Home › Salads and Dressings › Canning (Not cold dry dark closet)

Canning (Not cold dry dark closet)

(not cold) dry, dark closet. In a week examine each jar carefully, without disturbing it more than is necessary. If the lids are slightly indented, the contents free from any air-bubbles, and the liquid or fruit settled, rest assured your fruit or vegetables will keep. If, on the contrary, you find a frothy appearance around the jars, the lids bulged, and the fruit sharply inclining to the top, open the jars at once to prevent bursting. Fruits may be re-cooked and used at once; never can them again. Vegetables must, of course, be thrown away.

In canning fruits use only the best granulated sugar, and they may be canned with or without sugar, as it takes no part whatever in the preservation of the fruit. Fruit canned with an inferior quality of sugar will become muddled and ferment easily. The surplus juice from the small fruits, such as strawberries, raspberries and plums, may be strained and boiled down for jelly.

A porcelain-lined kettle, rather broad than deep, is best for canning. Copper or brass must be thoroughly cleansed, and even then the articles are more or less imbued with verdigris that is produced by the action of the acids, fruits and vegetables. Small oil or gas stoves are most convenient for canning and preserving, or for jelly making. The kettle being immediately over an even and intense heat, gives the contents a chance to boil quickly, thus retaining the color and flavor of the fruits. If these directions are carefully followed and a small quantity of fruits or vegetables canned at one time, not one can in a hundred will be lost.

I pound of sugar, I quart of water,