How To Do Canning

A good general rule in canning fruit is to use 1 pound of sugar to i pounds of fruit, and barely enough water to keep from burning when first put over. To be more exact, the following proportions are given with time for boiling:

Condensed Canning

Pack the cans full of fruit. Screw the covers on lightly, and stand each can on a little block of wood placed in the bottom of the boiler. Pill as many cans as will stand in the boiler. Put sugar enough in each one to sweeten for the table. Fill the boiler with cold water nearly to the top of the cans. Boil twenty or twenty-five minutes. When the fruit will be found to have settled somewhat, remove part of the cans; open and take one to fill up the others. Screw tightly and proceed in the same way until all are filled. It will take about 3 Out of 12 to fill those that have settled. Let stand all night and tighten the covers in the morning. It is better not to put the rubber rings on the cans until after they have been boiled and re-filled. There is no danger of breakage in this way, and the cans are almost solid fruits, thus gaining in space. In preparing, for the table they can be diluted with hot water to the desired consistency and sweetened to taste, or served as they are. Some cook-books advocate canning without sugar, but fruit is never quite as nice prepared in this way, and it should be sweetened partially, at least, when first canned.

Peas, beans and tomatoes are excellent canned in the same way; corn also. Fill the cans as for fruit, omitting sugar. Boil the same way until they are sufficiently cooked; fill each can with hot water. Screw down tight and set away. Some housekeepers prefer to cook the vegetables ten or fifteen minutes, then fill the cans and finish cooking. Canned in this manner, fruits will not lose flavor as in the usual way. Small fruits of all description may be canned in this manner.