Seal while hot the same as other preserves.
Green grapes are preserved by cutting each grape in halves, taking out the seeds, then adding an equal quantity of sugar, and boiling all together until of the right consistency.
PRESERVED STRAWBERRIES No. 1
Select firm, large berries and remove the hulls. To each pound of fruit (one basketful of berries will weigh about a pound) add three quarters of a pound of granulated sugar. Mix it with the berries, and let them stand ten to fifteen minutes, or long enough to moisten the sugar but not soften the berries. Put them in a granite or porcelain-lined saucepan and let them boil slowly five to ten minutes, or until the berries are softened: do not stir them, as that will break the berries, and do not boil long enough for them to lose their shape. Cook one basketful of berries only at a time. A larger quantity crushes by its own weight. A good method is to have two saucepans and two bowls, and leave the berries, after being hulled, in the baskets until ready to use; then put a basketful at a time in a bowl with sugar sprinkled through them; while one bowlful is being cooked, the bowl refilled, and the glasses filled, the other one is ready to use. In this way no time is lost, and the cooking is accomplished in as short a time as though all were put into a preserving kettle together. It is well to put strawberries into glasses. One basketful of berries will fill two half-pint tumblers. Cover the tops with paraffin as directed above, page [537].
PRESERVED STRAWBERRIES No. 2
Fill pint jars with as many berries as they will hold; pour over them a hot syrup of 32° (see page [513]). After standing a few minutes they will shrivel, and more berries should be added. Cover and cook them in a boiler as directed for preserved pears and canning.
Strawberries require more sugar than other fruits to preserve their color, therefore they do not can well.
Strawberries, if carefully prepared by either of the foregoing receipts, will resemble the Wiesbaden preserves.