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L. Gagnore cookbook, 1930-1940
Page 12
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Fill with syrup. Use a spoon or knife to push fruit away from jar to allow air bubbles to rise to the surface and break. Fill jars to over-flowing. If there is not sufficient syrup, use boiling water. Place rubbers on jars, put on the covers, and screw on air tight. Turn jars upside down to see if air tight. General Directions for Canning. Use one third as much sugar as fruit, and three cups of water to each pound of sugar. The fruit must be very hot. Strain juice and allow it to overflow the jar before sealing. Canned Peaches. Remove skins by putting in boiling water long enough to easily loosen skins; about two minutes.
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Fill with syrup. Use a spoon or knife to push fruit away from jar to allow air bubbles to rise to the surface and break. Fill jars to over-flowing. If there is not sufficient syrup, use boiling water. Place rubbers on jars, put on the covers, and screw on air tight. Turn jars upside down to see if air tight. General Directions for Canning. Use one third as much sugar as fruit, and three cups of water to each pound of sugar. The fruit must be very hot. Strain juice and allow it to overflow the jar before sealing. Canned Peaches. Remove skins by putting in boiling water long enough to easily loosen skins; about two minutes.
Szathmary Culinary Manuscripts and Cookbooks
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