,transcriber's ,note3 ,bold text is surrounded by equal signs and italic text is surrounded by underscores4 ,a ,,little ,,preserving ,,book ,,for ,a ,,little ,,girl ,the ,ideal ,series for ,girls ,each1 one volume1 cloth decorative1 #abmo1 #a4jj ,a ,little ,cook ,book for a ,little ,girl ,,by ,,caroline ,,french ,,benton ,the simple1 vivacious style makes this little manual as delightful reading as a story-book4 ,a ,little ,housekeeping ,book for a ,little ,girl2 ,,or ,,margaret',s ,,saturday ,,mornings ,,by ,,caroline ,,french ,,benton ,a little girl1 home from school on ,saturday mornings1 finds out how to make helpful use of her spare time4 ,a ,little ,candy ,book for a ,little ,girl ,,by ,,amy ,l4 ,,waterman ,this is a book of special appeal1 as it explains in simple fashion the processes of making delicious fudges1 fondants1 nut dainties and the like4 ,a ,little ,preserving ,book for a ,little ,girl ,,by ,,amy ,l4 ,,waterman ,in simple story form is explained every step of the process of preserving and canning fruits and vegetables4 ,a ,little ,sewing ,book for a ,little ,girl ,,by ,,louise ,,frances ,,cornell ,a splendid volume to encourage little girls in the study of the useful and beautiful art of the needle4 ,other ,volumes in ,preparation ,a ,little ,vegetable ,book for a ,little ,girl ,a ,little ,flower ,garden ,book for a ,little ,girl ,a ,little ,knitting ,book for a ,little ,girl ,a ,little ,nursing ,book for a ,little ,girl ,a ,little ,gift-,making ,book for a ,little ,girl ,a ,little ,party ,book for a ,little ,girl1 ,etc4 ,,the ,,page ,,company #ec ,,beacon ,,street ,,boston1 ,,mass4 ,illustration ,a ,,little ,,preserving ,,book ,,for ,a ,,little ,,girl ,,by ,,amy ,l4 ,,waterman ,author of ,a ,,little ,,candy ,,book ,,for ,a ,,little ,,girl1 ,etc4 ,with a frontispiece in full color by ,,harriet ,o',,brien ,illustration3 ,,spe ,,labor ,,levis ,,boston ,illustration ,,the ,,page ,,company ,illustration ,,mdccccxx ,copyright1 #aibj ,,by ,,the ,,page ,,company ,all rights reserved ,first ,impression1 ,february1 #aibj ,,the ,,colonial ,,press ,c4 ,h4 ,,simonds ,,co41 ,,boston1 ,u4 ,s4 ,a4 ,,to ,adelaide ,,the ,,little ,,daughter ,,of ,j4 ,c4 ,m4 ,,my ,,life-,,long ,,friend ,,and ,,to ,,my ,,namesake ,amy ,,contents ,,chapter ,,page ,i4 ,,marmalades #a ,,ii4 ,,jams #be ,,iii4 ,,jellies #da ,,iv4 ,,preserving ,,and ,,canning #gj ,v4 ,,conserves #ajg ,,vi4 ,,spiced ,,fruits #aad ,,vii4 ,,pickles #abg ,,viii4 ,,canning ,,the ,,government ,,way #aed ,special ,instructions for ,canning ,vegetables #aff ,special ,instructions for ,canning ,fruits #agd ,principles of ,jelly ,making #agi ,fruit ,butters #ahd ,,ix4 ,,the ,,government ,,way ,,of ,,preserving ,,eggs #ahg ,a ,,little ,,preserving ,,book ,,for ,a ,,little ,,girl ,,chapter ,i ,,marmalades ,,there were two long and very wide shelves1 besides a good-sized bench that had a shelf underneath1 in mother's preserve closet4 ,before these stood two little girls1 ,jessie ,may and ,adelaide4 ,jessie ,may was ,adelaide's most intimate friend1 who had been away the whole summer long4 ,to be sure1 they had written to one another regularly1 and in each letter that ,adelaide sent to ,jessie ,may she hinted at a wonderful secret4 ,now they were together again1 the one longing to hear and the other eager to tell the wonderful secret4 ,you see1 said ,adelaide1 pointing proudly to the bench and its shelf underneath1 this is all my work1 the other 7indicating the two long and very wide shelves7 is mother's4 ,jessie ,may gasped1 for the top of the bench and the underneath shelf had every spare inch covered with jars of jams1 jellies1 preserves1 pickles1 vegetables1 etc4 ,why1 ,adelaide6 ,you couldn't1--,i mean1 how could you8 hastily corrected ,jessie ,may1 for she wouldn't for the world have ,adelaide think she doubted her word4 ,well1 said ,adelaide1 let's go upstairs and ,i'll tell you how it all happened4 ,when the two little girls were comfortably seated on the back porch the great secret was disclosed1 and mother1 busy in the kitchen1 smiled to herself at their very evident enjoyment4 ,jessie ,may was all interest1 and you may be sure that ,adelaide did not neglect even the smallest detail4 ,she poured out her very soul4 ,in fact1 mother learned a good many things that morning about her small daughter's thoughts that she had hardly realized before1 until she overheard them being laid bare to ,jessie ,may4 ,of course1 ,adelaide always told mother everything1 but it was usually the result of her thoughts1 and not the process of thinking4 ,you see1 ,adelaide had been trained to think for herself1 so in one way it was not surprising to hear her tell ,jessie ,may that for two or three years she had been longing to help preserve4 ,she told ,jessie ,may it was the great war that made her decide she surely was old enough to begin1 because she had read of so many little girls who were helping in all sorts of ways to conserve and preserve4 ,but1 she said1 the thing that really started me was ,daddy's fondness for orange marmalade1 and his disappointment when we came to the end of mother's supply4 ,it was way back last ,march1 ,adelaide continued1 and then went on to explain how mother had said that she would make some at once1 as it was the very best month of the year to make marmalade4 ,at that season the ,valencia oranges1 ,mediterranean ,sweets1 and ,seville oranges were on the market1 all of which had the special flavor most desirable for orange marmalade4 ,so mother bought the oranges and lemons and grapefruit1 said ,adelaide1 and then she was so busy that she couldn't begin to make it at once4 ,well1 ,i thought ,daddy ought to have his marmalade1 so ,i said1 'why can't ,i make it1 mother8' ,and1 just think1 ,jessie ,may1 mother let me6 exclaimed the excited little girl4 ,jessie ,may took a deep1 deep breath1 for during ,adelaide's recital she had hardly dared breathe1 for fear of missing a single point of the story1 and leaned back in her chair with a long drawn sigh4 ,she was too full for words4 ,the best part of it is1 continued ,adelaide1 that ,i have all of the recipes right here1 ,jessie ,may4 7,adelaide then exhibited a small covered wooden box that she had been carefully guarding47 ,jessie ,may was very much interested in the little box1 and eagerly looked over the neat little cards which the box contained1 and on which the precious directions were to be found4 ,jessie ,may wanted to see the one for orange marmalade1 ,because1 as she said1 it was really the first recipe you ever tried1 ,adelaide4 ,suddenly she exclaimed1 ,my goodness6 did you only use two oranges and one lemon and a grapefruit8 ,i shouldn't think they would make very much4 ,well1 they did1 replied ,adelaide1 they made several small tumblers full1 and1 besides1 you will notice that all my recipes are for small quantities1 because mother did not want me to grow tired of my work but enjoy each new recipe as it came along1 and ,i most certainly did1 she ended4 ,then the two little girls went into the kitchen1 and ,adelaide showed ,jessie ,may the different things she used while preserving4 ,there were not very many1 and they were all easy to take care of4 ,there was the aluminum kettle1 just deep enough to hold a pint jar overflowing with water 7the pint jar was the largest sized jar which ,adelaide used7 for sterilizing2 a pair of scales2 a jelly bag attached to a wire frame 7which was very inexpensive71 and could be slipped on to a bowl or saucepan so that the juice could drip slowly2 a long wooden spoon2 a silver tablespoon for skimming2 a silver knife to insert in the jars to let the air bubbles rise to the top when filled with fruit2 two half-pint glass measuring cups2 a large aluminum funnel2 a small round wire rack to put in the bottom of the saucepan to prevent the jars from touching bottom and to allow the water to flow under as well as over the top2 a strawberry huller2 a small sharp knife2 a wire strainer2 a colander2 and a quart pitcher4 ,adelaide told ,jessie ,may that if she had forgotten anything she would be sure to find what was needed by referring to the proper card alphabetically arranged under ,utensils in the precious little box4 ,when ,adelaide commenced her lessons in preserving mother said that she would find many general rules to remember1 which1 if carefully followed1 saved time and expense1 and brought successful results4 ,adelaide had sampled mother's preserves for some few years now1 even though she was not so very old1 and she knew the difference between jams1 jellies1 preserves1 marmalades1 conserves1 etc41 as far as taste was concerned1 but the process of making was the pleasure she was eagerly anticipating4 ,she began to feel quite grown up when mother told her to write down the following3 ,the preserve closet1 where the fruit is to be stored1 should be dark1 dry and cool4 ,the jars and tumblers used should be properly sterilized4 ,then mother explained that to sterilize1 you washed your jars and tumblers perfectly clean1 placed them in a large pan 7a dishpan would do7 of clean cold water over the fire1 and let boil gently for ten minutes4 ,the jars would be less likely to crack if a wire or wooden rack was at the bottom of the pan for the jars to rest on4 ,also1 the jars must have no nicks around the top1 the covers must fit perfectly1 and they should be left in the boiled water until ready to use4 ,after filling the jar to overflowing1 insert a silver knife between the sides and fruit1 to let the air bubbles rise to the top before sealing4 ,always use new rubbers every year1 and dip them in boiling water before putting them smoothly on the jar4 ,never stand a jar where a cold draft can reach it2 let it stand over night upside down1 to be sure there is no possible chance of its leaking4 ,the fruit used should be of the best quality1 firm and not too ripe1 and preserved as soon as possible after picking1 to have the finest flavor4 ,hands1 utensils1 fruit1 etc4 should be spotlessly clean4 ,a silver knife1 fork1 and spoon 7or a wooden spoon7 were the best articles to use in preparing or stirring the fruit1 thus preventing discoloration4 ,each jar should be thoroughly wiped on the outside with a clean damp cloth and labeled before putting away4 ,marmalades1 jams1 and jellies1 were sufficiently protected if covered with a coating of melted paraffin4 ,if you wanted nice clear jelly it must never be squeezed1 but allowed to drip through a jelly bag made of a double thickness of cheesecloth1 or a jelly bag that you can buy attached to a wire frame4 ,you could tell when the jelly point had been reached if a little poured on to a cold saucer began to set1 or if the juice dropped as one mass from the side of a spoon1 or when two drops ran together and fell as one from the side of the spoon4 ,mother thought these ten rules and regulations were sufficient1 and1 of course1 ,adelaide agreed4 ,mother1 please do not tell ,daddy that ,i am going to make his marmalade for him1 said ,adelaide1 busily preparing to begin4 ,no1 dear1 ,i won't1 responded mother1 then added1 we'll keep it as a surprise4 ,orange ,marmalade ,oranges1 ,two ,lemons1 ,one ,sugar ,water ,mother told ,adelaide to wash the oranges and lemons thoroughly and to wipe them dry1 then1 using the little sharp knife1 cut the fruit into quarters1 lengthwise4 ,this made it easy to remove the seeds and cut out the thick parts of each center or core4 ,for this ,adelaide used a small1 smooth board 7in fact1 it was the cover of a five-pound butter box7 upon which to cut the fruit1 and she sliced each quarter1 peel and all1 very1 very thinly across 7not lengthwise this time71 then put them into a bowl until all were ready4 ,adelaide was surprised to find that it took quite a long while to get these few prepared1 and was glad she had not attempted too many4 ,next1 she measured the fruit1 using the glass measuring cup1 and poured the fruit into mother's four quart aluminum saucepan4 ,in a separate pan ,adelaide measured as many cups of sugar as she had had of fruit4 ,then to each cup of fruit ,adelaide added two cups of boiling water1 covered the saucepan1 and let it stand for twenty-four hours4 ,this completed her work for that day1 except for the clearing away of the things with which she had finished4 ,the next morning ,adelaide removed the cover from the saucepan containing the fruit and put the saucepan on the stove4 ,while the fruit was coming to the boiling point1 ,adelaide brought a number of tumblers from the preserve closet4 ,these she washed thoroughly and stood in a large pan in which had been placed a wire rack4 ,then1 being covered with cold water1 they were put on the stove to be sterilized1 or1 in other words1 boiled4 ,this was to kill all germs and to prevent the spoiling of the fruit when put away4 ,when the fruit began to boil1 mother told ,adelaide to look at the clock1 and then let it boil for one hour 7not too hard71 or until the peel of the oranges and lemons was very tender4 ,in the meantime1 the sugar had been placed at the back of the range to heat through1 and as soon as the fruit had boiled sufficiently1 the sugar was added gradually4 ,the marmalade was then allowed to boil until a little dropped on a cold saucer would begin to jell4 ,after the sugar was added1 ,adelaide stirred the mixture every few minutes with a long-handled wooden spoon4 ,you could not always tell just how long it would take for the marmalade to jell1 as oranges and lemons differ so1 but mother said it was safer to allow an hour1 and if it was cooked in less time you felt that so much time had been gained4 ,as soon as the marmalade was done1 the saucepan was lifted to the back of the range4 ,adelaide then took a long-handled spoon and lifted the tumblers out of the boiling water on to a tray1 and filled them at once with the marmalade4 ,mother happened to have a small glass cup1 not a regular measuring cup but smaller1 which proved the very thing with which to dip out the marmalade4 ,as ,adelaide1 her cheeks flushed and eyes shining1 stood filling the tumblers with the golden marmalade1 mother said1 ,well1 dear1 was it worth the work 7for it is a great deal of work1 you see7 and effort8 ,oh mother1 ,i'm so proud and happy now1 that ,i've almost forgotten how hot and tired ,i felt while stirring the marmalade and waiting for it to jell1 answered ,adelaide4 ,now that the marmalade was finished1 it seemed easy work to clear the things away4 ,mother helped her stand the marmalade in the sun while it set1 and then ,adelaide ran away to play4 ,later1 when it was cool1 she took a clean cloth1 dipped it in hot water1 and wiped off the drops of jelly from the tops of the tumblers and outsides1 then melted some paraffin and poured it over the top4 ,by moving the tumblers gently from side to side the paraffin formed on the sides and excluded the air4 ,last of all1 she put on the little labels and carried all but one tumbler to the bench in the preserve closet1 which mother had told her might be for her special use4 ,the next morning at breakfast ,daddy was very much delighted to find a jar of marmalade before his plate1 and he proceeded to help himself generously when the hot buttered toast was passed4 ,he was so intent in his enjoyment of this that ,adelaide and mother could smile at one another without being observed4 ,when he had quite satisfied his appetite he announced3 ,well1 mother1 there is no question about it1 you certainly do know how to make marmalade4 ,i've never tasted better2 ,i only hope ,adelaide can make it as well when she grows up4 ,at that mother and ,adelaide burst out laughing1 while ,daddy looked surprised and questioned1 ,what's the joke8 ,there's nothing funny about that statement that ,i can see4 ,oh1 no1 ,daddy1 only1 you see1 ,i happened to make that marmalade myself and before ,i grew up1 replied ,adelaide4 ,can't you just imagine how surprised and delighted ,daddy was8 ,mother said that many people liked the addition of grapefruit in their marmalade1 so she let ,adelaide try ,orange and ,grapefruit ,marmalade ,oranges1 ,two ,lemons1 ,one ,grapefruit1 ,one ,sugar ,water ,this was prepared in exactly the same manner as the previous recipe1 except that ,adelaide grated the rind of the grapefruit instead of cutting it into thin slices4 ,the oranges1 lemon1 and grapefruit were all washed thoroughly and wiped4 ,adelaide cut the oranges and lemon lengthwise into quarters1 removing the seeds and thick skin at the centers4 ,each quarter was then sliced as thinly as possible with a sharp little knife1 and put into a bowl until all were ready to be measured4 ,the rind of the grapefruit was grated and added to the sliced oranges and lemon1 then1 after cutting the grapefruit in halves1 ,adelaide removed the seeds and used only the juice and fruit pulp1 which she separated from the little pockets with a very sharp knife4 ,after measuring the prepared fruit with the glass measuring cup and putting it into the saucepan1 ,adelaide added two cups of boiling water to each cup of fruit1 then covered it and let it stand for twenty-four hours4 ,in another pan ,adelaide measured as many cups of sugar as there were cups of fruit1--she remembered the number of cups of fruit she had before adding the water--so that all would be ready for the next day4 ,the following morning ,adelaide put the saucepan containing the fruit on the stove to boil1 removing the cover first4 ,when the mixture came to the boiling point1 she began to time it and let it continue boiling gently for an hour4 ,this gave her time to wash the jelly tumblers1 after which she sterilized the same by placing them on a rack in a pan of cold water deep enough to cover them1 then putting them on the stove and bringing the water to the boiling point4 ,the pan of sugar was placed on the back of the range to heat through1 and when the fruit had boiled an hour the sugar was added4 ,after adding the sugar ,adelaide stirred the marmalade frequently1 and as soon as it had boiled another half-hour she began testing to see if it would jell4 ,this she did by dropping a little from the spoon into a cold saucer4 ,if it began to thicken and set1 it was ready to remove from the fire and pour into the sterilized tumblers4 ,these were placed on a tray in the sun to set1 and when cool1 the tops and outsides were wiped with a clean cloth dipped in hot water to remove any marmalade that might have been spilled in the process of filling4 ,then1 melting some paraffin1 ,adelaide poured it over the top of the marmalade1 and gently moving the tumbler from side to side she completely covered it with paraffin which kept out all air4 ,next came the labels1 and then the tumblers were ready to be stored in the preserve closet4 ,orange and ,rhubarb ,marmalade ,oranges1 ,two ,rhubarb1 #a-a_/d lbs4 ,sugar ,water ,adelaide found this marmalade much more simple to make4 ,the oranges and sticks of rhubarb were thoroughly washed1 the oranges then cut into quarters lengthwise1 and all seeds and tough centers removed4 ,after this1 they were put through the meat chopper and the rhubarb was skinned and cut into one-half inch pieces4 ,putting these together1 ,adelaide measured them to see how many cups of fruit she had and emptied each cup in the saucepan4 ,to each cup of fruit she added one-fourth cup of cold water1 then placed them on the stove in the saucepan to boil4 ,when the boiling point was reached1 ,adelaide noted the time and let them boil slowly for one half-hour4 ,removing the saucepan from the fire1 ,adelaide again measured the contents and to each cup she added three-fourths of a cup of sugar4 ,these were all put back in the saucepan and boiled slowly until thick1 then poured at once into the sterilized tumblers1 which ,adelaide had previously made ready4 ,when cool1 there followed the usual wiping with a clean cloth dipped in hot water1 to remove any spillings while filling1 and the paraffin was melted and poured over the top4 ,adelaide never forgot to shake each tumbler gently while the paraffin was still soft1 as it sealed the marmalade much more securely from all air4 ,next came the labels and the removal of tumblers to preserve closet4 ,peach ,marmalade ,peaches1 #a dozen ,sugar ,what little girl does not love peaches8 ,adelaide was no exception1 and this marmalade was very simply made4 ,first1 mother told ,adelaide to put the peaches in a pan and completely cover them with boiling water and let them stand for a minute or two1 or until the skins would slip off easily4 ,pouring off the water1 she then proceeded to remove the skins with a small silver fruit knife 7a steel knife would discolor the fruit71 and to take out the stones4 ,next1 ,adelaide weighed the saucepan 7in which the peaches were to be cooked7 while it was empty1 and then cut the peaches into thin slices and placed them in the saucepan4 ,again the saucepan was weighed1 this time containing the peaches4 ,the differences between the weight of the empty saucepan and the same saucepan containing the peaches showed ,adelaide just how much the peaches weighed1 and to these she added half their weight in sugar4 ,mixing the fruit and sugar well together1 she put the saucepan away in a cool place until the next day4 ,picking out four of the best peach stones1 she cracked them and removed the kernels4 ,these she scalded in boiling water and removed the brown skins1 after which they were shredded into small pieces and added to the sliced peaches4 ,the next morning ,adelaide put the saucepan containing the peaches on the stove to heat and let them cook very slowly until thick and smooth1 not forgetting to stir frequently with the wooden spoon4 ,in the meantime1 her tumblers had been sterilized1 and1 as soon as the marmalade was done1 they were removed from the boiling water and at once filled4 ,when they were cool ,adelaide wiped them carefully1 poured melted paraffin over the top 7shaking the tumbler gently from side to side71 labelled them1 and carried them away to the preserve closet4 ,another way to make ,peach ,marmalade was as follows3 ,peach ,marmalade ,no4 #b ,peaches1 #a lb4 ,sugar1 #a lb4 ,lemon 7juice71 ,one ,water1 #a cup ,adelaide scalded the peaches with boiling water1 then removed the skins4 ,then she cut the peaches into small pieces1 put them in the saucepan with the water1 and boiled slowly until the fruit was thoroughly soft4 ,adelaide stirred the fruit frequently with the wooden spoon4 ,next she rubbed the cooked fruit through a strainer1 returned the peaches to the saucepan1 added the sugar and lemon juice1 and let the mixture cook slowly another half hour1 stirring it occasionally4 ,when the marmalade was finished she poured it at once into the sterilized tumblers that were ready waiting4 ,as soon as they were cool she wiped the tumblers clean1 poured the melted paraffin over the marmalade1 labelled them1 and stored them away in the preserve closet4 ,mother told ,adelaide that she could also make marmalade of apricots1 quinces1 plums1 and even prunes1 in exactly the same manner4 ,so ,adelaide tried each one in its season4 ,apricot ,marmalade ,apricots1 #a lb4 ,sugar1 #a lb4 ,lemon 7juice71 ,one ,water1 #a cup ,from the apricots ,adelaide did not remove the skins1 she simply cut them in halves and took out the stones1 put them in the saucepan1 added the water1 and boiled slowly until the fruit was very soft1 stirring frequently with the wooden spoon4 ,when sufficiently cooked she rubbed the fruit through a wooden strainer1 put it back in the saucepan1 added the sugar and lemon juice1 and let it cook slowly for about half an hour4 ,adelaide stirred occasionally to be sure that the marmalade did not burn1 and poured it at once into sterilized tumblers when it was finished4 ,the tops and outsides she wiped clean when they were cool1 and then poured melted paraffin over the top of the marmalade1 and gently shook the paraffin from side to side to make them air tight4 ,the labels were then pasted on and the tumblers stored away in the preserve closet4 ,quince ,marmalade ,quinces1 #a lb4 ,sugar1 #a lb4 ,lemon 7juice71 ,one ,water1 #a cup ,mother told ,adelaide to wash the quinces thoroughly1 wipe1 remove blossom ends1 cut in quarters and remove seeds1 then cut in small pieces2 to put into saucepan1 add water1 and let cook slowly until very tender1 stirring with the wooden spoon frequently2 to then rub fruit through a strainer1 return to saucepan1 add sugar and lemon juice1 and cook slowly one half-hour4 ,this she did1 and when the quinces were properly cooked1 ,adelaide poured them at once into the sterilized tumblers she had ready waiting1 and put them on a tray to cool4 ,then mother told her to wipe the tops and outsides clean1 cover with melted paraffin 7shaking gently from side to side71 label1 and store away in the preserve closet4 ,plum ,marmalade ,plums1 #a lb4 ,sugar1 #a lb4 ,lemon 7juice71 ,one ,water1 #a cup ,adelaide first wiped the plums and removed the stones1 then put the fruit into a saucepan1 added the water and cooked until very soft1 stirring every little while with the wooden spoon4 ,next she rubbed the fruit through a strainer1 returned it to saucepan1 added the sugar and lemon juice1 and cooked slowly one half-hour4 ,the sterilized tumblers were waiting1 and into these ,adelaide poured the marmalade4 ,when the jars were cool she wiped the tumblers clean1 poured over melted paraffin1 shook gently from side to side to make them air tight1 added the labels1 then stored them away in the preserve closet4 ,when ,adelaide came to the prunes mother wondered what would happen1 for ,adelaide did not like prunes4 ,it had been a tender subject between them for some time4 ,however1 the results were better than mother had expected1 for ,adelaide remarked3 ,well1 mother1 ,i may as well try it1 because even if ,i don't like prunes1 you do1 so ,i'll make this marmalade especially for you4 ,prune ,marmalade ,prunes1 #a lb4 ,sugar1 #a lb4 ,lemon 7juice71 ,one ,water1 #a cup ,the prunes1 mother said1 would have to be thoroughly washed in several waters1 then soaked over night in the cup of water4 ,this ,adelaide did1 and the next morning put them on the stove in her little saucepan to boil until thoroughly cooked4 ,with two silver forks ,adelaide then removed the stones and rubbed the fruit through a strainer2 returning the fruit to the saucepan1 she added the sugar and lemon juice1 cooked it slowly one half-hour1 poured into sterilized tumblers1 and let cool4 ,when cold1 ,adelaide wiped each tumbler1 poured melted paraffin over the top of marmalade1 shook gently from side to side to exclude all air1 pasted on the labels1 and stored away in the preserve closet4 ,apple marmalade came next1 and mother thought that that was sufficient for the present4 ,apple ,marmalade ,apples1 #a doz4 ,sugar ,water ,these were nice tart apples of fine flavor4 ,adelaide washed them well1 cut into quarters 7removing stem and blossoms only71 put in saucepan1 and added enough water to almost1 though not quite1 cover the apples4 ,these she cooked slowly until very soft1 then pressed them through a strainer4 ,she next measured the fruit1 returned it to the saucepan1 and to each cup of fruit added three-fourths of a cup of sugar4 ,returning the saucepan to the fire1 ,adelaide let it boil gently for three-quarters of an hour1 stirring every little while4 ,the sterilized tumblers were ready1 and into these ,adelaide poured the marmalade2 when cool she wiped the tops and outsides clean1 poured melted paraffin over the marmalade1 shook the tumblers from side to side gently to exclude all air1 pasted on the labels1 and stored away in the preserve closet4 ,,chapter ,,ii ,,jams ,,of course ,adelaide did not make her jams1 jellies1 etc41 in the order given1 but according to the season1 and she welcomed each fruit in its turn4 ,adelaide was especially fond of jams2 they did make the most delicious sandwiches when she came home hungry from school or went on a picnic1 but the climax of enjoyment was reached when mother made rolly-polly jam puddings in the winter4 ,strawberries were usually first on the market1 and so ,strawberry ,jam was the first attempt in the jam making line4 ,strawberry ,jam ,strawberries1 #a quart ,sugar ,mother told ,adelaide to empty the strawberries into the colander and place in a pan of cold water1 then to dip the colander up and down so as to thoroughly cleanse the berries2 next to change the water two or three times until it was clear1 then lift out the colander and drain4 ,mother also said that you should never wash berries after they were hulled1 because if you did you lost part of the juice4 ,after ,adelaide felt sure they were clean1 and after mother had carefully inspected them1 she commenced to hull the berries1 using the strawberry huller1 then she weighed the berries and measured out three-fourths their weight in sugar4 ,with a wooden potato masher ,adelaide mashed the berries in the saucepan and poured over the sugar2 this mixture she let stand a few minutes before putting the saucepan on the stove and letting it come slowly to the boiling point4 ,when the fruit had cooked slowly for forty-five minutes1 ,adelaide stirring frequently1 meanwhile1 with the wooden spoon1 it was ready for her to pour into sterilized tumblers1 which she had previously prepared4 ,the tops and outsides of the tumblers she wiped with a clean cloth as soon as the jam had cooled1 then poured melted paraffin over the jam1 and shook gently from side to side to make it air tight4 ,adelaide was always glad when it came time to paste on the neat little labels and put the tumblers away in the preserve closet2 she was very much surprised1 too1 to see how quickly her bench was becoming filled4 ,in the beginning1 mother had told her that sometimes it would seem as though she spent all of her time preserving1 for the fruits and vegetables followed fast upon one another1 but ,adelaide replied she was sure she would not mind1 she was so eager to learn4 ,raspberry ,jam ,raspberries1 #a quart ,sugar ,adelaide picked over the raspberries before washing them1 and mother told her to keep a sharp look-out for little worms that sometimes curled themselves up in the center1 and you may be sure ,adelaide's keen eyes never missed one if there were any4 ,next she put them in the colander1 and then dipped the colander up and down in a pan of clear cold water several times4 ,when all possible dirt had been washed away1 ,adelaide stood the colander to drain1 after which she poured the berries into the saucepan and weighed them4 ,adelaide found it a great convenience to know the weight of each saucepan she used1 and she kept a little card showing just how much each one weighed1 then when they were weighed with the fruit1 all she needed to do was to subtract the weight from the total of the saucepan to find out how much the fruit weighed4 ,to each pound of raspberries ,adelaide measured three-fourths of a pound of sugar1 then she mashed the berries1 added the sugar1 and let the mixture stand a short time before putting it on the stove to cook4 ,when the fruit had become heated to the boiling point1 ,adelaide let it cook slowly for forty-five minutes1 not forgetting to stir with the wooden spoon to keep from burning2 meanwhile1 she had sterilized the tumblers and they were ready when the jam had finished cooking4 ,adelaide poured the jam into the tumblers at once1 and as soon as it had cooled she wiped the tops and outsides carefully1 poured melted paraffin over the jam1 shook it gently from side to side to make it secure from the air1 pasted on the labels1 and stored them away in the preserve closet4 ,raspberry and ,red ,currant ,jam ,raspberries1 #a quart ,red ,currants1 #a pint ,sugar ,first1 ,adelaide picked over the raspberries very carefully and placed them in the colander1 then she removed the stems from the currants and added them to the raspberries4 ,these she then dipped in clear cold water several times and set aside to drain4 ,next she weighed the fruit1 and to each pound she added a pound of sugar4 ,she mashed the fruit well with the wooden masher in the saucepan and poured over the sugar4 ,after a few minutes the juice began to run and she put the saucepan on the stove1 letting the jam heat slowly through4 ,when it boiled1 ,adelaide stirred it frequently and let it cook forty-five minutes4 ,it was then ready to pour into the sterilized tumblers4 ,when cold1 she wiped the top and outside of each tumbler1 poured melted paraffin over the jam1 shook it gently from side to side1 thus excluding all air1 pasted on the labels and put away in the preserve closet4 ,this combination of raspberries and red currants was a great favorite with everybody4 ,red ,currant ,jam ,red ,currants1 #a quart ,sugar ,the red currants ,adelaide removed from their stems and put in the colander to be thoroughly washed4 ,this was done by dipping the colander up and down in a pan of clear cold water4 ,if they were very dusty1 she changed the water several times4 ,after draining the currants sufficiently1 she weighed them and put them into the saucepan4 ,to each pound of fruit ,adelaide added one pound of sugar4 ,with the wooden masher she mashed the currants and stirred them well with the sugar4 ,putting the saucepan on the stove1 she let the fruit come slowly to the boiling point1 stirring with the wooden spoon frequently to prevent it from burning4 ,it boiled gently for forty-five minutes1 then ,adelaide poured it into sterilized tumblers at once and stood them away to cool4 ,when they were cold she wiped the top and outside of each tumbler1 poured melted paraffin over the jam1 shaking it gently from side to side to keep out any air1 pasted on the labels and stored away in the preserve closet4 ,black ,currant ,jam ,black ,currants1 #a quart ,sugar ,adelaide found that when she used red currants1 the picking off of the stems consumed a lot of time1 so she was glad to find the black currants come already stemmed4 ,putting the black currants in the colander1 she proceeded to wash them thoroughly by dipping the colander up and down in a pan of clear cold water several times4 ,if they were very dusty she changed the water two or three times until it was clear4 ,after weighing the currants she poured them into a saucepan1 mashed them with the wooden masher1 added an equal weight of sugar1 mixed well with the wooden spoon1 let stand until the juice ran1 then put the saucepan on the stove and let the mixture come slowly to the boiling point1 stirring occasionally4 ,while this was boiling gently for forty-five minutes1 ,adelaide sterilized the tumblers1 not forgetting1 however1 to stir the jam frequently4 ,when it was cooked she poured the jam at once into the tumblers and let it cool2 as soon as it was cold1 ,adelaide wiped each tumbler thoroughly1 inside the top and on the outside1 poured melted paraffin over the jam1 which she shook gently from side to side to keep out all air1 then pasted on the labels and stored away in the preserve closet4 ,blackberry ,jam ,blackberries1 #b quarts ,sugar ,mother explained to ,adelaide that the flavor of the blackberry was delicious1 but you did not enjoy it so much if the seeds were allowed to remain1 so that jam was prepared a little differently4 ,after picking the blackberries over carefully1 ,adelaide put them in the colander1 then dipped it up and down in a pan of cold water and set aside to drain4 ,afterwards1 she put the fruit in the saucepan and with the wooden masher mashed it well4 ,then she stood the saucepan over the fire and let the fruit come gradually to the boiling point4 ,while she let the fruit boil gently for twenty minutes1 ,adelaide stirred frequently1 using the long wooden spoon4 ,moving the saucepan from the fire1 ,adelaide then rubbed the fruit through a fine sieve 7mother said if the sieve let the seeds pass through to use a cheesecloth bag7 and measured4 ,to each cup of juice1 which she returned to the saucepan1 she added three-fourths of a cup of sugar1 and putting the jam back over the fire1 let it heat slowly1 stirring often4 ,this took three-quarters of an hour of gentle boiling before it was done4 ,adelaide poured at once into the sterilized tumblers1 which were waiting to be filled1 and set aside to cool4 ,when cold1 she wiped the tops and outsides carefully with a damp cloth1 poured melted paraffin over the jam1 shaking it gently from side to side1 thus keeping out all air1 pasted on the labels1 and stored the jars away in the preserve closet4 ,gooseberry ,jam ,gooseberries1 #a quart ,sugar ,the jams with a nice tart flavor1 ,adelaide said1 are the ones ,daddy likes best4 ,he was especially fond of gooseberry jam and for that reason ,adelaide decided to surprise him4 ,the gooseberries ,adelaide put in the colander and dipped up and down in a pan of clear cold water until thoroughly clean1 then she drained them4 ,with the strawberry huller she pulled off the tops1 though she could have used the little sharp knife2 next she weighed the gooseberries and put them in the saucepan to be mashed with the wooden masher4 ,to each pound of fruit she added a pound of sugar1 placed the saucepan over the fire and let the fruit come slowly to the boiling point4 ,this needed to be stirred with the wooden spoon occasionally1 but after it had reached the boiling point ,adelaide stirred it very frequently to prevent burning4 ,it took three-quarters of an hour to cook1 and then ,adelaide filled the sterilized tumblers with the jam and set it aside to cool4 ,when the jam was cold she wiped each tumbler around the top and on the outside with a clean damp cloth1 poured melted paraffin over the jam1 pasted on the labels and stored away in the preserve closet4 ,of course ,daddy was very much pleased with this jam4 ,large ,blue ,plum ,jam ,plums1 #a doz4 ,sugar ,the large blue plums1 ,adelaide's mother said1 made delicious jam4 ,adelaide washed and wiped each plum carefully1 then slit each one with a silver knife and took out the stone4 ,after weighing them and putting the plums in the saucepan she added three-fourths of a pound of sugar to each pound of fruit1 letting them stand until the juice ran4 ,placing the saucepan over the fire1 she stirred the fruit occasionally until it reached the boiling point1 after which she let it boil slowly1 for forty-five minutes1 and continued to stir very frequently to prevent the jam from burning or sticking to the bottom4 ,in the meantime1 ,adelaide had the tumblers sterilized and waiting1 and as soon as the jam had finished cooking she poured it at once into the tumblers4 ,when the jam was cold she wiped the top and outside of each tumbler with a clean damp cloth and poured melted paraffin over the jam1 shaking it gently from side to side to exclude all air4 ,next came the labels1 and then the tumblers of jam were stored away in the preserve closet4 ,green-,gage ,plum ,jam ,plums1 #a dozen ,sugar ,the green-gage plums1 ,adelaide found1 came later in the season1 but they were worth waiting for4 ,these she cut open with a silver knife1 after having washed and wiped them carefully1 and removed the stones4 ,weighing the plums1 she put them in the saucepan1 and to each pound of fruit she added three-quarters of a pound of sugar4 ,when the juice began to run she placed the saucepan over the fire1 and let the jam come slowly to the boiling point1 stirring it every little while2 continuing to cook the jam for forty-five minutes1 ,adelaide stirred frequently to prevent its sticking to the bottom and becoming burned4 ,as soon as the jam had cooked sufficiently she poured it into the sterilized tumblers which were ready1 and when the jam was cold1 ,adelaide wiped the tops and outsides of the tumblers with a clean damp cloth1 poured melted paraffin over the top1 and shook gently from side to side to exclude all air4 ,the labels were next pasted on1 and the jam was then stored away in the preserve closet4 ,damson ,plum ,jam ,damson ,plums1 #a quart ,sugar ,water1 #b tablespoons ,compared to the large blue plums and the green-gage plums ,adelaide found the damson plums quite small1 and mother told her they would have to be cooked first before she could remove the stones easily4 ,so ,adelaide washed the ,damson plums carefully1 and with a silver knife slit each one before putting them into the saucepan4 ,this was to let the juice run4 ,but1 first1 ,adelaide measured two tablespoons of cold water into the saucepan1 then poured in the plums4 ,of course she had weighed the plums as usual1 and also an equal amount of sugar1 but the sugar she placed in a bowl and placed on one side until ready to use4 ,the saucepan was then placed over the fire and the plums were cooked slowly until tender1 when they were removed1 and with two silver forks ,adelaide easily picked out the stones4 ,adding the sugar1 she returned the saucepan to the fire1 and while it was coming to the boiling point she stirred constantly with a wooden spoon1 so that the sugar would not stick to the bottom and burn4 ,still continuing to stir1 she let the jam cook slowly for forty-five minutes4 ,the tumblers had been sterilized and the jam was poured into them at once4 ,after the jam was cold ,adelaide wiped the top and outside of each tumbler with a clean damp cloth1 then poured melted paraffin over the top1 and shook gently from side to side to exclude the air1 pasted on the labels and stored the jars away in the preserve closet4 ,there were many other kinds of plums1 but these were the ones that had the best flavors1 mother said1 and quite enough for ,adelaide to experiment with for the present4 ,barberry ,jam ,barberries1 #a quart ,sugar ,water1 #a_/b cup ,barberries make a very tasty jam4 ,adelaide put them in the colander1 which she dipped up and down in a pan of clean cold water until free from all dust1 then carefully picked them over4 ,into the saucepan she poured one-half a cup of cold water1 then added the barberries4 ,placing the saucepan over the fire1 she let the barberries become just warm1 then ,adelaide pressed the fruit through a wire strainer and measured4 ,to each cup of fruit she added a cup of sugar1 which she returned to the saucepan1 placed over the fire1 let it heat gradually to the boiling point1 then cooked twenty minutes1 stirring constantly with the wooden spoon4 ,the sterilized tumblers were waiting1 and into these ,adelaide poured the jam4 ,when the jam was cold she wiped the tops and outsides with a clean damp cloth1 poured melted paraffin over the jam1 shaking it gently from side to side to exclude all air1 then pasted on the labels and stored jam away in the preserve closet4 ,rhubarb and ,fig ,jam ,rhubarb1 #b-a_/b lbs4 ,figs1 #a_/b lb4 ,sugar ,an ,english friend gave this recipe to ,adelaide1 and it proved to be very tasty4 ,the friend said to choose the pretty pink rhubarb1 then wash and wipe it thoroughly1 and cut with a sharp knife into one-inch pieces4 ,the figs were looked over carefully and ,adelaide cut out the hard little part near the stem1 then she put them through the meat chopper and added them to the rhubarb4 ,when she had weighed the prepared fruit and put it into the saucepan she poured over it three-fourths its weight of sugar1 and let the mixture stand until the juice ran4 ,placing the saucepan over the fire1 she let the fruit come slowly to the boiling point1 stirring with a wooden spoon occasionally4 ,after it had boiled ,adelaide stirred it frequently and cooked gently three-quarters of an hour4 ,it was then ready to pour into the sterilized tumblers1 which ,adelaide never failed to have on hand1 and stood away to cool4 ,when it was cool she wiped the top and outside of each tumbler with a clean damp cloth1 poured melted paraffin over the jam1 shaking it gently from side to side to exclude all air1 then pasted on the labels and stored the jam away in the preserve closet4 ,,chapter ,,iii ,,jellies ,,when mother gave ,adelaide her first lesson in jelly making1 ,adelaide had visions4 ,jelly rolls1 thin bread and butter sandwiches with jelly in between1 soft boiled custards served in individual glasses with a spoonful of jelly on top1 and many many other delicious dainties it would take too long to tell about passed before her active little mind4 ,for some years now1 ,adelaide's mother had been using a small thin glass for her red currant jelly1 and any other jelly of which she was especially choice4 ,a glass measuring cup full of jelly was sufficient to fill three of these dainty glasses1 and the beauty of these lay in the fact that you could put them on the table as they were4 ,one little glass was sufficient to serve as a relish with cold meat or chicken for a family of four4 ,mother thought that as ,adelaide's quantities were all small she would let her use these small glasses exclusively for her jellies4 ,adelaide was delighted1 and often held the little glasses up to the sunlight to see how clear and attractive the jelly was4 ,red ,currant ,jelly ,red ,currants1 #a quart ,sugar ,water1 #b tablespoons ,the large cherry currants were the ones mother bought1 and she told ,adelaide that they made the most delicious jelly4 ,adelaide emptied the currants into the colander1 which she dipped up and down in a pan of clear cold water until the currants were thoroughly cleansed1 then she drained them4 ,picking them over but not removing the stems1 ,adelaide poured a few at a time into the saucepan 7which contained two tablespoons of cold water71 and mashed them with the wooden potato masher2 this she continued to do until all the currants were used4 ,placing the saucepan over the fire1 she let the currants cook slowly until they looked white1 stirring occasionally with the wooden spoon to prevent burning4 ,the little jelly bag attached to the wire frame fitted nicely over another large saucepan1 and into this bag ,adelaide poured the currants1 letting them stand until all the juice had dripped4 ,now she measured the juice and returned it to the original saucepan1 which had been washed clean4 ,again she placed the saucepan over the fire and brought the juice to the boiling point2 then she let it continue to boil rapidly for twenty minutes 7mother said it was not necessary to stir this74 ,when ,adelaide measured the juice she also measured to each cupful a cup of sugar4 ,this she placed in an earthenware dish at the back of the range1 or in the oven with the door open1 to let it heat through gradually but not to brown4 ,as soon as the juice had boiled sufficiently she added the heated sugar gradually and stirred with the wooden spoon until it was all dissolved2 when it again came to the boiling point it jellied in about three minutes4 ,adelaide worked very quickly now2 she removed the saucepan from the fire1 skimmed the jelly1 poured it into a pitcher1 and from there into the little sterilized glasses4 ,these she placed in the sun and let them stand until the next day2 they were then wiped around the tops and outsides carefully with a clean damp cloth1 the jelly was covered with melted paraffin1 the glass being shaken gently from side to side to exclude all air4 ,next came the labels1 and then the jelly was stored away in the preserve closet4 ,it was a beautiful color1 and it made ,adelaide's mouth water just to look at it4 ,red ,currant and ,white ,currant ,jelly ,red ,currants1 #a pint ,white ,currants1 #a pint ,sugar ,water1 #b tablespoons ,the red and white currants ,adelaide found made the jelly a beautiful color and more delicate in flavor4 ,these she washed carefully in the colander by dipping it up and down in a pan of clear cold water1 then she picked them over without removing the stems4 ,into the saucepan she measured two tablespoons of water1 added the currants a few at a time1 and mashed them with the wooden potato masher until all were used4 ,next the saucepan was placed over the fire and the currants boiled until the red currants looked white4 ,adelaide did not forget to stir with the wooden spoon to prevent the currants from burning4 ,the jelly bag was ready and into this ,adelaide poured the currants4 ,she let the juice drip overnight1 and the next morning measured it into the saucepan4 ,to each cup of juice she measured a cup of sugar1 which she placed in an earthenware dish on the back of the range to heat through1 but not to brown4 ,the juice ,adelaide boiled for twenty minutes rapidly1 then she added the sugar very gradually and stirred until it was dissolved4 ,when it came to the boiling point it jellied very quickly1 and ,adelaide skimmed it1 poured it into a pitcher1 then into the small glasses at once1 which were already sterilized4 ,standing them in a sunny window she let them remain until the next day4 ,with a clean damp cloth she wiped the top and outside of each glass carefully1 poured melted paraffin over the jelly1 shook each glass gently from side to side to exclude the air1 pasted on the labels and1 as usual1 stored the jelly away in the preserve closet4 ,red ,currant and ,raspberry ,jelly ,red ,currants1 #a pint ,raspberries1 #a pint ,sugar ,water1 #b tablespoons ,of all the jellies this was mother's favorite4 ,adelaide picked over the raspberries 7looking in each centre to be sure there were no little worms71 poured them into the colander1 dipped them up and down in a pan of clear cold water to cleanse thoroughly1 and after draining emptied them into the saucepan with two tablespoons of cold water4 ,the currants were washed in the same manner as the raspberries1 and ,adelaide picked them over but did not remove the stems4 ,these were added to the raspberries1 and she mashed them all with the wooden potato masher4 ,setting the saucepan over the fire1 she stirred well with the wooden spoon1 and1 when the fruit boiled1 ,adelaide let it cook until the currants looked white4 ,the jelly bag was ready1 and ,adelaide poured in the fruit and the juice dripped over night4 ,when she measured the juice into the saucepan she also measured an equal amount of sugar into an earthenware dish4 ,this ,adelaide stood on the back of the range to heat through but not brown4 ,while the juice came to the boiling point ,adelaide attended to the sterilizing of the little glasses4 ,as soon as the juice had boiled rapidly for twenty minutes ,adelaide added the sugar gradually1 stirring constantly until the sugar was dissolved4 ,it very quickly boiled again and in a few minutes reached the jelly point4 ,adelaide skimmed it carefully and poured it into a pitcher4 ,it was then easy to pour the jelly into the small glasses and stand it in the sun to set4 ,the next morning ,adelaide wiped each glass carefully with a damp cloth around the top and outside1 then she poured melted paraffin over the jelly1 shaking it gently from side to side to exclude all air4 ,next the labels were pasted on1 and then the jelly was stored away in the preserve closet4 ,blackberry ,jelly ,blackberries1 #a quart ,sugar ,water1 #b tablespoons ,adelaide picked the blackberries very carefully into the colander4 ,this she dipped up and down in a pan of clear cold water several times to thoroughly cleanse the berries4 ,when they were well drained she poured them into the saucepan with two tablespoons of cold water1 and mashed the berries with the wooden potato masher4 ,placing the saucepan over the fire1 she let the blackberries heat through slowly until they were soft1 then she poured them into the jelly bag and the juice dripped all night4 ,the next morning she measured the juice1 and to each cup she allowed three-fourths of a cup of sugar4 ,the juice she put over the fire to boil rapidly for twenty minutes1 and stood the sugar in an earthenware dish at the back of the range to heat through1 but not brown4 ,after the juice had boiled sufficiently ,adelaide added the sugar gradually and stirred with a wooden spoon until it was all dissolved1 then she let it boil until it reached the jelly point4 ,skimming it carefully1 she then poured the jelly into the pitcher1 and from there into the small sterilized glasses1 which she stood in a sunny window to set4 ,when cold1 ,adelaide wiped each glass carefully around the top and outside1 and poured melted paraffin over the top of the jelly1 shaking it gently from side to side to exclude all air2 then she pasted on the labels and stored away in the preserve closet4 ,spiced ,blackberry ,jelly ,blackberries1 #a quart ,sugar ,water1 #b tablespoons cinnamon ,spices 7ground71 mace cloves ,the blackberries ,adelaide picked over carefully and put in the colander to wash thoroughly by dipping them up and down several times in a pan of cold water4 ,after they were well drained she poured them into a saucepan with two tablespoons of cold water1 and mashed them with the wooden potato masher4 ,placing the saucepan over the fire1 she let the blackberries simmer until they were soft1 then poured them into the jelly bag to drip4 ,to each cup of juice she measured a cup of sugar which she stood on the back of the range in an earthenware dish to heat through1 but not brown1 also one-fourth of an ounce of ground cinnamon1 one-eighth of an ounce of ground mace1 and one-fourth of a teaspoonful of ground cloves1 which she tied up in a piece of thin muslin4 ,the juice and spices were then boiled together rapidly for twenty minutes1 after which time ,adelaide took out the bag of spices and added the sugar gradually1 stirring constantly with a wooden spoon until the sugar was dissolved4 ,when the jelly point was reached she skimmed it at once and poured the jelly into a pitcher4 ,it was then easy for her to fill the sterilized glasses and let the jelly stand until cold4 ,next1 ,adelaide wiped each glass with a damp cloth around the top and outside1 poured melted paraffin over the jelly1 shook it gently from side to side to exclude all air1 pasted on the labels and stored away the jelly in the preserve closet4 ,mother said that this was better than any medicine4 ,black ,currant ,jelly ,black ,currants1 #a quart ,sugar ,water1 #b tablespoons ,black currant jelly1 mother told ,adelaide1 was what her mother gave her when she was a little girl if ever she complained of a sore throat4 ,after ,adelaide had tasted it she said1 ,mother1 ,i should think you would have felt almost glad to have a sore throat1 it is so good4 ,the black currants ,adelaide picked over and washed thoroughly in the usual way by pouring them into the colander1 then dipping it up and down several times in a pan of clear cold water4 ,after draining them well1 she emptied them into the saucepan1 added two tablespoons of cold water1 mashed well with the wooden potato masher1 and placed the mixture over the fire to simmer until soft4 ,into the jelly bag they went next1 and ,adelaide let the juice drip all night4 ,next morning she measured the juice and an equal amount of sugar1 which she placed in an earthenware dish at the back of the range1 to heat through but not brown4 ,the juice she brought to the boiling point and it continued to boil rapidly for twenty minutes4 ,adding the sugar gradually1 she stirred with the wooden spoon until it was all dissolved and cooked to the jelly point4 ,after skimming the jelly ,adelaide poured it into a pitcher and from there into the sterilized small glasses1 and then stood the tumblers in a sunny window4 ,when the jelly was cold she wiped the top and outside of each glass with a damp cloth1 poured melted paraffin over the jelly1 and shook gently from side to side to exclude all air4 ,pasting on the labels1 ,adelaide then stored the jelly away in the preserve closet4 ,green ,gooseberry ,jelly ,green ,gooseberries1 #a quart ,sugar ,water1 #b tablespoons ,the gooseberries were easily picked over and washed4 ,adelaide put them in the colander1 dipped it up and down in a pan of clear cold water1 and stood it aside to drain4 ,she measured two tablespoons of cold water into the saucepan1 added the gooseberries and mashed them with the wooden potato masher4 ,placing the saucepan over the fire she let the gooseberries simmer until they were soft1 not forgetting to stir with the wooden spoon to keep them from burning4 ,pouring the fruit into the jelly bag came next1 and ,adelaide let it drip over night4 ,to each cup of juice ,adelaide added three-fourths of a cup of sugar4 ,the sugar was placed in an earthenware dish at the back of the range to heat but not brown4 ,when the juice had boiled rapidly for twenty minutes ,adelaide added the sugar gradually and stirred until it was all dissolved4 ,it was then cooked to the jelly point4 ,adelaide skimmed the jelly1 poured it into the pitcher1 and from there into the sterilized small glasses1 then stood them in a sunny window4 ,when the jelly was cold ,adelaide wiped each glass around the top and on the outside with a damp cloth1 poured melted paraffin over the jelly1 shook gently from side to side to exclude all air1 then pasted on the labels and stored the jars away in the preserve closet4 ,wild ,cherry ,jelly ,wild ,cherries1 #a quart ,sugar ,water1 #b tablespoons ,after picking the cherries carefully into the colander1 ,adelaide dipped it up and down several times in a pan of clear cold water1 then stood it aside to drain4 ,into the saucepan she measured two tablespoons of cold water1 added the cherries and mashed them with the wooden potato masher4 ,placing the saucepan over the fire1 she let the cherries simmer until they were soft1 stirring occasionally to prevent burning1 after which she poured the fruit into the jelly bag and let the juice drip over night4 ,the next morning she measured the juice1 and to each cup she measured three-fourths of a cup of sugar4 ,the sugar she placed in an earthenware dish and stood on the back of the range to heat through but not burn4 ,the juice she let boil rapidly twenty minutes1 added the heated sugar gradually1 and stirred with the wooden spoon until all was dissolved4 ,after the juice and sugar had boiled to the jelly point ,adelaide skimmed it carefully1 poured quickly into a pitcher and then into the sterilized small glasses4 ,mother liked to have all of her jelly stand in the sun if possible1 so ,adelaide stood the glasses in a sunny window4 ,when the jelly was cold she wiped the tops and outsides of each glass carefully with a damp cloth1 poured melted paraffin over the jelly 7shaking it gently from side to side to exclude all air71 pasted on the labels and stored the jelly away in the preserve closet4 ,wild ,grape ,jelly ,wild ,grapes1 #a quart ,sugar ,water1 #b tablespoons ,the wild grapes ,adelaide poured into the colander1 dipped it up and down several times in cold water and stood it to drain4 ,next1 she picked them over carefully1 pinched each grape to break the skin1 and dropped them into the saucepan containing two tablespoons of cold water4 ,placing the saucepan over the fire1 she let the grapes simmer until soft1 stirring occasionally to prevent burning1 then poured them into the jelly bag to drip over night4 ,in the morning she measured the juice and an equal amount of sugar4 ,the saucepan containing the juice she placed over the fire that the juice might boil rapidly for twenty minutes1 and the sugar was put in an earthenware dish and stood at the back of the range to heat through1 but not brown4 ,the small glasses were all sterilized1 and as soon as the juice had boiled the necessary time1 ,adelaide added the sugar gradually and stirred with the wooden spoon until it was all dissolved4 ,adelaide tended the juice and sugar carefully until it reached the jelly point1 then1 skimming quickly1 she poured the jelly into a pitcher1 and from there into the small glasses4 ,next she stood them in a sunny window1 and when the jelly was cold the glasses were wiped around the tops and on the outsides with a damp cloth4 ,melting the paraffin she poured it over the jelly and shook it gently from side to side to exclude all air4 ,the labels were pasted on finally1 and the jelly was stored away in the preserve closet4 ,wild ,plum ,jelly ,wild ,plums1 #a quart ,sugar ,water1 #b tablespoons ,the wild plums that ,adelaide used were brought to her by a friend who lived in the country4 ,they were about the size of large cherries4 ,the flavor of the jelly was most delicious and a general favorite with everybody4 ,adelaide washed the plums after emptying them into the colander1 by dipping the colander up and down several times in a pan of clear cold water1 after which she drained them4 ,into the saucepan she had measured two tablespoons of cold water1 and as she picked over the plums she slit each one with a silver knife and dropped it into the waiting saucepan4 ,these she let simmer until soft and mushy1 not forgetting to stir occasionally to keep them from burning1 then poured the fruit into the jelly bag to drip over night4 ,in the morning ,adelaide measured the juice1 and to each cup she measured three-quarters of a cup of sugar4 ,the juice she let boil rapidly for twenty minutes1 while the sugar was stood at the back of the range in an earthenware dish to heat through1 but not brown4 ,when the juice had boiled sufficiently1 ,adelaide added the sugar gradually and stirred with the wooden spoon until it was all dissolved4 ,as soon as the jelly point was reached1 ,adelaide skimmed it quickly1 poured it into a pitcher1 from there into the sterilized small glasses1 and stood them in a sunny window4 ,after the jelly was cold she wiped each glass around the top and on the outside with a damp cloth1 poured melted paraffin over the jelly1 shaking it gently from side to side to exclude all air1 pasted on the labels and stored the tumblers away in the preserve closet4 ,damson ,plum ,jelly ,damson ,plums1 #a quart ,sugar ,water1 #b tablespoons ,adelaide wiped and picked over the ,damson ,plums1 and slit each one with a silver knife before placing them in the saucepan with two tablespoons of cold water4 ,these she let boil until very soft1 stirring occasionally with the wooden spoon to prevent burning4 ,when the fruit had cooked sufficiently1 she poured it into the jelly bag and let it drip over night4 ,the next morning she measured the juice1 and to each cup she measured three-fourths the amount of sugar4 ,it 7the juice7 was boiled rapidly for twenty minutes1 while the sugar stood on the back of the range in an earthenware dish to heat through1 but not brown4 ,after twenty minutes of boiling for the juice1 the sugar was added gradually and stirred until it was all dissolved4 ,when the jelly point was reached ,adelaide skimmed the jelly quickly1 poured it into a pitcher1 and from there into the sterilized glasses1 and then stood them in a sunny window4 ,as soon as the jelly was cold1 ,adelaide wiped the tops and outsides of each glass with a damp cloth1 poured melted paraffin over the jelly1 shaking it gently from side to side to exclude all air1 pasted on the labels and stored the jelly glasses away in the preserve closet4 ,apple ,jelly ,apples1 #a dozen ,sugar ,water ,the apples that made the best jelly1 mother told ,adelaide1 were the porter apples1 the gravenstein apples1 the maiden's blush1 and the fall pippins4 ,adelaide wiped each apple thoroughly with a damp cloth and removed the stems and blossom ends4 ,with a silver knife she cut them in quarters4 ,placing them in the saucepan1 she added cold water until it came nearly to the top of the apples4 ,covering the saucepan1 she stood it over the fire and let the apples cook slowly until they were very soft4 ,she found it necessary to stir the fruit with a wooden spoon occasionally to prevent the juice from burning4 ,when it was done ,adelaide poured it into the jelly bag and let the juice drip over night4 ,the next morning she measured the juice1 and to each cup she measured a cup of sugar1 which she placed in an earthenware dish on the back of the range to heat through but not burn4 ,as soon as the juice had boiled rapidly for twenty minutes1 ,adelaide added the sugar a little at a time1 stirring constantly until it had all dissolved4 ,then she let it cook to the jelly point1 after which she skimmed it quickly1 poured it into a pitcher and filled the sterilized small glasses at once4 ,the glasses were then placed in a sunny window1 and1 when cold1 ,adelaide wiped each glass around the top and on the outside with a damp cloth1 poured melted paraffin over the jelly1 shook it gently from side to side to exclude air1 pasted on the labels and stored the jelly away in the preserve closet in the space allotted for jellies4 ,crab ,apple ,jelly ,crab ,apples1 #b dozen ,sugar ,water ,the crab apples make a very handsome jelly1 and as they are very small1 mother did not think two dozen would be too many for ,adelaide to prepare4 ,these1 mother said1 you only needed to wipe clean with a damp cloth and remove the stem and blossom end4 ,it was not necessary to cut them1 just put them into the saucepan and nearly cover them with cold water4 ,standing the saucepan over the fire1 ,adelaide put on the cover and let the apples cook slowly until very soft1 stirring occasionally to keep from burning1 then she poured them into the jelly bag and let the juice drip over night4 ,in the morning she measured the juice1 and for each cup of juice she measured a cup of sugar4 ,the sugar was put in an earthenware dish and stood at the back of the range1 to heat through1 but not brown1 while the juice was boiling rapidly for twenty minutes4 ,as soon as the juice was ready1 ,adelaide added the sugar gradually1 stirring constantly with the wooden spoon until it had all dissolved4 ,this she let come to the jelly point1 skimmed quickly1 poured into a pitcher1 and filled the sterilized small glasses at once4 ,next she placed the jelly in a sunny window4 ,when cold1 she wiped each glass around the top and on the outside with a damp cloth1 poured melted paraffin over the jelly 7shaking gently from side to side to exclude all air71 pasted on the labels and stored away in the preserve closet4 ,barberry ,jelly ,barberries1 #a quart ,sugar ,water1 #b tablespoons ,mother saw to it that the barberries were bought just before any frost came1 and she liked a few of the berries to be green4 ,the reason for this1 she told ,adelaide1 was to make the jelly firmer and a much better color4 ,adelaide poured the barberries into the colander1 and dipped them up and down several times in a pan of clear cold water1 to rinse off all dust1 then she picked them over and put them into the saucepan with two tablespoons of cold water2 next she mashed the barberries with the wooden potato masher and placed over the fire to cook slowly until very soft4 ,it was necessary1 ,adelaide found1 to stir with the wooden spoon occasionally to prevent burning4 ,when the fruit was done1 she poured it into the jelly bag and the juice dripped over night4 ,in the morning she measured the juice1 and for each cup she measured an equal amount of sugar1 which she put in an earthenware dish and stood on the back of the stove to heat through1 but not brown1 while the juice boiled rapidly for twenty minutes4 ,at the end of that time ,adelaide added the sugar gradually1 stirring constantly until it was all dissolved1 then she let it cook to the jelly point4 ,skimming the jelly quickly1 she poured the jelly into a pitcher and filled the sterilized small glasses at once4 ,they were then placed in a sunny window1 and1 when cold1 ,adelaide wiped around the top and the outside of each glass with a damp cloth1 poured melted paraffin over the jelly1 and shook it gently from side to side to exclude all air4 ,before storing the glasses away in the preserve closet ,adelaide pasted on the labels4 ,quince ,jelly ,quinces 7large71 #a_/b dozen ,sugar ,water ,quinces are very hard to cut1 so ,adelaide found it necessary to use the little sharp knife1 after washing and wiping them thoroughly4 ,in preparing these1 ,adelaide removed the blossom ends and seeds1 cut each quince into small pieces1 nearly covered the fruit with cold water1 placed the saucepan on the fire and let the quinces cook very slowly until soft1 stirring occasionally with the wooden spoon to prevent burning4 ,as soon as they had finished cooking she poured the fruit into the jelly bag and let it drip over night4 ,next morning she measured the juice1 and for each cup ,adelaide measured an equal quantity of sugar4 ,the sugar she stood at the back of the range in an earthenware dish to heat through1 but not brown1 and the juice she let boil rapidly for twenty minutes4 ,then she added the sugar gradually1 stirring constantly until all the sugar had dissolved4 ,when the jelly point was reached ,adelaide skimmed quickly and poured the jelly into a pitcher4 ,filling the sterilized small glasses at once1 she then stood them in a sunny window4 ,when cold1 each glass was carefully wiped with a damp cloth around the top and on the outside1 melted paraffin was poured over the jelly1 the glass was shaken gently from side to side to exclude all air1 and1 finally1 ,adelaide pasted on the labels and stored the glasses away in the preserve closet4 ,quince and ,apple ,jelly ,apples 7sour71 #a_/b dozen ,quinces 7large71 #a_/d dozen ,sugar ,water ,the apples and quinces ,adelaide wiped thoroughly clean with a damp cloth1 and removed the stems and blossom ends4 ,the apples she cut into quarters1 but the quinces were cut into very small pieces4 ,when she emptied the fruit into the saucepan she nearly covered it with cold water1 then stood it over the fire1 put on the cover and let it boil gently until very soft4 ,occasionally ,adelaide stirred it with the wooden spoon to prevent burning4 ,as soon as the fruit was sufficiently soft she poured it into the jelly bag1 where it remained over night to drip4 ,in the morning she measured the juice1 and to each cup she measured an equal quantity of sugar1 which she put at the back of the range in an earthenware dish to heat through1 but not brown4 ,the juice then boiled for twenty minutes1 at the end of which time ,adelaide added the sugar gradually1 stirring constantly until all had dissolved4 ,when the juice and sugar reached the jelly point ,adelaide skimmed quickly1 poured the jelly into a pitcher1 filled the sterilized small glasses at once and stood them in a sunny window4 ,each glass was carefully wiped with a damp cloth around the top and on the outside when they were cold and melted paraffin poured over the jelly4 ,this ,adelaide shook gently from side to side to exclude all air4 ,next she pasted on the labels1 then stored the tumblers away in the preserve closet4 ,cranberry ,jelly ,cranberries1 #a quart ,sugar ,water ,after ,adelaide had emptied the cranberries into the colander1 then dipped them up and down several times in a pan of clear cold water1 she picked them over4 ,while her little fingers worked quickly she told mother the cranberries made her long for ,thanksgiving ,day to come1 and especially this year1 as she wanted her cranberry jelly served with the turkey4 ,mother said she would feel very proud to have it grace the festive board4 ,when the cranberries were all in the saucepan1 ,adelaide poured enough cold water over the top so that she could see it easily among the berries4 ,placing the saucepan over the fire1 the berries cooked slowly1 and ,adelaide used the wooden potato masher with which to mash them4 ,she also stirred them occasionally to keep them from burning4 ,when the fruit was soft1 ,adelaide poured the cranberries into the jelly bag and the juice dripped over night4 ,in the morning she measured to each cup of juice a cup of sugar4 ,this she stood at the back of the range in an earthenware dish1 to heat through but not brown4 ,adelaide cooked the juice rapidly for twenty minutes1 then added the sugar gradually1 stirred constantly until the sugar was all dissolved1 and let it continue to cook until the jelly point was reached4 ,now she worked quickly1 skimming the jelly1 pouring it into a pitcher and filling the sterilized small glasses at once4 ,these she stood in a sunny window4 ,as soon as the jelly was cold she wiped around the top and the outside of each glass with a damp cloth1 poured melted paraffin over the top1 shaking it gently from side to side to exclude all air1 pasted on the labels1 then stored the tumblers away in the preserve closet4 ,adelaide tried the combination of cranberries and apples which mother said made a very good jelly4 ,cranberry and ,apple ,jelly ,cranberries1 #a pint ,apples1 #d lbs4 ,sugar ,water ,after wiping the apples thoroughly with a damp cloth1 ,adelaide removed the stems and blossom ends and cut into quarters4 ,the cranberries ,adelaide placed in the colander1 dipped up and down several times in a pan of clear cold water1 set aside to drain1 then picked them over4 ,putting the apples and cranberries into the saucepan she nearly covered them with water1 placed them over the fire to cook slowly1 stirred occasionally with the wooden spoon1 then when they were very soft and mushy1 ,adelaide poured the fruit into the jelly bag4 ,the juice dripped over night1 and1 in the morning1 she measured the juice4 ,to each cup1 ,adelaide measured an equal amount of sugar4 ,the sugar was placed at the back of the range in an earthenware dish to heat through1 but not brown1 while the juice boiled rapidly for twenty minutes4 ,adding the sugar gradually1 ,adelaide stirred constantly until it had all dissolved4 ,when the cooked juice and sugar reached the jelly point she skimmed quickly1 poured into a pitcher1 filled the sterilized small glasses at once1 and stood in a sunny window4 ,after the jelly was cold1 ,adelaide wiped around the top and outside of each glass with a damp cloth1 poured melted paraffin over the top1 shook it gently from side to side to exclude all air1 pasted on the labels1 then stored the jelly away in the preserve closet4 ,this finished the jelly making4 ,,chapter ,,iv ,,preserving ,,and ,,canning ,,mother1 questioned ,adelaide1 what is the difference between 'preserving' and 'canning'8 ,well1 dear1 according to the cook books1 preserved fruits are cooked with from three-fourths to an equal weight of sugar1 while canned fruits have only sufficient added to sweeten4 ,some fruits are often canned without sugar1 as it is not the sugar that keeps the fruit1 but the perfect sterilization of fruit and jars4 ,sterilizing1 you remember1 is the killing of all germs by boiling4 ,some fruits ,i much prefer canning without sugar1 such as apples1 peaches1 blueberries and rhubarb4 ,when you open the jars in the winter time and add the sugar as you need it the flavor is almost like that of fresh fruit1 answered mother4 ,oh1 ,i see1 so that is why our peaches taste so much better to me than anybody else's6 exclaimed ,adelaide4 ,adelaide began with strawberries1 but first she read the general rules again that she had written down in the beginning1 because she did not wish to make a single mistake4 ,canned ,strawberries ,strawberries1 #a quart ,sugar ,emptying the berries into the colander she dipped it up and down several times in a pan of clear cold water1 then let them drain thoroughly4 ,the berries were hulled1 weighed1 and put into the saucepan1 which she placed over the fire1 heating the fruit through very gradually4 ,it was better1 mother said1 to let them stand at the back of the range until the juice began to run1 before bringing the berries to the boiling point4 ,these boiled slowly five minutes1 and then ,adelaide added one-third their weight in sugar4 ,the sugar had been standing in an earthenware dish at the back of the range1 to heat through1 but not brown4 ,while ,adelaide added the sugar very gradually she stirred the fruit gently with the wooden spoon1 and was very careful not to break the berries4 ,it did not take long for the fruit and sugar to come to the boiling point1 and then ,adelaide filled to overflowing the sterilized pint jar at once1 inserted the silver knife between the jar and fruit to let the air bubbles rise and break1 put on the new rubber smoothly1 sealed quickly and stood the jar upside down out of the way of any draft4 ,the next morning she inspected the jar carefully1 to be sure it did not leak1 then wiped away all stickiness with a damp cloth1 pasted on the label and stored it away in the preserve closet4 ,canned ,raspberries ,raspberries1 #a quart ,sugar ,mother was delighted with this quart of raspberries1 they were just ripe enough1 large1 and almost every one perfect4 ,it did not take ,adelaide long to pick these over1 and she could see each center very easily4 ,there wasn't a single bug or worm4 ,she weighed the raspberries before putting them in the colander to dip up and down several times in a pan of clear cold water4 ,when they had drained1 she emptied the berries into the saucepan and stood it on the back of the range to let the juice run4 ,she also placed a third of their weight of sugar in an earthenware dish at the back of the range1 to heat through1 but not brown4 ,when the juice had run sufficiently1 ,adelaide moved the saucepan forward1 the berries came slowly to the boiling point1 and continued to boil very slowly for five minutes4 ,it was then time to add the warm sugar1 stirring very gently while it dissolved4 ,adelaide was very careful not to break the fruit4 ,as soon as the fruit boiled again it was ready to pour into the sterilized pint jar4 ,adelaide filled the jar to overflowing1 inserted a silver knife between the jar and the berries to let all air bubbles come to the top and break1 put on the new rubber smoothly1 sealed quickly1 then stood the jar upside down out of the way of any draft4 ,in the morning she made sure that the jar had not leaked1 then with a damp cloth she wiped away all stickiness1 pasted on the label and stored the jar away in the preserve closet4 ,canned ,raspberries and ,currants ,raspberries1 #a quart ,currants1 #a pint ,sugar1 #b cups ,adelaide picked over the raspberries and currants very carefully1 washed and drained them in the usual manner1 but kept them separate4 ,the currants she placed in the saucepan and mashed with the wooden potato masher4 ,next she cooked them very slowly until the currants looked white1 then she strained them through two thicknesses of cheese cloth4 ,returning the juice to the saucepan1 she added the sugar1 stirring until it was all dissolved1 and let it boil slowly twenty minutes1 then she poured in the raspberries carefully and boiled them three minutes4 ,the sterilized pint jar ,adelaide filled to overflowing at once1 inserted the silver knife to force the air bubbles to the top1 placed the new rubber on smoothly1 sealed quickly and stood upside down out of the way of any draft4 ,in the morning she wiped off all stickiness with a damp cloth1 made sure the jar did not leak1 pasted on the label and stored it away in the preserve closet4 ,canned ,cherries ,cherries1 #a quart ,sugar ,mother liked to have her cherries cut in halves and the stones taken out1 though she told ,adelaide many people preferred them canned whole4 ,adelaide followed mother's way1 so the large ripe cherries she placed in the colander1 and washed thoroughly by dipping it up and down several times in a pan of clear cold water4 ,next she removed the stems1 and cut the cherries in halves with a silver knife1 taking out the stones4 ,then she weighed the fruit4 ,if they were tart1 she used one-half their weight of sugar1 but if they were of the sweet variety1 she needed only one-third of their weight of sugar4 ,the cherries and sugar ,adelaide put in the saucepan together and stood at the back of the range to heat gradually4 ,as the sugar began to melt and the juice to run1 she removed the saucepan forward and stirred the fruit gently with the wooden spoon4 ,adelaide was careful not to break the halves1 and boiled the cherries slowly twenty minutes4 ,she filled the sterilized pint jar to overflowing1 inserted the silver knife to bring the air bubbles to the top1 placed the new rubber on smoothly1 sealed quickly and stood the jar upside down out of the way of any draft4 ,in the morning she wiped off all stickiness with a damp cloth1 inspected the jar carefully to see that it did not leak1 pasted on the label and stored the jar away in the preserve closet4 ,canned ,blackberries ,blackberries1 #a quart ,sugar ,these were great big blackberries1 firm but ripe1 and ,adelaide poured them into the colander4 ,she could not resist popping the biggest one into her mouth1 but mother told her that that was a very bad practice to begin4 ,adelaide sighed1 but she realized mother was right1 so she stopped eating any more and proceeded to wash the blackberries4 ,she dipped the colander up and down several times in a pan of clear cold water1 drained thoroughly1 then weighed the fruit4 ,weighing one-third their weight of sugar1 she put it in an earthenware dish and placed it at the back of the range to heat through1 but not brown4 ,the saucepan containing the blackberries was also stood toward the back of the range until the juice began to run1 when it was moved forward1 and ,adelaide watched it while it came slowly to the boiling point4 ,for five minutes the berries boiled very slowly1 then the warm sugar was added a little at a time1 and ,adelaide stirred gently with the wooden spoon1 being careful not to break the blackberries4 ,they were ready to put in the sterilized pint jar as soon as they boiled up again4 ,adelaide filled the jar to overflowing1 inserted a silver knife to bring all bubbles to the top1 placed on the new rubber smoothly1 sealed quickly1 and stood the jar upside down1 out of the way of any draft4 ,the next morning she examined the jar carefully to see that it did not leak1 wiped off the stickiness with a damp cloth1 pasted on the label1 then stored the jar away in the preserve closet4 ,canned ,blueberries ,blueberries1 #a quart ,sugar ,the blueberries that mother bought were almost as large as currants and they were firm and dry4 ,adelaide picked them over carefully1 put them into the colander1 which she placed in a pan of clear cold water1 dipping it up and down several times to cleanse the berries thoroughly1 then set aside to drain4 ,the berries were then weighed1 put into the saucepan and heated gradually4 ,to each pound of berries ,adelaide added one-third of a pound of sugar1 setting it in an earthenware dish at the back of the range to heat through1 but not brown4 ,when the berries had boiled slowly for five minutes1 ,adelaide added the sugar very gradually1 stirring gently until it had all dissolved4 ,the fruit was ready to can as soon as it boiled up again1 and at once ,adelaide filled to overflowing the sterilized pint jar4 ,she inserted a silver knife between the fruit and the sides of the jar to bring all air bubbles to the top1 then placed the new rubber on smoothly1 sealed quickly and stood the jar upside down out of the way of any draft4 ,in the morning ,adelaide removed all stickiness from the jar with a damp cloth1 inspected it thoroughly to see that it did not leak1 pasted on the label and stored the jar away in the preserve closet4 ,canned ,blueberries 7without sugar7 ,blueberries1 #a quart ,water1 #b tablespoons ,mother let ,adelaide put up a jar of blueberries without sugar4 ,they made delicious pies in the winter4 ,adelaide picked over the berries carefully into the colander1 then she dipped it up and down several times in a pan of clear cold water to cleanse them from all dust4 ,after they had drained thoroughly1 ,adelaide poured them into the saucepan1 with two tablespoons of cold water 7this was to prevent burning71 then she placed the saucepan over the fire and let the berries heat through very gradually4 ,it was necessary to stir occasionally with the wooden spoon4 ,they needed to boil but a minute or two1 as they had softened sufficiently while heating through4 ,as soon as they were done1 ,adelaide filled the sterilized pint jar to overflowing1 inserted a silver knife to let all air bubbles rise to the top1 then break1 placed the new rubber on smoothly1 sealed quickly and stood it upside down out of the way of any draft4 ,after inspecting the jar next morning to be sure it did not leak1 she wiped it carefully with a damp cloth to remove all stickiness1 pasted on the label and stored the finished product away in the preserve closet4 ,canned ,peaches ,no4 #a ,peaches1 #a dozen ,sugar1 #a cup ,water1 #b cups ,there were three different ways mother told ,adelaide that she might put up peaches1 two ways with sugar and one without4 ,adelaide put up a dozen peaches at a time4 ,the first dozen ,adelaide placed in a pan and covered with boiling water and let them stand a few minutes4 ,it was then easy for her to remove the skins with a silver knife1 cut in halves and take out the stones4 ,the peaches were large1 and mother said they should fill two pint jars4 ,so ,adelaide washed and sterilized two jars4 ,into a saucepan ,adelaide measured two cups of water and one cup of sugar1 which she placed over the fire and let boil ten minutes1 then she dropped the peaches in carefully and let them cook until you could pierce them with a silver fork4 ,when they were done she lifted each half peach out with great care and put twelve of them in one pint jar1 and the remaining twelve in the other pint jar4 ,next she filled the jars to overflowing with the syrup1 inserted a silver knife between the fruit and the sides of the jars1 to let the air bubbles rise to the top and break1 placed new rubbers on smoothly1 sealed quickly and stood both jars upside down out of the way of any draft4 ,the next morning she inspected them carefully to see that they did not leak2 then ,adelaide wiped off all stickiness with a damp cloth1 pasted on the labels and stored the jars away in the preserve closet4 ,canned ,peaches ,no4 #b ,peaches1 #a dozen ,sugar ,water1 #b cups ,the second dozen of peaches ,adelaide prepared in the same manner4 ,she placed them in a pan1 covered them with boiling water1 let them stand a few minutes1 removed their skins with a silver knife1 cut them in halves1 took out the stones1 then weighed the peaches4 ,placing them carefully in the saucepan1 ,adelaide poured over the peaches one-third of their weight of sugar1 and let them stand over night4 ,in the morning she added two cups of cold water and stood the saucepan over the fire1 letting it come slowly to the boiling point4 ,from then on the peaches simmered slowly1 until they could be pierced easily with a silver fork1 ,adelaide stirring occasionally in a careful manner with a wooden spoon so as not to break the fruit4 ,when they were sufficiently cooked1 she picked out the fruit with the fork1 putting twelve halves in each pint jar1 filled them to overflowing with the syrup1 then inserted a silver knife between the fruit and the jars to let all air bubbles rise to the top and break1 placed the new rubbers on smoothly1 sealed quickly1 and stood the jars upside down out of the way of any draft4 ,in the morning she examined each jar carefully to be sure they did not leak1 wiped off all stickiness with a damp cloth1 pasted on the labels1 then stored the peaches away in the preserve closet4 ,canned ,peaches 7without sugar7 ,peaches1 #a dozen ,water1 #b cups ,after ,adelaide had covered the peaches with boiling water and let them stand a few minutes1 she removed the skins with a silver knife1 cut them in halves1 took out the stones and placed them carefully in the saucepan4 ,to these she added two cups of cold water1 put the saucepan over the fire1 let the peaches heat through gradually1 stirring occasionally with the wooden spoon1 and then boiled them very gently for twenty minutes1 or until they could be pierced easily with a silver fork4 ,lifting the peaches out carefully with a fork1 ,adelaide put twelve halves in each sterilized pint jar1 and filled them to overflowing with the juice4 ,inserting a silver knife between the fruit and the sides of the jars1 she let the air bubbles rise to the top and break4 ,next she placed the new rubbers on smoothly1 sealed quickly and stood each jar upside down out of the way of any draft4 ,next morning ,adelaide examined each jar carefully to be sure they did not leak1 wiped off all stickiness with a damp cloth1 pasted on the labels and stored away the jars in the preserve closet4 ,canned ,apricots ,apricots1 #a-a_/b dozen ,sugar ,water1 #a cup ,the apricots are so much smaller than peaches that one dozen1 mother said1 should just fill a pint jar1 but1 to be on the safe side1 she would let ,adelaide prepare eighteen4 ,mother also said she was surprised that more people did not can this fruit1 it was of such a rich and delicate flavor4 ,adelaide washed and wiped each apricot thoroughly1 cut it in halves and removed the stone4 ,after weighing the apricots she put them in the saucepan and added one-third their weight in sugar and one cup of water4 ,placing the saucepan over the fire1 ,adelaide let the fruit come slowly to the boiling point1 stirring frequently with a wooden spoon to prevent burning4 ,after they had boiled gently twenty minutes 7,adelaide stirred all the time being very careful not to break the apricots7 she filled the sterilized pint jar at once4 ,adelaide picked the apricots out with a silver fork and placed them in the jar first1 then she poured in the juice so that it overflowed4 ,using a silver knife1 she inserted it between the fruit and the jar1 to let all air bubbles rise to the top and break4 ,next she placed a new rubber1 which had been dipped in boiling water1 on the jar smoothly1 sealed quickly and stood the jar upside down out of the way of any draft4 ,in the morning the jar was carefully inspected to see that it did not leak1 and ,adelaide used a damp cloth to wipe away all stickiness4 ,after pasting on the label she stored the jar away in the preserve closet4 ,canned ,pears ,pears1 #a dozen ,sugar ,water ,adelaide prepared a dozen large pears1 although mother said eight were quite sufficient 7if large7 to fill a pint jar4 ,it was not a good plan to crowd such fruit as peaches1 pears1 and apricots in too closely1 because you might break the fruit4 ,with the little sharp knife ,adelaide peeled the pears very thinly and cut them in halves1 removing the cores4 ,the stems she left on4 ,after weighing the fruit1 she placed it in the saucepan and measured one cup of water to each pound of fruit4 ,if the pears were tart1 she weighed one-half their weight of sugar2 if they were sweet she weighed only one-third their weight of sugar4 ,the sugar was put in an earthenware dish at the back of the range to heat through1 but not brown4 ,placing the saucepan containing the pears and water over the fire1 ,adelaide let them come slowly to the boiling point4 ,with the wooden spoon she stirred them frequently1 being careful not to break the fruit4 ,if1 after twenty minutes of gentle boiling1 the pears were easily pierced with a silver fork1 ,adelaide added the warm sugar gradually and stirred carefully and constantly until it boiled up again4 ,into the sterilized pint jar ,adelaide lifted each half pear with a silver fork1 then poured in the juice until it overflowed4 ,the inserting of a silver knife between the fruit and the jar1 to let all the bubbles rise to the top and break1 was the next thing to be done1 after which she placed a new rubber smoothly on the jar1 sealed it quickly1 then stood the jar upside down out of the way of any draft4 ,in the morning ,adelaide wiped off all stickiness from the jar with a damp cloth1 and examined it carefully to be sure that it did not leak4 ,next she pasted on the labels and stored the fruit away in the preserve closet4 ,mother told ,adelaide that some people found pears a little too flat for their taste1 and in that case a tablespoon of lemon juice was added with each dozen pears4 ,canned ,crab ,apples ,crab ,apples1 #a dozen ,sugar ,water ,these crab apples made one of the prettiest jars ,adelaide put up4 ,she did not have to peel the crab apples1 just wash and wipe the fruit thoroughly and remove the blossom ends4 ,the crab apples1 of course1 needed to be absolutely perfect4 ,they were weighed1 placed in the saucepan1 and a cup of water poured over to each pound of fruit4 ,one-half their weight of sugar ,adelaide placed in an earthenware dish at the back of the range to warm through1 but not brown4 ,the saucepan she placed on the fire and let the crab apples and water come slowly to the boiling point1 stirring frequently with the wooden spoon4 ,when the crab apples could be pierced easily with a silver fork ,adelaide added the sugar gradually and let the fruit boil up again4 ,she stirred constantly until they had boiled quietly five minutes more1 then she picked the crab apples out with the silver fork and placed in the sterilized pint jar4 ,with a silver knife1 which she inserted between fruit and jar1 ,adelaide let the air bubbles rise to the top and break4 ,the new rubber1 after being dipped in boiling water1 was placed on the jar smoothly1 then she sealed it quickly and stood it upside down out of the way of any draft4 ,in the morning the jar was carefully inspected for any possible leaks1 and ,adelaide wiped off all stickiness with a damp cloth4 ,next she pasted on the labels and stored the canned fruit away in the preserve closet4 ,canned ,quinces ,quinces1 #a_/b dozen ,sugar ,water ,six large orange quinces 7these are of the best variety7 ,adelaide washed and wiped thoroughly1 peeled1 cut into quarters1 and removed the cores4 ,after weighing the quinces she measured into the saucepan one and one-third cups of water to each pound of fruit4 ,placing the saucepan over the fire she let the water just boil1 and then poured in the quinces4 ,they boiled gently for about twenty minutes1 or until you could pierce them easily with a silver fork4 ,adelaide lifted these out very carefully on to a large plate4 ,to the water in which the quinces had been cooked1 she added one-half their weight in sugar4 ,this she stirred with the wooden spoon until it was all dissolved and the syrup boiled4 ,the quinces were gently dropped into the boiling syrup 7,adelaide took particular care not to break the quarters7 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 overflowed4 ,next she inserted a silver knife between the fruit and the jar1 to let all air bubbles rise to the top and break4 ,the new rubber1 after being dipped in boiling water1 was placed smoothly around the top1 then she sealed the jar quickly and stood it upside down out of the way of any draft4 ,in the morning the jar was carefully examined to be sure that it did not leak1 and ,adelaide wiped off all stickiness from the outside4 ,pasting on the label she stored it away in the preserve closet4 ,mother had told ,adelaide to save the peelings and cores of the quinces1 and put in a saucepan with just enough water to cover4 ,these she let boil slowly for about one hour1 then she poured them into the jelly bag to drain off the juice4 ,this juice she used to cook her apples in when she canned some the next day4 ,canned ,apples ,apples1 #a dozen ,sugar ,quince juice ,after washing and peeling the apples1 ,adelaide cut them into quarters and removed the cores4 ,the quince juice was made from the peelings and cores of the quinces she had canned the day before1 by just covering them with cold water and boiling slowly for one hour4 ,then she drained them through the jelly bag4 ,to each pound of apples ,adelaide measured one and one-third cups of quince juice into the saucepan1 and she put one-fourth of their weight of sugar into an earthenware dish1 which she stood at the back of the stove to warm but not brown4 ,the saucepan containing the apples and quince juice was placed over the fire1 and the fruit came slowly to the boiling point4 ,adelaide stirred quite frequently with the wooden spoon1 being careful not to break the fruit4 ,when you could easily pierce the apples with a silver fork1 they were ready to have the warm sugar added4 ,this ,adelaide poured in very carefully and stirred until dissolved4 ,five more minutes they needed to boil1 being stirred constantly1 then ,adelaide filled the sterilized pint jar at once4 ,first the fruit 7lifted out with a silver fork71 then the syrup poured in to overflowing1 then the silver knife inserted between fruit and jar1 to let the air bubbles rise to the top and break1 then the new rubber placed around the top smoothly1 and lastly the quick sealing4 ,adelaide stood the jar upside down out of the way of any draft4 ,in the morning she wiped off all stickiness with a damp cloth1 from the outside of the jar1 examined it carefully to be sure that it didn't leak1 pasted on the label1 then stored the jar away in the preserve closet beside her steadily growing line of preserves4 ,the addition of the quince juice made the flavor of the apples delicious4 ,canned ,apples 7without sugar7 ,apples1 #a dozen ,water ,wiping the apples clean1 ,adelaide pared them with the sharp knife1 cut them into quarters and removed the core4 ,if the apples were very juicy she did not need to cook them in very much water1 otherwise the water 7which she poured over the apples boiling7 came nearly to the top of the apples4 ,placing the saucepan over the fire1 the fruit boiled slowly until tender1 then ,adelaide at once filled to overflowing the sterilized pint jar4 ,inserting a silver knife between the jar and the fruit1 she let the air bubbles rise to the top and break4 ,the new rubber1 dipped in boiling water1 was placed on smoothly1 and the jar sealed quickly1 then ,adelaide stood it upside down out of the way of any draft4 ,in the morning she wiped off all stickiness with a damp cloth from the outside of the jar1 inspected it carefully for any possible leaks1 pasted on the label and stored the apples in the preserve closet4 ,canned ,pineapples ,no4 #a ,pineapples 7large71 ,one ,sugar1 #a cup ,water1 #b cups ,mother had to show ,adelaide how to remove the skin and eyes from the pineapple4 ,adelaide found it a rather prickly thing to handle1 but after it was ready1 she cut it into slices fairly thick1 and removed the little hard core with a sharp knife4 ,mother told her she could leave the slices whole1 or she could cut them into cubes4 ,adelaide said that she preferred cutting them into cubes4 ,the cup of sugar and two cups of water were measured into the saucepan1 which she placed over the fire and let boil ten minutes1 then the pineapple was dropped in and cooked until tender1 or until you could pierce it easily with a silver fork4 ,as soon as it had cooked sufficiently1 ,adelaide filled the sterilized pint jar1 first with the fruit1 and then poured in the syrup so that it overflowed4 ,next she inserted a silver knife between the pineapple and the jar1 to let the air bubbles rise to the top and break4 ,the new rubber1 which had been dipped in boiling water1 was placed around the top smoothly1 then ,adelaide sealed it quickly and stood the jar upside down out of the way of any draft4 ,in the morning she wiped all stickiness off the jar with a damp cloth1 examined the jar carefully to be sure there were no leaks1 pasted on the label and stored the canned fruit away in the preserve closet4 ,another way that mother liked to put up pineapples is as follows3 ,canned ,pineapples ,no4 #b ,pineapple 7large71 ,one ,sugar ,adelaide1 after removing the skin and eyes from the pineapple1 cut it into quarters lengthwise and removed the cores4 ,then she weighed it1 after which she put the pineapple through the meat chopper4 ,into the saucepan she measured one-half its weight of sugar and added the chopped pineapple4 ,placing the saucepan over the fire1 ,adelaide let the fruit and sugar come slowly to the boiling point1 stirring frequently with the wooden spoon to keep from burning4 ,after the boiling point was reached1 the fruit cooked slowly for twenty minutes1 and ,adelaide put it into the sterilized pint jar at once4 ,the jar was filled to overflowing and a silver knife inserted between the fruit and the jar1 to let all air bubbles rise to the top and break4 ,next she placed a new rubber around the top smoothly1 sealed it quickly and stood it upside down out of the way of any draft4 ,in the morning she examined the jar carefully to see that it did not leak1 wiped off all stickiness with a damp cloth1 pasted on the label and stored the finished product away in the preserve closet4 ,mother often used pineapple put up in this manner for pineapple ice cream1 or pineapple sherbet4 ,it made a delicious dessert4 ,canned ,plums ,plums 7large71 #a-a_/b dozen ,sugar ,water ,the large blue plums1 the green-gage plums1 or the large red plums1 were all put up in the same manner4 ,adelaide wiped each plum thoroughly with a damp cloth1 cut it in halves with a silver knife1 and removed the stone4 ,then she weighed them4 ,to each pound of fruit ,adelaide measured one cup of water and one cup of sugar4 ,the plums and the water she placed in the saucepan over the fire and let them come slowly to the boiling point1 while the sugar was heating at the back of the range in an earthenware dish4 ,adelaide boiled the plums gently1 stirring occasionally with a wooden spoon1 until they were tender or until you could pierce them with a silver fork easily4 ,it usually took twenty minutes4 ,the sugar was then ready to add to the fruit1 and ,adelaide stirred the mixture very carefully until it was all dissolved4 ,as soon as the fruit boiled up ,adelaide canned at once4 ,she lifted each plum carefully with a silver fork into the sterilized pint jar1 then poured in the juice till it overflowed4 ,inserting a silver knife between the fruit and the jar1 ,adelaide let the air bubbles come to the top and break4 ,the new rubber1 after being dipped in boiling water1 was fitted on smoothly1 then she sealed the jar quickly and stood it upside down out of the way of any draft4 ,in the morning1 with a damp cloth she wiped off all stickiness from the outside of the jar1 inspected it carefully to be sure that it did not leak1 pasted on the label and stored the jar away in the preserve closet4 ,canned ,rhubarb ,rhubarb1 #b-a_/b lbs4 ,sugar ,if the rhubarb is pretty in color and young and tender1 mother told ,adelaide that she did not need to peel the stalks1 but just wash and wipe them clean and cut them in small pieces with the little sharp knife4 ,then she weighed the fruit and allowed one-half pound of sugar to each pound of rhubarb4 ,both sugar and rhubarb were put in the saucepan and placed over the fire to come very slowly to the boiling point4 ,adelaide stirred constantly with a wooden spoon to prevent burning1 and as soon as it had boiled fifteen minutes she poured it into the sterilized pint jar4 ,the silver knife she inserted between the jar and the fruit1 to let all air bubbles rise to the top and break4 ,after the new rubber was dipped in boiling water and placed over the jar smoothly1 ,adelaide sealed it quickly1 then stood the jar upside down out of the way of any draft4 ,in the morning she inspected the jar carefully to be sure that there were no leaks1 wiped off all stickiness with a damp cloth1 pasted on the label and stored the jar away in the preserve closet4 ,sometimes mother canned rhubarb without sugar1 so ,adelaide tried a jar4 ,mother said the flavor was much better and it was not so juicy1 also it was excellent for pies1 shortcakes1 etc41 adding the sugar when you used it4 ,canned ,rhubarb 7without sugar7 ,rhubarb1 #b-a_/b lbs4 ,water1 #a tablespoon ,adelaide washed and wiped each stalk thoroughly1 then cut it into small pieces4 ,these she put in the saucepan with a tablespoon of cold water to keep from burning1 and stirred with a wooden spoon4 ,she let the fruit heat very gradually and boiled slowly for fifteen minutes4 ,it was then ready to can1 and ,adelaide poured the rhubarb into the sterilized pint jar at once1 after which she inserted a silver knife between the jar and the fruit1 to let all air bubbles rise to the top and break4 ,next came the new rubber1 which she dipped in boiling water1 placed over the top smoothly1 then sealed quickly4 ,standing the jar upside down she stood it out of the way of any draft4 ,in the morning ,adelaide examined the jar carefully to be sure that it did not leak1 wiped off the outside with a damp cloth1 pasted on the label and stored the jar away in the preserve closet4 ,damson ,plum ,preserves ,damson ,plums1 #a quart ,sugar ,water ,the ,damson plums ,adelaide wiped thoroughly1 and pricked each one with a silver fork twice4 ,then she weighed the fruit4 ,to each pound she measured three-quarters of a pound of sugar4 ,to each pound of sugar ,adelaide measured one cup of water4 ,the sugar and water she put in the saucepan and placed over the fire4 ,when the syrup boiled1 ,adelaide skimmed it and added the plums4 ,the plums ,adelaide cooked until they were tender1 stirring them carefully with a wooden spoon so as not to break the fruit1 then filled the sterilized pint jar to overflowing4 ,a silver knife was inserted between the fruit and jar to let all air bubbles rise to the top and break4 ,the new rubber was dipped in boiling water1 placed over the top smoothly and the jar sealed quickly4 ,this ,adelaide stood upside down out of the way of any draft4 ,in the morning the jar was carefully examined to see that it did not leak1 all stickiness was wiped off with a damp cloth1 the label was pasted on1 and then ,adelaide stored the jar away in the preserve closet4 ,preserved ,currants ,currants1 #a quart ,sugar ,the currants ,adelaide picked over carefully and put into the colander4 ,this she placed in a pan of clear cold water and dipped up and down several times until quite clean4 ,after they had drained well she weighed them1 and to each pound of fruit she measured a pound of sugar4 ,half of the currants ,adelaide put in the saucepan and placed on the fire to heat through4 ,when they were thoroughly warmed she removed the saucepan from the fire and mashed the currants with the wooden potato masher1 then she strained the juice through the jelly bag4 ,the juice and sugar ,adelaide put into the saucepan and boiled gently for fifteen minutes1 after which she added the other half of the currants4 ,it took the currants only five minutes to just cook through and they remained whole in the jelly4 ,this was poured into sterilized tumblers4 ,when cold the tumblers were wiped free from all stickiness1 and ,adelaide sealed them by pouring melted paraffin over the top1 shaking it gently from side to side to exclude all air4 ,pasting on the labels she stored them away in the preserve closet4 ,preserved ,currants and ,raspberries ,currants1 #a pint ,raspberries1 #a quart ,sugar ,the currants and raspberries ,adelaide picked over and kept separate4 ,she did not forget to look carefully in the center of each raspberry to be sure that there were no little worms4 ,after washing the currants1 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 masher4 ,adelaide washed the raspberries in the same manner1 but stood them aside to drain while the currants were cooking4 ,the currants simmered slowly for half an hour 7or until the currants looked white71 and then the juice was strained through the jelly bag4 ,adelaide returned the juice to the saucepan1 and added the sugar4 7,the currants and berries had been weighed after washing them1 and to each pound of fruit she measured three-fourths of a pound of sugar47 ,the juice and sugar boiled slowly for twenty minutes1 then ,adelaide poured in the raspberries carefully and cooked three minutes more4 ,into the sterilized pint jar she skimmed the raspberries1 then added the juice to overflowing4 ,the silver knife was inserted between the jar and the fruit1 to let all air bubbles rise to the top and break1 the new rubber was placed on smoothly and ,adelaide sealed the jar quickly4 ,it was then placed upside down out of the way of any draft4 ,in the morning the jar was carefully inspected for any leaks1 wiped free from all stickiness with a damp cloth and the label pasted on4 ,adelaide then stored it away in the preserve closet4 ,preserved ,strawberries ,strawberries1 #a quart ,sugar ,before hulling the strawberries1 ,adelaide put them into the colander and dipped it up and down several times in a pan of clear cold water to cleanse the berries thoroughly4 ,after hulling the fruit she weighed it1 and for each pound she weighed a pound of sugar4 ,the strawberries were put into the saucepan and the sugar sprinkled over them and they stood until the juice ran freely4 ,then the saucepan was placed on the fire and the fruit and sugar heated through4 ,adelaide stirred with the wooden spoon1 being careful not to break the strawberries4 ,when the sugar was all dissolved and the berries thoroughly heated1 ,adelaide skimmed the berries out into a dish4 ,the syrup then boiled for ten minutes slowly1 after which the strawberries were dropped in carefully and boiled two minutes4 ,into the sterilized pint jar ,adelaide skimmed all the berries1 filled it to overflowing with the syrup1 inserted a silver knife between the fruit and the jar to let all air bubbles rise to the top and break1 placed on the new rubber smoothly1 sealed the jar quickly and stood it upside down out of the way of any draft4 ,in the morning she examined the jar carefully to see that it did not leak1 wiped off all stickiness with a damp cloth1 pasted on the label and stored the preserved berries away in the preserve closet4 ,preserved ,blackberries ,blackberries1 #a quart ,sugar ,after picking over the blackberries ,adelaide placed them in the colander and dipped it up and down in a pan of clear cold water several times to remove all dust and dirt4 ,after weighing the berries she poured them into a saucepan and sprinkled over them an equal weight of sugar4 ,these stood for an hour before ,adelaide put the saucepan over the fire and let the berries and sugar come slowly to the boiling point4 ,adelaide stirred them gently with a wooden spoon1 being careful not to break the fruit4 ,when they boiled up she skimmed out the blackberries into a dish and the syrup cooked for five minutes4 ,returning the blackberries to the syrup she put the saucepan at the back of the range and let the fruit slowly heat without stirring4 ,after they had stood fifteen minutes she poured the berries at once into the sterilized pint jar1 filling it to overflowing4 ,with a silver knife1 which she inserted between the jar and the fruit1 she let all air bubbles rise to the top and break4 ,placing a new rubber over the top smoothly she sealed quickly and stood the jar upside down out of the way of any draft4 ,in the morning it was ready to be inspected carefully for any leaks1 and she wiped off all stickiness with a damp cloth1 pasted on the label and stored the fruit away in the preserve closet4 ,preserved ,cherries ,cherries1 #a quart ,sugar ,adelaide washed the cherries in the colander1 which she dipped up and down several times in a pan of clear cold water4 ,she took off the stems and removed the stones1 weighed the cherries and added a pound of sugar to each pound of fruit4 ,then she let them stand over night1 and the next morning put them into the saucepan to cook slowly until clear and tender1 stirring carefully with a wooden spoon so as not to break the fruit4 ,when they were done ,adelaide picked out the cherries first with the skimmer and dropped them into the sterilized pint jar1 then she filled it to overflowing with the syrup1 inserted a silver knife between the fruit and the jar to let all air bubbles rise to the top and break1 placed on a new rubber smoothly1 sealed quickly and stood the jar upside down out of the way of any draft4 ,in the morning she inspected the jar carefully to be sure that it did not leak1 wiped off all stickiness with a damp cloth1 pasted on the label and stored the jar away in the preserve closet4 ,mother1 said ,adelaide one morning1 it is not nearly as discouraging to preserve as it is to just plain cook4 ,why1 what do you mean1 dear8 answered mother4 ,well1 ,i've been thinking how quickly we eat up things you cook for us every day1 while my jams and jellies are still in the preserve closet1 mused ,adelaide4 ,just wait until next winter1 young lady1 then you'll see how quickly they will disappear1 laughed mother4 ,,chapter ,v ,,conserves ,,when ,adelaide came to conserves1 mother told her she had only a very few recipes1 but that what they lacked in numbers they made up for in quality4 ,have you the recipe for ',peach conserve'8 asked ,adelaide anxiously4 ,oh1 yes1 dear1 that is our favorite1 and ,i don't know how many people have asked me how to make it4 ,i couldn't possibly keep house without it1 answered mother4 ,conserves1 mother explained to ,adelaide1 were very similar to jams1 with the addition of lemon or orange juice1 raisins and nuts4 ,rhubarb ,conserve ,rhubarb 7cut up71 #b cups ,sugar1 #b cups ,lemon juice1 #a dessert spoon ,seedless raisins1 #a_/d lb4 ,walnut meats1 #a_/d lb4 ,mother picked out the pinkest1 prettiest rhubarb she could find1 then ,adelaide washed and wiped each stalk and cut it into small pieces4 ,when she had filled the cup with rhubarb twice she put it into the saucepan and poured over it two cups of sugar and a dessert spoon of lemon juice4 ,adelaide next measured out a fourth of a pound of seedless raisins4 ,upon these she poured boiling water which stood a minute or two1 then she drained them4 ,after looking them over carefully to remove any stems1 she added them to the rhubarb1 sugar1 etc4 ,twelve or fourteen large walnuts were sufficient to crack4 ,the meats ,adelaide put through the meat chopper and added to the rest of the good things4 ,after standing three hours the saucepan was placed on the fire and the conserve came slowly to the boiling point4 ,adelaide stirred the mixture frequently with a wooden spoon while it boiled for twenty minutes4 ,it was then ready to pour into the sterilized tumblers4 ,when the conserve was cold1 ,adelaide wiped around the top and the outside of each tumbler with a damp cloth1 poured melted paraffin over the top 7which she shook gently from side to side to exclude all air71 pasted on the labels and stored the glasses away in the preserve closet4 ,apricot ,conserve ,apricots1 #a dozen ,sugar1 #b cups ,lemon juice1 #a dessert spoon ,orange juice1 #a dessert spoon ,grated rind of half a lemon ,grated rind of half an orange ,seedless raisins1 #a_/d lb4 ,walnut meats1 #a_/d lb4 ,adelaide wiped the apricots thoroughly with a damp cloth1 then cut them in halves with a silver knife and removed the stones4 ,these she placed in a saucepan1 poured over them two cups of sugar1 a dessert spoon each of lemon and orange juice1 and the grated rind of half a lemon and half an orange4 ,next she measured out a fourth of a pound of seedless raisins and covered them with boiling water for a few minutes1 after which she drained them and picked off any stems4 ,twelve or fourteen large walnuts were sufficient to crack1 and the walnut meats and the raisins ,adelaide put through the meat chopper1 then added these to the fruit in the saucepan4 ,placing the saucepan over the fire she heated it through slowly and let the fruit boil for forty minutes4 ,adelaide stirred the contents of the saucepan constantly with a wooden spoon1 and when it was done1 poured it at once into the sterilized tumblers4 ,as soon as it was cool she wiped the tops and outsides with a damp cloth1 poured melted paraffin over the conserve1 shaking the tumblers from side to side to exclude all air1 pasted on the labels and stored the jars away in the preserve closet4 ,peach ,conserve ,peaches 7large71 ,eight ,sugar1 #b cups ,oranges1 ,one ,seedless raisins1 #a_/d lb4 ,walnut meats1 #a_/d lb4 ,to remove the skins from the peaches easily1 ,adelaide poured boiling water over them4 ,letting them stand for a minute or two1 she then peeled off the skins with a silver knife and sliced the peaches into small pieces1 throwing away the stones4 ,placing the peaches into a saucepan she added two cups of sugar4 ,after weighing out one-fourth of a pound of seedless raisins she covered them with boiling water for about a minute1 drained1 and picked off any stems4 ,the walnuts 7twelve or fourteen large ones7 she cracked and put with the raisins4 ,the rind of the orange she grated over the sugar and peaches1 and then1 after removing the seeds1 ,adelaide put the pulp of the orange1 the raisins and the nuts through the meat chopper4 ,when everything was in the saucepan together1 ,adelaide placed it over the fire and let it come slowly to the boiling point1 and then cook gently for an hour4 ,adelaide stirred frequently with a wooden spoon to prevent burning1 and when the conserve had cooked sufficiently she poured it into the sterilized tumblers4 ,as soon as it was cold1 she wiped around the top and outside of each tumbler with a damp cloth1 poured melted paraffin over the conserve 7shaking it gently from side to side to exclude all air71 pasted on the labels and stored the glasses away in the preserve closet4 ,plum ,conserve ,large blue plums1 #a dozen ,sugar1 #b cups ,oranges1 ,one-half ,seedless raisins1 #a_/d lb4 ,walnut meats1 #a_/d lb4 ,after washing and wiping the plums thoroughly1 ,adelaide cut them in halves with a silver knife1 and removed the stones4 ,placing them in the saucepan she poured two cups of sugar and the grated rind of half an orange over them4 ,twelve or fourteen large walnuts were cracked and the meats taken out4 ,over the quarter of a pound of raisins 7which she weighed7 ,adelaide poured boiling water4 ,these stood thus for about a minute1 then she drained off the water and picked out the stems4 ,the raisins1 the walnut meats1 and the pulp of the half orange ,adelaide put through the meat chopper and added to the plums1 etc4 in the saucepan4 ,placing the saucepan over the fire she let the contents come slowly to the boiling point1 stirring it occasionally with the wooden spoon4 ,it cooked gently for one hour1 and then ,adelaide poured the conserve at once into the sterilized tumblers4 ,when it was cold the tops and outsides were wiped off carefully with a damp cloth1 melted paraffin was poured over the top and shaken gently from side to side to exclude all air1 the labels were pasted on and then the conserve was stored away in the preserve closet4 ,the green-gage plums and the large red plums would make an equally delicious conserve1 mother said1 and she thought it would be nice to substitute figs sometimes in place of raisins4 ,as the foregoing recipes were all she had1 mother told ,adelaide that it was just as well to leave further experimenting until another year4 ,adelaide was very willing1 as she was eager to try ,spiced ,fruits4 ,,chapter ,,vi ,,spiced ,,fruits ,,when you were a tiny little baby1 said mother1 ,i had a young girl living with me who taught me how to put up ,spiced ,currants4 ,she had lived in the country1 and her favorite aunt was renowned for her tempting preserves4 ,oh1 mother1 interrupted ,adelaide1 do you think ,i could ever become renowned1 or whatever you called it8 ,i think there is no reason why you shouldn't1 if you continue to do as good work in the future as you have thus far4 ,every year you will become more expert1 and find out many new combinations that especially suit your taste and appeal to others1 answered mother4 ,all spiced fruits1 she continued1 are particularly tasty when served with cold meats4 ,spiced ,currants ,currants1 #a quart ,sugar1 #a lb4 ,vinegar1 #a_/b cup ,cloves 7ground71 #a teaspoon ,cinnamon 7ground71 #a teaspoon ,adelaide picked over the currants and removed the stems4 ,putting the currants into the colander1 she dipped it up and down several times in a pan of clear cold water1 then set it aside to drain4 ,into the saucepan she poured the currants1 added one pound of sugar1 a half a cup of vinegar1 and a teaspoon each of cloves and cinnamon4 ,placing the saucepan over the fire1 she let the currants heat through gradually1 stirring occasionally with a wooden spoon1 and when thoroughly scalded she lifted out the currants with a skimmer4 ,adelaide boiled the juice until it thickened1 then added the currants again and let them just boil up4 ,they were then ready to put into the sterilized pint jar1 so ,adelaide filled it to overflowing4 ,next she inserted a silver knife between the jar and the fruit1 to let all air bubbles rise to the top and break1 placed a new rubber on the jar smoothly1 sealed quickly and stood upside down out of the way of any draft4 ,in the morning the jar was examined carefully to be sure it did not leak1 all stickiness was wiped off with a damp cloth from the outside1 then the label was pasted on and ,adelaide stored the jar away in the preserve closet4 ,spiced ,cherries ,cherries1 #b lbs4 ,sugar1 #a lb4 ,vinegar1 #a_/b cup ,stick cinnamon1 #a_/c ounce ,whole cloves1 #a_/c ounce ,adelaide stemmed the cherries and washed them in the colander by dipping it up and down several times in a pan of clear cold water1 after which she stoned them4 ,into a saucepan she measured one-half a cup of vinegar4 ,to this she added a third of an ounce each of whole cloves and cinnamon tied up in a muslin bag4 ,the vinegar and spices ,adelaide let boil gently for fifteen minutes1 then she added one pound of sugar and boiled the mixture ten minutes longer1 stirring constantly with the wooden spoon and skimming well4 ,at the end of the ten minutes ,adelaide dropped in the cherries and cooked the fruit gently for one-half hour4 ,lifting out the cherries with a skimmer1 she put them into the sterilized pint jar1 added the juice to overflowing1 and inserted a silver knife between the jar and the fruit to let all air bubbles rise to the top and break4 ,then she placed on a new rubber and sealed quickly1 standing the jar upside down out of the way of any draft4 ,the next morning1 after carefully inspecting the jar for any possible leaks1 ,adelaide wiped off all stickiness from the outside with a damp cloth1 pasted on the label and stored the jar away in the preserve closet4 ,spiced ,gooseberries ,gooseberries1 #a-c_/d lbs4 ,sugar1 #a-a_/d lbs4 ,vinegar1 #a_/b cup ,green ginger root1 a small piece ,whole cloves1 ,six ,whole allspice1 ,three ,one bay leaf ,one blade of mace ,stick cinnamon1 one small piece ,from the gooseberries ,adelaide removed the tops1 then washed them in the colander1 which she placed in a pan of clear cold water and dipped up and down several times4 ,while these drained1 ,adelaide measured the half cup of vinegar and one and one-fourth pounds of sugar into the saucepan4 ,placing the saucepan on the fire she brought the sugar and vinegar to the boiling point1 added the gooseberries1 then removed the saucepan from the fire4 ,the small piece of green ginger root she cut into small pieces1 the six whole cloves1 the three whole allspice1 the bay leaf1 the blade of mace1 and the piece of stick cinnamon were tied in a small piece of muslin and added to the contents of the saucepan4 ,covering the saucepan1 it was placed aside over night4 ,the next day ,adelaide brought the fruit quickly to the boiling point and cooked the gooseberries gently until they were tender but not broken4 ,when they were done1 she carefully skimmed out the gooseberries and placed them into the sterilized pint jar1 then filled it to overflowing with the syrup4 ,between the jar and the fruit ,adelaide inserted a silver knife1 to allow all air bubbles to rise to the top and break4 ,the new rubber was placed on smoothly1 and she sealed the jar quickly1 standing it upside down out of the way of any draft4 ,in the morning the jar was carefully wiped with a damp cloth to remove all stickiness and examined for any possible leaks4 ,next ,adelaide pasted on the label and stored the spiced gooseberries away in the preserve closet4 ,spiced ,pears ,pears 7medium71 ,eight ,sugar1 #a cup ,vinegar1 #a_/b cup ,water1 #a_/b cup ,cinnamon 7stick71 small piece ,cloves 7whole71 #a teaspoon ,mixed spices 7ground71 #a teaspoon ,mother said she found that when she put up spiced pears the year before that it took fifteen pears of medium size to fill a quart jar1 so she told ,adelaide to prepare eight pears4 ,adelaide washed1 wiped1 pared1 quartered and removed the core from each pear4 ,the cup of sugar1 half cup each of water and vinegar1 cinnamon stick and whole cloves were put into the saucepan and placed over the fire1 then the teaspoon of mixed ground spices was also added2 the latter were tied in a small piece of muslin4 ,these ,adelaide let boil for five minutes1 after which she skimmed the syrup and added the pears4 ,it was necessary to boil the pears very gently for thirty-five minutes1 stirring them frequently with the wooden spoon1 but carefully so as not to break the fruit4 ,when they were done ,adelaide lifted the pears out carefully with a silver fork into the sterilized pint jar1 and poured in the syrup to overflowing4 ,with a silver knife1 which she inserted between the fruit and jar1 she let all air bubbles rise to the top and break1 then fitted on a new rubber smoothly1 sealed the jar quickly and stood it upside down out of the way of any draft4 ,in the morning1 after examining the jar carefully to see that it did not leak1 ,adelaide wiped off all stickiness with a damp cloth1 pasted on the label and stored the jar away in the preserve closet4 ,spiced ,peaches ,peaches 7medium71 #a dozen ,sugar 7brown71 #a lb4 ,vinegar1 #a cup ,cloves 7whole7 ,cloves 7ground71 #a teaspoon ,cinnamon 7ground71 #a teaspoon ,allspice 7ground71 #a_/b teaspoon ,adelaide put the pound of brown sugar and the cup of vinegar into the saucepan and added the ground spices 7clove1 cinnamon1 and allspice7 tied up in a small piece of muslin4 ,the saucepan she placed over the fire and let the contents boil gently for ten minutes4 ,while the syrup was boiling1 ,adelaide poured boiling water over the peaches1 and after they had stood a minute she peeled them with a silver knife4 ,adelaide left the peaches whole1 and stuck four or five cloves in each peach4 ,as soon as the syrup had cooked sufficiently she dropped the peaches in it and cooked them until they could be pierced easily with a silver fork4 ,the twelve peaches were enough to fill two pint jars4 ,adelaide lifted the peaches out carefully with the silver fork and placed them in the sterilized jars4 ,then she filled the jars to overflowing with the syrup4 ,with a silver knife1 which she inserted between the fruit and the jar1 ,adelaide let all air bubbles rise to the top and break4 ,next1 new rubbers were fitted on smoothly and the jars sealed quickly1 after which she stood them upside down out of the way of any draft4 ,in the morning the stickiness was wiped from each jar with a damp cloth1 they were carefully inspected to be sure there were no leaks1 then ,adelaide pasted on the labels and stored the jars away in the preserve closet4 ,spiced ,watermelon ,rind ,watermelon rind1 #b-a_/c lbs4 ,sugar 7brown71 #a lb4 ,vinegar1 #a cup ,cinnamon 7ground71 #a_/b teaspoon ,cloves 7ground71 #a_/c teaspoon ,allspice 7ground71 #a_/b teaspoon ,ginger root1 small piece ,whole mace1 #a teaspoon ,bay leaves1 ,two ,one day when watermelons were in their prime ,adelaide's mother bought a part of one for dessert4 ,she told ,adelaide to save all the rind and the next day she would show her how to make another tasty relish to be eaten with cold meats4 ,in the morning ,adelaide pared the rind neatly and cut it into many attractive shapes4 ,the saucepan had been previously placed over the fire1 containing the pound of sugar1 the cup of vinegar1 the piece of ginger root1 the whole mace and the bay leaves4 ,the ground spices1 one-half teaspoon each of cinnamon and allspice1 and the one-third teaspoon of cloves1 were tied in a small piece of muslin and added to the syrup4 ,when the syrup reached the boiling point ,adelaide dropped in the watermelon rind1 and it was cooked slowly until perfectly tender4 ,then ,adelaide lifted out the rind very carefully with a silver fork into a dish1 covered1 and stood it away over night4 ,the saucepan was removed from the fire and placed aside to cool4 ,next morning1 ,adelaide let the syrup again come to the boiling point1 and added the rind4 ,she watched carefully1 and when it came to the boiling point a second time she lifted the rind carefully with a silver fork into the sterilized jar4 ,the syrup she poured in until it overflowed4 ,inserting a silver knife between the jar and the rind ,adelaide let all air bubbles rise to the top and break1 then fitted the new rubber on smoothly1 sealed quickly and stood the jar upside down out of the way of any draft4 ,in the morning ,adelaide wiped off all stickiness from the outside of the jar1 examined it carefully to be sure it did not leak1 pasted on the label and stored it away in the preserve closet4 ,spiced ,grapes ,grapes1 #a-c_/d lbs4 ,sugar1 #a lb4 ,vinegar1 #a_/d cup ,cinnamon 7ground71 #a teaspoon ,cloves 7ground71 #a teaspoon ,adelaide picked over and washed the grapes by placing them in the colander and dipping it up and down several times in a pan of clear cold water4 ,after draining thoroughly she removed the skins and placed them in a dish which she stood aside4 ,the pulps were put into the saucepan and cooked slowly until the seeds could be removed by pressing the grapes through a strainer4 ,the strained pulp1 the skins1 the pound of sugar1 the fourth of a cup of vinegar1 and the teaspoon each of ground cinnamon and cloves 7the spices were tied in a piece of muslin7 were all put in the saucepan together and cooked until thick4 ,adelaide then filled the sterilized jar with the fruit1 inserted a silver knife between the grapes and the jar to let the air bubbles rise to the top and break1 fitted on a new rubber smoothly1 sealed the jar quickly and stood it upside down out of the way of any draft4 ,in the morning she inspected the jar carefully to be sure that it did not leak1 wiped off all stickiness with a damp cloth1 pasted on the label and stored the jar away in the preserve closet4 ,spiced ,blackberries ,blackberries1 #b-a_/b lbs4 ,sugar1 #a lb4 ,vinegar1 #a_/b cup ,cinnamon 7ground71 #a teaspoon ,cloves 7ground71 #a teaspoon ,adelaide put the pound of sugar1 the half cup of vinegar1 and the teaspoon each of ground cinnamon and cloves 7the spices she tied in a piece of muslin7 into the saucepan over the fire4 ,while the syrup was coming slowly to the boiling point ,adelaide picked over and washed the blackberries by placing them in the colander1 which she dipped up and down several times in a pan of clear cold water4 ,after the blackberries had drained well and the syrup had come to the boiling point ,adelaide added the blackberries4 ,these she let boil gently for fifteen minutes1 when she skimmed out the blackberries and dropped them carefully into the sterilized pint jar4 ,next she filled the jar to overflowing with the syrup1 inserted a silver knife between the fruit and the jar to let all air bubbles rise to the top and break1 fitted on a new rubber smoothly1 sealed the jar quickly1 and stood it upside down out of the way of any draft4 ,in the morning ,adelaide inspected the jar carefully to see that it did not leak1 wiped off all stickiness from the outside with a damp cloth1 pasted on the label and stored the jar away in the preserve closet4 ,perhaps1 said mother1 you may like to try other fruits another year1 preserved in vinegar and sugar with spices1 but ,i think for the present the ones ,i have given you will do4 ,yes1 ,i think so too1 replied ,adelaide4 ,,chapter ,,vii ,,pickles ,,adelaide had never been allowed to eat many pickles1 because mother did not approve of them for growing children1 but an occasional sample had made ,adelaide look forward to the time when she could have the same privilege as grown ups1 to eat anything she liked4 ,the thought of preparing the pickles seemed to ,adelaide the next best thing to eating them4 ,i hope when ,i put up 'pickled onions' ,i don't cry1 laughed ,adelaide4 ,i can just remember grandma peeling a great big pan of onions and the tears rolling down her cheeks4 ,well1 ,adelaide1 said mother1 if you will peel your onions under running water you won't need to waste any of your tears over them4 ,mother said she would start ,adelaide with the small pickled beets1 as they were not only a general favorite1 but exceedingly attractive to look at4 ,the vinegar used was the very best cider vinegar1 as it did not pay to use any other kind4 ,pickled ,beets ,beets 7very small71 #a quart ,sugar1 #a_/d cup ,vinegar1 #a_/b cup ,water1 #a cup ,mother ordered her beets from a market gardener and he brought them to her fresh4 ,mother always asked for the very1 very small ones4 ,adelaide cooked the beets until she could pierce them easily with a silver fork1 plunged them into cold water1 peeled and filled two sterilized pint jars4 ,the half cup of vinegar1 the fourth cup of sugar1 and the cup of water1 were put in a saucepan4 ,adelaide placed it over the fire and let it come to the boiling point4 ,after boiling the mixture for two minutes1 ,adelaide filled the jars to overflowing with the syrup4 ,inserting a silver knife between the beets and the jar she let all air bubbles rise to the top and break4 ,to fit on a new rubber smoothly1 seal the jar quickly and stand it upside down out of the way of any draft1 was the work of but a moment4 ,the next morning ,adelaide wiped the outside of the jar with a damp cloth1 examined it carefully to see that it did not leak1 pasted on the label and stored the jar in the preserve closet4 ,pickled ,onions ,no4 #a ,onions 7very small71 #a quart ,salt1 #a_/b cup ,water 7cold71 #b quarts ,vinegar1 #a cup ,mixed spices 7whole71 #a_/d small package ,this recipe was one that had been given to ,adelaide's mother by a dear old friend4 ,the onions were just the common variety but very small1 not much larger than a good sized cherry4 ,adelaide poured boiling water on the onions1 as it made them easier to peel1 then she let the cold water run into the pan all the time she was peeling them4 ,this was to prevent her wasting precious tears4 ,the little sharp knife was the best one to use4 ,a quart of onions does not sound very big1 but before ,adelaide finished peeling them she thought she would never come to the end1 there seemed so many4 ,into a large saucepan she measured two quarts of cold water and one-half a cup of salt1 then added the onions4 ,these stood for twenty-four hours1 covered1 after which she poured off the brine 7mother explained to ,adelaide that that was what they called the salt and water7 and rinsed them by pouring clear cold water on them4 ,after draining the onions well in the colander1 she filled two sterilized pint jars with the onions4 ,the cup of vinegar and fourth of a package of whole mixed spices 7the package was the size that sold for ten cents before the war7 were put in a saucepan and simmered slowly on the fire for one hour1 after which ,adelaide divided the vinegar and spices equally between the two jars and filled them to overflowing with cold vinegar4 ,she inserted a silver knife between the onions and the jars to let the air bubbles rise and break1 fitted on a new rubber smoothly1 sealed quickly and stood the jars upside down over night4 ,in the morning she wiped the jars thoroughly with a damp cloth1 inspected them carefully to be sure that they did not leak1 pasted on the labels and stored the jars away in the preserve closet4 ,mother said these would need to stand a month before they would be ready to be eaten4 ,pickled ,onions ,no4 #b ,onions 7small white71 #a quart ,salt1 #a_/b cup ,water 7boiling71 #b quarts ,vinegar1 ,whole cloves1 #a dozen ,bay leaf1 ,one ,mace1 ,one blade ,the onions used in this recipe were what are called the silver skins or little white button onions4 ,after ,adelaide poured boiling water on the onions1 so that she could peel them more easily1 she let the cold water run in the pan and peeled the onions 7with the little sharp knife7 under running water to prevent the tears from falling4 ,the onions she placed in a stone jar and poured over a brine made of two quarts of boiling water and one-half of a cup of salt4 ,these she covered and let stand over night4 ,the next morning ,adelaide emptied the onions into the colander1 draining off the brine and rinsing them in clear cold water4 ,into a saucepan she poured enough vinegar to cover the onions1 added the dozen whole cloves1 the blade of mace and the bay leaf and let them come slowly to the boiling point4 ,then she added the onions and moved the saucepan towards the back of the range to let it stand for fifteen minutes4 ,at the end of that time ,adelaide filled the two sterilized pint jars with the onions1 poured over the hot vinegar and spices to overflowing1 inserted a silver knife between the onions and the jar to let all air bubbles rise to the top and break1 fitted on the new rubbers smoothly1 sealed the jars quickly1 then stood them upside down over night4 ,in the morning they were inspected carefully for any leaks1 wiped off thoroughly with a damp cloth and after the labels were pasted on1 stored away in the preserve closet4 ,chili ,sauce ,tomatoes 7large1 ripe71 ,nine ,onions 7large71 ,two ,onions 7small71 ,one ,red peppers1 ,one ,salt1 #a tablespoon ,mixed spices 7ground71 #a-a_/b teaspoons ,ginger 7ground71 #a_/b teaspoon ,sugar 7brown71 #a lb4 ,vinegar1 #a-a_/b cups ,over the tomatoes and onions ,adelaide poured boiling water1 then peeled them4 ,the red pepper she washed and wiped1 cut in halves1 and removed the seeds4 ,through the meat chopper she put the tomatoes1 onions1 and pepper1 then emptied them into a saucepan4 ,to these ,adelaide added the tablespoon of salt1 the one and one-half teaspoons of ground mixed spices1 the half teaspoon of ground ginger1 the pound of brown sugar and the one and one-half cups of vinegar4 ,placing the saucepan over the fire she let the contents come slowly to the boiling point1 stirring occasionally with the wooden spoon1 and stewed the mixture gently for one-half hour4 ,it was then ready to pour into the sterilized pint jars4 ,these she filled to overflowing1 inserted a silver knife around the sides to let all air bubbles rise to the top and break1 fitted on the new rubbers1 sealed quickly and stood upside down out of the way of any draft4 ,in the morning ,adelaide looked the jars over carefully to be sure they did not leak1 wiped the outside thoroughly with a damp cloth1 pasted on the labels1 then stored the jars away in the preserve closet4 ,adelaide found that nearly everybody enjoyed this ,chili ,sauce on ,saturday night with their beans4 ,piccalilli was another general favorite1 and the recipe came from a friend who had experimented with it a number of years so that now she considered the flavor exactly right4 ,piccalilli ,green tomatoes1 #a quart ,onions1 #c_/d pint ,green pepper1 ,one-half ,salt ,vinegar ,water ,sugar 7brown71 #a_/d lb4 ,mixed spices 7ground71 #a_/d teaspoon ,adelaide washed and wiped the tomatoes and peeled the onions4 ,from the half of the green pepper she removed the seeds4 ,using an earthenware bowl ,adelaide sliced the tomatoes1 onions and half pepper1 and arranged them in layers4 ,over each layer she sprinkled salt 7she was careful not to sprinkle too much71 then covered the bowl and let it stand over night4 ,in the morning she drained off the water and emptied the contents of the bowl into the saucepan4 ,adelaide partly covered the tomatoes1 onions and half pepper with vinegar and added sufficient cold water to just come to the top4 ,then she added the fourth of a pound of brown sugar and the fourth of a teaspoon of mixed ground spices4 ,the saucepan was placed over the fire and the ingredients ,adelaide let boil for fifteen minutes4 ,at the end of that time she filled the sterilized pint jars to overflowing1 inserted a silver knife to let all air bubbles rise to the top and break1 fitted on the new rubbers smoothly1 sealed the jars quickly and stood them upside down out of the way of any draft4 ,the next morning1 after examining the jars to be sure they did not leak1 ,adelaide wiped off the outsides with a damp cloth1 pasted on the labels and stored the jars away in the preserve closet4 ,pepper ,relish ,green peppers 7large71 ,six ,red peppers1 ,six ,onions 7medium71 ,two ,salt1 #a tablespoon ,sugar1 #a cup ,vinegar1 #a pint ,the young lady who gave this recipe to mother was a graduate of the college that leads in the teaching of domestic science and was herself a teacher at the time4 ,mother said it was a nice change to eat with cold meats1 only ,adelaide must be sure not to make the mistake she did when she 7mother7 first made it4 ,what was that8 asked ,adelaide4 ,well1 dear1 ,i forgot to remove the seeds from the peppers1 and we nearly burned our mouths1 it was so hot1 mother smilingly replied4 ,washing and wiping the peppers ,adelaide cut them in halves and removed every seed4 ,she peeled the onions1 then put the peppers and onions through the meat chopper4 ,placing these in a saucepan1 she covered them with boiling water and they stood for ten minutes before putting over the fire4 ,they boiled for three minutes and then ,adelaide drained them in the wire strainer until they were very dry4 ,returning to the saucepan1 she added the tablespoon of salt1 the cup of sugar and the pint of vinegar4 ,after boiling all the ingredients together for twenty minutes ,adelaide filled the sterilized pint jars to overflowing1 inserted a silver knife to let all air bubbles rise to the top and break1 fitted on new rubbers smoothly1 sealed the jars quickly and stood them upside down out of the way of any draft4 ,in the morning she looked the jars over carefully to be sure that they did not leak1 wiped off the outsides with a damp cloth1 pasted on the labels and stored the final results of her labor away in the preserve closet4 ,mustard ,pickles ,no4 #a ,cucumbers 7tiny71 #a pint ,onions 7small button71 #a pint ,cauliflower 7medium71 ,one ,green pepper1 ,one ,salt1 #a_/b cup ,water1 #a quart ,flour1 #a_/d cup ,english mustard 7ground71 #a-a_/b tablespoons ,turmeric1 #a_/d tablespoon ,vinegar ,sugar1 #a_/d cup ,each tiny cucumber was washed and wiped and placed in the saucepan4 ,adelaide covered the onions with boiling water for a few minutes1 then let the cold water run into the pan while she peeled them--if you peel onions under running water you will not cry4 ,these she added to the cucumbers4 ,the cauliflower ,adelaide stood in a pan of cold water1 to which she had added a handful of salt 7this mother explained was to draw out any worms if there were any74 ,then she separated the cauliflower into small flowers1 cutting off the thick stalk1 and added to the cucumbers and onions4 ,the green pepper was washed and wiped1 cut in halves and the seeds removed4 ,it was then put through the meat chopper and added to the other vegetables4 ,adelaide made a brine of one quart of water and one-half of a cup of salt4 ,this she poured over the mixture of vegetables1 covered and stood for twenty-four hours4 ,at the end of that time she placed the saucepan over the fire and let the contents heat through1 then turned them into the colander to drain4 ,mixing together the one-fourth cup of flour1 the one and one-half tablespoons of ground ,english mustard1 and the one-fourth tablespoon of turmeric powder with enough cold vinegar to make a smooth paste1 ,adelaide added one-fourth of a cup of sugar and sufficient vinegar to make one and one-fourth pints in all4 ,this mixture she boiled until it thickened and was smooth1 stirring constantly with the wooden spoon1 then added the vegetables and cooked until they were well heated throughout4 ,filling the sterilized pint jars to overflowing1 ,adelaide inserted the silver knife to let all air bubbles rise to the top and break1 fitted on the new rubbers smoothly1 sealed the jars quickly and stood them upside down out of the way of any draft4 ,in the morning the jars were carefully inspected to be sure that they did not leak1 the outsides were wiped off with a damp cloth1 then ,adelaide pasted on the labels and stored the pickles away in the preserve closet4 ,mustard ,pickles ,no4 #b ,cucumbers 7tiny71 #a pint ,cauliflower 7large71 ,one ,celery1 #a-a_/b bunches ,red peppers1 ,two ,green peppers1 ,one and one-half ,onions 7small button71 #a pint ,water1 #b-a_/b quarts ,salt1 #a-a_/d cups ,vinegar1 #b quarts ,sugar1 #a-a_/d cups ,celery seed1 #b teaspoons ,english mustard1 #a_/d pound ,turmeric powder1 #a_/d ounce ,flour1 #c_/h cup ,you just wait1 my dear1 until ,daddy finds out you have put up this special recipe of ',mustard ,pickles' and you'll have to hide them under lock and key1 if you wish to keep any1 said mother4 ,but ,i shan't tell him1 laughed ,adelaide4 ,i'll put them away and then surprise him next winter2 perhaps ,i'll give him a jar for a ,christmas present4 ,so ,adelaide smiled away to herself as she busily prepared the vegetables4 ,the tiny cucumbers were washed and wiped carefully and placed in a large earthenware bowl4 ,the cauliflower was placed in a pan of cold water to which had been added a handful of salt 7this was to draw out any insects or little worms that might be there71 it was pulled apart into small flowers1 cutting off the thick stalk1 then added to the cucumbers4 ,the celery was thoroughly washed1 the leaves and tough outside stalks removed1 the sticks cut into small pieces about an inch long and added to the cucumbers and cauliflower4 ,the red and green peppers were washed and wiped and the seeds removed1 then ,adelaide put them through the meat chopper and used the seeds of one-eighth of one pepper4 ,these were placed in the bowl and mixed with the other vegetables4 ,over the little button onions or silver skins1 ,adelaide poured boiling water1 then removed the skins under running water 7to prevent her from crying7 and poured them into the bowl4 ,after a brine of two and one-half quarts of cold water and a cup and a quarter of salt was made1 it was poured over the vegetables and stood over night4 ,in the morning the vegetables were well drained in the colander and one and three-fourths quarts of vinegar was brought to the boiling point4 ,adding the pickles1 ,adelaide let them cook until they were perfectly tender1 next she added one and one-fourth cups of sugar and two teaspoons of celery seed4 ,mixing together one-fourth of a pound of ,english mustard1 one-fourth of an ounce of turmeric powder and three-eighths of a cup of flour with one cup of vinegar 7added gradually so that it made a smooth paste7 ,adelaide poured this over the pickles and stirred with the wooden spoon until it just thickened4 ,the sterilized jars were filled at once to overflowing1 the silver knife inserted to let all air bubbles rise to the top and break1 and the new rubbers fitted on smoothly4 ,sealing them quickly1 ,adelaide stood the jars upside down out of the way of any draft4 ,the next morning1 after carefully inspecting each jar to see that it did not leak1 she wiped off the outsides with a damp cloth1 pasted on the labels and stored away in the preserve closet4 ,ripe ,cucumber ,pickles ,ripe cucumbers1 #b-a_/c lbs4 ,salt1 #a tablespoon ,water1 #a quart ,sugar1 #b cups ,vinegar1 #b_/c cup ,whole cloves1 #a teaspoon ,stick cinnamon1 #a stick ,adelaide washed and wiped the cucumbers1 cut them in quarters lengthwise and each quarter in halves4 ,these she weighed1 then placed in an earthenware bowl and covered with a weak brine made of one quart of cold water and one tablespoon of salt4 ,after allowing them to stand for twelve hours1 she rinsed the cucumbers thoroughly in several waters1 then steamed them for twenty minutes4 ,putting the two-thirds of a cup of vinegar1 the two cups of sugar1 the teaspoon of whole cloves and the stick of cinnamon 7broken in small pieces7 into a saucepan1 ,adelaide boiled them for five minutes2 adding the cucumbers she let them simmer for twenty minutes4 ,removing the saucepan1 she covered it and stood it away until the next day1 when she lifted out the cucumbers with a silver fork and placed them in the sterilized pint jars4 ,the syrup she boiled for five minutes1 then poured at once into the jars so that it overflowed4 ,next she inserted the silver knife to let all air bubbles rise to the top and break1 fitted on the new rubbers smoothly1 sealed quickly and stood upside down out of the way of any draft4 ,in the morning the jars were inspected carefully to see that they did not leak1 the outsides were wiped clean with a damp cloth1 the labels were pasted on and then ,adelaide stored the jars away in the preserve closet4 ,chopped ,pickles ,green tomatoes 7chopped71 #a pint ,small onion 7chopped71 ,one ,small green pepper 7chopped71 ,one ,salt1 #a tablespoon ,pepper1 #a_/d teaspoon ,mustard 7ground71 #a_/b teaspoon 7scant7 ,cinnamon 7ground71 #a_/b teaspoon ,allspice 7ground71 #a_/b teaspoon ,cloves 7ground71 #a_/b teaspoon ,white mustard seed1 #a-a_/b teaspoons ,vinegar1 #a cup ,after washing and wiping the tomatoes1 and peeling the onion1 ,adelaide put them through the meat chopper4 ,the green pepper was also washed and wiped and put through the meat chopper when she had removed the seeds4 ,placing these in an earthenware bowl1 ,adelaide sprinkled a tablespoon of salt over them1 covered them1 stood them aside for twenty-four hours and then drained them4 ,the cup of vinegar1 the one-fourth teaspoon of pepper1 the scant half teaspoon of ground mustard1 the one-half teaspoon each of ground cinnamon1 allspice1 and cloves1 and the one and one-half teaspoons of white mustard seed were placed in a saucepan and heated to the boiling point1 after which ,adelaide added the tomatoes1 onion1 and pepper1 cooking them slowly for fifteen minutes4 ,she next filled the sterilized pint jar to overflowing1 inserted a silver knife to let all air bubbles rise to the top and break1 fitted a new rubber on smoothly1 sealed the jar quickly and stood it upside down out of the way of any draft4 ,in the morning ,adelaide examined the jar carefully to be sure that it did not leak1 wiped the outside with a damp cloth1 pasted on the label and stored the jar away in the preserve closet4 ,chow ,chow ,green tomatoes 7small71 #a dozen ,onions 7small button71 #a dozen ,cucumbers 7tiny71 #a dozen ,cauliflower 7small pieces71 #a dozen ,celery1 #b sticks ,string beans1 #a dozen ,mustard seed1 #a_/b ounce ,turmeric powder1 #a_/d ounce ,allspice 7ground71 #a teaspoon ,pepper1 #a teaspoon ,clove 7ground71 #a teaspoon ,salt1 #a tablespoon ,vinegar1 #b cups ,when ,adelaide had washed and wiped the tomatoes she cut them into quarters4 ,the small button onions she peeled under running water4 ,the tiny cucumbers were washed and wiped1 then cut in halves4 ,the cauliflower was placed in a pan of cold water4 ,she added one tablespoon of salt 7this drew out any insects or small worms that might be there71 then she broke off twelve small pieces4 ,the two white stalks of celery she washed and cut into inch pieces4 ,the string beans were washed1 wiped1 the strings removed and each bean cut into small pieces4 ,all these ,adelaide placed in a large earthenware bowl and sprinkled a tablespoon of salt over the vegetables1 letting them stand over night1 then draining them4 ,the one-half ounce of mustard seed1 the one-fourth ounce of turmeric powder1 the teaspoon each of allspice1 pepper1 and clove and the two cups of vinegar ,adelaide put in the saucepan and brought to the boiling point4 ,after which1 she added the vegetables and cooked until tender4 ,the sterilized pint jars were filled to overflowing1 the silver knife inserted to let all air bubbles rise to the top and break1 the new rubbers were fitted on smoothly1 and the jars sealed quickly4 ,then ,adelaide stood them upside down out of the way of any draft4 ,in the morning ,adelaide examined the jars to be sure that they did not leak1 wiped off the outsides with a damp cloth1 pasted on the labels and stored her work away in the preserve closet4 ,pickled ,red ,cabbage ,red cabbage1 ,one-half ,salt1 #a_/b teaspoon ,pepper1 #a_/d teaspoon ,red pepper1 ,one-half ,celery seed1 #a_/b tablespoon ,mustard seed1 #a tablespoon ,vinegar1 #a cup ,adelaide stood the cabbage in a pan of cold water containing one tablespoon of salt4 ,this was to draw out any insects or worms that are sometimes found among the leaves4 ,after draining the cabbage she cut it into fine strips4 ,the red pepper she wiped1 removed the seed1 and cut into small pieces4 ,this with the one-half tablespoon of celery seed1 the tablespoon of mustard seed1 the one-half teaspoon of salt1 the one-fourth teaspoon of pepper1 and the cup of vinegar ,adelaide put into a saucepan and brought to the boiling point4 ,packing the cabbage into a sterilized jar1 ,adelaide poured over the vinegar1 mustard and celery seeds as soon as they were cold4 ,the air bubbles were forced to the top and broken by inserting a silver knife in the jar1 a new rubber was fitted on1 then ,adelaide sealed the jar quickly and stood it upside down over night4 ,next morning1 after examining it carefully to see that it did not leak1 she wiped the jar on the outside with a damp cloth1 pasted on the label and stored the pickled cabbage away in the preserve closet4 ,cucumber ,pickles ,tiny cucumbers ,salt1 #a_/d cup ,water1 #a quart ,vinegar ,onion1 ,one slice ,whole cloves1 #a teaspoon ,mustard seed1 #a_/b ounce ,mace1 #c blades ,horseradish 7grated71 #a_/b cup ,adelaide measured enough of the tiny cucumbers to fill a pint jar1 washed and wiped them1 then placed them in an earthenware bowl4 ,these she covered with one quart of water and one-fourth of a cup of salt and let them stand twenty-four hours4 ,at the end of this time ,adelaide took out the cucumbers1 wiped each one1 and placed them in the sterilized pint jar4 ,measuring enough vinegar to fill the jar1 ,adelaide poured it into a saucepan1 then added one slice of onion1 a teaspoon of whole cloves1 one-half ounce of mustard seed1 three blades of mace and one-half cup of grated horseradish4 ,as soon as the vinegar boiled ,adelaide poured it over the cucumbers at once4 ,next she inserted a silver knife in the jar to force all air bubbles to the top1 fitted on a new rubber1 sealed quickly1 then stood the jar upside down over night4 ,in the morning the jar was carefully inspected to be sure it did not leak1 the outside was wiped off with a damp cloth1 then ,adelaide pasted on the label and stored the outcome of her work away in the preserve closet4 ,plum ,tomato ,pickles ,plum tomatoes 7small yellow71 #a dozen ,cinnamon 7ground71 #a teaspoon ,cloves 7ground71 #a teaspoon ,sugar1 #a pound ,vinegar1 #a cup ,first ,adelaide measured out the cup of vinegar1 the pound of sugar and the teaspoon each of cloves and cinnamon into a saucepan4 ,while these were boiling for five minutes1 ,adelaide washed and wiped the tomatoes4 ,dropping them carefully into the syrup1 ,adelaide let the tomatoes simmer gently until they could be pierced easily with a silver fork4 ,taking care not to break the fruit1 she lifted the tomatoes into the sterilized jar and poured on the syrup to overflowing4 ,after inserting a silver knife between the jar and the fruit to let all air bubbles rise to the top and break1 ,adelaide fitted on a new rubber smoothly1 sealed the jar quickly and stood it upside down out of the way of any draft4 ,the next morning she inspected the jar carefully to be sure it did not leak1 wiped off the outside with a damp cloth1 pasted on the label and stored the jar away in the preserve closet4 ,tomato ,catsup ,ripe tomatoes ,vinegar1 #a_/d cup ,salt1 #a-a_/b teaspoons ,black pepper1 #c_/d teaspoon ,cayenne pepper1 #a_/h teaspoon ,mustard1 #c_/d teaspoon ,sugar 7brown71 #a_/d cup ,adelaide placed several large tomatoes in a pan and covered them with boiling water4 ,it was then easy1 she found1 to remove the skins4 ,after cutting them into quarters1 she put the tomatoes into a saucepan and let them just come to the boiling point4 ,removing the saucepan from the fire1 ,adelaide poured the tomatoes into the colander1 pressed them through1 and then pressed them again through a sieve4 ,to one pint of pressed tomatoes ,adelaide added one-fourth of a cup of vinegar1 one and one-half teaspoons of salt1 three-fourths of a teaspoon of black pepper1 one-eighth of a teaspoon of cayenne pepper1 three-fourths of a teaspoon of dry mustard1 and one-fourth of a cup of brown sugar4 ,adelaide boiled these ingredients together until they thickened1 then poured them into bottles4 ,she filled the bottles clear to the top allowing just enough room for the cork1 which she pressed in tightly1 then dipped the top of the bottle into melted paraffin4 ,after putting on the label1 ,adelaide stored the jar away in the preserve closet4 ,mother1 said ,adelaide one morning1 how do you put up tomatoes8 ,i mean ones like those you use for tomato bisque and scalloped tomatoes8 ,there is nothing simpler1 my dear1 and as soon as those big beauties on ,daddy's tomato plants are ripe enough you shall have them for your own1 answered mother4 ,tomatoes ,ripe tomatoes1 #a dozen ,adelaide watched those tomatoes every day1 and as soon as they were sufficiently ripe she picked them4 ,placing the tomatoes in a pan1 she covered them with boiling water for about a minute1 drained off the water1 peeled them and cut them into quarters4 ,adelaide let these come just to the boiling point1 then she filled the sterilized pint jars at once4 ,in filling the jars ,adelaide was careful not to let any of the little seeds of the tomatoes remain on the rubber as they might prevent the jar from being perfectly air-tight4 ,as usual1 ,adelaide inserted the silver knife in the jar to let all air bubbles rise to the top and break1 fitted on new rubbers smoothly1 sealed the jar quickly and let it stand upside down out of the way of any draft4 ,the next morning ,adelaide examined the jar thoroughly to be sure it did not leak1 wiped off the outside with a damp cloth1 pasted on the label1 then stored the jar away in the preserve closet4 ,,chapter ,,viii ,,canning ,,the ,,government ,,way ,,early in the summer a friend who was doing government extension work in one of our ,new ,england states sent ,adelaide a book on ,home ,canning that the government had published4 ,adelaide was much pleased and she and mother pored over it eagerly4 ,mother picked out the ,single ,period ,cold-,pack method as being the simplest and best for a little girl4 ,this is what the government says-- ,by the ',single ,period ,cold-,pack' method it is as easy to can vegetables as to can fruits4 ,the prepared vegetables or fruits are blanched in boiling water or live steam1 then quickly cold-dipped and packed at once into hot jars and sterilized in boiling water or by steam pressure4 ,the jars are then sealed1 tested for leaks and stored4 ,the ,single ,period ,cold-,pack method is a simple and sure way of canning4 ,it insures a good color1 texture and flavor to the vegetable or fruit canned4 ,in using this method sterilization is completed in a single period1 saving time1 fuel and labor4 ,the simplicity of the method commends it4 ,fruits are put up in syrups4 ,vegetables require only salt for flavoring and water to fill the container4 ,another advantage is that it is practicable to put up food in small as well as large quantities4 ,single ,period ,cold-,pack ,equipment ,the ,homemade ,outfit4--,a serviceable ,single ,period ,cold-,pack canning outfit may be made of equipment found in almost any household4 ,any utensil large and deep enough to allow an inch of water above jars1 and having a closely fitting cover1 may be used for sterilizing4 ,into this utensil should be placed a wire or wooden rack to hold the jars off the bottom and to permit circulation of water underneath the jars4 ,for lifting glass top jars use two buttonhooks or a similar device4 ,for lifting screw-top jars1 suitable lifters may be bought for a small sum4 ,containers ,for home use glass jars are more satisfactory for canning4 ,glass jars properly cared for will last for years4 ,all types of jars which seal readily may be used4 ,jars having glass tops held in place by bails are especially easy to handle while they are hot4 ,tops for ,economy jars must be purchased new each year4 ,small necked bottles can be used for holding fruit juices4 ,large mouthed bottles can be used for jams1 marmalades and jellies4 ,tests for ,jars and ,rubbers ,jars should be tested before they are used4 ,some of the important tests are here given3 ,glass-top ,jars4--,fit top to jar4 ,if top rocks when tapped it should not be used on that jar4 ,the top bail should not be too tight nor too loose4 ,if either too tight or too loose the bail should be taken off and bent until it goes into place with a light snap4 ,all sharp edges on top and jar should be filed or scraped off4 ,screw-top ,jars4--,use only enameled1 lacquered or vulcanized tops4 ,screw the top on tightly without the rubber4 ,if thumb nail can be inserted between top and jar1 the top is defective4 ,if the edge is only slightly uneven it can be bent so that it is usable4 ,put on the rubber and screw on the top tightly1 and then pull the rubber out4 ,if the rubber returns to place the top does not fit properly and should not be used on that jar4 ,rubbers4--,be very particular about the rubbers used4 ,buy new rubbers every year as they deteriorate from one season to another4 ,it is always well to test rubbers when buying4 ,a good rubber will return to its original size when stretched4 ,when pinched it does not crease4 ,it should fit the neck of the jar snugly1 and be fairly wide and thick4 ,it is cheaper to discard a doubtful rubber than to lose a jar of canned goods4 ,grading ,vegetables and fruits should be sorted according to color1 size and ripeness4 ,this is called grading4 ,it insures the best pack and uniformity of flavor and texture to the canned product1 which is always desirable4 ,blanching and ,cold-,dipping ,the most important steps in canning are the preliminary steps of blanching1 cold-dipping1 packing in hot1 clean containers1 adding hot water at once1 then immediately half sealing jars and putting into the sterilizer4 ,spoilage of products is nearly always due to carelessness in one of these steps4 ,blanching is necessary with all vegetables and many fruits4 ,it insures thorough cleansing and removes objectionable odors and flavors and excess acids4 ,it reduces the bulk of greens and causes shrinkage of fruits1 increasing the quantity which may be packed in a container1 which saves storage space4 ,blanching consists of plunging the vegetables or fruits into boiling water for a short time4 ,for doing this place them in a wire basket or piece of cheesecloth4 ,the blanching time varies from one to fifteen minutes1 as shown in the time-table4 ,spinach and other greens should not be blanched in hot water4 ,they must be blanched in steam4 ,to do this place them in a colander and set this into a vessel which has a tightly fitting cover4 ,in this vessel there should be an inch or two of water1 but the water must not be allowed to touch the greens4 ,another method is to suspend the greens in the closed vessel above an inch or two of water4 ,this may be done in a wire basket or in cheesecloth4 ,allow the water to boil in the closed vessel from fifteen to twenty minutes4 ,when the blanching is complete remove the vegetables or fruits from the boiling water or steam and plunge them once or twice into cold water4 ,do not allow them to stand in the cold water4 ,this latter process is the ,cold ,dip4 ,it hardens the pulp and sets the coloring matter in the product4 ,steps in the ,single ,period ,cold-,pack ,method ,in canning by the ,single ,period ,cold-,pack method it is important that careful attention be given to each detail4 ,do not undertake canning until you have familiarized yourself with the various steps1 which are as follows3 #a4 ,vegetables should be canned as soon as possible after being picked2 the same day is best4 ,early morning is the best time for gathering them4 ,fruits should be as fresh as possible4 #b4 ,before starting work have on the stove the boiler or other holder in which the sterilizing is to be done1 a pan of boiling water for use in blanching and a kettle of boiling water for use in filling jars of vegetables2 or1 if canning fruits1 the syrup to be used in filling the jars4 ,arrange on this working table all necessary equipment1 including instructions4 #c4 ,test jars and tops4 ,all jars1 rubbers and tops should be clean and hot4 #d4 ,wash and grade product according to size and ripeness4 7,cauliflower should be soaked #a hour in salted water1 to remove insects if any are present4 ,put berries into a colander and wash1 by allowing cold water to flow over them1 to prevent bruising47 #e4 ,prepare vegetable or fruit4 ,remove all but an inch of the tops from beets1 parsnips and carrots and the strings from green beans4 ,pare squash1 remove seeds and cut in small pieces4 ,large vegetables should be cut into pieces to make close pack possible4 ,the pits should be removed from cherries1 peaches and apricots4 #f4 ,blanch in boiling water or steam as directed4 #g4 ,cold-dip1 but do not allow product to stand in cold water at this or any other stage4 #h4 ,pack in hot jars which rest on hot cloths or stand in a pan of hot water4 ,fill the jars to within #a_/d to #a_/b inch of tops4 7,in canning berries1 to insure a close pack1 put a #b or #c inch layer of berries on the bottom of the jar and press down gently with a wooden spoon4 ,continue in this manner with other layers until jar is filled4 ,fruits cut in half should be arranged with pit surface down47 #i4 ,add salt and boiling water to vegetables to cover them4 ,to fruits add hot syrup or water4 #aj4 ,place wet rubber and top on jar4 #aa4 ,with a bail-top jar adjust top bail only1 leaving lower bail or snap1 free4 ,with screw top jar screw the top on lightly1 using only the thumb and little finger4 7,this partial sealing makes it possible for steam generated within the jar to escape1 and prevents breakage47 #ab4 ,place the jars on rack in boiler or other sterilizer4 ,if the home-made hot-water bath outfit is used enough water should be in the boiler to come at least one inch above the tops of the jars1 and the water1 in boiling out1 should never be allowed to drop to the level of these tops4 ,in using the hot-water bath outfit1 begin to count sterilizing time when the water begins to boil4 ,water is at the boiling point when it is jumping or rolling all over4 ,water is not boiling when bubbles merely form on the bottom or when they begin to rise to the top4 ,the water must be kept boiling all during the period of sterilization4 #ac4 ,consult time table and at the end of the required sterilizing period remove the jars from the sterilizer4 ,place them on a wooden rack or on several thicknesses of cloth to prevent breakage4 ,complete the sealing of jars4 ,with bail-top jars this is done by pushing the snap down2 with screw-top jars by screwing cover on tightly4 #ad4 ,turn the jars upside down as a test for leakage and leave them in this position till cold4 ,let them cool rapidly but be sure that no draft reaches them as a draft will cause breakage4 7,if there is any doubt that a bail-top jar is perfectly sealed a simple test may be made by loosening the top bail and lifting the jar by taking hold of the top with the fingers4 ,the internal suction should hold the top tightly in place when thus lifted4 ,if the top comes off put on a new wet rubber and sterilize #ae minutes longer for fruits47 ,with screw-top jars try the tops while the jars are cooling1 or as soon as they have cooled1 and1 if loose1 tighten them by screwing on more closely4 #ae4 ,wash and dry each jar1 label and store4 ,if storage place is exposed to light1 wrap each jar in paper1 preferably brown1 as light will fade the color of products canned in glass4 ,the boxes in which jars were bought affords a good storage place4 ,caution ,against ,freezing ,care should be taken to store canned vegetables and fruits where they will be protected from freezing4 ,if the place of storage is not frost-proof the jars should be moved to a warmer place when the weather becomes severe4 ,time ,table for ,blanching and ,sterilizing ,the following time table shows blanching time for various vegetables and fruits1 and also sterilizing time4 ,,sterilizing ,,vegetables ,,blanching ------------ ,hot ,water ---------------------------------------- ------------- ,minutes ,minutes ,asparagus #aj to #ae #abj ,beets #e #ij ,brussels ,sprouts #e to #aj #abj ,cabbage #e to #aj #abj ,cauliflower #c #fj ,carrots #e #ij ,corn #e to #aj #ahj ,greens #ae #abj ,lima ,beans #e to #aj #ahj ,okra #e to #aj #abj ,parsnips #e #ij ,peppers #e to #aj #abj ,peas #e to #aj #ahj ,pumpkin ,see directions #abj ,salsify #e #ij ,sauerkraut -- #abj ,string ,beans #e to #aj #abj ,squash ,see directions #abj ,tomatoes ,to loosen skins #bb ,,fruits ,apples #a-a_/b #bj ,apricots #a to #b #af ,blackberries none #af ,blueberries none #af ,dewberries none #af ,cherries1 sweet none #af ,cherries1 sour none #af ,currants none #af ,gooseberries #a to #b #af ,oranges #a to #b #ab ,pears #a-a_/b #bj ,peaches ,to loosen skins#a #af to #be ,plums none #af ,pineapples #c to #e #cj ,quinces #a-a_/b #bj ,raspberries none #af ,rhubarb #a to #c #bj ,strawberries none #af ,fruits without sugar -- #cj ,,footnote3 #a ,some peaches do not peel readily even if dipped in boiling water4 ,in such cases omit dipping in boiling water and pare them4 ,the time given in this table and in the special instructions is for quart jars4 ,for pint jars deduct #e minutes4 ,for #b quart jars add #cj minutes4 ,the time here given is for #a quart jars and fresh products at altitudes up to #a1jjj feet above sea level4 ,for higher altitudes increase the time #aj per cent for each additional #ejj feet4 ,for example1 if the time is given as #abj minutes in the table and your location is #a1ejj feet above sea level1 the time should be made #acb minutes2 for #b1jjj feet1 #add minutes4 ,the time here given is for fresh1 sound and firm vegetables4 ,for vegetables which have been gathered over #bd hours increase the time of sterilization by adding one-fifth4 ,,special ,,instructions ,,for ,,canning ,,vegetables ,the addition of #a level teaspoonful of salt to a jar of vegetables is for quart jars4 ,for pint jar use #a_/b teaspoonful4 ,for #b quart jar use #b teaspoonfuls4 ,asparagus ,wash1 scrape off scales and tough skin4 ,with a string bind together enough for one jar4 ,blanch tough ends from #e to #aj minutes1 then turn so that the entire bundle is blanched #e minutes longer4 ,cold-dip4 ,remove string4 ,pack1 with tip ends up4 ,add #a teaspoonful of salt and cover with boiling water4 ,put on rubber top and adjust top bail or screw top on with thumb and little finger4 ,sterilize #abj minutes in hot-water bath4 ,remove1 complete seal and cool4 ,beets ,use only small ones4 ,wash and cut off all but an inch or two of root and leaves4 ,blanch #e minutes1 cold-dip and scrape off skin and stems4 ,they may be packed in jar sliced or whole4 ,add #a teaspoonful of salt and cover with boiling water4 ,put on rubber and top and adjust top bail or screw top on with thumb and little finger4 ,sterilize #ij minutes in hot-water bath4 ,remove1 complete seal and cool4 ,cabbage and ,brussels ,sprouts ,the method is the same as for cauliflower1 except that the vegetables are not soaked in salted water4 ,blanch #e to #aj minutes4 ,sterilize #abj minutes in hot-water bath4 ,carrots ,select small1 tender carrots4 ,leave an inch or two of stems1 wash1 blanch #e minutes and cold-dip4 ,then remove skin and stems4 ,pack whole or in slices1 add #a teaspoonful of salt and cover with boiling water4 ,put on rubber and top and adjust top bail or screw top on with thumb and little finger4 ,sterilize #ij minutes in hot-water bath4 ,remove1 complete seal and cool4 ,cauliflower ,wash and divide head into small pieces4 ,soak in salted water #a hour1 which will remove insects if any are present4 ,blanch #c minutes1 cold-dip and pack in jar4 ,add #a teaspoonful of salt and cover with boiling water4 ,put on rubber and top and adjust top bail or screw top on with thumb and little finger4 ,sterilize #fj minutes in hot-water bath4 ,remove1 complete seal and cool4 ,corn ,canning corn on the cob1 except for exhibition purposes1 is a waste of space4 ,for home use remove the husks and silk1 blanch tender ears #e minutes1 older ears #aj minutes1 cold-dip1 and cut from cob4 ,pack lightly to within #a_/b inch of the top of the jar1 as corn swells during sterilization4 ,add #a teaspoonful of salt and cover with boiling water1 put on rubber and top1 adjust top bail or screw top on with thumb and little finger4 ,sterilize #ahj minutes in hot-water bath4 ,remove1 complete seal and cool4 ,greens ,wash until no dirt can be felt in the bottom of the pan4 ,blanch in steam #ae minutes4 7,mineral matter is lost if blanched in water47 ,cold-dip1 cut in small pieces and pack or pack whole4 ,do not pack too tightly4 ,add #a teaspoonful of salt to each jar and cover with boiling water4 ,put on rubber and top and adjust top bail or screw top on with thumb and little finger4 ,sterilize #abj minutes in hot-water bath4 ,remove1 complete seal and cool4 ,lima ,beans ,shell4 ,blanch #e to #aj minutes4 ,cold-dip1 pack in jar1 add #a teaspoonful of salt and cover with boiling water4 ,put on rubber and top1 and adjust top bail or screw top on with thumb and little finger4 ,sterilize #ahj minutes in hot-water bath4 ,remove1 complete seal and cool4 ,okra ,wash and remove stems4 ,blanch #e to #aj minutes1 cold-dip and pack in jar4 ,add #a teaspoonful of salt and cover with boiling water4 ,put on rubber and top1 adjust top bail or screw top on with thumb and little finger4 ,sterilize #abj minutes in hot-water bath4 ,remove1 complete seal and cool4 ,parsnips ,the method is the same as for carrots4 ,peas ,those which are not fully grown are best for canning4 ,shell1 blanch #e to #aj minutes and cold-dip4 ,pack in jar1 add #a teaspoonful of salt and cover with boiling water4 ,if the jar is packed too full some of the peas will break and give a cloudy appearance to the liquid4 ,put on rubber and top and adjust top bail or screw top on with thumb and little finger4 ,sterilize #ahj minutes in hot-water bath4 ,remove1 complete seal and cool4 ,peppers ,wash1 stem and remove seeds4 ,blanch #e to #aj minutes1 cold-dip and pack in jar4 ,add #a teaspoonful of salt4 ,cover with boiling water1 put on rubber and top and adjust top bail or screw top on with thumb and little finger4 ,sterilize #abj minutes in hot-water bath4 ,remove1 complete seal and cool4 ,pumpkin1 ,winter ,squash ,remove seed4 ,cut the pumpkin or squash into strips4 ,peel and remove stringy center4 ,slice into small pieces and boil until thick4 ,pack in jar and sterilize #abj minutes in hot-water bath4 ,salsify ,wash1 blanch #e minutes1 cold-dip and scrape off skin4 ,it may be packed whole or in slices4 ,add #a teaspoonful of salt1 and cover with boiling water4 ,put on top and rubber and adjust top bail or screw top on with thumb and little finger4 ,sterilize #ij minutes in hot-water bath4 ,remove1 complete seal and cool4 ,string ,beans ,wash and remove ends and strings and cut into small pieces if desired4 ,blanch from #e to #aj minutes1 depending on age4 ,cold-dip1 pack immediately in jar1 add #a teaspoonful salt and cover with boiling water4 ,put on rubber and top and adjust top bail or screw top on with thumb and little finger4 ,sterilize #abj minutes in hot-water bath4 ,remove1 complete seal and cool4 ,summer ,squash ,pare1 cut in slices or small pieces and blanch #aj minutes4 ,cold-dip1 pack in jars1 add #a teaspoonful of salt1 cover with boiling water1 put on rubber and top and adjust top bail or screw top on with thumb and little finger4 ,sterilize #abj minutes in hot-water bath4 ,remove1 complete seal and cool4 ,tomatoes ,take medium sized tomatoes4 ,wash them1 blanch until skins are loose1 cold-dip and remove the skins4 ,pack whole in jar1 filling the spaces with tomato pulp made by cooking large and broken tomatoes until done and then straining and adding #a teaspoonful of salt to each quart of the pulp4 ,put on rubber and top and adjust top bail or screw top on with thumb and little finger4 ,sterilize #bb minutes in hot-water bath4 ,remove1 complete seal and cool4 ,tomatoes may be cut in pieces1 packed closely into jars and sterilized #be minutes in hot-water bath4 ,if this is done do not add any liquid4 ,,the ,,canning ,,of ,,fruits ,for fruits1 as well as for vegetables1 the ,single ,period ,cold-,pack method is best4 ,with some exceptions1 as shown in the table1 fruits should be blanched before canning4 ,when fruits are intended for table use1 syrup should be poured over them to fill the jars4 ,in canning fruits to be used for pie-filling or in cooking1 where unsweetened fruits are desirable1 boiling water is used instead of syrup4 ,when boiling water is thus used the sterilization period in hot-water bath is thirty minutes4 ,syrups ,in the directions given various grades of syrup are mentioned4 ,these syrups are made as follows3 ,thin--#a part sugar to #d parts water4 ,medium--#a part sugar to #b parts water4 ,thick--#a part sugar to #a part water4 ,boil the sugar and water until all the sugar is dissolved4 ,use thin syrup with sweet fruits4 ,use medium syrup with sour fruits4 ,thick syrup is used in candying and preserving4 ,,special ,,instructions ,,for ,,canning ,,fruits ,apples ,wash1 pare1 quarter or slice and drop into weak salt water4 ,blanch #a-a_/b minutes1 cold-dip1 pack into jar and cover with water or thin syrup4 ,put on rubber and top and adjust top bail or screw top on with thumb and little finger4 ,sterilize for #bj minutes in hot-water bath4 ,apples shrink during sterilization and for this reason economy of space is obtained by canning them in the form of sauce instead of in quarters or slices4 ,in canning sauce fill the jars with the hot sauce and sterilize #ab minutes in hot-water bath4 ,apricots ,use only ripe fruit4 ,blanch #a to #b minutes4 ,wash1 cut in half and remove pit4 ,pack in jar and cover with medium syrup4 ,put on rubber and top and adjust top bail or screw top on with thumb and little finger4 ,sterilize #af minutes in hot-water bath4 ,remove1 complete seal1 cool and store4 ,blackberries ,wash1 pack closely and cover with medium syrup4 ,put on rubber and top and adjust top bail or screw on top with thumb and little finger4 ,sterilize #af minutes in hot-water bath4 ,remove1 complete seal and cool4 ,blueberries ,currants ,loganberries ,raspberries ,the method is the same as for blackberries4 ,sterilize #af minutes in hot-water bath4 ,cherries ,cherries should be pitted before being canned4 ,pack in jar and cover with medium syrup4 ,put on rubber and top and adjust top bail or screw on top with thumb and little finger4 ,sterilize #af minutes in hot-water bath4 ,remove1 complete seal and cool4 ,pears ,peel and drop into salt water to prevent discoloration4 ,blanch #a-a_/b minutes4 ,pack in jar1 whole or in quarters1 and cover with thin syrup4 ,put on rubber and top and adjust top bail or screw on top with thumb and little finger4 ,sterilize #bj minutes in hot-water bath4 ,remove1 complete seal and cool4 ,a slice of lemon may be added to the contents of each jar for flavor4 ,peaches ,blanch in boiling water long enough to loosen skins4 ,cold-dip and remove skins4 ,cut in half and remove stones4 ,pack in jar and cover with thin syrup4 ,put on rubber and top and adjust top bail or screw on top with thumb and little finger4 ,if soft ripe1 sterilize #af minutes in hot-water bath2 if flesh is very firm1 #be minutes4 ,remove1 complete seal and cool4 ,some peaches do not peel readily even if dipped in boiling water4 ,in such cases omit dipping in boiling water and pare them4 ,plums ,wash1 pack in jar and cover with medium syrup4 ,put on rubber and top and adjust top bail or screw on top with thumb and little finger4 ,sterilize #af minutes in hot-water bath4 ,remove1 complete seal and cool4 ,pineapples ,pare1 remove eyes1 shred or cut into slices or small pieces1 blanch #c to #e minutes1 and pack in jar4 ,cover with medium syrup4 ,put on rubber and top and adjust top bail or screw on top with thumb and little finger4 ,sterilize #cj minutes in hot-water bath4 ,remove1 complete seal and cool4 ,quinces ,the method is the same as for apples4 ,they may be canned with apples4 ,sterilize #bj minutes in hot-water bath4 ,rhubarb ,wash and cut into short lengths4 ,cover with boiling water or thin syrup4 ,put on rubber and top and adjust top bail or screw on top with thumb and little finger4 ,sterilize #bj minutes in hot-water bath4 ,remove1 complete seal and cool4 ,strawberries ,wash and pack closely in jar4 ,cover with medium syrup1 put on rubber and top and adjust top bail or screw on top with thumb and little finger4 ,sterilize #af minutes in hot-water bath4 ,remove1 complete seal and cool4 ,,principles ,,of ,,jelly ,,making ,to be satisfactory1 jelly must be made from fruit juice containing pectin and acid4 ,pectin is a substance in the fruit which is soluble in hot water and which1 when cooked with sugar and acid1 gives1 after cooling1 the right consistency to jelly4 ,fruits to be used should be sound1 just ripe or slightly under-ripe1 and gathered but a short time4 ,wash them1 remove stems and cut large fruits into pieces4 ,with juicy fruits add just enough water to prevent burning while cooking4 ,in using fruits which are not juicy cover them with water4 ,cook slowly until the fruits are soft4 ,strain through a bag made of flannel or two thicknesses of cheesecloth or similar material4 ,test for ,pectin ,to determine if the juice contains pectin1 boil #a tablespoonful and cool4 ,to this add #a tablespoonful of grain alcohol and mix1 gently rotating the glass4 ,allow the mixture to cool4 ,if a solid mass--which is pectin--collects1 this indicates that in making jelly one part of sugar should be used to one part of juice4 ,if the pectin collects in two or three masses1 use #b_/c to #c_/d as much sugar as juice4 ,if it collects in several small particles use #a_/b as much sugar as juice4 ,if the presence of pectin is not shown as described it should be supplied by the addition of the juice of slightly under-ripe fruits1 such as apples1 currants1 crab-apples1 green grapes1 green gooseberries or wild cherries4 ,measure the juice and sugar4 ,the sugar may be spread on a platter and heated4 ,do not let it scorch4 ,when the juice begins to boil add the sugar4 ,boil rapidly4 ,the jelly point is reached when the juice drops as one mass from the side of a spoon or when two drops run together and fall as one from the side of the spoon4 ,skim the juice1 pour into sterilized glasses and cool as quickly as possible4 ,currant and green grape require #h to #aj minutes' boiling to reach the jelly point while all other juices require from #bj to #cj minutes4 ,when the jelly is cold pour over the surface a layer of hot paraffin4 ,a toothpick run around the edge while the paraffin is still hot will give a better seal4 ,protect the paraffin with a cover of metal or paper4 ,three or more extractions of juice may be made from fruit4 ,when the first extraction is well drained cover the pulp with water and let it simmer #cj minutes4 ,drain1 and test juice for pectin4 ,for the third extraction proceed in the same manner4 ,the juice resulting from the second and third extractions may be combined4 ,if the third extraction shows much pectin a fourth extraction may be made4 ,the first pectin test should be saved for comparison with the others4 ,if the second1 third or fourth extraction of juice is found thinner than the first extraction1 boil it until it is as thick as the first2 then add the sugar called for4 ,jelly ,making without ,test ,the test for pectin is desirable1 but it is not essential4 ,in some states it is inconvenient because of the difficulty of obtaining grain alcohol4 ,a large percentage of housewives make jelly without this test1 and satisfactory results may be obtained without it if care is taken to follow directions and to use the right fruits4 ,for the inexperienced jelly maker the safe rule is to confine jelly making to the fruits which are ideal for the purpose4 ,these include currants1 sour apples1 crab-apples1 under-ripe grapes1 quinces1 raspberries1 blackberries1 blueberries1 wild cherries1 and green gooseberries4 ,these contain pectin and acid in sufficient quantities4 ,in making jelly without the alcohol test1 with the juice of currants and under-ripe grapes use #a cup of sugar to #a cup of juice4 ,with raspberries1 blackberries1 blueberries1 sour apples1 crab-apples1 quinces1 wild cherries and green gooseberries use #c_/d cup of sugar to #a cup of juice4 ,this applies to the first extraction of juice and to the later extractions when they have been boiled to the consistency of the first extraction4 ,fruits which contain pectin but lack sufficient acid are peach1 pear1 quince1 sweet apple and guava4 ,with these acid may be added by the use of juice of crab-apples or under-ripe grapes4 ,strawberries and cherries have acidity but lack pectin4 ,the pectin may be supplied by the addition of the juice of crab-apples or under-ripe grapes4 ,directions for ,jelly ,making ,wash1 remove stems1 and with the larger fruits cut into quarters4 ,put into a saucepan and cover with water4 ,allow to simmer until the fruit is tender4 ,put into a bag to drain4 ,if desired1 test juice for pectin as described4 ,measure juice and sugar in proportions indicated by the test for pectin or as directed under ,jelly ,making without ,test4 ,add the sugar when the juice begins to boil4 ,the sugar may be heated before being added4 ,when the boiling juice reaches the jelly point1 skim and pour into sterilized glasses4 ,winter ,jelly ,making ,fruit juices may be canned and made into jelly as wanted during the winter4 ,allow #a cup of sugar to #f cups of juice4 ,boil juice and sugar for #e minutes4 ,pour into sterilized bottles or jars4 ,put into hot-water bath1 with the water reaching to the neck of the containers4 ,allow to simmer #bj to #cj minutes4 ,if jars are used half seal them during the simmering4 ,put absorbent cotton into the necks of bottles and when the bottles are taken from the bath put in corks1 forcing the cotton into the neck4 ,corks should first be boiled and dried to prevent shrinking4 ,they may also be boiled in paraffin to make them air-tight4 ,after corking the bottles apply melted paraffin to the tops with a brush1 to make an air-tight seal4 ,each bottle should be labeled and the label should specify the amount of sugar used4 ,in making jelly from these juices during the winter follow the ,directions for ,jelly ,making1 adding enough sugar to give the amount called for4 ,,fruit ,,butters ,fruit butters may be made from good sound fruits or the sound portions of fruits which are wormy or have been bruised4 ,wash1 pare and remove seeds if there are any4 ,cover with water and cook #c or #d hours at a low temperature1 stirring often1 until the mixture is of the consistency of thick apple sauce4 ,add sugar to taste when the boiling is two-thirds done4 ,spices may be added to suit the taste when the boiling is completed4 ,if the pulp is coarse it should be put through a wire sieve or colander4 ,pour the butter into sterilized jar1 put on rubber and cover and adjust top bail4 ,put into a container having a cover and false bottom4 ,pour in an inch or so of water and sterilize quart jar or smaller jar #e minutes after the steam begins to escape4 ,remove1 push snap in place and cool4 ,apple ,butter with ,cider ,four quarts of sweet or sterilized cider should be boiled down to #b quarts4 ,to this add #d quarts of apples peeled and cut in small pieces4 ,if the texture of the apples is coarse they should be boiled and put through a strainer before being added to the cider4 ,boil this mixture until the cider does not separate from the pulp4 ,when two-thirds done add one pound of sugar4 ,one-half teaspoonful each of cinnamon1 allspice and cloves may be added4 ,pour into sterilized jars and sterilize #e minutes in steam4 ,apple and pear butter may be made by following the directions for apple butter with cider but omitting the cider4 ,peach ,butter ,dip peaches in boiling water long enough to loosen the skins4 ,dip in cold water1 peel and stone them4 ,mash and cook them without adding any water4 ,add half as much sugar as pulp and cook until thick4 ,pour into sterilized jars and sterilize #e minutes in steam4 ,plum butter may be made following the directions for peach butter4 ,apple ,butter with ,grape ,juice ,to every #d quarts of strained apple sauce add #a pint of grape juice1 #a cup of brown sugar and #a_/d teaspoonful of salt4 ,cook slowly1 stirring often1 until of the desired thickness4 ,when done stir in #a teaspoonful of cinnamon1 pack in hot jars and sterilize #e minutes in steam4 ,dried ,peach ,butter ,soak dried peaches over night4 ,cook slowly until tender4 ,to each #b pounds of dried peaches add #a quart of canned peaches and #a-c_/d pounds of sugar4 ,if a fine texture is desired1 strain pulp through a colander4 ,cook slowly1 stirring often1 until thick4 ,pack in hot jars and sterilize #e minutes in steam4 ,,chapter ,,ix ,,the ,,government ,,way ,,of ,,preserving ,,eggs ,a ,,friend hearing of ,adelaide's ,preserving efforts1 said laughingly to the little girl1 ,i hope1 dear1 you have not forgotten eggs4 ,oh1 no1 replied ,adelaide1 we've already done those4 ,mother ordered a whole crate of thirty dozen and we preserved them in 'water glass1' just as the government told us1 although we could have preserved them by the ',lime ,method' if we had wished4 ,the friend's face was a study1 while ,adelaide's mother shook with silent laughter1 exulting at her little daughter's instant reply4 ,all unconsciously she had commanded a feeling of profound respect1 instead of the desire for gentle teasing which the friend had at first intended4 ,suppose you read what the government says about eggs1 said mother1 thus giving the friend a chance to recover from her surprise4 ,adelaide at once went for her little wooden box1 and this is what she read from its proper card3 ,during the spring and early summer1 when eggs are abundant and reasonable in price1 attention should be given to preserving them for winter use4 ,fresh eggs properly preserved may be kept for #h to #ab months in excellent condition and used with good results4 ,eggs laid during ,april1 ,may1 and early ,june have been found to keep better than those laid later in the season4 ,if satisfactory results are to be obtained1 the eggs should be fresh and clean and1 if possible1 infertile4 ,eggs that float when placed in the solution are not fresh and therefore cannot be preserved4 ,when an egg is only slightly soiled1 a cloth dampened with vinegar can be used to remove such stains4 ,under no circumstances should badly soiled eggs be used for preserving2 if put into the jar while dirty they will spoil1 and washing removes a protective coating which prevents spoiling4 ,water-,glass ,method ,a good method for the preservation of eggs is the use of sodium silicate1 or water glass4 ,if the price of sodium silicate is about #cj cents a quart1 eggs may be preserved at a cost of approximately #b cents a dozen4 ,it is not desirable to use the water-glass solution a second time4 ,use #a quart of sodium silicate to #i quarts of water that has been boiled and cooled4 ,place the mixture in a #e-;gallon crock or jar4 ,this will be sufficient to preserve #ae dozen eggs and will serve as a guide for the quantity needed to preserve larger numbers of eggs4 7#a7 ,select a #e-;gallon crock and clean it thoroughly1 after which it should be scalded and allowed to dry4 7#b7 ,heat a quantity of water to the boiling point and allow it to cool4 7#c7 ,when cool1 measure out #i quarts of water1 place it in the crock1 and add #a quart of sodium silicate1 stirring the mixture thoroughly4 7#d7 ,the eggs should be placed in the solution4 ,if sufficient eggs are not obtainable when the solution is first made1 additional eggs may be added from time to time4 ,be very careful to allow at least two inches of the solution to cover the eggs at all times4 7#e7 ,place the crock containing the preserved eggs in a cool1 dry place1 well covered to prevent evaporation4 ,waxed paper covered over and tied around the top of the crock will answer this purpose4 ,lime ,method ,when water glass cannot be obtained1 the following method may be used in its stead4 ,many consider this method entirely satisfactory1 though instances are known where eggs so preserved have tasted slightly of lime4 ,dissolve #b or #c pounds of unslaked lime in #e gallons of water that has previously been boiled and allowed to cool1 and allow the mixture to stand until the lime settles and the liquid is clear4 ,place clean1 fresh eggs in a clean earthenware crock or jar and pour the clear limewater into the vessel until the eggs are covered4 ,at least #b inches of the solution should cover the top layer of eggs4 ,sometimes a pound of salt is used with the lime1 but experience has shown that in general the lime without the salt is more satisfactory4 ,using ,preserved ,eggs ,fresh1 clean eggs1 properly preserved1 can be used satisfactorily for all purposes in cooking and for the table4 ,when eggs preserved in water glass are to be boiled1 a small hole should be made in the shell with a pin at the large end before placing them in the water4 ,this is done to allow the air in the egg to escape when heated so as to prevent cracking4 ,well1 well1 said the friend1 ,i shall certainly know where to come when ,i need any new hints on preserving4 ,when these recipes 7touching the cards in the little 'wooden box' lovingly7 are made into a little book--an idea that has been suggested to mother--perhaps you could buy one1 suggested ,adelaide innocently4 ,i most certainly shall1 answered the friend4 ,and she 7the friend7 did4 ,jessie ,may could hardly wait for her copy of the little book1 and you will be interested to know that she was just as successful in her efforts at preserving as was ,adelaide1 and also found it very interesting work4 ,,the ,,end ,,index ,,conserves ,apricot ,conserve1 #aji ,peach ,conserve1 #aaj ,plum ,conserve1 #aaa ,rhubarb ,conserve1 #ajg ,,jams ,barberry ,jam1 #ch ,blackberry ,jam1 #cb ,black ,currant ,jam1 #ca ,damson ,plum ,jam1 #cf ,gooseberry ,jam1 #cc ,green-,gage ,plum ,jam1 #ce ,large ,blue ,plum ,jam1 #cd ,raspberry ,jam1 #bg ,raspberry and ,red ,currant ,jam1 #bi ,red ,currant ,jam1 #cj ,rhubarb and ,fig ,jam1 #ci ,strawberry ,jam1 #be ,,jellies ,apple ,jelly1 #ei ,barberry ,jelly1 #fb ,blackberry ,jelly1 #dg ,black ,currant ,jelly1 #ej ,crab ,apple ,jelly1 #fj ,cranberry ,jelly1 #ff ,cranberry and ,apple ,jelly1 #fh ,damson ,plum ,jelly1 #eh ,green ,gooseberry ,jelly1 #eb ,quince ,jelly1 #fc ,quince and ,apple ,jelly1 #fe ,red ,currant ,jelly1 #db ,red ,currant and ,raspberry ,jelly1 #df ,red ,currant and ,white ,currant ,jelly1 #dd ,spiced ,blackberry ,jelly1 #di ,wild ,cherry ,jelly1 #ec ,wild ,grape ,jelly1 #ee ,wild ,plum ,jelly1 #ef ,,marmalades ,apple ,marmalade1 #bc ,apricot ,marmalade1 #ai ,orange ,marmalade1 #h ,orange and ,grapefruit ,marmalade1 #ac ,orange and ,rhubarb ,marmalade1 #ae ,peach ,marmalade1 #ag ,peach ,marmalade ,no4 #b1 #ah ,plum ,marmalade1 #ba ,prune ,marmalade1 #bb ,quince ,marmalade1 #bj ,,miscellaneous ,blanching and ,cold-,dipping1 #aeh ,canning of ,fruits1 #agb ,caution against ,freezing1 #afc ,containers1 #aef ,directions for ,jelly ,making1 #ahc ,grading1 #aeg ,jelly ,making without ,test1 #aha ,principles of ,jelly ,making1 #agi ,single ,period ,cold-,pack ,equipment1 #aee ,steps in the ,single ,period ,cold-,pack ,method1 #aei ,syrups1 #agc ,test for ,pectin1 #agi ,tests for ,jars and ,rubbers1 #aef ,time ,table for ,blanching and ,sterilizing1 #afd-afe ,winter ,jelly ,making1 #ahc ,,preserving ,,and ,,canning ,canned ,apples1 #ij1 #agd ,canned ,apples 7without sugar71 #ib ,canned ,apricots1 #hd1 #agd ,canned ,asparagus1 #aff ,canned ,beets1 #aff ,canned ,blackberries1 #gf1 #age ,canned ,blueberries1 #gg1 #age ,canned ,blueberries 7without sugar71 #gi ,canned ,cabbage and ,brussels ,sprouts1 #afg ,canned ,carrots1 #afg ,canned ,cauliflower1 #afg ,canned ,cherries1 #ge1 #age ,canned ,corn1 #afh ,canned ,crab ,apples1 #hg ,canned ,currants1 #age ,canned ,greens1 #afh ,canned ,lima ,beans1 #afi ,canned ,loganberries1 #age ,canned ,okra1 #afi ,canned ,parsnips1 #afi ,canned ,peaches ,no4 #a1 #hj ,canned ,peaches ,no4 #b1 #ha ,canned ,peaches--,government ,recipe1 #agf ,canned ,peaches 7without sugar71 #hb ,canned ,pears1 #he1 #agf ,canned ,peas1 #agj ,canned ,peppers1 #agj ,canned ,pineapples ,no4 #a1 #ic ,canned ,pineapples ,no4 #b1 #id ,canned ,pineapples--,government ,recipe1 #agg ,canned ,plums1 #ie ,canned ,plums--,government ,recipe1 #agf ,canned ,pumpkin1 ,winter ,squash1 #agj ,canned ,quinces1 #hh1 #agg ,canned ,raspberries1 #gb1 #age ,canned ,raspberries and ,currants1 #gd ,canned ,rhubarb1 #ig1 #agg ,canned ,rhubarb 7without sugar71 #ih ,canned ,salsify1 #aga ,canned ,strawberries1 #ga1 #agh ,canned ,string ,beans1 #aga ,canned ,summer ,squash1 #aga ,canned ,tomatoes1 #agb ,damson ,plum ,preserves1 #ii ,preserved ,blackberries1 #ajd ,preserved ,cherries1 #aje ,preserved ,currants1 #ajj ,preserved ,currants and ,raspberries1 #aja ,preserved ,eggs1 #ahg ,preserved ,eggs--,lime ,method1 #aij ,preserved ,eggs1 ,use of1 #aij ,preserved ,eggs--,water-,glass ,method1 #ahh ,preserved ,strawberries1 #ajb ,special ,instructions for ,canning ,fruits1 #agd ,,pickles ,chili ,sauce1 #acb ,chopped ,pickles1 #add ,chow ,chow1 #ade ,cucumber ,pickles1 #adi ,mustard ,pickles ,no4 #a1 #acg ,mustard ,pickles ,no4 #b1 #adj ,pepper ,relish1 #acf ,piccalilli1 #acd ,pickled ,beets1 #abh ,pickled ,onions ,no4 #a1 #abi ,pickled ,onions ,no4 #b1 #aca ,pickled ,red ,cabbage1 #adg ,plum ,tomato ,pickles1 #aje ,ripe ,cucumber ,pickles1 #adb ,tomato ,catsup1 #aea ,tomatoes1 #aec ,,spiced ,,fruits ,spiced ,blackberries1 #abe ,spiced ,cherries1 #aaf ,spiced ,currants1 #aad ,spiced ,gooseberries1 #aag ,spiced ,grapes1 #abc ,spiced ,peaches1 #abj ,spiced ,pears1 #aai ,spiced ,watermelon ,rind1 #abb ,fruit ,butters1 #ahd ,apple ,butter with ,cider1 #ahe ,apple ,butter with ,grape ,juice1 #ahf ,dried ,peach ,butter1 #ahf ,peach ,butter1 #ahe 99 99 99 99 99 ,transcriber's ,notes3 ,obvious punctuation errors repaired4 ,page #afe1 #ade changed to #add 7#b1jjj feet1 #add7 ,page #ahc1 cotten changed to cotton 7,put absorbent cotton7