This section is from the book "Philadelphia Cook Book: A Manual Of Home Economies", by Sarah Tyson Heston Rorer. Also available from Amazon: Philadelphia Cook Book.
Proceed precisely the same as for Apples.
Proceed precisely the same as for Apples. Bartletts are best for canning.
Pare the pineapple, take out the eyes, then pick the pineapple into pieces with a silver fork. To every pound of the picked pineapple allow three-quarters of a pound of sugar. Put the pineapple into a porcelain-lined kettle, add the sugar, and cook over a very moderate fire ten minutes. Can as directed.
Or, the pineapple may be grated.
Pare and core the quinces and cut into rings. Finish the same as apples, using a half-pound of sugar to every pound of quinces.
The skin and rough pieces may be used for jelly.
To every pound of blackberries allow a quarter-pound of sugar. Put the berries in a porcelain-lined kettle, cover them with the sugar, and let stand one or two hours, then add a quarter-teaspoonful of powdered alum to each quart of fruit. Stand over a moderate fire, and bring to boiling point. Skim, and can as directed.
Stone the cherries; and, if pie or morello cherries, allow a half-pound of sugar to every pound of cherries. If ox-hearts, a quarter-pound of sugar. Proceed the same as for Blackberries.
To every quart of the large red raspberries allow a half-pint of currant juice and a half-pound of sugar. Put the berries in a porcelain-lined kettle, add the juice and sugar, bring to boiling point, and can.
To every five pounds of damsons allow three pounds of sugar. Finish the same as Blackberries.
Allow three-quarters of a pound of sugar to every pound of plums. Proceed as for Blackberries.
Gages may be canned in the same manner, first pricking the skins to prevent cracking.
Can the same as Blackberries, using a half-pound of sugar to every pound of strawberries.
To preserve, use equal quantities of fruit and sugar, and cook sufficiently long to keep the fruit without being hermetically sealed. Use only the best white sugar.
Small fruits should be cooked slowly forty minutes; large fruits, pared and put immediately into the syrup, and then cooked very slowly until you can pierce them with a straw.
Put the fruits into tumblers or very small jars, and thereby prevent disturbing a larger quantity than is needed.
Pare off the outer skin, cut into halves, remove the seeds, then divide each half into a number of smaller pieces. Put them in a stone jar, add a half-cup of salt to every five pounds of citron. Cover with cold water, and stand aside for five hours; then drain, and cover with fresh, cold water. Soak two hours, changing the water three or four times. Dissolve a teaspoonful of powdered alum in two quarts of boiling water, add the citron, and bring to boiling point. Drain. Make a syrup from two and a half pounds of granulated sugar and one and a half quarts of boiling water, boil and skim. When perfectly clear, put in the citron and simmer gently until you can pierce it with a straw. When tender, lift the pieces carefully with a skimmer, place them on a large plate, and stand in the sun one or two hours to harden. Peel the yellow rind from one large lemon, add it to the syrup, then add the juice of two lemons, and a small piece of green ginger-root cut in thin slices. Boil gently for ten minutes, and stand aside until wanted. When the citron has hardened, put it cold into the jars, bring the syrup again to a boil, and strain it over the citron.