preserve the fruit. On opening tin cans remember to pour all the fruit into an earthen or glass dish. If any part is not used at the time, recook and return to dish, and it will keep for a day or two, many of the less perishable fruits longer. Or if put up in self-seal- ing glass cans the fruit or vegetables left over will keep a day or two by simply returning to the cans, screwing on the cover and setting in refrigerator. Wines, cider, slyrubs, etc., must be bottled* well, corked, sealed, and the bottles placed on their sides in a box of sand or sawdust. To can maple syrup, pour hot into cans or jugs and seal well. Quinces, pears, citrons, watermelon rinds and some of the smaller fruits, luch as plums, cherries, currants, etc., harden when put at first into a syrup of their own Weight of sugar. These should first be boiled tender in water, or in a very weak syrup, and the rest of the sugar added afterward. Fruits which become soft too readily and fall to pieces may be hardened a little by pouring the hot syrup over the fruit, or strewing part of the sugar over it and letting it stand awhile to draw out the juice ; or it may be skimmed out of the syrup after cooking a few minutes, placed in the sun two or three hours, and the boiling s}'Tup poured over it after^vard. As many recipes for canning give proportions in pounds, the table of weights and measures in back part of book will be found a conven- ient reference when scales are not at hand. A bushel of peaches makes about twelve or thirteen quarts, and pears almost twice as many as peaches ; a bushel of either blackberries, blueberries or raspberries makes about nineteen quarts, and strawberries about sixteen or seventeen. The above estimates are given from tests, but no really definite rule can be given, as some use more or less syrup in canning, and a great deal depends upon the ripeness of fruits. In opening a can without the can-tightener, as that answers for opening self-sealers if hard to ojien, insert the point of a thin-bladed pen- knife or other instrument beneath the rubber and push it in towards the neck, which lets in the air, and the top can then be readily un- screwed. When not in use the rubber rings may be left in, not on, cans, but the tops should not he screwed on, as the cans will become musty if kept closed. Keep the covers (best place also for rubbers) in a box or basket near the cans. Those who use tin cans advise throwing them away after the second year, as the fruit acids dam- age the tin. All cans, jaFS or bottles, should be carefully washed as eoon s^ emptied, taking care that tha stappera and coyers 98 CAMKINO FRUITS. have their share of attention. It ia well to put soda or ammonia — into the jars or bottles, fill up with water, and let stand an hour, putting the stoppers or covers into a bowl to soak in the same way. Then pour out and scald nicely, but not with boiling water, as that cracks the ~ polished surface inside ; wipe drj', set in ■ the sun or wind to air, and then set away carefully. It is often difficult to remove the tops of glass jars when screwed on, on account of the slippery nature of the glass. The holder represented in the cut will be understood at a glance. It clasps and holds the jar without danger of breaking it.

AI-modernized reading of the original text

preserve the fruit. On opening tin cans remember to pour all the fruit into an earthen or glass dish. If any part is not used at the time, recook and return to dish, and it will keep for a day or two, many of the less perishable fruits longer. Or if put up in self-sealing glass cans the fruit or vegetables left over will keep a day or two by simply returning to the cans, screwing on the cover and setting in refrigerator. Wines, cider, syrups, etc., must be bottled well, corked, sealed, and the bottles placed on their sides in a box of sand or sawdust. To can maple syrup, pour hot into cans or jugs and seal well. Quinces, pears, citrons, watermelon rinds and some of the smaller fruits, luch as plums, cherries, currants, etc., harden when put at first into a syrup of their own Weight of sugar. These should first be boiled tender in water, or in a very weak syrup, and the rest of the sugar added afterward. Fruits which become soft too readily and fall to pieces may be hardened a little by pouring the hot syrup over the fruit, or strewing part of the sugar over it and letting it stand awhile to draw out the juice ; or it may be skimmed out of the syrup after cooking a few minutes, placed in the sun two or three hours, and the boiling s}'Tup poured over it afterward. As many recipes for canning give proportions in pounds, the table of weights and measures in back part of book will be found a convenient reference when scales are not at hand. A bushel of peaches makes about twelve or thirteen quarts, and pears almost twice as many as peaches ; a bushel of either blackberries, blueberries or raspberries makes about nineteen quarts, and strawberries about sixteen or seventeen. The above estimates are given from tests, but no really definite rule can be given, as some use more or less syrup in canning, and a great deal depends upon the ripeness of fruits. In opening a can without the can-tightener, as that answers for opening self-sealers if hard to open, insert the point of a thin-bladed penknife or other instrument beneath the rubber and push it in towards the neck, which lets in the air, and the top can then be readily unscrewed. When not in use the rubber rings may be left in, not on, cans, but the tops should not he screwed on, as the cans will become musty if kept closed. Keep the covers (best place also for rubbers) in a box or basket near the cans. Those who use tin cans advise throwing them away after the second year, as the fruit acids damage the tin. All cans, jaFS or bottles, should be carefully washed as soon as emptied, taking care that tha stappera and coyers 98 CAMKINO FRUITS. have their share of attention. It ia well to put soda or ammonia — into the jars or bottles, fill up with water, and let stand an hour, putting the stoppers or covers into a bowl to soak in the same way. Then pour out and scald nicely, but not with boiling water, as that cracks the ~ polished surface inside ; wipe drj', set in ■ the sun or wind to air, and then set away carefully. It is often difficult to remove the tops of glass jars when screwed on, on account of the slippery nature of the glass. The holder represented in the cut will be understood at a glance. It clasps and holds the jar without danger of breaking it.

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