722 
gauge and the glass cylinder must both 
be heated gradually that the hot syrup 
may not break them. If the gauge regis- 
ters more than 25 degrees, add more fruit 
juice. If, on the other hand, it registers 
less than 25 degrees, add more sugar. In 
making syrups for canning and preserving 
fruits, the exact amount of sugar in a 
syrup may be ascertained at any stage of 
boiling, and the syrup be made heavier 
by adding sugar, or lighter by adding 
water, as the case demands. 
Canning Fruit 
This method of preserving fruit for 
home use is, from all points, the most 
desirable. It is the easiest and commonly 
considered the most economical and the 
best, because the fruit is kept in a soft 
and juicy condition in which it is be- 
lieved to be easily digested. The wise 
housekeeper will can her principal fruit 
supply, making only enough rich pre: 
serves to serve for variety and for special 
occasions. 
The success of canning depends upon 
absolute sterilization. If the proper care 
is exercised there need be no failure, ex- 
cept in rare cases, when a spore has de- 
veloped in the can. There are several 
methods of canning; and while the prin- 
ciple is the same in all methods, the con- 
ditions under which the housekeeper 
must do her work may, in her case, make 
one method more convenient than an- 
other. For this reason three will be given 
which are considered the best and easiest. 
These are: Cooking the fruit in the jars 
in an oven; cooking the fruit in the jars 
in boiling water; and stewing the fruit 
before it is put in the jars. The quantity 
of sugar may be increased if the fruit is 
liked sweet. 
It is most important that the jars, 
covers, and rubber rings be in perfect 
condition. Examine each jar and cover 
to see that there is no defect in it. Use 
only fresh rubber rings, for if the rubber 
is not soft and elastic the sealing will 
mot be perfect. Each year numbers of 
jars of fruit are lost because of the false 
economy in using an old ring that has 
lost its softness and elasticity. Having 
the jars, covers, and rings in perfect con- 
ENCYCLOPEDIA OF PRACTICAL HORTICULTURE 
dition, the next thing is to wash and 
sterilize them. 
Have two pans partially filled with 
cold water. Put some jars in one, laying 
them on their sides, and some covers in 
the other. Place the pans on the stove 
where the water will heat to the boiling 
point. The water should boil at least 10 
or 15 minutes. Have on the stove a shal- 
low milkpan in which there is about two 
inches of boiling water. Sterilize the 
cups, spoons and funnel, if you use one, 
by immersing in boiling water for a few 
minutes. When ready to put the pre 
pared fruit in the jars slip a broad skim- 
mer under a jar and lift it and drain 
free of water. Set the jar in the shallow 
milk pan and fill to overflowing with the 
boiling fruit. Slip a silver-plated knife 
or the handle of a spoon around the in- 
side of the jar, that the fruit and juice 
may be packed solidly. Wipe the rim of 
the jar, dip the rubber ring in boiling 
water and put it smoothly on the jar, 
then put on the cover and fasten. Place 
the jar on a board and out of a draft of 
cold air. The work of filling and sealing 
must be done rapidly, and the fruit must 
be boiling hot when it is put into the 
jars. If screw covers are used, it will be 
necessary to tighten them after the glass 
has cooled and contracted. When the 
fruit is cold wipe the jars with a wet 
cloth. Paste on the labels, if any, and 
put the jars on shelves in a cool, dark 
closet. 
In canning, any proportion of sugar 
may be used, or fruit may be canned with- 
out the addition of any sugar. However, 
that which is designed to be served as a 
sauce should have the sugar cooked with 
it. Fruit intended for cooking purposes 
need not have the sugar added to it. 
Juicy fruits, such as berries and cher- 
ries, require little or no water. Straw- 
berries are better not to have water added 
to them. The only exception to this is 
when they are cooked in a heavy syrup. 
Raspberries 
12 quarts of raspberries. 
2 quarts of sugar. 
Put two quarts of the fruit in the pre- 
serving kettle; heat slowly on the stove; 
