Canning Fruit

Make sure the cans and elastics are perfect and that the screw fits properly.

Have a pan on the stove in which each empty can is set to be filled after it is rolled in hot water.

Use glass cans and keep them in a cool, dark, but dry place.

Heat the berries slowly to boiling in a porcelain kettle.

Before adding sugar, dip out any surplus juice and save it for jelly if there is much juice.

Leave the berries almost dry before putting in the sugar.

When they begin to boil, add sugar according to the table.

Boil all together and can.

Have the fruit boiling hot when sealed.

Fill the can to overflowing, put on the top quickly, and screw tightly.

As the contents cool, screw again and again to keep tight.

Prepare a syrup of a pint of water and one-fourth pound of sugar to one quart of fruit.

While the syrup heats, peel the pears, dropping each into a pan of clear water as it is pared.

When the syrup comes to a fast boil, put in the pears carefully and boil until they look clear and can be easily pierced by a fork.

Have the cans ready rolled in hot water, pack with the pears, and fill to overflowing with the scalding syrup.

Keep the syrup on the fire all the while, then seal.

Boil tougher and more common pears in water until tender, then throw them while warm into the hot syrup.

Allow the tougher pears to boil ten minutes before they are canned.

Pare, cut in half and stone the peaches, taking care not to break the fruit.

Drop each piece in cold water as soon as it is pared.

Allow a heaping tablespoonful of sugar to each quart of fruit, scattering it between the layers.

Put a cup of water in the bottom of the kettle before packing with fruit, lest the lower layer should burn.

Fill the kettle and heat slowly to a boil.

Boil three minutes, until every piece of fruit is heated through.

Can and seal.

Pare the pineapple carefully, cutting out the eyes; chop fine and weigh it.

Add the same weight of sugar and mix thoroughly in a large crock.

Let it stand twenty-four hours, then put into cans, filling them full, and seal tight.

After about two weeks, check for signs of working; if so, pour into a kettle, heat through, and replace in the cans.

Pick the pineapple to pieces with a silver fork, scald, and can hot.