Canning and preserving by Rorer Sarah Tyson Heston 1849-1937

Author:Rorer, Sarah Tyson Heston, 1849-1937
Language: eng
Format: epub, pdf
Tags: Canning and preserving
Publisher: Philadelphia, Arnold and company

take the peaches out, drain, and put them in glass jars. Stand the syrup aside to cool. When cold, mix equal quantities of this syrup and the brandy in which you had the peaches. Pour this over the peaches, and seal.

DRIED FRUITS

Fruits for drying should be perfect and quite ripe. If peaches, cut in halves, and take out the stones. It is best not to pare them, but the fur should be thoroughly rubbed with a piece of flannel. Spread them in a single layer on boards, and stand in the hot sun to dry gradually until they turn leather-color, bringing in always before sunset, and never put them out in cloudy or damp weather. A piece of mosquito netting will prevent the flies from reaching them. When dry, put into paper sacks, and hang in a dark, dry, cool place.

Apples are dried in the same manner, except they must be pared and cut into slices. Pears and quinces the same.

Plums may be dried the same as peaches.

Cherries should be stoned before drying.

All fruits may be dried in the oven, providing the oven is not sufficiently hot to scorch or scald the fruits. This is an excellent way, as the fruit is dried more quickly, and you escape the danger of its being stung by insects.

CONSERVED FRUITS

Make a syrup from a pound of sugar, and a half-pint of water; stir until the sugar is dissolved, then boil quickly about three op four minutes. Try by dipping a little in cold water; if it forms a small ball when rolled between the thumb and finger, it has attained the desired degree, known as the ''ball." Throw the fruit to be conserved a little at a time into this syrup, let it simmer for a moment, lift

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