Observations on Canning

Gather fruit in dry weather, selecting only the largest and finest quality and discarding bruised fruit.

Examine cans or jars and elastics before starting; ensure screws are in order, cans are free of cracks or nick, and elastics are firm and fitting.

Place each empty can in a pan of hot water on the range or stove.

Have the fruit boiling hot when sealing.

Lay elastic and top close to your hand, fill the can to overflowing, remembering that fruit will shrink as it cools and that a vacuum invites air to enter; clap on the top without losing a second, screw as tightly as you can.

As the contents and the can cool, screw again and again to fit the contraction of metal and glass.

If using glass cans, keep them in a cool, dark place, and dry as well as cool; light will cause fermentation and color change. Always use a porcelain kettle, as acids of fruit acting on iron spoil the color.

In making syrups, for which sugar nor the mode of dissolving it is specified, the following rule is to be observed: take refined sugar, reduced to a fine powder, twenty-nine ounces; the liquor prescribed one pint. Add the sugar by degrees, digest with moderate heat in a close vessel until dissolved, frequently stirring; set aside for twenty-four hours, take off the scum, and pour off the syrup from the feces, if any.

Peaches require one-quarter pound of sugar to each quart of fruit, which should be mixed in layers and slowly brought to a boil; let boil three minutes.