A historical beverage from The White House cook book; a comprehensive cyclopedia of information for the home .. (1913). Will keep a long time, the same as canned fruit.
Preserved exactly as written in the original source
Select clean ripe fruit, press out the juice and strain it through a flannel cloth
To each pint of juice add one cupful of white granulated sugar
Put it in a porcelain kettle, bring it to the boiling point
Bottle while hot in small bottles
It must be sealed very tight while it is hot
Modern guidance to help you succeed with this vintage recipe
The combination of high sugar content (acting as a preservative through osmotic pressure), heat processing to denature spoilage enzymes, and hot-pack sealing creates an anaerobic environment that inhibits microbial growth. The high acidity of fruit juice (typically pH 3-4) further prevents bacterial proliferation, while the sugar concentration raises the boiling point slightly, ensuring thorough heat penetration. This historical preservation method relies on the same principles as modern canning: eliminating air, destroying microorganisms, and creating an inhospitable environment for future contamination.
Once properly sealed and processed, this fruit juice concentrate can be stored in a cool, dark place for up to 1 year. After opening, refrigerate and use within 1 week. The concentrate can be diluted with water or sparkling water when ready to serve.
Store sealed bottles in a cool (50-70°F), dark, dry location away from direct sunlight. Check seals periodically—any bottles that lose their seal or show signs of fermentation (bulging lids, cloudiness, off-odors) must be discarded immediately. Once opened, refrigerate and consume within 7 days. The high sugar content means opened juice should be diluted before drinking.
AI-generated tips from Chef Cecil's culinary database
Once properly sealed and processed, this fruit juice concentrate can be stored in a cool, dark place for up to 1 year. After opening, refrigerate and use within 1 week. The concentrate can be diluted with water or sparkling water when ready to serve.
Store sealed bottles in a cool (50-70°F), dark, dry location away from direct sunlight. Check seals periodically—any bottles that lose their seal or show signs of fermentation (bulging lids, cloudiness, off-odors) must be discarded immediately. Once opened, refrigerate and consume within 7 days. The high sugar content means opened juice should be diluted before drinking.
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