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Rural School Leaflet 



Method II. This method is best with watery foods that are easy to 

 sterilize, when concentration is desired, or when the richness of sugar- 

 soaked fruit is an object. 



i . Sterilize cans, tops, and rubbers by covering with cold water, heating 

 gradually, and boiling for 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. 



To make very sweet, \ pound of sugar. 



To make moderately sweet, \ pound of sugar. 



To make slightly sweet, ts to § pound of sugar. 



3. 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, f to \ cup of water. 

 If moderately juicy, \ to \ cup of water. 

 If slightly juicy, \ to 1 cup of water. 

 Make sirup and add fruit to it. 



4. Cook the material to be canned. 

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



without sugar. 

 For fruits: 

 (1) Cook in sirup until tender. If fruits are tough, steam 



until tender, then cook in sirup until slightly clear. 



If juicy, tender fruits are used, they may be covered with 



sugar until the juices begin to draw and may then 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. 



a. 



b. 



(2) 



IIS 



Types of jars for home use 



