Never use tin or iron ware, as it will discolor the fruit and give an unpleasant taste. Porcelain-lined or enamel ware is best, and fruit should be pared and cut with silver or plated knives. The appended list of utensils will enable the young housekeeper to make a wise selection when outfitting her kitchen; other dishes, such as bowls, pans for boiling, and so forth, can be found in most kitchens. If possible, keep one or two kettles just for preserving and stewing fruits, for it is difficult perfectly to sterilize kettles that are in constant use for the preparation of foods containing grease. The size of the kettles selected will depend on the size of the family and how much fruit is to be put up at a time, but the housewife is recommended to have two different sizes-one of them small enough to put up a few glasses at a time as often as fruit left from the table can be utilized. In this way superfluous fruit is used before it spoils, and various kinds of fruit can be accumulated with little extra work.

Utensil Requirements For Canning and Preserving Fruit

One large kettle; one small kettle; one large colander; one ladle; several long-handled spoons; a wide-mouthed funnel to fit top of jars; a fine wire strainer with a frame; a glass half-pint measuring cup with lip (such as chemists use); jelly bags either of cheesecloth or coarse flannel; a wooden ring to fit top of bag.

With the exception of the wire strainer all the utensils can be bought in good enamel ware.