The work room should be clean and so
should the cans and covers. It is not sufficient to rinse the cans in
clean water. Both the jars and the covers should be taken from boiling
water immediately before being used.
Use only sound fruit, cook it sufficiently, adding the sugar when the
fruit is almost done. If you cook the fruit in syrup, do not have a
heavy syrup. Put into jar while piping hot, filling the jar as full as
possible, put on the cover immediately, turning until it fits snugly;
turn jar upside down for a few hours to see if it leaks; tighten again
and put in cool place.
An even better way, especially for berries, is to fill the jar with
fruit, pour syrup over them, put the jars into a receptacle containing
water and let this water boil until the berries are done; then fill the
jars properly and seal. Some berries that lose their color when cooked
in syrup retain it when treated this way.
Canned fruits are not as good as the fresh ones, but better than none.
Be sure that they are not fermenting when opened. When proper care is
exercised a spoiled jar is a rarity. If there is any doubt about the
fruit, scald and cool before using.
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