Publisher's Synopsis
Excerpt from Preserving and Manufacturing Secrets: Giving Plain Directions for Preserving, Canning, and Storing All Kinds of Fruits and Vegetables, and for Manufacturing All Kinds of Foreign and Domestic Liquors, Home-Made Wines, and Summer Beverages
To Preserve Green grapes..-the grapes must not be too old; the best time is just before the seed begins to harden. They are after being picked and freed from stems, put into bottles (strong wine. Or champagne bottles are best) so as nearly to fill the latter. These are then filled with fresh and clean water. After this they are all placed in a large kettle, partially filled with cold water, and the temperature raised nearly to the boiling point. The water in the bottles expands by the heat, and part is driven out. As soon as sufficiently heated, they are taken off, enough water poured out of each bottle to merely allow a well-fitting cork to be pressed in tightly. After being corked they are sealed up with sealing-wax or common beeswax. As the bottles cool down a partial vacuum is left in the neck of each. Grapes thus preserved have kept for years in this climate, where canned fruit almost invariably spoils during the hot summers. 'they can at any time be Opened and prepared like fresh grapes, no difference will be found in the taste. It is better to use the water, also, in which they were kept, as it contains a large per centage of tartaric acid, which gives them the pleasant sour taste.
To Preserve Tomatoes - Take of good ripe tomatoes, such a quantity as you wish to preserve, pare them, cut them in quarters, (if large ones.) place them m a stew pan with a little water, so they will not burn; being a very juicy fruit, they require to be cooked until the Juice is nearly all out; then add white sugar-one pound to each 'pound of fruit; cook slowly one-half hour.
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