UTILIZING THE FRUIT 



215 



When ready to put the prepared fruit in the jars slip a 

 broad skimmer under a jar and lift it and drain free of water. 

 Set the jar in the shallow milk pan and fill to overflowing with 

 the boiling fruit. Slip a silver-plated knife or the handle of 

 a spoon around the inside of the jar, that the fruit and the 

 juice may be packed solidly. Wipe the rim of the jar, dip 

 the rubber ring^in boiling water and put it smoothly on the 

 jar, then put on the cover and fasten. Place the jar on a 

 board and out of the draft of cold air. The work of filling 

 and sealing must be done rapidly, and the fruit must be boil- 

 ing hot when it is put into the jars. If screw covers are used, 

 it will be necessary to tighten them after the glass has cooled 



SMALL CANNING OUTFIT 



and contracted. When the fruit is cold wipe the jars with 

 a wet cloth. Paste on the labels, if any, and put the jars on 

 shelves in a cool, dark closet. 



In canning, any proportion of sugar may be used, or fruit 

 may be canned without the addition of any sugar. However, 

 that which is designed to be served as a sauce should have 

 the sugar cooked with it. Fruit intended for cooking pur- 

 poses need not have the sugar added to it. 



Large growers of peaches everywhere have ex- 

 perimented seriously with various methods for dis- 

 posing of waste peaches or of taking up any excess 

 in times of glut when it may easily happen that for 



