This method of canning fruit, in the opinion of the writer, is the one
to be preferred. The work is easily and quickly done, and the fruit
retains its shape, color, and flavor better than when cooked in the
preserving kettle.
Cover the bottom of the oven with a sheet of asbestos, the kind plumbers
employ in covering pipes. It is very cheap and may usually be found at
plumbers' shops. If the asbestos is not available, put into the oven
shallow pans in which there are about two inches of boiling water.
Sterilize the jars and utensils. Make the sirup; prepare the fruit the
same as for cooking in the preserving kettle. Fill the hot jars with it,
and pour in enough sirup to fill the jar solidly. Run the blade of a
silver-plated knife around the inside of the jar. Place the jars in the
oven, either on the asbestos or in the pan of water. The oven should be
moderately hot. Cook the fruit ten minutes; remove from the oven and
fill the jar with boiling sirup. Wipe and seal. Place the jars on a
board and out of a draft of air. If the screw covers are used tighten
them after the glass has cooled.
Large fruits, such as peaches, pears, quinces, crab apples, etc., will
require about a pint of sirup to each quart jar of fruit. The small
fruit will require a little over half a pint of sirup.
The amount of sugar in each quart of sirup should be regulated to suit
the fruit with which it is to be used. The data on page 14 will be a
guide. The quantities given will not make the fruit very sweet. The
quantity of sugar may be increased or diminished to suit the taste.