Fruit Juices

Select only the best fruit, ripe but not over-ripe.

Pick the grapes from the stems and wash thoroughly.

Mash the fruit and slowly heat it in the inner cup of a double boiler until well scalded.

Scald the grapes without adding water in double boilers until they burst open.

Cool the grapes, turn them into stout jelly bags, and drain off the juice without squeezing.

Strain through a jelly bag and let it drain slowly for a long time without squeezing.

Let the juice stand and settle, then turn off the top, leaving any sediment.

Reheat the juice slowly to boiling and can it the same as fruit.

If using sugar, add it hot after the juice is strained and reheated to boiling.

Add about four pounds of sugar to the juice and reheat to boiling.

Skim carefully and can the juice the same as fruit.

Keep in a cool, dark place.

Wash the grapes well after stripping them from the stems, rejecting any imperfect fruit.

Put the grapes in a porcelain or granite fruit kettle with one pint of water to every three quarts of grapes and heat to boiling.

Cook slowly for fifteen minutes or longer, skimming as needed.

Filter the juice through a jelly bag, putting the seeds and skins into a separate bag to drain.

Heat the juice again to boiling, add one cupful of hot sugar to each quart of juice, and seal in sterilized cans or bottles.

Can the juice from the skins and seeds separately.

Wash the grapes and express the juice without scalding the fruit.

Strain the juice three or four times through muslin or cheese cloth, letting it settle between each filtering.

To every three pints of juice add one of water and two cupfuls of sugar.

Heat to boiling and keep at that temperature for fifteen minutes, skimming carefully.

Bottle the juice while at boiling heat and set it away in a cool, dark place.

Prepare the juice as directed for fruit juices.

After the juice comes to a boil, add one pound of sugar to every quart of juice.

Seal in pint cans.

Boil a pint of currant juice with one half pound of best white sugar for ten minutes.

Can or bottle the syrup while at boiling temperature.

To every pint of juice add one pound of sugar, the juice of one lemon, and a little of the grated rind.

Boil for fifteen minutes, removing all scum as it rises.

If the syrup is not clear, strain it through cheese cloth and reheat.

Can and seal while boiling hot.

Grate the yellow portion of the rind of six lemons and mix with three pounds of best granulated white sugar.

Add one quart of water and boil until it thickens.

Strain, add the juice of the six lemons, carefully leaving out the pulp and seeds.

Boil ten minutes and bottle.

Dilute with two thirds cold water to make lemonade.

To every pint of lemon juice add one pound of sugar.

Boil, skim, and seal in cans like fruit.

Crush fresh, well-ripened blackberries and add one fourth as much boiling water as berries.

Let stand for twenty-four hours, stirring frequently.

Strain, add a cup of sugar to each quart of juice, boil slowly for fifteen minutes, and can.

Express the juice from a pint of stoned red cherries.

Add the juice of two lemons, one cup of sugar and a quart of cold water.

Stir well for five minutes and freeze in an ice cream freezer.