1270 The Cornell Reading-Courses 



2. Add sugar or salt according to the food canned. 



For vegetables, add | to i teaspoon salt to each quart of vege- 

 tables; if sugar is desired, as in beets and peas, add i to 2 

 teaspoons. 



For each quart can of fruit use : 



To make very sweet, i cup, or 8 ounces, of sugar. 



To make moderately sweet, | cup, or 4 ounces, of sugar. 



To make slightly sweet, j cup, or 2 ounces, of sugar. 

 (Fruits may be canned without any sugar.) 

 The sugar may be sprinkled over the fruit after the fruit is placed 

 in the can; but a better method is to make a sirup by cooking 

 the sugar with water for i to 2 minutes, using 2I to 3 cups of 

 water for each quart can of fruit. 



3. For vegetables, fill the can, packed as directed, completely full 



of clean, cold water. For fruits, if the sugar has been sprinkled 

 over the fruit, fill the can full of clean, cold water; if the 

 sugar has been made into a sirup, fill the can completely full 

 of sirup. 



4. Place a new rubber on the can and adjust the top of the can, but 



do not seal it. 



5. Place cans on slats of wood or other perforated- support in the 



bottom of the boiler or cooking vessel. 



6. Pour enough cold water into the vessel to cover jars to a depth 



of two to three inches. 



7. Bring the water to the boiling point and boil 5 to 20 minutes, 



according to the kind of fruit or vegetable, then seal the can. 



8. After the cans are sealed, boil 10 to 45 minutes, according to the 



kind of food canned. 



9. Remove cans from the vessel, set them aside out of any draught, 



and let them cool. Let them stand 24 hours in a warm room. 



10. On the second day, return the cans to the boiler, prepared as 



previously directed with perforated rack and water, and, 

 without loosening the seal of the can, bring the water to the 

 boiling point and boil 5 to 60 minutes, according to the food 

 to be cooked. 



11. Remove cans from the boiler, cool, and let stand as before. 



12. On the third day, cook as on the previous day 10 to 60 minutes, 



according to the food to be prepared. 



13. Remove from the boiler, cool, wash outside of can thoroughly, 



label, and set away. 



