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.
In addition, this page recommends preserving food with chemicals such as salicylic acid, borax, or formaldehyde. These substances are toxic when eaten, and their use in food is now prohibited.
This information has been left in for historical purposes but should not be acted upon.
Home › The Waldorf Kitchen › Bottled Fruits
Bottled Fruits
For every pound of fruit allow six ounces of coarsely crushed loaf sugar and half a teacupful of water. Prepare the fruit by removing the stalks, etc., put it into a pan with the sugar and water, and boil it over a slow fire for ten minutes. Warm some wide-mouthed glass bottles near the fire, then dip a thin stick in sulphur, light it, and hold a bottle mouth downwards over it, The bottle will become full of smoke, and by this means all the air in it will be exhausted. Fill the bottles at once with the fruit, smoking each bottle first and then filling it. Cork the bottle air-tight and place in a dry cupboard.