Fruit And Berry Juices, And Syrups Recipe
Yield: 1 BatchRecipe by luhu.jp
Ingredients:
Recipe via Meal-Master (tm) v8.04
Directions:
The juices of such fruits as blackberries, cherries, currants,
elderberries, raspberries and strawberries may be canned. The flavor
of these juices is better if the fruits are cooked and the juice
pressed out.
Select sound, ripe fruit. Drush, add small amount of water, and heat
slowly to simmering point. Simmer until fruit is soft. Strain
through a double thickness of cheesecloth. The addition of sugar
will give a better flavor. If desired, add 1 cup of sugar to 1
gallon of juice. Bring juice to simmering point and pour into clean
jars, to within 1/2 inch of top of jar. Put on cap, screwing the
band tight. Process 10 minutes in boiling water bath.
Fruit syrups..Same as fruit juices except that there must be at least
as much sugar as fruit juice.
Source: Kerr Canning Book
Title: Grape Juice
Categories: Canning, Fruits
Yield: 1 Batch
Remove from stems and wash sound ripe grapes. Cover them with water
and heat slowly to simmering. Do not boil. Cook slowsly until the
fruit is very soft, then strain through a bag and add 1/2 c of sugar
to each quart of the juice. Pour into clean jars to within 1/2 inch
of top of jar. Put on cap, screwing the band tight. Process 10
minutes in boiling water bath.
If only enough water is added to start the grapes to cooking and the
sugar omitted from this recipe, the juice may be used to make grape
jelly when jars are opened.
Source: Kerr Canning Book
Source from luhu.jp
elderberries, raspberries and strawberries may be canned. The flavor
of these juices is better if the fruits are cooked and the juice
pressed out.
Select sound, ripe fruit. Drush, add small amount of water, and heat
slowly to simmering point. Simmer until fruit is soft. Strain
through a double thickness of cheesecloth. The addition of sugar
will give a better flavor. If desired, add 1 cup of sugar to 1
gallon of juice. Bring juice to simmering point and pour into clean
jars, to within 1/2 inch of top of jar. Put on cap, screwing the
band tight. Process 10 minutes in boiling water bath.
Fruit syrups..Same as fruit juices except that there must be at least
as much sugar as fruit juice.
Source: Kerr Canning Book
Title: Grape Juice
Categories: Canning, Fruits
Yield: 1 Batch
Remove from stems and wash sound ripe grapes. Cover them with water
and heat slowly to simmering. Do not boil. Cook slowsly until the
fruit is very soft, then strain through a bag and add 1/2 c of sugar
to each quart of the juice. Pour into clean jars to within 1/2 inch
of top of jar. Put on cap, screwing the band tight. Process 10
minutes in boiling water bath.
If only enough water is added to start the grapes to cooking and the
sugar omitted from this recipe, the juice may be used to make grape
jelly when jars are opened.
Source: Kerr Canning Book
Source from luhu.jp