The watchman and southron. [volume] (Sumter, S.C.) 1881-1930, 1915-07-31
CANNING CLUB RECIPES.
Information Given for Making Zig
ana Plum Preserves and Other
Sweets

quarts water, l can soda to q quarts
boiling water.
Plunge figs into boiling soda solu-
tion ana allow to remain until milky
iluid is extracted which causes the
water to turn very dark (about fifteen
minutes) or until water is cold
enough to lift figs out.
! Put figs through two cold baths to
.lnse we'll Drain thoroughly and add
gradually to the syrup you have made
by boiling the sugar and water to-
| gether ten minutes and skinned.
| Cool rapidly until figs are clear and
tender (about two hours.) When figs
are transparent and tender, lift them
out and lay in trays. If the syrup is
not quite heavy enough, boil down af-
ter removing the figs to the proper
! consistency. Pour the syrup over the
iigs and allow to stand over night.
Next morning pack figs in sterilized
Jars, fill them to overlooking with
syrup, place caps on partly and pro-
cess 10 minutes for pint jars and fas-
ten tops air tight Immediately.
Plum Preserves-Pour boiling wa.
ter over the plums to take off the
skins. Make syrup of one pound of
sugar and one cupful of water to
each pound of fruit. When the syrup
is boiling pour over the plums. Let
this stand over night, then drain.
Boil the syrup again, skim and pour
over the plums. Let them remain in
this another day. Put over the fire in
the syrup and boil until clear. Re-
move the fruit with a skinner and
pack carefully in jars. Boil the
syrup until thick, pour over the plums
and seal.
Spiced Plums-Take half a gallon
of plums and boil five minutes. Pour
off the water and add three pounds
OF sugar one teaspoon of ground
cloves, allspice and cinnamon and
one pint Of vinegar Boil half an
hour, stirring constantly. Place in
jars and seal while hot.
Sweet Picked Plums-Ta.e a half
gallon OF almost green plums and
scald till the skins are tender. Drain
we'll and place in jars. Have a syrup
made of two pounds of sugar. one
pint or cider venegar, teaspoonful
each of whole cloves and mace.
Pour this over the plums while hot
ard seal
Plum Butter--Take three quarts of
/ half ripe plums and boil them for
lhftcen minutes. Rub through a col
ander; add one pound OF sugar. one
| tea cup OF cider vinegar, half a tea
spoonful each of ground cloves, mace
and cinnamon. Place on fire and boil
for half an hour without scorchiny.
Put in glass jars and seal while hot.
Keep in cloo, dark place.
Sweet Peach Pickle-To twelve
pounds of fruit allow pints sugar.
quarts vinegar, l pint water, 2 ia
blespoonfuls cinnamon, tablespoon
iuls cloves. Make syrup of this and
when 1t commences to boil put the
whole peaches in and let them boil
until they can be easily pierced with
fork. (Care must be taken that the
peaches are not boiled too much
when done put the peaches in the
jars and let the syrup cook on until
the consistency OF thin cream. Pour
over the peaches boiling hot and seal
jars.
From Presbyterian Cook Book.
Peach Preserves-Peel and cut in
halves; to every pound Of fruit pvt
"a. pound sugar and little watcr
Boil water and sugar together before
putting in peaches. Peaches should
boil in this syrup for one hour. Then
they should be taken out and let
syrup thicken. Then put back fruit
| IA hour.
Peach Marmalade-To each pound
Oh. Irult allow three-quarterS of a
pound of granulated cane sugar. Peel
the peaches and remove the pits
Boil the pits and peach skins in
enough water to cover them until the
water is we'll favored. Remove the
skins and pits and to this boiling wa
ter add the peeled and quartcreI
peaches. Boil half an hour, stirring
constantly, then add the sugar and
boil an hour, stirring very frequently.
Turn into glasses while hot and when
cold cover with melted prafnne.
Several of these receipts were sent
out from Washington, others were
taken from cook books.