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The International Jewish Cook Book



The International Jewish Cook Book

1600 Recipes According to the Jewish Dietary Laws with the Rules for Kashering; The Favorite Recipes of America, Austria, Germany, Russia, France, Poland, Roumania, Etc., Etc.

Author: Florence Kreisler Greenbaum


A Project Gutenberg eBook

*CANNED FRUITS*

 

 

GENERAL RULES

 

All fruits should, if possible, be freshly picked for preserving,

canning, and jelly making. No imperfect fruit should be canned or

preserved. Gnarly fruit may be used for jellies or marmalades by cutting

out defective portions. Bruised spots should be cut out of peaches and

pears. In selecting small-seeded fruits, like berries, for canning,

those having a small proportion of seed to pulp should be chosen. In dry

seasons berries have a larger proportion of seeds to pulp than in a wet

or normal season, and it is not wise to can or preserve such fruit

unless the seeds are removed. The fruit should be rubbed through a sieve

that is fine enough to keep back the seeds. The strained pulp can be

preserved as a puree or marmalade.

 

When fruit is brought into the house put it where it will keep cool and

crisp until you are ready to use it.

 

Begin by having the kitchen swept and dusted thoroughly, that there need

not be a large number of mold spores floating about. Dust with a damp

cloth. Have plenty of hot water and pans in which jars and utensils may

be sterilized. Have at hand all necessary utensils, towels, sugar, etc.

 

Prepare only as much fruit as can be cooked while it still retains its

color and crispness. Before beginning to pare fruit have some syrup

ready, if that is to be used, or if sugar is to be added to the fruit

have it weighed or measured.

 

Decide upon the amount of fruit you will cook at one time, then have two

bowls--one for the sugar and one for the fruit--that will hold just the

quantity of each. As the fruit is pared or hulled, as the case may be,

drop it into its measuring bowl. When the measure is full put the fruit

and sugar in the preserving kettle. While this is cooking another

measure may be prepared and put in the second preserving kettle. In this

way the fruit is cooked quickly and put in the jars and sealed at once,

leaving the pans ready to sterilize another set of jars.

 

The preserving kettle should be porcelain-lined, and no iron or tin

utensils should be used, as the fruit acids attack these metals and so

give a bad color and metallic taste to the food.

 

 

STERILIZING JARS, ETC.

 

The success of canning depends upon absolute sterilization and not upon

the amount of sugar or cooking. Any proportion of sugar may be used, or

fruit may be canned without the addition of any sugar.

 

It is most important that the jars, covers, and rubber rings be in

perfect condition. Examine each jar and cover to see that there is no

defect in it. Use only fresh rubber rings, for if the rubber is not soft

and elastic the sealing will not be perfect. Each year numbers of jars

of fruit are lost because of the false economy in using an old ring that

has lost its softness and elasticity.

 

Have two pans partially filled with cold water. Put some jars in one,

laying them on their sides, and some covers in the other. Place the pans

on the stove where the water will heat to the boiling point. The water

should boil at least ten or fifteen minutes. Have on the stove a shallow

milk pan in which there is about two inches of boiling water. Sterilize

the cups, spoons, and funnel, if you use one, by immersing in boiling

water for a few minutes. When ready to put the prepared fruit in the

jars slip a broad skimmer under a jar and lift it and drain free of

water.

 

There are several methods of canning; the housekeeper can use that

method which is most convenient.

 

The three easiest and best methods are: Cooking the fruit in jars in an

oven; cooking the fruit in jars in boiling water; and stewing the fruit

before it is put in the jars.

 

 

CANNING FRUIT BAKED IN OVEN

 

In this method the work is easily and quickly done and the fruit retains

its shape, color and flavor. Particularly nice for berries.

 

Sterilize jars and utensils. Make the syrup; prepare the fruit the same

as for cooking. Fill the hot jars with the fruit, drained, and pour in

enough hot syrup to fill the jar solidly. Run the handle of a silver

spoon around the inside of the jar. Place the hot jars, uncovered, and

the covers, in a moderate oven.

 

Cover the bottom of the oven with a sheet of asbestos, the kind plumbers

employ in covering pipes, or put into the oven shallow pans in which

there are about two inches of boiling water. Cook berries to the boiling

point or until the bubbles in the syrup just rise to the top; cook

larger fruits, eight to ten minutes or according to the fruit. Remove

from the oven, slip on rubber, first dipped in boiling water; then fill

the jar with boiling syrup. Cover and seal. Place the jars on a board

and out of a draft of air. If the screw covers are used tighten them

after the glass has cooled.

 

Large fruits, such as peaches, pears, quince, crab-apples, etc., will

require about a pint of syrup to each quart jar of fruit. The small

fruit will require a little over half a pint of syrup.

 

 

BAKED CRANBERRIES OR CHERRY PRESERVES

 

Pick over, wash and drain four quarts of large, perfect cranberries; or

stem and then stone four pounds of large cherries, use a cherry pitter

so cherries remain whole. Place a tablespoon of hot water in a jar, then

alternately in layers cherries or cranberries and sugar (with sugar on

top), cover closely. This amount will require four pounds of sugar. Bake

in a very slow oven two hours. Let stand. Then keep in a cool, dry

place. The cranberries will look and taste like candied cherries, and

may be used for garnishing.

 

 

BAKED CRAB-APPLE PRESERVES

 

Wash, wipe and remove the blossom ends of one-half peck of perfect red

Siberian crab-apples. Pour one tablespoon of water in bottom of one

gallon stone jar, then place in alternate layers of apples and sugar,

using four pounds altogether (with sugar on top). Cover with two

thicknesses of Manila paper, tied down securely or with close fitting

plate. Bake in a very slow oven (that would only turn the paper a light

brown), two or three hours; let stand to cool, keep in cool, dry place.

 

 

BAKED SICKEL PEARS

 

May be prepared the same way. Flavor, if desired, with ginger or lemon

juice.

 

 

BAKED QUINCES

 

Quinces may be wiped, cored, and quartered; sugar filled in the

cavities, and baked same as crab-apples, in a very slow oven three or

more hours until clear and glassy.

 

 

CANNING FRUIT IN A WATER BATH

 

Canned fruits may be cooked over the fire, but they are, on the whole,

very much better if cooked in a water bath. Prepare fruit and syrup as

for cooking in a preserving kettle and cook the syrup ten minutes.

Sterilize the jars and utensils; fill the jars with fruit; then pour in

enough syrup to fill the jars completely. Run the blade of a

silver-plated knife around the inside of the jar and put the covers on

loosely.

 

Have a wooden rack, slats, or straw in the bottom of a wash boiler; put

in enough warm water to come to about four inches above the rack; place

the filled jars in the boiler, being careful not to let them touch. Pack

clean white rags or cotton rope between and around the jars to prevent

their striking one another when the water begins to boil. Cover the

boiler and let the fruit cook as directed, counting from the time the

surrounding water begins to boil. (This cooking is called sterilizing.)

 

Draw the boiler aside and remove the cover. When the steam passes off,

lift out one jar at a time and place it in a pan of boiling water beside

the boiler; fill to overflowing with boiling syrup; wipe the rim of the

jar with a cloth wrung from boiling water; put on rubbers and cover

quickly; stand the jar upside down and protected from drafts, until

cool; then tighten the covers if screw covers are used, and wipe off the

jars with a wet cloth. Paste on labels and put the jars on shelves in a

cool, dark closet.

 

The time given for sterilizing is for quart jars; pint jars require

three minutes less.

 

 

BLUEBERRIES

 

To twelve quarts of berries take one quart of sugar and one pint of

water. Put water, berries, and sugar in preserving kettle; heat slowly.

Boil sixteen minutes, counting from the time the contents of the kettle

begins to bubble.

 

 

CANNED RASPBERRIES

 

To six quarts of berries take one quart of sugar. Put one quart of the

fruit in the preserving kettle; heat slowly, crushing with a wooden

potato masher; strain and press through a fine sieve. Return the juice

and pulp to the kettle; add the sugar; stir until dissolved; then add

the remaining quarts of berries. Boil sixteen minutes, counting from the

time they begin to boil. Skim well while boiling, and put into jars as

directed.

 

 

BLACKBERRIES

 

The same as for raspberries.

 

 

CURRANTS

 

To twelve quarts of currants take four quarts of sugar. Treat the same

as raspberries.

 

 

RASPBERRIES AND CURRANTS

 

To ten quarts of raspberries and three quarts of currants take two and

one-half quarts of sugar. Heat, crush and press the juice from the

currants and proceed as directed for raspberries.

 

 

CANNED GOOSEBERRIES

 

To six quarts of berries take three pints of sugar and one pint of

water.

 

Dissolve the sugar in the water, using three pints of sugar if the

gooseberries are green and only half the quantity if they are ripe. Add

the fruit and cook fifteen minutes.

 

Green gooseberries may also be canned like rhubarb without sugar and

sweetened when used.

 

 

CANNED STRAWBERRIES

 

After washing and hulling berries, proceed as with raspberries.

 

 

CANNED PEACHES

 

Wash peaches, put them in a square of cheese-cloth or wire basket. Dip

for two minutes in kettle of boiling water. Plunge immediately into cold

water. Skin the peaches; leave whole or cut as preferred. Pack peaches

in hot jars. Fill hot jars with hot syrup or boiling water. Put tops in

position. Tighten tops but not airtight. Place jars on false bottom in

wash-boiler. Let the water boil sixteen minutes. Seal as directed. To

eight quarts of peaches take three quarts of sugar, two quarts of water.

 

Apricots, plums and ripe pears may be treated exactly as peaches.

 

 

QUINCES

 

To four quarts of pared, cored and quartered quinces take one and

one-half quarts of sugar and two quarts of water.

 

Rub the fruit hard with a coarse, crash towel, blanch for six minutes.

Pare, quarter, and core; drop the pieces into cold water. Put the fruit

in the preserving kettle with cold water to cover it generously. Heat

slowly and simmer gently until tender. The pieces will not all require

the same time to cook. Take each piece up as soon as it is so tender

that a silver fork will pierce it readily. Drain on a platter. Strain

the water in which the fruit was cooked through cheese-cloth. Put two

quarts of the strained liquid and the sugar into the preserving kettle;

stir over the fire until the sugar is dissolved. When it boils skim well

and put in the cooked fruit. Boil gently for about forty minutes.

 

 

PEARS

 

If the fruit is ripe it may be treated exactly the same as peaches. If,

on the other hand, it is rather hard it must be cooked until so tender

that a silver fork will pierce it readily.

 

 

CHERRIES

 

Prepare in the same manner as you would for preserving, allowing half a

pound of sugar to a pound of fruit. After putting the cherries into the

syrup do not let them boil more than five minutes; then fill your cans

to overflowing, seal immediately and then screw tighter as they grow

cold. Remove the little bag of stones which you have boiled with the

syrup. The object in boiling the stones with the syrup is to impart the

fine flavor to the fruit which cherries are robbed of in pitting.

 

 

CHERRIES FOR PIES

 

Stem the cherries--do not pit them,--pack tight in glass fruit jars,

cover with syrup, made of two tablespoons of sugar to a quart of fruit,

allowing one-half cup of water to each quart of cherries. Let them boil

fifteen minutes from the time they begin to boil.

 

 

PINEAPPLE

 

Take off rind and trim. Cut into slices and divide into thirds. Fill

into glass jars and dissolve sugar in water enough to cover the jars to

overflowing, allowing half a pound of sugar to a pound of fruit, and

pour this sweetened water over the pineapples; proceed as in "Canning

Fruit in a Water Bath" and let them boil steadily for at least twenty

minutes. Draw the boiler aside or lift it off the coal range and allow

the cans to cool in the water in which they were boiled even if it takes

until the following day. Then remove each can carefully, screwing each

can as tightly as possible. Wipe dry and put away in a cool place. All

canned fruits should be examined carefully in one or two weeks' time

after being put up. If any show signs of fermenting, just set them in a

boiler of cold water and let them come to a boil slowly. Boil about ten

minutes, remove boiler from the fire and allow the cans to cool in the

boiler. When cold screw tight and put away.

 

 

CANNED RHUBARB READY TO USE

 

Strip the skins from the stalks, and cut into small pieces as you would

for pies. Allow eight ounces of loaf sugar to every quart of rhubarb.

Set the sugar over the fire with as little water as possible, throw in

the rhubarb and boil ten minutes. Put in jars and seal.

 

 

CANNED RHUBARB

 

Wash the rhubarb thoroughly in pure water; cut it into pieces and pack

it in sterilized jars. Cover with cold water; let it stand ten minutes;

pour off the water; fill again to overflowing with fresh cold water;

seal with sterilized rubber rings and covers, and set away in a cool,

dark place.

 

 

CANNED PLUMS

 

To four quarts of plums take one quart of sugar and one cup of water.

 

Wash, drain and prick the plums. Make a syrup of the sugar and water;

put part of the fruit in the boiling syrup; cook five minutes; fill and

seal the jars. Put more fruit in the syrup; remove and continue the

process until all the fruit has been cooked.

 

 

CANNING IN THE PRESERVING KETTLE

 

Canning in the preserving kettle is less satisfactory; but is sometimes

considered easier, especially for small fruits. Cook the fruit according

to the directions and see that all jars, covers and utensils are

carefully sterilized. When ready to put the fruit in the jars, put a

broad skimmer under one, lift it and drain off the water. Set it in a

shallow pan of boiling water or wrap it well in a heavy towel wrung out

of boiling water; fill to overflowing with the fruit and slip a

silver-plated knife around the inside of the jar to make sure that fruit

and juice are solidly packed. Wipe the rim of the jar; dip the rubber

ring in boiling water, place it on the jar; cover and remove the jar,

placing it upside down on a board, well out of drafts until cool. Then

tighten the covers, if screw covers are used; wipe the jars with a wet

cloth and stand on shelves in a cool, dark closet.

 

 

CANNED PEACHES

 

To eight quarts of peaches take one quart of sugar and three quarts of

water. Make a syrup of the sugar and water; bring to a boil; skim it and

draw the kettle aside where the syrup will keep hot but not boil. Pare

the peaches, cutting them in halves or not as desired; if in half leave

one or two whole peaches for every jar, as the kernel improves the

flavor. Put a layer of fruit in the kettle; when it begins to boil skim

carefully; boil gently, for ten minutes; put in jars and seal. Then cook

more of the fruit in similar fashion. If the fruit is not ripe it will

require a longer time to cook.

 

All fruit may be canned in this manner, if desired.

 

 

PINEAPPLE, No. 1

 

The large juicy pineapple is the best for this purpose. Have your scales

at hand, also a sharp-pointed knife and an apple-corer, a slaw-cutter

and a large, deep porcelain dish to receive the sliced pineapple. Pare,

do this carefully, dig out all the eyes as you go along. Lay the pared

pineapple on a porcelain platter and stick your apple-corer right

through the centre of the apple, first at one end and then at the other;

if it acts stubbornly put a towel around the handle of the corer and

twist it, the whole core will come out at once. Now screw the

slaw-cutter to the desired thickness you wish to have your pineapple

sliced. Slice into receiving dish, weigh one pound of fine granulated

sugar and sprinkle it all over the apple, and so on until all are pared

and sliced, allowing one pound of sugar to each very large pineapple.

Cover the dish until next day and then strain all the juice off the

apples and boil in a porcelain or bell metal kettle, skimming it well;

throw in the sliced pineapples, boil about five minutes and can. Fill

the cans to overflowing and seal immediately, not losing a moment's

time. As the cans grow cold screw tighter and examine daily, for three

or four days, and screw tighter if possible.

 

 

PINEAPPLE, No. 2

 

Prepare the pineapples as above, allowing half a pound of sugar to two

pounds of fruit. Steam the sliced pines in a porcelain steamer until

tender. In the meantime make a syrup of the sugar, allowing a tumblerful

of water to a pound of sugar. Skim the syrup carefully, put in your

steamed pineapples and can as above.



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