Sterilization with Little or No Sugar : Canned Fruit Jars and Rubbers for Canned Fruit. — There are many types of fruit jars. Glass jars rather than metal cans should be used for home canning. Jars should be constructed so that there is no contact of the fruit with metal, hence a jar having a glass cover is desirable. A large opening, simple construction, ease in cleaning, and perfect sealing are charac- teristics of good fruit jars. Soft, elastic rubbers should be chosen. It is poor economy to use old rubbers. Rubber after usage becomes hard and inelastic; it may cause imperfect sealing and hence decay of the fruit. Glass jars and rubbers should be tested before using: Partly fill the jar with water, adjust the rubber and cover, seal, invert the jar. Examine carefully for leakage. Sterilizing Fruit Jars and Jelly Glasses. — Fill and sur- round jars and glasses with cold water. Cover lids and rubbers with cold water. Gradually heat the water and allow it to boil for 10 or 15 minutes. Allow the jars, covers, and rubbers to remain in the boiling water until just ready to use them. Do not touch the inside of the jars and covers with your fingers. Immerse silver or wooden spoons, cups, silver knives, skewers, or knitting needles used for testing fruits, in boiling water before using them in contact with the foods. If corks are used for sealing bottles, sterilize them also. Selection and Preparation of Fruit for Canning. — Select solid, and not overripe, fruit. It is better to have under- ripe than overripe fruit. Fresh fruits — if possible picked 296 THE COOKING OF POODS on the same day they are to be used — are desirable for canning. Most fruits should be washed before using. Quinces should be rubbed with a coarse towel before they are washed. Berries and small fruits should be washed before they are hulled or stemmed. Most small fruits contain so much water that it is not necessary to add water for cook- ing. Hence such fruits should be drained thoroughly after washing. If there are any decayed or bruised spots on fruit, the damaged portion should be removed completely. If possible, a silver knife should be used for paring fruits. (See Suggestions for Cooking Fruits, p. 32.) Peaches and tomatoes may be peeled instead of pared. This is done by placing the fruit in a wire basket and then immersing the basket in a kettle of boiling water for 3 minutes. Re- move the basket of fruit from the hot water and plunge it for a moment in cold water. Drain, then peel the fruit. If desired, cut into halves, quarters, or slices. After fruit is peeled or pared, it can be kept from discoloring by cover- ing with cold water. METHODS OF CANNING FRUIT Several methods may be used for canning fruit : (a) Cook the fruit in water or syrup until tender (test with a sterilized knitting needle or skewer). If small juicy fruits are used, no water should be added. Add the sugar to them and allow them to stand until some of the juice is drawn from them, then cook. If tough fruits are canned by this method, first steam, then cook in syrup, or first cook them in clear water, add the sugar, and finish cooking. After cooking the fruit, adjust the rubber on the sterilized jar, fill the jar (to overflowing) with the hot fruit and syrup, cover at once and seal. Invert the can and let it stand until cool. STERILIZATION WITH LITTLE SUGAR 297 Fruit may be canned with or without sugar. Usually some sugar is used. However, some housekeepers contend that the fresh-fruit flavor is retained better by reheating the fruit and adding the sugar just before it is served. Differ- ent quantities of sugar may be used. If the fruit breaks into pieces readily, cook in a thick syrup. For each pound of fruit use from \to 1 cupful of sugar✪ Canned Fruit. The quantity of water used with the sugar varies with the juiciness of the fruit. For each pound of fruit use ^ to 1 cupful of water.

AI-modernized reading of the original text

Sterilization with Little or No Sugar : Canned Fruit Jars and Rubbers for Canned Fruit. — There are many types of fruit jars. Glass jars rather than metal cans should be used for home canning. Jars should be constructed so that there is no contact of the fruit with metal, hence a jar having a glass cover is desirable. A large opening, simple construction, ease in cleaning, and perfect sealing are characteristics of good fruit jars. Soft, elastic rubbers should be chosen. It is poor economy to use old rubbers. Rubber after usage becomes hard and inelastic; it may cause imperfect sealing and hence decay of the fruit. Glass jars and rubbers should be tested before using: Partly fill the jar with water, adjust the rubber and cover, seal, invert the jar. Examine carefully for leakage. Sterilizing Fruit Jars and Jelly Glasses. — Fill and surround jars and glasses with cold water. Cover lids and rubbers with cold water. Gradually heat the water and allow it to boil for 10 or 15 minutes. Allow the jars, covers, and rubbers to remain in the boiling water until just ready to use them. Do not touch the inside of the jars and covers with your fingers. Immerse silver or wooden spoons, cups, silver knives, skewers, or knitting needles used for testing fruits, in boiling water before using them in contact with the foods. If corks are used for sealing bottles, sterilize them also. Selection and Preparation of Fruit for Canning. — Select solid, and not overripe, fruit. It is better to have underripe than overripe fruit. Fresh fruits — if possible picked on the same day they are to be used — are desirable for canning. Most fruits should be washed before using. Quinces should be rubbed with a coarse towel before they are washed. Berries and small fruits should be washed before they are hulled or stemmed. Most small fruits contain so much water that it is not necessary to add water for cooking. Hence such fruits should be drained thoroughly after washing. If there are any decayed or bruised spots on fruit, the damaged portion should be removed completely. If possible, a silver knife should be used for paring fruits. (See Suggestions for Cooking Fruits, p. 32.) Peaches and tomatoes may be peeled instead of pared. This is done by placing the fruit in a wire basket and then immersing the basket in a kettle of boiling water for 3 minutes. Remove the basket of fruit from the hot water and plunge it for a moment in cold water. Drain, then peel the fruit. If desired, cut into halves, quarters, or slices. After fruit is peeled or pared, it can be kept from discoloring by covering with cold water. METHODS OF CANNING FRUIT Several methods may be used for canning fruit : (a) Cook the fruit in water or syrup until tender (test with a sterilized knitting needle or skewer). If small juicy fruits are used, no water should be added. Add the sugar to them and allow them to stand until some of the juice is drawn from them, then cook. If tough fruits are canned by this method, first steam, then cook in syrup, or first cook them in clear water, add the sugar, and finish cooking. After cooking the fruit, adjust the rubber on the sterilized jar, fill the jar (to overflowing) with the hot fruit and syrup, cover at once and seal. Invert the can and let it stand until cool. STERILIZATION WITH LITTLE SUGAR 297 Fruit may be canned with or without sugar. Usually some sugar is used. However, some housekeepers contend that the fresh-fruit flavor is retained better by reheating the fruit and adding the sugar just before it is served. Different quantities of sugar may be used. If the fruit breaks into pieces readily, cook in a thick syrup. For each pound of fruit use from \to 1 cupful of sugar. The quantity of water used with the sugar varies with the juiciness of the fruit. For each pound of fruit use ^ to 1 cupful of water.

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