

The Preservation of Food in the Home. — Part I 1273 



(i) Cook in a light sirup until tender. If fruits are tough, 

 steam until tender, then cook in a light sirup until 

 slightly clear. 



(2) If juicy, tender fruits are used, they may be covered 

 with sugar until the juices begin to draw and 

 then may be stewed until tender. 



(3). If fruits cook to pieces readily, cook in a moderately 

 heavy sirup. 



5. Adjust rubber, and fill hot, sterile jar completely full with hot 



cooked fruit or vegetable. 



6. Cover and seal at once. 



7. Invert can and let it stand until cool. 



Method III. Canning by the fireless cooker. This method of canning 

 is good only for fruits: 



1. Pack prepared fruit in jar. 



2. Adjust rubber and cover. 



3. Fill completely full with hot sirup. 



4. Seal at once. 



5. Set in fireless-cooker kettle (the kettle should be warmed in order 



to prevent jars from breaking) and cover completely with boiling 

 water. 



6. Cover kettle at once and set away in cooker over night or until 



cold. 

 Note. — This method is particularly good for raspberries, pliuns, 

 and peaches. 



Method IV. A modification of Method I: 



1. Prepare fruit as in Method I. 



2. Adjust rubber, cover, and clamp, but do not seal. 



3. Set the jars on a board cut to fit the bottom of the oven and placed 



on it. 



4. Cook slowly in a moderate oven for 20 minutes to 3 hours, accord- 



ing to the kind of fruit preserved. 

 Note. — Fruits require the short time of cooking. Vegetables, 

 except tomatoes, require the long time of cooking. 



Storing canned food. — Canned food should be stored carefully, as light 

 has a chemical action on some foods and destroys color, leaving the food 

 unattractive in appearance. 



Cause of the spoiling of food in the can. — If the contents of the can and 

 the can itself have been made absolutely sterile, and the can is entirely 



