THIS IS THE WAY 



mm 



Any fruit is canned very much 

 like this; see pages 12 and 13. 

 And you can use any of the 

 jars described on page 3. 



These pictures show the light- 

 ning-type jar. 



8. Meantime, heat clean jars and 

 lids. Put hot wet rubber ring on 

 jar, and pack peaches loosely, one 

 at a time. Leave Vjj inch head 

 space. 



1 . Choose peaches that are sound, 

 ripe, firm. Don't use any with de- 

 cayed spots. Even if you cut out 

 the spots, bacteria may lurk to spoil 

 the rest. 



2. Work with only enough for one 

 canner load at a time. Wash fruit 

 well. Lift out of water. Don't 

 bruise. 



3. For easy peeling, dip in boiling 

 water about a minute or so, then 

 dip quickly into cold water. A 

 wire basket or cheesecloth will hold 

 the fruit. 



9. Cover peaches with boiling liquid, 

 still leaving */2 inch head space. It 

 usually takes about % to 1 cup of 

 liquid to each quart jar. 



10. Work out air bubbles by run- 

 ning a knife blade down the sides of 

 jar. Add more liquid if needed. 



11. Wipe jar rim and ring with 

 clean, damp cloth. One sticky bit 

 can keep the jar from sealing air- 

 tight. Put on glass lid. 



Prepare one canner load at a time 



