The International Jewish Cook Book by Florence Kreisler Greenbaum

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Have two pans partially filled with cold water. Put some jars in one,
laying them on their sides, and some covers in the other. Place the pans
on the stove where the water will heat to the boiling point. The water
should boil at least ten or fifteen minutes. Have on the stove a shallow
milk pan in which there is about two inches of boiling water. Sterilize
the cups, spoons, and funnel, if you use one, by immersing in boiling
water for a few minutes. When ready to put the prepared fruit in the
jars slip a broad skimmer under a jar and lift it and drain free of
water.

There are several methods of canning; the housekeeper can use that
method which is most convenient.

The three easiest and best methods are: Cooking the fruit in jars in an
oven; cooking the fruit in jars in boiling water; and stewing the fruit
before it is put in the jars.

CANNING FRUIT BAKED IN OVEN

In this method the work is easily and quickly done and the fruit retains
its shape, color and flavor. Particularly nice for berries.

Sterilize jars and utensils. Make the syrup; prepare the fruit the same
as for cooking. Fill the hot jars with the fruit, drained, and pour in
enough hot syrup to fill the jar solidly. Run the handle of a silver
spoon around the inside of the jar. Place the hot jars, uncovered, and
the covers, in a moderate oven.

Cover the bottom of the oven with a sheet of asbestos, the kind plumbers
employ in covering pipes, or put into the oven shallow pans in which
there are about two inches of boiling water. Cook berries to the boiling
point or until the bubbles in the syrup just rise to the top; cook
larger fruits, eight to ten minutes or according to the fruit. Remove
from the oven, slip on rubber, first dipped in boiling water; then fill
the jar with boiling syrup. Cover and seal. Place the jars on a board
and out of a draft of air. If the screw covers are used tighten them
after the glass has cooled.

Large fruits, such as peaches, pears, quince, crab-apples, etc., will
require about a pint of syrup to each quart jar of fruit. The small
fruit will require a little over half a pint of syrup.

BAKED CRANBERRIES OR CHERRY PRESERVES

Pick over, wash and drain four quarts of large, perfect cranberries; or
stem and then stone four pounds of large cherries, use a cherry pitter
so cherries remain whole. Place a tablespoon of hot water in a jar, then
alternately in layers cherries or cranberries and sugar (with sugar on
top), cover closely. This amount will require four pounds of sugar. Bake
in a very slow oven two hours. Let stand. Then keep in a cool, dry
place. The cranberries will look and taste like candied cherries, and
may be used for garnishing.

BAKED CRAB-APPLE PRESERVES

Wash, wipe and remove the blossom ends of one-half peck of perfect red
Siberian crab-apples. Pour one tablespoon of water in bottom of one
gallon stone jar, then place in alternate layers of apples and sugar,
using four pounds altogether (with sugar on top). Cover with two
thicknesses of Manila paper, tied down securely or with close fitting
plate. Bake in a very slow oven (that would only turn the paper a light
brown), two or three hours; let stand to cool, keep in cool, dry place.

BAKED SICKEL PEARS

May be prepared the same way. Flavor, if desired, with ginger or lemon
juice.

BAKED QUINCES

Quinces may be wiped, cored, and quartered; sugar filled in the
cavities, and baked same as crab-apples, in a very slow oven three or
more hours until clear and glassy.

CANNING FRUIT IN A WATER BATH

Canned fruits may be cooked over the fire, but they are, on the whole,
very much better if cooked in a water bath. Prepare fruit and syrup as
for cooking in a preserving kettle and cook the syrup ten minutes.
Sterilize the jars and utensils; fill the jars with fruit; then pour in
enough syrup to fill the jars completely. Run the blade of a
silver-plated knife around the inside of the jar and put the covers on
loosely.

Have a wooden rack, slats, or straw in the bottom of a wash boiler; put
in enough warm water to come to about four inches above the rack; place
the filled jars in the boiler, being careful not to let them touch. Pack
clean white rags or cotton rope between and around the jars to prevent
their striking one another when the water begins to boil. Cover the
boiler and let the fruit cook as directed, counting from the time the
surrounding water begins to boil. (This cooking is called sterilizing.)

Draw the boiler aside and remove the cover. When the steam passes off,
lift out one jar at a time and place it in a pan of boiling water beside
the boiler; fill to overflowing with boiling syrup; wipe the rim of the
jar with a cloth wrung from boiling water; put on rubbers and cover
quickly; stand the jar upside down and protected from drafts, until
cool; then tighten the covers if screw covers are used, and wipe off the
jars with a wet cloth. Paste on labels and put the jars on shelves in a
cool, dark closet.

The time given for sterilizing is for quart jars; pint jars require
three minutes less.

BLUEBERRIES

To twelve quarts of berries take one quart of sugar and one pint of
water. Put water, berries, and sugar in preserving kettle; heat slowly.
Boil sixteen minutes, counting from the time the contents of the kettle
begins to bubble.

CANNED RASPBERRIES

To six quarts of berries take one quart of sugar. Put one quart of the
fruit in the preserving kettle; heat slowly, crushing with a wooden
potato masher; strain and press through a fine sieve. Return the juice
and pulp to the kettle; add the sugar; stir until dissolved; then add
the remaining quarts of berries. Boil sixteen minutes, counting from the
time they begin to boil. Skim well while boiling, and put into jars as
directed.

BLACKBERRIES

The same as for raspberries.

CURRANTS

To twelve quarts of currants take four quarts of sugar. Treat the same
as raspberries.

RASPBERRIES AND CURRANTS

To ten quarts of raspberries and three quarts of currants take two and
one-half quarts of sugar. Heat, crush and press the juice from the
currants and proceed as directed for raspberries.

CANNED GOOSEBERRIES

To six quarts of berries take three pints of sugar and one pint of
water.

Dissolve the sugar in the water, using three pints of sugar if the
gooseberries are green and only half the quantity if they are ripe. Add
the fruit and cook fifteen minutes.

Green gooseberries may also be canned like rhubarb without sugar and
sweetened when used.

CANNED STRAWBERRIES

After washing and hulling berries, proceed as with raspberries.

CANNED PEACHES

Wash peaches, put them in a square of cheese-cloth or wire basket. Dip
for two minutes in kettle of boiling water. Plunge immediately into cold
water. Skin the peaches; leave whole or cut as preferred. Pack peaches
in hot jars. Fill hot jars with hot syrup or boiling water. Put tops in
position. Tighten tops but not airtight. Place jars on false bottom in
wash-boiler. Let the water boil sixteen minutes. Seal as directed. To
eight quarts of peaches take three quarts of sugar, two quarts of water.

Apricots, plums and ripe pears may be treated exactly as peaches.

QUINCES

To four quarts of pared, cored and quartered quinces take one and
one-half quarts of sugar and two quarts of water.

Rub the fruit hard with a coarse, crash towel, blanch for six minutes.
Pare, quarter, and core; drop the pieces into cold water. Put the fruit
in the preserving kettle with cold water to cover it generously. Heat
slowly and simmer gently until tender. The pieces will not all require
the same time to cook. Take each piece up as soon as it is so tender
that a silver fork will pierce it readily. Drain on a platter. Strain
the water in which the fruit was cooked through cheese-cloth. Put two
quarts of the strained liquid and the sugar into the preserving kettle;
stir over the fire until the sugar is dissolved. When it boils skim well
and put in the cooked fruit. Boil gently for about forty minutes.

PEARS

If the fruit is ripe it may be treated exactly the same as peaches. If,
on the other hand, it is rather hard it must be cooked until so tender
that a silver fork will pierce it readily.

CHERRIES

Prepare in the same manner as you would for preserving, allowing half a
pound of sugar to a pound of fruit. After putting the cherries into the
syrup do not let them boil more than five minutes; then fill your cans
to overflowing, seal immediately and then screw tighter as they grow
cold. Remove the little bag of stones which you have boiled with the
syrup. The object in boiling the stones with the syrup is to impart the
fine flavor to the fruit which cherries are robbed of in pitting.

CHERRIES FOR PIES

Stem the cherries--do not pit them,--pack tight in glass fruit jars,
cover with syrup, made of two tablespoons of sugar to a quart of fruit,
allowing one-half cup of water to each quart of cherries. Let them boil
fifteen minutes from the time they begin to boil.

PINEAPPLE

Take off rind and trim. Cut into slices and divide into thirds. Fill
into glass jars and dissolve sugar in water enough to cover the jars to
overflowing, allowing half a pound of sugar to a pound of fruit, and
pour this sweetened water over the pineapples; proceed as in "Canning
Fruit in a Water Bath" and let them boil steadily for at least twenty
minutes. Draw the boiler aside or lift it off the coal range and allow
the cans to cool in the water in which they were boiled even if it takes
until the following day. Then remove each can carefully, screwing each
can as tightly as possible. Wipe dry and put away in a cool place. All
canned fruits should be examined carefully in one or two weeks' time
after being put up. If any show signs of fermenting, just set them in a
boiler of cold water and let them come to a boil slowly. Boil about ten
minutes, remove boiler from the fire and allow the cans to cool in the
boiler. When cold screw tight and put away.

CANNED RHUBARB READY TO USE

Strip the skins from the stalks, and cut into small pieces as you would
for pies. Allow eight ounces of loaf sugar to every quart of rhubarb.
Set the sugar over the fire with as little water as possible, throw in
the rhubarb and boil ten minutes. Put in jars and seal.

CANNED RHUBARB

Wash the rhubarb thoroughly in pure water; cut it into pieces and pack
it in sterilized jars. Cover with cold water; let it stand ten minutes;
pour off the water; fill again to overflowing with fresh cold water;
seal with sterilized rubber rings and covers, and set away in a cool,
dark place.

CANNED PLUMS

To four quarts of plums take one quart of sugar and one cup of water.

Wash, drain and prick the plums. Make a syrup of the sugar and water;
put part of the fruit in the boiling syrup; cook five minutes; fill and
seal the jars. Put more fruit in the syrup; remove and continue the
process until all the fruit has been cooked.

CANNING IN THE PRESERVING KETTLE

Canning in the preserving kettle is less satisfactory; but is sometimes
considered easier, especially for small fruits. Cook the fruit according
to the directions and see that all jars, covers and utensils are
carefully sterilized. When ready to put the fruit in the jars, put a
broad skimmer under one, lift it and drain off the water. Set it in a
shallow pan of boiling water or wrap it well in a heavy towel wrung out
of boiling water; fill to overflowing with the fruit and slip a
silver-plated knife around the inside of the jar to make sure that fruit
and juice are solidly packed. Wipe the rim of the jar; dip the rubber
ring in boiling water, place it on the jar; cover and remove the jar,
placing it upside down on a board, well out of drafts until cool. Then
tighten the covers, if screw covers are used; wipe the jars with a wet
cloth and stand on shelves in a cool, dark closet.

CANNED PEACHES

To eight quarts of peaches take one quart of sugar and three quarts of
water. Make a syrup of the sugar and water; bring to a boil; skim it and
draw the kettle aside where the syrup will keep hot but not boil. Pare
the peaches, cutting them in halves or not as desired; if in half leave
one or two whole peaches for every jar, as the kernel improves the
flavor. Put a layer of fruit in the kettle; when it begins to boil skim
carefully; boil gently, for ten minutes; put in jars and seal. Then cook
more of the fruit in similar fashion. If the fruit is not ripe it will
require a longer time to cook.

All fruit may be canned in this manner, if desired.

PINEAPPLE, No. 1

The large juicy pineapple is the best for this purpose. Have your scales
at hand, also a sharp-pointed knife and an apple-corer, a slaw-cutter
and a large, deep porcelain dish to receive the sliced pineapple. Pare,
do this carefully, dig out all the eyes as you go along. Lay the pared
pineapple on a porcelain platter and stick your apple-corer right
through the centre of the apple, first at one end and then at the other;
if it acts stubbornly put a towel around the handle of the corer and
twist it, the whole core will come out at once. Now screw the
slaw-cutter to the desired thickness you wish to have your pineapple
sliced. Slice into receiving dish, weigh one pound of fine granulated
sugar and sprinkle it all over the apple, and so on until all are pared
and sliced, allowing one pound of sugar to each very large pineapple.
Cover the dish until next day and then strain all the juice off the
apples and boil in a porcelain or bell metal kettle, skimming it well;
throw in the sliced pineapples, boil about five minutes and can. Fill
the cans to overflowing and seal immediately, not losing a moment's
time. As the cans grow cold screw tighter and examine daily, for three
or four days, and screw tighter if possible.

PINEAPPLE, No. 2

Prepare the pineapples as above, allowing half a pound of sugar to two
pounds of fruit. Steam the sliced pines in a porcelain steamer until
tender. In the meantime make a syrup of the sugar, allowing a tumblerful
of water to a pound of sugar. Skim the syrup carefully, put in your
steamed pineapples and can as above.

*JELLIES AND PRESERVES*

In making preserves or jellies use none but porcelain-lined or
bell-metal kettles, being very careful to have them perfectly clean.
Scour with sapolio or sand before using. Take plenty of time to do your
work, as you will find that too great hurry is unprofitable. Use glass
jars and the best white sugar, and do not have any other cooking going
on while preserving, as the steam or grease will be apt to injure your
preserves.

When fruit is preserved with a large amount of sugar (a pound of sugar
to a pound of fruit) it does not need to be sealed in airtight jars;
because bacteria do not readily form in the thick, sugary syrup. It is,
however, best kept in small sealed jars.

In damp weather jelly takes longer to form. Try to select a sunny, dry
day for jelly making. You can prepare your juice even if it is cloudy,
but wait for sunshine before adding the sugar and final boiling.

UTENSILS FOR JELLY MAKING

Large enamelled kettle, syrup gauge, two colanders, wooden masher,
wooden spoon, jelly glasses, one-quart measure, two enamelled cups, one
baking-pan, two earthen bowls, paraffin wax, enamelled dishpan for
sterilizing glasses and two iron jelly stands with cheese-cloth bags.

HOW TO TEST JELLY MADE AT HOME

Much waste of sugar and spoilage of jellies can be avoided by using a
simple alcohol test recommended by the Bureau of Chemistry, United
States Department of Agriculture. To determine how much sugar should be
used with each kind of juice put a spoon of juice in a glass and add to
it one spoon of ninety-five per cent grain alcohol, mixed by shaking the
glass gently.

Pour slowly from the glass, noting how the pectin--the substance in
fruits which makes them jell--is precipitated. If the pectin is
precipitated as one lump, a cup of sugar may be used for each cup of
juice; if in several lumps the proportion of sugar must be reduced to
approximately 3/4 the amount of the juice. If the pectin is not in
lumps, the sugar should be one-half or less of the amount of juice.

The housewife will do well before making the test to taste the juice, as
fruits having less acid than good tart apples probably will not make
good jelly, unless mixed with other fruits which are acid.

TO COVER JELLY GLASSES

There are three common methods of covering jelly tumblers: (1) Dip a
piece of paper in alcohol; place it on top of the tumbler as soon as the
jelly is cold; put on the tin cover and force it down firmly. (2) Cut a
piece of paper large enough to allow it to overlap the top of the
tumbler at least one-half inch on all sides; dip the paper in
slightly-beaten white of egg; cover the glass as soon as the jelly cools
and press down the paper until it adheres firmly. (3) When the jelly has
become cold, cover the top with melted paraffin to a thickness of
one-third of an inch.

To mark jelly glasses sealed with paraffin, have the labels ready on
narrow slips of paper not quite as long as the diameter of the top of a
glass, and when the paraffin is partially set, but still soft, lay each
label on and press gently.

*JELLIES*

CURRANT JELLY

Pick over half ripe currants, leaving stems on. Wash and place in
preserving kettle. Pound vigorously with wooden masher until there is
juice enough to boil. Boil slowly until fruit turns white and liquid
drops slowly from the spoon. Stir to prevent scorching.

Remove from fire. Take an enamelled cup and dip this mixture into the
jelly bags, under which large bowls have been placed to catch the drip.
Drip overnight.

Next morning measure the juice. For every pint allow a pint of
granulated sugar, which is put in a flat pan. Juice is put in kettle and
allowed to come to boiling point. Sugar is placed in oven and heated.
When juice boils add sugar and stir until dissolved.

When this boils remove from fire and skim. Do this three times. Now test
liquid with syrup gauge to see if it registers twenty-five degrees.
Without gauge let it drip from spoon, half cooled, to see if it jells.
Strain into sterilized jelly glasses. Place glasses on a board in a
sunny exposure until it hardens Cover with melted paraffin one-fourth
inch thick.

RASPBERRY AND CURRANT JELLY

Follow the recipe for Currant Jelly, using half raspberries and half
currants.

RASPBERRY JELLY

Follow the recipe for Currant Jelly.

BLACKBERRY JELLY

Follow the recipe for Currant Jelly.

STRAWBERRY JELLY

To five quarts of strawberries add one quart of currants and proceed as
with Currant Jelly; but boil fifteen minutes.

GRAPE JELLY

The Concord is the best all-round grape for jelly, although the Catawba
grape makes a delicious jelly. Make your jelly as soon as possible after
the grapes are sent home from the market. Weigh the grapes on the stems
and for every pound of grapes thus weighed allow three-quarters of a
pound of the best quality of granulated sugar.

After weighing the grapes, place them in a big tub or receptacle of some
kind nearly filled with cold water. Let them remain ten minutes, then
lift them out with both hands and put them in a preserving kettle over a
very low fire. Do not add any water. With a masher press the grapes so
the juice comes out, and cook the grapes until they are rather soft,
pressing them frequently with the masher. When they have cooked until
the skins are all broken, pour them, juice and all; in a small-holed
colander set in a big bowl, and press pulp and juice through, picking
out the stems as they come to the surface.

When pulp and juice are pressed out, pour them into a cheese-cloth bag.
Hang the bag over the preserving kettle and let the juice drip all
night. In the morning put the kettle over the fire and let the grape
juice boil gently for a half hour, skimming it frequently.

While the juice is cooking put the sugar in pans in a moderate oven and
let heat. As soon as the juice is skimmed clear stir in the hot sugar,
and as soon as it is dissolved pour the jelly in the glasses, first
standing them in warm water. Place glasses after filling them in a cool
dry place till jelly is well set, then pour a film of melted paraffin
over the top and put on the covers. Label.

CRAB-APPLE JELLY

Take eight quarts of Siberian crab-apples, cut up in pieces, leaving in
the seeds, and do not pare. Put into a stone jar, and set on the back of
the stove to boil slowly, adding four quarts of water. Let them boil,
closely covered all day, then put in a jelly-bag and let them drip all
night. Boil a pint of juice at a time, with a pound of sugar to every
pint of juice. Boil five minutes steadily, each pint exactly five
minutes. Now weigh another pound of sugar and measure another pint of
juice. Keep on in this way and you will be through before you realize
it. There is no finer or firmer jelly than this. It should be a bright
amber in color, and of fine flavor. You may press the pulp that remains
in the jelly-bag through a coarse strainer, add the juice of two lemons
and as much sugar as you have pulp, and cook to a jam.

APPLE JELLY

Take sour, juicy apples, not too ripe, cut up in pieces, leave the skins
on and boil the seeds also. Put on enough water to just cover, boil on
the back of the stove, closely covered, all day. Then put in jelly-bag
of double cheese-cloth to drip all night. Next morning measure the
juice. Allow a wineglass of white wine and juice of one lemon to every
three pints of juice. Then boil a pint at a time, with a pound of sugar
to every pint.

NEAPOLITAN JELLY

Take equal quantities of fully ripe strawberries, raspberries, currants
and red cherries. The cherries must be stoned, taking care to preserve
the juice and add to rest of juice. Mix and press through a jelly-press
or bag. Measure the juice, boil a pint at a time, and to every pint
allow a pound of sugar and proceed as with other fruit jellies.

QUINCE JELLY

Prepare the fruit and cook peels and cores as directed for preserving.
Cut the quinces in small pieces and let them boil in the strained water
for one hour with kettle uncovered. When cooked the desired length of
time, pour the whole into a jelly-bag of white flannel or double
cheese-cloth; hang over a big bowl or jar and let the liquor all drain
through. This will take several hours. When all the liquor is drained,
measure it and return to the kettle. To each pint of liquor weigh a
pound of sugar. While the liquor is heating put the sugar in the oven,
then add to the boiling hot liquor and stir it until sugar is melted.
When the whole is thick, and drops from the spoon like jelly, pour it
through a strainer into the jelly glasses; and when the jelly is cool,
put on the covers--first pouring a film of melted paraffin over the
surface.

A WINTER JELLY

One-half peck of tart apples, one quart of cranberries. Cover with cold
water and cook an hour. Strain through a jelly-bag without squeezing.
There should be about three pints of juice. Use a bowl of sugar for each
bowl of juice. When the juice is boiling add sugar which has been heated
in oven and boil twenty minutes. Skim and pour into glasses. Will fill
about seven.

CRANBERRY JELLY

Wash and pick ripe cranberries and set on to boil in a porcelain-lined
kettle closely covered. When soft strain the pulp through a fine wire
sieve. Measure the juice and add an equal quantity of sugar. Set it on
to boil again and let it boil very fast for about ten minutes--but it
must boil steadily all the time. Wet a mold with cold water, turn the
jelly into it and set it away to cool, when firm turn it into a glass
salver.

*PRESERVED FRUIT*

PRESERVED FIGS

Lay fresh figs in water overnight. Then simmer in water enough to cover
them until tender, and spread upon dishes to cool. Make a syrup of a
pound of sugar to every pound of fruit. Allow a small teacup of water to
a pound of sugar. Boil until a very clear syrup; remove every particle
of scum; put in the figs and boil slowly for ten minutes. Take them out
and spread upon dishes, and set them in the hot sun. Add the juice of as
many lemons as you have pounds of sugar, and a few small pieces of
ginger. Boil this syrup until thick. Boil the figs in this syrup for
fifteen minutes longer. Then fill in glass jars three-quarters full,
fill up with boiling syrup and cover. When cold, screw air-tight or
seal.

PRESERVED CHERRIES

The sour red cherries, or "Morellas," are the best for preserves. Never
use sweet ones for this purpose. Stone them, preserving every drop of
juice, then weigh the cherries, and for every pound take three-quarters
of a pound of sugar. Set the sugar and juice of the cherries on to boil,
also a handful of the cherry stones pounded and tied in a thin muslin
bag. Let this boil about fifteen minutes. Skim off the scum that rises.
Now put in the cherries, and boil until the syrup begins to thicken like
jelly. Remove from the fire, fill in pint jars, and when cold, cover
with brandied paper and screw on the cover tight.

PRESERVED PEACHES

Weigh one pound of sugar for each pound of fruit. After weighing them
brush each peach with a stiff whiskbroom. This should be done in putting
up peaches in any way. After brushing them peel the peaches very thin
with a sharp silver knife. Do not use a knife with a steel blade, as it
discolors the fruit. As fast as the peaches are peeled lay them on
porcelain platters. Put the peelings in the preserving kettle with
enough water to keep from sticking. Stand the kettle over rather a quick
fire and let the peelings boil with the kettle covered until very soft.
Then drain them through a colander and pour the juice strained back into
the kettle. Add sugar to this and let it simmer gently until it is a
thick syrup. During the time the syrup is cooking it must be frequently
stirred and skimmed. As soon as the syrup is thick enough, drop in the
peaches, twelve at a time if for quart jars, and six at a time if for
pint jars. Let the peaches cook gently until each one may easily be
pierced with a broom splint.

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