The Pilgrim Cook Book/Canned Fruits and Vegetables

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Canned Fruits and Vegetables[edit]

Canned Corn.[edit]

Cut the corn off the cob and put only enough water with it to make it juicy. Cook ½ hour, then put in 2 tablespoons salt to each quart of corn, boil ½ hour longer and seal tight. When ready to use, freshen in a little water and let simmer about 20 minutes. Pour off the water and put on milk. — Mrs. G. H. Rausch.

Canned Corn.[edit]

Six cups of corn cut from the cob, 1 cup water, 1 tablespoon salt, 1 cup sugar. Boil 20 minutes and put in jars; seal while hot. — Mrs. F. C. Kramer.

Canned Rhubarb.[edit]

Wash and peel rhubarb; cut in about inch lengths. Put in double boiler with very little water. Let cook thoroughly and can while hot. Do not add sugar until ready to use. — Mrs. Theo. Doering.

Spiced Rhubarb.[edit]

To 2½ pounds rhubarb, washed and cut into inch pieces, add 1 cup vinegar, 2 pounds sugar, and 1 tablespoon each of cinnamon and cloves. Put all into a preserving kettle and boil steadly for ½ hour. Put in jelly glasses, covering the tops with paraffin.

Canned Tomato Soup.[edit]

One peck ripe tomatoes, 2 medium onions, 3 large stalks of celery; cook until very soft and strain through a fine sieve. Put back to boil, add ½ cup butter, ½ cup sugar, ½ cup flour (good measure), 2 tablespoons salt, ⅛ teaspoon, or pinch of red pepper. Mix and cook until thick. Seal hot and put in jars. When ready to use, put on to boil, add a pinch of baking soda and 1 quart of milk, serve. — Mrs. Marie Saul.

Pickled Cherries.[edit]

Pit the cherries and cover with cold white vinegar; let stand 48 hours. Then drain and put in layers into jars or large bowl, alternating each layer with a covering of sugar. Allow 1 cup sugar to 1 cup cherries. Let stand 1 week and stir twice daily with a wooden spoon. Then put in jars and seal. — Mrs. C. B. Moellering.

Pickled Peaches.[edit]

Two quarts vinegar 2 pounds sugar, 1 tablespoon whole cloves, tied in a bag, when boiling add peaches; put 1 clove in each peach. Do not boil peaches too soft; seal air tight. — Mrs. J. Semmlow.

Sour Kraut.[edit]

Twenty large heads of cabbage make 5 gallons, cut out core and cut fine, mix with 1 cup of salt, put several handfuls in jar and press good; keep adding and pressing, cover with a cloth and press down so the scum will be over the cloth. It can be easily removed, put in a plate and heavy weight. When you take out sauerkraut rinse cloth and add a little water if necessary. — Mrs. J. Semmlow.

The Proper Time to Can Fruits and Vegetables as They Come In Their Season.[edit]

Apricots and Plums — August 10th to September 10th.

Apples (Pippin are the best) — October 20th to November 20th.

Asparagus — May 15th to July 1st.

Beans — September 20th to October 20th.

Lima Beans — August 20th to October 15th.

Blueberries — July 1st to August 5th.

Blackberries — July 15th to August 25th.

Cauliflower — September 15th to October 25th.

Cherries — June 15th to July 1st.

Currants — June 10th to July 1st,

Corn — August 15th to October 15th.

Pineapples (Sugar loaf are the best; over ripe will not do) — May 10th to July 1st.

Peaches (the late Crawford are the best) — August 20th to October 5th.

Pears — August 20th to October 15th.

Peas — May 25th to July 1st.

Raspberries — July 1st to July 25th.

Rhubarb — May 15th to July 1st.

Strawberries — June 1 to June 25.

Tomatoes — August 15th October 1st.

Fruits and vegetables must never be canned when speckled or frost bitten and should always be kept in the dark and at a temperature of from 45 to 65 degrees. Tomatoes, strawberries and vegetables should be wrapped in brown paper.