Adelaide boiled the plums gently, stirring occasionally with a wooden spoon, until they were tender or until you could pierce them with a silver fork easily. It usually took twenty minutes. The sugar was then ready to add to the fruit, and Adelaide stirred the mixture very carefully until it was all dissolved. As soon as the fruit boiled up Adelaide canned at once. She lifted each plum carefully with a silver fork into the sterilized pint jar, then poured in the juice till it overflowed. Inserting a silver knife between the fruit and the jar, Adelaide let the air bubbles come to the top and break. The new rubber, after being dipped in boiling water, was fitted on smoothly, then she sealed the jar quickly and stood it upside down out of the way of any draft.
In the morning, with a damp cloth she wiped off all stickiness from the outside of the jar, inspected it carefully to be sure that it did not leak, pasted on the label and stored the jar away in the preserve closet.
Canned Rhubarb
| Rhubarb, | 2½ lbs. |
| Sugar |
If the rhubarb is pretty in color and young and tender, mother told Adelaide that she did not need to peel the stalks, but just wash and wipe them clean and cut them in small pieces with the little sharp knife. Then she weighed the fruit and allowed one-half pound of sugar to each pound of rhubarb. Both sugar and rhubarb were put in the saucepan and placed over the fire to come very slowly to the boiling point. Adelaide stirred constantly with a wooden spoon to prevent burning, and as soon as it had boiled fifteen minutes she poured it into the sterilized pint jar. The silver knife she inserted between the jar and the fruit, to let all air bubbles rise to the top and break. After the new rubber was dipped in boiling water and placed over the jar smoothly, Adelaide sealed it quickly, then stood the jar upside down out of the way of any draft. In the morning she inspected the jar carefully to be sure that there were no leaks, wiped off all stickiness with a damp cloth, pasted on the label and stored the jar away in the preserve closet.
Sometimes mother canned rhubarb without sugar, so Adelaide tried a jar. Mother said the flavor was much better and it was not so juicy, also it was excellent for pies, shortcakes, etc., adding the sugar when you used it.
Canned Rhubarb (without sugar)
| Rhubarb, | 2½ lbs. |
| Water, | 1 tablespoon |
Adelaide washed and wiped each stalk thoroughly, then cut it into small pieces. These she put in the saucepan with a tablespoon of cold water to keep from burning, and stirred with a wooden spoon. She let the fruit heat very gradually and boiled slowly for fifteen minutes. It was then ready to can, and Adelaide poured the rhubarb into the sterilized pint jar at once, after which she inserted a silver knife between the jar and the fruit, to let all air bubbles rise to the top and break. Next came the new rubber, which she dipped in boiling water, placed over the top smoothly, then sealed quickly. Standing the jar upside down she stood it out of the way of any draft. In the morning Adelaide examined the jar carefully to be sure that it did not leak, wiped off the outside with a damp cloth, pasted on the label and stored the jar away in the preserve closet.