Canned Fruit

Ingredients

• perfect fruit (just ripe, fresh picked)
• very little sugar (optional)
• water

Directions

1. Select perfect, ripe fruit and cook with very little sugar.

2. Pick small fruits early in the morning and can them immediately.

3. Use a silver knife for large fruits and drop them into cold water to prevent discoloration.

4. Cook the fruit slowly in a porcelain or granite-lined kettle with a little water and sugar.

5. Ensure the fruit boils to prevent fermentation, but do not boil rapidly to maintain flavor and form.

6. Use glass jars that are free from flaws and blisters, with tightly-fitting porcelain-lined covers.

7. Wash jar rubbers in warm water; reject any that are hard or stretched.

8. Thoroughly scald the jars while the fruit is cooking and have them ready in hot water.

9. Fill each jar level full, let it settle, and fill again if necessary.

10. Wipe the neck of the jar, put on the rubber, fill with hot syrup if needed, and screw on the cover tightly.