Preserving and Canning

Ingredients

• 1 pound fruit
• ¾ pound sugar (for preserving)
• ¼ pound sugar (for canning)
• 1 pint juice (for jelly)
• 1 pound sugar (for jelly)

Directions

1. Cook the fruit thoroughly.

2. For preserving, use ¾ pound of sugar for every pound of fruit. If the fruit is very acidic, use 1 pound of sugar.

3. For canning, scald the fruit and use ¼ pound of sugar for every pound of fruit.

4. Sterilize all jars and lids.

5. Seal the fruit while it is scalding hot.

6. For jelly, use only perfect fruit for clarity.

7. Do not squeeze the jelly bag; strain the juice several times.

8. Rinse the bag in cold water between each straining.

9. Heat the sugar in the oven to save time.

10. Make only 1 pint of jelly at a time for better clarity.

11. Watch the juice while boiling and skim frequently.