[Cowgirl]

1925 Missouri Farm Womens Cookbook .. Canning and Preserving


PRESERVING CHILDERN

1 large grassy field Narrow strip of brook

6 children, all sizes (pebbly if possible)

3 small dogs (rat terriers pre- Hot sun

ferred) Flowers

Deep blue sky

Mix the children with the dogs and empty into the field, stirring continuously. Sprinkle the field with flowers. Pour brook gently over the pebbles. Cover all with deep blue sky and bake in hot sun. When children are well browned, they may be removed. Will be found right and ready for setting away to cool in the bath tub.

--Mrs. H. D. Brownlee, New Cambria



DIRECTIONS FOR CANNING VEGETABLES

Prepare vegetables the same as you would for immediate table use, par-boil 5 minutes in open kettle, drain off boiling water and immediately cover with cold water. Now pack vegetables in jars, fill to brum with water, adding enough salt to season. Proceed the same as for fruit, cooking in jars the following length of time.

Asparagus, 1 ¼ hours Peas, 2 hours

Cauliflower, 1 hour Beets, 45 minutes

Corn, 2 ½ hours Spinach, 1 ½ hours

Beans (wax or green), 1 ½ hours



TO COLD PACK VEGETABLE AND FRUITS



CANNED CORN

Select corn when it is best for roasting ears, remove husks and silks, blanche from 10 to 15 minutes; then plunge quickly into cold water. With a shape knife cut corn from cobs and pack loosely in sterilized quart jars, having first placed rubbers in position, leave about 1 inch of space at top, add one teaspoon of salt and pour boiling water in thin stream in center of can so as not to break the glass, adjust lids, partly tighten, place in rack and lower in the boiler. Sterilize 3 ½ hours after.



CANNED CORN

Cut corn from cob, scrape out the hearts and season with one teaspoon of salt and one teaspoon of sugar to each quart. Should be stirred through corn in pan to mix thoroughly. Fill jars, put on new rubbers and put lids on firm, but not tight. Put in boiler in cold water and let boil three hours after beginning to boil. Remove from fire and turn lids tight.

--Mrs. Henry McGowan, Trenton



CORN ON COB

Par-boil fresh tender ears 10 minutes, then pack them in half-gallon jars, fill jars with water, put covers on and cook (cold pack) 2 ½ hours.



TO CAN CORN

To sixteen pints of corn add one pint of salt, boil 30 minutes. Put in glass and seal.

--Mrs. John Early, Bucklin



TO CAN CORN

Select corn as for table use. Cut from cob, and to every seven pints of corn add one pint of tables salt and to every three pints of corn and salt together add one pint of water. Let boil for 15 or 20 minutes, put in glass jars with new rubbers every time. Seal tight. When wanted to use par-boil three times and prepare like any other corn.

--Mrs. Edw. Luecke, New Haven



GREENS

Pick and wash carefully the greens, shrink by steaming or boiling in open kettle from 15 to 20 minute, then plunge into cold later before packing in the jars, place rubbers into position, pack greens closely into jars, add one teaspoon of salt to each quart, fill the jars with boiling water or the liquid in which the greens have been shrunk, adjust lids partly tighten and place jars in rack or steam cooker, if boiler is used lower rack at once in boiler. Sterilize for 1 ½ hours after water reaches boiling point. Remove jars, tighten lids and set out of draft to cool.



GREEN BEANS

Prepare beans as you would to cook. Blanch by putting them in boiling water for 5 minutes, then dip them in cold water several times. Put in jar, add one teaspoon salt to each quart, fill jars to overflow with water. Boil 2 ½ hours.

--Mrs. Chas. Dorrel, Clarence



TOMATOES

Remove skin by pouring boiling water over the fresh tomatoes, let them stay in hot water two minutes, drain off, and cover them with cold water. Put whole tomatoes into jar, packing down as much as possible without mashing; fill jars to top with water, put rubbers on and adjust lids, put in rack in boiler. Fill boiler with cold or lukewarm water, cover boiler and after water begins to boil, boil steady for 20 minutes.

--Mrs. Chas. Kappelmann, New Haven



TOMATE PUREE

Large kettle tomatoes 1 turnip

1 quart of water 1 green pepper chopped

2 onions, minced Sprig of parsley

Any of all of following: 1 bay leaf

1 carrot 2 stalks of celery

2 or 3 cloves 2 tablespoon sugar added

Salt and pepper to taste last

Simmer from ½ to 1 hour, rub through colander, return to kettle, add sugar, salt and pepper; boil 1 hour in can.

--Mrs. F. E. Johnson, Rosendale



TOMATO JUICE

Wash and cook ripe tomatoes until tender without removing skins, remove and run tomatoes through colander, bring sure to get all the pulp. Boil for 15 or 20 minutes, pour into sterilized jars and seal at once. This is fine to use in making soups and salads.



CANNED PEPPERS

To can red peppers, pick early in the morning; handle carefully to prevent bruising; use good sized once for canning whole and small regular ones for sauces and relishes.

Cut around the stem of each with a slender paring knife, remove the inside portion and seeds. To peel, place in hot oven 6 t o10 minutes or until the skin blisters and cracks; carefully remove the thin skin (it is like tissue paper). Flatten peppers and pack in horizontal rows. No liquid is used. Add rubbers to jar tops and sterilize for 25 minutes in hot water bath (cold pack process), be sure water is 2 inches above top. I usely can in pint jars.

--Mrs. P. M. Roberts, Bellflower



COLD PACK BEEF

Prepare the beef by cutting raw meat in small pieces. Then pack the jar half full with one teaspoon of salt. Finish filling jar with water. Seal and boil three hours or until tender.

--Mrs. Merle Dennis, Anabel







CANNED SWEET POTATOES

Grade for size, wash thoroughly, scald in hot water sufficient to loosen the skin. Dip quickly in cold water, scrape or pare to remove skins. Pack whole, or slice in hot glass jars, add boiling hot water until full, add level teaspoon of salt to quart. Place rubbers and tops of jars in position, not tight. Place in wash boiler on a rack, cover with water, put lid on boiler and boil 90 minutes after beginning to boil. Remove jars from boiler, tighten lids, invert to cool and test joints.



CANNED PUMPKIN

Peel and cut into convenient sections, blanch 3 minutes, cold dip. Pack closely in hot jars, fill with boiling water, add level teaspoon salt per quart; then put rubbers and caps of jars into position, not tight. Place in wash boiler on a rack, cover with water, put lid on boiler and boil 2 hours after it begins to boil. Take jars from boiler and tighten lids.

--Mrs. Ralph Van Houten, Clarence



CANNED BEEF

Can beef at butchering time and have beef to eat next summer. Don’t allow beef to freeze that you aim to can. Cut in chunks about the size of a hen’s egg, pack tightly in sterilized quart fruit jars, adding two level teaspoons of salt and a liberal sprinkling of pepper as the cans are being filled. Adjust rubbers and lids and sterilize in boiling water or steam cooker for three hours. Remove and tighten lids.



CANNED BEEF

Cut pieces that will go in glass jar about 1 inch thick and pack tightly in jar. Put in:

1 teaspoon salt 1 inch suet on top of meat

½ teaspoon black pepper

Do not seal tight. Boil two hours for quart jars. Start heating it rather slowly.

--Mrs. Dora Howell, Shelbina



COLD PACK RIBS

Do not let ribs freeze and use next day after butchering. Cut ribs in two pieces, lengthwise, and then cut in pieces. Salt to suit taste and pack jar real full. Put on the rubbers and lids; screw real tight and place in cold water in wash boiler with a frame in bottom. Boil two hours and take out and seal each jar. Place each jar on the lid and keep that way until used.



COLD PACK BEEF

Cook beef till it begins to boil, then cut into slices and pack into steralized jars. Use one teaspoon salt to each quart, fill jars within 1 inch of top with water, boil four hours in boiler of water.

--Mrs. Adda Tunnel, Osgood



COLD PACK RIBS

Take fresh ribs, wash thoroughly, cut in sections small enough to go in glass jar. Put in kettle, add water to cook and salt to taste. Cook until tender, remove from kettle, put in shallow pan, bake in moderate oven, until water is cooked out (don’t brown too much), pack in glass jars, fill one-third with grease, seal tight and invert too cool; also, leave inverted.



TENDERLOIN

Cut in slices crosswise and salt to suit taste. Roll in flour and fry as for the table. Pack in jars and cover with hot lard and seal. Keep jar on the lid until ready for use.



CHERRIES CANNED IN SYRUP

2 cups of sugar (heaping) 4 rounding cups cherries

¼ cup water

Boil syrup down and add cherries. This cans one quart.



TO CAN GOOSEBERRIES

Stem, wash and place in pan or kettle, cover with boiling water, let stand 4 or 5 minutes, drain, place berries in jars. Cover with boiling water and seal. Berries stay whole when canned this way.

--Mrs. H. V. Eales, Lamar

COLD PACKED FOR CHERRIES, BERRIES AND OTHER FRUIT

Pack fresh raw fruit solidly into jars, pour cold or lukewarm syrup unto jar until full to brim. Make syrup by dissolving sugar in boiling water. The amount of sugar used will depend upon your taste as it does not effect the preserving when canning this way. You may even can your fruit without using any sugar or syrup, just filling the jars with clear water. You then sweeten to taste layer, when you use the fruit. Now after filling jars, put caps of covers on them, if “Economy” or “Schram” jars put clamps on also. “Mason” jars should have rubber rings in place and cover screwed down but not quite tight so that steam can escape out of jar. The same applies to all screw covers such as “Kerr’s New Mason,” “White Crowncap,” etc. Glass top jars should have covers and rubbers on, but not be clamped to tight. Now place wash boiler on the stove; put jars to be cooked into the rack and then into boiler tight to keep steam in. Boil steady for 15 minutes after beginning to boil, take jars out of boiler before the water has cooled off. Now if using screw top of glass top jars tighten covers immediately. Take jars out of rack and set away to cool. Be careful, do no set hot jars on anything wet or cold. If you have another set of jars filled and ready, just add some cold water in the boiler, set these jars in the rack and repeat as above.

Peaches, pears, apricots, plums and other large fruits may be canned whole or sliced as desired. Proceed the same as for berries, except that this fruit must be boiled 20 minutes. Whole fruit, if not peeled, should be well punctured with a fork or needle, this will keep the skin from bursting. Use on fruit that is fresh and sound.

RHUBARB MARMALADE

8 lbs. rhubarb 6 oranges

8 lbs. sugar or half Karo syrup 1 lb. raisins

Grind the oranges and raisins and half of the orange peeling and boil until thick.



RHUBARD CONSERVE

4 lbs. rhubarb 3 lbs. sugar

2 lbs. bananas Boil until of right con-

sistency

--Ella Lloyd, New Cambria



RHUBARD JAM

Wash and cut up without removing the skin seven pounds rhubarb. Put into the kettle five pounds sugar, one pound seeded raisins and two oranges thinly sliced. Cook until very thick, taking care not to let burn. Put in glasses and seal.

--Mrs. Chas. Rickets



TOMATO MARMALADE

Remove the skins from a peck of tomatoes, slicing them as for the table. Put them into a kettle with a pint of sugar and spice to taste. Cook slowly till they are quite thick. Put them in a jar and pour over a little vinegar. This is a nice relish with meat.

--Mrs. Emma Standard, Arbela



DELICIOUS TOMATO PRESERVES

Peel tomatoes and remove seeds. To one pound of tomatoes use one pound of sugar, mix together and let stand over night. Next morning drain off syrup and boi until it threads, then add tomatoes and boil 30 minutes. Flavor with lemon.



STRAWBERRY, RASPBERRY OR CHERRY PERSERVES

2 lbs. sugar 1 pint water

Boil until it threads, then drop in two pounds of berries and boil 25 minutes.

--Mrs. Clarice Spencer



ORANGE MARMALADE

Slice thin and seed three large oranges and one lemon. Pour over the fruit eleven cups of water and set away 24 hours. Boil 1 hour and 25 minutes; add hour cups sugar and set away 24 hours. Boil 1 ½ hours. Then put in glasses and cover.

--Miss Okle Ricketts, Trenton



STRAWBERRY SUN PRESERVES

Pick ripe berries, have them fresh. Use as much sugar as fruit. Bring them to a boil on the back of the stove; boil only a few minutes. Place in platters of shallow pans in the sun until thick syrup.

--Scotland County



STRAWBERRY JAM

Equal weights each of washed and stemmed strawberries and sugar mashed together with potato masher. Cook in small quantities (not over a quart) over medium hot fire, boil 20 minutes stirring occasionally to prevent sticking. Pour into jelly glasses when cool. Cover with paraffin.



PEACH BUTTER

Choose very ripe peaches, peel and remove seeds, press through colander or run through food chopper, add equal measure of sugar to the pulp and cook over medium hot fire, boil 20 minutes, stirring to prevent sticking.

Small clingstone peaches make nice butter, wash thoroughly to remove fuzz, cut away dark portions of skin, cut form seeds, run through food chopper and add (nearly) equal measure of sugar. Cook over medium hot fire, boil 20 to 30 minutes, stirring all the time to prevent scorching.

Asbestos pads places under kettles of cooking fruit butters will prevent scorching without so much stirring.



SPICED GRAPES

10 lbs. grapes 1 quart vinegar

6 lbs. sugar 1 teaspoon each spices

Cook for 30 minutes; seal while hot.



PEACH HONEY

1 gallon ground peaches 1 cup sugar to each cup

2 ground oranges peaches

Cook 30 minutes



PEAR HONEY

Prepare pears as for canning, run through the food chopper. Add two-thirds as much sugar as fruit and cook until clear, 1 or 1 ½ hours, stirring constantly while cooking. Seal while hot. This is fine.

--Mrs. Sam Cook, Clarence



PINEAPPLE CONSERVE

1 gallon shredded pineapple 2 cups nut meats

1 gallon apricots (put through 16 cups sugar

food chopper)

Add sugar to fruit (if not canned in syrup); cook 20 minutes or longer if required; let cool a few minutes, then add nut meats chopped fine.

--K. Nelle Munkres, Rosendale



BLUE PLUM CONSERVE

7 lbs. blue plums 3 oranges

5 lbs. sugar 1 lb. English walnut meats,

3 lbs. raisins chop fine

1 teaspoon each of spices

Cook all together for 2 hours or until it is like jelly; cook slowly.

--Mary Fritchman, Savannah



WATERMELON

Cut watermelon (the white part) in little squares ½ inch. Make a weak salt water and pour over. Let it set over night, drain off next morning, put fresh on and pour off again. Put on in clear water. Cook till tender, then weigh; put as much sugar as fruit. Make a syrup of the sugar and water, then add melon. They will cook down but add water and cook till they are clear. Then take off and add slices of lemon.



CITRON PRESERVES

Pare, cut into blocks, squares or oblong; boil in water with small piece of alum until tender; drain, allow three-fourths pound of sugar to each one of citron, and allow two lemons for every five pounds. Make a syrup of the sugar and water in proportion of a pint of sugar to a quart of water, boil till clear, skim, add the lemons sliced very thin, seeded, and the citron. Cook till the citron is transparent.

--Mrs. Albert Oermann, Union



APPLE JELLY

Apples for jelly should be tart, juicy and a good lavor. Pare apples, core, and quarter, then put them with skins and cores into jar in slow oven. When quite soft, strain all thrgouh a course muslin bag, pressing hard to extract all the flavor of the fruit. Take a cup of sugar to every cup of juice, and half the juice of a lemon, and put in a preserving kettle. Boil steadily for twenty minutes or so, skimming occasionally. Roll glasses in hot water and fill with jelly while hot. When, cold cover with brandied tissue paper and store in cool, dry place.

--Helen McClintock, Memphis



EGG BUTTER

A dish our grandmothers used to make.

12 eggs 1 1/3 cups sugar

2/3 cup sorgum 1 level teaspoon allspice

2/3 cup sweet milk ¼ teaspoon salt

Place sorgum in pan and set on stove to melt.

Beat eggs with Dover egg beater in deep bowl till foamy, add milk and beat some more. Pour into pan with sorgum, add sugar, salt and allspice and stir constantly over fire till thick and all cooked.

Fine spread for bread at the picnic.



BAKED APPLES

1 quart sliced apples Butter size of walnut

¾ cup sugar Cinnamon

Sprinkle a tablespoon of flour over the apples, cover with water and bake. Serve with cream.

--Mrs. C. O. Newman, Rosendale



CODDLED APPLES

18 firm apples 3 cups water

3 cups sugar

Pare and core apples, add to syrup and boil until transparent.

--Mrs. C. B. Dermott, Lamar



RHUBARD OR PIE PLANT SAUCE

Wash and cut rhubarb without peeling to about one quart of rhubarb. After cutting use a generous cup of sugar. Put on and let stand two or three hours before cooking. Boil briskly for twenty minutes.



BROWN SUGAR SYRUP

2 cups brown sugar ½ cup water

1 cup white sugar 1 tablespoon vinegar

Cook 20 minutes. --Miss Emma Keadle, Buell