There are several other ways of preparing glass cans for fruit, . Fale ‘them the.following: Wring a towel from cold water, double and wrap closely about and under the can so as to exclude the air, and put a cold silver spoon inside and fill; or, put a towel in a steamer, set in the cans, and place over a kettle of cold water, boil the water, and when ready to fill, remove the cans and wrap in a “ CANNING FRUITS. 121 towel wrung from warm water, put a table-spoon rinsed in hot water inside, and fill; or, wash the cans in tepid water, place an iron rod inside, and at once pour in the boiling fruit, but not too fast. In using glass cans with tops which screw on, be sure that the rubbers are firm and close-fitting, and throw away all that are imperfect. When the can is filled to overflowing, put on the top eat once and screw down tightly, and as the fruit and cans cool, eausing contraction of the glass, turn down again and again until — perfectly air-tight. Wrap as soon as cold with brown wrapping- paper, unless the fruit-closet is very dark. Light injures all fruit, but especially tomatoes, in which it causes the formation of -eitric acid, which no amount of sugar will sweeten. The place where canned fruits are kept should also be dry and cool, for if — too warm the fruit will spoil. In canning, use a porcelain-lined. kettle, silver fork or broom splint and wire spoon or dipper; a steel fork discolors the fruit. Cans should be examined two or three days after filling, and if syrup leaks out from the rim, they should be unsealed, the fruit thoroughly cooked and kept for jam or jelly, as it will have lost the delicacy of color and flavor so desirable in canned fruits. Pint eans are better for berries than quart. Strawberries keep their color best in stone jars; if glass cans are used for them, they should be buried in sand. If syrup ‘is left after canning berries, it may, while thin, be flavored with vinegar, boiled a moment, and then bottled and corked for a drink mixed with ice-water. a edge all round, for if it slips back out of sight at any point, air ‘will be admitted. On opening tin cans, remember to pour ail the fruit out into an earthen or glass dish. If any part is not used at | *the time, re-cook, and return to dish, and it will keep for a day or two, many of the less perishable fruits longer. Wines, cider, shrubs, etc., must be bottled, well corked, sealed, and the bottles placed on their sides in a box of sand or sawdust. To can maple syrup, pour hot into cans or jugs, and seal well. Ao The fine display of canned fruits at the Centennial Exhibition was prepared as follows: The fruits were selected with great care, — : of uniform size and shape, and all perfect. They were carefully © In using self-sealing cans the rubber ring must show aneven CANNIN G FRUITS, bot with a thin, sharp, silver fruit-knife, mth did not discolor them, and immediately plunged into cold water in an earthen or wooden vessel to prevent the air from darkening them. As soon as enough for one can was prepared, it was put up by laying the _ fruit piece by piece in the can, and pouring syrup, clear as crystal, over it, and then, after subjecting the whole to the usual heat, sealing up. The following table gives the time required for cooking and the ” quantity of sugar to the quart for the various kinds of fruit. Time for Quant. “Time for Quant. boiling sugar boiling sugar fruit. to qt. fruit to qt.

AI-modernized reading of the original text

There are several other ways of preparing glass cans for fruit, . Pale them the following: Wring a towel from cold water, double and wrap closely about and under the can so as to exclude the air, and put a cold silver spoon inside and fill; or, put a towel in a steamer, set in the cans, and place over a kettle of cold water, boil the water, and when ready to fill, remove the cans and wrap in a “ CANNING FRUITS. 121 towel wrung from warm water, put a table-spoon rinsed in hot water inside, and fill; or, wash the cans in tepid water, place an iron rod inside, and at once pour in the boiling fruit, but not too fast. In using glass cans with tops which screw on, be sure that the rubbers are firm and close-fitting, and throw away all that are imperfect. When the can is filled to overflowing, put on the top at once and screw down tightly, and as the fruit and cans cool, causing contraction of the glass, turn down again and again until — perfectly air-tight. Wrap as soon as cold with brown wrappingpaper, unless the fruit-closet is very dark. Light injures all fruit, but especially tomatoes, in wwhich causes the formation of citric acid,d, which no amount of sugar will sweeten. The place where canned fruits are kept should also be dry and cool, for if — too warm the fruit will spoil. In canning, use a porcelain-lined. kettle, silver fork or broom splint and wire spoon or dipper; a steel fork discolors the fruit. Cans should be examined two or three days after filling, and if syrup leaks out from the rim, they should be unsealed, the fruit thoroughly cooked and kept for jam or jelly, as it will have lost the delicacy of color and flavor so desirable in canned fruits. Pint eans are better for berries than quart. Strawberries keep their color best in stone jars; if glass cans are used for them, they should be buried in sand. If syrup ‘is left after canning berries, it may, while thin, be flavored with vinegar, boiled a moment, and then bottled and corked for a drink mixed with ice-water. a edge all round, for if it slips back out of sight at any point, air will be admitted. On opening tin cans, remember to pour ail the fruit out into an earthen or glass dish. If any part is not used at | *the time, re-cook, and return to dish, and it will keep for a day or two, many of the less perishable fruits longer. Wines, cider, shrubs, etc., must be bottled, well corked, sealed, and the bottles placed on their sides in a box of sand or sawdust. To can maple syrup, pour hot into cans or jugs, and seal well. Ao The fine display of canned fruits at the Centennial Exhibition was prepared as follows: The fruits were selected with great care, — : of uniform size and shape, and all perfect. They were carefully © In using self-sealing cans the rubber ring must show an even CANNIN G FRUITS, bot with a thin, sharp, silver fruit-knife, with did not discolor them, and immediately plunged into cold water in an earthen or wooden vessel to prevent the air from darkening them. As soon as enough for one can was prepared, it was put up by laying the _ fruit piece by piece in the can, and pouring syrup, clear as crystal, over it, and then, after subjecting the whole to the usual heat, sealing up. The following table gives the time required for cooking and the ” quantity of sugar to the quart for the various kinds of fruit. Time for Quant. “Time for Quant. boiling sugar boiling sugar fruit. to qt. fruit to qt.

Buckeye cookery