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.
This information has been left in for historical purposes but should not be acted upon.
Home › Preserving › WASH-BOILER, RACK, AND JARS FOR CANNING
WASH-BOILER, RACK, AND JARS FOR CANNING
Page 15.
Let tempered to the heat, then pour in hot syrup to fill the jars to overflow, adjust rubbers and covers, but do not fasten down the covers. boil from ten to twenty minutes, then tighten the covers. Add about a dozen meats from the peach stones to each jar of fruit.
