St. Johnsbury Caledonian. [volume] (St. Johnsbury, Vt.) 1867-1919, 1869-08-13
Time for Quantity of
Boiling Fruits Sugtr TO Ouart

''puI -tpplcS. YpUtcftd III - > -
Ripe CurrantS, i =. S.s
Wild Grapes, 10 " s."
Tomatoes, ~ - none
GoGscberrics. a." on.
Ounce, sliced 10 10 =.
To PRESERVE STRAWBERRIES. RAsp-
EEERIEs BLACKBEEKIEs, GOo>EBEREIES.
CHERRIES AND CURRANrs.-Starwbe
rles being very juicy require but little
water. Fill the jars - tull as possible
without crushing the fruit, place in "a
boiler of cold watcr-lct the water heat.
not boll-whem reduced one-third of
their bulk, remove from the boiler, empty
every third jar into the other two. re-
place III the boiler boil three or four mill
ute>, and till with hot syrup, using only
sufficient water to dissolve the Suuar. let
the steam escape, and seal is directed
tor other fruits.
Or u.s. OF 4 pound OF SUGAR to one
pound Of fruit, suLar the berries, and let
them stand ten minutes, put iua prcserv-
M kettle, and let hem boil three or
four minutes. Prepare the jars as di-
rected. and seal quickly while the contents
,Il',, r,I..i,,
''N0 "I'i nav o'G' 'PPles-
.''''' '''' '''t 'e''u'i' put hot
t;~le, and let the whole boil up once or
l,.,L.. p. Wv, '''' i1'i.., " '''''
..,I ,,nJ,. .,,,'I. ,in i'',ro n '':'u core ripe
s,'rnn III ,r,,i ~, L'lt o I''i pun III
l,,;Ii,. ~ ,,II ,,.a,,n t,;i i'''' P'',' III -
Il. ,r..r.. :. - ,.....,.,,,, IN 81,
,,.,,I I,lt .,,',,, ,''' '''N '''' u eau
t;'nn ,;,i ~ - i'''e' ,I ,s'.,'I.5 " snort
pe,,,,,. So, S,a,,., ,' Dtao' ,;' ,''' eI' '1,'
pare tneln: mart them ~ lHalycS' md
take out the stone, put them in water
;s soon IL pared. to retain the color. fin
the lar, with peaches. hacked a, closely
a. possible: add syrup till the iar or can
Is half full. Place in a vessel ot cold WI
ter. and boil. C-ee recipe for time, and
>cal according TO General dirrrti,ns
itothl H,c,ue.- \ttrr nrru,,iuo tL,
peaches a. above. fill the i,r. first with
peaches. then with pure water boil fen
minutes. and seal mn hoi When w.,nt-
ed Tor use. pour Off the water: put tn,
peaches in a dish and ,priuIll, with suoa,.
an hour before wanted. same =. for fresh
peaches.
QuIxcE..-rhis irui, should b, sliced
and boiled in water till tender. then fill
the lar, or cans. add the hot ,vrup. and
seal rs Directed
PEAKs.-p,lr, like peach,., and o,,;n-
ces should be put in cold water imm,Ji-
ateiy after parinr. TO preserve the coInr
LIT them boil till tender. Fill III. i,r.
and ill with hot syrup. seal immcdlateIv
ANurllER.-Take gooI preseryiIo
pears. pare. and quarter them. Boil IN
Il small Quantity OF water till tepdrr
Take about ont-iourth the uu,ntitv Of
ounces. and prepare in the same way
then put both tonctncr. with rs much
smear a, will svr,i,u f., th. t.,s,, int, =,
,rr.,.ryinr kettle. and LET ,L.n Il ~ tI,r...
or four minutes. When hot. uour int,
ih.. iar.: reference should IN. moJ,. +,
thr time table.
PIIus.-Ntk, 4 .vruu u.iu. half ',
pouud of sur,r TO a pound Of tru,t
Take off the skin, boil the. olum. in tIi-
syrup ten minutes, or until the fruit l.
tender. fill the i.rs. and seal ho,,
Pmns may Also Inc cooked in i,rs and
Inv many !. preG.rr,J I'm tL. i.r.
,yifI ul.,m. and b,If rnII M .,.r,,, ,,nI
,,l,r, ~ :. h,;inr NJ ,,II ,,..,t.r III ,nn
n;nntrs ami .,J
Tnv,rrr. - ScaId and rcn,y. fine
Aims njacr in III, hrs nr ems r,dnrc
,,.J ,,.l.,t a. ,rroct,.I t,r l.,r;,.
nnI from ten tn fifteen minutes fiI mn
and seal.
14otisr-Tak, oil the skins, put in
, nre..rvino kettle or other c,uvopient
y...el without salt: and boil = u,Iartrr nj.
an ,ur. i'll the iar.. and seal I'M,
To C,m IILoh.-ScalI and r,,p,v,.
the skin. place in the iars until lnII
Boil twenty minrtes ami at tine sam,
time boil some tomatoe, in a dish or nan .
when ready to seal. iii M the iars or cans