Thin 2 4
Medium 3 4
Heavy 4¾ 4
Heat sugar and water or juice together until sugar is dissolved.
Fruit may be canned without sweetening--in its own juice or in
water--for special diets. Processing time is the same for unsweetened
fruit as for sweetened because sugar is not needed to prevent spoilage.
Process fruits by the boiling-water-bath method. Work only with the
quantity of food needed for one canner load at one time.
As each jar is filled, adjust the lid, and place the jar on the rack in
the water-bath canner about one-half full of hot or boiling water for
raw or hot pack, respectively. Be sure the water is 1 to 2 inches over
the tops of the jars, and there is an additional 1- to 2-inch space to
allow the water to boil freely.
Cover the canner and when the water comes to a rolling boil, start to
count the processing time. Boil gently and steadily for the recommended
time for the fruit you are canning. A definite length of time is
recommended for processing each kind of fruit.
When the processing time is completed, immediately remove the jars from
the canner with a pair of jar tongs. Adjust the jar lids if necessary.
Cool the jars on a rack or folded towel away from drafts.
[Illustration: Hot packing peaches.]
[Illustration: Covering peaches with a boiling sirup solution.]