Evening Republican, Volume 14, Number 272, Rensselaer, Jasper County, 15 November 1910 — PRESERVING SELECT GRAPES [ARTICLE]

PRESERVING SELECT GRAPES

Groat Caro Must Be Used With Choice Fruit—lnferior Grade Good for Pickimg?

For preserving select grapes of fine flavor wash them and free them from skins and seeds, lay the skins carefully aside for use later, and put the grapes into a preserving kettle. Cook them , until the seeds become loosened from the pulp and press them through a sieve that will exclude the seeds. Then weigh the fruit, after adding the skins. For every pound allow a pound of sugar and let the ‘whole simmer for half an hour or longer. Inferior grapes that will not make a good preserve cai\ often be advantageously used In a pickle. In fact, it is an extravagance to use grapes of fine flavor for pickling, as the spices and vinegar hide the flavor. But, of course, the grapes should be in good condition. Press the pulp from'the skins, after washing and removing the stems. Put a little water into a porcelain lined kettle. Add the grapes and then let them cook slowly for half an hour on the back of the stove, where there is no danger of burning. Press the whole through a sieve that excludes the seeds. Add to every quart of grapes one pint of sugar, and half a pint of vinegar, with cloves and cinnamon to suit the taste. It is well to use only half as much cloves as you have of cinnamon, the former being so much stronger in flavor. Boil the whole till the skins are soft, when it will be ready to set away.