Plain Mock Olives
From Successful canning and preserving (1917).
A historical recipe
Successful canning and preserving, by Ola Powell and Katherine Golden Bitting Collection on Gastronomy (Library of Congress) DLC (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 juat boginninB to ripen, but still green, should be pickled ia 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