The 1918 Fanny Farmer Cookbook

Canned Huckleberries

Pick over and wash berries, then put in a preserving kettle with a small quantity of water to

prevent berries from burning. Cook until soft, stirring occasionally, and put in jars. No sugar

required, but a sprinkling of salt is an agreeable addition.

Canned Rhubarb

Pare rhubarb and cut in one−inch pieces. Pack in a jar, put under cold water faucet, and let

water run twenty minutes, then screw on cover. Rhubarb canned in this way has often been

known to keep a year.

Canned Tomatoes

Wipe tomatoes, cover with boiling water, and let stand until skins may be easily removed. Cut

pieces and cook until thoroughly scalded; skim often during cooking. Fill jars, following

directions given.

Damson Preserves

Wipe damsons with a piece of cheese−cloth wrung out of cold water, and prick each fruit five

six times, using a large needle; then weigh. Make a syrup by boiling three−fourths their

weight in

sugar with water, allowing one cup to each pound of sugar. As soon as syrup reaches

boiling−point, skim, and add plums, a few at a time, that fruit may better keep in shape during

cooking. Cook until soft. It is well to use two kettles, that work may be more quickly done,

and

syrup need not cook too long a time. Put into glass or stone jars.

Strawberry Preserves

Pick over, wash, drain, and hull strawberries; then weigh. Fill glass jars with berries. Make a

syrup same as for Damson Preserve, cooking the syrup fifteen minutes. Add syrup to

overflow

jars; let stand fifteen minutes, when fruit will have shrunk, and more fruit must be added to

fill

jars. Screw on covers, put on a trivet in a kettle of cold water, heat water to boiling−point, and

keep just below boiling−point one hour.

Chapter XXXVIII − THE CANNING OF FRUITS AND VEGETABLES

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