HOW 
Any fruit may be canned much 
like this (pp.10 to 12).And you 
can use any .of the jars de- 
scribed on page 3, or fin cans, 
page 4. 
These pictures show the 
wire-bail-type jar. 
my Glass iid 
Bs, 7] ; 
> Rubber 
Seals here 
A Wire bail 
To Sweeten Fruit. 
To sweeten fruit you can make 
a sugar sirup as shown for peaches. 
Or for very juicy fruit, use sugar 
without added liquid. If sugar is 
scarce you can use part corn sirup 
or honey {p. 10), or put up fruit 
without sweetening. 
Sugar sirup. — Make sirup by 
boiling sugar and water or fruit 
juice 5 minutes. Remove scum. For 
fruit juice, crush thoroughly ripe, 
juicy fruit and bring to boil over 
“TO HOT-PACKk 
low heat. Strain through jelly bag 
or other cloth. 
Sirup Sugar Water or juice 
{cups) (cups) 
Thin sess 1 3 
Medium ...... J 2 
Heavy . : inate : 1 1 
When fruit is juicy. — If you use 
the hot-pack method, you can add 
dry sugar fo the raw fruit — about 
2 cup to a quart. Bring to'a boil 
over low heat. Pack fruit in the 
juice that-cocks out. 
To Can Without Sugar ne 
Sugar helps canned fruit hold its * | 
_ shape, color, and flavor, but if isn't 
needed to prevent spoilage. To can 
without sugar, heat fruit in its own 
juice, in extracted juice, or in 
water. Process unsweetened fruit 
the same as sweetened. — 
To sweeten fruits before serv- 
ing, drain the liquid, dissolve sugar 
in it by heating for a few minutes, 
pour over the fruit, and let stand 
several hours. 
| Choose peaches 
that are 7) Wash fruit well. Work with 
sound, ripe, firm. 
only enough for one canner 
load at a time. Lift out of water. 
Don't bruise. 
3 Dip peaches in boiling water 
just long enough to loosen 
skins. Then dip quickly into: cold 
water. Use a wire basket or 
cheesecloth to hold the fruit. 
4 Remove skins; halve and pit 
: fruit. To keep peaches from 
turning dark, drop into water con- 
taining 2 tablespoons each of salt 
and vinegar to the gallon. Drain 
just before heating. 
Prepare one canner load at a time 
