Preserving At Home: A Book For The Home Economist | by Emily Riesenberg
Fruits are too often looked upon merely as table luxuries, and because of their rather low nutritive value are not always estimated at their true worth. Fruit, both fresh and cooked, has great dietetic value and should be used generously but wisely. Fruits supply a variety of flavors, acids, and sugar, while they are generally rich in potash and sodium salts as well as other minerals; the vegetable acids have a solvent power over the nutriments, and if taken in moderation are an aid to digestion, as the necessary bulk and waste matter promote intestinal action. Fruit and fruit juices keep the blood in a healthy condition, and if the supply of fresh meat, fish, and vegetables is limited, fruit and fruit juices are needed to balance the food allowance.
| Title | Preserving At Home: A Book For The Home Economist |
| Author | Emily Riesenberg |
| Publisher | Rand McNally & Co. |
| Year | 1921 |
| Copyright | 1921, Rand McNally & Co. |
| Amazon | Preserving At Home: A Book For The Home Economist |
Chapter 1. Introduction To Preserving At Home- Fruits are too often looked upon merely as table luxuries, and because of their rather low nutritive value are not always estimated at their true worth. Fruit, both fresh and cooked, has great dieteti...
- Principle of Canning and Preserving Fruit
- In the preservation of fruit the most essential thing is to keep the fruit, as well as the utensils used, sterile. This should be observed from the earliest stage in the preparation of the fruit to th...
- Utensils for Preserving For Canning and Preserving Fruit
- Never use tin or iron ware, as it will discolor the fruit and give an unpleasant taste. Porcelain-lined or enamel ware is best, and fruit should be pared and cut with silver or plated knives. The appe...
- How To Prepare Fruit For All Kinds Of Preserving
- Washing Fruit The first step in the preparation of fruit is to wash it thoroughly; small fruit, such as berries, should be placed in a shallow colander and dipped repeatedly into one or more pans of ...
- Sealing And Storing Fruits
- All fruits should be carefully sealed and kept in a cool, dry place. If the storeroom or pantry is very light, wrap each jar in green tissue paper or hang a dark curtain before the shelf, loosely, in ...
- Keeping Fruit Clear While Canning and Preserving
- If fruit is of good quality and the sugar pure, there is very little scum on the fruit during the cooking, but usually at some stage of preserving or canning a film rises to the surface. It is best to...
- Chapter 2. Methods Of Canning Fruit
- Canning Fruit Method No. 1 Much of the drudgery attached to fruit canning, as well as the thrifty housewife's fear that things won't keep, has been eliminated through a better understanding of ster...
- Nineteen Recipes For Canning Fruit
- Strawberries - Recipes For Canning Fruit Proportions. Eight cups of hulled strawberries; one and one half cups of sugar; one half cup of water (optional). Method. Select small red berries rather tha...
- Pineapple - Recipes For Canning Fruit
- Method. The easiest and best way to prepare pineapples is to cut them in slices, pare rind and eyes off evenly, and remove the inner core. Then leave the slices whole, if the jars have wide mouths, or...
- Ground Cherries - Recipes For Canning Fruit
- (People in the country use these a great deal, as they are readily grown) Proportions. Three cups of water; one and one half cups of sugar; juice of two or three lemons; ground cherries as needed. M...
- Plums - Recipes For Canning Fruit
- Proportions. Three cups of water; one and one half cups of sugar; plums as needed. Method. Select any fine-not too ripe plums, prick each one several times with a wooden toothpick, heat the sirup, an...
- Oranges And Lemons - Recipes For Canning Fruit
- Proportions. Six Florida oranges; three lemons; sugar as needed. Method. Cut oranges through center and with a spoon scoop out the pulp, being careful that no seed or white fiber is taken up. Cut lem...
- Chapter 3. How To Make Jam And Preserves
- Preserves and jams are so nearly alike that it is hard to draw a definite line of distinction. If there is any difference it lies in the fact that preserves are usually so prepared that the fruit, eit...
- Strawberry Jam - How To Make Jam And Preserves
- Strawberry Jam Proportions. Five cups of hulled strawberries; four cups of sugar. Method. Add half of the sugar to fruit and let stand a few hours, then boil gently for about fifteen minutes. Add re...
- Currant Jam - How To Make Jam And Preserves
- Currant Jam Proportions. Six cups of stemmed currants; one half cup of water; five cups of sugar. Method. Simmer water and currants for ten minutes. Add half of the sugar and boil ten minutes longer...
- Raspberry Jam - How To Make Jam And Preserves
- Red Raspberry Jam Proportions. Five cups of fruit; four cups of sugar. Method. As raspberries do not jelly well, it is best to use no water. Sprinkle half of the sugar over the fruit, let stand seve...
- New Method Gooseberry Jam - How To Make Jam And Preserves
- (This eliminates most of the seeds, and ripe fruit can be used to advantage) Proportions. Six cups of gooseberries ; three cups of water; sugar as needed. Method. Stem and clip blossoms, place berri...
- Peach Preserve - How To Make Jam And Preserves
- Proportions. Nine cups of peach pulp; six cups of sugar; three cups of water. Method. Pour boiling water over peaches of good flavor, immerse them in cold water, and slip off the skins. Remove the st...
- Tomato Preserve - How To Make Jam And Preserves
- Tomato Preserve No. 1 Proportions. Eight cups of tomato pulp; three lemons; six cups of sugar; a small spice bag (stick cinnamon, and whole cloves.) Method. Use firm red or yellow tomatoes that have...
- Apple Butter - How To Make Jam And Preserves
- Apple Butter No. 1 Proportions. Six cups of sweet apple cider; four cups of sugar; stick cinnamon and whole cloves in bag; tart apples, pared and sliced, as needed. Method. Place the cider in preser...
- California Prune Plums - How To Make Jam And Preserves
- Proportions. Four quarts of California prune plums; four quarts of light brown sugar; one pound of seeded raisins; one pound of figs; one-half pound of pecan nuts; two small lemons, if desired. Metho...
- Chapter 4. Jellies And Marmalades. General Directions for Jelly Making
- After the fruit is strained, measure it, and place it in the preserving kettle; measure an equal amount of granulated sugar, and set it aside. When the juice has reached the boiling point, let it cook...
- How To Make And Care For A Jelly Bag - General Directions for Jelly Making
- As all jellies are strained through cloth, a jelly bag made either with a pointed or slightly rounded bottom is needed. An ideal bag is made of double, loosely woven cheesecloth, or one thickness of c...
- How To Make Jelly and Marmalade - General Directions for Jelly Making
- Jelly is practically a rich strained fruit juice combined with equal portions of sugar and cooked until it is a firm, gelatinous substance. Observe this general rule: Never buy over-ripe fruit that ha...
- Strawberry Jelly - How To Make Jelly and Marmalade
- Strawberry And Rhubarb Jelly Method. Use equal quantities of red rhubarb cut into small pieces and unhulled strawberries. Cook separately, then place strawberries first in the bag and proceed accordi...
- Currant Jelly - How To Make Jelly and Marmalade
- Currant Jelly Method. Pick out leaves but do not stem, unless it is a matter of preference. Place in kettle and add just enough water to show through top. Boil slowly and mash with a wooden masher; w...
- Apple Jelly - How To Make Jelly and Marmalade
- Apple Jelly Method. Core but do not pare the apples, then slice or cut up, and cover well with water. Boil slowly until tender. If apples are very dry a little lemon juice, or any fruit juice on hand...
- Plum Jelly - How To Make Jelly and Marmalade
- Plum Jelly Method. Use any firm, tart plums or a combination of several kinds. It is well to add to green plums a few very tart red plums to enrich the color. Place plums in kettle, then cover well w...
- Marmalade Recipes - How To Make Jelly and Marmalade
- Red Raspberry And Currant Marmalade Method. Proceed as directed for gooseberries, but rub fruit through a fine sieve. Otherwise seeds will pass through. Cherry And Orange Marmalade Method. Stem the...
- Grapefruit Marmalade - How To Make Jelly and Marmalade
- Method. Cut the outer rind from the number of grapefruits to be preserved; cover with water, and add a very little salt, probably one teaspoon to three fruits, and soak in clear water two hours. Boil ...
- Lemon Marmalade - How To Make Jelly and Marmalade
- Proportions. Half a dozen lemons; half a dozen oranges; two pounds of sugar. Method. Cut the lemons into halves, peel the yellow rind, and discard the white covering. Remove seeds, and squeeze out ju...
- Gooseberry Marmalade - How To Make Jelly and Marmalade
- Method. Use well flavored gooseberries, the red variety being the most desirable. Place in kettle and add just enough water to keep from burning. Cook until fruit is very soft, then rub through a coar...
- Chapter 5. Sweet Pickled Fruits And Miscellaneous Recipes
- General Remarks. To make sweet pickles and retain the desired richness and preserve them for winter use, it is best to reheat the fruit and sirup a second and sometimes a third time. This is mentione...
- How To Make Pickled Fruits
- Pickled Peaches Method. Proceed as directed for crabapples. Small clingstone peaches are the best, but many prefer a freestone peach, as it is more easily handled at the table. Peaches may be skinned...
- How To Make Fruit Juices
- Raspberry Juice Method. Place the raspberries in a bowl and crush with a wooden masher. Add a very little water, just enough to let the liquid show on top of the berries. Place in kettle and boil unt...
- How To Make Candied Fruits
- Candied Orange Peel Method. Scrub four oranges, remove the peel in quarters, and cover with cold water. Boil until soft, drain, and cut into strips one quarter of an inch long. Make a 6irup of one ha...
- Making Sweet Pickled Apples
- Proportions. Three cups of sugar; one and one half cups of cider vinegar; one stick of cinnamon and a dozen whole cloves; firm, sweet apples as needed. Method. Tie the spices in a piece of white clot...
- How To Make Pickled Crabapples
- Proportions. Tart, firm crabapples as needed; three cups of cider vinegar; one cup of water; three cups of sugar; spice bag size of an egg. Method. Select perfect small red or yellow crabapples, remo...
- How To Make Potpourri Of Fruit
- Method. Use any left-over fruit juice or pickling sirup of one or more kinds, always holding to the formula of equal portions of liquid and sugar. Add a spice bag if it has not been used in the first ...
- How To Make Sweet Watermelon Pickles
- Method. Pare off the green part of watermelon rind and scrape out all soft or pink pulp. Cut these strips of white rind into inch pieces and soak in boiling water to which a small piece of alum has be...
- How To Make Tutti Frutti
- This is an old-fashioned rich conserve which will only appeal to those who have no objection to intoxicants. To start a jar of this delectable conserve take first one half cup of pure alcohol or the b...
- How To Make Blue Plum Conserve
- Proportions. One and one half pounds of stoned blue plums; one and one half pounds of sugar; one half pound of seeded raisins; one fourth pound of shelled walnuts; outer skin of one orange; one tables...
- How To Make Green Grape Conserve
- Proportions. Six cups of green California grapes; six cups of sugar; three oranges; six large figs; one half cup of water. Method. Select very tart green grapes; split each grape and extract the pulp...
- How To Make Bar-Le-Duc
- Bar-le-duc is a delicious preserve made of currants, the choicest kinds being made of seeded currants. Many use the whole fruit as it is very tedious to extract the seeds. Both red and white currants,...
- Chapter 6. How To Make Beverages
- As long as it was customary to make grapes into either jelly or wine, raspberry shrub was one of the favorite unfermented homemade beverages, and its delicate flavor will always make it an acceptable ...
- How To Make Grape Juices
- Grape Juice No. 1 Proportions. Five pounds of blue or red grapes; one pound of sugar; one quart of water. Method. Mash the grapes in preserving kettle and add the water, then boil until grapes are t...
- Chapter 7. How To Make Homemade Pickles And Condiments
- No storeroom is properly equipped unless it has a few varieties of spicy pickles, relishes, and condiments, and as they need not be sealed hot, nor require more than ordinary care in their preparation...
- How To Make German Mustard Pickles
- Proportions. (For each quart jar.) Twelve small white onions; one fourth of a small red pepper; two tablespoons of yellow mustard seeds; prepared cucumbers and vinegar to fill jar. Method. Select the...
- How To Make Sweet Cucumber Pickles
- Method. Prepare the cucumbers as directed for mustard pickles, but do not salt. As soon as all the pickles are cut, wipe the pieces carefully, lay in a jar or crock, and pour good, cold, uncooked pick...
- How To Make Sour Green Tomato Pickles
- Method. Take one peck of sound green tomatoes, wash and slice them but do not peel, and put into a jar in layers with a slight sprinkling of salt between. After letting them stand over night drain off...
- How To Make German Sweet Pickles
- Method. Cut green tomatoes into slices, sprinkle with salt, and let stand over night. For ten pounds of tomatoes have five pounds of sugar, the rinds of two lemons cut small, a tablespoon of whole clo...
- How To Make Mexican Pepper Sauce
- Proportions. Three quarts of prepared tomato pulp; one cup of sliced white onions; two red peppers, seeded and chopped; four tablespoons of salt; one and one-half cups of vinegar; two cups of sugar; f...
- Green Cucumber Piccalilli
- Proportions. Six cups of prepared cucumbers; two cups of chopped onions; three red and one green pepper; six tablespoons of salt; two tablespoons of mixed spices; one and one-half cups of vinegar; one...
- How To Make Green Tomato Piccalilli
- Method. Take one peck of green tomatoes and eight large onions chopped fine, with one cup of salt well stirred in. Let the mixture stand overnight, and in the morning drain off all the liquor. Boil in...
- Chater 8. How To Can Vegetables
- There is no reason why the modern housekeeper should not can vegetables as well as fruit. The plea that vegetables canned at home do not keep will not hold good if you carefully observe the precaution...
- How To Sterilize - How To Can Vegetables
- When canning vegetables the jars should be sterilized thoroughly, and the directions given for sterilization of jars for fruit must be carefully observed. But in the sterilization of the vegetables th...
- Selecting And Preparing Vegetables For Canning
- Selecting Vegetables The greatest care must be taken in selecting the vegetables. If you have a garden this will be easy, as you can then put up everything when it is at its best; but if you are depe...
- Recipes For Canning Vegetables - How To Can Vegetables
- Peas Select young and tender peas, shell, pack in jars, pour on cold water to overflowing, and proceed according to directions. String Beans - How To Can Vegetables Select tender green beans, strin...
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