Canned Fruit

Ingredients

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

Directions

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

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

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

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

5. Boil the fruit to prevent fermentation, but do so rapidly to retain flavor and form.

6. Use glass jars with tightly-fitting porcelain-lined covers.

7. Fit and wash the rubber seals in warm water; replace if hard or stretched.

8. Fill jars level full, let settle, and top off if needed.

9. Wipe the neck of the jar, put on the rubber, and fill with hot syrup if necessary.

10. Screw on the cover tightly while holding the jar with a damp towel.