14 PRESERVATION OF FOOD. 



(9.) Place a new rubber on each jar, adjust the cover of the 

 jar, and partially seal it. 



(10.) Sterilize the jars for the required length of time. The 

 jars should be immersed in sufficient boiling water to cover the 

 tops to the depth of about I inch. Do not begin to time the sterili- 

 zation until the water boils rapidly. Keep the water boiling during the 

 sterilization period. Remove the jars from the sterilizer, s'eal them, 

 and invert them to cool. Avoid a draught on the jars, but cool 

 them as rapidly as possible. 



(n.) Wash the jars thoroughly, label them, and set them away. 

 Store red fruits in a dark place to prevent loss of colour. 



CANNING FRUIT WITHOUT SUGAR. 



Fruit may be canned in water instead of syrup without in any 

 way affecting the ease of canning, the keeping quality of the fruit, 

 or the wholesomeness of the product. When a sugar shortage 

 existed this method enabled housewives to conserve the fruit sur- 

 plus. In times when sugar is plentiful this method is not advisable, 

 as sugar adds to the attractiveness of texture and flavour of fruits 

 preserved with it. 



CALIFORNIA SYRUP FORMULA. 



The following syrups are made according to the California 

 Syrup Formula. The amount used depends upon the ripeness of 

 the fruit and the fullness of the pack. 



(i.) Very Thin Syrup. One cup or less sugar to I cup water and 

 heat to the boiling-point. 



(2.) Thin Syrup. One and one-half cups sugar to I cup water 

 and heat to the boiling-point. 



(3.) Medium Thin Syrup. Make in the proportion of 1^2 cups 

 sugar and I cup water; boil 2 or 3 minutes or until the solution 

 begins to be syrupy. 



(4.) Medium Thick Syrup. Make in proportion of ij^ cups 

 sugar and I cup water; boil 5 minutes. 



(5.) Thick Syrup. One and one-half cups sugar and I cup water ; 

 boil 8 to 12 minutes or until it forms a soft ball in water. 



NOTE. In making syrups see that the sugar is thoroughly dissolved 

 before the syrup is allowed to boil, else the sugar is apt to candy 

 in the bottom of the jar. 



Apples. 



Pare, core, then blanch and cold-dip. Pack in jars and add 

 syrup. Boiled cider may be used instead of syrup if desired. Ster- 

 ilize the required length of time. 



