Fruit is canned without sugar after the following method: Fill the jars with fruit; then pour in as much water as they will hold; adjust the rubbers; lay the lids carefully on top without fastening them down; stand the jars in a wash boiler, the bottom of which has been protected with a rack; surround them with cold water; put the lid on the boiler; bring to boiling point and boil strawberries, blackberries, raspberries and currants for twenty minutes; cherries, for three-quarters of an hour; pineapples, for half an hour ; peaches and pears, for half an hour. Strawberries and raspberries are better without water. Fill the jars with fruit, bring them to boiling point, and when the fruit shrinks or settles you may fill two jars from a third; put them back in the boiler; cook for five or 10 minutes longer and then fasten on the lids. Seat the jars. Lift the jars one at a time and screw on the lids without lifting them. Wipe the jars, put them into a cool place out of the draught. Next morning give each lid a turn and store in a cool dark place. Canned fruit may also be cooked in the oven. Pack the prepared fruit in the jars, fill up with hot syrup, and lay the cover on top of the jar without fastening. Place in the oven, setting in a dripping-pan holding about two inches of water, or on a strip of asbestos. The oven should be moderately hot. Cook the fruit 10 or 15 minutes, dependent again upon the fruit, then lift from the oven, one can at a time, fill to overflowing with the scalding syrup, running the blade of a silver knife around the edge of the can to allow for the escape of all air-bubbles, then wipe and 124 THE RURAL COOK BOOK. screw as tightly as possible. Set the jars on a thickly folded newspaper, out of a draft, until the fruit has cooled, then tighten again. The following method is highly recommended for small fruits : Look over the fruit carefully, using only that which is perfect. Place in glass jars, that are also perfect. Shake down the fruit, but do not press down. Have ready enough hot syrup to cover the fruit. FHI the can full of the syrup, including the fruit already in. Screw on the cover tightly, and drop into a pail of boiling water. Be sure that the water is bciltng, and that it covers the can well. Remove the pail to the table or some other convenient place; when the water is cool, take out the can, screw down the cover, if it is not tight, label, wrap in brown paper, and put away in the fruit cupboard. Some firm fruits, and also rhubarb, may be canned without cooking, being packed into the bottle, which is then .filled with cold water. The jar is filled to overflowing, and any air bubbles removed by running the blade of a silver knife down the side ; it is then sealed lightly and stored in a coo! dark place. Try to avoid beet sugar when making jelly. We have never succeeded in hardening a fruit jefly made with beet sugar, and many exasperating cases of jelly that won't "jell" are due to this cause. Marian Harland says that many years ago she was advised to use one-fifth more beet sugar than a recipe called for when cane sugar was used. Almack's Preserves. — This is a foreign recipe. Peel and stone one quart of large ripe plums ; peel and slice one dozen apples and one dozen pears. Arrange in an earthen jar in alternate layers, adding one pound of sugar to each pound of fruit. Set on back of range on an asbestos mat and simmer slowly until a little when cooled on ice shows it to be of such a firm consistency that it can be cut with a knife, for it is to be served cut in slices. When sufficiently cooked put away in a shallow jar from which it will be easy to cut it out. Seal like jellj, with paraffin before covering.

AI-modernized reading of the original text

Fruit is canned without sugar after the following method: Fill the jars with fruit; then pour in as much water as they will hold; adjust the rubbers; lay the lids carefully on top without fastening them down; stand the jars in a wash boiler, the bottom of which has been protected with a rack; surround them with cold water; put the lid on the boiler; bring to boiling point and boil strawberries, blackberries, raspberries and currants for twenty minutes; cherries, for three-quarters of an hour; pineapples, for half an hour ; peaches and pears, for half an hour. Strawberries and raspberries are better without water. Fill the jars with fruit, bring them to boiling point, and when the fruit shrinks or settles you may fill two jars from a third; put them back in the boiler; cook for five or 10 minutes longer and then fasten on the lids. Seat the jars. Lift the jars one at a time and screw on the lids without lifting them. Wipe the jars, put them into a cool place out of the draught. Next morning give each lid a turn and store in a cool dark place. Canned fruit may also be cooked in the oven. Pack the prepared fruit in the jars, fill up with hot syrup, and lay the cover on top of the jar without fastening. Place in the oven, setting in a dripping-pan holding about two inches of water, or on a strip of asbestos. The oven should be moderately hot. Cook the fruit 10 or 15 minutes, dependent again upon the fruit, then lift from the oven, one can at a time, fill to overflowing with the scalding syrup, running the blade of a silver knife around the edge of the can to allow for the escape of all air-bubbles, then wipe and screw as tightly as possible. Set the jars on a thickly folded newspaper, out of a draft, until the fruit has cooled, then tighten again. The following method is highly recommended for small fruits : Look over the fruit carefully, using only that which is perfect. Place in glass jars, that are also perfect. Shake down the fruit, but do not press down. Have ready enough hot syrup to cover the fruit. FHI the can full of the syrup, including the fruit already in. Screw on the cover tightly, and drop into a pail of boiling water. Be sure that the water is boiling, and that it covers the can well. Remove the pail to the table or some other convenient place; when the water is cool, take out the can, screw down the cover, if it is not tight, label, wrap in brown paper, and put away in the fruit cupboard. Some firm fruits, and also rhubarb, may be canned without cooking, being packed into the bottle, which is then filled with cold water. The jar is filled to overflowing, and any air bubbles removed by running the blade of a silver knife down the side ; it is then sealed lightly and stored in a coo! dark place. Try to avoid beet sugar when making jelly. We have never succeeded in hardening a fruit jefly made with beet sugar, and many exasperating cases of jelly that won't "jell" are due to this cause. Marian Harland says that many years ago she was advised to use one-fifth more beet sugar than a recipe called for when cane sugar was used. Almack's Preserves. — This is a foreign recipe. Peel and stone one quart of large ripe plums ; peel and slice one dozen apples and one dozen pears. Arrange in an earthen jar in alternate layers, adding one pound of sugar to each pound of fruit. Set on back of range on an asbestos mat and simmer slowly until a little when cooled on ice shows it to be of such a firm consistency that it can be cut with a knife, for it is to be served cut in slices. When sufficiently cooked put away in a shallow jar from which it will be easy to cut it out. Seal like jellj, with paraffin before covering.

The Rural cook book