Press enter after choosing selection

TO GREEN FRUIT FOR PRESERVING IN SUGAR OR VINEGAR

TO GREEN FRUIT FOR PRESERVING IN SUGAR OR VINEGAR image

Apples, pears, limes, plums, apricots, etc., for preserving or pickling, may be greened thus: Put vine-leaves under, between, and over the fruit in a preserving kettle; put small bits of alum, the size of a pea, say 8 dozen bits to a kettleful; put enough water to cover the fruit, cover the kettle close to exclude all outer air, set it over a gentle fire, let them simmer; when they are tender drain off the water; if they are not a fine green let them become cold, then put vine-leaves and a bit of saleratus or soda with them, and set them over a slow fire until they begin to simmer; a bit of soda or saleratus the size of a small nutmeg will have the desired effect; then spread them out to cool, after which finish as severally directed.

OCR Text

Apples, pears, limes, plums, apricots, etc., for preserving or pickling, may be greened thus: Put vine-leaves under, between, and over the fruit in a preserving kettle; put small bits of alum, the size of a pea, say 8 dozen bits to a kettleful; put enough water to cover the fruit, cover the kettle close to exclude all outer air, set it over a gentle fire, let them simmer; when they are tender drain off the water; if they are not a fine green let them become cold, then put vine-leaves and a bit of saleratus or soda with them, and set them over a slow fire until they begin to simmer; a bit of soda or saleratus the size of a small nutmeg will have the desired effect; then spread them out to cool, after which finish as severally directed.

Doc

Subjects
Household Hints