Preserving Fruit and Vegetables - Pickling, Brining, Syrups and Jellies - A Selection of Recipes and Articles

By Read Books Ltd.

This vintage book contains a collection of essays on the subject of preserving fruit, with information on pickling, brining, and making syrups and jellies. Highly accessible and containing a wealth of simple instructions and useful tips, this volume is highly recommended for anyone with an interest in preserving food, and would make for a useful addition to culinary collections. Contents include: “Vegetables Pickled in Vinegar”, “Vegetables Preserved in Salt Water”, “Consommés, Sauces and Purées”, “Vegetables Preserved by Steam of by Boiling au Bain-Marie”, Fruit Preserved in Syrup”, and “Fruit Jellies”. Many vintage books such as this are becoming increasingly rare and expensive. We are republishing this vintage book now in an affordable, modern, high-quality edition complete with a specially commissioned new introduction on preserving food.

• Language: English
• Publisher: Read Books Ltd.
• Release date: Sep 8, 2016
• ISBN: 9781473354449

Book preview

Jellies

VEGETABLES PICKLED IN VINEGAR

VEGETABLES PICKLED IN VINEGAR

RED CABBAGE

TRIM off the outside leaves of some red cabbages, and remove the middle stalks of the remaining leaves;

Cut the cabbage into thin shreds and as evenly as possible;

Put the cut cabbage in a basin, and cover it with pounded salt, allowing 4 oz. of salt to every pound of cabbage; stir the whole up, to mix the salt, and drain the cabbage after four days’ salting.

Take some jars; fill them three parts full with the cabbage, completing with some good vinegar; add 12 grains of whole pepper and 1 bay leaf to each pound of cabbage;

Tie some bladder over the jars, and keep them in a cool place.

Each time the jars have been in use and require recovering, I would recommend first damping the bladder before tying it on again.

RED CABBAGE (ANOTHER WAY)

Cut and salt the cabbage as above;

Add to the vinegar:

20 button onions, peeled and blanched,

10 cloves,

3/4 oz. of Chili capsicums,

1/2 oz. of whole ginger;

Finish and put into jars as above.

BEETROOT

Take 2 lbs. of beetroots;

Peel, trim, and cut them in slices 3/8 inch thick;

Should the beetroots be exceptionally large, cut them in two lengthwise, and trim each half to a round shape before cutting it in slices.

Take some glass or earthenware jars; fill them three-parts full with the beetroot, and add:

1 oz. of pounded sugar,

8 cloves,

1/2 oz. of coriander seeds;

Fill up the jars with boiled vinegar, partially cooled, so as not to break the jars;

Cork down tightly, and tie some bladder on the top of the jars.

BEETROOT FLAVOURED WITH CARRAWAY SEEDS

Take 2 lbs. of beetroots;

Peel and cut them as described above;

Put the cut beetroot into jars, and add:

1 oz. of pounded sugar,

1 oz. of carraway seeds;

Fill up the jars with boiled vinegar, partially cooled; cork them, and tie some bladder on the top.

CAULIFLOWER

Divide some white cauliflowers into small even-sized heads, and throw them into cold water, to prevent their turning black;

When all the cauliflowers are thus cut up, throw the small heads into a stewpan of slightly salted boiling water; boil for four minutes; drain the cauliflower, put it in a basin, and pour in sufficient boiling vinegar to cover it; put some paper over the basin; and let the cauliflower pickle for twenty-four hours; then drain it;

Boil up the vinegar, adding a little salt;

Put the cauliflower into jars, fill them up with the vinegar, and finish as above.

CUCUMBER

Take 2 cucumbers; cut them lengthwise into quarters, take out the seeds, and peel and cut the quarters into slices 1/2 inch thick.

Put the cut cucumber in a basin, with a 1/4 lb. of pounded salt, and let it pickle for eight hours, stirring it occasionally;

Drain, and put the cucumber into a jar, with 3 bay leaves and 25 grains of whole pepper; fill up with cold boiled vinegar, cork the jar, and tie a bladder on the