The purpose of canning is to destroy by heat germs already present in the food and to exclude the entrance of other germs. The purpose of preserving is to destroy by heat germs already present and to protect the food by means of a thick sugar syrup.

The factors most essential in the processes of canning and preserving are (1) the complete sterilization of the food to be preserved, (2) the complete sterilization of the cans or jars into which the food is to be placed, (3) the complete sealing of the jars to prevent the entrance of germs. Vegetables contain more spore-forming bacteria than do fruits, hence are more difficult to preserve.

Methods of Fruit Preserving :

1

Prepare fruit, place in jars, fill the jars with syrup, put on the cover lightly. Set the jars in a steamer and cook till the fruit looks clear and is tender. Fill the jars to overflowing with the contents of one of the jars and seal securely.

2

Make a syrup with desired amount of sugar and water, according to the fruit. Cook the fruit in the syrup until tender; put into sterilized jars, filling the jars to overflowing with the syrup. Seal securely.

Juicy fruits require little or no water. Strawberries are better when no water is added, or when they are cooked in a very heavy syrup. Large hard fruits, such as pears, quinces, etc., require longer cooking; before being placed in the thick syrup, they should be cooked in a thin syrup or steamed until nearly tender.

How To Sterilize Jars

Method 1

Place the jars or glasses in a kettle of cold water, having a folded cloth or layers of paper in the bottom of the kettle to prevent the jars from coming in direct contact with the bottom of the kettle. Heat the water slowly to the boiling point. Remove the jars and fill immediately with fruit and syrup.

Method 2

Set the jars in a steamer and steam about fifteen minutes. A large steamer may be improvised by placing a rack in the bottom of a wash boiler and setting the jars on the rack. Do not wipe the inside of the jars with a towel as germs may be introduced into the jars by this means. Dip rubber rings into boiling water.

Cost Of Preserved Fruits, Etc

Syrup For Canning And Preserving

One-third to 1 pound of sugar for every pound of fruit. For small fruits add 1 to 1 1/2 cups water for every pound of sugar. For large fruits add 2 to 2 1/2 cups water for every pound of sugar. Boil the sugar and water together for 10 minutes before adding the fruit.