This method of preserving fruit for home use is from all points the most
desirable. It is the easiest and commonly considered the most economical
and the best, because the fruit is kept in a soft and juicy condition in
which it is believed to be easily digested. The wise housekeeper will
can her principal fruit supply, making only enough rich preserves to
serve for variety and for special occasions.
The success of canning depends upon absolute sterilization. If the
proper care is exercised there need be no failure, except in rare cases,
when a spore has developed in the can. There are several methods of
canning; and while the principle is the same in all methods, the
conditions under which the housekeeper must do her work may, in her
case, make one method more convenient than another. For this reason
three will be given which are considered the best and easiest. These
are: Cooking the fruit in the jars in an oven; cooking the fruit in the
jars in boiling water; and stewing the fruit before it is put in the
jars. The quantity of sugar may be increased if the fruit is liked
sweet.
It is most important that the jars, covers, and rubber rings be in
perfect condition. Examine each jar and cover to see that there is no
defect in it. Use only fresh rubber rings, for if the rubber is not soft
and elastic the sealing will not be perfect. Each year numbers of jars
of fruit are lost because of the false economy in using an old ring that
has lost its softness and elasticity. Having the jars, covers, and rings
in perfect condition, the next thing is to wash and sterilize them.
Have two pans partially filled with cold water. Put some jars in one,
laying them on their sides, and some covers in the other. Place the pans
on the stove where the water will heat to the boiling point. The water
should boil at least ten or fifteen minutes. Have on the stove a shallow
milk pan in which there is about 2 inches of boiling water. Sterilize
the cups, spoons, and funnel, if you use one, by immersing in boiling
water for a few minutes. When ready to put the prepared fruit in the
jars slip a broad skimmer under a jar and lift it and drain free of
water. Set the jar in the shallow milk pan and fill to overflowing with
the boiling fruit. Slip a silver-plated knife or the handle of a spoon
around the inside of the jar, that the fruit and juice may be packed
solidly. Wipe the rim of the jar, dip the rubber ring in boiling water
and put it smoothly on the jar, then put on the cover and fasten. Place
the jar on a board and out of a draft of cold air. The work of filling
and sealing must be done rapidly, and the fruit must be boiling hot when
it is put into the jars. If screw covers are used, it will be necessary
to tighten them after the glass has cooled and contracted. When the
fruit is cold wipe the jars with a wet cloth. Paste on the labels, if
any, and put the jars on shelves in a cool, dark closet.
In canning, any proportion of sugar may be used, or fruit may be canned
without the addition of any sugar. However, that which is designed to be
served as a sauce should have the sugar cooked with it. Fruit intended
for cooking purposes need not have the sugar added to it.
Juicy fruits, such as berries and cherries, require little or no water.
Strawberries are better not to have water added to them. The only
exception to this is when they are cooked in a heavy sirup.