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Canning in the Fireless Cookstove

THE jars, covers and rubbers must be perfectly sterile. Sterilize these by placing in large utensil, covering with cold water, heating same over fire to boiling point and boiling for 15 minutes.

Rubbers should be new every season. Be careful not to boil rubbers too long. After sterilizing, remove jars, etc., from water but do not dry-fill with food when hot.

Canning Without Sugar All fruits may be canned successfully for future use for jelly making, pie filling, salad purposes, etc., without the use of sugar, by simply adding hot water instead of hot syrups.

In canning fruit without sugar, you must can the product the day it is picked. Pour boiling hot water over the product in the hot jar. Place sterilized rubbers and caps in position, not tight. Be sure water is boiling in jars then place same in cooker with one radiator 450 degrees for 3/4 hour.

Remove, fill to overflowing with boiling water and seal. Preserving Berries One pound of sugar, 1 pound of fruit; wash berries, then hull or stem.

Place a small quantity on a platter and cover with sugar, being careful not to break the fruit. Remove from the platter to 8-quart utensil, placing same on top of radiator while the latter is heating. When the fruit comes to the boiling point, place same in the fireless with one radiator heated 450 degrees, allowing about 1/2 hour to the quart to cook. The cover should be left off the utensil when preserving.

Peaches, pears, quinces, grapes, tomatoes and figs and other fruits of like nature can be preserved by first bringing the syrup to the boiling point while the radiator is heating, pouring same over the fruit and cooking in the fireless over night, using 1 radiator heated to 450 degrees. A heavy syrup can be made by using 1 pound of sugar, 1/2 cup of water. If preserves are not hot enough in the morning reheat over fire and bring to the boiling point, and place in the jars hot. Canning Fruits Proceed as when canning vegetables. Soft berries take 3/4 to 1 hour. Apples and pears 1 hour to 1/4 hours.

Pineapple takes 22 hours.

After peaches are packed in the jars, cover with boiling syrup (syrup made of 1 cup sugar, 1 cup water to 1 quart fruit). Sterilize in fireless for 1 hour.

Remove and fill to overflowing with boiling syrup.

Pears are canned the same as peaches except 6 cassia buds are added to each quart jar. Use one radiator heated to 450 degrees, and be sure the syrup is boiling before placing same in the cooker.

Canning Vegetables Cold-pack vegetables in jars, filling with cold water and 1 teaspoon salt. 1 Set jars in large utensil on wire rack, and fill kettle with cold water to neck of jars. Bring to boiling point on the stove and then place in fireless for 3 hours using 1 radiator, 450 degrees.

Beets, corn and hard vegetables should be sterilized 3/2 hours. Corn at least 4 hours or longer. Hard vegetables take longer than soft. Cook With Economy Over One Burner