Читать книгу The Laurel Health Cookery - Evora Bucknum Perkins - Страница 114

Concords or some of the dark purple grapes are the richest and most satisfactory for juice. Pick the grapes from the stems, wash and drain, put into a preserving kettle without water, cover and put on back of stove on an asbestos pad or a ring so they will heat slowly. When the skins are broken and the juice is free, bring just to the boiling point, put into jelly bags and drain without squeezing. To each quart of juice add from ½ to 1 cup of sugar. Very ripe grapes will require no sugar. Heat to boiling and can the same as fruit.

Add more water to the pulp that is left in the jelly bag, reheat, strain, boil and put into large jars for a drink, or, rub the pulp through a colander, sweeten, heat and can for marmalade.

To Bottle Juices—Nearly fill bottles, standing on cloth wrung out of cold water, with boiling juice, through hot funnel. Press clean cork into bottle, cut off even with the top of the bottle and cover immediately with sealing wax made by melting together resin and oil. Use only enough oil to make the resin soft enough to spread over the cork and around the edges of the bottle. If too soft, the wax will run off.