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Home and Farm Food Preservation
Food Preservation Recipes
Chapter XXVI - Recipes for Preserves


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.


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