Plain Mock Olives
From Successful canning and preserving (1917).
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A historical recipe
Successful canning and preserving, by Ola Powell (1917).
United States
Known as an American recipe, with similar versions prepared across other nations.
From an old book: a historical recipe, not current advice. Its methods, additives and storage may be unsafe by today's standards.
- Home canning. Old canning methods can let botulism through. Use current tested canning guidance.
- Curing. Old curing amounts and salts may be unsafe. 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
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- Mock olives may be made for home use from unripe plums.
- The plums, when just beginning to ripen, but still green, should be pickled in a 45-degree brine (one pound, nine ounces of salt and one gallon of water) .
- The brine should be poured, hot, over the fruit and allowed to stand for thirty-six hours.
- It should then be poured off.
- Place the fruit in a new brine and boil for one minute.
- Drain the plums, pack into jars, cover with hot brine.
- Seal and process pint jars for thirty minutes at 212° Fahrenheit.
Plating
Cookware for this recipe
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Saucepan
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Colander