Canning Fruit With Vintage Recipes
I found an old binder called "Kitchen Club Recipes." There wasn't much in it, but a lot of canning recipes. Most use an open boiling water method. Canning fruit is a lot easier than you think.
I'm going to list the fruit recipes on this page. I took a picture of them, so each link has a picture of the recipe as it appears in the book.
Also read these instructions for canning fruit from a 1922 recipe book
On the fruit canning page is this Poem called:
"I have many jars of Coral and many jars of Jade
And jars of Rose and Crystal with Topaz tints inlaid.
They did not come from China - they did not come from Rome,
They're full of Plums and Peaches, canned on hot days at home."
Easy Trick Fruit Canning
Prepare fruit as usual and pack into the jars. Then add 1/2 c. sugar for each quart of fruit (unless you like fruit really sweet, then add more) and fill the jars with warm water. Process as usual. There may be sugar in the bottom of the jar when done, but this absorbs gradually.
See the recipe: Easy Trick Fruit Canning
Canning Fruit Salad 10
- 2 dozen apricots
- 1 1/2 dozen pears
- 1 1/2 dozen peaches
- 1 small bottle Maraschino cherries
- 1 quart canned pineapple, broken slices
- 3 cups sugar
- 6 cups water
- 1 quart white cherries
- 2 pounds white grapes
Pare and cut peaches, apricots and pears into cubes. Wash grapes, cut in half and remove the seeds. Prepare syrup by boiling sugar and water together five minutes.
Precook pears, peaches, apricots and grapes 5 minutes. Pack fruit in alternate layers in hot sterilized jars to within one inch of the top of the jar, adding a cherry or two to each jar.
Pour boiling syrup over fruit, adding fruit juices from canned fruit if needed, to within one inch of the top of the jar.
Seal according to the type of lid used. Process in boiling water bath 20 minutes.
See the recipe: Canning Fruit Salad 10
Canning Berries 68
Prepare berries for canning; put them in a dish or crock with the sugar over them. Let stand so they form their own juice; may stand overnight, if desired.
Then put in jars and seal. Put in canner, cover with water; bring water to a good boil; remove from fire and let stand until the water cools. The fruit is never cooked too much and is more like fresh fruit.
See the recipe: Canning Berries 68
Cantaloupe Conserve 21
- 3 large oranges, sliced thin
- 2 large lemons, sliced thin
- 1 c. water
- 1 No. 2 can crushed pineapple and juice.
Cook orange and lemon slices with the water until tender and all but a little of the liquid has been absorbed; add the pineapple.
Take 2 medium sized cantaloupes, cut off rind, remove seeds, cut into cubes about 1/3 inch in size.
Measure all and add 3/4 c. sugar for each cup of the above mixture. Cook slowly until thick as desired. Seal.
See the recipe: Cantaloupe Conserve 21
Cherry Relish 17
- 2 c. pitted cherries
- 1 c. seedless raisins
- 1 t. cinnamon
- 1/2 c. brown sugar
- 1/4 t. cloves
- 1/2 c. honey
- 1/2 c. vinegar
- 3/4 c. pecan nutmeats
Mix all of the ingredients together except the pecans and cook slowly 1 hr. Then add pecan nutmeats and cook 3 min. longer. Pour into sterilized jars and seal at once.
See the recipe: Cherry Relish 17
Cranberry Chutney Recipe
- 2 pkg. fresh or frozen cranberries
- 2 cups sugar
- 2 Granny Smith apples, peeled, cored, and chopped
- 1 cup frozen orange juice concentrate, thawed
- 1/2 cup raisins
- 1 tsp. ground cinnamon
- 1 tsp. ground allspice
- 1 tsp. ground ginger
- 1 1/2 tsp. grated orange zest
In a pan over high heat, combine cranberries, sugar, apples, orange juice concentrate, raisins, cinnamon, allspice, and ginger.
Cook, stirring frequently, until the cranberries pop and the mixture thickens slightly (about 15 minutes).
Stir in zest and cook for 1 minute more. Remove from heat. Serve warm or cold.
Tip: Put leftover chutney into cranberry Jello. Replace 1 cup of cold water with one cup of chutney, then refrigerate in a mold.
See the recipe: Cranberry Chutney Recipe
Spiced Currants, Gooseberries or Cherries 63
- 1 qt. currants, gooseberries or ripe cherries
- 3 lbs. sugar
- 1 pt. vinegar
- 1 T. ground cloves
- 1 T. cinnamon
- 1 T. allspice
- 1 T. nutmeg
Wash and stem fruit. Place vinegar in kettle; add sugar. Stir until well dissolved. Add fruit and spices. Boil slowly for 2 hours. This may cook more slowly than jam. Stir often to keep from sticking and burning.
An excellent relish for meat, especially pork, wild game and cold cuts.
See the recipe: Spiced Currants, Gooseberries or Cherries 63
Olive Cherries 87
Wash Bing cherries, leaving the stems on.
- 1 pt. vinegar
- 1 pt. soft water
- 4 T. salt
- 2 T. sugar
Pour over the cherries cold and seal in sterilized jars.
See the recipe: Olive Cherries 87