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.
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Canning and Preserving
CANNED fruits are now more popular with most people than preserved fruits.
The expense in preparing them is less, and the natural flavor is retained.
To prepare fruit for canning, look over carefully, reject imperfect fruit, and be sure that the fruit is clean. The fruit may be cooked in a saucepan with just enough sugar to make it palatable and water to keep the fruit from burning and transferred to sterile jars; or it may be put into steri rs in the first place, and cooked by steam, — the latter method preserves the color and flavor better. To sterilize jars, put jars into cold water, bring water to the boiling point, and boil ten minutes; fill jars with cooked fruit, and pour in syrup to overflowing; adjust rubbers and covers. Invert and let stand on folded cloth until cold; if there are no air bubbles, place jars in a cool dark closet to keep. If air bubbles are present, take off cover, reheat, and add more hot syrup and proceed as before. 4 pounds apples 1 pound sugar