Thoroughly wash all the utensils, just before using. Sterilize the cans and glasses by placing them in a large kettle or boiler on the stove, covering them with cold water, and allowing the water to reach the boiling point and to boil for half an hour. Covers and rubber rings should be treated in the same way.
Fig. 33. - Picking over strawberries.
Prepare the fruit by careful washing, picking over, paring and cutting.
The skins may be loosened on peaches and tomatoes by pouring hot water over them.
See that the cooking apparatus is in good order, that the proper heat may be continued.
Avoid rapid boiling of the fruit.
Place the cans when they are to be filled with hot fruit upon a towel wet in very hot water, or in a pan holding an inch or so of hot water. Never hold the can or glass in the hand.
Use a dipper for putting cooked fruit into the can. A funnel is useful placed in the mouth of the jar.
Put whole fruit and halves compactly in the jar, using tablespoon and fork, or two tablespoons. It requires practice to do this well.
See that all air bubbles are removed, and fill the cans to overflowing, before putting on the glass tops and fastening on the spring. Wipe off the jars, carefully, and stand them on their tops for a day in order to test the tightness of the rubbers and the fastening.
After filling jelly glasses, set them at one side, and cover them all with a piece of cheesecloth, until the jelly becomes firm. Then pour melted paraffin upon the jelly in each glass, and when the paraffin is cooled, put the covers on firmly.
Label the jars with the name of the fruit and the date of the preserving before putting them away.