The Glasgow courier., 1916-08-04
CANNING SMALL FRUITS
GOOseberries and Currants ..

serves, used alone; but combine so
we'll with other fruits. Currant juice
jellies very quickly, and on this &C.
count is often combined with other
fruit juices that do not jelly so rap
idly. Gooseberries are coming into
greater popularity since new and inn
proved varieties have come on the
market Besides having a better fav-
or than the old varieties, they are
much larger. Gooseberries like cur
rants may be combined with other
fruits with very satisfactory results. |
In canning currants and gooseber-
ries the fruit can be cooked in the
can, or cooked in a syrup of sugar
and water in preserving kettle. For
canning use about three-fourths pound
of sugar to each pound of fruit.
In choosing currants for jelly select
those that are barely ripe. Pick out
leaves and poor fruit, and wash and
drain. 1t will not be necessary to
stem them. Just add enough water
to prevent them from burning, and
heat slowly. Mash the berries. but
do not let them come to a boil. Pour
into jelly bag, and allow juice to drain
or drip into a vessel, without squeez-
ing, if you wish clear red jelly. Use
granulated sugar, pound to each
pint of juice. Place the juice in a
preserving kettle, and when it comes
to boil add the sugar that has been
heated in the oven. This jelly will
be ready to pour into the glasses
five or six minutes after the sugar is
added, if none or little water has
been added; but it should be tested
before removing from the fire. Cur
rant juice combined with red rasp-
berry, rhubarb, gooseberry and other
fruit juices will give you a variety.
Gooseberries used for jelly should
be green, and will require about a
fourth cup more sugar to each pint
of juice than the currants. Pre-
pare the gooseberries as you would
currants.
Currant Conserves
To a quart of currant juice prepar-
ed as for jelly add two quarts of red
currants, two pounds of raisins chop
ped and Seeded, the juice and grated
rind of half dozen oranges, and six
~orplc of cr~or Roll until +hirly
stirring constantly. Put into glasses
and seal.
+ Spiced Currants
Place six pounds of stemmed cur
rants in alternate layers with four
pounds of sugar in a preserving ket-
tie, and let stand several hours. Turn
off the juice and boil until it jellies;
then add the currants, one tablespoon
each of allspice and cloves, and one
cup vinegar. Boil to a thick sauce,
and fill into jars. This is particular
ly nice to serve with meats.
Currant Preserves
Use the large red currants for this
preserve. Arrange in alternate lay
ers in a preserving kettle with sugar,
using a pound of sugar for each
pound of fruit. Let stand several
hours, then pour off the juice, and boil
to thick syrup; then add the cur
rants, and cook several minutes long
er, or until the syrup jellies when
tested. Fill into glasses or jars, and
seal.
Gooseberry Catsup
To seven pounds gooseberries( eth
er ripe or green) allow four pounds
sugar, one pint vinegar, if the berries
are ripe, or one cup, if green, one
tablespoon each of ground cloves and
cinnamon, and one teaspoon each OF
ginger and allspice. If liked a lit.
tie mustard or pepper. may be added
Boil Ill together, stirring constantly
to the consistency Of catsup. Sea-
up in bottles or jars.
Currant Catsup
To six pounds washed and stemmec
cu-rants add three pounds light-browr
sugar, one pint vinegar, one table
spoon cinnamon ,one teaspoon eacl
of cloves and allspice, and half tea
spoon pepper. Boil to the consis
tency of catsup. Pass through :
sieve, boil five minutes longer, ant
} bottle or seal up in jars.
Go0seberry Chutney
For this chutney use gooseberrie
that are just beginning to ripen. ADJ
to each puond gooseberries quarte
pound seeded, chopped raisins. L
each four pounds of this fruit mix
t ture add half teaspoon red pepper