Fruit for canning should be ripe and fresh for the best results. Over-ripe fruit is difficult to sterilize.

By the cold pack method the fruit is placed in the jar and all cooking or sterilization is done in the jar. In this way all bacteria is destroyed and as the jar is not opened again until the fruit is required for use, no bacteria can enter, providing the jars and covers are perfect, and the jar completely sealed. If air can enter the jar the food will mold and spoil.

All fruits except berries are blanched for the cold-pack method of canning. By blanching is meant immersing fruit in a pan of hot water for a certain period, the length of time depending upon the type of fruit.

Blanching gives a thorough cleansing, loosens the skin, improves the tecture and shrinks the product. After blanching the fruit is immediately dipped in cold water. This hardens the pulp under the skin, making it easy to remove the skin, leaves the fruit firm and sets the color. It also enables handling of the fruit at once so that it may easily be packed into jars. Do not allow the fruit to remain in the cold water; dip it in and then remove at once. Peel and pack into jars immediately. It is necessary to handle the fruit rapidly at this stage. Many failures in canning can be traced to allowing the fruit to stand after blanching instead of packing in jars at once. It can easily be understood why it is both easier and better in every way to blanch only a small quantity of fruit at a time. It is necessary to exercise judgment as to the length of time required for blanching, as the condition of the fruit will govern that somewhat.

The time tables which will follow this article can be followed exactly if the fruit is fresh and in perfect condition. The time for blanching fruits is much easier to determine than that for vegetables.

After packing the fruit in the jar, fill to one-fourth inch of the top with hot syrup, adjust the rubbers and place the covers in position. Do not seal completely. Leave the clamp up, if glass top jars are used; for screw-top jars do not screw down entirely. The tops of the jars should be tight enough to fit down so that no water can seep into the jar, but not be so tight that they can be forced off by the expanding process.

The density of the syrup may be varied according to the variety of fruit used, but a general rule which may be used for all fruit canning is: Three parts sugar to two parts water; boil down to a thin syrup; very sour fruits may need a heavier syrup. Use any kettle in which a rack may be placed so that the jars will be at least 1/2 inch above the bottom, and deep enough for the water to come 1 inch above the tops of the jars. The water must come above the jars in order to prevent the liquid inside the jars boiling out in the form of steam. The water from the boiler will not get into the jars, as all force is outward, not inward. Jars not completely filled with fruit will keep perfectly because the remaining air in the jar will be completely sterilized by the processing or cooking.

Do not count the length of time for cooking until the water is actually boiling. It is the boiling temperature that does the sterilizing.

The quality of jar used plays an important part in successful results of canning. This does not mean the type of jar. Select any style you fancy, but be sure there are no flaws. The jars, and covers also, should be perfectly smooth where the two come together; there should be no cracks, rough edges or chipped spots.

Jar covers must fit so tight that there is no possible chance of a leak after the jar is sealed. Thorough sterilization is a necessity both for jars and covers. Wash jars in warm soapy water; rinse well, then put into a pan of cold water and bring slowly to the boiling point, and boil not less than 5 minutes. Allow jars to stand in the boiling water until ready to fill. Covers my be dropped into boiling water a few minutes before required. Another very important point is to have new rubbers each time a jar is used. It is false economy to use old rubbers.

In order to withstand the boiling during the period of cooking the fruit for the cold-pack method, rubbers must be firm and elastic. Sterilize rubbers by covering with boiling water, then dry in a clean cloth and use at once. The essential point is to kill all bacteria by heat, so everything that comes in contact with food to be canned must be sterilized by boiling.

When the fruit has cooked the required time take jars from the boiler and seal tightly at once. Invert jars and let stand until cool. If there should be a flaw in a jar or cover it will be discovered if the jar is allowed to cool inverted. Set the jars in a cool place, but be careful not to let a draft of cold air strike them while cooling or they might crack. Also keep plenty of space between jars so that there will be a free circulation of air. Store fruit in a cool, dry, dark place.

Use only perfect fruit for canning. The bruised, overripe fruit may be used for jam. Of course, this does not mean fruit that is in any way decayed.

The cold-pack method described is by far the simplest and most satisfactory way to can food. The following tables, which are universally used, will be helpful to the home canner: