Canning, Preserving and Pickling by Marion Harris Neil

Author:Marion Harris Neil
Language: eng
Format: epub, pdf
Publisher: D. McKay
Published: 1914-03-25T05:00:00+00:00

CANDIED PEARS

Pears Water

Sugar

Peel, core and halve the pears. Have ready and boiling a thick syrup made with one cupful of water to each two cupfuls of sugar. Drop the pears in this and let them cook luitil tender, but not broken. Remove from the fire and let them stand as they are for two days. Then remove and drain the pears, and sprinkle sugar over each piece separately.

Dry them slowly in the sun or in a very moderate oven with the door partly open. Pack in jars and cover.

CANDIED PLUMS

2 lbs. plums I pint (s cups) water

I lb. (2 cups) sugar

Drop the plums, which must be large and perfect, m boiling water and cook for ten minutes, then drain thorc^ghly.

Make a S3niip with the sugar and water and when it forms a soft ball put in the pliuns. Remove from the fire and let it stand over night in a slow oven, turning the fruit occasionally. Repeat this operation four times, each time skimming out the fruit and letting the syrup just come to a boil. The fifth time make a new sjrrup, as in the first place, and when it boils and stands the test put the fruit in again.

As soon as the S3aiip is cool, dip out the fruit and place in a pan to harden and candy, keeping it at a temperature of 65 degrees.

When sufficiently candied place in boxes between layers of waxed paper.

CANDIED PINEAPPLE

Pineapples Sugar

«

Peel and cut pineapples in rather thick slices, remove the cores and cut the slices in halves, giving

144 Canning, Preserving, and Pickling

them a crescent shape. Allow one cupful of water to each poimd of pmeapple and cook slowly imtil tender and clear. Remove the fruit and add to the water a poimd of sugar for each pound of fruit. Boil the S3niip down one-third, then put in the fruit and cook until it is transparent.

Again carefully remove the slices, spread on platters and set in the sim. Cook the syrup down to a candy stage and poiu: over the fruit sUces.

Let dry and pack away in wide glass jars with dry sugar or brandied papers between each layer.

Seal.

PUMPKIN CHIPS

Good high colored sweet Lemons

pumpkins Ginger

Sugar

Peel and halve the pmnpkins, take out the seeds and cut into thick chips. For each pound of pumpkin allow two cupfuls of sugar and one-half cupful of lemon juice.

Put the chips into a deep earthenware dish and sprinkle over each layer a layer of sugar. Pour the lemon juice over the whole.

Let it remain for a day, then boil together, allowing one cupful of water to each three poimds of pumpkin, one tablespoonful of bruised ginger tied in muslin bags, and the shredded peels of the lemons.

When the pumpkin becomes tender turn the whole into a stone jar and set away in a cool place for one week.

At the end of that time pour the syrup off the chips, boil down until rich and thick, then poiu: over the pimipkin and seal.

This makes a delicious sweetmeat.

QUINCE CHIPS

Quinces

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