Thoroughly wash all the utensils just before using. Sterilize the cans and glasses by- placing them in a large kettle or boiler on the stove, covering them with cold water, and allowing the water to reach the boiling- point and to boil for half an hour. Covers and rub- ber rings should be treated in the same way. Prepare the fruit by careful washing, picking over^ paring, and cutting. The skins may be loosened on peaches and tomatoes by pouring hot water over them. Weigh both fruit and sugar, or measure if no scales are available. See that the cooking apparatus is in good order, that the proper heat may be continued. Courtesy of New York State College of Agriculture at Comdl University. Fig. 48. — A steam cooker may be a part of the canning apparatus. THE HOME SUPPER 99 Avoid rapid boiling of the fruit. Place the cans, when they are to be filled with hot fruit, upon a towel wet in very hot wa- ter or in a pan holding an inch or so of hot water. Never hold the can or glass in the hand. Use a dipper for putting cooked fruit into the canl A funnel is useful placed in the mouth of the jar. Put whole fruit and halves com- pactly in the jar, using tablespoon and^ fork, or two tablespoons. It requires practice to do this well. See that all air bubbles are re- moved, and fill the cans to overflowing, before putting on the glass tops and fastening on the spring. Wipe off the jars Courtesy of New York State CoUege of AifricuUure at Corndl UrUtersUif. Fig. 49. — A sterilizer with a rack may be used for steriliz- ing cans and glasses. Courtesy of New York State Calif oe of Agriculture at ComeU University. ♦Fig. 50. — Spring top jar. Position of spring dur- Position of spring after * ing cooking. cooking. carefully, and stand them on their tops for a day in order to test the tightness of the rubbers and the fastening. After filling jelly glasses, set them at one side, and cover them all with a piece of cheesecloth until the jelly becomes firm. Then pour melted paraffin upon the jelly in each glass, and when the paraffin is cooled, put the covers on firmly. Label the jars with the name of the fruit and the date. lOO FOOD AND HEALTH Canniiig. Method I. (Material cooked before it is put into the can.) This is a good method for berries, and for fruit that will be served as a sauce. Proceed in the preparation and finishing according to the general directions. Cook the fruit gently for half an hour. Use as little water as possible. No sugar is required in the canning pro- cess, but the flavor is better if a small amount is used in the beginning — a half cup of sugar to a pound of fruit is enough. Method 2. (Material cooked In the can.) This is the better method for whole fruit and halves. Select firm, well-shaped fruit for this method, re- jecting the mellow and soft fruit. Pack the cans tightly with the fruit, and pour in hot water with sugar dissolved in it, a half cup to the quart can✪ Canning Fruit. More sugar can be used, if so desired. Set the jars in a boiler on a rack,' and surround them with warm water, to a height that will not allow the water to boil into the cans. Set the cover on each jar, but do not fasten them. Cover the boiler closely, bring the water to a boil, and allow it to boil for an hour. At the end of this time, with a fork test the fruit for tenderness ; pour in more sirup if it is necessary. Remove the jars when the water has cooled sufficiently, and adjust the covers. Cold water is sometimes used at the be- ginning, but this makes the process longer. Apparatus is constructed for this method of canning, but the ordinary boiler answers the purpose. Courtesy of New York State College of AgrictMwre at Cor- nell UniversUy. Fig. 51. — Testing the tightness of the rubbers and the fastenings, af- ter the jars have been filled and have stood on their tops for a day.

AI-modernized reading of the original text

Thoroughly wash all the utensils just before using. Sterilize the cans and glasses byplacing them in a large kettle or boiler on the stove, covering them with cold water, and allowing the water to reach the boiling- point and to boil for half an hour. Covers and rubber rings should be treated in the same way. Prepare the fruit by careful washing, picking over^ paring, and cutting. The skins may be loosened on peaches and tomatoes by pouring hot water over them. Weigh both fruit and sugar, or measure if no scales are available. See that the cooking apparatus is in good order, that the proper heat may be continued. Courtesy of New York State College of Agriculture at Comdl University. Fig. 48. — A steam cooker may be a part of the canning apparatus. Avoid rapid boiling of the fruit. Place the cans, when they are to be filled with hot fruit, upon a towel wet in very hot water or in a pan holding an inch or so of hot water. Never hold the can or glass in the hand. Use a dipper for putting cooked fruit into the canl A funnel is useful placed in the mouth of the jar. Put whole fruit and halves compactly in the jar, using tablespoon and^ fork, or two tablespoons. It requires practice to do this well. See that all air bubbles are removed, and fill the cans to overflowing, before putting on the glass tops and fastening on the spring. Wipe off the jars Courtesy of New York State CoUege of AifricuUure at Corndl UrUtersUif. Fig. 49. — A sterilizer with a rack may be used for sterilizing cans and glasses. Courtesy of New York State College of Agriculture at Cornell University. ♦Fig. 50. — Spring top jar. Position of spring dur- Position of spring after * ing cooking. cooking. carefully, and stand them on their tops for a day in order to test the tightness of the rubbers and the fastening. After filling jelly glasses, set them at one side, and cover them all with a piece of cheesecloth until the jelly becomes firm. Then pour melted paraffin upon the jelly in each glass, and when the paraffin is cooled, put the covers on firmly. Label the jars with the name of the fruit and the date. lOO Canniiig. Method I. (Material cooked before it is put into the can.) This is a good method for berries, and for fruit that will be served as a sauce. Proceed in the preparation and finishing according to the general directions. Cook the fruit gently for half an hour. Use as little water as possible. No sugar is required in the canning process, but the flavor is better if a small amount is used in the beginning — a half cup of sugar to a pound of fruit is enough. Method 2. (Material cooked In the can.) This is the better method for whole fruit and halves. Select firm, well-shaped fruit for this method, rejecting the mellow and soft fruit. Pack the cans tightly with the fruit, and pour in hot water with sugar dissolved in it, a half cup to the quart can. More sugar can be used, if so desired. Set the jars in a boiler on a rack,' and surround them with warm water, to a height that will not allow the water to boil into the cans. Set the cover on each jar, but do not fasten them. Cover the boiler closely, bring the water to a boil, and allow it to boil for an hour. At the end of this time, with a fork test the fruit for tenderness ; pour in more sirup if it is necessary. Remove the jars when the water has cooled sufficiently, and adjust the covers. Cold water is sometimes used at the beginning, but this makes the process longer. Apparatus is constructed for this method of canning, but the ordinary boiler answers the purpose. Courtesy of New York State College of AgrictMwre at Cornell UniversUy. Fig. 51. — Testing the tightness of the rubbers and the fastenings, after the jars have been filled and have stood on their tops for a day.

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