Ingredients
- a pint of granulated sugar to a quart of water
- a quart of water
- two quarts
- two cans
Directions
Select nice fresh clusters, cut the end of the stem smooth and dip it into melted sealing wax, then put it in cotton batting, pack them away in wooden boxes, and keep in a dry, cool place. In this way
CANNED FRUIT. 495
they will keep fresh all winter. Another way : Take full bunches, ripe and perfect ; seal the end that is cut from the vine so that no air can get in, or the juice of the stem run out; let them stand one day after sealed, so as to be perfectly sure they are covered (if not they will shrivel up) ; then pack in boxes of dry saw-dust, and keep in a cool place ; they will keep nicely all winter without losing their flavor ; in packing, do not crowd the bunches ; sprinkle the saw-dust over the bottom of the box, then lay the grapes carefully, a bunch at a time, all over the box, then saw-dust and grapes, alternately, until the box is full.
Pare, halve and stone ; make a syrup of a pint of granulated sugar to a quart of water, place on the stove in a porcelain kettle (enough for two quarts). When the syrup boils, drop in enough fruit for one can, watch closely, testing with a silver fork, so that the moment they are done they can be removed. When the peaches are tender, lift very gently with a wire spoon and place in the can, previously heated. When full of peaches pour in the hot syrup, place the cover on and seal at once ; then add more peaches to the hot syrup for the next can and repeat the operation. Keep the syrup hot until more are ready, and so on until all are canned. Skim the syrup before adding the peaches, making only enough syrup at one time for two cans.