This section is from the book "Everywoman's Canning Book", by Mary B. Hughes. Also available from Amazon: Everywomans canning book; the A B C of safe home canning and preserving.
Select well ripened strawberries. Put in a colander, and wash all grit from the fruit; then hull. Put the berries in a porcelain or agate kettle; add enough water to keep the fruit from scorching; mash with a wooden masher until the berries are soft. Leave over the fire until the berries are heated throughout. Do not let boil. Put to drain in jelly bag. Bottle according to general directions. Pasteurize for twenty minutes.
A simple method, 10 pounds grapes, Sugar.
Pick ten pounds of grapes from stems, and wash. Simmer until soft in two quarts of water. Mash through a colander, and drain over night in a jelly bag. To one quart of fruit juice add one-half cup of sugar. Bring to the boiling point, pour in hot sterilized jars, and process eight minutes.
4 quarts raspberries 1 quart vinegar, 6 cups sugar.
Put half the berries in a large bowl; add the vinegar, and let stand over night. Strain, and squeeze well through cheesecloth. Pour this juice over the other half of the berries, and let stand over night. Squeeze, and strain the liquid; add sugar and bring to the boiling point. Seal air-tight. This may be used in fruit punches in the summer, or as a drink, diluted with water.
2 quarts dandelion blossoms, 3 lemons, 4 quarts boiling water, 3 oranges, 4 pounds white sugar, 3/4 cake compressed yeast.
Pour boiling water over the blossoms. Let stand on the back of the stove twenty-four hours. Slice lemons and oranges thin, remove seeds; pour sugar over them, and let stand over night. Strain blossoms from water, and pour the strained liquid over orange, lemon, and sugar. Add yeast dissolved in a little lukewarm water. Let the mixture stand five or six days, with cheesecloth for covering. Skim when necessary. Then strain again, and bottle.
Two typical recipes for the use of fruit juices are given. Every housekeeper can make her own adaptations.
3 cups grape or raspberry juice, 1/2 cup sugar, 1/2 cup minute tapioca
Heat the grape or raspberry juice; add one-half cup of minute tapioca and one-half cup of sugar. Cook for fifteen minutes in a double boiler. Chill, and serve with whipped cream.
1 pint grape juice, 1 1/2 cups boiling water, 4 tablespoons lemon juice, 1/2 cup cold water, Juice of half an orange, 1 cup sugar, 1 tablespoon granulated gelatine.
Soak gelatine in cold water five minutes. Make a syrup by boiling the sugar and hot water for fifteen minutes; then add the soaked gelatine. Cool slightly; add grape, orange, and lemon juice. Freeze, using a mixture of three parts ice to one of salt.