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Home Ec Project:
Preserving Blackberries

This is the continuing project for preservation recipes for specific fruits in the Home Economics column here on EasyFunSchool. You will find ways to preserve blackberries by canning, freezing, and drying them.

Blackberry Juice

This takes in strawberries, cherries, raspberries, blackberries, elderberries and other berries that can be covered with water and cooked just below boiling point for half an hour. Strain through bouble thickness of cheesecloth. If you want this as a smooth drink, add one cup of sugar to the gallon of juice.

Blackberry Ice Cream

1 c. fresh blackberries
1 pint half-and-half
1 c. sugar

Crush berries and add sugar to them. Let berries stand with sugar for one hour. Add the half-and-half, mix well. Chill, crank, and freeze. Yield: one quart.

Fruit Sherbet

1 env. unflavored gelatin
1/2 to 3/4 c. sugar
dash salt
1/2 c. water
2 c. fresh fruit puree
1 (13 oz.) can evaporated milk
3 egg whites
1/4 c. sugar

In large saucepan combine gelatin, 1/2 to 3/4 cup sugar (to taste), and salt. Stir in water; heat and stir til gelatin dissolves. Stir in desired fruit puree and evaporated milk. Turn into a 9x9x2" pan, cover and freeze until firm. In small mixer bowl beat egg whites until soft peaks form; gredaully add 1/4 cup sugar, beating till stiff peaks form. Break frozen mixture into chucks; turn into chilled large mixer bowl. Beat until fluffy. Fold in egg whites. Return to pan; cover and freeze until firm. Makes about 1 1/2 quarts.

Blackberry Vinegar

This vinegar mixed with water will quench the thirst when all other beverages have failed. It can be given to patients with fevers. Gather the berries. Place in malt or apple cider vinegar in a covered ceramic, stainless, cast iron, or nonaluminum pot. Let mixture stand for three days, then allow berries to drip all day through a strainer. Measure the juice. Add about a pound of honey for each pint of juice. Simmer gently for five minutes or so. Remove any scum as it appears, then set the blackberry vinegar aside to cool. Bottle and label and close it tight with a tight lid or cork.

Blackberry Syrup

1 quart berry juice
1 pint sugar
1 t. allspice
1 t. cinnamon
1 t. cloves
1 t. nutmeg

Mix all ingredients in a pan and bring to a boil. Boil about 15 to 20 minutes and remove from heat. Put in jars, seal, and keep for future use.

Blackberries - Canned

Wash, drain and measure firm, ripe berries. Put into sauce pat; add a quarter to half cup sugar for each quart berries. Let stand two hours. Cook unti lsugar dissolves and berries are hot through. Pour not into hot jars, leaving half inch headspace. If there is not enough syrup to cover berries, add boiling water, leaving half inch headspace. Remove air bubbles. Adjust caps. Process pints and quarts 15 minutes in boiling water bath.

Pickled Brambleberries

3 1/2 c. blackberries
3/4 c. cider vinegar
1/2 t. ground cinnamon
1/4 t. ground allspice
1 blade of mace
3/4 c. white vinegar
1 t. ground ginger
1/4 t. ground cardamom
1 bay leaf

Wash and pick over blackberries. In a small enamel of stainless steel saucepan, bring white vinegar, cider vinegar, ginger, cinnamon, cardamom, allspice, bay leaf, and mace to a boil. Remove bay leaf and mace. Meanwhile, place blackberries in hot, scalded half-pint jars. Pour hot vinegar mixture over berries. Seal and process in boiling water bath for 5 minutes. Yield: 4 half-pints.

Blackberry Nectar

Select sound, ripe blackberries. Add the berries to three cups good vinegar in a crock or large jar. Cover the crock with cheesecloth and let stand three or four days, stirring daily. When ready, strain without crushing the berries. Measure, and add one pound sugar for each pint of juice. Boil gently for five minutes. Put in bottles or jars and seal. When serving, dilute with water and crushed ice. Use less sugar if a tart drink is preferred.

Blackberry Shrub

Gather the blackberries, wash and select so that there will be not sour or imperfect ones. Cover with cider vinegar (2 years old) and cook until soft. Strain, and sweeten the juice to taste; boil down until it is about the consistency of thick syrup. Bottle and put in a cool, dark place. When serving, use 3 or 4 tablespoons to a glass of cold water.

Blackberry Jam

9 c. Berries
6 c. Sugar

Combine berries and sugar in a large saucepot. Bring slowly to a boil, stirring until sugar dissolves. Cook rapidly to jellying point. As mixture thickens, stir frequently to prevent sticking. Pour hot into hot jars, leaving 1/4" headspace. Adjust caps. Process 15 minutes in boiling water bath. Yield: about 3 pints.

Blackberry Leather

Wash fruit. Puree in blender. Sieve to remove seeds. Combine with apple to improve texture. Spices, flavorings, sweetenings: cinnamon, lemon, white corn syrup.

Blackberry Leather Chips

Dry fruit leather until brittle. These can be eaten as a snack, chopped to make toppings on cereals and puddings or reconstituted to flavor yogurt, ice cream, milk shakes, and baby cereal. Store dried chips in airtight glass or plastic contaners.


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