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L. Gagnore cookbook, 1930-1940
Page 13
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Leave whole or cut in halves, reserving a few stones which improve the flavor. Cook the fruit immediately to prevent discoloration. Boil the syrup ten minutes before adding the fruit, which must be cooked until tender when pierced with a fork. Pears, cherries, and plums may be canned in the same way. Fill jars according to directions. Canned Tomatoes Scald tomatoes and peel. Cut in pieces and cook until thoroughly scalded. Allow 1 tsp. of salt to 1 pt. of tomatoes. Skim often during the cooking.
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Leave whole or cut in halves, reserving a few stones which improve the flavor. Cook the fruit immediately to prevent discoloration. Boil the syrup ten minutes before adding the fruit, which must be cooked until tender when pierced with a fork. Pears, cherries, and plums may be canned in the same way. Fill jars according to directions. Canned Tomatoes Scald tomatoes and peel. Cut in pieces and cook until thoroughly scalded. Allow 1 tsp. of salt to 1 pt. of tomatoes. Skim often during the cooking.
Szathmary Culinary Manuscripts and Cookbooks
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