Putting up the Harvest

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Registered: 03-19-2003
Putting up the Harvest
Thu, 04-03-2003 - 2:05pm
TIME TO REMEMBER SUMMER-TIME FRESH ALL WINTER LONG

Peach Preserves:

9 cups sliced underripe peaches

3/4 cup water

6 cups sugar

Cook the peached in the water until barely tender.

Keep heat low so the peaches will not scorch.

Drain off juice and add sugar.

Boil until the syrup spins a thread.

Add the peaches and cook very reapidly 12 mins.

Remove from heat. Skim if necessary.

Let stand in a shallow bowl for 24 hours.

Pour into sterilized jars to within 1/2 inch of top.

Put on cap, screw band firmly.

Process in boiling water for 10 means and seal with parafffin if desired.


Strawberry Jam:

6 cups mashed strawberries

5 cups sugar

2 tbs. lemon juice

Mix berries with sugar.

Cook rapidly until thick - about 25 mins.

Add lemon juice a few minutes before cooking time is complete.

Pour into sterilized jars to within 1/4 inch of top.

Put on cap, screw band tight, and process in boiling water for 10 mins.


Nectarines:

Select firm fruit.

Wash but do not peel.

Nectarines may be caned whole or in halves.

For halves, remove stone.

If they are to stand several minutes before packing, drop into mild lemon juice

and water mix to prevent discoloration.

Drain.

Pack fruit into jar to within 1/2 inch of top, including syrup.

Put on sap, screw band on tight.

Process in boiling water for 25 mins.


Cucumber Pickles:

Soak cucumbers overnight in cold water.

Drain. Slice but not too thin.

Make a syrup of

2 cups cider vinegar

1 cup water

1/2 tsp. mustard seed

1 cup sugar

1 tsp. mixed spices

Bring to boil.

Add cucumbers and boil about 3 mins. until they lose green color.

Pack pickles to within 1/2 inch of top of sterilized jars.

Add 1 tsp. salt and 1/2 onion, sliced, to each quart.

cover with boiling syrup to within 1/2 inch of top of jar.

Put on cap, screw band tight and process in boiling water for 5 mins.

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