Preserves
Canned Peaches
Pare and quarter the peaches, put 1/4 lb sugar to one quart of water when the syrup boils put in the peaches boil a few minutes or until the peaches become clear, have jam Jars well heated and pour in the fruit put on the covers screwed as tightly as possible, be sure to put on the covers as soon as the Jars are full and quite hot.
Canned Raspberries
1/4 lb sugar to 1 lb fruit put into preserving pan boil for twenty minutes put in Jam Jars quite hot. cover tightly at once.
Canned Strawberries
1/2 lb Sugar to 1 lb of Strawberries boil twenty minutes to half hour put in Jam Jars seal quite hot.
Port Wine Jelly
Put all these ingredients into same pan of water & keep it simmering till all is dissolved.
Tomato Chutney (Relish)
Fill a large stone Jar with ripe tomatoes and place in a stew pan of water, let it boil until the Tomatoes are cooked, then pour off the liquor, pulp the tomatoes through a wire strainer, take of the pulp 1 1/2 lbs. stoned Raisins 1/2 lb. apples peeled and boiled 1/2 lb. ground ginger 1 1/2 oz salt 3 oz. fresh Peppers & shallots, 3 oz Garlic Shred very fine 1/2 oz mix all together and add 3 oz of Acetic Acid or 2 oz Acid & 2 oz Lemon Juice Strained.