Canned Fruits

Ingredients

• cans
• elastics
• fruit

Directions

1. Ensure cans and elastics are perfect and tops fit properly.

2. Boil cans and covers in a kettle of water.

3. Dip elastics into boiling water to sterilize.

4. Fill cans with boiling hot fruit until overflowing.

5. Quickly place the top on and screw it down tightly.

6. As the fruit cools, screw down the tops again to keep them tight.

7. Use glass cans for best results.

8. To test for air tightness, turn cans upside down; if juice oozes out, they are not airtight.

9. Wrap each can with paper to exclude light and store in a cool, dark, dry place.

10. Examine cans two to three days after filling; if syrup leaks, recook the fruit for jam or jelly.