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Canning (Vegetable canning is very much)

Vegetable canning is very much more difficult than fruit canning. Corn and peas are, however, the most difficult vegetables to keep. To be perfectly successful one must choose only perfectly sound vegetables and fruits. If one has to purchase, it is false economy to purchase those on the verge of decay, even at greatly reduced rates, as they will ferment after canning and will then be entirely lost. Besides the loss of the fruits, you frequently lose the cans also. Buy large fruits; after paring they should immediately be thrown into water to prevent discoloration, then boiled in clear water until they are tender, then again in the syrup, and finished as directed in the following recipes.

Small fruits retain their shapes more perfectly if sugared one or two hours before cooking. Large-mouthed glass jars with porcelain-lined or glass tops should be used. They should be properly heated before filling and filled quickly through a wide-mouthed funnel to overflowing. A silver spoon-handle should be passed around the inside of the jars to break any air-bubbles that may be there, then the tops should be screwed on without delay. While filling the jars, place them on a folded towel to prevent breakage. After sealing, stand the jars in a warm part of the kitchen over night. In the morning tighten the covers again, as the glass contracts after cooling. Put them away in a cool