Within a few years canned fruits have, in a great measure, superseded
preserves. They are cheaper, more wholesome, and far less difficult to
prepare. Attention to a few general rules will insure success to every
housekeeper who sensibly prefers to put up her own season’s supply of
these to purchasing those for double the cost, which are not nearly so
good.
First, examine cans and elastics narrowly before you begin operations.
See that the screw is in order, the can without crack or nick, the
elastic firm and closely fitting.
Secondly, have the fruit boiling hot when sealed. Have upon the range
or stove a pan in which each empty can is set to be filled after it is
rolled in hot water. Lay elastic and top close to your hand, fill the
can to overflowing, remembering that the fruit will shrink as it cools,
and that a vacuum invites the air to enter; clap on the top without the
loss of a second, screw as tightly as you can, and as the contents and
the can cool, screw again and again to fit the contraction of metal and
glass.
Thirdly, if you use glass cans (and they are cheapest in the end, for
you can use them year after year, getting new elastics when you need
them) keep them in a cool, dark place, and dry as well as cool. The
light will cause them to ferment, and also change the color.