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Practically all fruits
may be made into preserves, but some are better suited to the purpose
than others. These have been emphasized in the recipes in this chapter.
(66) Fig Preserves.
1. Choose figs preferably
of some white variety and not overripe. Puncture them with a silver fork
thoroughly so that sirup will penetrate easily.
2. Place figs in a
kettle. Add 1 lb. of sugar to each pound of figs and 2 pints of water to
each pound of figs.
3. Cook down slowly until
the figs have become a heavy preserve. Pack boiling hot in scalded jars
and seal.
(67) Peach, Pear,
Quince, and Other Fruit Preserves.
1. Peel and prepare as
for canning. Cut pears in half and quinces in quarters.
2. Add 1 lb. of sugar and
2 pints of water to each pint of fruit.
3. Cook down to a heavy
preserve; pour into jars and seal hot.
(68) Strawberry
Preserves.
1. Weigh the berries and
add 1 lb. of sugar to each pound of berries. A little cochineal may also
be added to color the berries because they tend to fade after cooking.
2. Heat quickly to a boil
and boil about 2 min., not longer.
3. Pour into a shallow
tray or baking pan and set in the sun until the liquid evaporates to a
thick sirup and the berries have become plump. It will usually he
necessary to cover the pan with a cheesecloth during the exposure to the
sun. About a week's time will usually be necessary for the sirup to
evaporate.
When they have reached the desired point, pack in jars or glasses and
seal with paraffin.
Strawberries preserved in
this way will be much more attractive in texture, color and flavor than
those prepared in the usual household way.
(69) Watermelon
Preserves.
1. The white portion of
the melon between the colored flesh and rind is best for melon
preserves. Trim off the rind and colored flesh and cut into cubes of
desired size.
2. Weigh carefully. Drop
in boiling water and boil about 5 to 10 min. Remove and drain.
3. Add 1 lb. of sugar,
1/2 pint of water and the juice of 1/2 a lemon to each pound of melon.
Boil down to a heavy preserve.
(70) Tomato Preserves.
1. Use a very small
variety of tomato; there are many varieties that produce tomatoes about
the size of prunes.
2. To each 4 lbs. of
tomatoes, add 4 lbs. of sugar, 1/2 qts. of water, 1/2 teaspoonful of
ground ginger and 1 teaspoonful of ground cinnamon. Boil down to a heavy
preserve and seal hot.
(71) Preserved
Kumquats.
1. The kumquat is a small
citrus fruit of oblong shape and of the size of a small prune. Slit the
kumquats lengthwise for about 2/3 the length of the fruit in three
places. Boil in water till tender. With a knife blade or fork remove the
seeds.
2. For each pound of
fruit boil together 1 lb. of sugar and 1 pint of water for 5 min. Add
the kumquats and cook down until transparent.
3. Place the fruit
carefully in a shallow pan and cover with the sirup. Allow to stand
overnight to plump.
4. Pack in jars. Place in
a washboiler sterilizer and sterilize 10 min. at 212° F.
(72) Preserves Made
Without Cooking.
1. Berries and currants
may be prepared in this way. Stem the berries.
2. Weigh the berries and
allow 1 lb. of sugar for each pound of berries. Place the berries in a
shallow pan.
3. To each pound of sugar
add 1/4 pint of berry juice. Boil the juice and sugar together and pour
it boiling hot over the berries.
4. Place the pan in the
sun and leave until the fruit has taken up enough sirup to become plump
and the sirup has become very thick.
5. Pack in glasses and
seal with hot paraffin. |
