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Preserving And Pickling | by Mary M. Wright



Every housekeeper knows what a comfort it is to have a good supply of her own preserves and pickles which she can rely upon when the winter season comes around, and fresh fruits are hard to obtain or are too expensive. The putting up of one's own preserves and pickles is fascinating work, and it is surprising how quickly the pantry shelves may be filled with these delicacies by doing up a small quantity of fruit at a time, and the expense is scarcely felt at all.

TitlePreserving And Pickling
AuthorMary M. Wright
PublisherThe Penn Publishing Company
Year1918
Copyright1917, The Penn Publishing Company
AmazonPreserving and Pickling: Two Hundred Recipes for Preserves, Jellies, Jams, Marmalades, Pickles, Relishes and Other Good Things
-Chapter 1. Some General Directions For Preserving And Pickling
Every housekeeper knows what a comfort it is to have a good supply of her own preserves and pickles which she can rely upon when the winter season comes around, and fresh fruits are hard to obtain or ...
-The Proper Utensils For Preserving And Pickling
By using the proper utensils the preserving of fruits and pickles may be greatly lightened. First in importance are the kettles, which should always be either of granite, porcelain-lined or earthenwa...
-The Sterilization Of Glasses And Jars For Preserving And Pickling
Complete sterilization of the glasses and jars, and also the utensils used is necessary if your fruit is to keep perfectly. This is done by immersing the glasses and jars in hot water, or better still...
-The Materials For Preserving and Pickling
Unless the materials used are good you cannot expect perfect results. Discard all imperfect and overripe fruits, and the vegetables used should be up to standard. In spicing and pickling fruits and ve...
-Chapter 2. Making Preserves And Conserves
The secret of making good preserves is to keep the fruit as whole and as clear as possible. The syrup should be rather thick before the fruit is added, and then the fruit simmered very slowly in this ...
-Making Preserves And Conserves. Continued
How To Make Red Raspberry Preserves Red raspberries can be preserved in the same way as strawberries and are excellent combined with currants. Raspberry marmalade with currant juice is made by taking...
-Plum Preserves - Making Preserves And Conserves
The yellow or green-gage plums, or the red plums are good for preserves, although any kind may be used. Scald the plums with boiling water, and remove the skin. Halve, and seed. Weigh the fruit and al...
-Watermelon Preserves - Making Preserves And Conserves
Divide a watermelon in quarters, and trim away the green outside rind, also remove all the red inside part. Cut the white part into small pieces, either cubes or strips, and cover with a weak brine an...
-Quince Preserves - Making Preserves And Conserves
In making this preserve use two-thirds quinces, and one-third sweet or semi-sweet apples. Pare and quarter the fruit, and core, removing all hard parts; then slice into thin slices. Cover the quinces ...
-Pear Preserves - Making Preserves And Conserves
Use carefully selected large pears, peel, quarter, and core; then cut up into eighths. To each seven pounds of the fruit use six pounds of granulated sugar, three lemons, and several pieces of green g...
-Whole Preserved Strawberries - Making Preserves And Conserves
Here are two excellent ways in which straw berries may be preserved whole: Remove hulls from four pounds of nice, large, ripe berries, put them in a colander, rinse off with cold water, drain and pla...
-Strawberry And Red Raspberry Preserves - Making Preserves And Conserves
The red fruits may be nicely combined. A delicious preserve is made by taking equal parts of strawberries and red raspberries, and covering with granulated sugar, using a pound of sugar to each pound ...
-Sun Preserved Currants - Making Preserves And Conserves
Currants are good sun-preserved. For this purpose use only the most perfect berries, pick over carefully and wash. The large cherry currants are best preserved in this manner. Use two-thirds of a poun...
-Chapter 3. New Preserves From Combined Fruits
The housewife may have quite a variety of delicious preserves by combining different fruits. Inexpensive fruits can often be used with those that cost much more without detracting from the deliciousne...
-New Preserves From Combined Fruits. Continued
How To Make Bar-Le-Duc Currants And Gooseberries Take an equal quantity of currants and gooseberries, and to each pound of the fruit allow an equal quantity of sugar. Add just enough water to the sug...
-How To Make Plum And Crab-Apple Preserves
In making this preserve use an equal quantity of Siberian crab-apples and plums-red plums, if possible, although any kind may be used. Wash the fruit and remove the stem and blossom ends, but do not p...
-How To Make Pear And Cranberry Preserves
To each two pounds of pears use a pound of cranberries, and a pound of sugar to each pound of fruit. Place the cranberries in a preserving kettle and cover with water, using a quart of water to each p...
-How To Make Peach And Rhubarb Preserves
Use one pound of rhubarb to each two pounds of peaches. The preserve will be better if only the tender ends of the rhubarb are used. Peel and quarter the peaches, and peel and cut up the rhubarb in in...
-How To Make Tutti-Frutti Conserves And Preserves
Tutti-Frutti Conserve To make this conserve take an equal quantity of white peaches, shredded pineapple, pears, rhubarb, tart apples and quinces. Green-gage plums may also be used. Add to each pound ...
-How To Make Quince And Apple Preserves
To each two pounds of quinces use one pound of sweet apples. Pare and quarter the fruit, re moving all hard parts, then cut into thin slices. Cover the quinces with cold water and simmer until tender,...
-Chapter 4. Making Jellies And Jams
Quivering, tempting, fine-flavored jelly is not in the least difficult to make if one knows just how to go about it. A jelly with a delicate natural flavor is much to be preferred to the strong jelly ...
-How To Prepare Fruit For Jellies And Jams
All fruits should be carefully picked over and washed, and all the fuzz on peaches and quinces rubbed off. It is best to cook with their skins on fruits intended for jelly, as it will give the jelly a...
-Pectin - Making Jellies And Jams
Many fruits do not contain enough pectin or enough of acid to make them jelly quickly. In these cases it is a good idea to combine with them fruits that contain plenty of this necessary element of pec...
-Sugar - Making Jellies And Jams
The amount of sugar used should depend on the amount of pectin and acid the fruits contain. As a rule from three-fourths to a pound of sugar is used for each pint of juice. If a sour jelly is desired,...
-Making Jellies And Jams
How To Make Apple Mint Jelly For this jelly use nice tart, summer or winter apples, wash and cut up into bits. Add enough water to cover, and let simmer slowly until tender; then crush and fill into ...
-Making Jellies And Jams. Continued
How To Make Peach And Rhubarb Jelly White peaches are best for jelly. Rub the fuzz from the peaches, and place in a preserving kettle. Use just enough water to start the juice to flowing, and simmer ...
-Quince Jelly - Making Jellies And Jams
This jelly may be made by using the parings of both the quinces and apples that were used in making preserves with a little more of the whole fruit added. Cut up the quinces and apples that are to be ...
-Grape Jelly - Making Jellies And Jams
Partially ripe grapes make better jelly than the ripe grapes. To every six pounds of grapes add three pounds of Siberian crab-apples, or apples, quartered. Stew all together until tender. Fill into a ...
-Rhubarb Jelly - Making Jellies And Jams
In making jelly, rhubarb is fine combined with other fruits. Currants and rhubarb boiled together make a delicious jelly. If black currants are used mix half and half; if red currants are used take on...
-Currant Jelly - Making Jellies And Jams
In choosing currants for jelly select those that are barely ripe. Pick out leaves and poor fruit, and wash and drain. It will not be necessary to stem them. Just add enough water to prevent them from ...
-Red Raspberry And Currant Jelly - Making Jellies And Jams
The raspberry is a delicious as well as wholesome fruit, and is valuable for preserving. Red raspberries make fine jelly, and are especially nice combined with currants in jelly and preserves. When co...
-Watermelon Jam - Making Jellies And Jams
A pretty pink-colored jam is made with the pink part of watermelons. Out the pink part of watermelon up into cubes, and place in a preserv ing kettle with white sugar, using three pounds of sugar to e...
-Rhubarb Jam - Making Jellies And Jams
Raspberries, blackberries, strawberries, currants, peaches, pears, apples - all make delicious jams when combined with rhubarb. In making strawberry-rhubarb jam take one part rhubarb and two parts str...
-Chapter 5. How To Make Marmalades
Marmalades differ from preserves in that the fruit is usually passed through a sieve or colander, or else mashed to a pulp with a wooden spoon, instead of being left as whole as possible. In making ma...
-Orange Marmalade - How To Make Marmalades
Orange Marmalade No. 1 Orange marmalade is one of the universal favorites. To make a plain orange marmalade to each dozen medium sized oranges use three pounds of sugar and two lemons. Wash the orang...
-Rhubarb Marmalade - How To Make Marmalades
Rhubarb Marmalade To each three pounds of rhubarb use three pounds of sugar, and the juice and chopped pulp of three oranges, and the grated peel of one. Out the rhubarb into about inch lengths. Cook...
-Pineapple Marmalade - How To Make Marmalades
Pineapple And Rhubarb Marmalade Peel and grate as many pineapples as you desire to put up in this way, and to each cupful of the grated pineapple add a cupful of rhubarb cut up into bits. Allow one p...
-Apple Marmalade - How To Make Marmalades
Apple Marmalade To each three pounds of tart apples pared, cored, and quartered, add one cupful of water, an ounce of ginger root, and the juice and grated rinds of two lemons. Stew until tender, the...
-Plum And Crab-Apple Marmalade - How To Make Marmalades
Wash nice large red Siberian crab-apples, cut out the stems, blossoms and all black specks and knots; add a small amount of water and steam or simmer slowly until the pulp is soft enough to press thro...
-Quince Marmalade - How To Make Marmalades
Take nice ripe quinces, pare, quarter and core. To add one-third apples will make this marmalade not so strong, and improve it for many. Place in a baking dish and add a little sweet cider, just enoug...
-Chapter 6. How To Make Spiced And Pickled Fruits
Fruits, such as peaches, pears, plums and such like, are the most satisfactory for pickling purposes, but berries are also fine spiced. Spiced and pickled fruits make nice relishes to be eaten with me...
-Spiced Strawberries - How To Make Spiced And Pickled Fruits
Strawberries retain their color better when spiced than when canned, since the vinegar helps to retain the red color. To each cupful of vinegar used add two cupfuls of sugar. Spices may be used or not...
-Gingered Pears - How To Make Spiced And Pickled Fruits
Hard pears may be used for this purpose. Pare, core and cut into fine shavings. Weigh and to each pound of fruit allow one pound of sugar, one ounce of green ginger root, and the juice of half of a le...
-Pineapple Pickle - How To Make Spiced And Pickled Fruits
Pineapple pickles are not so common as some others, and have a piquancy all their own. To make them slice ripe pineapples, and then skin and remove core with a sharp knife or corer. Cut into quarters ...
-Spiced Peach Pickles - How To Make Spiced And Pickled Fruits
Either free-stone or clings may be used for this purpose. Peel, and leave whole. To each seven pounds of fruit use four pounds of sugar, and one ounce each of cinnamon and allspice, and one teaspoonfu...
-Spiced Sweet Apples - How To Make Spiced And Pickled Fruits
Peel and quarter nice large sweet apples. To each seven pounds of the fruit add four pounds of sugar, one quart of vinegar, one pint of water, and one ounce each of allspice and cinnamon tied up in a ...
-Quince Sweet Pickles - How To Make Spiced And Pickled Fruits
For these pickles use only the choicest, ripe yellow quinces of fine flavor. These quinces may be pared or left unpared as liked. If not pared be sure to remove all down and specks. Cut in slices abou...
-Watermelon Sweet Pickle - How To Make Spiced And Pickled Fruits
Cut up the watermelon into strips, and remove all the green rind and soft inner pulp. Cut into cubes and soak in weak brine overnight, allowing about one-half cupful of salt to a gallon of water. To e...
-Spiced Gooseberries - How To Make Spiced And Pickled Fruits
Use the ripe gooseberries for spicing. To each seven pounds of fruit use four pounds of sugar, one tablespoonful of cinnamon (or two or three sticks of cinnamon broken into bits), one tablespoonful of...
-Spiced Plums - How To Make Spiced And Pickled Fruits
Prepare a syrup, allowing one pound of sugar to one of plums, and to each three pounds of sugar one pint of pure cider vinegar. Simmer twenty minutes. Allow four tablespoonfuls each of whole spices, c...
-Sweet Pear Pickle - How To Make Spiced And Pickled Fruits
Small pears should be pickled whole, while the large ones should be halved and cored, and all should be peeled. Use to each five pounds of pears two pounds of sugar, one quart of water, one pint of go...
-Pickled Muskmelons - How To Make Spiced And Pickled Fruits
Take ripe muskmelons, cut off the rind and remove the seeds, and cut into uniform pieces. For every five pounds of melon use one quart of vinegar, one pint of water, three pounds of sugar, one tablesp...
-Chapter 7. How To Make Pickled Vegetables
How To Make Corn and Cabbage Pickle To each large head of cabbage use one dozen ears of sweet com. Cook the two vegetables separately in slightly salted water until tender. Chop the cabbage, and out ...
-How To Make Pickled Sweet Red Peppers - Pickled Vegetables
Choose large red sweet peppers, and after washing well remove the seeds and pulp. Cut them in rounds, and place in a kettle or jar and pour boiling water over them to which has been added a half cupfu...
-How To Make Pickled Stuffed Red Peppers - Pickled Vegetables
Cut the stem end from large red peppers, remove the seed and soak in a weak brine overnight. In the morning drain off the brine. For the filling use cooked red beets, raw red cabbage, and ripe tomatoe...
-How To Make Pickled Beets - Pickled Vegetables
For pickling use young, tender beets. Wash them well, cook and peel, as usual If small, they should be left whole; if large, slice in thick slices. To make the pickling syrup, add to one pint of vineg...
-How To Make Pickled Onions - Pickled Vegetables
Choose the small silver-skinned variety. Peel and place overnight in a brine that will float an egg. In the morning drain. Put over the fire to boil enough vinegar to cover the onions and about one te...
-How To Make Greek Tomato Pickle - Pickled Vegetables
Slice without peeling one gallon of green tomatoes,-and peel and slice one quart of onions. Arrange in layers in a crock, placing salt between each layer, using about one cup of salt for this amount o...
-How To Make Sweet Cucumber Pickles - Pickled Vegetables
Take one-half peck small cucumbers-they should be about two inches long and as uniform in size as possible. Pour over enough brine to cover them, using about one cupful of salt to one gallon of water....
-How To Make White Mixed Pickles - Pickled Vegetables
Take one quart of small white onions, one quart of peeled and sliced cucumbers, using them when large and white-fleshed, one quart of white chopped cabbage, one pint of white celery cut into inch leng...
-How To Make Green Mixed Pickles - Pickled Vegetables
Take two quarts of small, whole cucumbers, two quarts of green tomatoes, sliced, one quart of green beans, one quart of green peppers, and two quarts of green leaves of cabbage. Soak the vegetables in...
-How To Make Mixed Sweet Pickles - Pickled Vegetables
Cook all the vegetables separately and keep them as whole as possible. The vegetables required are: two dozen small cucumbers, one quart silver-skinned onions, one quart of green tomatoes cut into cub...
-How To Make Pickled Carrots - Pickled Vegetables
Pickled carrots are something new, and many people like them prepared in this way who do not relish the fresh vegetable. To make, choose an equal number of deep yellow and light yellow carrots; peel a...
-How To Make Ripe Tomato Pickle - Pickled Vegetables
Take two dozen medium-sized firm red tomatoes, one quart of red cabbage, six small peppercorns, two ounces of mixed spices, one quart of chopped beets, one quart of chopped red peppers, one pound of s...
-How To Make Green Tomato Sweet Pickle - Pickled Vegetables
To each seven pounds of tomatoes use about one-half dozen medium-sized onions, sliced, three pounds of sugar, one pint of strong vinegar, and one pint of water, an ounce of cinnamon, and one-half ounc...
-How To Make Piccalilli - Pickled Vegetables
Take one peek of green tomatoes, one dozen of small onions, one quart of vinegar, one pint of water, a horseradish root, one head of cabbage, one-half dozen of cucumbers, two pounds of brown sugar, an...
-How To Make Tomato Mangoes - Pickled Vegetables
Select for these mangoes fully matured green tomatoes. Cut a slice off the stem end and remove the seeds and part of the pulp, leaving good-sized cavities in each tomato. Fill these cavities with chop...
-How To Make Cauliflower Pickles - Pickled Vegetables
To each six heads of cauliflower use about three pints of strong vinegar, and one pint of water, three cupfuls of light brown sugar, two ounces of mixed spices, three green peppers, or a half dozen sm...
-How To Make Celery Pickle - Pickled Vegetables
To each two quarts of chopped celery add one quart of chopped white cabbage, and one cupful of chopped Spanish onions. Soak overnight in a salt brine-not too strong. About a half cupful of salt to a g...
-How To Make Pickled Walnuts - Pickled Vegetables
To make these pickles use green walnuts that are soft enough to prick with a needle. Let the walnuts soak two or three days in a strong brine, made by using about three cupfuls of salt to each gallon ...
-How To Make Mustard Pickles - Pickled Vegetables
To make this mustard pickle different vegetable combinations may be used. The combination given here will be found excellent, however. Take two quarts of small cucumbers, or the same amount of sliced ...
-How To Make Green Pepper Mangoes - Pickled Vegetables
Take the desired number of large green peppers and remove the seeds. Soak them in a rather strong brine for two or three days, then drain off. The stem ends only should be cut off. For the filling use...
-Chapter 8. How To Make Relishes for Winter Use
Every housewife desires to put up for winter and early spring use relishes to serve with meats and other heavy dishes. Delicious relishes can be made with both fruits and vegetables, and the recipes t...
-How To Make Green Grape Catsup - Relishes for Winter Use
Select grapes that are just turning purple, and to each gallon of grapes add two pounds of sugar, one cupful of good cider vinegar, and one tablespoonful each of cinnamon, cloves and allspice, and one...
-How To Make Grape Chutney - Relishes for Winter Use
To each two quarts of grapes add two quarts of chopped apples, and a pound of seeded and chopped raisins, one pound of sugar and one cupful of lemon juice. Put all together in a preserving kettle and ...
-How To Make Celery Relish - Relishes for Winter Use
Half a dozen bunches of celery, two quarts of green tomatoes, two quarts of ripe tomatoes, one pint of onions, three green peppers. Chop very fine. Soak in weak brine overnight, and drain in the morni...
-How To Make Mixed Vegetable Relish - Relishes for Winter Use
Two quarts of finely chopped cabbage, one dozen small onions, half a dozen chopped peppers, half a dozen cucumbers, chopped, and one quart of chopped green tomatoes. Place these ingredients over the f...
-How To Make Chili Sauce - Relishes for Winter Use
To a gallon of fine ripe tomatoes that have been peeled and cut into bits, add half a dozen medium-sized white onions, chopped very fine; half a dozen green peppers, also chopped fine. Put all togethe...
-How To Make Tomato Chutney - Relishes for Winter Use
Excellent tomato chutney is made by taking a peck of green tomatoes, a half dozen onions and the same number of large green peppers. Out the tomatoes into thick slices, chop the onions and peppers ver...
-How To Make A Good Green Relish - Relishes for Winter Use
In making the green relish, use two quarts of chopped green tomatoes, two quarts of finely chopped green cabbage, one quart of chopped cucumbers, one quart of sweet green peppers, chopped, and a few w...
-How To Make A White Relish - Relishes for Winter Use
The white relish is made by using one gallon of the inner white leaves of cabbage chopped quite fine, one quart of white celery, chopped into bits, one quart of white, stringless pod beans out into bi...
-How To Make Tomato Catsup - Relishes for Winter Use
To make good tomato catsup, take one peck of ripe, firm, red tomatoes, cut out the stem ends, slice and then hash. Add three tablespoonfuls of salt, and boil in a porcelain-lined kettle until soft; th...
-How To Make Ripe Tomato Catsup - Relishes for Winter Use
Take two pecks of ripe tomatoes, one pound of brown sugar, one-half dozen of medium-sized onions, one-quarter of a pound of allspice, one-quarter of a pound of green peppers, one-quarter of a pound of...
-How To Make Tomato And Pepper Relish - Relishes for Winter Use
Take one gallon of ripe tomatoes, one-half dozen of medium-sized onions, one quart of cider vinegar, one ounce of celery seed, one tablespoonful of ground cinnamon, one-half dozen red peppers, one tea...
-How To Make Onion Catsup - Relishes for Winter Use
Arrange equal quantities of sliced onion, green sliced tomatoes and apples in alternate layers in an earthenware vessel, sprinkling salt liberally between layers, using about a tablespoonful to each t...
-Chapter 9. Miscellaneous Preserves
How To Make Candied Fruits and Flowers Nearly all kinds of fruits may be candied; but the ones that have proved the most satisfactory to me are cherries, strawberries, pineapple, peaches, pears, curr...
-How To Make Candied Cherries - Miscellaneous Preserves
In making candied cherries I use the large red cherries. Boiling water is poured over them after the stones have been removed; they are allowed to stand in this a while, then the water is poured off, ...
-Strawberries And Other Fruits - Miscellaneous Preserves
The strawberries are candied in the same way, only instead of pouring boiling water over them they are placed in a preserving kettle with the sugar in alternate layers, and allowed to stand overnight;...
-Leaves And Flowers - Miscellaneous Preserves
Leaves and flowers are a little more difficult to candy, as they cannot stand much handling. I use a pound of sugar to each pint of leaves, and just enough water to dissolve it. The leaves are laid ou...
-How To Make Candied Peaches - Miscellaneous Preserves
Candied fruits should always be stored in a cool place. Choose large ripe but firm peaches for this purpose. Peel, and halve. Make a thick syrup with granulated sugar and water, using a cupful of wat...
-How To Make Tomato Figs - Miscellaneous Preserves
These are fine, and are as easily made as the candied fruits and flowers. The small yellow tomatoes are the best for this purpose. They should be ripe but firm. Wipe the tomatoes off, and then arrange...
-Strawberries For Winter Shortcakes - Miscellaneous Preserves
One may have uncooked strawberries for shortcakes and frozen desserts in the winter by putting up the strawberries in the following manner : Rub the firm, ripe berries through a sieve fine enough to ...









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