It is generally conceded that strawberries are the hardest fruit to keep we have. I suppose it is due to the amount of acid they contain and the season of the year in which they ripen. My method has never failed me. Try it:
Select sound, fresh berries. Pick them over carefully and if necessary wash, but drain thoroughly and put them at once in the preserve kettle. To each pound of fruit add three-fourths of a pound of sugar; let them stand two or three hours, till the juice is drawn from them; pour the juice into the kettle and let them come to a boil, removing the scum which rises; now put in the berries; thoroughly scald, yes, even boil ten minutes, then put them in hot jars and seal while boiling hot. Turn can bottom-side up; if no juice escapes they will keep well. Mary Bornes.
Strange that so many have trouble canning grapes. I ask you to try my recipe: Squeeze the pulp from the skin; boil the pulp in one kettle, and the skins in another kettle, putting only a little water on each. When the pulp seems tender put through a colander, removing the seeds; now add the skins when tender, with the water in which they boiled and a large cupful of sugar for a quart of pulp and juice; boil ten minutes, stirring often, and can. M. C. Miller.
Make a syrup of one-half pound of sugar and one-fourth of a cupful of water to every pound of fruit. Select large ripe yellow or white red-cheeked peaches; pare and divide in halves, take out stones from most of them; leave one now and then for the flavor. When ready drop them in the syrup and boil ten minutes. Seal while hot.
Mrs. Martha Thompson.
Many times it becomes desirable to use the juices of fruits for coloring and flavoring and by putting these up in the fruit season they are always ready. Select sound ripe fruit, press out the juice, and strain through a flannel bag. To each pint of juice add one cupful of white granulated sugar. Put in a granite kettle, bring it to the boiling point and can while hot in small glass cans. Seal tight. Keep in dry dark place. Under the head of "Preserves" will be found several methods of preserving these juices for winter use. Mary Bitner.
Mincemeat pies are so enjoyed by many people that they ask for them at all seasons of the year. I give here a recipe for canning mincemeat that, when opened, one, two, or three years later, it is found to be as good as when freshly made. Make and season the mincemeat (see Chapter, "Pies, Pastry, Etc.") and heat very hot, packing in glass jars and setting away in a dry, dark and cool place. One quart can will hold enough for two pies. Marion C. Howitt.
I was trained in girlhood to think that mince pies and fruit cake without boiled cider were unfit to eat. Many of the modern cooks use brandy instead but as I am a temperance advocate I still cling to the good boiled cider mince pie made by my grandmother. To enable one to have this at all times I herewith give my recipe for keeping it the year round. Place ten quarts of sweet cider in a granite kettle over the fire, boil it slowly until reduced to two quarts, carefully watching it that it does not burn; turn into glass jars while hot and seal tightly. Set away in dark dry closet. Auntie Brower.
Canned plums are much nicer when peeled. To peel them, pour on boiling hot water and let them slightly scald. When skins begin to break, pour off water and peel. Have ready a syrup made in the proportion of one pound of sugar to every four pounds of fruit and just enough water to dissolve sugar. When all the plums are ready put them in the hot syrup and cook five minutes. Seal at once. Mrs. M. Butler.
Allow sugar and treat as for raspberries. Mrs. L. Gregory.
Select sound fruit, pare and pick out the eyes, cut in thin slices crosswise. Dig out center and tie in muslin bag and add to syrup; make syrup of three pounds of sugar and three pints of water to every seven pounds of fruit; boil syrup five minutes and skim, taking out muslin bag with cover. Now add the fruit and let it boil five minutes; have cans hot, fill and close up as soon as possible. As the cans cool, keep tightening up.
Mrs. C I. Berry.
One dozen pineapples; take out eyes, chop fine; to every pound of fruit one pound of sugar; put all together in large crock; let stand twenty-four hours, stirring occasionally. Fill your jars; screw down tight.