Fruit Purée for Keeping

The "Queen" cookery books. No.2. ICES · Beaty-Pownall, S · 1902
Source
The "Queen" cookery books. No.2. ICES
Time
Cook: 20 min Total: 20 min
Status
success · extracted 4 days ago
Not a recipe
No
Ingredients (3)
Instructions (8)
  1. Choose fine, ripe, and perfectly sound fruit (the soundness of the fruit used is all important), and pulp this through a clean, freshly scalded, but perfectly dry, tammy or hair sieve.
  2. Pack this pulp, just as it stands and with no sugar, into clean, dry, and wide-mouthed bottles.
  3. Cork these down tightly with new corks, and then tie them down closely with moist bladder.
  4. Stand these bottles in a kettle three-parts full of cold water, or up to the shoulder of the bottles (putting cloths or hay between the bottles to keep them from cracking when the water begins to boil).
  5. Bring this gently to the boil, and keep it boiling steadily for twenty minutes.
  6. Lift the pan off the fire (or turn off the gas, for a gas ring is far the most convenient for this), and let the kettle stand till the water is perfectly cold, without in any way touching the bottles till every particle of heat is gone out of the water.
  7. Lift them out, wipe them dry, and store in a cool, dry place.
  8. Once a bottle is opened it must be used up, as it does not keep well after opening.
Original Text · last edited 4 days ago
Fruit Purée for Keeping.—Choose fine, ripe, and perfectly sound fruit (the soundness of the fruit used is all important), and pulp this through a clean, freshly scalded, but perfectly dry, tammy or hair sieve; pack this pulp, just as it stands and with no sugar, into clean, dry, and wide-mouthed bottles, cork these down tightly with new corks, and then tie them down closely with moist bladder; now stand these bottles in a kettle three-parts full of cold water, or up to the shoulder of the bottles (putting cloths or hay between the bottles to keep them from cracking when the water begins to boil); bring this gently to the boil, and keep it boiling steadily for twenty minutes; now lift the pan off the fire (or turn off the gas, for a gas ring is far the most convenient for this), and let the kettle stand till the water is perfectly cold, without in any way touching the bottles till every particle of heat is gone out of the water; then lift them out, wipe them dry, and store in a cool, dry place. Strawberries preserved in this way are particularly delicious, with all the flavour of the fresh fruit. But remember, once a bottle is opened it must be used up, as it does not keep well after opening.
Notes
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