Never use old rubbers or lids that are bent, and be sure that lids are boiled and rubbers dipped in boiling water one at a time just before using.

Fruit must be carefully picked and washed, and all stems removed, and only as much as can be cooked while it still retains its color and crispness should be prepared. If practicable pare the fruit with a silver knife. Peaches, plums, and tomatoes may be readily skinned after a three-minute plunge in boiling water. Where fruit like quinces and hard pears must be first boiled in clear water, the fruit should be dropped in cold water made slightly acid with lemon to keep the fruit from discoloring.

When fruit is preserved with a large amouut of sugar (a pound of sugar to a pound of fruit) it does not need to be sealed in airtight jars; because bacteria do not readily form in the thick, sugary syrup. It is, however, best kept in small sealed jars, since molds are very likely to form.

Under no circumstances should preserving powders be used. In most cases they are injurious, and in any case are the resort of the cook who is too lazy to take the proper precautions.

Note. - In most of the following recipes for canning, directions are given for the Open-Kettle Method; but in almost every case the canning may be better done by the Cold-Pack Method.