The Savannah morning news., 1903-08-30
SEVEN WAYS OF
PRESERVING THE
LUSCIOUS GRAPE

No fruit comes at a better season for
preserving than the grape. 1t does not
ripen until most of the other summer
fruit is zone. To be sure, the unrpe
grapes must be plucked during the late
summer, but these are used for one or
two receipts only.
Green Crane Jelly.-For this deli
cious sweet the ordinary wild or fox
grapes are the best. They will usually
be found growing by the roadside. If
plucked before they begin to color,
they will make an exquisite green jel-
ly of quite a,different flavor from that
which is obtained by using them when
partly ripe. in which state they are
light pink and produce a jelly of that
color. In either case the process is
the same.
Strip the grapes from the stems and
place them in a large earthen jar.
Stand this in larger vesesl contain
ing water. Place over the fire, and as
the grapes begin to soften stir them
from time to time with a wooden
spoon. Do not hasten this part of the
work, but let them stand and steam
until thoroughly crushed, a process
which will often require several hours,
When we'll broken place the grapes in
a flannel jelly bag and let drip with
| out squeezing until all the juice is
| well extracted. Measure, and for eV
cry pint allow 113 pounds of good gran
ulated sugar Put the juice in a pre-
serving kettle and put the sugar on
platters. Stand the sugar in the oven
| to heat, and place the juice over the
fire Let boil for twenty minutes and
skim carefully from time to time. Then
turn in the hot sugar and let boil up
once. Remove from the fire imme-
diately and turn into jelly glasses
while hot. Let stand uncovered until
firm, then cover the top of the jelly
with melted paraffine or paper dipped
in alcohol. Cover the glasses and store
in clean place.
Ripe Grape Jelly.-For this purpose
wild grapes are, perhaps, the best of
all. but the Catawbas yield a jelly of
peculiarly beautiful color and delicious
flavor and any good sort can be used.
Proceed exactly as directed for wild
grape jelly, using l pound of sugar to
pint of juice in place of 11s pounds.
Grape NEUTRALITY-SUSPICIOUS. ripe
grapes of any familiar kind, and place
| them in the preserving kettle with just
enough water to prevent their burn
ing. Cook slowly at the side of the
stove until they are well broken and
mashed. Then press through a sieve
and measure the pulp. For each pint
allow ~ pound of sugar. Place the
grape pulp over the fire, let boil for
twenty minutes, add the sugar and let
boil from ten to twenty minutes
longer, or until when a drop of the
mixture is put on a plate it will retain
it's shape without spreading. Stir con-
stantly while cooking. Skim careful
ly from time to time, and when done
pack in small jars.
Grape Catsup.-To make a delicious
relish for cold meats, choose rips
Concord grapes, and to each pounds
allow 1 pint of vinegar, pounds OF
sugar, teaspoonfuls of cinnamon, !
teaspoonful of cloves, l of mace, l OF
allspice Gall ground), l teaspoonful OF
salt and IA teaspoonful of cayenne
pepper. Remove the grapes from their
stems, and wash and place them in a
preserving kettle with the vinegar.
Let boil for twenty minutes, and
then rub them through a sieve Re-
turn the pulp to the kettle and boil
until it becomes thick and clean. Then
add the sugar and the spices. Boil
for twenty minutes, add more pepper
if liked, bottle and cork tightly.
Grape Jam.-This delicious jam can
be made from either the cultivated or
the wild grape in it's ripe state. SEN
arate the pulp from the skins and
place them in separate basins. Put
the pulps in a preserving kettle and
bring to the boiling point. Then
press them through a colander. add
the skins and measure To every pint
allow u pound of sugar Put all TO-
gether in the preserving kettle. boil
rapidly for twenty minutes. stirrino
now and then. and pour into tumbIers
or jars while hot Stand aside untiI
cold, then seal with patent tons or
cover as directed for jelly.
Unfermented Grape Juice.-Choose
ripe Concord grapes and remove the
stems and any imperfect fruit that NAV
be found. Then place in a wooden
bowl and mash we'll with a potato
masher. Put a small quantity at a
time in a jelly bag and press OUT ali
the juice or pass through a fruit nress
Then strain the liquid through flannel
Pour the liquid into beer or other hot
ties with patent corks, until they are
pilAilniHS lull. linen cork tightly and
stand in an upright position in a wash
boiler, the bottom of which has been
covered with Stats. Wrap each bottle
IN cloth. Pour in cold water to with
IN an inch of the Corks and stand the
boiler over the fire. Let heat slowly
and note the time at which the water
begins TO boil. Let boil for twenty
minutes. remove from the fire. and al
low the LIQUID to become cold in the
water. Store in a cool place, laying
the bottles on their sides
Spiced Grapes-PoUr over 1--WE pounds
or sugar as little vinegar as win dis
solve II, adding six cloves and stick
OF cinnamon Boil TO a thick syrup
Take seven pounds OF grapes picked
from the stems pour the hot syrup
over them, and let them stand over
night Drain on the syrup. put IN a
I preserving kettle, let come 10 a boil
ana again pour over the fruit. Repeat
this process three times, then pour in