Estimated Nutrition (whole recipe, rough)
Counts 3 of 4 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 3 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Apple | 1 medium (182g) | 95 |
| Pineapple | 1 cup chunks (165g) | 82 |
| Sugar | 1 tbsp (12.5g) granulated | 49 |
| Fruit | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 4 pounds of apples allow 1 good sized pineapple
- 1 pound fruit
- 1 good sized pineapple
- 4 their weight of sugar
Directions
To 4 pounds of apples allow 1 good sized pineapple. Pare it. remove the eyes and grate it, adding it to the syrup preparing for the apples, with an extra allowance of sugar for it. Quarter the apples, and continue as for canned apples, omitting the lemon.
BLACKBERRIES.
Put the berries in a porcelain lined kettle, cover with \ the quantity of sugar, and let stand 1 hour or more. Put over the fire, and let come to the boil. Skim and can innnediatcly.
'266 O/,/) C OCX TRY Rr.ClPRS AND NEW.
Blue1)crries. elderberries, lilack and red raspberries are canned like bkickberriea : ripe gooseberries and strawlierrics require twice as much sugar; otherwise they are canned like blackberries. If meant for table use all canned fruit should be sweetened to taste, as the berries themselves vary in different pickings. SauCe should have enough in the first jdace ; pies are improved by adding it fresh.
For table use do not stone ; for pies, stone the cherries, and in either case allow h pound sugar to 1 pound fruit, if sour cherries. If a sweet variety, use less sugar. Continue as with blackberries.
CRANBERRIES.
Wash and pick over the berries very carefully, stemming such as need it, and throwing out the soft ones. Fill the jars and pour in cold water till it overflows ; screw on the tops and let stand 24 hours. Open the jars, pour off the water, fill again to overflowing with fresh water, and screw on the lids "for keeps." They may also be canned as stewed for the table.
Green gooseberries and green currants, it is said, may be kept in the same way.
Can at any stage of ripeness or unripeness, if they have begun to be juicy. Stem the currants, and allow -4 their weight of sugar. Finish as blackberries.
If currants are added to red raspberries it should be in the form of juice, using about i currants. Allow extra sugar for the juice, pint for pint.
Take ripe grapes and snip off the stems close to the grapes without cutting the skins. Fill Mason jars with the fruit, and set on a board in the oven turning on the heat so as to heat through without breaking the skins. Make some grape juice as for jelly, have pint for pint of sugar hot, and when the juice comes to the boil, add the hot sugar, stir till dissolved only, boil a few moments till the scum can be removed. Take out the grapes a jar at a time, and fill the jar full with the juice, sealing at once. Plums may be canned whole the same way.