Collecting and Using Alaska`s Wildberries and Other Wild Products

Transcription

collecting and using
UUQDt
and other wild products
COOPERATIVE EXTENSION SERVICE
University of Alaska
and U.S. Department of Agriculture cooperating
P-120
Revised August 1980
ACKNOWLEDGEMENTS
Many people assisted both directly and indirectly in
compiling the material for this publication. To those
who contributed recipes; to those who tried and tested
them; and to those who so generously shared their
experiences and knowledge of using wild Alaskan
berries; we offer our sincere and heartfelt thanks. If
any contributors have been inadvertently omitted, it
has been because a good recipe can become the prize
possession of many families, making it almost
impossible to determine the originator.
Shirley Belon
Mrs. Jerry Boehlke
Mary Bohanan
Terry Bradbury
Charlotte Charlton
Lisa Dau
Bonnie Dinkel
Marjean Dunaway
Maureen Holden
Fran Hulbert
Marjorie Martinez
Candy Monzingo
Rose Parkins
Carol Ross
Karen Sackett
Huldah Samuelson
Jackie Smith
Natalie Thomas
Eileen Zak
A Revision of Wild Berry Recipes. First developed by
Jean Burand, Cooperative Extension Service, in 1971
and revised in 1973.
The University of Alaska's Cooperative Extension Service programs are available to all, without regard to race, color, age, sex, creed or
national origin.
Issued in furtherance ol Cooperative Extension work, acts of May 8 and June 30, 1914, in cooperation with the U.S. Department of
Agriculture, Dr. James W. Matthews, Director, Cooperative Extension Service, University of Alaska.
7/80/323/EA/MAS
f
COLLECTING AND USING ALASKA'S WILD BERRIES
and Other Wild Products
Compiled, Tested and Revised by
Ellen Ayotte, Home Economist
Tanana District
Marguerite Stetson, Nutrition Specialist
and
Coordinator of the Expanded Food and Nutrition Education Program
Art by Dolores Hutchinson
August 1980
COOPERATIVE EXTENSION SERVICE
University of Alaska
and USDA Cooperating
TABLE OF CONTENTS
BERRY VARIETIES & PROCEDURES
..................
.....
.........
1
Blueberries or Huckleberries . . . . . . . .
........................
...
.................
1
Chokecherries
...........................
.....................
...............
1
Hlghbush Cranberries
.........................................
.
...............
2
Lowbush Cranberries
.......................
......
.............................
2
Raspberries . . . . . . . . .
................
. .............. . .......... . . . . . ..... . . . . 3
Rose Hips ....... .
.....................
.................
....................
3
How to Puree ..... .
.....................
. . . . . ..... . . . . . .
.....................
4
ALASKA JAMS & JELLIES
Jams . . . . . . . . .
Jellies
.
.................
............................
.........................................
.
....................
...5
. . . . . . . . . . . . . ...... . ....... . . . . . 5
.
...........................
8
PRESERVES, BUTTERS, CATSUP, ETC.
..........
.
..........
. . . . . . . . 13
SYRUPS— SWEET SAUCES ...... .
...........
.......
..............
15
PUNCHES & BEVERAGES. . .
........
. ____ . . ..... , ....... . ...... . , 17
RELISHES, MEAT SAUCES ____ . ____ .
..........
...
................
18
SALADS ..... . . . . . . . . . . . . .
..................
.
.................
20
BREADS . . .
.............
. ____ . . ..... .
...............
. ........ 20
PIES . ........ . . . .
............................................
22
DESSERTS ---- . ......... . ..... . ........ . . . . .
..............
. . . . 24
FREEZING WILD BERRIES
.................
. . ____ .
...............
27
ASCORBIC ACID ANALYSIS OF BERRIES ..... . . . . . . . . .
...........
. .28
QUESTIONS AND ANSWERS. . . . . .
..............
...
...............
29
DESCRIPTIONS OF THE WILD FRUITS OF ALASKA. . . . . . . . .
...........
30
COMMON & SCIENTIFIC NAMES OF THE WILD FRUITS OF ALASKA ____ . . 33
INDEX . .
.................
. . . . .......... . ..... . . . . . . . . . . . . . . . . 34
BERRY VARIETIES AND PROCEDURES
CHOKECHERRIES
The seeds, stems and leaves of the chokecherry
plants contain toxic compounds. So care must be
taken to remove the stems and leaves. When cooking
the berries, be careful not to crush the seeds, DO
NOT put whole berries in the blender,
To extract juice: Remove stems from 4 C (960
ml) chokecherries. Wash and drain. Add 1 C (240 ml)
water to fruit. Place over low heat and simmer until
fruit is very tender, stirring occasionally. Mash
berries—being very careful not to crush the seeds—
through jelly bag or cheesecloth in a colander.
To obtain pulp: Cook as above and force
through medium sieve.
BLUEBERRIES OR HUCKLEBERRIES
To extract juice: Start with about 11 C (2,581)
of berries and 1 C (240 ml) water to yield about 5l/2 C
(1.29 L) juice. Wash and crush berries; add water and
bring to boil. Simmer 10 minutes. Strain through jelly
bag or several layers of cheesecloth in a colander. Let
the juice drip into a bowl. When cooled enough to
handle, twist the bag or press pulp against the side of
colander to extract the last bit of juice. Discard dried
pulp.
See recipes:
Jellies, p. 8
Syrup, p. 15
To dry berries: Select firm, dry berries. Cover a
flat tray with cheesecloth or light muslin. Spread the
berries on the cloth; place the tray in the sun. Dry in
sun for 2 days turning once or twice. Then set tray in a
warm, dry place and let berries stand until leathery to
the touch. Store in a cool dry place. Use as you would
raisins. Berries can be soaked in water for use in
baking.
To dry berries in dehydrator, spread on open
screen and dry as for other fruits, following directions
for the dehydrator.
Blueberries may also be air dried, but tend to
become very hard. They could be used after soaking in
water, but may not be as easily reconstituted as those
dried in the sun or dehydrator. Oven drying is possible,
but very low heat must be used.
See recipes:
Jams, p. 5
Jellies, p. 8
Marmalade, p. 13
Sauce, p. 15
Syrup, p. 15
Topping, p. 16
Quick breads, p, 20
Pie, p, 22
Cake, p. 24
Desserts, p. 24
ABBREVIATIONS ••»••••••»•••••
t = teaspoon
T a tablespoon
C = cup
mg a milligram
g a gram
kg a kilogram
pt = pint
qt = quart
gal a gallon
mL=mllHliter
L = liter
C = Celsius
oz a ounce
Ib x pound
F a Fahrenheit
mm = millimeter
cm = centimeter
m = meter
HIGHBUSH
CRANBERRIES
Highbush cranberries make a beautiful jelly and
are very popular in cranberry catsup or cranberry butter. They are less desirable for a pie or a sauce
because of the large flat seeds. The flavor combines
well with other fruits and, when added to less plentiful
berries like raspberries, currants and rose hips, improves these products. They combine very well with
rhubarb, dried apples (or fresh ones) and lemons.
To extract juice: To 4 C (960 ml) berries add
one C (240 mL) water. Mash berries. Simmer to start
the juice extraction and cover and continue to simmer
for 10 minutes. Strain through jelly bag or several
layers of cheesecloth in a colander. Let the juice drip
into a bowl. When cooled enough to handle, twist the
bag or press pulp against the side of colander to extract the last bit of juice. Discard dried pulp. Yield: 2
cups juice
To extract pulp: Cook as above and force
through medium sieve or "food mill."
NOTE: Highbush cranberry and lowbush
cranberry recipes are not interchangeable,
LOWBUSH CRANBERRIES
(Lingenberrics)
For all cranberry cookery, use only glass,
enamel, aluminum or stainless steel containers,
To extract juice: Combine about 1 qt (960 ml)
cleaned lowbush cranberries with 2 Via C (600 mL)
water. Crush berries. Bring to a boil and simmer,
covered, 10 minutes. Place in jelly bag or in layers of
cheesecloth in a colander. Squeeze out juice.
NOTE: Lowbush cranberries and
cranberries are not interchangeable.
See recipes:
Jams, p. 5
Jellies, p. 8
Beverages, p. 17
Juice, p. 17
Punch, p, 17
Chutney, p. 18
Relishes, p. 18
Meat Sauce, p. 18
Salads, p. 20
Quick breads, p, 20
Pie, p. 24
Desserts, p, 24
high-bush
See recipes:
Jams, p. 5
Jellies, p. 8
Butters, p, 13
Syrup, p. 15
Punch, p. 17
Meat sauce, p. 18
ROSE HIPS
To extract juice: Wash and remove the "tails",
partly cover with water; bring quickly to a boil and
cook slowly for about 15 minutes. Place in jelly bag or
cheesecloth in colander. Let drip into large container.
When cool, squeeze all juice out. Discard pulp.
RASPBERRIES
(and other Rubus family berries)
Raspberries can be blended in a blender to obtain
pulp for jam, Othtr members of the Rubus family
have large sharp seeds and may be better used in
jellies.
To extract juice: To 4 C (960 ml) berries add
1 C (240 ml) water. Mash berries. Simmer to start the
juice extraction. Cover and simmer for 10 minutes.
Strain through jelly bag or several layers of
cheesecloth in a colander. Let the juice drip into a
bowl. When cooled enough to handle, twist the bag or
press pulp against the side of colander to extract the
last bit of juice. Discard the dried pulp. For a very
clear jelly, do not twist the bag to extract the last little
bit of juice,
See recipes:
Jams, p. 5
Jellies, p, 8
Syrup, p. 15
Punch, p. 17
Pie, p. 22
Desserts, p. 24
To obtain pulp for jam: Clean and cook as
above. Force through a sieve to remove seeds and
skins. All that does not go through the sieve is placed
in the pan again. Add a little water, enough to almost
cover; if you want a thicker puree, add slightly less.
This time heat but do not boil so vigorously. This pulp
can be used for jam, marmalades and catsups. The
flavor needs to be enhanced by combining with some
tart fruit juice such as lowbush cranberries, highbush
cranberries or rhubarb.
To dry: Cut rose hips in two and remove the
seeds with the point of a knife. Dry as quickly as possible in a slightly warm oven, 140 °F to 150°F (60 °C to
66°C) or the warming closet of an old fashioned
range. Dried rose hips may be added to cereal, cooked with fruit sauce or pulverized and put in baked products.
To make rose hip tea: Use dried hips and
crush as fine as possible; a mortar and pestle would be
ideal for doing this.
To each cup of boiling water add 1 T (15 ml) rose
hip powder and steep for 5 minutes. If the rose hips
are in pieces rather than powder, add rose hips to
water (1 T rose hips to 1 C water) (15 ml rose hips to
240 ml water). Bring to boil and remove from heat.
Cover and let this steep for 15 minutes.
See recipes:
Jams, p. 5
Jellies, p, 8
Butters, p. 13
Syrup, p, 15
Catsup, p. 18
Quick breads, p. 20
Cookies, p. 27
Candied, p. 26
HOW TO PUREE:
CURRANTS
Rose hip puree: Use soft ripe rose hips (the
riper they are the sweeter they are). It takes about 4 C
(960 ml) rose hips to make 2 C (480 ml) of puree.
Remove stalks and blossom ends. Rinse berries in
cold water. Put them into a pan and add enough water
to almost cover. Bring to a boil and simmer 10 to 15
minutes. Press through a sieve or strainer. All that
does not go through the sieve is placed in the pan
again. Add a little water, enough to almost cover; if
you want a thicker puree, add slightly less water. This
time heat but do not boil so vigorously.
To extract the juice: Crush currants and warm to
165°F (74°C) over low heat. Drain through jelly bag.
This will dissolve a little more of the mass so that
it will go through the sieve. Press again and then
repeat the process one more time. By now, most of
the mass should have gone through the sieve.
Rhubarb puree: Wash and cut into small Vz
inch (12 mm) pieces about 1 qt (960 ml) of rhubarb.
Put *A C (60 ml) water in a sauce pan and add
rhubarb. Cook only until rhubarb starts to soften. Let
cool slightly; put in blender and make into puree. It
should make about 2 C (480 mL) puree,
Berry Puree: The following directions can be
used for all berries listed in this publication except
elderberries and chokecherries (because their
seeds are poisonous and so should not be put in a
blender (see p. 1),
It takes about 4 C (960 ml) of berries to make 2 C
(480 mL) of puree. Rinse berries, drain, put in a
blender and blend until the consistency of thick
puree.* Salmonberries and highbush cranberries
have larger seeds and should be put through a sieve
after blending to remove seeds.
The puree can be used in numerous recipes or put
in freezer containers and used later,
*A potato masher can also be used.
ABBREVIATIONS • • <
t a teaspoon
T = tablespoon
C = cup
mg = milligram
g = gram
kg = kilogram
pt a pint
qt = quart
gal a gallon
mLamlllttlter
L = liter
C - Celsius
02 = ounce
lb a pound
F a Fahrenheit
mm s millimeter
cm = centimeter
m = meter
Recipes:
Jam, p, 5
Jelly, p, 8
Preserves, p, 13
ALASKA JAMS AND JELLIES
You can take your pick of three methods of making
jams and jellies-the UNCOOKED, the SHORTCOOKED and the LONG-COOKED. The taste and
consistency vary according to the methods used. An
eight-quart (7*/2 L) container is a good size to use. A
candy, jelly or deep-fat thermometer will help to give
an accurate test for doneness but is not necessary.
Raspberry Freezer Jam
For that fresh fruit flavor!
2
4
2
3
C
C
T
oz
Jams are the easiest to make. Jams can be made from
fresh or frozen fruit. The berries that work well in jams
are as follows:
Blueberry (Alaska, Bog, Early)
Vaccinium
Currant
Kibes
Huckleberry
Vacciniiim parvifolium
Lowbush Cranberry (Lingenberry)
Vaccfnium
DffiQ-fr/rtffi
V *•>!*? IMvlCM
Nagoonberry
Rubus arcticus
Red Raspberry
Rubus idaeus
Rose hips (with seeds removed)
Hose acicu/aris
Salmonberry (better for jelly— you would need
to remove the seeds)
Rubus spectabilis
Strawberry
Fragaria
Uncooked Method
The uncooked jam is the easiest of all to make. Commercial powdered pectin is used in all of these jams.
Lemon juice is sometimes added to supply extra acids
and usually a higher percentage of sugar is needed to
form a jell. Uncooked jam must be stored in the
refrigerator or freezer. If not frozen, use within 3 months.
Uncooked Berry Jam
2C
crushed berries
1 pkg powdered pectin (1M oz)
1C
water
4C
sugar
480 ml
49 g
240 ml
960 ml
Mix berries and sugar. Let stand 20 minutes, stirring
occasionally. Combine pectin with the water, bring to
a boil and boil 1 minute, stirring constantly. Add pectin mixture to the berries and sugar and stir about 2
minutes more. Pour into clean sterilized jars and cover
with a lid or aluminum foil. Let stand at room
temperature for 24 hours until it congeals. Then
refrigerate until it is set. Store in refrigerator or freezer
until used.
Yield: ll/2 pints
Tested with blueberries.
480 ml
970 ml
30 ml
84 g
Mix fruit, sugar, lemon juice and liquid pectin together
in bowl for 3 minutes. Pour into freezer containers and
cover. Allow to sit at room temperature for 24 hours.
Store in freezer. Use within 1 month if refrigerated.
"» **
JAMS
crushed raspberries
sugar
lemon juice
liquid pectin
r
»JL
1
*
*
J
1*
»J
J*
.A
_J.t
« *» « 1 *
Yield:
* Yield for this recipe is not available. Please write in
your yield.
Short-Cook Method
The short-cook method for jams uses pectin, either
liquid or powdered. If powdered pectin is used, mix it
with the unheated crushed fruit before cooking. If
liquid pectin is used, add it to the cooked fruit and the
sugar mixture immediately after it has been removed
from the heat. The cooking time is 1 minute at a rolling boil for either liquid or powdered pectin. A rolling
boil is reached when bubbles form over the entire surface and cannot be stirred down easily.
Other pectin-type products are on the market which
require less sugar or other sweeteners. Follow the
method suggested in their instructions.
Berry Jam, Short Cook Method
(Powdered Pectin)
6C
1 pkg
BVz C
crushed raspberries *
powdered pectin (194 oz)
sugar
1440 ml
49 g
2040 ml
Measure crushed berries into a large kettle. Add pectin and stir well. Place on high heat. Bring to a full,
rolling boil, stirring constantly. Add sugar and bring
again to full boil, stirring constantly. Boil hard 1
minute. Remove from heat and skim. Pour into hot
sterilized jars. Add lids. Process for 15 minutes in boiling water bath.
Yield: 6 pints
* Probably would work with other similar berries,
i.e., strawberries.
t = teaspoon
T =: tablespoon
C a cup
mg = milligram
g = gram
kg = kilogram
pt = pint
qt s quart
gal = gallon
ml = mlllillter
L = liter
C = Celsius
oz = ounce
Ib = pound
F = Fahrenheit
mm =: millimeter
cm = centimeter
m = meter
Berry Jam
Short-Cook Method
6C
8J/2 C
3 oz
crushed berries
sugar
liquid pectin
1440 ml
2040 ml
84 g
Measure crushed berries into a large kettle. Add sugar
and stir until dissolved. Place on high heat, stirring
constantly until it comes to a full boil. Boil hard 1
minute, stirring constantly. Remove from heat; at
once stir in liquid pectin. Skim off foam with metal
spoon. Then stir and skim for 5 minutes to cool slightly. Pour into hot sterilized jars. Add lids. Process for
15 minutes in boiling water bath.
Yield: 3 to 4 pints
Spiced Blueberry Jam
Short-Cook Method
l/z
t
¥2 1
7 C
1
6 oz
blueberries
1080 ml
cinnamon
2,5 mL
cloves
2.5 ml
sugar
1640 ml
lemon rind grated and juiced
1
liquid pectin
168 g
Simmer berries, cinnamon, cloves, sugar and lemon
for 5 minutes. Remove from heat; add pectin. Stir and
skim. Spoon into hot sterilized jars. Add lids. Process
for 15 minutes in boiling water bath.
Yield: 1 to 2 pints
Lowbush Cranberry* and Banana Jam
Short-Cook Method
3C
IVz C
2C
3C
3 oz
lowbush cranberries
water
mashed bananas
sugar
liquid pectin
720ml
360 ml
480 mL
720 ml
843
Simmer the cranberries and water for 10 minutes.
Add the mashed bananas and sugar. Bring to a boil
and boil hard for one minute. Remove from the heat.
Add 3 oz (84 g) liquid pectin. Stir and skim. Spoon into hot sterilized jars. Add lids. Process for 15 minutes
in boiling water bath.
Yield: 7 cups
*Not suitable for highbush cranberries,
Raspberry and Red Currant Jam
Short-Cook Method
3C
%C
4C
7C
3 oz
crushed red currants
water
raspberries
sugar
liquid pectin
720ml
180mL
950 mL
1640 mL
84 g
Cook crushed red currants and water together for 10
minutes. Strain through a sieve or jelly bag. Return to
kettle and add raspberries and sugar. Boil hard 1
minute and remove from heat. Add 3 ounces liquid
pectin. Stir and skim. Pour into hot sterilized jars.
Add lids. Process for 15 minutes in boiling water bath.
Yield: 3 to 4 pints
Rose Hip and Highbush Cranberry Jam
Choose slightly underripe rose hips and highbush
cranberries, The proportion of 1 cup (240 ml) rose
hips to 2 cups (480 mL) berries is good. Mash or put
through a food grinder. Add boiling water to almost
cover and cook 10 minutes. Put through a food mill or
sieve to remove seeds and skin to make puree.
8C
6C
8T
6 oz
rose hip and cranberry puree 1920 ml
(See p. 4)
sugar
1440 ml
lemon juice
120 mi
liquid pectin
168 g
Combine the puree and sugar. Stir and boil for 30
minutes. Add the lemon juice and liquid pectin. Pour
into sterilized jars and process for 10 minutes in a boiling water bath.
Yield: 4*/z pints
ABBREVIATIONS'
t = teaspoon
T = tablespoon
C = cup
mg = milligram
g s gram
kg = kilogram
pt = plnt
qt = quart
gal = gallon
ml = milllllter
L = liter
C = Celsius
>»•»•*»•••
oz = ounce
lb = pound
F = Fahrenheit
mm s millimeter
cm = centimeter
m = meter
Long-Cook Method
Jam is made from crushed, blended or chopped fruits
or berries and is cooked with sugar until the mixture
will round up in a spoon. The long-cook method relies
on natural pectin in the fruit to form a jam.
Use firm, ripe berries. If using fully ripe berries, use %
fully ripe and V4 underripe when preparing jams, in
order to have enough pectin for the product to gel.
Jams should be made in small batches (do not double
recipes) and cooked rapidly after the sugar or other
sweeteners have dissolved.
Berry Jam
Long-Cook Method
8 C
6C
crushed berries *
sugar
1920 ml
1440 ml
If berries seem exceedingly seedy, part of the pulp
may be put through a sieve. Heat berries thoroughly
in a large kettle. Add sugar to the heated berries.
Cook, stirring constantly until mixture has a thick,
jelly-like consistency. (Some cooks do this in the oven
at 300°F (150°C), Pour into hot sterilized jars. Add
lids. Process for 15 minutes in boiling water bath.
Yield: 3 to 4 pints
'Tested with blueberries.
1-2-3 Combination Jam
Long-Cook Method
Rhubarb, which grows readily in Alaska, can extend
the flavor of a small amount of berries and also take
the place of commercial pectin. This recipe is good
with any kind of berry, but it is especially good with
salmonberries and raspberries.
If using salmonberies, you may want to remove some
of the seeds.
1C
2C
3C
crushed berries*
diced rhubarb
sugar
240 ml
480 ml
720 ml
Combine ingredients in large saucepan. Stir and boil
rapidly until mixture reaches the thickness you desire.
Pour into hot sterilized jars. Add lids. Process for 15
minutes in boiling water bath.
Yield: IVz pints
* Tested with strawberries.
Lowbush Cranberry *-Pineapple Jam
Long-Cook Method
3C
1C
cranberry pulp (See p. 2)
crushed unsweetened
pineapple, drained
720 ml
240 ml
3C
sugar
720 ml
Boil mixture together until it thickens, stirring constantly. Spoon into hot sterilized jars. Add lids. Process 15 minutes in a boiling water bath.
Yield: 2 pints
*Not suitable for highbush cranberries.
Lowbush Cranberry * -Carrot Jam
Long-Cook Method
4C
lowbush cranberry pulp
960 ml
(See p. 2)
3C
grated carrots
720 ml
3C
sugar
720 ml
Place in large kettle. Simmer until thick, stirring constantly, pour into hot sterilized jars. Add lids. Process
Yield: 4 cups
"Not suitable for highbush cranberries.
Rose Hip Jam
8C
6C
2
rose hip puree
sugar
lemons
1920 ml
1440 ml
2
Squeeze lemons, retaining the juice and rinds. Slice
the lemon rind very thin and cook in a small amount
of water for 1 minute. Combine the puree, lemon juice
and rinds, and sugar. Cook until the mixture is thick,
about one hour. Spoon this into sterilized jars and
process in the boiling water bath for 10 minutes.
Yield: 3H cups
Rose Hip and Highbush Cranberry Jam
Long-cook Method
Choose slightly underripe rose hips and highbush
cranberries. (This will give you more pectin.) The proportion of 1 cup (240 ml) rose hips to 2 cups (480 ml)
berries is good. Mash or put through a food grinder.
Add boiling water to almost cover and cook 10
minutes. Put through a food mill or sieve to remove
seeds and skin to make puree.
8C
6C
8T
rose hip and cranberry puree 1920 ml
(See p. 4)
sugar
1440 ml
lemon juice
120 ml
Combine the puree and sugar. Stir and boil for 5
minutes. Add the lemon juice. Pour into hot sterilized
jars. Process for 15 minutes in a boiling water bath.
Yield: 3 to 4 pints
Serviceberry Jam (Also called Juneberry)
Long-Cook Method
Rose Hip and Rhubarb Jam
Long-Cook Method
Use slightly underripe rose hips. Cut in half and
remove the seeds with the point of a knife.
1C
rose hips
1C
4C
V* t
2C
1T
water
diced rhubarb
salt
sugar
grated lemon rind
240 ml
240 ml
960 ml
2.5 ml
480 ml
15 ml
Boil rapidly for 1 minute the rose hips, water, rhubarb
and salt. Add the sugar and grated lemon rind. Boil
rapidly for 1 minute. Pour into hot sterilized jars. Add
lids. Process for 15 minutes in boiling water bath.
Yield: Scant 2 pints
4C
IVz C
Vz C
2
3C
serviceberries (Juneberries)
water
lemon juice
oranges
sugar
960 ml
360 ml
120 mi
2
720 ml
Wash serviceberries and put them through the
medium-fine blade of chopper. Juice the two oranges
and put the rind through food chopper. Combine berries, rind and water in saucepan, and boil gently until
fruit is tender. Add juice of lemon and oranges and 3
cups (720 ml) sugar. Boil for 20 minutes or until the
consistency desired is reached. Spoon into hot sterilized jars. Add lids. Process for 15 minutes in boiling
water bath.
Yield: 2 pints
JELLIES
Jellies, like jams, can be made by the same
methods-UNCOOKED, SHORT-COOKED and
LONG-COOKED.
Since jelly is made from only the juice of the berries, it
is especially good to utilize berries which have large
seeds. However, berries without seeds also make
good jelly.
The berries that work well in jelly are as follows:
Blueberry (Alaska, Bog, Early)
Vaccinium
Chokecherry (without seeds)*
Prunus uirginiana
Cloudberry
Rubus chanaemorus
Crowberry (mossberry, blackberry) Empetrum nigrum
Kibes
Currant
Sambuscus racemosa
Elderberry (remove seeds) *
Viburnum edule
Highbush cranberry
Vaccinium parvifolium
Huckleberry
Arctostaphylos uva-ursi
Kinnikinnik
Lowbush cranberry
Vaccinium uifis-idaea
(lingenberry)
Kubus arcficus
Nagoonberry
Rubus idaeus
Red Raspberry
Rose acicularis
Rose hips
Salmonberry
Rubus spectabilis
Strawberry
Fragaria
Serviceberry
Amelanchier
Watermelon berry
Sireptopus amplexifolius
"Seeds are poisonous, only the fleshy part of the
berries should be used.
Sealing Jelly with Paraffin
To melt paraffin: Use an old tea kettle that is
reserved just for melted paraffin or use a clean coffee
can which has been pinched on one side at the top to
form a pouring spout,
ALWAYS place the container over simmering water
to melt the paraffin.
Use caution to keep paraffin off a heating unit or
burner, as it will ignite quickly. Do not melt paraffin over direct heat!
Sealing jelly with paraffin: Jellies may be covered
with paraffin. Here's how,
• Pour boiling hot jelly mixture into hot sterilized
glasses, leaving Vz inch f 1 cm) head space.
•
Cover with hot paraffin. Use only enough
paraffin to make a layer 1/8 inch (3 mm) thick.
A single thin layer—which can expand or
contract readily—gives a better seal than one
thick layer or two thin layers.
•
To insure a good seal, paraffin must touch all
sides of the glass.
•
Prick air bubbles in paraffin. Bubbles cause
holes as paraffin hardens; they may prevent a
good seal.
•
Allow glasses to stand until paraffin hardens.
•
Cover glasses with metal lids. (This will keep
the top clean and free from dust and dirt during
storage.)
Uncooked Currant Jelly
Sealing without Paraffin
4C
To seal without paraffin: Use jars with two-piece
lids. Pour immediately into hot sterilized jars, leaving
1/8 inch (3 mm) at top. Place lid on jar, screw band
on tightly; invert. Repeat with all jars. When all are
sealed, stand upright; cool. Store in cool place.
Uncooked Method
Uncooked Berry Jelly
3C
berry juice (See p. 1-3)
720 ml
4*/2 C sugar
1080 ml
1 box powdered pectin (1% oz)
49 9
V2 C
water
120 ml
Add the sugar to IVz cups (360 ml) of berry juice and
stir thoroughly. Add powdered pectin slowly to the Vz
cup (120 ml) of water and heat almost to boiling, stirring constantly. Pour the pectin mixture into remaining 1J/2 cups (360 mL) of berry juice and stir until pectin is completely dissolved. Let pectin mixture stand
15 minutes and stir it occasionally. Combine the juice
and pectin mixtures and stir until all the sugar is
dissolved. Pour into containers and let stand at room
temperature until set, which may be from 6 hours to
overnight. Store in a refrigerator or freezer. If not
frozen, use within 2 months.
Yield:
Crowberry (Mossberry, Blackberry) Jelly
Uncooked
Extract the juice by heating 1 quart (1 L) berries with 1
quart (1 L) water for 8 to 10 minutes and then boiling
rapidly for 3 minutes or until soft. Drain through a jelly bag.
3C
crowberry juice
720 mL
4J/2 C sugar
1080 ml
4T
lemon juice
60 ml
1 box powdered pectin (1M oz)
49 g
Vz C
water
120 mL
Add the sugar to 11A cups (300 ml^berry juice and stir
thoroughly. Add the powdered pectin slowly to the
water. Heat almost to boiling, stirring constantly.
Pour the pectin mixture into the remaining 1% cups
(420 mL) berry juice; add the lemon juice. Stir until
the pectin is completely dissolved. Let pectin mixture
stand 15 minutes. Stir occasionally. Add juice and
sugar mixture. Stir until all the sugar mixture is
dissolved. Pour into sterilized containers. Cover with
tight lids. Let stand at room temperature until set,
which will be from 6 hours to overnight. Store in
refrigerator or freezer. If not frozen, use within 6
weeks.
Yield:
currant juice (See p. 4)
sugar
1L
1320 mL
Bring juice to a boil. Add sugar to the boiling juice.
Heat again. Make sure sugar is dissolved. Place in hot
sterilized containers. Cover with tight lids. Let stand
at room temperature until set, which will be from 6
hours to overnight. Store in refrigerator or freezer. If
not frozen, use within 6 weeks.
Yield: 3J/2 pints
Short-Cook Method
The short-cook method with added pectin requires accurate timing. Follow the directions with the pectin
product for best results. Here are some interesting
combinations when your refrigerator holds odds and
ends of leftover juices.
Jelly Combination No. 1
Short-Cook Method
2 C
IMC
IMC
1 pkg
6C
apple juice
raspberry juice
red currant juice
sugar
480 mL
420 mL
420 mL
49 g
1440mL
"Mix powdered pectin with juice in a 6 or 8 quart
saucepan. Bring quickly to a hard boil, stirring occasionally. Add sugar at once. Cook and stir. When mixture returns to full rolling boil (cannot be stirred
down), cook and stir 1 minute. Remove from heat;
skim off foam with metal spoon. Seal with paraffin or
two-piece lids.
Yield: 9 cups
Jelly Combination No. 2
Short-Cook Method
2C
2 C
IVz C
3 oz
7 C
raspberry juice (See p, 3)
blueberry juice (See p, 1)
liquid pectin
sugar
480 mL
480 mL
360 ml
84 3
1680 mL
Add raspberry juice, blueberry juice and currant juice
in saucepan. Place over high heat and bring to a boil,
stirring constantly. At once stir in liquid pectin. Then
bring to a full rolling boil and boil hard 1 minute, stirring constantly. Remove from heat, skim off foam
with metal spoon and pour quickly into hot sterilized
jars. Cover at once with 1/8 inch (3 mm) hot paraffin.
Yield: 4*/2 pints
Cooked Blueberry Jelly
Short-Cook Method
5*4 C
7C
3 oz
berry juice (See p. 1-3)
sugar
liquid pectin
1320 ml
1680 ml
84 g
To the measured juice in a large saucepan, add the exact amount of sugar. Mix well. Place over high heat
and bring to a boil, stirring constantly. At once stir in
liquid pectin. Then bring to a full rolling boil and boil
hard 1 minute, stirring constantly. Remove from heat,
skim off foam with metal spoon. Pour quickly into hot
sterilized containers. Cover with 1/8 inch (3 mm)
paraffin.
Yield:
Chokecherry" Jelly
Short-Cook Method
2C
chokecherry juice (See p. 1)
480 ml
I C
apple juice
240 ml
V\
lemon juice
60 ml
6J/2 C sugar
1560 ml
6 oz
liquid pectin
168 g
Add chokecherry juice, apple juice, lemon juice and
sugar in saucepan. Place over high heat and bring to a
boil, stirring constantly. At once stir in liquid pectin.
Then bring to a full rolling boil and boil hard 1 minute,
stirring constantly. Remove from heat, skim off foam
with metal spoon, and pour quickly into hot sterilized'
jars. Cover at once with 1/8 inch (3 mm) hot paraffin,
Yield:
"Caution; Chokecherry seeds, leaves, and stems are
poisonous.
Spiced Highbush Cranberry Jelly
Combine;
2C
highbush cranberry pulp
(See p, 2)
apple juice
2C
6 oz
frozen concentrated orange
juice
1/2 t
cloves
1 t
nutmeg
It
cinnamon
sugar
7C
Add later:
6 oz
liquid pectin
480 ml
480ml
168 g
2,5ml
5 ml
5 ml
1680ml
168 g
Place on stove, stirring constantly until sugar is
dissolved—no warmer than 110°F (44°C),
Remove from heat. Add 6 oz (168 g) liquid pectin. Stir
well. Put in jar. Seal with paraffin, or store in freezer.
Yield: 5 pints
Highbush Cranberry Jelly
Short-Cook Method
Elderberry* Jelly
3C
V4 C
1 box
4Vz C
5
2
7
3
elderberry juice (See p. 1,
720 ml
same as for chokecherries)
lemon juice
60 ml
49 g
sugar
1050 ml
C
C
C
oz
berry juice * (See p, 2)
water
sugar
liquid pectin
1200 mi
480ml
1680ml
84 g
Thoroughly crush berries. Add water; bring to boil and
simmer for 10 minutes. Place in jelly bag and squeeze
out juice.
Mix sugar and 5 cups (1200 ml) of juice in saucepan.
Place over heat and bring to a boil, stirring constantly.
At once stir in liquid pectin. Then bring to a full rolling
boil and boil hard 1 minute, stirring constantly. Remove
from heat, skim off foam and pour into hot glasses.
Seal with a thin layer of paraffin.
Yield: 3Vfc pints
"5J/2 Ibs (2,5 kg) of berries should yield this amount of
juice, 22/3 C (640 ml) of berries equal about 1 Ib (450 g).
Mix powdered pectin with elderberry juice and lemon
juice. Bring quickly to a hard boil, stir occasionally.
At once add sugar. Bring to a full rolling boil (a boil
that cannot be stirred down); boil one minute, stirring
constantly. Remove from heat, skim off foam with
metal spoon. Pour into hot sterilized jars; leave Va
inch (1 cm) head space. Cover with 1/8 inch (3 mm)
paraffin.
Yield:
'Caution; The seeds, stems and leaves of the
elderberry plants are poisonous.
10
Rose Petal Jelly
Short-Cook Method
Lowbush Cranberry Jelly
Short-Cook Method
3C
3C
3 oz
cranberry juice* (See p. 2)
sugar
liquid pectin
720 ml
720 ml
84 g
IMC
2T
3l/2 C
3 oz
Measure juice. Place measured juice and sugar in
large saucepan. Place over high heat and bring to a
boil, stirring constantly. At once stir in liquid pectin.
Then bring to a full rolling boil and boil hard for 1
minute, stirring constantly. Remove from heat, skim
off foam with metal spoon and pour quickly into hot
sterilized containers. Cover with 1/8 inch (3 mm)
paraffin.
Yield: 3 cups
*1 qt (960 ml) of berries and 2J/z C (600 ml) water
should yield about 3 C (720 ml) of juice.
Vi C
1 box
84 g
Place juice, with lemon juice, in a large saucepan.
Add sugar. Mix well. Place over high heat and bring to
a boil, stirring constantly. Pour in liquid pectin. Bring
to a full rolling boil and boil hard 1 minute, stirring
constantly. Remove from heat, skim off the foam with
metal spoon and quickly pour into hot sterilized containers. Cover with 1/8 inch (3 mm) paraffin, use
within 6 months, or color will fade.
Yield:
960 ml
360 ml
120 ml
1080 ml
49 g
Iqt
420 ml
30 ml
840 ml
To extract juice: Pack rose petals tightly into
measuring cup to measure IVa C (360 ml). Place in a
large saucepan and crush with a masher or glass. Add
21A C (540 ml) water and bring quickly to a boil. Simmer the petals until they have a washed-out color.
Strain the liquid. Measure 1% C (420 ml) of the rose
petal juice. Add lemon juice and see it turn a beautiful
pink.
Mossberry-Orange Jelly
(Crowberries, Mossberries, Blackberries)
V/2 C
rose petal juice
lemon juice
sugar
liquid pectin
Place berries and water in covered pan; cook until berries can be easily mashed to release juice. Strain
through a jelly bag or several thicknesses of
cheesecloth. You will have about 2 cups (480 ml)
juice. Pour this juice and enough orange juice to make
SVa cups (840 ml) into a large kettle. Add the pectin
and stir until dissolved. Bring to a rolling boil which
cannot be stirred down. Dump in the pre-measured
sugar all at once. Stir constantly as it again comes to
a rolling boil and boil hard for 1 minute. Remove from
heat and skim off foam. Pour into hot sterilized
glasses. Seal with 2-piece lids or paraffin.
Yield: 2Yz pints
Rose Hip Jelly with Dry Pectin
4C
6C
1 box
rose hip juice
sugar
powdered pectin (1M oz)
960 ml
1440 ml
49 g
Measure juice in kettle. Add dry pectin and stir well.
Place over high heat, bring to a boil, stirring constantly to avoid scorching.
Add measured sugar; mix well. Continue stirring and
bring to full rolling boil. Boil hard exactly 2 minutes.
Remove from heat. Skim foam. Pour into sterilized
glasses. Cover with 1/8 inch (3 mm) paraffin.
Yield:
N a go on berry Jelly
Short-Cook Method
534 C berry juice (See p, 3)
V\
lemon juice
6C
sugar
3 oz
liquid pectin*
1380 ml
60 ml
1420 ml
84 g
Bring to a boil the mixture of juice, lemon juice and
sugar. Add pectin. Bring to a full rolling boil and boil 1
minute. If some green berries are used, increase the
sugar by 1 cup (240 ml). Remove from heat. Skim off
the foam quickly. Pour jelly immediately into hot
sterilized containers. Cover with 1/8 inch (3 mm) of
paraffin and store in a cool place.
Yield:
"If berries are very ripe, increase pectin to a scant 6 oz.
11
t = teaspoon
T = tablespoon
C = cup
mg B milligram
g = gram
kg = kilogram
oz = ounce
Ib = pound
F B Fahrenheit
mm = millimeter
cm = centimeter
m 3 meter
Long-Cook Method
For longer-cooked jellies, use a large flat-bottomed
pan. Work with a small amount of juice—only 6 to 8
cups (1J/2 L to 2 L) at a time,
As a rule, % to 1 cup (180 to 240 ml) of sugar is added to each cup (240 ml) of rich pectin juice. Add the
sugar to the cold juice. Stir until sugar is dissolved.
Boil rapidly until the jelly stage is reached.
Use a candy or deep-fat thermometer. Cook the jelly
mixture to a temperature of 220pF(rJf05°Cj*. At that
point the concentration of sugar will be such that the
mixture should form a satisfactory gel.
Rose Hip-Grape Jelly
Short-Cook Method
2C
2C
7*/2 C
6 oz
rose hip juice (See p. 3)
grape juice
sugar
liquid pectin
480 ml
480 ml
1800 ml
168 g
Measure juices into large kettle. Stir in the sugar.
Place on high heat stirring constantly and bring quickly to a full rolling boil. Add the pectin and bring again
to a full rolling boil. Boil hard for 1 minute. Remove
from heat. Skim off the foam quickly. Pour jelly immediately into hot sterilized containers. Cover with
1/8 inch (3 mm) of paraffin.
Yield:
Spruce Tip Jelly
Short-Cook Method
3C
4C
1 box
spruce juice
sugar
powdered pectin (1?4 oz)
Or, if you have no thermometer, dip a cool metal
spoon into the boiling jelly mixture. When two drops
form together and sheet off the spoon, the jelly should
be done and ready to put in the hot sterilized jars.
*lf you live in a high altitude, check with your local
Extension Service for a recipe adjustment.
720 ml
960 ml
49 g
Cooked Blueberry Jelly
Long-Cook Method
To obtain juice: Use the green growth on the tip of
the spruce tree (pinch needle to test for juiciness).
New growth will be brighter green in color on the tree.
Wash spruce tips and put in saucepan approximately
8 qt (7680 ml) in size. Fill pan with water to within 2
inches (5 cm) below spruce tips, so you can see the
water but it doesn't cover the tips.
C
C
berry juice (See p. 1)
sugar
1320 ml
1320 ml
Follow directions for extracting juice. Make certain
that at least 1 cup (240 ml) of berries are underripe to
insure enough natural pectin. Measure juice and place
in large saucepan. Add sugar. Stir until sugar is
dissolved. Boil rapidly until temperature reaches
220°F (105°C). Spoon into hot sterilized jars. Cover
with 1/8 inch (3 mm) paraffin. Store in a cool place.
Yield:
Boil for 1 hour; simmer for 3 hours. Drain juice
through cheesecloth, and it is ready to use for making
Spruce Tip Jeliy.
Making the jelly: Measure 3 cups (720 ml) of spruce
juice. Mix powdered pectin with spruce juice in a 6 or
8 quart (5,7 to 7,6 L) saucepan. Bring quickly to a
hard boil, stirring constantly.
Add 4 cups (960 ml) of sugar at once. Cook and stir.
When mixture returns to a full rolling boil (cannot be
stirred down), cook and stir 1 minute. Remove from
heat; skim off foam with metal spoon. Pour jelly immediately into hot sterilized containers. Cover with
1/8 inch (3 mm) of paraffin.
Yield: 4V& cups
• » • ABBREVIATIONS » •
t = teaspoon
T =: tablespoon
C = cup
mg = milligram
g = gram
kg = kilogram
12
pt = pint
qt - quart
gal = gallon
mL = milliUter
L = liter
C = Celsius
oz = ounce
Ib = pound
F = Fahrenheit
mm = millimeter
cm = centimeter
m = meter
PRESERVES, BUTTERS, CATSUP, ETC.
Wild Strawberry Preserves Deluxe
berries
sugar
lemon juice
4C
5C
4T
Mix berries with sugar. Let stand for 3 to 4 hours, or
even overnight. Place over very low heat until simmering point is reached. Add lemon juice. Boil rapidly
from 10 to 12 minutes or until berries are clear and the
syrup is thick. Cover and let stand overnight. Pack
cold into hot sterilized jars. Add lids. Process 15
Yield:
Salmonberry Preserves
Cook slowly for 15 minutes equal amounts of
salmonberries and sugar. Remove from the fire and
with a slotted spoon remove berries to a separate
dish. Boil remaining juice very hard for 15 minutes
more. Return the berries, stir, and spoon the
preserves into hot sterilized jars. Add lids. Process for
15 minutes in a boiling water bath.
Wild Strawberry-Pineapple Conserve
C
C
C
C
stemmed currants
sugar
sugar
Mix and let stand 3 to 4 hours or overnight. Simmer
slowly to develop the juice. BoH rapidly for 10 minutes
stirring constantly. Remove from heat. Add 1 cup
(240 ml) nuts. Spoon into hot sterilized jars. Add lids.
Process for 15 minutes in boiling water bath.
Yield:
240 ml
1920 ml
960 ml
720 ml
Combine currant juice and fruit in a large saucepan,
add 4 cups (960 ml) sugar and cook 5 minutes. Let
stand 12 hours or overnight in a cool place. Add remaining sugar, bring slowly to boiling, stirring until
sugar dissolves. Cook rapidly to, or almost to, gelling
point, about 30 minutes. Stir occasionally to prevent
sticking. Pour, boiling hot, into jars. Process in boiling
water bath for 15 minutes.
Yield: 4J/2 pints
Alaska Apple Butter
fusing dried apples)
1 Ib
2 qts
2 qts
6C
1t
V* t
Wt
1
Strawberry Rhubarb Preserves
4C
4C
2C
2C
480 ml
480 ml
480 ml
240 ml
2C
2C
2C
I C
Currant Preserves
Good, but has lots oj seeds.
I
8
4
3
960 ml
1200 ml
60 ml
960ml
960ml
480 ml
480 ml
dried apples
450 g
water
1920 ml
highbush cranberries
1920 ml
sugar
1440 ml
cinnamon
5 ml
cloves
2.5 ml
salt
1.25 ml
lemon, grated rind and juice
1
Soak 1 pound (450 g) dried apples in 2 quarts (1920
ml) of water for 1 hour. Add the 2 quarts (1920 ml)
highbush cranberries and cook until soft. Put the pulp
through a sieve or food mill. Reheat and add the
sugar, salt and spices. Cook until thick. Remove from
the heat and add the lemon juice and grated rind.
Spoon into hot sterilized jars. Add lids. Process for 15
Yield: 4 pints
Place the strawberries and rhubarb in alternate layers
in large bowl. Add 2 cups (480 ml) of sugar and 2
cups (480 ml) of corn syrup. Let stand overnight. Boil
rapidly, stirring every few minutes until thick and
clear. Fill hot sterilized jars with hot preserves. Add
lids. Process 15 minutes in boiling water bath.
Yield: 2Yz pints
13
Blueberry Marmalade
1
1
H C
1/8 t
2 C
5C
3 oz
2 qts
6C
1t
Vfc t
VI t
1
Then make the marmalade. Thoroughly mix sugar into fruit in saucepan. Place over high heat, bring to a
full rolling boil and boil hard 1 minute, stirring constantly. Remove from heat and at once stir in pectin.
Skim off foam with metal spoon. Then stir and skim
for 5 minutes to cool slightly and prevent floating fruit.
Ladle quickly into glasses. Leave 1A inch (6 mm) head
space. Process 15 minutes in boiling water bath.
Yield: BVz pints
applesauce *
960 mi
water (just enough to keep
240 ml
berries from burning)
1920 mi
sugar
1440 ml
cinnamon
5 ml
cloves
2.5 ml
salt
1.25 ml
lemon, grated rind and juice
1
Boil berries and water together until berries pop and
are soft. Put through a sieve or food mill. Reheat and
add the sugar, salt, spices and applesauce. Cook until
thick. Remove from heat and add the lemon juice and
grated rind. Spoon into hot sterilized jars. Add lids.
Yield: 8 C (1920 ml)
*Two No, 2 cans will yield 4 C (960 ml) applesauce. If
the canned sauce is thin, drain.
Rose Hip and Apple Butter
2C
2C
2C
6 oz
Yz C
applesauce
rose hip puree (See p. 4)
sugar
liquid pectin
lemon juice
1
1
180 ml
.5 ml
480 mi
1200 mi
84 g
First prepare the fruit. Remove skins in quarters from
1 orange and 1 lemon. Lay quarters flat, shave off and
discard about half of white part if thick. With a sharp
knife or scissors, slice remaining rind very fine, or
chop or grind. Add water and soda; bring to a boil and
simmer, covered, 10 minutes, stirring occasionally.
Section or chop peeled fruit, discard seeds. Add pulp
and juice to undrained cooked rind and simmer,
covered, 15 minutes longer. Crush thoroughly about 1
pint (480 mL) blueberries. Combine fruits and
measure 3 cups (720 mL) into a large saucepan.
Alaska Apple Butter
fusing applesauce)
4 C
1C
medium orange
medium lemon
water
baking soda
fully ripe blueberries
sugar (2Vz Ibs)
liquid pectin
480 mi
480 ml
480 ml
168 g
120 mi
Combine applesauce, rose hip puree, and sugar. Boil
this mixture about 30 minutes until thickened. Add a
bottle of liquid pectin and lemon juice. Stir this and
skim the foam off the top. Place in jars and process for
10 minutes in boiling water bath.
Yield: S1/^ cups
14
SYRUPS AND SWEET SAUCES
2C
4C
Blueberry Sauce
Good on cake or ice cream
berries
sugar
Blueberry Syrup
480 ml
960 ml
Combine and stir in a crock or pottery bowl. Let stand
5 days. Stir 4 to 6 times each day. On the 6th day,
spoon into hot sterilized jars. Add lids. Process for 15
minutes in a boiling water bath.
Yield:
Birch Sap Syrup
Information from Mrs. Elizabeth Breimer of Hope,
Alaska and Carrol Phillips from Fairbanks,
Flavor and keeping quality: The raw sap is clear
and tastes like fresh rain water. Woodsmen
sometimes use it to quench thirst. It boils down to a
thin syrup which is sometimes quite light and
sometimes dark and tastes more like sorghum than
maple syrup. It has a delicate flavor, not maple but
different from others. It is usually a golden brown
color and is very rich.
A small jar of the syrup left in a cabirj for 13 months
was still good, no mold, not soured nor sugared, indicating that it keeps well.
Extracting the sap: Lone trees produce more sap
than those growing close together; large trees more
than small ones. More sap flows from the South side
of the tree than from the North side.
In the spring when the sap runs, bore a hole slanting
upward into the tree, insert an aluminum spigot,
through which the sap will run. Set a bucket or attach
a special sap collecting bag to catch the drippings,
(These bags make the collecting of sap more
sanitary.) The amount of sap varies—one tree may
produce a whole water bucket full overnight, but
others much less. If buckets are used, it is best to use
tin, aluminum or enamel. Another method of collecting sap is to use plastic tubing, which leads downhill
to a collecting receptacle.
2 qts
Iqt
34 C
berries
sugar
cold water
1920 ml
960 ml
180ml
Pick over and mash fruit, sprinkle with sugar, cover
and let stand overnight. Add water, bringing slowly to
boiling point, and cook 20 minutes. Force through a
double thickness of cheesecloth. Again bring to boiling point. Fill hot sterilized pint jars. Add lids. Process
Chokecherry* Syrup
2 C
1C
1A C
6l/2 C
3 oz
chokecherry juice (See p. 1)
apple juice
lemon juice
sugar
liquid pectin
480 ml
240 ml
60 ml
1560 ml
84 g
Combine chokecherry juice, apple juice, lemon juice
and sugar in a saucepan. Place over high heat and
bring to a boil, stirring constantly. At once stir in liquid pectin. Then bring to a full rolling boil and boil
hard 1 minute, stirring constantly. Remove from heat.
Pour quickly into hot sterilized jars. Add lids. Process
Yield:
'Chokecherry seeds, stems and leaves contain toxic
compounds.
Highbush Cranberry Syrup
2
3
4
1
Use a flat bottom pan to cook the sap in; stir continuously so scalding does not occur.
qt
C
C
T
water
sugar
liquid pectin
1920 ml
720 ml
960 ml
15 ml
Put highbush cranberries and water in a large
saucepan and boil until the skins pop. Strain this
through a jelly bag or several layers of cheesecloth.
Squeeze the jelly bag until all the juice is removed.
Mix the juice and sugar together and boil 10 minutes.
Add 1 T (15 ml) pectin. Skim, pour into hot jars. Add
lids. Process in water bath for 15 minutes.
Yield: 3*/fc pints
Cooking the sap: Bring the temperature of the sap
up fast (quick boiling of the syrup will yield a lighter
colored and milder tasting product).
Boil the sap until a temperature of 221 °F (105°C) is
reached,* (If this temperature is not reached, the
syrup will be thin; but if the temperature gets up to
223°F (106°C), the syrup will be dark and strong
flavored.)
Be careful that the syrup does not scorch.
*Jf you live in a high altitude area, check with your
local Home Extension Agent regarding temperatures.
15
Homesteader Honey
IOC
2*/2 C
1t
30
18
18
sugar
boiling water
alum
white clover blossoms
red clover blossoms
fireweed blossoms
2400 mi
600 ml
5 ml
30
IS
18
Boil together sugar, water and alum for 10 minutes.
Maintain steady boil on low heat. Remove from heat.
Add blossoms and let steep for 15 minutes. Use
cheesecloth or dishtowel to strain mixture through.
Pour into hot sterilized jars. Put on lids. It is not
necessary to process as this honey will not mold.
If the honey should crystallize after being opened,
remove lid from the jar and put it in the microwave
oven for a minute. Another method is to put the jar in
a pan of water and heat on the stove until dissolved.
Yield:
Rose Hip Syrup
4C
2C
2C
rose hip fruit
water
sugar
960ml
480 ml
480 ml
Boil rose hips and water for 20 minutes in a covered
saucepan. Strain through several thicknesses of
cheesecloth or a jelly bag. Return the clear juice to
the kettle. Add sugar to the juice and boil the mixture
for 5 minutes. Store in a refrigerator jar until you use
it. For long storage, put in hot sterilized jars. Add lids.
Yield: 2 pints
Blueberry Topping
This topping is good on ice cream or an excel/en*
dessert accompaniment for a one-layer cake,
1 qt
1C
1C
\/2,1
1C
Wild Berry Syrup
2C
1C
1t
sugar
fruit juice
lemon juice (if fruit is bland)
blueberries
sugar
water
cornstarch
whipped cream
or whipped evaporated milk
960 mi
240 ml
240 ml
22 mi
240 mi
Wash and pick over berries. Measure 1 C (240 mi)
water. Remove 2 T (30 ml) of the water to use with
the cornstarch. Add sugar and remaining water and
heat to boiling. Make a thin paste of cornstarch and
the 2 T (30 ml) of water, and add slowly to blueberries. Simmer 15 minutes or until thick. Spread over
top of the cake. Trim the edge of the cake with whipped cream.
480 ml
240 ml
5 ml
Put both ingredients in pan, bring to 160 °F (71 °C).
DO NOT BOIL. The syrup is ready to use over waffles,
pancakes, hot biscuits, ice cream and other desserts.
Will keep up to six months in the refrigerator without
sugaring, but may be processed for shelf storage, *
Yield:
"When hoi, ladle the syrup into hot jars. Cap with
standard lids and process in a boiling water bath for 5
minutes.
ABBREVIATIONS • • • • • • • • • • • • • • •
t = teaspoon
T = tablespoon
C = cup
mg = milligram
g = gram
kg = kilogram
16
pt = pint
qt = quart
gal = gallon
ml = mllliliter
1. = liter
C = Celsius
oz = ounce
Ib = pound
F = Fahrenheit
mm = millimeter
cm = centimeter
m = meter
PUNCHES AND BEVERAGES
Lowbush Cranberry Flip
(like a milk shake)
Blend together Va C (80 ml) vanilla ice cream and %
C (160 ml) cranberry juice (See p. 2). Pour into chilled glasses.
If a sweeter beverage is desired, use more ice cream
and less cranberry juice,
Lowbush Cranberry Juice
Follow the directions for extracting juice (See p, 2)
from 1 qt (960 ml) lowbush cranberries. Return this
juice to the kettle and bring to the boiling point. Add 1 C
(240 ml) sugar and boil 2 minutes. Pour into hot
sterilized jars. Add lids. Process for 15 minutes in a
boiling water bath.
Highbush Cranberry-Rhubarb Punch Base
1 qt
1 qt
3C
1t
2
12
2/3 C
2 qts
dash
whole allspice
5 ml
2-inch (5 cm) sticks cinnamon
2
whole cloves
12
brown sugar, packed
160 ml
lowbush cranberry* juice
1920 ml
(See p. 2)
ground nutmeg
dash
960 ml
960 ml
720 ml
Follow directions for extracting juice using the above
quantities of fruits and water (See p. 2). Measure and
return the extracted juice to the kettle and add 1 C
(240 ml) sugar* to each quart (960 ml) of juice or to
taste, pour into hot sterilized jars. Add lids. Process
Good to use as a punch base with lemon-lime soda or
ginger ale. (Use *4 juice to % soda, or Va juice to l/z
soda.)
Yield: 2 pints
This juice makes an excellent base for fruit punch
diluted to taste with orange juice, sweet apple cider or
other fruit juices. Fresh cranberry punch has a
delicious flavor and a sparkling appearance. The undiluted cranberry juice will not ferment into wine
because of the high concentration of benzoic acid.
Spiced Cranberry Juice
Prepare the day before, then heat and serve in cups or
mugs just before dinner. Good on a cold winter evening,
cranberries
rhubarb, finely cut
water
Sugar *
Party Pink Punch
(for 50)
1 gal
46 oz
1 qt
lowbush cranberry juice
pineapple drink
lemon-lime soda
(sugar to taste)
3840 ml
1288 g
960 ml
Combine ingredients just before serving over ice.
Makes \Vz gallons (5,5 L) or 50 servings. For dressup, float thin slices of orange or lemon in punch.
Raspberry Punch
Use as a punch base or freeze and serve as sherbet
Tie allspice, cinnamon and cloves together loosely in
cheesecloth. In large saucepan combine cranberry
juice, sugar; heat. Add spice bag; simmer 10 minutes
or until juice is spicy enough to suit taste. Remove
bag. Serve hot in mugs with dash of nutmeg in each.
Yield:
2C
1t
V* C
5
2-inch
1C
MC
'not suitable for highbush cranberries
raspberry juice (See p. 3)
cornstarch
sugar
cloves
stick of cinnamon
orange juice
grape juice
480 ml
5 ml
60 ml
5
5 cm
240 ml
180mL
Boil raspberry juice with sugar, cornstarch and
spices. When cool, add orange and grape juice.
Mock Pink Champagne
A tart, refreshing beverage
When using as a punch base, add ginger ale or lemonlime soda. About half juice mixture and half soda or
ginger ale is a good mixture.
Yield:
Mix equal quantities of well-chilled lowbush cranberry
juice and ginger ale or lemon-lime soda and pour over
ice.
17
Cranlilli
Lowbush Cranberry Raw Relish
2C
1C
lowbush cranberries *
sugar
480 ml
240 ml
Grind berries. Add sugar and stir well. Serve cold with
meat. Can be refrigerated for several months or can
be frozen, but has best color while fresh,
Yield: Scant 2 cups
'Not suitable for highbush cranberries,
Variations
Fruit: Wash and grind together l/2 lemon (remove
seeds), 1 apple, and the peeling of 1 orange. Slice pulp
of orange with sharp knife (remove seeds). Add to the
basic relish mix above. More sugar may be added if
desired. Let stand several hours before using.
Spiced: Add 1 t (4 ml) cinnamon, l/z t (2,5 ml)
cloves and 2 t (10 mL) grated dried orange peel to the
basic relish above. Stir well. Let stand several hours.
With Apples: Add 1 unpeeled grated or ground apple
to the basic relish mix above.
With Raisins: Add Vz C (120 ml) raisins and 1 t (5
mL) cinnamon. Serve with baked ham.
With Vegetables: Add diced celery, cucumber and
green pepper and 1 T (15 ml) lemon juice. Chill and
serve with any meat dish.
The above raw relishes can be added to unsweetened
gelatin with added whole berries and marshmallows
for an interesting salad.
Mighty delicious on hot dogs, hamburgers and cold
sliced turkey,
2
21
3
1 C
2 C
Vz C
large peppers
salt
medium-sized onions
vinegar
fresh lowbush cranberries *
granulated sugar
2
W mL
3
240 mL
480 mL
120 mL
Put peppers, onions and berries through course blade
of food chopper. Put into saucepan. Add remaining ingredients and simmer gently 20 to 30 minutes. Pack in
hot sterilized jars. Add lids. Process for 15 minutes in
a boiling water bath.
Yield: 3*/2 cups
Spiced Highbush Cranberry* Sauce or Catsup
Especially good with moose meat
12 C
1C
3C
2C
4C
1T
1T
I T
I T
I t
fresh highbush cranberries
water
onions, chopped fine
vinegar
sugar
ground cloves
allspice
celery salt
salt
pepper
2880 mL
240 mL
720 mL
480 mL
960 mL
15 mL
15 mL
15 mL
15 mL
5 mL
Cook the cranberries in the water until soft, then put
through a food mill or a sieve. Add the onions,
vinegar, sugar, spices, celery salt, salt and pepper and
Lowbush Cranberry* Chutney
boil until the mixture thickens and reaches the proper
consistency. Pour into hot jars and process in boiling
2 C
ground lowbush cranberries * * 480 ml
water bath for 10 minutes. Serve this cranberry sauce
Vk C
seedless raisins
120 ml
with poultry, meat or in baked beans. Other berries
2T
finely chopped onion
30 mL
may be substituted in the above recipe, but it is one of
1C
brown sugar
240 mL
the very best ways to use highbush cranberries when
2T
lemon juice
30 mL
they are abundant and in season.
1t
salt
5 ml
Yield: About 3 pints (1.4 L)
Mix thoroughly. Place in refrigerator an hour or more
so flavors can mingle. Serve with meat. (Frozen berries are easier to put through a food chopper than are
fresh or thawed berries.)
ABBREVIATIONS • » « » » • • • • • • • • » •
Yield: 2*/2 cups
t = teaspoon
pt - pint
oz = ounce
T =s tablespoon
qt = quart
Ib = pound
*Nof suitable for highbush cranberries.
C = cup
gal = gallon
F = Fahrenheit
mg = milligram
mL = mllliliter
* 'About 4 C (960 ml) whole cranberries equal 2 C
mm = millimeter
g s gram
L = liter
cm = centimeter
(480 mL) ground cranberries
kg = kilogram
C = Celsius
m = meter
18
Lowbush Cranberry Raisin Sauce
A superb, easy~to-prepare meat sauce for hot or cold
sliced ham,
Vz C
1T
V4 t
1C
1T
2T
brown sugar
cornstarch
cloves
lemon juice
seedless raisins
Rose Hip Catsup
1 qt
2C
2C
1t
Vz t
Vz t
Yz t
dash
l/21
l/21
120 ml
15 ml
1,2 ml
240 ml
15 ml
30 ml
Mix sugar, cornstarch and cloves in saucepan.
Gradually stir in cranberry juice, lemon juice and
raisins. Cook over medium heat until fairly thick,
about 5 minutes. Serve hot.
Yield: 1M» cups
lowbush cranberries
sugar
water
960 mL
450 ml
480 mL
5 ml
2.5 mL
2.5 mL
2.5 mL
dash
2.5 mL
2.5 mL
Cook (about 50 minutes) until thick as desired. (It will
not be as thick as tomato catsup.) Pour into sterilized
jars. Add lids. Process 15 minutes in a boiling water
bath, or refrigerate. Use as you would tomato catsup.
Yield:
Cranberry Sauce
4C
3C
l/2 C
vinegar
sugar
onion powder
black pepper
dry mustard
salt
cayenne
ground cloves
cinnamon
garlic powder (optional)
960 ml
720 ml
120 ml
Place ingredients in saucepan. Mix well. Bring to fast
rolling boil until it gels in the bowl of a spoon, approximately 20 minutes. Store in the refrigerator for not
more than one month. Chill before serving with any
meat dish.
Yield: 1 pint
Variations
1. Reduce the sugar by l/z C (120 ml) and the water
by 2 T (30 ml) and add Vz C (120 ml) honey.
2. Stir in Vz C (120 ml) slivered, blanched, toasted
almonds and 1A C (60 mL) slivered, candied ginger.
Chill. Serve with turkey.
3. Substitute l/z C (120 mL) each citrus marmalade
and corn syrup for 1 C (240 mL) sugar and reduce the
water to Vi C (60 mL),
4. Stir in 1 C (240 mL) candied, diced pears and Va t
(2.5 mL) grated lemon or orange rind.
5. Stir in rind of Vz orange plus l/z lemon, grated.
19
SALADS
Lowbush Cranberry* Gelatin Salad
Lowbush Cranberry* Fruit Salad
Bright and lovely to look at and tastes so good
(Color of cranberries affect fruit)
1 pkg
1C
1C
1C
V* C
2C
I C
1C
1 pkg
I C
Vz C
(3 oz) black cherry or black
84 g
raspberry gelatin
240 ml
(See p. 2)
drained, chopped fruit salad 240 ml
(fresh or canned)
commercial, thick sour cream 240 ml
chopped nuts
60 ml
lowbush cranberries
sugar
water
lemon or lime gelatin (3 oz)
diced celery
sliced pecans or walnuts
480 ml
240 ml
240 ml
84 g
240 ml
120 ml
Boil the cranberries, sugar and water for 3 minutes.
Add the package of lemon or lime gelatin and stir to
dissolve. Cool, When syrupy add the diced celery,
sliced pecans or walnuts. Pour into a mold and chill.
Good served with poultry or meat,
Yield: 6 servings
Heat cranberry juice to boiling point. Remove from
heat, stir in gelatin until dissolved. Let chill until
slightly thickened. Fold in fruit and sour cream until
well blended. Stir in nuts. Rinse a 1-quart (,95 L) mold
with cold water. Pour in salad mixture. Let chill until
firm. Unmold on lettuce,
Yield: 6 servings
*Not suitable for highbush cranberries
BREADS
Cranberry* Muffins
Make cranberry muffins for a holiday or special
breakfast treat or for every day, for that matter.
MC
3A C
2C
3t
1t
V* C
1
1 C
4T
powdered sugar
flour
baking powder
salt
sugar
egg, well beaten
milk
shortening, melted
180ml
180ml
480ml
15ml
5 ml
60ml
1
240ml
60ml
Mix cranberries with powdered sugar and let stand
while preparing the muffin mixture. Sift dry ingredients. Add egg, milk and melted shortening, all at
once. Mix only until the dry ingredients are moistened.
Fold in sugared cranberries. Fill greased muffin tins %
full. Bake in moderate oven 350°F (177QC) for 20
minutes.
Yield: 12 muffins
Muffins freeze well and can be reheated.
Blueberry Muffins
egg
60 ml
120 ml
360 ml
120 ml
10 ml
2,5 ml
180 ml
Preheat oven to 400°F (204°C). Grease muffin cups.
Beat egg, stir in milk and oil. Mix in remaining ingredients (except blueberries) just until flour is moistened. Batter should be lumpy. Fold in blueberries. Fill
cups 2/a full. Bake 20 to 25 minutes or until golden
brown on top. Remove from pan immediately.
Yield: 12 muffins (2*A inch)
* * *i
t = teaspoon
T 3 tablespoon
C = cup
mg = milligram
g s gram
kg = kilogram
20
1
salad oil
milk
all purpose flour
sugar
baking powder
salt
frozen blueberries
ABBREVIATIONS«
pt = pint
qt = quart
gal = gallon
mL = millillter
L = liter
C = Celsius
oz = ounce
Ib s pound
F 3 Fahrenheit
mm = millimeter
cm - centimeter
m = meter
Apple-Blueberry Muffins
Blue Ribbon at Tanana Valley Fair
Lou/bush Cranberry* Coffee Cake
2t
1/2 t
baking powder
salt
10 ml
2.5 ml
1/2 C
sugar
120 ml
1
IVz C
1C
1/4 C
Vi t
1C
M C
egg
sifted all-purpose flour
milk
salad oil
cinnamon
raw, grated apples
Alaskan blueberries
1
360 mi
240 ml
60 ml
2.5 ml
240 ml
180 ml
Preheat oven to 425°F (219°C); grease muffin pans.
Sift flour, baking powder, salt and sugar into bowl.
Beat egg until frothy and mix well with milk and oil.
Stir in flour until just mixed. Add fruit and cinnamon
and fill muffin cups 2/a full. Bake 25 minutes.
Yield: 12 muffins
2 C
sifted all-purpose flour
31
baking powder
Mt
salt
1A C
sugar
5T
butter
1
egg, beaten
1/2 C
milk
1V2-2 C lowbush cranberries
Topping Recipe
V\
all-purpose flour
1/2 C
sugar
3T
butter
21
4C
2 C
1C
margarine
sugar
salt
eggs
mashed bananas
sour cream or
sour half and half
baking soda
presifted flour
lingenberries or blueberries
chopped nuts
Lowbush Cranberry * Nut Bread
An all time favorite
240 mi
480 ml
5 mi
4
480 ml
240 ml
2 C
1C
1V2 t
Yz t
I t
i/i C
M C
1T
1
Vt C
1-2 C
JO ml
960 mi
480 ml
240 ml
Preheat oven to 350 °F (177°C). Grease pans (see
below). Beat margarine and sugar until light and
fluffy. Add next 5 ingredients, beating well after each
addition. Gradually add flour. Stir in berries and nuts.
Pan sizes:
5—7X3X2 loaf pans
2-9X5X3 loaf pans
PLUS 1-8" foil pan
1 — 10X4 angel food pan
PLUS 1-7" loaf pan
60 mi
120 mi
45 ml
Sift dry ingredients. Cut in butter with a pastry blender
until crumbly. Mix beaten egg and milk. Add to the
flour mixture. Stir slowly to mix. Then beat until
blended well. Spread batter evenly into an 8X8X2inch, greased (20X20X5 cm) baking pan. Sprinkle
cranberries evenly over the top. Mix topping ingredients and cut in the butter. Sprinkle over the berries.
Bake at 375 °F (190°C) for 30 to 35 minutes.
Yield: 9 servings, about 3-inch (7.5 cm) squares.
Sour Cream Berry Bread
1C
2 C
1t
4
2C
1 C
480 mi
15 ml
3.75ml
120 mi
75 mi
1
120 mi
360-480 ml
Bake 40-50 min
Bake 65-75 min
Bake 50-60 min
Bake 80-90 min
Bake 40-50 min
all-purpose flour
sugar
baking powder
soda
salt
shortening
orange juice
grated orange rind
e99. well beaten
chopped nuts
lowbush cranberries
480 ml
240 mi
7.5 ml
2.5 ml
5 ml
60 mi
180 ml
15 ml
1
120 ml
240-480 ml
Sift together flour, sugar, baking powder, soda and
salt. Cut in the shortening until the mixture resembles
coarse corn meal. Combine orange juice and grated
rind with well-beaten egg. Pour all at once into dry ingredients. Mix just enough to moisten. Carefully fold in
chopped nuts and cranberries. Spoon into a greased
loaf pan, 9X5X3 inches (22.5X12.5X7.5 cm). Spread
corners and sides slightly higher than the center. Bake
in moderate oven 350 °F (177°C) for about an hour. (If
frozen berries are used, it takes longer to bake.) Bake
until the crust is golden brown and toothpick inserted
comes out clean. Remove from the pan. Store overnight for easy slicing.
Make a loaf of cranberry nut bread for dinner and an
extra one for the freezer. Cranberry bread freezes well.
This is a large recipe, giving some to eat and some to
freeze for unexpected company.
* Not suitable for highbush cranberries.
21
Blueberry Coffeecake
M C
V4 C
1
1/2 C
2 C
1/2 t
21
1C
sugar
180 ml
margarine
60 ml
egg
1
milk
120 ml
flour
480 ml
salt
2.5 ml
baking powder
10 ml
blueberries, fresh or frozen
240 mi
(If defrosted, drain well.)
Blend sugar, margarine, and egg. Stir in milk. Sift dry
ingredients and add to above. Fold in blueberries.
Place in greased 9X9X3 pan (22X22X8 cm) and cover
with topping.
Rose Hip Bread
sugar
cinnamon
eggs
oil
salt
nutmeg
ginger
water
flour
baking soda
Topping
1/2 C
1/3 C
1/2 t
1/4 C
sugar
flour
cinnamon
margarine
120 ml
80 ml
2.5 ml
60 ml
720 mi
15 ml
4
240 ml
7.5 ml
15 ml
2.5 mi
160 mi
840 ml
30 ml
480 ml
Mix sugar, oil, eggs and spices and salt together. Add
baking soda and rose hip puree. Add water to puree
mixture. Mix in 3J/3 C (840 ml) flour. Grease 2 loaf
pans 9X5X3 inches (22.5X12.5X7,5 cm;. Bake at
350 °F (177°C) I hour or until tester comes out clean.
Sift dry ingredients and cut in margarine. Sprinkle
over cake mixture and bake at 375 °F (191 °C) for 45
minutes.
Freezes well, excellent warm.
PIES
Alaska Blueberry Pie
Microwave Alaska Blueberry Pie
Bake your favorite 9-inch (23 cm) one crust pastry
shell.
Bake your favorite 9-inch one crust pie shell in a conventional oven.
Put the following ingredients in a glass bowl for
microwave cooking:
Cook until thick:
1C
sugar
240 ml
2T
cornstarch (if using frozen
30 mi
berries, increase cornstarch
to 2i/2 T) (37 mi;
^3 C
cold water
160 mi
Yz C
blueberries
120 mi
1T
butter
15 mi
1T
lemon juice
15 ml
1t
grated lemon rind
5 ml
1C
3T
V$ C
3C
1T
1T
sugar
cornstarch
cold water
blueberries
butter
lemon juice—optional
240 ml
45 ml
160 ml
720 ml
15 ml
15 ml
Reserve ll/z C (360 mi; blueberries. Cook the rest of
the mixture in the microwave oven for 4 minutes, then
stir and reset for another 4 minutes; then stir and reset
for 2 additional minutes.
Fold in IVa C (360 mi; frozen or fresh blueberries and
cool mixture. Whip 1 cup (240 mi; whipping cream
(sweeten to taste); or use IVa to 2 cups prepared topping. Spread it on the bottom of the pie shell. When
ready to serve, spoon the blueberries over the cream
carefully leaving the cream uncovered around the
edge.
Yield: The pie should serve 6 adequately.
Fold in the remaining IVa C (360 mi; frozen blueberries and cool mixture. When ready to serve, whip 1
(IVa oz (42 g)) package of powdered whipped topping
mix. Spread half of it on the bottom of the baked pie
shell. Stir the blueberry filling and spoon over the
whipped cream. Use the rest of the whipped cream to
cover the top of the pie.
Yield: The pie should serve 6.
22
Red, White and Blueberry Pie
Conventional Blueberry Pie
Makes: 2 pies (Use your favorite baked pastry crust.)
Blue Layer:
1C
sugar
240 ml
3T
cornstarch
45 ml
1C
water
240 ml
3T
dry raspberry gelatin
45 mi
1 qt
blueberries (fresh or frozen)
960 ml
Blend sugar and cornstarch, then add water; cook until
thick and clear. Add gelatin and stir until dissolved. Add
blueberries to mixture and stir gently to coat all the berries. Place half of the blueberry mixture in each of the 2
baked pie shells. Place in the refrigerator to chill.
Make your favorite pastry recipe for a 9-inch two-crust
pie.
3C
blueberries
720 ml
3T
flour or minute tapioca
45 mi
134 C sugar
420 mi
1/81
salt
.6 mi
1T
butter
15 mi
Mix ingredients and arrange in lower crust of pie. Dot
with butter. Cover with the second crust and bake at
450°F (234 °Q) for 10 minutes. Then lower the
temperature to 350°F (178°C) and continue baking
for 20 to 30 minutes or until the juice bubbles up and
the crust is brown.
White Layer:
1 pkg (8 oz) cream cheese
224 9
1C
powdered sugar
240 ml
8-9 oz prepared whipped topping 240-270 mi
Let cream cheese warm to room temperature. Then add
powdered sugar and beat until smooth. Mix in the whipped topping. Spread half of this mixture over each of the
2 pies. Then place them in the refrigerator.
Huckleberry Pie
Use your favorite double crust pie recipes.
2*/2 C huckleberries
1C
sugar
3T
flour
dash
salt
1t
lemon juice
dot
butter
Red Layer:
If fresh raspberries are used, follow the directions for
the blue layer using raspberries instead of blueberries.
If frozen, sweetened raspberries are used—follow
these directions:
2 pkg (10 oz) frozen raspberries
560 g
Vz C
sugar
120 mi
3T
cornstarch
45 mi
1C
raspberry juice (drained from 240 ml
thawed berries or add
enough water to make
a cup)
3T
dry raspberry gelatin
45 mi
Thaw the raspberries and drain the juice. Blend
together sugar and cornstarch, add raspberry juice
and boil until thick and clear. Then add the gelatin
and stir until dissolved. Gently stir in the drained
raspberries, (Try to keep them as whole as possible.)
Chill until cool but not quite firm. Spread carefully on
the white layer so as not to mix it with this layer,
Chill the completed pies at least 4 hours before serving.
Variation
Fill a 9X13 inch pan using the white layer and only
one of the berries layers—either blueberry or
raspberry—and use the following flour/nut crust.
1C
flour
240 mi
V\b
margarine
112 g
1C
chopped nuts
240 mi
Mix together flour and margarine until the consistency
of cornmeal has been reached. Add nuts. Then put into pan. Bake at 350°F (178°C) for 10 minutes. Chill;
then add one berry mixture and the white layer.
600 mi
240 mi
45 mi
dash
5 ml
dot
Mix huckleberries, sugar, flour, salt, and lemon juice.
Pour into a 9" (22.5 cm) pastry-lined pie pan and dot
with butter. Cover with the top crust.
Bake for 15 minutes at 400 °F (205°C). Then at 350 °F
(177°C) for 30 to 35 minutes.
Lowbush Cranberry* Pie
Use your favorite double crust pie recipe,
3C
3T
flour
194 C sugar
*4 t
salt
3T
water
1t
vanilla
720 mi
45 ml
420 ml
1.25 mi
45 mi
5 ml
Mix ingredients. Pour into pastry-lined pie tin. Dot
with butter. Cover with strips of pastry in lattice
design. Bake in hot oven 450PF (234°C) for 15
minutes. Reduce heat to 350°F (178°C) for about 30
minutes longer,
*Not suitable for highbush cranberries,
Variation
Use 2 C (480 ml) cranberries and 1 cup (240 ml)
peeled, sliced apples.
23
Lowbush Cranberry Chiffon Pie
Excellent Crowberry (Mossberry) Pie
baked 9-inch (23 cm) pie shell
1
fresh crowberries
960 ml
sugar
240 mi
lemon juice
15 ml
cornstarch
45 mi
salt
L25 mi
water
60 mi
butter
15 mi
1C
Line the cooled pie shell with 2 C (480 ml) or half of
the crowberries. Cook until medium thick the remaining berries with the sugar, lemon juice, cornstarch,
salt and water. Remove from the heat. Add butter and
cool. Pour over berries in the shell. Chill until served.
Serve with whipped cream.
1C
1
I
4C
1C
1T
3T
V* t
*4 C
1T
unsweetened lowbush cranberry juice (See p. 2)
240 mi
sugar
180 mi
unflavored gelatin
cold water
well-beaten egg yolks
stiff beaten egg whites
heavy whipped cream
or
prepared whipped topping
baked 9" pastry shell
15 mi
120 mi
3
3
120 mi
240 mi
1
Combine lowbush cranberry juice and sugar; heat until sugar dissolves. Soften gelatin in cold water; stir into hot mixture. Add beaten egg yolks and mix well.
Chill until partially set; fold in beaten egg whites and
cream which has been whipped. Pour into cooled baked
pastry shell or individual serving dishes; chill until firm.
Yield: about 6 servings
DESSERTS
Lowbush Cranberry Fluff
A delicious pink topping over sponge, pound or angel
cake.
32
1C
dash
Very Berry Lemon Cake
1C
1 pkg
8 oz
4
1/2 C
blueberries
240 mi
(17 oz) lemon batter cake mix
476 g
plain yogurt or dairy
224 g
sour cream
eggs
4
powdered sugar
Rinse blueberries and drain well. In large mixer bowl,
combine dry cake mix, yogurt and eggs; blend 1
minute at medium speed scraping sides of bowl occasionally. Carefully fold in well-drained blueberries.
Pour batter into a generously greased and lightly
floured 10" (25 cm) bundt or tube pan.
Bake at 350 °F (177°C) for 35 to 45 minutes until top
springs back when touched lightly in center. Cool
cake 15 minutes before removing from pan. Cool
completely; sprinkle with powdered sugar. Serve with
a blueberry sauce, and if desired, with whipped
cream.
Since there is no reserved syrup with fresh berries, use
the blueberry sauce or syrup recipe, p. 15.
24
regular marshmallows
salt
whipping cream *
32
240 mi
dash
120 ml
Heat marshmallows, lowbush cranberry juice and salt
in saucepan over low heat until melted, stirring constantly. Stir in lemon juice. Chill until thickened. Beat
vigorously until pink and smooth. Fold in whipped
cream,*
Yield: 2 cups (480 ml)
"Chilled evaporated milk or 1 cup (240 ml) prepared
whipped topping may be substituted,
Tangy Blueberry Layers
1 pkg
21
1t
V* C
1 pkg
(20J/i oz size) white cake mix
grated orange rind
almond extract
fresh blueberries
(12 oz) frozen blueberries
(drained, packed in syrup)
574 g
10 ml
5 mi
120 ml
336 g
Prepare cake mix according to package directions,
adding orange rind and almond extract. Pour mixture
into 2 greased and floured 9-inch f22 cm) layer cake
pans. Sprinkle half of the blueberries over each layer.
Bake as directed on package. Allow cake to stand for
5 minutes, then remove layers from pan and cool on a
cake rack.
Blueberry Buckle
Blueberry Kuchen (Cake)
This recipe is reminiscent of blueberry buckles or
blueberry grunts, which you may remember having at
Grandmother's house. If they tasted good then, they'll
taste good now. This is a delightfully old-fashioned
modern dessert made with crumbles of bite-sized
shredded wheat biscuits, The malt flavor of the cereal
gives a wonderfully subtle taste that combines
beautifully with the blueberries, Extra good with
cream or ice cream,
They may be made several hours before serving, then
stored in refrigerator. About an hour before dinner,
bake them and they'll be ready for dessert— just
warm,
l/z C
2C
2i/2 t
sugar
flour
baking powder
V* t
1
i/i C
salt
egg
oil
1/2 C
1 pt
milk
blueberries
120 ml
480 ml
12,5 mi
1,2 ml
1
60 ml
120 ml
480 ml
Sift together in a bowl sugar, flour, baking powder
and salt. Beat egg, add melted oil and milk together.
Make a well in the dry ingredients and add liquids. Stir
just enough to mix with the flour. Spread evenly into a
13 X 9 inch (33X23 cm) baking dish. Cover with 1 pt
(480 ml) blueberries. Top with the following crumb
mixture:
sugar
1/2 C
120 ml
flour
1/3 C
80 ml
14 C
butter
60 ml
1/2 t
cinnamon
2,5 ml
Bake for 40 to 50 minutes at 350°F (178°C).
Yield: 12 3-inch (7.5 cm) squares
Blueberry Bavarian Cream
In case any are left, wrap in foil or freezer wrap and
freeze. They can be reheated for another occasion,
1C
41
1t
V& C
¥2 C
1 pkg
1V2 C
crumbled shredded wheat
biscuit or packaged corn
flake crumbs
brown sugar, firmly packed
cinnamon
salt
butter or margarine
chopped nutmeats
(1 Ib 4 oz) white cake mix
frozen blueberries, thawed or
fresh blueberries
1 pkg
2C
1C
320 ml
240 ml
20 mi
5 ml
80 mi
120 ml
562 g
360 ml
Combine brown sugar, cinnamon, salt and butter. Mix
well with pastry blender. (If using cornflakes, crush into fine crumbs.) Add cornflake crumbs and nutmeats;
blend thoroughly. Prepare cake mix according to
package directions. Sprinkle IVa C (360 ml) of the
crumb mixture over the bottom of a greased 13X9
inch (33 cm X 23 cm) baking pan. Spread cake batter
evenly over crumbs. Sprinkle drained blueberries and
remaining crumb mixture into cake batter. Bake in
moderate oven, 350 °F (177°Q about 40 minutes or
until done. Cut in squares and serve warm or cold.
Yield: 12 3-inch (7.5 cmj squares
2-2V2
1C
1C
2t
14 t
1/2 C
168 g
(6 oz) red gelatin (raspberry,
strawberry, cherry, etc.)
boiling water
480 mi
pineapple juice (from crushed 240 mi
pineapple; if not a cup of
juice, add water to make up
difference)
C crushed pineapple
480-600 mi
(unsweetened, drained)
blueberries
240 mi
whipping cream (or 2 C
240 ml
prepared whipped topping)
sugar (omit if prepared
10 ml
topping is used)
vanilla (omit if prepared
1.25 ml
topping is used)
nuts
120 mi
Mix gelatin and boiling water; add pineapple juice.
Cook until partly thickened. Add pineapple and berries. Whip cream; add sugar and vanilla. Fold in nuts
and whipped cream into a gelatin mixture. Chill until
firm.
Serving suggestion; A gelatin mold or Individual parfait glasses can be used.
Yield: 6 to 6H cups
25
Blueberry Slump
Boil in 2Vz to 3 qt (2l/2 to 3 L) heavy saucepan:
1 qt
blueberries
960 ml
60ml
C
water
360
ml
C sugar
5
ml
1t
nutmeg
Make batter of: S
1 C
flour
1t
baking powder
1T
sugar
V4 t
salt
1
egg
3T
milk
2T
fat
240
15
30
1.25
ml
ml
ml
ml
1
45 ml
30 ml
Drop batter by spoonfuls on boiling berries. Cover and
cook on medium heat for 10 minutes. Serve hot with
cream.
Cranberry Whip
This gay dessert whips up in minutes
1 pkg
1/2 C
1C
(See p. 2)
(3 oz) lemon gelatin
evaporated milk, icy cold
or
prepared whipped topping
360 ml
84 g
120 ml
Candied Rose Hips
Candied rose hips are used success/u/Jy in such products as cookies, puddings and upside-down cake.
240 ml
IVz C
Vz C
1A C
Heat 1 cup (240 ml) juice. Pour over gelatin. Stir until
dissolved. Add remaining juice. Set in cool place to
gel. When mixture begins to gel, beat with mixer until
light and fluffy. Beat cold evaporated milk in chilled
bowl until very stiff. Fold into gelatin mixture. Spoon
into individual molds or 1 large mold and chill until
firm.
Yield: Serves 5 to 6 (M C servings)
1C
2 C
2C
(3 02) raspberry-flavored
gelatin
hot water
unthawed frozen raspberries
vanilla ice cream
360 ml
120 ml
60 ml
The rose hips should be ripe but firm. Remove the
seeds by using the point of a knife. Prepare a syrup by
combining sugar and water; heat until the sugar is
dissolved. Add the pitted rose hips and boil for 10
minutes. Lift the fruit from the syrup with a skimmer
and drain on waxed paper. Sprinkle with sugar and
dry in the sun or at 140 to 150 °F (60 to 66°C) adding
more sugar if the fruit seems sticky. In the oven drying
takes eight or more hours.) Store between sheets of
waxed paper in a closely covered metal container until
used.
Raspberry Ice Cream Dessert
1 pkg
rose hips
sugar
water
84 g
240 ml
450 ml
480 ml
Uses of Candied Rose Hips
Dissolve gelatin in hot water. Stir in raspberries and
ice cream. Refrigerate until practically set. Spoon into
serving dishes or into a 8X8 inch (20X20 cm) pan
which has been lined with a graham cracker crust.
Return it to the refrigerator.
Yield: about 6 servings
NOTE: Strawberry gelatin and strawberries can be
used in place of raspberries.
In your favorite cookie recipe in place of, or in addition
to, nuts or chopped fruit as in oatmeal cookies, fruit
squares or filled sugar cookies; in puddings with added grated lemon rind or in place of nuts or fruits.
Also very good used in Easter or Christmas breads in
place of candied fruit.
26
Rose Hip Cookies
2V2 C flour
41
baking powder
¥21
cinnamon
Vz t
nutmeg
V* t
ginger
V2 t
salt
IV* C brown sugar
J/2 C
shortening
2
eggs
IVa C rose hip puree (See p, 4)
1t
lemon juice
1C
raisins (optional)
1C
nuts (optional)
Wild Berry Delight
600 mi
20 ml
2.5 mi
2.5 ml
1,25 ml
2.5 ml
300 ml
120 ml
2
360 ml
5 ml
240 ml
240 mi
2C
2
IVz C
2T
*/3 C
1t
*/2 t
wild berries*
eggs
sugar
orange or lemon juice
flour
baking powder
vanilla
,*
480 ml
2
360 mi
30 mi
60 ml
5 mi
2,5 mi
Beat eggs until thick. Add sugar and 1 T (15 ml)
juice. Mix flour and baking powder, add to egg mixture. Add vanilla. Pour into 8 inch square pan (20 cm
sq), spread batter evenly. Cover with berries, sprinkle
with remaining tablespoon of juice. Bake 45 minutes
at350°F(177°C),
Berries will sink to the bottom of the pan and form a
sauce. Wild berry delight is very good served warm
with milk, cream, or whipped topping.
Yield: Serves 6
"Tested using blueberries.
Sift dry ingredients; flour, salt, baking powder and
spices. Set aside. Cream sugar, shortening and add,
eggs and rose hip puree and lemon juice. Add dry ingredients and mix well. Drop by teaspoons on a greased cookie sheet, Bake 15 minutes at 400 °F (206 °Q).
Freezing berries before making jelly results in greater
yield of juice. Freshly made berry relishes (example:
lowbush cranberry relish) have better quality than if
made in season and stored for several months.
Besides, most Alaskans prefer to be out-of-doors in
summer, so jelly making can happily wait until winter.
Store at 0°F (~18°C) or below.
We are recommending only the unsweetened pack.
Some references state that berries taste better and
have better color when packed in syrup or sugar; both
of these methods limit their use.
Select full-flavored, ripe berries, preferably with
tender skins. Sort berries; leave in a few underripe
berries as they contain more pectin than the fully ripe
berries.
Pack berries into moisture vapor proof containers
leaving headspace % inch (1.87 cm) for pints (480
ml) and IVa inches (3.75 cm,) for quarts (960 mi;.
Seal, label and freeze. The recommended freezer
storage life at 0°F (-18°C) is 12 months.
When berries are frozen using the dry pack method,
they can be used almost as if they were fresh.
Generally berries which are picked in an area that is
free from road dirt do not need to be washed, (Berries
like raspberries become mushy.)
If your freezer space is limited, you may want to make
some of your berries into puree (See p. 4) and then
freeze this. The puree can then be used for making
jam later.
Putting blueberries on a Turkish towel helps remove
the leaves.
If you have the space in your freezer, spread raspberries, blueberries, lowbush cranberries or other similar
berries one layer deep on a tray or cookie sheet. When
berries are frozen hard, pour them into moisture
vapor proof containers or bags and seal. Since they
won't stick together, as many as you need for a recipe
can be poured out.
27
ASCORBIC ACID ANALYSIS OF WILD BERRIES
Estimated Ascorbic Acid (Vitamin C) Present in
a Half-Cup (100 gms) Serving of Berries or Berry Products
Estimated Ascorbic Acid
Per Serving
Fresh Product
After 6 mo. Storage
ALASKA BERRIES
Product or Process
(mg)
(mg)
BearberryJD)
Fresh
44- 116
Blueberry (A)
Fresh
:
Frozen with sugar
Canned
^
17- 36
17- 36
lost 9-25%
Cloudberry (B & C)
Fresh
45- 158
Cranberry
Cranberry, Highbush (A & E)
Fresh
Fresh
Open kettle, strained, heated to boiling & bottled
Crowberry (D)
Fresh
Currant [Red & Black]
(D & E)
0-
2-
Nagoonberry
Fresh
Raspberry (A)
Fresh
Frozen
Cooked in open kettle, sugar added
Rose Hips (A,E, & F)
Fresh (without seeds)
Puree
Juice
Rose Hip Cranberry Marmalade
36
18-24
1317
18
6
1321 - 1400
165- 615
218-1122
4 6 - 120
3-
Fresh
Soapberry
Fresh
Fresh
Sliced & sugared 1:4
Frozen, dry sugar pack 1 :4
Sliced in sweetened gelatin dessert 1 :1
Frozen, 65% sugar syrup
Canned
Jam, Preserves, Jelly
Watermelon Berry (D)
14
31
Salmonberry (E)
Strawberry (A)
25
30- 261
2
15
Fresh
Boiled in open kettle, strained & bottled
Juice
Fresh
-
17- 32
1.6 - 3
0-
Huckleberry [Red & Black] (D & E)
7
7
lost 34 - 44%
&
^
45
61 - 107
Fresh
23-
70
60
51
32
37
28
27
4-
9
——
18
——
14
17
13 -20
——
More detailed analysis is available for only two wild Alaska berries:
1/2 cup:
Water
Protein
grams
Fat
Carbohydrate
grams
grams
Calcium Iron
mg
mg
A.
Vit.
1U
Tniamine
mg
Riboflavin
mg
Niacin
mg
Ascorbic Acid
mg
Cloudberry (C)
86.7
2.4
.8
8.6
18
.7
210
.05
.07
,9
158
Cranberry (C)
86.7
.4
.5
12.2
26
.4
90
.02
.08
.4
21
A.
B.
C.
D.
E.
F.
Fohn-Hansen, Lydia, Alaska Berries, University of Alaska, Cooperative Extension Service bulletin 128, July 1943.
Fohn-Hansen, Lydia, Alaska Berries, University of Alaska, Cooperative Extension Service bulletin F-11, August 1961,
page 3.
Heller, Christine and Scott, Edward, The Alaska Dietary Survey, 1956-61, U.S. Dept. Health, Education and Welfare,
U.S. Government Printing Office, pp 182-185.
Shepard, Beatrice, "Edible Wild Berries Are Ripening All Over Alaska", Alaska's Health, August 1954, 11:3-4.
Shepard, Beatrice, "Study Shows Vitamin C Contained in Alaska's Wild Foods", Alaska's Health, July - August 1950,
8:3.
Shepard, Beatrice, "Wild Roses Are Lovely to See and Their Seed Pods are Valuable Food - High in Vitamin C",
Alaska's Health, August 1953, 10:1-2.
QUESTIONS AND ANSWERS
To remake with powdered pectin: Measure the
jelly to be recooked. For each quart (L) of jelly,
measure 1A C (60 ml) water and 41 (20 ml) powdered
pectin. Mix the pectin and water and bring to boiling
point, stirring constantly to prevent scorching. Add
jelly and sugar. Stir thoroughly. Bring to a full rolling
boil over high heat, stirring constantly. Boil mixture
hard for one-half minute. Remove jelly from the heat,
skim, pour into hot sterilized containers, Cover with
1/8 inch (3 mm) paraffin.
Quoted from How to Make Jellies, Jams and
Preserves at Home, HG 56, USDA.
High quality in jellied fruit products depends on so
many complex factors that it is seldom possible to
give just one answer to questions about problems in
making these products. Using recipes from reliable
sources and following directions accurately is the
surest aid to success but does not guarantee it; it is impossible to assure uniform results with different lots of
fruit because they may vary widely in jellying quality.
To remake with liquid pectin: Measure the jelly to
be recooked. For each quart (L) of jelly, measure % C
(180 ml) sugar, 2 T (30 ml) lemon juice and 2 T (30
ml) liquid pectin. Bring jelly to boil over high heat.
Quickly add sugar, lemon juice and pectin. Boil mixture hard for 1 minute. Remove jelly from heat, skim,
pour into hot sterilized containers. Cover with 1/8
inch (3 mm) paraffin.
The answers given here to questions commonly asked
by homemakers who have had unsatisfactory results
in making jellies and jams suggest possible reasons
for lack of success. These suggestions may give the
homemaker a clue to the cause of her particular problem.
To remake without added pectin: Use as syrup,
or you may recook. Heat the jelly to boiling point and
continue to boil for a few minutes. Remove jelly from
heat, skim, pour into hot sterilized containers. Cover
with 1/8 inch (3 mm) paraffin.
What makes jelly cloudy?
One or more of the following may cause cloudy jelly:
pouring jelly mixture into glasses too slowly; allowing
jelly mixture to stand before it is poured; juice was not
properly strained and so contained pulp; jelly set too
fast, usually the result of using fruit that is too green.
What makes jelly too stiff?
Too much pectin (fruit was not ripe enough or too
much added pectin was used). Overcooking.
Why do crystals form in jelly?
Crystals throughout the jelly may be caused by too
much sugar in the jelly mixture or cooking the mixture
too little, too slowly or too long. Crystals that form at
the top of jelly that has been opened and allowed to
stand are caused by evaporation of liquid.
What makes jelly tough?
Mixture had to be cooked too long to reach jellying
stage, a result of too little sugar,
What causes jelly to be too soft?
What makes jelly gummy?
One or more of the following may be the cause: too
much juice in the mixture; too little sugar; mixture not
acid enough; making too big a batch at one time.
Overcooking.
What causes fermentation of jelly?
Too little sugar or improper sealing.
What makes jelly syrupy?
Why does mold form on jelly or jam?
Too little pectin, acid or sugar. A great excess of sugar
can also cause syrupy jelly.
Because an imperfect seal has made it possible for
mold and air to get into the container.
What can be done to make soft jellies
firmer?
Is it safe to use jelly and jam that has
molded?
It is not always possible to remake soft jellies so that
the product will be satisfactory. However, soft jellies
can sometimes be improved by recooking according
to the directions given below. It is best to recook only
4 to 6 C (.95 to 1,4 L) of jelly at one time.
Mycotoxin is the toxin produced by mold. Hazards to
animals and humans from eating mycotoxin are being
recognized. Because of this danger, jams and
preserves must be processed in boiling water baths.
29
What causes jelly or jam to darken at
the top of the container?
Storage in too warm a place or a faulty seal that
allows air to leak in.
What causes fading?
Too warm a storage place or too long of storage. Red
fruits such as strawberries and raspberries are
especially likely to fade.
Why does fruit float in jam?
Fruit was not fully ripe, was not thoroughly crushed or
ground, was cooked too little or was poured into containers too soon after it was taken from the heat.
Can corn syrup or honey be used instead of sugar in making jelly and jam?
Either can be used in place of part, but not all, of the
sugar in the recipes for jellied fruit products in this
publication. In recipes without added pectin, light
corn syrup can replace up to one-fourth of the sugar in
jellies and up to one-half of the sugar in other products. With added powdered pectin, corn syrup can
replace up to one-half of the sugar in any of the products. With liquid pectin, corn syrup can replace up to
2 C (480 ml) of the sugar.
Products made with honey will have a darker color
than those made with sugar as the only sweetening
and the flavor will be somewhat different. Light, mildflavored honey generally is the best kind to use.
Honey can replace up to one-half of the sugar in any of
the recipes where no added pectin is used. In products
made with added pectin, 2 C (480 ml) of honey can
replace 2 C (480 ml) of sugar in most recipes; only %
to 1 C (180 to 240 ml) of sugar should be replaced by
honey in the small recipes yielding 5 to 6 glasses.
There are a number of pectin type products on the
market which require very little sugar or other type of
sweetening products.
DESCRIPTIONS OF THE WILD FRUITS OF ALASKA
BLUEBERRIES
Blueberries, huckleberries, and bilberries are closely
related fruits belonging to the heath family. There are
seven species or subspecies of blueberries in Alaska,
Alaska Blueberry—has a reddish-blue to blueblack fruit and is found in the thickets on the woody
slopes in Southeastern Alaska and north and west to
Seward,
Bog Blueberry—grows to a height of 18 inches (45
cm), is much branched and produces a small bluishblack berry with a whitish bloom. It is common on the
tundra of the Interior, It is a bog and alpine dweller in
Southeastern Alaska,
BANEBERRY
Early Blueberry—is a tall shrub found in
Southeastern, the Gulf of Alaska, the Alaska Peninsula, and scattered on the Aleutian Islands.
Baneberry or snakeberry is one of the few plants of
Alaska which is poisonous. The plant is low to 2 feet
(60 cm) high with large leaves divided into 3 leaflets
and has white flower clusters when blooming. The
berries are bitter and poisonous. The snakeberry is
red. The white bane or porcelain berry is white. The
berries are the size of currants and are on stiff upright
bunches above the leaves. It is sometimes called the
mooseberry. These two are the only poisonous berries
in Alaska,
Red Huckleberry—The red huckleberry is a
delicious, red, acid berry which may be eaten raw or
used for jam, jelly, or preserves, pie or pudding.
All blueberries and huckleberries can be eaten fresh or
may be used interchangeably in the pies, muffins,
puddings and other recipes.
30
AH blueberries are a fair source of vitamin C. In some
areas where the cold sets in rapidly the berries persist
on the bushes throughout the winter and can be picked and used when the snow is removed, before they
are thawed.
BUNCHBERRY
The bunchberry is a bright red, dense cluster of berries, pithy and tasteless. New Englanders call it "puddingberry," It is said to cause vomiting and headaches
if eaten in large quantities.
CHOKECHERRY
The chokecherry is a black cluster of berries on
shrubs or trees in dooryards of homes in Fairbanks
and villages of the Interior. Chokecherry seeds, stems
and leaves are poisonous. Do not blend seeds when
making jam or jelly.
COMMANDRA
Commandra is a bright orange, smooth, tasteless
berry growing singly at the base of alternate mottled
leaves on stalks 8 to 10 inches (20 to 25 cm) high.
CRANBERRY
The cranberry grows on slender stalks with tiny leaves
and is found in wet areas. It is used extensively
because of its excellent flavor and keeping quality. It
contains sufficient benzoic acid to keep without sealing, whether raw or cooked. It may be substituted in
recipes for the commercial cranberry but has more
flavor and color.
The berries are usually available in quantity in the fall
and should be picked preferably after the first frost.
The berries persist on the plant throughout the winter.
Eskimo children often collect handfuls of them as
soon as the snow disappears. Pick ripe but firm berries
for the best flavor.
CROWBERRY
This is a black berry on a trailing fernlike vine. The
raw berries are mealy and tasteless. The Eskimos and
Indians mix them with other berries, especially the
blueberry. Cooking enhances the flavor. They make
good pie and jelly.
CURRANT
The currant is a red translucent berry found on straggly, unarmed, brown branches of shrubs. Found widely in Alaska in cool woods, swamps and sub-alpine
ravines, it is available in late summer and can be used
raw or made into jams or jellies.
ELDERBERRY
The elderberry is a bitter, coral-colored berry found in
the coastal regions. The seeds, leaves, twigs and roots
are poisonous. Only the fleshy part of the berries
should be eaten.
HIGHBUSH CRANBERRY
The highbush cranberry is a beautiful plant with
leaves that turn red in the fall. Its bright red berries remain on the plant well into the winter and stand out
brightly. This berry is not really a cranberry but has
received the name through common usage. It has a
heavy odor that some people do not like. It helps to
keep the door open while cooking them. For best
results, it should be picked when it just begins to ripen
or turn red.
KINNIKINNIK
The kinnikinnik resembles the cranberry but the fruit
is mealy and tasteless. The berry is round, red or
black growing singly on terminal stem of a low shrub
having alternate, toothed leaves which turn red in the
fall. Berries are edible but rather tasteless.
The bearberries, both the kinnikinnik and the alpine
bearberry, are considered inedible by most people.
This is also true for timberberry and for the mountain
ash berries. However, it is known that people have extracted the juice from these berries and combined
them in small quantities with other berries to make an
acceptable product.
MOUNTAIN ASH
This is a bitter, bright red apple (berry) in clusters on
large shrubs or small tree-like shrubs. They are native
along the coast but introduced into Interior Alaska.
NAGOONBERRY
The nagoonberry grows close to the ground, with a
deep red berry, resembling a small round raspberry.
Superior flavor, rarely found in sizeable quantity.
RASPBERRY
Red Raspberry—red berry, composed of many
small druplets growing on canes 2 to 4 feet (60 to 120
cm) high. They look like domestic red raspberries and
are used in the same ways,
Cloudberries—are an important source of vitamin Cin
the Eskimo diet. They grow on low strawberry-like
plants, one berry to a plant. The flower is white and
the berry yellow, soft and seedy. Makes delicious jelly.
Thimbleberry—shrub bearing large flattish, red
fruit made up of many druplets. Used as cloudberries.
ROSE HIPS
Since most of Alaska except the far north has wild
roses, the rose hip or seedpod is one of the best native
sources of vitamin C for Alaskans.
The hips are collected in the fall, preferably after the
first frost, when they are still firm but red and ripe.
The hips may persist on the bush throughout the
winter and, although very soft, are still edible. The
hips should be prepared soon after collecting in order
to retain their greatest vitamin C content.
SALMONBERRY
This berry is similar to cloudberries but flowers are
pink and berries are red to yellow. Makes delicious
jams or jellies or can be eaten raw. It is an important
source of vitamin C.
Research shows that 6 to 8 rose hips can provide the
daily vitamin C requirement of the average person. In
fact, they are so rich in vitamin C that the juice, jams
and jellies, if made according to directions, retain
enough vitamin C to provide the chief source of this
vitamin throughout the winter. These products can be
used in place of the more expensive oranges and
tomatoes almost impossible to obtain in some parts of
Alaska.
SERVICEBERRY
Serviceberries are clusters of round, purple berries.
They can be used fresh or dried.
SOAPBERRY
Other countries have been aware of this food value for
many years. In England during the war 2,000 tons
(1.8 tomes) were gathered from the road sides and put
up to take the place of oranges when they were
scarce. In Norway today, rose hips are dried and
powdered and sold to be used in fruit soups or with
milk or water for hot or cold beverages. They are
sprinkled on breakfast cereal or mixed with cocoa
powder before making hot cocoa. It is sold under the
name of C-Nok, meaning enough vitamin C.
The soapberry is a small, red, round, translucent
berry found on shrubs. Leaves are oval-shaped with
smooth margins, green on top but densely hairy with
brownish scales on the undersides. Although very bitter, this fruit was eaten raw or cooked by the natives
and considered palatable. By many tastes it is considered only slightly edible. It gets its name from being
foamy or frothy when cooked.
STRAWBERRY
SALAL
Alaska strawberries are red berries, very like other
strawberries, though quite small. They are a good
source of vitamin C when fresh.
Salal is a dark purple to black berry that grows on a
low, wide-leaved evergreen shrub in the Southeast. It
is not found in the Inteior. The berries, combined with
currants or other tart berries, make an excellent juice
or jelly, and with the seeds removed, a puree for jam.
Since it is low in acid and pectin, it needs the added
acids and either powdered or liquid pectin.
WATERMELON BERRY
The watermelon berry bears a soft, drooping red berry
at the base of each leaf. Edible but of limited value.
32
1.
2.
BANEBERRY (Poisonous
Snakeberry
White Bone —
Porcelain Berry
Mooseberry
BLUEBERRY
Alaska Blueberry
Bog Blueberry
Bilberry
Great Bilberry
Bog Bilberry
Alpine Blueberry
Black
3.
4.
5.
6.
7.
8.
9.
Huckleberry
10.
Actaea rubra
11.
Vaccinium sp.
-Vaccinium alaskensis
12.
Vaccinium uliginosum
-Vaccinium uliginosum
subsp. alpinum
- Vaccinium uliginosum
subsp. microphyllum
- Vaccinium parvifolium
- Vaccinium caespitosum
-Vaccinium ovalifolium
13.
14.
Red HuckleberryDwarf BlueberryEarly Blueberry—
BUNCHBERRY• Cornus canadensis
Canadian Dwarf Cornel
*CHOKECHERRY
Prunus virginiana
Chokeberry
COMMANDRA
•Geocaulon lividum
Northern Commandra
Timberberry
15.
CRANBERRY
Lingen berry
Lowbush
Cranberry
Vaccinium vitis-idaea
Mountain Cranberry
Partridgeberry
Bog Cranberry
CROWBERRYMossberry
Empetrum nigrum
16.
Blackberry.
17.
Curlewberry
18.
CURRANT
-Ribes sp.
American Red Currant
-Ribes triste
Northern Red CurrantBlack Bristly CurrantBristly Black Currant'Ribes lacustre
Swamp Gooseberry
Black Northern Currant=- Ribes hudsonianum
19.
Northern Black Currant
Trailing Black Currant—
—Ribes laxiflorum
20.
Skunk Currant•Ribes glandulosum
Fetid Currant
Blue Currant-Ribes bracteosum
Stink Currant —
21,
* ELDERBERRY [See note below*]
-Sambuscus racemosa
Red-Berried Elder*Seeds, leaves, twigs and roots are poisonous. Only the fleshy part of the berries should
HIGHBUSH CRANBERRYSquashberryMooseberry •
KINNIKINNIK
Bearberry—
Meal berryAlpine Bearberry
MOUNTAIN ASH
Sitka Mountain AshPacific Mountain Ash —
Green's Mountain Ash —
European Mountain Ash
NAGOONBERRYWineberryRASPBERRYAmerican Red RaspberryRed RaspberryCloudberry_
Baked Appleberry
Salmonberry
Thimbleberry
Trailing Raspberry —
Five-Leaved Bramble
nwoc
•Viburnum edule
•Arctostaphylos uva-ursi
-Arctostaphylos alpina
—Sorbus sp.
*-Sorbus sitchensis
—Sorbus scopuUna
-Sorbus aucuparia
•Rubus arcticus
-Rubus sp.
-Rubus idaeus
• Rubus chamaemorus
Rubus parviflorus
'Rubus pedatus
niro
Wild
Rn-,e
i
-=— Rosa acicularis
Ros3 Woodsii
Rn$a rnnnxa
SALAL
SALMONBERRY—
SERVICEBERRY-_
Pacific Serviceberry.
Juneberry.
SarviceberrySaskatoon
Northwestern ServiceberrySOAPBERRY
STRAWBERRY
Beach Strawberry
Wild StrawberryYukon Strawberry
WATERMELON
BERRYTwisted Stalk
Wild Cucumber
be eaten.
Gaultheria shallon
Rubus spectabilis
•Amalanchier florida
--Amelanchier alnifolia
-Shepherdia canadensis
Fragaria sp.
-Fragaria chiloensis
-ragaria virginiana
subsp. glauca
-Streptopus amplexifolius

Collecting and Using Alaska`s Wildberries and Other Wild Products

Transcription

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