Selection of fruit for canning in canning fruit, if the work be done successfully, there are three important considerations: the condition of the fruit, the process employed, and the storing.

The fruit must be fresh, of fine flavor, without bruise or blemish, and not overripe; for, contradictory as it may appear, the moment fruit reaches the point of perfect maturity it begins to deteriorate in quality. It is a prevalent but mistaken notion which many economyloving women hold, that the canning season should be delayed until fruit is at its cheapest. If taste is valued, first fruits should always be obtained for this purpose.

As the acme of flavor and the highest nutritive properties lie nearest the rind, the most delicious fruits and those which keep longest are canned without being pared, after a careful washing and whisking with a stiff brush made for the purpose. If pared fruit is preferred, the thinnest possible rind should be removed with a silver knife, which does not discolor, and the fruit plunged at once into a wooden or earthen vessel of cold water, as exposure to the air will darken it

Boiling Fruits

Such fruits as peaches, pears, and the like, which harden when dropped into boiling syrup, should be cooked in clear boiling water until tender, then transferred, using a wire spoon, to glass jars standing conveniently to hand in a pan of warm water and the boiling syrup, clear as crystal, poured over them. Only enough fruit to fill one can should be cooked at a time. Fruit put up in this manner retains both flavor and shape, thereby being delicious to eat and good to look upon. Of course, it necessitates a little more time than to dump the fruit wholesale into a kettle and cook all at once, but to the woman who is satisfied with none but the best results in her culinary work, it is time well spent.

A very good proportion for the syrup is a pint of granulated sugar to a quart of water. Use only a porcelainlined or granite kettle. Put in the sugar, pour over the water, stir until dissolved, then put to code. Bring slowly to boil, and skim thoroughly before adding to fruit. Make only enough for two jars at one cooking.

Steaming Fruits

Another method of canning the firmer sorts of fruits, one which ensures satisfactory results, is steaming. Line the bottom of a steamer with a clean white cloth, then put in a small quantity of prepared fruit; cover closely, and stand over a kettle of boiling water, which must be kept boiling without cessation until the fruit is tender, but not soft; then lift out, a piece at a time, and drop into boiling syrup; cook a moment, fill cans, pour over syrup and cover closely, but do not seal. Let stand a moment to settle, uncover, fill up with boiling syrup, wipe away all moisture from lids and rim; then seal at once, taking pains to have the rubber show an even edge all around.

On no account should berries intended for canning stand overnight. They ferment rapidly, even when kept in a cool place, become soft and mash in cooking. To the neglect of this precaution may be traced many a failure. If such fruit must be utilized, make it into jam.

Unless necessary, do not wash berries. Pick off stems and leaves with care to avoid bruising for when the skin of the fruit is broken the syrup will be discolored. As berries are by nature soft and mash easily when cooking, they should be cooked with the sugar, which has a tendency to make them firm.

Small Fruits For Canning

The finest way to put up berries and other small fruits is as follows: Sprinkle with sugar in the proportions of half a pound of sugar to one pound of fruit. Then fill into glass jars. Put on the lids of the jars, but not the rubber rings. Fit a board into the bottom of a washboiler; wrap each jar in a clean towel or cloth, to prevent touching, then stand them in rows in the boiler. Fill the boiler with cold water to within half an inch of the tops; bring the water to boil and continue boiling for fifteen minutes. Remove jars, wipe dry, fill up from a can set apart for the purpose, and seal without delay. Berries canned in this way will be whole, firm, and retain their natural flavor.

Having selected one's fruit with care, then complied with the rules governing the cooking and sealing, the last but by no means least weighty consideration is the storing.

Storing Fruits

The fruit closet has three archenemies which, singly or combined, will play havoc with its stores. These are heat, light, moisture. The closet must have a dry situation, for moisture induces mould; light working on the fruit genders an acid which no amount of sugar will overcome, and heat will cause fermentation.