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THE FRUIT GROWER'S GUIDE. 



excluding the air. Success in cannings depends not on the amount of sugar used, but on the entire exclusion of air. 

 To accomplish this there are two methods in use. The first and most perfect method, and that employed by the 

 canning factories, is to pack the fruit, neatly prepared, as closely as possible in the glass jars. Fill the jars with syrup 

 made by boiling water and sugar together, in the proportion of about one cup of sugar to one quart of water. This 

 will make syrup enough for two quart jars. Place the jar in a tank or boiler of tepid water on a rack, so as to allow 

 the water to come within an inch of the top of the jar ; screw on the cover loosely without the rubber, cover the taiik 

 or boiler, and boil the fruit till it is done. Ten, or at most twelve, minutes are enough for berries, currants, or other 

 small fruits ; from twenty minutes to three hours for peaches, pears, and apples. Have some syrup ready for filling 

 up the jars. 



" When done, remove the jar from the water, fill to the top with hot syrup, wipe off the neck, put on the rubber, 

 and screw down the cover tightly. 



"The second method is the one most used by the housewife in America. It is simply to boil the fruit in 

 sugared \\ater in a porcelain-lined stewpan or kettle until it is sufficiently cooked, and pour it boiling hot into the 

 jars, stirring it about with a spoon to let the air-bubbles escape, fill up with hot juice or syrup, wipe the neck with 

 a moist towel, put on the rubber, and screw down the cover tightly, and tighten again when cold. A tin funnel to 



a 



:-. 



Fig. 86. GLASS JABS FOE CANNING, WITH METAL TOP AND RUBBBE. 



References: A, Mason jar, patent ; a, metal top; b, rubber. B, "Lightning" patent jar 

 of canned fruit complete ; with adjustable wire fastening for saving breakage. 



put in the mouth of the jar, made for the purpose, facilitates the filling of the jar. If the fruit is in pieces, like 

 apples, peaches, and pears, it should be placed in the jars carefully with a fork or spoon, a little sugared water 

 being first put in to temper the jars. If there is fruit remaining in the kettle it should be drawn to one side of the 

 stove, and not allowed to overcook while the filling process is going on ; frequently fruit is spoiled in this way. 

 In an accident of this kind it is better to use the fruit right up on the table, and prepare fresh fruit for the 

 jars. 



The advantages of this method are that much more fruit can be put into each jar, after shrinking by cooking, than 

 in the fresh state. A bushel of cherries, berries, currants, or peaches can then be disposed of in a half-day by a 

 woman accustomed to canning. To achieve the best results in this work it is necessary that the fruit be fresh, of 

 best quality, and not over-ripe. Soft fruit, like strawberries, should be canned the day they are picked. It is better 

 not to can any fruit picked over-night, and care should be used in handling all fruit for canning purposes. All jars 

 must be in perfect condition. After having been once used, they should be thoroughly scalded and put away. The 

 rubber should be put inside the can and the top screwed on loosely. This is a better plan than screwing the top 



