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Chapter XXXVIII − THE CANNING OF FRUITS AND
VEGETABLES
Directions
FRUIT for canning should be fresh, firm, of good quality, and not over−ripe; if over−ripe,
some
of the spores may survive the boiling, then fermentation will take place in a short time.
For canning fruit, allow one−third its weight in sugar, and two and one−half to three cups
1
water
to each pound of sugar. Boil sugar and water ten minutes to make a thin syrup; then cook a
small quantity of the fruit at a time in the syrup; by so doing, fruit may be kept in perfect
shape.
in
Hard fruits, like pineapple and quince, are cooked in boiling water until nearly soft, then put
syrup to finish cooking. Sterilized jars are then filled with fruit, and enough syrup added to
overflow jars. If there is not sufficient syrup, add boiling water, as jars must be filled to
overflow.
Introduce a spoon between fruit and jar, that air bubbles may rise to the top and break; then
quickly put on rubbers and screw on sterilized covers. Let stand until cold, again screw
being sure this time that jars are air−tight. While filling jars, place them on a cloth wrung out
hot water.
covers,
of
2
To Sterilize Jars
Wash jars and fill with cold water. Set in a kettle on a trivet, and surround with cold water.
Heat
water
New
as
gradually to boiling−point, remove from water, empty, and fill while hot. Put covers in hot
and let stand five minutes. Dip rubber bands in hot water, but do not allow them to stand.
rubbers should be used each season, and care must be taken that rims of covers are not bent,
jars cannot then be hermetically sealed.
3
Canned Porter Apples
Wipe, quarter, core, and pare Porter apples, then weigh. Make a syrup by boiling for ten
minutes one−third their weight in sugar with water, allowing two and one−half cups to each
pound
for
of sugar. Cook apples in syrup until soft, doing a few at a time. Fill jars, following Directions
Canning.
Chapter XXXVIII − THE CANNING OF FRUITS AND VEGETABLES
674
Page
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