Bohemian-American Cook Book/Preserves

Before beginning this work, look over the jars. See that none are cracked or injured in any way, and that each has the proper cover. Never use old rubber bands. They do not cost much and it is far cheaper to buy a new supply each time than to waste the preserves. Fruit for preserving should be sound, ripe and firm. Juicy fruit, such as berries, is picked over and washed. Larger firmer fruit, as apples, quinces etc. must be peeled and parboiled first. When the fruit is preserved, fill the jars with it, having first scalded them well. It is best to have several jars standing in a large pan of hot water, and as these are filled, replace with a new supply. Have ready an ordinary ​boiler for clothes, place laths or straw in the bottom, screw the covers loosely on the jars and put same in the boiler, having filled them with the preserved fruit. Pour in cold water so it reaches about an inch lower than the lower edge of the covers, and when it has come to a boil, boil ten minutes, then take out the jars, and when cold, tighten the covers thoroughly. When entirely cold, dip the top of each jar in melted paraffin, being careful to coat the space around the lower edge of the cover. Then put the preserves away in a cool, dry place. Examine them within a few days and occasionally thereafter, for if they ferment and you discover it in time, you may remedy the matter by boiling the fruit over and resealing.

Pick over ten or twelve quarts of berries, wash and drain well. Boil two pounds of white sugar with half a cup of water ten minutes in an enameled kettle. Now add the berries to the boiling syrup and boil about twenty-five minutes, skimming often, but not stirring, so as not to mash the fruit. Then take the berries out with a skimmer, put them in the jars, being careful not to break them, boil the syrup down, pour it over the fruit, filling each jar quite full. Place the jars in the boiler and proceed as directed.

Peel, halve and stone the peaches, place them in cold water. Boil to a syrup a pound of sugar with one and a half cups of water. Fill the jars with fruit, putting a layer of sugar on each layer of fruit, fill the jar with hot syrup, cover, put them in the boiler and proceed as directed.

Use firm pears, the soft kind will boil mushy. Peel, halve or quarter, take out the seeds, and place in cold water. Boil one quart of sugar with two tablespoons of water, then place two quarts of fruit in the boiling syrup and simmer several hours. Then proceed as directed.

These are preserved in the same manner as pears, but more water must be used, a cup of water to a quart of sugar. Crab apples are preserved whole, stems and all.

Pour hot water over the plums, skin and then proceed as with peaches.

Use nice, juicy, rather sweet apples. Peel, quarter, take out the seeds and place immediately in cold water. Put as much water in a kettle as there is fruit, and use a quart of sugar to a gallon of water. Boil to a syrup, skimming often, then add the fruit, a few pieces of whole cinnamon and boil until the apples are tender. Fill the jars and procced as directed.

Wash and pit the cherries, then proceed as with plums, using less water, as the cherries are juicier.

At night pour hot water on small, yellow, pearshaped tomatoes. These must not be too ripe. Skin, ​prick each with a large needle, and sprinkle with as much sugar as there are tomatoes, according to weight. In the morning drain off the juice and boil it to a syrup. Then add the tomatoes, a piece of lemon rind and whole ginger, and simmer until the tomatoes are transparent. Seal hot.

Pare off the green rind and all the red meat, leaving only the firm white part. Cut into large dice, about an inch or so square. Prepare a syrup of four cups of sugar and one cup of water, place the rind in the boiling syrup and simmer four hours. Then add a large sliced lemon (or two small ones), four tablespoons of raisins, and simmer one and a half hours longer. When done, it should be yellow and clear.