Amount of Sugar per Quart Jar
| Canned | Preserved | |
| Cherries | 4 oz. | 8 oz. |
| Strawberries | 8 ” | 12 ” |
| Raspberries | 4 ” | 6 ” |
| Blackberries | 6 ” | 9 ” |
| Quinces | 8 ” | 12 ” |
| Pears | 4 ” | 8 ” |
| Grapes | 4 ” | 8 ” |
| Peaches | 4 ” | 8 ” |
| Pineapples | 8 ” | 12 ” |
| Crab-apples | 6 ” | 10 ” |
| Plums | 6 ” | 9 ” |
| Rhubarb | 8 ” | 12 ” |
| Sour apples | 6 ” | 9 ” |
| Currants | 8 ” | 12 ” |
| Cranberries | 8 ” | 12 ” |
Preserving.—Preserves require from ¾ to 1 pound of sugar to each pound of fruit, and ½ cup water to each pound sugar. The fruit should be simmered in the syrup until tender, a little at a time; skimmed out into the jars; when all are done the syrup should be brought to boiling point, jars filled and sealed. Hard fruits like quinces should be first steamed or cooked in boiling water till tender.
Jams.—Jams are usually made with small fruits or with chopped large fruits; they are cooked with an equal weight of sugar till rich and thick, then put into tumblers or small jars and sealed.
Jellies.—Use equal parts of sugar and drained fruit juice. Mash and heat berries till juice runs readily, then turn into bags of unbleached muslin or 2 thicknesses of cheese-cloth and let drip. Measure juice and sugar. Boil juice 20 minutes. Have sugar in shallow pan, heat through in open oven. Add to boiling juice, boil up once, take off fire and pour into tumblers. Fruit like apples and quinces should be chopped and covered with water, then simmered till tender before turning into jelly-bags.
Spiced Fruits.—These are also called sweet pickled fruits. For 4 pounds prepared fruit allow 1 pint vinegar, 2 pounds brown sugar, ½ cup whole spices—cloves, allspice, stick cinnamon, and cassia-buds. Tie spices in thin muslin bag, boil 10 minutes with vinegar and sugar. Skim, add fruit, cook till tender. Boil down syrup, pour over fruit in jars, and seal. If put in stone pots, boil syrup 3 successive mornings and pour over fruit. Currants, peaches, grapes, pears, and berries may be prepared in this way, also ripe cucumbers, muskmelons, and watermelon rind.
Soups
Soup Stock is made from cheap, tough cuts. The meat should be cut in small pieces and soaked in cold water for half an hour to draw out the juices. Bone is added for the sake of the gelatine which it contains, and which will give body to the soup. A good proportion is 1 pound each of meat and bone to each quart of water. Use a kettle with a very tight cover and simmer slowly for a number of hours. Stock is better when made the day before it is to be used.
Soup Stock.—1 pound lean beef, 1 pound bone (or 2 pounds of shin), 1 quart cold water, 1 teaspoon salt, ½ teaspoon peppercorns, 2 cloves, 2 allspice berries, 1 sprig parsley, 1 teaspoon mixed herbs, 1 tablespoon each kind chopped vegetable. Prepare meat as above, soak in water ½ hour, heat slowly and simmer 3 hours, add vegetables and seasonings, simmer 1 hour longer, and strain. Next day remove cake of fat.