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 1906 COOKBOOKPRESERVING & CANNING >  To Can Raspberries, Small Fruit >

 

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Recipes from The Inglenook Cookbook
 by The Sisters of the Brethren Church (1906)

PRESERVING AND CANNING

TO CAN RASPBERRIES AND OTHER SMALL FRUITS
 

 Have a granite kettle with 2 or 3 inches of boiling water on the stove. Put the rubber ring and jar cover on the stove until wanted. Warm the glass jar, then roll it in the kettle until hot as can be, then set it upright, leaving a little water in the bottom. Drop the berries into the jar, and when full, take a small dipper and fill the jar with water from the kettle, allowing it to overflow several times. Lift the rubber and the cover with a fork, adjust quickly; lift the jar out on a wet cloth or a board, and finish the screwing-up process. Add boiling water to the kettle and repeat the process for the next jar. I have canned grapes, raspberries, currants, and gooseberries in this manner successfully. The shape is preserved and the fruit is more attractive looking.

Sister Adaline Hohf Beery, Huntingdon, Pa.
 
 

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