688 ReadiiNG- Course fur Farmers' Wives. 



microbes. There are several methods of canning, but the principle is 

 the same in all cases : that is absolute sterilization and the exclusion of 

 the microbe-laden air from the sterilized food. There are three methods 

 oi canning which are convenient for the housekeeper. After studying 

 them carefully, each one will decide as to which is best suited to her 

 condition. 



Canned Fruit Cooked in tlie Oven. 



Cover the bottom of the oven with two or three thicknesses of 

 asbestos sheathing. Fill the jars with fruit and hot syrup, and place them 

 in the oven. Be careful not to have the jars too near the fire box. There 

 must be a little space between the jars which are uncovered. The oven 

 must be moderately hot. The fruit is to remain in the oven until the 

 syrup boils. If the jars and syrup were hot at the start the cooking of 

 nearly all kinds of fruit would require about ten minutes. Take out the 

 jars, one at a time, and place on a board. Fill up with boiling syrup. 

 Put on the sterilized rubber and cover. Be careful not to have the jars 

 in a draft. A fruit jar holder will be necessary for putting them into 

 and taking them from out the oven. 



Canned Fruit Cooked in a Water Bath. 



Put a wooden rack into the bottom of a wash boiler. The rack must 

 fit loosely and sit perfectly level in the boiler. There must also be space 

 for the water to circulate between the slats. Put in enough warm water 

 to come about four inches above the slats. Put the fruit in the jars, 

 then fill up with syrup which may be hot or cold. Put the covers on, 

 but do not fasten them. Place the jars in the boiler. Pack wads of 

 cotton between the jars, to prevent them from striking one another when 

 the water boils. Cover the boiler. Note when the water begins to boil 

 and continue the cooking for ten minutes from this time. Then draw 

 the boiler to a cooler part of the range and take ofif the cover. Place a 

 shallow pan of boiling water at the side of the boiler. When the steam 

 passes off take out the fruit, one jar at a time. Fill \\\^ with boilmg 

 syrup and seal. Put the jars on a board and out of a current of air. 



There is on the luarkct a very convenient arrangement for canning 

 b}^ steam. This canner comes in various sizes, from that holding one 

 jar, up to one holding four jars. It is a great saver of time and labor. 



Stezved Canned Fruit. 



By this method the fruit is stewed with or without sugar or syrup 

 and is at once put into the sterilized jars and sealed. Have the jars and 

 covers sterilized while the fruit is cooking. Sterilize the spoons, knife, 



