Читать книгу The Laurel Health Cookery - Evora Bucknum Perkins - Страница 103

Also red raspberries and all delicate berries.

For each 2 qts. of hulled berries (just enough to fill one quart jar), use 1 cup of granulated sugar. Put a layer of berries into an earthen or granite ware dish, sprinkle with sugar, cover with another layer of berries and so on. (Strawberries are so juicy they will not bear any water). Let berries and sugar stand together in the ice box or cellar for several hours. They may be prepared late in the afternoon and put into the jars the first thing the next morning.

When ready to can the fruit, drain off the juice, heat it to boiling, turn the berries carefully into it and shake and turn the dish once in a while to keep the fruit heating evenly. When just boiling all through, dip carefully into cans with a handled cup. Put the covers on quickly, no matter how many bubbles of air there are nor how much froth there is in the jars, and screw down tight with a can opener. After pressing the edge of the covers down if necessary, lay the jars on the side (instead of inverting, for strawberries) and turn over occasionally while cooling.

When perfectly cold, set jars upright and you will find the berries evenly distributed through the jars and they will never rise to the top.

Allowing the berries to stand in sugar and afterwards putting them into boiling syrup hardens them so that they keep their shape. It is better to heat just enough at once to fill each jar. You can have several dishes (milk crocks, granite, porcelain and aluminum kettles) on the stove at once at different stages of heating so that you can fill one jar after another.

This was my auntie’s method and I have never seen it excelled.