Recipes For Canning

The several ways of canning fruit are variations only of two original methods - i.e., by cooking the fruit in an open saucepan and transferring to the jars, and by cooking the fruit in the same jars in which it is to be set aside. In either case the fruit is but slightly cooked, and no more sugar is used than would be palatable if the fruit were to be eaten fresh. This quantity is about one cup of sugar and one cup of water to a quart of juicy fruit. The water is increased to two cups for dry fruits like pears and apples.

In canning, as the syrup is not of sufficient strength to prevent the growth of microbes, no pains must be spared to insure complete sterilization. While the fruit is cooking in the syrup in the saucepan, let the jars stand, filled with boiling water, on a folded cloth, saturated with boiling water, upon the back of the range. When the fruit is cooked, pour the water from the jars and fill at once to overflow with fruit and syrup. Adjust new rubbers and quickly screw on the lids, which have been standing, meanwhile, in boiling water. A wide-mouthed funnel with spreading top is convenient in filling the jars.

When the fruit is cooked in the jars - and this method conserves the flavor more perfectly - fill the jars with the prepared fruit. Set them on a heavy fold of cloth, paper, or on a perforated board, in a saucepan half filled with warm water. Fill to overflow with hot syrup, adjust new rubbers, and screw down the covers lightly. Bring the water in the saucepan to the boiling point and let boil from five to ten minutes. If necessary, add more hot syrup to fill the jars to overflow, or use one jar to fill the others. Screw the covers on tightly, let cool in water, tighten the covers once more, and set aside in a cool, dark closet. Patent canners may be found at kitchen furnishing stores that simplify canning by the latter method. These are of much assistance in canning fruit and are invaluable in canning vegetables. Vegetables, gathered at the proper time, cooked sufficiently and with care, will keep indefinitely and without the use of any "preservative."