Another Method
A historical recipe from A friend in the kitchen, by Colcord, Anna L. (Anna Letitia) (1899).
A historical recipe
A friend in the kitchen: or, What to cook and how to cook it, by Colcord, Anna L. (Anna Letitia) (1899). Project Gutenberg eBook #61451.
From an old book: a historical recipe, not current advice. Its methods, additives and storage may be unsafe by today's standards. Its words name: home canning or sealing in jars, preserving or pickling. Check current food-safety guidance before following this.
- Home canning. Old canning methods can let botulism through. Use current tested canning guidance.
- Preserving. Old preserving methods may not make food safe to keep. Use current tested guidance.
Ingredients 1 ingredient
Cook safely
Keep children and pets away from the hob and the oven, and keep oven gloves and a lid within reach.
- Boiling water and steam. Turn pan handles inward, away from the edge of the hob. Lift lids away from you, and pour hot water away from your body: steam burns too.
Method
Chef Wood
-
Hello, I'm Chef Wood. Ask me anything about this recipe, whenever you like. Press play, or say “next”, and I'll read you the steps one at a time.
Chef Wood answers only when you ask, so take all the time you need. His answers come from AI and are general cooking guidance.
- If it is desired to preserve the fruit as nearly whole as possible, prepare it as for cooking, place it, dry, compactly in the jars, and screw the covers on loosely without rubbers.
- Place the jars, six or eight at a time, in a boiler, standing them on thin pieces of board, and filling the boiler with sufficient warm water to come up half way on the jars.
- Cover tightly, using a thick cloth, if necessary, to keep in the steam;
- place on the range, and after the water comes to the boiling-point, cook for from one-half to one hour, according to kind and ripeness of fruit.
- When cooked, remove the jars, taking care not to allow a draft to strike them, to prevent cracking;
- allow to settle a few minutes;
- remove the covers, and fill with a sirup, boiling hot, allowing about a cup of sugar to each quart of fruit;
- or, if desired to can without sugar, fill the jars with boiling water.
- Put on the rubbers, and seal at once, testing by turning bottom side up.
- This method should be employed in canning vegetables.
- Only perfectly fresh vegetables should be used for canning.
Plating
Cookware for this recipe
-
Saucepan