Name: Pickles and Preserves
Ingredients: fruit or vegetables; boiling syrup or boiled water

Pickles and Preserves

Ingredients

fruit or vegetables
boiling syrup or boiled water

Directions

Gather fruit or vegetables on a dry day after the dew has dried.
Ensure they are perfect in condition, preferably under ripe and uniform in size.
Fill bottles with boiling syrup or boiled water, leaving no air space.
Screw the lids tightly and check for air-tightness.
Boil small fruits for 10-12 minutes, pears for 2-3 hours, and peaches or apricots for 20-40 minutes in syrup; double the time if using water.
Store in a cool, dark place.

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.