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The 1918 Fanny Farmer Cookbook
1
9
Canned Red Peppers
Wash one peck red peppers, cut a slice from stem end of each, and remove seeds; then cut in
thin strips by working around and around the peppers, using scissors or a sharp vegetable
knife.
ten
Cover with boiling water, let stand two minutes, drain, and plunge into ice−water. Let stand
minutes, again drain, and pack solidly into pint glass jars. Boil one quart vinegar and two cups
sugar fifteen minutes. Pour over peppers to overflow jars, cover, and keep in a cold place.
2
0
Preserved Melon Rind
Pare and cut in strips the rind of ripe melons. Soak in alum water to cover, allowing two
teaspoons powdered alum to each quart of water. Heat gradually to boiling−point and cook
slowly ten minutes. Drain, cover with ice−water, and let stand two hours; again drain, and dry
between towels. Weigh, allow one pound sugar to each pound of fruit, and one cup water to
each pound of sugar. Boil sugar and water ten minutes. Add melon rind, and cook until
tender.
Remove rind to a stone jar, and cover with syrup. Two lemons cut in slices may be cooked ten
minutes in the syrup.
2
1
Tomato Preserve
1
lb. yellow pear
tomatoes
2
ozs. preserved
Canton ginger
lb. sugar
1
2
lemons
Wipe tomatoes, cover with boiling water, and let stand until skins may be easily removed.
Add
sugar, cover, and let stand overnight. In the morning pour off syrup and boil until quite thick;
skim, then add tomatoes, ginger, and lemons which have been sliced and the seeds removed.
Cook until tomatoes have a clarified appearance.
2
2
BY THE COLD PACK METHOD
The Cold Pack Method is so named because the product is cool when packed into its
container.
Fruits and vegetables canned by the Cold Pack Method are properly selected and prepared,
then sterilized a required length of time in their containers.
Chapter XXXVIII − THE CANNING OF FRUITS AND VEGETABLES
678
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