Important: Safety Warning
This page describes home-canning methods from before the causes of botulism were understood. Canning low-acid foods without a pressure canner, as described here, can allow the growth of Clostridium botulinum, whose toxin is among the deadliest known. Follow current USDA home-canning guidelines instead.
In addition, this page gives advice for salvaging or disguising food that has begun to spoil. Spoiled food can carry dangerous bacteria and toxins that no washing, soaking, or seasoning removes; it should be discarded.
This information has been left in for historical purposes but should not be acted upon.
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Preserves
THE fruit should not be overripe, as the retention of the shape is of importance. Choice pieces of fruit of imperfect shape, especially peaches, pears, and quinces, are suitable for marmalades, jams, and butters in which the fruit is crushed during cooking.
To retain the shape of soft fruit (berries in particular) measure out the quantity of sugar to be used. Dispose the fruit and sugar, in alternate layers, in the cooking receptacle; let stand overnight, then cook.
Soft peaches and pears may be set to cook, a few at a time, in rich syrup. Usually from three fourths to a full pound for each pound of fruit.
As sugar tends to harden fruit, firm fruit like quinces, hard pears, and crab apples should be cooked in water until just tender, before it is added to the syrup. The same thing is true of citrus fruits made into marmalade.
The water in which the fruit is cooked a few pieces at a time may be used in making the syrup. Use just enough to melt the sugar.
After the fruit is cooked in the syrup, reduce the syrup by cooking until thick, then pour over the fruit.
Canned fruits are more economical and wholesome than fruits put up with nearly an equal weight of sugar; and the fruits put up as "preserves," or with considerable sugar, should be limited to those for occasional rather than daily use. Quinces, sour cherries, plums, and strawberries are not as palatable canned as when made into preserves. Most other varieties of fruit should be canned. Preserves may be stored as jelly, as canned fruit, or in an earthen jar.
If preserves become moldy, remove every particle of mold, then reheat the fruit and syrup to the boiling-point and again store in a sterilized receptacle. When cold, cover with two papers in the same manner as jelly, or seal hot in glass cans as in canning.