Canning

Ingredients

• 1 pound of fruit
• a half cup of sugar

Method

1. 1

   Cook the fruit gently for half an hour.

2. 2

   Use as little water as possible.

3. 3

   No sugar is required in the canning process, but the flavor is better if a small amount is used in the beginning.

As published

This recipe was extracted from Foods and household management (1914) by Helen Kinne, page 55. The excerpt below is the record exactly as published.

Canning. — Fruit or vegetables sterilized at 212® F. and tightly sealed in jars or cans. 102 FOODS AND HOUSEHOLD MANAGEMENT Pretenring. — Whole fruit, sterilized, large amount of sugar added, and sealed or covered iu jars. Jam making. — Pruit brolcen up, sterilized, sugar added, and covered. Fio. 32. — Preserving kettJea in a large f actoiy. Jdly making. — Fruit juices, sterilized, sugar added, covered. Pickling. — Pruit and vegetables sterilized, vinegar, spices, and sugar the preservatives used. Drying. — Fruits and vegetables protected from dust and in- sects, and slowly dried by the sun's heat or artificial heat. Apparatus. — Scales. ' Quart measure. A preserving kettle of good enamel ware. Plated knives. Large spoon of enamel or wood. Tablespoon and table fork. Kat and qiiart cans with glass tops fastened by springs. New rubber rings. Jelly glasses with FRUIT AND ITS PRESERVATION 103 oovers. Cloth jelly bag. Stiok on which to hang the bag. Large bowl- Boiler, in whiah to stand the cans. A funnel. A dipper. Old towels, or cheap cloths. Saueer and spoon for testing. GENERAL METHODS AND RECIPES General directionB. — Thoroughly wash all the utensils, just before using. Sterilize the cans and glasses by placing them in a lai^ kettle or boiler on the stove, covering them with cold water, Fig. 33. — Picking over strawberries. and allowing the water td 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. .Avoid rapid boiling of the fruit. 104 FOODS AND HOUSEHOLD MANAGEMENT Place the cans when they are to be filled with hot fruit ujx)]! 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 can. A funnel is useful placed in the mouth of the jar. Put whole fruit and halves compactly in the jar, using table- spoon and fork, or two tablespoons. It requires practice to do this well. See that all air bubbles are renioved, and fill the cans to over- flowing, before putting on the glass tops and fastening on the spring. Wipe off the jars, 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 of the preserving before putting them away. Canning. Method 1 . — 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 begin- ning, a half cup of sugar to a pound of fruit

Cook this with the app: pantry check, scaling, and the assistant.