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Updated: June 22, 2025
When they have cooked until the skins are all broken, pour them, juice and all; in a small-holed colander set in a big bowl, and press pulp and juice through, picking out the stems as they come to the surface. When pulp and juice are pressed out, pour them into a cheese-cloth bag. Hang the bag over the preserving kettle and let the juice drip all night.
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