l9l6

BULLETIN

OF THE

Agricultural and Mechanical College
  of Texas

(In co-operation With the United States Department of Agriculture.)

JULY, 1916. EXTENSION SERVICE No. 5-26

Canning, Preserving, ickling

GRAPEFRUIT MARMALADE. DIXIE RELISH. PICKLED ONIONS.

Address
CLARENCE OUSLEY
Director and State Agent, College Station, Texas

This bulletin is prepared primarily to meet the demand of the
Home Demonstration workers and canning club members for recipes
for special products in advanced work. It is prepared, also, to meet
the needs of those who are not members of either of these organiza-
tions and who reside in- counties having no county ‘home demonstra-
tion agent under whose personal supervision they may work.

Those desiring a woman county agent should write to the Director
and State Agent, College Station, Texas, for information.

No part of this bulletin is original with the writer. It is a com-
pilation of a few practical recipes that have been thoroughly tested.
The recipes on strawberry preserves, orange pectin, orange marma-
lade. and mint jelly were furnished by the Bureau of Chemistry, U. S.
Department of Agriculture, being the very recent work of Dr. Martin
Straughn of the Bureau of Chemistry, and Miss Ola Powell, of the
Office of Demonstration Work, U. S. Department of Agriculture.
Much of the material used is a compilation from Government Bulle-
tin No. A-81, which is for the exclusive use of club members.

BERNICE CARTER,

State Home Demonstration Agent.

Preparation for Canning in Tin.

Making Flux.—Put some commercial hydrochloric (muriatic)
acid into a glass or crockery vessel (not metal), add strips of sheet
zinc until no more can be dissolved. To this add an equal quantity
of water. Label this “Flux” and use carefully. When canning, have
one vessel (a can will do) with enough flux in it to clean the tools.
Keep separately in a glass bottle the quantity to be used in sealing
cans.

Cleaning and Tinning the Steel and Copper.—It is of first import-
ance to have the capping steel and tipping copper in good condition.
These may need to be rubbed with coarse sandpaper or on a soft brick
to smooth them, or the steel may have to be filed to take the rust off.
In the latter case care must be taken to keep the edge of the steel
true. Both the capping steel and the tipping copper must be kept
tinned or coated with solder to make the solder flow evenly when
sealing. Have ready in a can a handful of sal ammoniac mixed with
a few pieces of solder. Heat the already smoothed capping steel or
tipping copper until almost red hot, dip into the flux, then into the
sal ammoniac and solder, turning it about and rubbing until bright
and well coated with solder. Then dip into the fluxagain.

Preparation of Vegetables.—In securing a fine quality, much de-
pends upon having the vegetables or fruit absolutely fresh, crisp, and
clean, and kept cool. All surroundings and utensils should be spot-
lessly clean, and all operations from beginning to end of any lot of
canning should be carried on as rapidly as possible. A‘ good slogan
is "one hour from the field to the can.” First have cans and lids
thoroughly washed and scalded. Sort and grade the fruit, disc-ard-
ing all that are defective, and use together those of same size. Use
only uniformly well ripened products. Only young, tender, quickly
grown vegetables retain their flavor when canned.

STEPS TAKEN IN CANNING IN TIN.

1. Sorting and grading fruit or vegetables, washing, peeling, etc.

2. Scalding, peeling and coring (for tomatoes). Put into trays
and lower into boiling water for oneminute. Remove at once to pre-
vent cooking. Plunge into cold Water to make the fruit firm. and
peel promptly. In tomato peeling use a slender pointed knife to cut
out the core and be careful not to cut into the seed cells. Keep the
tomatoes whole when possible.

3. Blanching consits of plunging the vegetable or fruit into boll-
ing water for a short time. Use a wire basket or cheese cloth square
for this. The blanch gives a more thorough cleaning, removes the
strong odor and flavor from certain kinds of vegetables, improves
the texture, and insures a clearer liquor. It also shrinks the fruit or
vegetable and makes it more flexible. A full pack is then more easily
made. The time required for blanching varies with the state of ma-

3

turity. Beans should be blanched until tender enough to bend with-
out breaking. Peaches will pack better if quickly blanched by low»
ering for 15 seconds into water below boiling (about 180 degrees .l'-‘.).
The same blanch will make the hard varieties of pears pack better
and give them a more transparent appearance; and used for cherries
will prevent splitting and cracking. Spraying fruit with cold water
after blanching will make it firmer. Frequently it is well to out the
vegetable into cold water for an instant after blanching to make more
crisp.

4. Packing (see table for size of cans to use for different vege-
tables).——The Federal laws require the cans to be filled as full of food
as is practicable for processing and to contain only enough liquor to
fill the spaces and cover the contents. Weigh a sufficient number of
cans before and after filling to o-btain an accurate idea of av-
erage net weight. On account of expansion in processing, corn can
be packed less full than other vegetables. These instructions do not
cover the canning of corn for market. Mark the cans with a pencil
or knife to show contents. Plan in advance and work rapidly. Let
one person do the packing and another attend to the weighing. Do
not allow filled cans to stand before adding liquor and exhausting.
To do so will injure the product.

5. Adding brine, sirup, or water.—After filling to within 1A, inch
of top, shake the can gently to displace all air within it. Clean and
wipe the groove around thegopening. Slip on the cap and weigh he-
fore sealing, to be sure of having the required weight.

6. Fluxing and capping-Apply the flux carefully around the
groove, making sure that none of it enters the can. Use a small
brush or cord, or little mop made by tying a piece of clean white
cloth around the end of a small stick. The flux is used to make the
solder adhere to the tin. Apply the clean, hot capping steel, holding
the cap in place with the center rod; while you lower the steel, turn
it steadily until the solder flows. Hold the rod firmly and lift the
steel with a sudden twist to swing the melted solder around the
groove evenly.

7. Exhausting.——Place the cans in trays and lower into boiling
water to within 1 inch of the top to drive the air out of the cans.
Let them stay the shortest possible time necessary to drive out the
air. Ordinarily three minutes is enough, and the temperature need
not again reach boiling before cans are taken out. Frequently.
exhausting is done at 180 degrees F. Exhausting is necessary. If
omitted, the air left in the can expands, causing it to bulge. The can
may not resume normal shape again, or if it does and is exposed to
a warmer temperature it may again expand, giving the appearance
of a “swell.” This will not only prevent sale of that can, but may
also cut off future orders. Furthermore, the presence of air may

4

 

cause the tin to dissolve more readily and enter into the food. Ex-
hausting is required of canning club members.

8. Tipping.—Close the small hole in top o1‘ the can im-
mediately after exhausting. Apply flux as for capping, and use a lit-
tle wire solder to close the hole. Hold the solder with left hand near
the hole and barely touch the hot copper to it, so that only a bead
will drop and cover the hole. This makes a neat tip.

9.——Processing.—Boil the cans which have been exhausted and
tipped to sterilize the contents. Have the water boiling vigorously
when the cans go in. Lower cans slowly under the water and look
out for any showers of bubbles from a can. These show that it leaks
at the point from which the bubbles come and must be taken out and
resoldered. Begin counting time when the water afirst boils after im-
mersing the cans. Keep it boiling constantly. In intermittent pro-
cessing, the vegetable is processed for one hour on each of three suc-
cessive days. The time is sometimes reduced to two days with beans.
It is not possible to state the shortest time which may be used safely,
because of the varying conditions.

10.—Coo1ing.—Cool all canned products as quickly as possible to
stop the cooking, which breaks down the fruit and injures the flavor
and color. Plunge the cans into very cold water immediately, espe-
cially when processing intermittently. Never stack cans close to-
gether until entirely cold.

11. Labeling.—After 8 to 10 days, or immediately before selling,
label all cans. Place the sealed end down, so that the opposite end
will appear at the top when placed on the shelf. Use a rather dry
paste, and put it only on the end of the label, so that no paste will
touch the tin. If paste touches the can, it may cause rust.

STANDARD PACKS FOR VEGETABLES CANNED IN TIN.

Vegetable. No. 3. No. 2. No. 1.

Tomatoes 2 lb. 1 oz. 1 lb. 4 oz.

String Beans 2 lbs. 1 lb. 5 oz.

Peas 1 lb. 8 oz.

Baby Beets 1 lb. 4 oz.

Okra 2 lbs.

Peppers 1 ll: 8 oz.
Soup Mixture 1 lb. 4% oz.

STANDARD PACKS FOR FRUITS CANNED IN TIN,

Fruit. No. 3. Can. No. 2. Can.
Figs 1 lb. 6 oz.
Peaches 2 lbs.

Pears 2 lbs.
Berries 2 lbs. 1 lb. 6 oz.

O

 

PREPARAIION FOR CANNING IN GLASS.

Jars.—The glass-top jar with wire clamp is the best type of jar
for use in intermittent processing. If products are to be sold, a good
commercial jar is necessary. Commercial jars when purchased in
gross quantities are cheaper than household jars and can be pur-
chased in appropriate size for each product. A 10 or 12 ounce jar
with glass top and screw rim can be satisfactorily used for preserves,
jams, pickles, etc. Another good type of commercial jar is one with
hermetic cap and can be had in different sizes for various products.
A 4-ounce size is suitable for individual service, a 10-ounce size for
general use.

Assemble all supplies and utensils such as jars, new rubbers and
lids, wooden spoons, paddle, one-half pint measuring cup, measuring
spoons, paring knives, sugar, salt, soda, etc., in a clean, convenient
place in which to work.

STEPS TO BE TAKEN IN CANNING IN GLASS.

The steps 1, 2, and 3, under “Canning in Tin,” are also to be
followed when packing in glass. Sterilize jars by placing them in a
vessel, side down, covering with cold water, bringing to a boil and
boiling for 15 minutes.

4. Packing-After selecting fruit or vegetables for uniformity

in size and quality (see score) it should be arranged with reference‘

to symmetry and the ‘best use of the space within the jar. In placing
the fruit or vegetable in a jar, a thin, slender, flexible paddle made
ot‘ cane is useful. This paddle is also used to take out the bubblesof
air by running it down the side of the jar to touch these bubbles af-
ter the liquor has been added to pack.

5. Adjusting the Cap.—Be_fore placing the cap be sure that the
rubber is flattened in its groove, without the presence of any seed or
particle of the fruit; When a screw-top jar is used, screw the cap
evenly about half way. When the glasstop jar with wire clamp is
used, place the lid on evenly and raise both clamps up. fasten (he
upper one to hold the lid in place. With the hermetic jar, fasten the
cap on the jar evenly with the clamp. This type of jar is self-sealing
as it cools.

Processing-Place the jars in a water bath on a rack or tray (a
wooden one is good) to avoid breaking. Have the water the same tem-
perature as the contents, letting it come to within two inches of the
tops of jars. Have a tight cover for the vessel to keep in the steam.
Do not count time until the water begins to boil; keep it boiling
steadily for the time required. Seal the jars air-tight; promptly at
end of processing and remove them fromthe bath, being careful not
to allow a cold draft to strike them. In intermittent pro-wessing. raise
the clamp of each jar at the beginning of each processing to allo\v for

6

expansion. Seal at close of each processing. The hermetic jar is not
a suitable one for intermittent processing.

7. Store products in a cool, dry, dark place.

8. Labeling-Before labeling, wash and polish each jar. Rlatce
the label on the plain side of the jar midway between the seams one-
fourth inch from the lower edge. On every label must appear the
name of the contents, name and address of the packer, and net weazght
in pounds and ounces.

TEXAS CANNING CLUB EXHIBIT AT DALLAS STATE FAIR.

SCQRE FOR JUDGING CANNED FRUITS AND VEGETABLES.

I. Appearance . . . . . . . . . . . . . . . . . . . . . . . . . . . . .. 25
(a) Color.
(b) Clearness.
II. Texture . . . . . .  . . . . . . . . . . . ..10
III. Flavor . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .. 20

IV. Uniformity
(a) Ripeness.
(b) Appropriate size.

V. Pack (arrangement) . . . . . . . . . . . . . . . . . . .. 15

 

VI. Container . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 15
(a) Appropriate package.
(b) Label.
(c) Neatness. --
Total  . . . . . . . . . ..t....100€’@

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CANNING FRUITS (HOT-WATER PROCESS).

In Tin | In Glass

_ | | || N0. lExhaust Process I |Process

Fruit | Blanch |S_ifl1p Can |Minutes_ Minutes_| Jar |Minutes
Apples I1 minute |N0. 1 3 2 8|Quart 12
Berries I No. 3| 2| 2 10 Quart| 10
Cherries, sweet |15 seconds No. 3| 2| 2| 20 Quarfl 25
Cherries, sour I15 seconds No. 4| 2| 2 20 Quartl 25
Currants No. 3| 2| 2 15 Quart] 15
Figs _ Soda Blanch |N0. 3| 2| 2 25|Quart| 30
Gooscberrles | |N0. 3| 2| 2 15|Quart| 20
Guava |15 seconds |N0. 4| 21 3 20|Quart| 35
Guava. I15 seconds |N0. 4| 3| 3| 25| Pint I 25
May Haw I |N0. 3| 2| 2| 20|Quart| 2.
Peaches 115 seconds |N0. 4| 3| 3| 15|Quart| 2O
Pears !15 seconds |N0. 3| 3 3| 20|Quart| 20
Plums >Prick with needlelNo. 4| 2 2| 12|Quart| 15

Note.—Berries, cherries, currants, figs, gooseberries, May haws, and plums
when packed 1n tin must be put in enamel-lined cans. To make the sirups recom-
mended, boil sugar and water together in the proportion given below until sugar
is dissolved. Strain all impurities out of the sirup before using.

Sirup No. 1.—Use 14 ounces to 1 gallon water.

Sirup No. 2.—Use 1 pound 14 ounces to 1 gallon water.

Sirup No. 3. Use 3 pounds 9 ounces to 1 gallon water.

Sirup No. 4.—Use 5 pounds 8 ounces to‘ 1 gallon water.

Sirup No. 5.—-Use 6 pounds 13 ounces to 1 gallon water.

The sirup for canned cherries is made of berry juice instead of water.

RECIPES

(Note.—~All measurements are level. The special abbreviations used arc
tbsp. for tablespoonful, tsp. for teaspoon, and c. for cup.)

CANNED PEACHES.

Take firm ripe peaches, place in wire basket or square of cheese
cloth, blanch by lowering for 15 seconds into Water below boiling
(about 180 degrees F.), plunge into cold water after blanching to make
firm. Peel, stone. pack in jars, and cover with a syrup made by boiling
together 1% pounds sugar to 1 quart water. Process 15 minutes.
Quart jars.

CANNED PEACHES—(Corn Syrup-Extra Fine).

‘Follow directions above, using the following syrup: 1% pounds
of sugar, 3/8 pounds of Crystal White Karo syrup, 1 pint‘ of water.
Heat until sugar is melted and pour over peaches. Process 15 min-
utos. Quart jars. '

BLACKBERRIES OR DEWBERRIES.

Select large, firm, ripe berries. Wash by placing in colander or
sieve. Wash three times by pouring Water over the berries. Pack in
jar, shaking jar gently to settle berries; pile high, and lay on lid of
jar, place on false bottom in pan with 2 inches of water, heat slowly
in oven for 20 minutes, leaving door open at first; slow fire.

Boil on stove syrup made from 1 cup of sugar to 5 of water. Pour

9

boiling hot over berries; place on rubber and seal at once.
The syrup may be made from juice of crushed berries instead
of water. '
CANNED BEANS

Select young, tender, round, stringless beans for log cabin pack.
Blanch from 3 to 8 minutes, measure width of jar and cut beans to fit.
Place solid layer in bottom of jar, place second layer in opposite
direction, continue alternate layers until jar is full. Fill jar with
brine, obtained from 5 level tablespoonfuls salt to a gallon of water.

lse intermittent process or two hours.

PIMENTOS PEPPERS.

The fruits of the mild~flavored varieties of Spanish peppers (used
as canned pimentos) differ from the ordinary sweet bell pepper in
that they have a mu-ch thicker meat, very tough skin, and are smooth
in contour, being comparatively free from ridges. These peppers,
upon being heated, develop a jui-ce which when mixed with water
makes an unpleasant slimy mixture. For this reason no water is used
in their preparation for salads or in canning.

Select sound, uniform peppers of medium size. To remove seeds,
cut around the stem of each with a slender paring knife and remove
the inside partitions. To peel, place the peppers in a hot oven from
6 to 10 minutes (until the skin blisters and cracks), being careful not
to allow them to burn. Remove the skin with a slender paring knie.
Flatten the peppers and pack in horizontal layers. No liquid is used.
The Processing brings out of the peppers a thick liquor, which almost
covers them in the jar. Process in quart jars in hot water at boiling
temperature for 3O minutes.

CANNED OKRA.

Only young, tender okra should be packed. Dip in hot water until
it wilts, then plunge in cold salted water; remove the cap, without
cutting into the seed pod, and pack it whole. The pods should be
uniform in size. Brine is added, which is made of 2% ounces of salt
to one gallon of water. Cook one hour each on 3 successive days
(intermittent process).

SALAD TOMATOES.

Put into wire sieve or flour sack and lower into boiling water for
one minute. Remove at once to prevent cooking. Plunge into cold
water to make fruit firm. and peel promptly, using a slender pointed
knife to remove core, and be careful not to cut into cells. Keep the
tomato whole.

Put % teaspoonful salt in bottom of sterilized jar, pack tomatoes,
put 1/2 teaspoonful salt on top of tomatoes. Fill jar until running over
with boiling water. Seal, set in vessel, cover jar with boiling water
and set aside to cool. In the warmer sections it will be necessary to
lot the vessel remain over lfire for 10 minutes before setting aside.
Tomatoes canned in this way may be served sliced or stuffed for salads.

1O

TOMATO PU REE.

1 gal. thick tomato pulp. 1 tsp. salt.
2 medium sized onions. 2 tsp. sugar.
4 tsp. chopped sweet red pepper pulp.

Tomato sauce or puree may be made from small or broken toma-
toes. Cut the tomatoes into fourths and cook until the pieces become

broken and soft. Press the pulp through a sieve, discarding only the l
' seed and skins. Add the onion, pepper pulp and seasoning to the

strained pulp and cook until it is of the consistency of catsup. It is
necessary to stir frequently in order to keep this mixture from burn-
ing. Pack in No. 2 cans, jars or bottles. Exhaust for five minutes
and process for 20 minutes.

TOMATO PASTE.

1 qt. thick strained tomato pulp. 1,§ tsp. salt.

1 slice onion (2 inches in diameter). 1 tsp. paprica or4 tbsp. chopped
1 tbsp. mixed spices. sweet red pepper pulp.

1 tsp. sugar.

Tie spice in cheese cloth and cook with tomato pulp in a pan
over boiling water for about three hours. The pulp should be cooked
until much of the moisture is evaporated and the paste thick enough
to hold the shape of spoon when tested by dipping out a spoonful of it.

Mix one tablespoon of spices about as follows:

1,4 tsp. mustard seed. 1Q tsp. crushed celery seed.
1/2 tsp. cloves. % bay leaf.
1A; tsp. cinnamon. 1 sprig mace.

1A tsp. whole black pepper.
SOUP MIXTURE.

1 pt. tomato pulp. 1 cup blanched corn, or tiny lim‘
1 tsp. salt and sugar mixture. beans.
1 cup okra.

1 slice of onion (2 inches in diameter).

The tomatoes should be heated, rubbed through a sieve and cooked
down to about the consistency of catsup before measuring; then the
corn, okra, onion and seasoning should be added, and cooked until the
corn and okra are about three-fourths done. Pack into cans or jars
and follow directions for processing as given in the canning table.

STRAWBERRY PRESERVES—Recipe No. 1.

iMake a syrup of 26 oz. sugar and 6 oz. of water, bring to a boil,
and skim. Add 2 pounds washed, capped, and stemmed strawberries,
boil until it reaches 222 degrees F.. or until the syrup is very heavy,
skim, pack in jars, pour the syrup over them, seal and sterilize by
placing in water, bringing this to boil, and boiling for 15 minutes for
pint containers and 25 minutes for quarts. -

STRAWBERRY PRESERVES—Recipe No. 2.

To 2 pounds of washed, capped, and stemmed strawberries add 26

oz. sugar, let stand over night. In the morning pour juice thus ob-

11

tained into a preserving kettle, add berries and cook at 222 degrees B‘.
until the syrup is very heavy. Skim, pack in jars, pour syrup over
them, seal and sterilize by placing in water and bringing this to boil.
Boil 15 minutes for pint containers and 25 minutes for quarts.

WATERMELON RIND PRESERVES.

Cut 1 pound rind into 1 inch squares, remove peel and all pink

part. Soak over night in limewater (1 ounce lime to 2 quarts water), u

let the lime settle to bottom, pour off clear water (use clear water
only). The following morning let stand for 2 hours in clear water.
Drain well then drop into boiling water and boil rapidly for 10 minutes.
Drain again and add gradually to the syrup (made by boiling together
3 cups sugar, 3 pints water). Add to this the juice of one half lemon
and three extra slices of lemon. Cook until the melon is tender and
transparent. Allow to stand until cold, arrange the pieces attractively
in the jars, garnishing with slices of lemon. Cover with syrup testing
50 to 55 degrees. - Process and seal.

TIOMATO PRESERVES.

1 lb. tomatoes. 1/2 lb. sugar.

Scald tomatoes, peel and core, allow to stand in sugar over night.
In morning cook until tomatoes are transparent or clear. Pack in
jars. Boil syrup until very thick, pour over tomatoes and seal.

SWEET PICKLED PEACHES.

V; peck peaches. 1 pt. vinegar.
2 lbs. brown sugar. 1 oz. stick cinnamon.
Cloves.

Boil sugar, vinegar, and cinnamon 20 minutes. Dip peaches in
hot water, then rub off the fur with towel. Stick each peach with four
cloves. Put into syrup and cook until soft, using one-fourth peck
peaches at a time.

PEACH MARMALADE.

2%, lbs. peaches cut into small 1 inch ginger root.

pieces. 1,42 cup. peach juice.
1 lb. sugar. 1 tsp. cinnamon bark.
6 whole allspice. 1 tsp. sprig mace.

1 cracked peach seed. j
Tie spices in cheesecloth bag.

Cook all together until thick and clear (to 220 degrees F); pack ~

hot in sterilized jars and seal at once. If this is done quickly, having
everything very hot, a good seal should result. However, when pack-
ing for market it is far safer to process, both to insure sterilization
and a tight seal.

12

GRAPE MARMALKDE.

Pick over, wash, drain and remove stems from grapes; separate
pulp from skins. Put pulp in preserving kettle; heat to boiling point
and cook slowly until seeds separate from pulp; then run through a
hair sieve. Return to kettlewith skins; after weighing add and equal
measure of sugar and cook slowly 30 minutes, occasionally stirring to
prevent burning. Seal as directed for peach marmalade.

PREPARATION OF ORANGE PECTIN.
Cut the yellow from the peel of 5 oranges, being sure to remove

' all oil cells, but as little of the white portion as possible. Then cut

off the white portion of the peel from the pulp as if peeling apples.
The white portion is passed through a food chopper. For each 1/;
pound of the peel add 1/1, pound of water. Add the juice from one-
half of a lemon, mixed thoroughly, and allow to stand 4 or 5 hours.
At the end of this time add 11/2 pounds of water, boil for 10 minutes
and allow to stand over night. Next morning boil for 5 minutes, allow
to cool, place in a flannel jelly bag, press to remove the juice, then
drain juice through a clean flannel jelly bag to clarify. This may be
placed while hot in sterilized jars, sealed, and kept for later use.

MINT AND ORANGE PECTIN JELLY

One pound of orange pectin juice, as prepared above, is poured
in a kettle, heated to boiling, and one pound of sugar added. The
boiling is continued until the jellying stage is reached, which is indi-
cated by the flaking or sheeting from the spoon. At this point a small
amount of green vegetable coloring matter is added, together with
two drops of oil of peppermint. Stir thoroughly and pour while hot
into clean sterilized jelly glasses. After a few moments the scum
which rises to the top may be easily removed with a spoon. When
the jelly is cold, pour hot paraffin over it and store away.

ORAINGE MARMALADE—(Three-day Method).
1 grapefruit, 1 orange, 1 lemon.

The fruit is washed and then cut very thin through pulp and rind.
discarding all the seed. Weigh the fruit and to each pound of the
fruit add 3 pounds of water. Let stand over night. Next day boil for
3O minutes and let stand for 24 hours. Next day measure or weigh
the fruit and for each pound or portion of fruit juice add 1 pound or
portion of sugar. Bring to a boil and cook until it jells, stirring to
keep from burning. This is placed in glasses or jars while still hot,
allowed to cool and then covered with paraffin.

SWEET ORANGE OR GRAPEFRUIT MARMALADE .......... .-

Wash the fruit, weigh the peel, and discard one-fourth of the peel,
and note the weight of edible portion plus remaining peel. The peel
is placed in water, boiled- for 5 minutes and this water poured off,
the peel is again covered with water and allowed to simmer over the

13

fire until tender, the water poured off and cold water added to harden
the peel. It is then cut into as thin slices as possible. The edible
part of the orange or grapefruit is placed in a kettle with twice the
amount of water and boiled until the pulp has disintegrated; strain
through a muslin or cheesecloth bag, and for each pound of the edible
portion and shredded peel add 112 pounds of sugar. This is boiled
until the jell point is reached.

SOUR ORANGE MARMALADE.

1 lb. peeled sour oranges. 2 lbs. water.
1 lb. sugar.

Preparation of the Peel: Wash fruit, remove peel, discard 1,4 of
the peel, using the portion free from blemish. Cut this peel into as
thin slices as possible, place in a kettle with four times its weight of
water, boil for 10 minutes, drain free from water. Repeat this process
three times.

Preparation of the Juice: After the peel has been removed.
weigh the fruit, out into small pieces, place in a kettle, and for each
pound of orange taken add 2 pounds of water, boil until it thoroughly
disintegrates. Pour into a flannel jelly bag and press until no more
juice can be obtained. This juice is again drained through a clean
flannel jelly bag Without pressing. Pour this juice into a kettle. add
the peel, bring to boil, add 11/2 pounds of sugar for each pound of
fruit, continue the boiling until the jelly stage has been reached,
which is indicated by the flaking or sheeting from the spoon.

SOUR ORANGE JELLY.

The sour orange jelly is made by preparing the juice as directed
in sour orange marmalade. No peel is used in the jelly. For each
pound of fruit taken, 1 pound of sugar is added. This is boiled until
it has reached the jellying point.

PICKLED ONIONS.

Peel small white onions, cover with brine, allowing 1% cups of
salt to 2 quarts boiling water, and let stand for 2 days. Drain and
cover with more brine, let stand 2 days and drain again. Soak in
clear cold water 2 hours, pu.t in jars with 1 or 2 slices of red pepper.
Fill jars to overflow with vinegar scalded with sugar and mustard
seed, allowing one cup of sugar and 2 tablespoonfuls of mustard seed
to one gallon of vinegar. Seal while hot.

BEET PlCKLES-—(Baby Beets).

Select beets 11/2 inches in diameter. Cook until peel will slip off
easily. Be careful not to cut the root off before cooking, and have at
least two inches of top on until beets are cooked tender.

Take 1 pint of vinegar, add 1 cup of water, 1/2 cup sugar, drop in
bag made of 1 tbsp. of cinnamon and 172 tbsp. of allspice (whole),
bringing to a boil. pour over beets and boil-10 minutes. Pack in ster-
ilized jars, pom" boiling vinegar over them. Seal quickly.

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SWEET PICKLED cARhoTs.
Wash and scrape 6 or 8 medium sized carrots, boil in slightly
salted water until they can be pierced with a fork, drain and dash
cold water over them. Put 1 pint of pure cider vinegar in a stew

pan, add 3 cups of sugar (1 brown and 2 white). Add one teaspoonful _

each of cloves, cinnamon, and allspice (in bag). Let the syrup boil,
then put in as many sliced carrots as the syrup will take. Cover and
cook slowly for 10 minutes, then boil syrup 20 minutes longer. Pack
in jars, pour over syrup, and process 10 minutes. Seal. l

GREEN TOMATO PICKLES.

1 gal. green tomatoes. 1 tbsp. whole black pepper.

1,2 doz. large onions. 1 tbsp. whole cloves.

3 cups brown sugar. 1 tbsp. whole allspice.

1/2 lemon. 1 tbsp. celery seed (crushed).
3 pods red pepper. 1 tbsp. mustard seed.

3 cups vinegar. 1 tbsp. ground mustard.

Slice the tomatoes and onions thin. Sprinkle over them % cup
of salt and let stand over night in a crock or enameled vessel. Tie
the pepper, cloves, allspice, and celery seed in a cheesecloth bag.
Slice the lemon and chop 2 pepper pods very fine. Drain the tomato
and onion well. Add all seasoning except 1 pepper pod to the vin<
egar. Then add the tomato and onion. Cook for 1/2 hour, stirring
gently at intervals to prevent burning. Remove spice bag to prevent
darkening product. Pack in 10-ounce jar and garnish with slender
strips of red pepper, placing them vertically on the opposite sides of
ear-h jar. Process for 15 minutes.

CHILI SAUCE.

Select only ripe- tomatoes, wash but do not peel, cut out green
cores and bad places, quarter, measure, and place in open-top por-
celain-lined or granite vessel over stove.

For each gallon of tomatoes add 1 level cup of finely-chopped
onions, 2 level cups chopped green st-veet pepper (leaving out seed).
Boil until soft and tender, mash through colander, measure pulp and
add to each gallon of pulp the following:

1 level tsp. ground cloves. 1% level tsp. ginger.

2 level tsp. red pepper. 1% level tsp. cinnamon.

1 level tbsp. ground allspice. 1/2 level tbsp. black pepper.
{*4 pt. sugar. 6 tbsp. salt.

1 pt. vinegar.
Boil until quite thick-—much thicker than catsup.

DIXIE RELISH.

1 qt. chopped cabbage. 4 tbsp. mustard seed.
1 pt. chopped white onion. 2 tbsp. celery seed (crushed).
1 pt. chopped sweet red pepper. 3/; cup. sugar.

1 pt. chopped sweet green pepper. 1 qt. vinegar.
5 tbsp. salt.

Soak the pepper in brine (1 c. salt to 1 gal. water) for 24 hours.
Freshen in clear cold water for 1 or 2 hours. Drain well. Remove
seeds and coarse white sections. Chop separately, and measure the

15

 

 

chopped cabbage, peppers, and onions bfore mixing. Add spices,
sugar, and vinegar. Let stand over night covered in a crock or enam-
eled vessel. Pack in small sterilized jars.

The standard pack will be in a vase-shaped 10-ounce hermetic jar.
When ready to pack drain the vinegar off the relish in order that the
jar may be well packed. Pack the relish in the jars, pressing it care-
fully; then pour over it the vinegar which was drained off. Paddle
the jar thoroughly, to get every bubble out and allow the vinegar to
displace all air spaces. Garnish each jar with 2 quarter-inch pointed-
strips of red pepper 3 inches long. Place these strips vertically on
opposite sides of the seams of the jar. Cap, clamp, and process for
10 minutes at boiling temperature.

B. S. CHUTNEY.
(A hot sweet to serve with curries, cold meats, sausage, and stews.)

Red Part. Yellow Part.
2 lbs. sweet Spanish pepper. 2 lbs. small yellow fig tomatoe
1 lb. sugar. 1 lb. sugar.
1 pt. lemon juice. 4 oz. pounded ginger root.

2 oz. hot pepper.

Preparation of the red part.—Peel the peppers according to the
instructions given for canning. Chop sweet and hot peppers t.o-
gethcr, add sugar and lemon juice, and let stand in an enameled
vessel or crock for 12 hours; then drain off the liquor and allow it
to simmer ior 10 minutes. Pour it over the peppers again and let.

stand for 24 hours. Simmer the liquor again on the second day. On -

the third day repeat, allowing the peppers to remain in the liquor
while simmering.

Preparation of the yellow part.—Peel the tomatoes by dropping
them for a minute into boiling water and then into cold water, be-
ing careful not to cook or break them. Place in a bowl, add sugar
and pounded ginger, cover, and let stand for 12 hours. Drain and
simmer the liquor for 10 minutes. Pour it over the tomatoes while
hot and allow it to stand again over night. Repeat this on the
second day, and on the third day when the sirup is simmering add
the tomatoes carefully and continue the cooking for 1O minutes. The
tomatoes should remain whole.

For a standard pack use a 10-ounce vase-shaped hermetic jar.
ln packing, place the heavier color, red, at the bottom in a 1-inch
layer; then place a 1-inch layer of yellow. Continue in this manner
until the jar is neatly filled. Strain the liquor and pour it over the
contents. Paddle to remove air bubles. Cap, clamp, and process for
10 minutes. This may be packedyfor home use in pint jars and
processed for 15 minutes.

The small yellow fig tomato used in the chutney recipe is the
variety which may be used for green-tomato pickle and whole ripe-
tomato preserves.

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