PINEAPPLE, No 2(Jellies And Preserves) - (The International Jewish Cook Book)
Prepare the pineapples as above, allowing half a pound of sugar to two
pounds of fruit. Steam the sliced pines in a porcelain steamer until
tender. In the meantime make a syrup of the sugar, allowing a tumblerful
of water to a pound of sugar. Skim the syrup carefully, put in your
steamed pineapples and can as above.
In making preserves or jellies use none but porcelain-lined or
bell-metal kettles, being very careful to have them perfectly clean.
Scour with sapolio or sand before using. Take plenty of time to do your
work, as you will find that too great hurry is unprofitable. Use glass
jars and the best white sugar, and do not have any other cooking going
on while preserving, as the steam or grease will be apt to injure your
When fruit is preserved with a large amount of sugar (a pound of sugar
to a pound of fruit) it does not need to be sealed in airtight jars;
because bacteria do not readily form in the thick, sugary syrup. It is,
however, best kept in small sealed jars.
In damp weather jelly takes longer to form. Try to select a sunny, dry
day for jelly making. You can prepare your juice even if it is cloudy,
but wait for sunshine before adding the sugar and final boiling.
Viewed 1112 times.
Most Viewed Recipes from The International Jewish Cook BookCookies
Baked Crab-apple Preserves
Pickled Beef Tongue
Sour Milk Cookies
Quark Strudel (dutch Cheese)
Least Viewed Recipes from The International Jewish Cook BookSautÉd Mushrooms
Chicken À La Italienne
Fillet Of Sole À La Mouquin
Sweet EntrÉe Of Ripe Peaches
Baked Bass À La Wellington
Boned Smelts, SautÉd
Fillet De Sole À La Creole
Chicken À La Sweetbread
Pudding À La Grande Belle
Gansleber PurÉe In Sulz
Duck À La Mode In Jelly
PurÉe Of Celeriac
Eggs À La Mexicana
|Home Made Cookies.ca|