But the fruit should not stand long in th^ waier, as it will soon be-
come soft, and it is better to prepare only enough for one can at a
time. Cooking reduces peaches about one-half and pears one-
third. Small fruits, such as berries, should never stand overnight
if it is possible to avoid it, and should never be put in tin. The
highest-flavored and longest-keeping fruits are best put up without
paring, after having carefully removed the down with a fine but stiff
brush. Use only the best sugar in the proportion of half a pound
of sugar to a pound of good fruit, varying the rule, of course, with
the sweetness of fruit. Fine granulated sugar is the besj^for can-
ning. In canning for pies many omit sugar, as the natural flavor is
better preserved without it, and some prefer this method for all pur-
poses; several recipes without sugar are given. It is econom-
ical, and well worthy of experiment. Cans put up in this way
should have a special mark to distinguish them from the rest.
Before beginning the work of canning have ready all the neces-
sary utensils, which include the following : A thin-bladed, sharp,
steel knife which should be often wiped ofi" during the paring pro-
cess (though a silver knife is better when fruit is wanted extra nice),
an earthen vessel to hold fruit after it is peeled, scales for weighing,
or two pint measures, one each for measuring sugar and fruit, a por-
celain-lined or granite ironware kettle with lip (a six-quart kettle is
a good size and two will be found convenient), a tin skimmer for
removing the scum, a silver or thoroughly clean wooden spoon
(never use any other in fruit), a silver knife for one-quart cans or
round wooden stick for two-quart ones for expelling the air from
cans after filling, a silver fork or a broom splint for testing cooked
fruit (a steel fork discolors), a wide-mouthed fun-
nel or can-filler made to set into the can, though a
small tin strainer or dipper of the right size with-
out a bottom will do, a wire spoon for lifting the
larger fruits, a bright tin dipper (if old or rusty it
will discolor the fruit), or a small pitcher or large
coffee-cup with handle for dipping syrup and small c^-mm.
fruits, and a small handled strainer for dipping small fruits as de-
92 CANNING FRUITS.
scribed with recipe, a large pan with heavy folded towel in bottom
on which to stand cans while heating, and plenty of holders and
towels for lifting from stove and wiping off cans. Canned fruit is
much nicer if syrup is strained when pouring into can, and for this
purpose make a strainer of cheese-cloth cut round and large enough
to sink into can-filler, and run a fine wire or string into the top to
tie or hold it in place, or use handled strainer as given above.
Page 73
Presented as published in 1890. 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
But the fruit should not stand long in the water, as it will soon become soft, and it is better to prepare only enough for one can at a time. Cooking reduces peaches about one-half and pears onethird. Small fruits, such as berries, should never stand overnight if it is possible to avoid it, and should never be put in tin. The highest-flavored and longest-keeping fruits are best put up without paring, after having carefully removed the down with a fine but stiff brush. Use only the best sugar in the proportion of half a pound of sugar to a pound of good fruit, varying the rule, of course, with the sweetness of fruit. Fine granulated sugar is thebest for canning. In canning for pies many omit sugar, as the natural flavor is better preserved without it, and some prefer this method for all purposes; several recipes without sugar are given. It is economical, and well worthy of experiment. Cans put up in this way should have a special mark to distinguish them from the rest. Before beginning the work of canning have ready all the necessary utensils, which include the following : A thin-bladed, sharp, steel knife which should be often wiped off during the paring process (though a silver knife is better when fruit is wanted extra nice), an earthen vessel to hold fruit after it is peeled, scales for weighing, or two pint measures, one each for measuring sugar and fruit, a porcelain-lined or granite ironware kettle with lip (a six-quart kettle is a good size and two will be found convenient), a tin skimmer for removing the scum, a silver or thoroughly clean wooden spoon (never use any other in fruit), a silver knife for one-quart cans or round wooden stick for two-quart ones for expelling the air from cans after filling, a silver fork or a broom splint for testing cooked fruit (a steel fork discolors), a wide-mouthed funnel or can-filler made to set into the can, though a small tin strainer or dipper of the right size without a bottom will do, a wire spoon for lifting the larger fruits, a bright tin dipper (if old or rusty it will discolor the fruit), or a small pitcher or large coffee-cup with handle for dipping syrup and small canned fruits, and a small handled strainer for dipping small fruits as de-
scribed with recipe, a large pan with heavy folded towel in bottom on which to stand cans while heating, and plenty of holders and towels for lifting from stove and wiping off cans. Canned fruit is much nicer if syrup is strained when pouring into can, and for this purpose make a strainer of cheese-cloth cut round and large enough to sink into can-filler, and run a fine wire or string into the top to tie or hold it in place, or use handled strainer as given above.