Part 3 (1/2)

For green gooseberries dissolve the sugar in the water, then add the fruit and cook fifteen minutes. Ripe gooseberries are to be treated the same as the green fruit, but use only half as much water. Green gooseberries may also be canned the same as rhubarb (see p. 18).

BLUEBERRIES.

12 quarts of berries.

1 quart of sugar.

1 pint of water.

Put water, berries, and sugar in the preserving kettle; heat slowly.

Boil fifteen minutes, counting from the time the contents of the kettle begin to bubble.

CHERRIES.

6 quarts of cherries.

1 quarts of sugar.

pint of water.

Measure the cherries after the stems have been removed. Stone them or not, as you please. If you stone them be careful to save all the juice.

Put the sugar and water in the preserving kettle and stir over the fire until the sugar is dissolved. Put in the cherries and heat slowly to the boiling point. Boil ten minutes, skimming carefully.

GRAPES.

6 quarts of grapes.

1 quart of sugar.

1 gill of water.

Squeeze the pulp of the grapes out of the skins. Cook the pulp five minutes and then rub through a sieve that is fine enough to hold back the seeds. Put the water, skins, and pulp into the preserving kettle and heat slowly to the boiling point. Skim the fruit and then add the sugar.

Boil fifteen minutes.

Sweet grapes may be canned with less sugar; very sour ones may have more.

RHUBARB.

Cut the rhubarb when it is young and tender. Wash it thoroughly and then pare; cut into pieces about 2 inches long. Pack in sterilized jars. Fill the jars to overflowing with cold water and let them stand ten minutes.

Drain off the water and fill again to overflowing with fresh cold water.

Seal with sterilized rings and covers. When required for use, treat the same as fresh rhubarb.

Green gooseberries may be canned in the same manner. Rhubarb may be cooked and canned with sugar in the same manner as gooseberries.

PEACHES.

8 quarts of peaches.

1 quart of sugar.

3 quarts of water.