Grape Juice I

Ingredients:

10 lbs. grapes (Concord) 2 qts. water

2 lbs. sugar Method:

Wash the grapes and cook them in water until the skins are soft. Strain the pulp and liquid through a wet jelly bag. Reheat the juice and add the sugar and allow sirup to boil two minutes. Turn into-hot sterile bottles, cork, and seal with paraffin or equal parts of shoemakers' wax and resin.

Grape Juice II

Ingredients:

8 lbs. grapes (Niagara) 1 qt. water

\ lb. sugar

Method:

Wash the grapes and cook in one quart of water until the skins are soft. Strain the pulp and juice through a wet jelly bag. Add the sugar and boil the juice two minutes. Turn into hot sterile jars, cork, and seal.

Raspberry Vinegar

Ingredients:

3 pts. raspberries 1 pt. cider vinegar

1 pt. juice to 1 lb. sugar Method :

Prepare the berries, cover with the vinegar, and allow them to stand overnight. Strain fruit and liquid through a wet jelly bag and boil the sirup fifteen minutes. Add the sugar and boil five minutes. Turn into hot sterile bottles, cork, and seal.

1 Addition of water is permissible only when canning for home use. Under the regulations for the enforcement of the National Food and Drugs Act commercial canned tomatoes must not contain added water.

Jelly See general directions.

Jams, Preserves, Marmalade See general directions.

Grapefruit Marmalade

Ingredients:

2 oranges 2 lemons

2 grapefruit sugar water Method:

Scrub the fruit with a brush thoroughly. Remove the peel and cook the grapefruit rind in several waters until the inside white is soft. Remove this with a spoon. Slice the rinds of all three fruits in very fine shreds. Slice the fruit pulp in thin slices, removing all seeds, as these give a bitter taste to the marmalade. Weigh the pulp and sliced rinds. Calculate the sugar according to general directions. Cook the pulp in a large quantity of water until the rinds have become almost clear. This may be done by continuous boiling or by boiling on consecutive days, but will probably take three hours. Measure the liquid and add more water to bring it up to the amount required for the sugar to be used (see general directions). Add the sugar and allow sirup and pulp to boil gently until mixture will jelly slightly. Turn into sterile jars, cool, seal with hot paraffin, cover with tin covers.

Note : The sugar must be added last as long boiling reduces the sweetness and changes the color to a caramel brown. Why ?

Yellow Tomato Marmalade

Ingredients:

7 lbs. ripe yellow tomatoes 5 lbs. granulated sugar

7 lemons Method:

Weigh tomatoes after peeling. Slice yellow skins of lemon in thin pieces. Discard white skin and cut pulp in small pieces. Boil until the sirup is thick and jellylike.

Spiced Grapes

Ingredients: 6 lbs. grapes

3 lbs. sugar

1 1/2 c. vinegar

Method:

Wash grapes and remove from stems. Put pulp into saucepan (save the skins). Cook pulp until seeds can be removed. Turn into colander and press pulp through, add skins and other ingredients and cook until skins are soft and mixture thick and jellylike.