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CHERRIES FOR PIES

(Canned Fruits) - (The International Jewish Cook Book)







Stem the cherries--do not pit them,--pack tight in glass fruit jars,
cover with syrup, made of two tablespoons of sugar to a quart of fruit,
allowing one-half cup of water to each quart of cherries. Let them boil
fifteen minutes from the time they begin to boil.

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CANNED SOUR CHERRIES FOR PIES

Pit cherries and cover with cold water and let stand over night. Drain
in the morning. To 6 heaping cups of pitted cherries take 2 level cups
of sugar, 1/2 cup water. Put all together into stew-pan on range, cook
a short time, then add 1 teaspoonful of corn starch mixed with a
little cold water and stir well through the cherries; let come to a
boil, put in jars and seal. This quantity fills five pint jars. This
is the way one country housekeeper taught Mary to can common _sour_
cherries for pies and she thought them fine.









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