Having broken up the sugar, put it into a preserving kettle.
Mix, in a preserving kettle, the white of egg with the sugar, which should be finely powdered; and allow to each pound and a half of sugar, half a pint of water.
Spread fresh grape-leaves over the bottom, and round the sides of a preserving kettle.
Having put the minced raisins into a preserving kettle, pour the currant-juice over them, and give the whole a hard stirring.
Put a pound of loaf sugar to every pint of juice and the juice of one lemon, and put the liquor over the fire in a preserving kettle.
Wash the grapes, remove the stems and squeeze the pulp from the skins into a preserving kettle.
After the rhubarb has been thoroughly washed and cut up in small pieces, stew until tender in a preserving kettle.
Pick over the raspberries, mash in a preserving kettle with a wooden masher.
Take fair early apples, wipe them, lay them in a preserving kettle, and put to half a peck a coffee-cup of brown sugar, and half a pint of water.
This, or setting the jar into a kettle of water, as mentioned above, is much better than to scald them in the ordinary way, as they are exposed to the air when poured into the preserving kettle, and also when returned to the jar.
Put eight pounds of skinned tomatoes, and four of brown sugar, into a preserving kettle.
After soaking two hours, put them into a preserving kettle in the same water, and with a lemon or orange cut up; boil them till very tender; when they rise up in the kettle press them down with a skimmer or spoon, but do not stir them.
Put in a preserving kettle in the proportion of two pounds fruit to one pound sugar.
Next day, run this pulp through a colander into a preserving kettle.
Put a pint of boiling water in a preserving kettle, and as it boils, put in a tablespoonful of fresh butter.
Place peaches in a preserving kettle with 1/2 cup of water; heat slowly, stirring occasionally.
Put the vinegar, sugar and celery in a preserving kettle, stand on stove and let come to a boil; then add the other ingredients.
Turn into a jelly bag, allow drip, and to every pint of currant juice add one pound of granulated sugar; return to preserving kettle.
The third time place all together in a preserving kettle.
Put the sugar into a preserving kettle, pour the cranberry juice over it and let it stand until it is all melted, stirring it up frequently.
Place all together in a preserving kettle; nearly cover with vinegar; boil slow until tender.
Wash the grapes, remove them from the stems, and put them into a preserving kettle.
When all of it has been taken from the grapes and strained through the jelly bag, strain the pulp and put all the juice into a preserving kettle, add the sugar, and bring to the boiling point.
Measure 6 or 8 cupfuls of juice, and pour it into a preserving kettle.
Put them with the water into a preserving kettle, and heat gradually until the skins of the grapes burst.
Mash the whole well in a preserving kettle (to do this thoroughly use a potato masher).
Take a measure of sugar and a measure of the mixture, place in preserving kettle on the stove and let come slowly to the boiling point and cook steadily for several hours until the fruit is clear and thick.
Let them remain ten minutes, then lift them out with both hands and put them in a preserving kettle over a very low fire.
Put water, berries, and sugar in preserving kettle; heat slowly.
Well, you must run over to Mrs. Tompkins, Hannah, and tell her that I want my preserving kettle.
She told him how much she had been tried, year after year, during the preserving season, by the neighbours who had borrowed her preserving kettle.
Put the sugar and juice into a preserving kettle, and boil them twenty minutes, skimming carefully.
Then put them in a preserving kettleover a slow fire, and by degrees strew on the rest of the sugar.
To each pint of juice, allow three quarters of a pound of loaf-sugar, Put the juice and sugar into a preserving kettle, and boil them about ten minutes, skimming them well.
Lay them in a preserving kettle, and put to them as much water only, as will cover them, and as much lemon-peel as you choose.
Put your fruit in a preserving kettle, mash it to a pulp, with sugar enough to make it quite sweet.
Put them into a preserving kettle, cover them with hot water and vine or cabbage leaves, or if you have no leaves a clean coarse towel will answer as well.
Put the sugar into a preserving kettle, and allow a gill of water to each pound of sugar.
Set the sugar aside, and put the pieces of melon-rind into a preserving kettle, the bottom and sides of which you, have lined with green vine leaves.
Allowing half a pint of fine salt to a hundred tomatas, put them into a preserving kettle, and boil them gently with the salt for two hours, stirring them frequently to prevent their burning.
The above list will hopefully provide you with a few useful examples demonstrating the appropriate usage of "preserving kettle" in a variety of sentences. We hope that you will now be able to make sentences using this group of words.
