![]() If only enough water is added to start the grapes to cooking and the sugar omitted from this recipe, the juice may be used to make grape jelly when jars are opened. Process according to time table for fruit juices, page 8. Put on cap, screwing the band firmly tight. Pour into clean KERR Jars to within 1/2 inch of top of jar. Cook slowly until the fruit is very soft, then strain through a bag and add 1/2 cup of sugar to each quart of the juice. Cover them with water and heat slowly to simmering. REMOVE from stems and wash sound ripe grapes. Bring juice to simmering point and pour into clean KERR Jars, to within 1/2 inch of top of jar. If desired, add 1 cup of sugar to one gallon of juice. The addition of sugar will give a better flavor. ![]() Strain through a double thickness of cheesecloth. Crush, add small amount of water, and heat slowly to simmering point. The flavor of these juices is better if the fruits are cooked and the juice pressed out. THE juices of such fruits as blackberries, cherries, currants, elderberries, raspberries and strawberries may be canned. (These juices form excellent beverages combined with lemon or orange juice.) Fruit Juices ![]() Fruit Juices (Left from Canning)ĪLL kinds of fruit juices may be preserved by pouring the boiling hot surplus juice left over from your regular canning into clean KERR Jars to within 1/2 inch of top of jar. For each two cups of juice, add 1/2 cup of sugar. When dripping has ceased, put pulp back in kettle. Cranberry JuiceīOIL 4 cups cranberries in 4 cups water for 15 minutes. Pour into sterilized KERR Jars to within 1/2 inch of top of jar. Remove spice bag and stir in 4 tablespoons vanilla extract. Simmer juice and spices over low heat for 25 minutes. Tie in thick muslin bag 4 1/2 teaspoons of grated nutmeg, 1 tablespoon whole cinnamon, 1 tablespoon whole cloves and 1 small piece of mace. To every quart of juice add 2 cups of sugar. Mash and strain through course cheesecloth without heating them. Bring to simmering and add sugar to taste. Slice, and for each pound (3 cups, sliced) of apricots add 2 cups water. Pour the juice into a kettle and heat steaming hot (do not boil), skim. USE fruit press or cider mill to press juice from sound sweet apples. Fruit juices should form an important part of our canning because of their many uses for desserts and drinks. Fruit juices add variety to the winter diet and are a rich source of vitamins.
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