In canning fruit, the natural flavour of the fruit is much better retained than in preserving, and is also more wholesome, as it is less concentrated and does not contain such a high percentage of sugar. It is for that reason, however, that canned fruits are more favourable for the development of germs, consequently it is necessary to exercise much more care than in preserving. As seen in a previous chapter, the success of canning depends upon absolute sterilisation and the complete exclusion of air. Therefore, the following directions may be repeated here, namely, to use jars, covers, and rubber rings that are in perfect condition; to examine each jar and cover to see that there is no defect; and to use only fresh rubber rings, for if the rubber is not soft and elastic and without cracks the sealing will not be perfect.

In canning, any proportion of sugar may be used, or fruit may be canned without the addition of sugar, that is, in plain water. Fruit canned without sugar is suitable more or less only for pies.