HOME CANNING OF FRUIT. 203 



HOME CANNING OF FRUIT. 



MRS. W. F. JENKINS. 



As I have been requested to send an article on the home canning 

 of fruit and vegetables, I give the following directions for putting 

 up a few of those with which I have succeeded the best. 



STRAWBERRIES. 



Strawberries are a very juicy fruit and unless great care is taken 

 there will, when canned, be more juice than fruit. Pick four quarts 

 of not overripe berries, add one cup of water and two of sugar for a 

 two-quart can. Cook slowly but thoroughly. When cooked enough, 

 remove from the stove and wrap the can in a wet cloth to prevent 

 breaking, after which dip the berries into it, allowing the juice to 

 drain off, so that when the can is filled, the contents will be fruit and 

 not all jui^e. Pile on all the can will hold and fasten cover. Turn 

 can on the side, and when no juice runs out it is air tight. I use the 

 juice left for cooking. It can be canned and kept any length of time,, 

 and makes delicious puddings, frozen ices, etc. All juicy fruits should 

 be canned in this way. Too much sugar changes the flavor, and if 

 not sweet enough for the taste of everyone, more can be added wheni 

 the can is opened. Can all fruit as soon as possible after it is gathered. 



CHERRIES. 



Take out all pits. Use one cup sugar and one cup water for a two- 

 quart can. 



PLUMS. 



Plums should be peeled, which can easily be done when not too 

 ripe. One cup water and one and a half cups sugar for a two-quart 

 can. 



APPLES, PEACHES, AND PEARS. 



I steam until tender, pack in can, and make a syrup and pour over 

 them. The syrup must be boiling hot. I never cook fruit in cans 

 except for exhibition purposes. 



