Vermont watchman and State journal. [volume] (Montpelier, Vt.) 1836-1883, 1869-08-18

10 PRESERVE STRAWBERRIES, RAsPBERRfEs,
| BLACKBERRIEs, GoosEnERRIEs, CHERRIES ANDl
| CuRRANTs.-Strawberres being very juicy re-
quire but little water. Fill the Jars as full as
possible without crushing the fruit, place in
boiler of cold watcr--let the water heat, not
boil-when reduced one-thrd of their bulk
remove from the boiler, empty every third jar
into the other two, replace in the boiler, boil
three or four minutes, and fill with hot syrup,
using only sufficient water to dissolve the su-
gar, let the steam escape and seal as directed
for other fruits
Or use I of pound of sugar to one pound
of fruit, sugar the berries and let them stand
ten minutes, put in preserving kettle, and
let them boil three or four minutes Prepare
the jars as directed, and seal quickly while
the contents are hot.
APPLEs.-Take well-havored apples-par
quarter and boil till tender but not to break
in pieces. Add sugar to the taste, aud let
the whole boil up once or twice. Fill the
jars, and seal
another Recipe. -Halve and core ripe and
tender apples fill the jar, pour in syrup till
the jar IL half full, place in a boiler of cold
water, boil ten minutes--if there is a vacu-
um, fill the jar or can with hot syrup-after
standing a shot time to settle, seal as before
directed.
PEAcHEs.-Socure fine ripe peaches pare
them; part them in halves, and take out the
stones put them in water as soon as pared.
to retain the color; fill the jars with peaches,
packed as closely as possible; add syrup till
the jar or can is half full Place in vessel
OF cold water, and boil, (see recipe for time)
and seal accordingly to general directions.
hRother Recipe-After preparing the
peaches as above, fill the jars first with peaches,
then with pure water; boil ten minutes, and
seal up hot. When wanted for use, pour of
5 the water; put the peaches in dish and
sprinkle with sugar an hour before wanted,
same as for fresh peaches
, OUNCES. This fruit should be sliced and
boiled in water till tender then fill the Jars OF
cans, add the hot syrup, and seal as directed
y PEARs.-Pears like peaches and ounces
q should be put in cold water Immediately after
n pairing, to preserve the color. Let them boil
1 till tender. Fill the jars, and fill with hot
A syrup, seal Immediately.
:. Another.-Take good preserving pears
/ pare and quarter them. Boil in small
/. quantityOf water till tender. Take about
J. one-iourth the quantity of ounces, and pre-
d pare in the same way, then put both together
d with as much sugar as will sweeten to the
l. taste, into preserving kettle, and let then
4 boil three or four minutes. While hot, poui
S, into the jars; reference should be made to tn,
tx time table.
'r PLuMs,-Make syrup, using half pounl
OF sugar to a pound of fruit. Take off tn,
rs skins; boil the plums in this syrup ten min
le utes, until the fruit is tender, I'll the Jars
r and seal hot.
Plums may also be cooked in the Jars, an,
m by many is preferred. ill the jars will
De plums, and half full of syrup, and place in
III boiler Of cold water, boil ten minutes and seal
re Ton ,ToEs.-Seald and remove the skins
Is place in the jars or cans, reduce and treat a
es directed for Strawberries. Boil from ten b
m fifteen minutes, iill up and seal.
u Another.--Take off the skins, put in pre-
u serving kettle, or other convenient vessel
~ without salt, and boil a quarter of an hour
~ fill the jars, and seal hot.
To Can Whole. - Scad and remove In
skin, place in the jars until full Boil TWEEN
ty minutes, aud at the same time boil som
eh N'ihoAvNn III "a hiHu VI pau Nutn ltAN1 I
,h seal, fill up the jars or cans with tomatoes o
ip juice from this dish, and seal boiling hot
b. Tomatoes should be cooked and canned, i
y, nothing but their own juice.
r. PRESERVING VEGETABLES. 80 To preserv
a vegetables, it is absolutely important to tax
iy nothing but that which is fresh from the win
lie or stalk If at all withered or decayed, sue
to cess is impossible
ne CoRS.-Cut from the cob, put the corn i
u the jars or cans with the milk of the corr
~ Very young and tender corn has been pre-
y served by boiling one hour. But corn gener
~ ally should be boiled four hours
~ Aaotier.-Cook the corn on the cob, a
~ much as when it is prepared for eating, the
al cut it off and press it tightly into the jars
~ boil one hour, seal aud set away in dry
a. cool, dark place. Jars or cans should
~ temporarily shut while boiling
81 1t requires a much longer time to expel Al
= the air from vegetables than from fruit. Thi
n fact not being understood has caused muc
no failure in attempts to preserve them.
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