Canned Peaches (without sugar)
After Adelaide had covered the peaches with boiling water and let them stand a few minutes, she removed the skins with a silver knife, cut them in halves, took out the stones and placed them carefully in the saucepan.
To these she added two cups of cold water, put the saucepan over the fire, let the peaches heat through gradually, stirring occasionally with the wooden spoon, and then boiled them very gently for twenty minutes, or until they could be pierced easily with a silver fork.
Lifting the peaches out carefully with a fork, Adelaide put twelve halves in each sterilized pint jar, and filled them to overflowing with the juice.
Inserting a silver knife between the fruit and the sides of the jars, she let the air bubbles rise to the top and break. Next she placed the new rubbers on smoothly, sealed quickly and stood each jar upside down out of the way of any draft.
Next morning Adelaide examined each jar carefully to be sure they did not leak, wiped off all stickiness with a damp cloth, pasted on the labels and stored away the jars in the preserve closet.
Canned Apricots
The apricots are so much smaller than peaches that one dozen, mother said, should just fill a pint jar, but, to be on the safe side, she would let Adelaide prepare eighteen. Mother also said she was surprised that more people did not can this fruit, it was of such a rich and delicate flavor.
Adelaide washed and wiped each apricot thoroughly, cut it in halves and removed the stone. After weighing the apricots she put them in the saucepan and added one-third their weight in sugar and one cup of water.
Placing the saucepan over the fire, Adelaide let the fruit come slowly to the boiling point, stirring frequently with a wooden spoon to prevent burning. After they had boiled gently twenty minutes (Adelaide stirred all the time being very careful not to break the apricots) she filled the sterilized pint jar at once.
Adelaide picked the apricots out with a silver fork and placed them in the jar first, then she poured in the juice so that it overflowed. Using a silver knife, she inserted it between the fruit and the jar, to let all air bubbles rise to the top and break. Next she placed a new rubber, which had been dipped in boiling water, on the jar smoothly, sealed quickly and stood the jar upside down out of the way of any draft.
In the morning the jar was carefully inspected to see that it did not leak, and Adelaide used a damp cloth to wipe away all stickiness. After pasting on the label she stored the jar away in the preserve closet.
Canned Pears
Adelaide prepared a dozen large pears, although mother said eight were quite sufficient (if large) to fill a pint jar. It was not a good plan to crowd such fruit as peaches, pears, and apricots in too closely, because you might break the fruit.
With the little sharp knife Adelaide peeled the pears very thinly and cut them in halves, removing the cores. The stems she left on. After weighing the fruit, she placed it in the saucepan and measured one cup of water to each pound of fruit. If the pears were tart, she weighed one-half their weight of sugar; if they were sweet she weighed only one-third their weight of sugar.
The sugar was put in an earthenware dish at the back of the range to heat through, but not brown.
Placing the saucepan containing the pears and water over the fire, Adelaide let them come slowly to the boiling point. With the wooden spoon she stirred them frequently, being careful not to break the fruit. If, after twenty minutes of gentle boiling, the pears were easily pierced with a silver fork, Adelaide added the warm sugar gradually and stirred carefully and constantly until it boiled up again.
Into the sterilized pint jar Adelaide lifted each half pear with a silver fork, then poured in the juice until it overflowed. The inserting of a silver knife between the fruit and the jar, to let all the bubbles rise to the top and break, was the next thing to be done, after which she placed a new rubber smoothly on the jar, sealed it quickly, then stood the jar upside down out of the way of any draft.
In the morning Adelaide wiped off all stickiness from the jar with a damp cloth, and examined it carefully to be sure that it did not leak. Next she pasted on the labels and stored the fruit away in the preserve closet.
Mother told Adelaide that some people found pears a little too flat for their taste, and in that case a tablespoon of lemon juice was added with each dozen pears.
Canned Crab Apples
These crab apples made one of the prettiest jars Adelaide put up. She did not have to peel the crab apples, just wash and wipe the fruit thoroughly and remove the blossom ends. The crab apples, of course, needed to be absolutely perfect.
They were weighed, placed in the saucepan, and a cup of water poured over to each pound of fruit. One-half their weight of sugar Adelaide placed in an earthenware dish at the back of the range to warm through, but not brown. The saucepan she placed on the fire and let the crab apples and water come slowly to the boiling point, stirring frequently with the wooden spoon.
When the crab apples could be pierced easily with a silver fork Adelaide added the sugar gradually and let the fruit boil up again. She stirred constantly until they had boiled quietly five minutes more, then she picked the crab apples out with the silver fork and placed in the sterilized pint jar.
With a silver knife, which she inserted between fruit and jar, Adelaide let the air bubbles rise to the top and break. The new rubber, after being dipped in boiling water, was placed on the jar smoothly, then she sealed it quickly and stood it upside down out of the way of any draft.
In the morning the jar was carefully inspected for any possible leaks, and Adelaide wiped off all stickiness with a damp cloth. Next she pasted on the labels and stored the canned fruit away in the preserve closet.
Canned Quinces
Six large orange quinces (these are of the best variety) Adelaide washed and wiped thoroughly, peeled, cut into quarters, and removed the cores. After weighing the quinces she measured into the saucepan one and one-third cups of water to each pound of fruit.
Placing the saucepan over the fire she let the water just boil, and then poured in the quinces. They boiled gently for about twenty minutes, or until you could pierce them easily with a silver fork. Adelaide lifted these out very carefully on to a large plate.
To the water in which the quinces had been cooked, she added one-half their weight in sugar. This she stirred with the wooden spoon until it was all dissolved and the syrup boiled. The quinces were gently dropped into the boiling syrup (Adelaide took particular care not to break the quarters) and when they had cooked slowly for five minutes she filled the sterilized pint jar with the fruit and poured the syrup over it until it overflowed. Next she inserted a silver knife between the fruit and the jar, to let all air bubbles rise to the top and break.
The new rubber, after being dipped in boiling water, was placed smoothly around the top, then she sealed the jar quickly and stood it upside down out of the way of any draft.
In the morning the jar was carefully examined to be sure that it did not leak, and Adelaide wiped off all stickiness from the outside. Pasting on the label she stored it away in the preserve closet.
Mother had told Adelaide to save the peelings and cores of the quinces, and put in a saucepan with just enough water to cover. These she let boil slowly for about one hour, then she poured them into the jelly bag to drain off the juice. This juice she used to cook her apples in when she canned some the next day.
Canned Apples
After washing and peeling the apples, Adelaide cut them into quarters and removed the cores.
The quince juice was made from the peelings and cores of the quinces she had canned the day before, by just covering them with cold water and boiling slowly for one hour. Then she drained them through the jelly bag.
To each pound of apples Adelaide measured one and one-third cups of quince juice into the saucepan, and she put one-fourth of their weight of sugar into an earthenware dish, which she stood at the back of the stove to warm but not brown.
The saucepan containing the apples and quince juice was placed over the fire, and the fruit came slowly to the boiling point. Adelaide stirred quite frequently with the wooden spoon, being careful not to break the fruit. When you could easily pierce the apples with a silver fork, they were ready to have the warm sugar added. This Adelaide poured in very carefully and stirred until dissolved.
Five more minutes they needed to boil, being stirred constantly, then Adelaide filled the sterilized pint jar at once. First the fruit (lifted out with a silver fork), then the syrup poured in to overflowing, then the silver knife inserted between fruit and jar, to let the air bubbles rise to the top and break, then the new rubber placed around the top smoothly, and lastly the quick sealing. Adelaide stood the jar upside down out of the way of any draft. In the morning she wiped off all stickiness with a damp cloth, from the outside of the jar, examined it carefully to be sure that it didn't leak, pasted on the label, then stored the jar away in the preserve closet beside her steadily growing line of preserves.
The addition of the quince juice made the flavor of the apples delicious.
Canned Apples (without sugar)
Wiping the apples clean, Adelaide pared them with the sharp knife, cut them into quarters and removed the core. If the apples were very juicy she did not need to cook them in very much water, otherwise the water (which she poured over the apples boiling) came nearly to the top of the apples.
Placing the saucepan over the fire, the fruit boiled slowly until tender, then Adelaide at once filled to overflowing the sterilized pint jar. Inserting a silver knife between the jar and the fruit, she let the air bubbles rise to the top and break.
The new rubber, dipped in boiling water, was placed on smoothly, and the jar sealed quickly, then Adelaide stood it upside down out of the way of any draft. In the morning she wiped off all stickiness with a damp cloth from the outside of the jar, inspected it carefully for any possible leaks, pasted on the label and stored the apples in the preserve closet.
Canned Pineapples No. 1
Mother had to show Adelaide how to remove the skin and eyes from the pineapple. Adelaide found it a rather prickly thing to handle, but after it was ready, she cut it into slices fairly thick, and removed the little hard core with a sharp knife. Mother told her she could leave the slices whole, or she could cut them into cubes. Adelaide said that she preferred cutting them into cubes.
The cup of sugar and two cups of water were measured into the saucepan, which she placed over the fire and let boil ten minutes, then the pineapple was dropped in and cooked until tender, or until you could pierce it easily with a silver fork.
As soon as it had cooked sufficiently, Adelaide filled the sterilized pint jar, first with the fruit, and then poured in the syrup so that it overflowed. Next she inserted a silver knife between the pineapple and the jar, to let the air bubbles rise to the top and break. The new rubber, which had been dipped in boiling water, was placed around the top smoothly, then Adelaide sealed it quickly and stood the jar upside down out of the way of any draft.
In the morning she wiped all stickiness off the jar with a damp cloth, examined the jar carefully to be sure there were no leaks, pasted on the label and stored the canned fruit away in the preserve closet.
Another way that mother liked to put up pineapples is as follows:
Canned Pineapples No. 2
Adelaide, after removing the skin and eyes from the pineapple, cut it into quarters lengthwise and removed the cores. Then she weighed it, after which she put the pineapple through the meat chopper.
Into the saucepan she measured one-half its weight of sugar and added the chopped pineapple.
Placing the saucepan over the fire, Adelaide let the fruit and sugar come slowly to the boiling point, stirring frequently with the wooden spoon to keep from burning. After the boiling point was reached, the fruit cooked slowly for twenty minutes, and Adelaide put it into the sterilized pint jar at once. The jar was filled to overflowing and a silver knife inserted between the fruit and the jar, to let all air bubbles rise to the top and break.
Next she placed a new rubber around the top smoothly, sealed it quickly and stood it upside down out of the way of any draft.
In the morning she examined the jar carefully to see that it did not leak, wiped off all stickiness with a damp cloth, pasted on the label and stored the finished product away in the preserve closet.
Mother often used pineapple put up in this manner for pineapple ice cream, or pineapple sherbet. It made a delicious dessert.
Canned Plums
The large blue plums, the green-gage plums, or the large red plums, were all put up in the same manner.
Adelaide wiped each plum thoroughly with a damp cloth, cut it in halves with a silver knife, and removed the stone. Then she weighed them. To each pound of fruit Adelaide measured one cup of water and one cup of sugar. The plums and the water she placed in the saucepan over the fire and let them come slowly to the boiling point, while the sugar was heating at the back of the range in an earthenware dish.
Adelaide boiled the plums gently, stirring occasionally with a wooden spoon, until they were tender or until you could pierce them with a silver fork easily. It usually took twenty minutes. The sugar was then ready to add to the fruit, and Adelaide stirred the mixture very carefully until it was all dissolved. As soon as the fruit boiled up Adelaide canned at once. She lifted each plum carefully with a silver fork into the sterilized pint jar, then poured in the juice till it overflowed. Inserting a silver knife between the fruit and the jar, Adelaide let the air bubbles come to the top and break. The new rubber, after being dipped in boiling water, was fitted on smoothly, then she sealed the jar quickly and stood it upside down out of the way of any draft.
In the morning, with a damp cloth she wiped off all stickiness from the outside of the jar, inspected it carefully to be sure that it did not leak, pasted on the label and stored the jar away in the preserve closet.
Canned Rhubarb
If the rhubarb is pretty in color and young and tender, mother told Adelaide that she did not need to peel the stalks, but just wash and wipe them clean and cut them in small pieces with the little sharp knife. Then she weighed the fruit and allowed one-half pound of sugar to each pound of rhubarb. Both sugar and rhubarb were put in the saucepan and placed over the fire to come very slowly to the boiling point. Adelaide stirred constantly with a wooden spoon to prevent burning, and as soon as it had boiled fifteen minutes she poured it into the sterilized pint jar. The silver knife she inserted between the jar and the fruit, to let all air bubbles rise to the top and break. After the new rubber was dipped in boiling water and placed over the jar smoothly, Adelaide sealed it quickly, then stood the jar upside down out of the way of any draft. In the morning she inspected the jar carefully to be sure that there were no leaks, wiped off all stickiness with a damp cloth, pasted on the label and stored the jar away in the preserve closet.
Sometimes mother canned rhubarb without sugar, so Adelaide tried a jar. Mother said the flavor was much better and it was not so juicy, also it was excellent for pies, shortcakes, etc., adding the sugar when you used it.
Canned Rhubarb (without sugar)
Adelaide washed and wiped each stalk thoroughly, then cut it into small pieces. These she put in the saucepan with a tablespoon of cold water to keep from burning, and stirred with a wooden spoon. She let the fruit heat very gradually and boiled slowly for fifteen minutes. It was then ready to can, and Adelaide poured the rhubarb into the sterilized pint jar at once, after which she inserted a silver knife between the jar and the fruit, to let all air bubbles rise to the top and break. Next came the new rubber, which she dipped in boiling water, placed over the top smoothly, then sealed quickly. Standing the jar upside down she stood it out of the way of any draft. In the morning Adelaide examined the jar carefully to be sure that it did not leak, wiped off the outside with a damp cloth, pasted on the label and stored the jar away in the preserve closet.
Damson Plum Preserves
The Damson plums Adelaide wiped thoroughly, and pricked each one with a silver fork twice. Then she weighed the fruit. To each pound she measured three-quarters of a pound of sugar. To each pound of sugar Adelaide measured one cup of water. The sugar and water she put in the saucepan and placed over the fire. When the syrup boiled, Adelaide skimmed it and added the plums. The plums Adelaide cooked until they were tender, stirring them carefully with a wooden spoon so as not to break the fruit, then filled the sterilized pint jar to overflowing. A silver knife was inserted between the fruit and jar to let all air bubbles rise to the top and break. The new rubber was dipped in boiling water, placed over the top smoothly and the jar sealed quickly. This Adelaide stood upside down out of the way of any draft. In the morning the jar was carefully examined to see that it did not leak, all stickiness was wiped off with a damp cloth, the label was pasted on, and then Adelaide stored the jar away in the preserve closet.
Preserved Currants
The currants Adelaide picked over carefully and put into the colander. This she placed in a pan of clear cold water and dipped up and down several times until quite clean. After they had drained well she weighed them, and to each pound of fruit she measured a pound of sugar. Half of the currants Adelaide put in the saucepan and placed on the fire to heat through. When they were thoroughly warmed she removed the saucepan from the fire and mashed the currants with the wooden potato masher, then she strained the juice through the jelly bag.
The juice and sugar Adelaide put into the saucepan and boiled gently for fifteen minutes, after which she added the other half of the currants. It took the currants only five minutes to just cook through and they remained whole in the jelly.
This was poured into sterilized tumblers. When cold the tumblers were wiped free from all stickiness, and Adelaide sealed them by pouring melted paraffin over the top, shaking it gently from side to side to exclude all air. Pasting on the labels she stored them away in the preserve closet.
Preserved Currants and Raspberries
The currants and raspberries Adelaide picked over and kept separate. She did not forget to look carefully in the center of each raspberry to be sure that there were no little worms. After washing the currants, placing them in the colander and dipping it up and down several times in a pan of clear cold water she poured them into the saucepan and mashed them with the wooden potato masher. Adelaide washed the raspberries in the same manner, but stood them aside to drain while the currants were cooking. The currants simmered slowly for half an hour (or until the currants looked white), and then the juice was strained through the jelly bag. Adelaide returned the juice to the saucepan, and added the sugar. (The currants and berries had been weighed after washing them, and to each pound of fruit she measured three-fourths of a pound of sugar.)
The juice and sugar boiled slowly for twenty minutes, then Adelaide poured in the raspberries carefully and cooked three minutes more.
Into the sterilized pint jar she skimmed the raspberries, then added the juice to overflowing. The silver knife was inserted between the jar and the fruit, to let all air bubbles rise to the top and break, the new rubber was placed on smoothly and Adelaide sealed the jar quickly. It was then placed upside down out of the way of any draft. In the morning the jar was carefully inspected for any leaks, wiped free from all stickiness with a damp cloth and the label pasted on. Adelaide then stored it away in the preserve closet.