CANNING FRUITS^ 



MISS MAY SMELLIE, BI.UEVAI.E,, ONT. 



FRUITS for canning or preserving 

 should be carefully selected and all 

 that are imperfect or tainfed removed. They 

 are in the best condition when not too ripe, 

 and should be canned immediately after 

 picking, especially the small fruits. The 

 strawberry is an exception, which is much 

 improved both in color and firmness if al- 

 lowed to remain in a dry cool cellar for 12 

 hours after picking, 

 leaving the berries on 

 the stem. 



Fruits canned in 

 glass jars should be 

 kept in a darkened 

 room or cupboard, as 

 the chemical action of 

 the light will efifect 

 the quality and color 

 even though perfectly 

 sealed. The glass 

 sealers should be care- 

 fully examined before 

 using to see that the 

 lips or lids are not 

 chipped or cracked. 

 The rubber rings 

 should be renewed 

 each season, as neg- 

 lect of one or of all 

 of these thmgs has 

 been accountable for 



many a jar of spoiled fruit. Use only the 

 best quality of sugar for canning or pre- 

 serving. Much time will be saved during 

 the canning season if the dry sugar is 

 placed in the oven and thoroughly heated 

 before using. 



TWO GOOD METHODS. 



Here are two preparations of syrups 

 which have given excellent results in the 

 canning of small fruits, such as strawber- 

 ries, raspberries, red and white currants and 

 cherries. Take one cup of sugar to everv 



two cups of water ; boil gently for three 

 minutes and skim. If a stronger syrup be 

 desired, take one and a half cups of sugar 

 to every two cups of water, and prepare in 

 the above manner. 



Fill the sealers (which have been pre- 

 viously heated) with the raw fruit, put on 

 the glass top, and place in tne oven, letting 

 them remain there until the juice starts. 



Picking Gooseberries at the Helderleigli Nurseries. 



The gooseberry crop on the fruit farm at Winona of Mr. E. D. Smith, M.P., which is described in 

 this issue, would be considered a large one on many farms, but is an unimportant one with Mr. Smith. 

 This photograph was taken by one of the editors of The Horticulturist during July. 



Then remove them and pour on the boiling 

 syrup and seal. Raspberries may be put in 

 the hot sealer and the boiling syrup poured 

 on and sealed without putting in the oven. 

 Cherries, raspberries or other fruits in- 

 tended for the winter pie making, retain 

 more of the natural flavor if canned with- 

 out sugar. Put the fruit in a stew kettle 

 and let it come to a boil, then bottle and seal. 

 These truits are also prepared in another 

 way. Fill the sealers with the raw fruit, 

 screwing on the glass tops without the rub- 



' From a paper read at a women's institute meeting. 



346 



