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Blueberries

A historical recipe from Canned Fruit, Preserves, and Jellies, by Maria Parloa (1917).

A historical recipe

Canned Fruit, Preserves, and Jellies: Household Methods of Preparation, by Maria Parloa (1917). Project Gutenberg eBook #30441.

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: preserving or pickling. Check current food-safety guidance before following this.

Source and licence

From Canned Fruit, Preserves, and Jellies, by Maria Parloa (1917). Digitised by Project Gutenberg, eBook #30441 (https://www.gutenberg.org/ebooks/30441). Public domain in the USA; its status may differ elsewhere.

Read the original Public domain in the USA

What was changed: As printed, from the book's text; Project Gutenberg's header and licence removed. Ingredient lines were read out of the text by a program. A historical recipe, not current advice.

  • Preserving. Old preserving methods may not make food safe to keep. Use current tested guidance.

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Ingredients

Method

  1. 12 quarts of berries.
  2. 1 quart of sugar.
  3. 1 pint of water.
  4. Put water, berries, and sugar in the preserving kettle;
  5. heat slowly.
  6. Boil fifteen minutes, counting from the time the contents of the kettle begin to bubble.