1056 



Rural School Leaflet 



3- 



4- 



Preparation of fruits for canning. — The directions here given should 

 be followed in the preparation of fruits for canning : 



Select well-grown, firm, and not overripe fruit. 



Avoid very dirty fruit. 



If possible, can fruit on the day picked. 



Prepare fruits for cooking, in the following 



manner : 



a. Clean thoroughly. 



b. Pare or peel, as the kind of fruit requires. 



c. Remove all bruised or decayed parts. 



d. Wash and halve, quarter, or slice, as desired, 

 before putting into cans or cooking utensil. 



e. If the fruit is of a kind that discolors after 

 being pared, cover with cold water until ready 

 for use. 



Methods of canning. — 



Method I. To be used when natural flavor is the 

 object, and a rich, highly sweetened product is not 

 desired. 



1. Pack the prepared fruit firmly in the can to 

 within one half inch of the top. Care should be taken 

 not to bruise, injure, nor crush soft fruits. 



2. Add sugar according to the fruit canned. For 

 each quart-can of fruit use: 



To make very sweet, 1 



Spring-top jar 



cup, or 8 ounces, of 



sugar 



To make moderately sweet, 

 I cup, or 4 ounces, of sugar. 

 To make slightly sweet, \ cup, 



Position of spring 

 during sterilization 



or 2 ounces, of 



sugar. 



Can tomatoes without any sugar. 



Make a sirup by cooking the sugar with water 

 for 1 to 2 minutes, using z\ to 3 cups of water for 

 each quart of fruit. 



3. 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 for 20 to 30 minutes, 

 according to size of the jar and hardness of the fruit. 



Position of spring 

 after sterilizing 



