The county record. [volume] (Kingstree, S.C.) 1885-1975, 1919-08-21
Receipts for Using Grapes
Canned Grapes

for serving on the home table in
sauce dishes as breakfast appetlz-
er, a side dish, or dessert. They
can be used also in pies, puddings,
cakes etc.
Sugar r-Syrup Method
In canning the whole berries by
the sugar-Syrup method use hrm,
ripe fruit. Slit all the berries on the
side horizontally with small -bladed
knife, and then brush the seeds from
them with the point of the knife.
Pack the seeded whole berries, cold,
in pint Jars and pour over the fruit
until the jars are filled sugar-syrup
made by boiling equal measures OF
sugar and water together for l
minute. After allowing to stand Tor
half an hour to permit the syrup to
Sccp through the slit in the berries,
refill the Jars with syrup, and put
the rubbcrs and caps in place with
the jar clamp in raised position.
Then steam the jars III home
steamer until the skins have sottened
and the fruit and jars are Sterllized.
While the jars are still hot refill
With boiling Sugar-Syrup and then
seal by clamp;ng down the lid. The
proper length of time to steam "a.
fruit and Jars varies with the varie-
ty. The Scuppernong requires ap-
proximately an hour; the James
should steam an hour and a half;
and the Thomas will require fully
two hours. The aim should be to
steam the fruit long enough to soft
en- the skins without having the ber-
lies break down. Unless the seed
are removed 50 that the sugar syrup
gets inside as we'll as outside, the
berries shrivel up when canned by
this process.
/ Spiced Grapes
! Spiced MuScadine grapes are much
the same as canned grapes prepared
by the cooking method, except for
spices. The product is slightly more
expensive and more difficult to make,
but a small amount OF it will be de-
sirable for the sake of variety, and
many people greatly prefer the spl-
cy products to those having pure
fruit flavorS.
, The method used for making splc-
ed grapes is essentially like the cook
ing method of canning the grapes:
After combining the softened hulls
and seeded pulps, Tor every 5 pounds
of fresh fruit used add the follow
ing:
! 21s pounds of sugar.
! 2 ounces of ground cinnamon.
IL ounces of ground cloves.
u pint of vinegar.
Then boil the mixture over a slow
fire unit. little thick. If 5 pounds
Of fruit are used this will require
about an hours boiling.
Since the flavor of the spices pre-
dominates, the variety factor is of
less Importance than in other prod
ucts. Some people prefer a special
product made as above, but with tn"
vinegar, the cloves, and half the Sug-
ar omitted.
COnS1rNeS
Muscadinc grape conServes are
delicious products, well adapted for
Use in making sandwiches for school
lunches. They also make a good deS-
scrt and may be used as a substl-
tute for preserves, jam, etc They
are slightly more expensive than
some of the products already dis
cussed, but if orange pectin solution
has been prepared in connection with
jelly making, the making of these
conseves will utilize the orange
from which the peel was taken for
the pectin solution. The fact that
they contain raisins, oranges, and
nuts in addition to grapes makes
them {. very wholesome combination.
One recipe for making conseTes is
as follows:
8 pounds of grapes.
l pound of sugar.
y pound of finely ground raisins.
2 large oranges.
p pound of finely ground pecans.
Takes sound, ripe oranges. Weigh
and pulp them. Treat the pulps as in
canning, in order to remove the
seeds. Grind the hulls fine in meat
grinder or chop them as fine as pos
Sible, and then soften them as IN
canning. Place the hulls and pulps
together and add for every 3 pounds
of fresh fruit scant pound OF sugar
half a pound of finely ground raisins,
the meaty part of two large Califor-
mia oranges, and one-fifth of the
ground peel of one orange. COOK
this mixture approximately an hour
over an even. slow fire until it is
real thick. Then stir into the mix
ture one-half pound of ground pc
can-nut meats. After again allowing
it to boil for about five minutes re
move it from the fire, pack solid:y
in small containers, such as LOUNGE
Jars OF jelly glasses, and cover with
paraffin. If the product is packed ia
jars, these can be processed for 10
minutes, in order to stcrl!izc lhc
Contents.
Minccmeat
Muscadine grape mincemcat is an
other appetizing and distinctive prod
uct, somewhat like conseves. but
cheaper, and containing fewer in
gradients. No oranges are required
in making mincemeat. This IS an
important consideration, since orang-
cs are expensive and often very
.c&.c> ii parts Of the MuscadIne