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The fruit having been picked, halved, and pared, as the case 

 may be, is neatly packed into the glass jars. The jars are then 

 filled with thin, clear syrup made of white sugar, in the proportions 

 given above, or, roughly speaking, by boiling one cup of sugar in 

 one quart of water; this will give sufficient syrup for two quart 

 jars. The syrup is used only to make the fruit palatable, and not 

 for its preserving effect. 



Place the jar in a boiler of tepid water reaching to within an 

 inch of the top, and on a few nails or wooden rack with holes bored 

 through. Screw on the stoppers loosely without rubber ; cover the 

 kettle or boiler, and boil till the fruit is done. A lower degree than 

 212 F. is unreliable; but this boiling should not be unduly carried 

 on. Have some syrup ready on the stove for filling up the jars. 

 When done, remove the jar from the hot water, put it in a place 

 out of the reach of draughts of cold air, on a folded wet towel, so as 

 to completely fill the hollow in the bottom of the jar, and thus ward 

 against breakage ; fill to the top with the hot syrup, wipe off the 

 neck, put on the rubber, screw down the cover tightly ; invert each 

 can or jar, to make sure that there is no leakage and that no air can 

 get in. 



If there is a leakage, remove the cover, refill with syrup, try 

 another rubber, and cover if still hot ; if cool, heat again as already 

 explained. Thus prepared, fruit will keep indefinitely. Glass jars 

 containing fruit should either be put away for keeping into a dark 

 room or be wrapped up in paper so as to exclude light, which has a 

 deleterious chemical effect on the fruit, causing it to turn dark in 

 colour. 



CANNING IN FACTORY. 



The following account of operations in one of the large 

 Calif ornian factories is taken from Pacific Rural Press: "The 

 fruit is pared and cored, and then washed in large troughs of clean 

 water. Then each can is crowded full and marked with the grade 

 of the fruit to which it belongs. The cans up to this point have the 

 large circular opening in the top, through which they are filled. 

 They are then placed in racs holding several dozens, the racks 

 being mounted on cars which bring them to the right height for 

 convenient handling. They are then wheeled to the syrup tank and 

 filled with syrup, about 300 to 350 pounds of sugar being used to a 

 ton of peaches. The little caps to cover the circular openings, each 

 cap with a small hole in the centre, are next soldered on with an 

 apparatus by which a large number are handled in a minute. The 

 truck on which stands the rack is then passed 011 to a tank full of 

 boiling water, in which the rack, cans, and all are immersed. The 

 hole in the cap is so small that no water enters, and none of the 

 syrup comes out. Next, the rack full of cans is replaced on the 

 truck and passed on to the second solderers, who deftly deposit a 

 drop of solder on the hole in the cap. To make sure that no germs 

 of decomposition are left within, the cans are again immersed in 

 boiling water, and are then ready for packing, in which is included 



