CANNING FRUIT, ETC. 219 



on the jars hot. I sometimes put the berries in the kettle of hot 

 syrup, letting them remain until thoroughly heated, not boiled, then 

 pour through a wide mouthed funnel that has been previously heated, 

 beingicareful to have the jars full. The jars should be warmed before 

 filling and a cloth wrung from hot water and wrapped around them. 

 As soon as full screw the covers on tight. Invert the jars while hot; 

 if they do not leak they are safe. And right here let me say, 

 that to my mind the secret of success in the whole business lies in 

 having every utensil used in the process hot. By strictly adhering 

 to this plan one need not fear fermentation or mold. 



The quantity of sugar used has nothing to do with preserving the 

 fruit; this I have proved by canning entirely without, therefore I 

 sweeten all kinds of fruit to suit the taste. Pears, peaches, apples, 

 etc., are nice steamed until they can be pierced with a fork, then care- 

 fully placed in jars with hot sugar syrup poured over them ; or 

 cooked in the syrup, not putting them in until the syrup boils. Some 

 of my neighbors say they cannot keep tomatoes in glass, but I find 

 no difficulty whatever ; when they are cooked sufficiently to can they 

 are taken off the stove, the scum and bubbles skimmed off and treated 

 as other fruit, being sure the jar is full, and if any bubbles arise skim 

 them off. I usually use the Mason jar, but some object to it because 

 they are so difficult to open. If a thin bladed knife is run around 

 the jar under the rubber, the cover may easily be removed. 



I have experimented a little with salicylic acid. The fruit looks 

 very nice, but I consider it worthless for use. 



All fruit after canning should be stored in a dark, cool place, and 

 strawberries should be wrapped in paper before putting away. 



Cucumbers seem to be the standard for sour pickles, and in their 

 preparation I prefer making ready for use instead of the old way of 

 putting them in brine. To do this, the best cider vinegar is neces- 

 sary, and their value lies in keeping them crisp and green. Cut the 

 cucumbers from the vine when about two or three inches in length, 

 wash and place in a stone jar. Prepare a brine, using a teacup of salt 

 to a gallon of water and pour over them while hot for three succes- 

 sive mornings, on the fourth morning drain off the brine, cover with 

 a thick layer of horseradish leaves, adding green peppers, mustard 

 bec\l if desired, and pour over the vinegar. Put on a weight, cover 

 tightly and set in a cool place. 



