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Canning Fruits, Vegetables, Etc

Juices spoil quickly when exposed to air; use immediately after opening.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 4 ingredients
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Canning Fruits, Vegetables, Etc

Ingredients

Directions

  1. Strain the fruit juice.

  2. Fill the bottles to the bottom of the neck.

  3. Cork the bottles securely and wire the corks down.

  4. Place the bottles in water up to the neck.

  5. Boil for 1 hour.

  6. Remove from heat and let the bottles stand in the water until cold.

  7. Seal the corks 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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