FRUIT PRESERVED IN GRAPE JUICE.
Any kind of fruit can be preserved by this method, but it is particularly good for apples, pears, and sweet plums. No sugar need be used in this process.
Boil 6 quarts of grape juice in an open preserving kettle, until it is reduced to 4 quarts. Have the fruit washed and pared, and, if apples or pears, quartered and cored. Put the prepared fruit in a preserving kettle and cover generously with the boiled grape juice. Boil gently until the fruit is clear and tender, then put in sterilized jars.
BOILED CIDER.
When the apple crop is abundant and a large quantity of cider is made, the housekeeper will find it to her advantage to put up a generous supply of boiled cider. Such cider greatly improves mince-meat, and can be used at any time of the year to make cider apple sauce. It is also a good selling article.
The cider for boiling must be perfectly fresh and sweet. Put it in a large, open preserving kettle and boil until it is reduced one-half. Skim frequently while boiling. Do not have the kettle more than two-thirds full.
Put in bottles or stone jugs.
CIDER APPLE SAUCE.
- 5 quarts of boiled cider.
- 8 quarts of pared, quartered, and cored sweet apples.
Put the fruit in a large preserving kettle and cover with the boiled cider. Cook slowly until the apples are clear and tender. To prevent burning, place the kettle on an iron tripod or ring. It will require from two to three hours to cook the apples. If you find it necessary to stir the sauce be careful to break the apples as little as possible. When the sauce is cooked, put in sterilized jars.