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Preserving

The only difference between preserving and canning fruit is that sugar is always used in preserving, while in canning it is used in smaller quantity or not at all. In preserving the old rule of equal weights of sugar and fruit may be followed.

Directions for Canning by Open-Kettle Method By this method food to be canned is completely cooked and then poured boiling hot into sterilized jars. For preserves, jams, and marmalades this method is generally used.

Prepare fruit, which may or may not be peeled, and cut into pieces depending on the variety of fruit. Blanch or scald peaches and similar fruits to loosen skin and chill by plunging into cold water. Cook slowly in as little water as possible or in fruit juice or fruit syrup until done. Fill the sterilized jars, seal and invert.

Directions for Canning by Can-Cooked Method By this method uncooked or partly cooked food is packed in can or jar, covered with liquid and both jar and contents sterilized.

Wash and prepare fruit. Paro fruit if desired or blanch or scald in boiling water a small quantity of the fruit at a time. Do not blanch cherries, sour cherries excepted, berries or plums.

Chill outside of the blanched fruit by immersing it for a few minutes in a large vessel of cold water. Remove skin from such fruits as peaches. Pack fruit firmly in clean, tested jars to within one-half inch of top. Fill jars to within one-fourth inch of top with boiling water, fruit juice, or syrup.

Place a new rubber on each jar, adjust cover of jar and partly seal it. Place jars on false bottom of water bath and sterilize for required time. If the hot-water bath is used, jars should be immersed in sufficient boiling water to cover tops to depth of about 1 inch. Do not begin to time the sterilizing until the water boils. Keep water boiling during sterilizing period.

Remove jars from sterilizer. Seal them and invert to cool. Avoid a draft on jars, but cool them as rapidly as possible.

Wash jars thoroughly and label. Wrap in paper or store in a dark place to prevent loss of color of red fruit.

Vegetables may also be canned by this method.