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To Can Fruit

As a general proportion allow two cups of water to one of sugar for the lighter canning syrup. Prepare the fruit and pack closely in the jars to be used, which should be sterilised by placing cans, rubbers, funnel, spoons, and tops in cold water, bringing to boiling point and boiling for five minutes. Meantime have ready the syrup, skimming when it has boiled. (Very little water should be used with the juicy fruits and the amount of sugar may be lessened or omitted entirely if the fruit is to be used for cooking purposes.) Place the fruit in the hot jars, (tops loose) filling up with the syrup; then putjarsin a boiler on a false bottom of slats, perforated wood, or some soft material (as hay or cloth) having the surface even, and so packing in the jars with the hay, etc., that they do not touch or move about with the motion of the (later) boiling water. Fill the boiler to the necks of the jars with lukewarm water; place the boiler-cover on over the fire and let water heat gradually. After it reaches boiling point let it boil twenty minutes for small fruits and longer for the heavier kinds, then remove the cover; pull the boiler back for convenience when the steam has disappeared. Remove the jars singly, placing them in a shallow pan of boiling water; fill up with boiling syrup and seal. Be sure that all air bubbles are gone. Place again on perforated board to cool where there are no draughts. The covers may have to be tightened before setting away.

Another method is to fill the jars with the fruit, adding a half cup of granulated sugar for each pint of fruit, sifting it into the jars (with no water). Proceed then as above till jars are to be removed when fill each one up with boiling water or boiling syrup (either syrup prepared or from one of the other jars of fruit).

Set jars in a dark place, or wrap each one in paper. The old rule for the richer preserves is pound for pound of sugar and fruit.

For jelly the general rule is pint for pound of fruit juice and sugar, but this must vary with the kind or condition of fruit. With very sweet fruit the quantity of sugar should be less than the measure of syrup. Avoid making jelly (or icing or candies) on rainy or damp days. Choose a dry and if possible a sunny day. Never squeeze the fruit in jelly-bag but first wring out the bag in hot water to avoid any waste of juice. In using spices place them in cheesecloth bags and remove them before the jars are sealed for the more delicate pickles or spiced fruits as the spice will darken the fruit and tend to make it look old (see Citron Melon in Jelly, under Melons).