METHODS OF FKUIT PRESERVING. 



585 



Canning* — The success of canning depends upon absolute sterilisation. If 

 the proper care be exercised there need be no failure, except in rare cases, when 

 a spore has developed in the can. There are several methods of canning ; and 

 while the principle is the same in all methods, the conditions under which the 

 housekeeper must do her work may, in her case, make one method more con- 

 venient than another. The best and easiest 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 not 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 condition, the next thing is to 

 wash and sterilise them. 



Have two pans partially tilled 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 

 ten or fifteen minutes. Have on the stove a shallow milkpan in which there 

 is about two inches of boiling water. Sterilise the cups, spoons, and funnel, if 

 you use one, by immersing in boiling water for a few minutes. When ready to 

 put the prepared fruit in the jars, slip a broad skimmer under a jar and lift it 

 and drain free from water. Set the jar in the shallow milkpan and fill to over- 

 flowing with the boiling fruit. Slip a silver-plated knife or the handle of a 

 spoon around the inside 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 draught 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 

 without 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 cherries, 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. 



Canned Fruit Cooked in the Oven. — The work is easily and quickly done, 

 and the fruit retains its shape, colour, and flavor better than when cooked in 

 the preserving kettle. 



Cover the bottom of the oven with a sheet of asbestos, the kind plumbers 

 employ in covering pipes. It is very cheap and may usually be found at 

 plumbers' shops. If the asbestos is not available, put into the oven shallow 

 pans in which there are about two inches of boiling water. 



Sterilise the jars and utensils. Make the syrup ; prepare the fruit the same 

 as for cooking in the preserving kettle. Fill the hot jars with it, and pour in 

 enough syrup to fill the jar solidly. Run the blade of a silver-plated knife 

 around the inside of the jar. Place the jars in the oven, either on the asbestos 

 or in the pan of water. The oven should be moderately hot. Cook the fruit 

 ten minutes ; remove from the oven and fill the jar with boiling syrup. Wipe 



* By canning- is understood bottling as well as tinning in America. 



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