Never use old rubbers or lids that are bent and be sure that
lids are boiled and rubbers dipped in boiling water one at a time
just before using..
Fruit must be carefully picked and washed, and all stems
removed, and only as much as can be cooked while it still retains
its color and crispness should be prepared. If practicable pare the
fruit with a silver knife. Peaches, plums and tomatoes may be
readily skinned after a three-minute plunge in boiling water.
Where fruit like quinces and hard pears must be first boiled in
clear water, the fruit should be dropped in cold water made sHghtly
acid with lemon to keep the fruit from discoloring.
When fruit is preserved with a large amount of sugar (a pound
of sugar to a pound of fruit) it does not need to be sealed in air-
tight jars; because bacteria do not readily form in the thick,
sugary syrup. It is, however, best kept in small sealed jars, since
molds are very likely to form.
Under no circumstances should preserving powders be used.
In most cases they are injurious, and in any case are the resort
of the cook who is too lazy to take the proper precautions.
CANNING FRUIT IN A WATER BATH
Canned fruits may be cooked over the fire according to the
recipes that follow; but they are, on the whole, very much better
if cooked in a water bath. Prepare fruit and syrup as for cook-
ing in a preserving kettle and cook the syrup ten minutes. Steril-
ize the jars and utensils; fill the jars with fruit; then pour in
enough syrup to fill the jars completely. Run the blade of a
silver-pointed knife around the inside of the jar and put the covers
on loosely.
Have a wooden rack, slats, or straw in the bottom of a wash-
boiler; put in enough warm water to come to about four inches
above the rack; place the filled jars in the boiler, being careful
not to let them touch. Pack clean white rags or cotton rope
between and around the jars to prevent their striking one another
when the water begins to boil. Cover the boiler and let the fruit
366
"mSy^ofTo^r CANNING AND PRESERVING
cook ten minutes from the time the surrounding water begins to
boil.
Draw the boiler aside and remove the cover. When the steam
passes off, lift out one jar at a time and place it in a pan of boiling
water beside the boiler; fill to overflowing with boiling syrup;
wipe the rim of the jar with a cloth wrung from boiling water;
put on rubbers and cover quickly; stand the jar upside down and
protected from drafts, until cool; then tighten the covers if screw
covers are used, and wipe off the jars with a wet cloth. Paste
on labels and put the jars on shelves in a cool, dark closet.
CANNING IN THE PRESERVING KETTLE
Page 137
Presented as published in 1913. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation, not the original instructions.
AI-modernized reading of the original text
Never use old rubbers or lids that are bent and be sure that lids are boiled and rubbers dipped in boiling water one at a time just before using..
Fruit must be carefully picked and washed, and all stems removed, and only as much as can be cooked while it still retains its color and crispness should be prepared. If practicable pare the fruit with a silver knife. Peaches, plums and tomatoes may be readily skinned after a three-minute plunge in boiling water. Where fruit like quinces and hard pears must be first boiled in clear water, the fruit should be dropped in cold water made slightly acid with lemon to keep the fruit from discoloring.
When fruit is preserved with a large amount of sugar (a pound of sugar to a pound of fruit) it does not need to be sealed in airtight jars; because bacteria do not readily form in the thick, sugary syrup. It is, however, best kept in small sealed jars, since molds are very likely to form.
Under no circumstances should preserving powders be used. In most cases they are injurious, and in any case are the resort of the cook who is too lazy to take the proper precautions.
CANNING FRUIT IN A WATER BATH
Canned fruits may be cooked over the fire according to the recipes that follow; but they are, on the whole, very much better if cooked in a water bath. Prepare fruit and syrup as for cooking in a preserving kettle and cook the syrup ten minutes. Sterilize the jars and utensils; fill the jars with fruit; then pour in enough syrup to fill the jars completely. Run the blade of a silver-pointed knife around the inside of the jar and put the covers on loosely.
Have a wooden rack, slats, or straw in the bottom of a washboiler; put in enough warm water to come to about four inches above the rack; place the filled jars in the boiler, being careful not to let them touch. Pack clean white rags or cotton rope between and around the jars to prevent their striking one another when the water begins to boil. Cover the boiler and let the fruit
"mSy^ofTo^r CANNING AND PRESERVING
cook ten minutes from the time the surrounding water begins to boil.
Draw the boiler aside and remove the cover. When the steam passes off, lift out one jar at a time and place it in a pan of boiling water beside the boiler; fill to overflowing with boiling syrup; wipe the rim of the jar with a cloth wrung from boiling water; put on rubbers and cover quickly; stand the jar upside down and protected from drafts, until cool; then tighten the covers if screw covers are used, and wipe off the jars with a wet cloth. Paste on labels and put the jars on shelves in a cool, dark closet.
CANNING IN THE PRESERVING KETTLE