Directions for Canning Fruit By the Cold-pack Method

Ingredients

• well-grown, firm fruit (not overripe)
• boiling syrup or hot water
• new rubber seals for jars

Directions

1. Select well-grown, firm, and not overripe fruit.

2. Can fruit on the day it is picked if possible.

3. Wash, pare, and prepare the fruit; remove bruises or decayed parts.

4. Grade the fruit for uniformity in size.

5. Blanch or scald small quantities of fruit in boiling water, except cherries, berries, or plums.

6. Chill the blanched fruit briefly in cold water.

7. Pack the fruit firmly in clean jars, leaving ¼ inch from the top.

8. Fill jars with boiling syrup or hot water to within ½ inch of the top.

9. Place a new rubber on each jar, adjust the cover, and partially seal it.

10. Sterilize jars in boiling water, covering the tops by about 1 inch, and time once boiling.

11. Remove jars from sterilizer, seal them, and invert to cool.

12. Wash jars thoroughly, label them, and store in a dark place.