Reference > Farmer's Cookbook > CANNING BY THE OPEN KETTLE METHOD > Raspberry and Currant Preserve
  Pear Chips Brandied Peaches  

Raspberry and Currant Preserve

6 lbs. currants
6 lbs. sugar
8 quarts raspberries

Pick over, wash, and drain currants. Put into a preserving kettle, adding a few at a time, and mash. Cook one hour, strain through double thickness of cheese-cloth. Return to kettle, add sugar, heat to boiling-point, and cook slowly twenty minutes. Add one quart raspberries when syrup again reaches boiling-point, skim out raspberries, put in jar, and repeat until raspberries are used. Fill jars to overflowing with syrup, and screw on tops.

  Pear Chips Brandied Peaches  
Click here to shop the Bartleby Bookstore.

Shakespeare · Bible · Strunk · Anatomy · Nonfiction · Quotations · Reference · Fiction · Poetry
© 1993–2015 · [Top 150] · Subjects · Titles · Authors