Plain Mock Olives

From Successful canning and preserving (1919).

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A historical recipe

Successful canning and preserving, by Ola Powell (1919).

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

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.

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 of salt and one gallon of water).
The brine should be poured, hot, over the fruit and allowed to stand for thirtysix 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.