The accompanying recipe explains
the correct procedure for butter of this kind.
PLUM BUTTER
4 qt. plums
1 c. hot water
3 lb. sugar
2 tsp. cinnamon
1/2 tsp. cloves
Wash the plums, cut them in half, and remove the seeds. Put the plums
with the water into a preserving kettle, and boil until they are soft.
Press them through a sieve or a colander, return to the preserving
kettle, and add the sugar and spices. Boil until the mixture is thick
and jelly-like, stirring constantly to prevent scorching. Pour into hot
sterilized crocks or glasses, cool, and seal. If very sour plums are
used, increase the amount of sugar.
* * * * *
PICKLING
PRINCIPLES OF PICKLING
86. PICKLING consists in preserving fruits and vegetables in vinegar or
brine. Each of these liquids acts as a preservative, so that the
receptacles, or containers, for the food do not have to be sealed
air-tight, nor does the preserved food require much care in order to
have it keep perfectly.
The effect of the pickling liquids on both fruits and vegetables is very
similar. The salt in the brine or the vinegar hardens the cellulose of
the foods to such an extent that they are impervious to the action of
bacteria.
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