1273 



The Cornell Reading-Courses 



For apples, cherries, grapes, plums, peaches, pears, quinces, raspber- 

 ries, rhubarb, and tomatoes, a one-day cooking is generally safe; 30 to 

 40 minutes on the first day, and the second- and third-day cooking to 

 be omitted. 



A steam cooker may be used in place of a boiler in the above method 



of preparation. 



Note. — The above directions are 

 for pint and quart jars. If half- 

 gallon jars are used, increase the time 

 one third. 



Method II. This method is best 

 with watery foods that are 

 easy to sterilize, when con- 

 centration is desired, or when 

 the richness of sugar-soaked 

 fruit is an object: 



1. Sterilize cans, tops, and rubbers 



by covering with cold water, 

 heating gradually, and boil- 

 ing 20 minutes. Old cans, 

 carelessly cleaned, are a 

 frequent cause of spoiled 

 food, hence the precaution 

 of boiling the cans is wise. 



2. For each pound of fruit use: 

 For preserves, f pound of 



sugar. 



Fig. 85. — Steam cooker 



To make very sweet, \ pound of sugar. 



To make moderately sweet, \ pound of sugar. 



To make slightly sweet, re to i pound of sugar. 

 The amount of water required for cooking fruit by this method 



will vary with the juiciness of the fruit and the amount of sirup 



desired with it. 

 For each pound of fruit use: 



If very juicy, | to j cup of water. 



If moderately juicy, \ to \ cup of water. 



If sHghtly juicy, | to i cup of water. 

 Cook the material to be canned. 



a. For tomatoes, stew or steam until tender, 20 to 60 minutes, 



b. For fruits: 



