HOME CANNING OF FRUITS AND VEGETABLES 183 



enough water is used in the boiler to come within an inch or two above 

 the false bottom ; the steam will do the heating as well as would filling the 

 boilers full of water. The tops of the jars of fruit are slightly loosened 

 before placing in the boiler in order to allow for expansion, but the 

 boiler should have a very close fitting, cover which will prevent un- 

 necessary loss of steam. 



Many of the larger fruits are canned by merely cooking in a syrup. 

 For Peaches and Pears,- a pound of sugar and, a quart of water 

 should be used for every four pounds of fruit. For smaller fruits, use 

 one-half pound sugar for every pound of fruit, and let stand two hours 

 before cooking. Bring the small fruits to a boiling point only. The 

 large fruits, as soon as pared, should be thrown in cold water to prevent 

 discoloration. When a sufficient quantity is prepared they can be 

 placed in the boiling syrup and allowed to cook until they are easily 

 pierced with a straw. 



Large-mouthed jars should be used for canning. They should be 

 placed in a pan of cold water and brought to the boiling point while the 

 fruit is being prepared. When the fruit has been sufficiently cooked, 

 take the jars out of the boiling water, stand on a folded towel, put the 

 fruit in the jars through a wide-mouthed funnel, filling jars until they 

 overflow. In order to get all of the air bubbles out of the cans an ex- 

 cellent method is to run a spoon handle inside of the jar until they are 

 all gone, then the can must be filled until it overflows again and sealed 

 very quickly. 



All of the canning utensils should be kept m a pan of boihng water 

 and never allowed to get cold. After sealing tightly, the cans should 

 be placed- upside down and allowed to cool slowly. All cans which be- 

 gin to ferment and bubble should be boiled again. When you are sure 

 that the fruit is properly sealed and that none of the cans are going to 

 work, the jars should be wiped a Httle and placed in a cool, dry place. 

 All canned products which contain sugar are decomposed by sunlight, 

 so that it is best to keep canned fruit in a place which is dark. 



In the making of jams, jellies and preserves, fruit and sugar should 

 be used pound for pound., Always heat the sugar before adding to the 



