CHAPTER XVI. 



CANNING FRUIT. 



Canning or preserving fruit in its natural state in air- 

 tight jars is an excellent method of supplying the table 

 with fruit the year round almost as good as when first 

 pulled from the tree. It is absolutely necessary to suc- 

 cess in canning to use good sound fruit and jars that can 

 be closed perfectly air-tight. The fruit is prepared the 

 same as for cooking, sugar added if desired, and heated 

 more or less according to kind. Strawberries require 

 very little cuoking, but peaches must be cooked a much 

 longer time. The jars are heated and filled to the top 

 with the hot fruit and sealed at once. All air must be 

 excluded. Jars are sometimes thought to be air-tight, 

 when, if the tops are turned down, the water will es- 

 cape. When properly canned and kept in a cool, dry 

 place, exposed to light as little as possible, fruit will re- 

 main in a good condition several years. It will mould 

 in a damp cellar. 



As large quantities of peaches are preserved in this 

 manner, every orchard should be supplied with trees of 

 the best late varieties. When canned in the fall the 

 fruit escapes the trying heat of summer, which often 

 induces decay. 



