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Fruit Juices

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 5 ingredients
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Fruit Juices

Ingredients

Directions

  1. Press the juice out of uncooked fruit using a cider press or improvised press.

  2. Warm the juice in an enamel ware kettle to 110°F (43°C).

  3. Pour the juice into hot jars or bottles that have been boiled for 30 minutes.

  4. For processing, dip new corks in melted paraffin and lightly insert them into the bottles.

  5. Process the bottles in hot water for 30 minutes at 180°F (82°C).

  6. Remove the bottles and press the corks in tightly.

Recipe from a historical cookbook (Internet Archive).

Transcribed from a scanned cookbook and modernised for today's kitchens. Where the book gave no heat or time, or said "a moderate oven", the temperatures and times here may be modern equivalents rather than the book's own figures.

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