141-1- THE FRUIT INDUSTRY IN XEW YORK STATE 



add hot syrup till jars overflow. Adjust rubbers and tops and 

 fasten upper clamp. Cook in the oven for twenty minutes. Re- 

 move and proceed as in cold pack method. 



Pears and peaches require about one pint of syrup to each quart 

 jar of fruit; small fruits, like currants, require about one-half 

 pint to each quart jar. 



FIEELESS COOKER METHOD 



Sterilize jars and tops as in the preceding method. Pack the 

 fruit raw and till to overflowing with boiling syrup. Dip the rub- 

 bers in boiling water, adjust rubbers and tops, and fasten both 

 clamps. (Or fasten the screw-top as tight as possible.) Without 

 giving the jars a chance to cool, set them in the fireless cooker 

 kettle (which has been previously warmed) and fill the kettle 

 entirely full of boiling water. Close the kettle, place at once in 

 the fireless cooker, and leave over night. 



Advantages. Fruits canned by this method most closely resem- 

 ble fresh fruits in color and flavor. They do not cook away. 

 They require no attention after being placed in the cooker. There 

 is great saving of discomfort from heat. It takes less fuel than 

 any other method. 



Objections. The jars require separate sterilization. Unless 

 the cooker is very large, it accommodates only a limited number 

 of jars at a time. The process is slow. 



Whole Peaches Canned in the Fireless Cooker 



Loosen the skins by pouring boiling water over the fruit. 

 Plunge it into cold water and remove the skins, being careful 

 not to pull off any of the pulp. Pack into sterilized jars. Use 

 halves to fill spaces, having the curved side toward the outside of 

 the jar. Fill the jar with boiling syrup made by boiling equal 

 parts of sugar and water together for ten minutes. Adjust rub- 

 bers and tops, and fasten both clamps. Put into the fireless cooker 

 kettle, which has been warmed, and fill the kettle with boiling 

 water. Cover and transfer to the fireless cooker. Fasten the 

 cooker and leave the fruit all night or until cool. 



