Sweet grapes may be canned with less sugar; very sour ones may have more.
[RHUBARB.]
Cut the rhubarb when it is young and tender. Wash it thoroughly and then pare; cut into pieces about 2 inches long. Pack in sterilized jars. Fill the jars to overflowing with cold water and let them stand ten minutes. Drain off the water and fill again to overflowing with fresh cold water. Seal with sterilized rings and covers. When required for use, treat the same as fresh rhubarb.
Green gooseberries may be canned in the same manner. Rhubarb may be cooked and canned with sugar in the same manner as gooseberries.
PEACHES.
- 8 quarts of peaches.
- 1 quart of sugar.
- 3 quarts of water.
Put the sugar and water together and stir over the fire until the sugar is dissolved. When the sirup boils skim it. Draw the kettle back where the sirup will keep hot but not boil.
Pare the peaches, cut in halves, and remove the stones, unless you prefer to can the fruit whole.
Put a layer of the prepared fruit into the preserving kettle and cover with some of the hot sirup. When the fruit begins to boil, skim carefully. Boil gently for ten minutes, then put in the jars and seal. If the fruit is not fully ripe it may require a little longer time to cook. It should be so tender that it may be pierced easily with a silver fork. It is best to put only one layer of fruit in the preserving kettle. While this is cooking the fruit for the next batch may be pared.