3. _Special Fruits_, which include ripe figs, kumquats, loquats,
nectarines, persimmons, and pineapples.
The advantage of this classification, as in the case of the vegetable
classification, is that, as a rule, all fruits belonging to a group or a
subdivision of a group may be canned in the same way and with sirup of
practically the same density.
83. CANNING METHODS FOR FRUITS.--The canning of fruits may be done by
the several methods previously discussed, but the Cold-pack and
open-kettle methods seem to meet with most favor. On account of the
sirup used in canning fruit and the acid in the fruit, the open-kettle
method is usually fairly successful, whereas, in the canning of
vegetables, with the exception of tomatoes, it is not so reliable. The
housewife, by experiment, can determine which method will suit her needs
best, but by no means should methods be mixed. If a certain method is
decided on, it should be adhered to in every detail and carried through
without any substitution. For all methods, as has been mentioned, the
fruit should be selected when it is fresh and in good condition, as such
fruit has less chance to spoil than fruit that is overripe or has
decayed spots. After it is graded for size and condition, the fruit
should be washed, stemmed, hulled, seeded, peeled, or halved, quartered,
or sliced, depending on the kind. Then the work may be proceeded with
according to the canning method that is to be followed.
84. If fruits are to be canned by the open-kettle method, certain
precautions must be observed in order to insure success. The
sterilization of the product cannot be perfect in this method no matter
how carefully the canning is done; and this means that the sugar and the
fruit acids must be greatly relied on to assist in preservation. Still,
the jars, jar covers, jar rubbers, and any utensils used for filling the
jars must be sterilized and kept in boiling water until the fruit is
ready to be canned. Another thing to guard against is the discoloring of
the fruit. Any fruit that is likely to become discolored after it is
prepared for canning should be kept in salt water until it is ready to
be cooked. A solution consisting of 1 teaspoonful of salt to each quart
of water will answer for this purpose.
After the fruit has been prepared and while the containers, etc. are
being sterilized, it is necessary to prepare the sirup that is to be
used. For the sweet fruits of Group 1, No. 1 or 2 sirup should be made;
for the sour fruits of this group, No. 2 or 3 sirup; and for the very
sour fruits, No. 4 or 5 sirup. The hard fruits may be canned by this
method with No. 1, 2, or 3 sirup, while the special fruits require No. 4
or 5 sirup. If the fruit is to be canned for pie, it will be advisable
to use thin sirup and then use more sweetening when pies are made.
When the sirup is made by mixing the sugar and water and bringing it to
a boil, the prepared fruit should be dropped into it and cooked. The
fruit should be cooked in the sirup until it may be easily pierced with
a fork or until it is soft. Berries have to be cooked only a few
minutes, while the hard fruits may require from 10 to 15 minutes. The
jars should be placed upright in a pan of hot water while the boiling
fruit from the kettle is poured into them, and as each jar is filled the
rubber should be put in place and the cover adjusted and secured. It is
important to close one jar before filling another, because the longer a
jar remains open the more bacteria will be permitted to enter. Even by
working as rapidly as possible and taking the greatest precaution, a
certain number of bacteria are bound to enter in this method of canning.
After the jars are filled and sealed, they should be placed upside down
or on the side to cool and test for leaks.
85. If the cold-pack method is employed in canning fruit, it is possible
to obtain a sterilized product that is dependent for preservation on
neither the sirup used nor the acid of the fruit. In this method, the
jars, jar tops, covers, and utensils for handling the fruit do not have
to be sterilized beforehand. They may simply be washed clean and kept
hot in clean water until they are needed. After the fruits are prepared,
some are blanched or scalded and cold-dipped, while others are not. They
are then packed into jars and boiling sirup is poured over them. Then
the rubbers are adjusted, the covers placed on, but not made tight, and
the jars are placed under water in the water bath or on the racks in the
pressure cooker, which should contain a small amount of water, as has
been explained. After cooking the required length of time, the jars of
fruit are removed from the cooking utensil, sealed, and allowed to cool.
The sirup used in the cold-pack canning method may be heavier in each
case than that mentioned for the open-kettle method, because there is no
evaporation, as is the case where fruits are boiled in the sirup before
they are placed in the cans, but less will be required if the packing is
well done.