Cans or jars for canning fruit should be of either glass or stoneware. The acids of many fruits acting upon tin forms a very unwholesome, if not positively injurious compound.

Canned fruits in glass may be wrapped in paper to prevent fading. Where it is possible the new amber glass cans will be found a perfect preservative against the light.

Two-quart cans or jars should only be used in large families; one quart and one pint cans are better for small families, as canned fruit does not retain its freshness long after being opened.

Bottles may be used for small fruit or for catsups. These, and cans whose tops are worn out or lost, narrow-mouthed jars or jugs, may be used by sealing after the fruit is placed in them.

Methods Of Sealing

Scald the fruit thoroughly and have ready three or four pieces of thin tough paper (tea paper is nice). Out to fit the jars and large enough to turn over the rim. Dip each one in a saucer containing the white of egg. Press on quickly and tie down; add two or three more pieces after a time; wet in the same way on the under side; tie these down. Let dry and you will have an air-tight covering for the fruit, preferred by many to the self-sealing tops. Be particular that the jars finished in this manner are kept in a dry place, that the paper may not mold.

Sealing Wax (Second)

1 pound resin, 1 ounce each of lard tallow and beeswax. Melt these ingredients together. Put the cork in very tight and cover over with the mixture. If necessary, dip a cloth in the mixture and tie firmly over the cork.

In opening a tin can of fruit pour out the contents immediately. Leave exposed to the air in an open dish for some little time before using, and if any remains over put away in an earthen dish.

Set cans or jelly glasses on a folded towel wet in cold water, and pour in the boiling fruit without fear of breakage. A silver tablespoon put in a jar while filling will answer the same purpose. To drop a teaspoon in a jelly glass is especially convenient.

Cans that refuse to open will usually yield to a cloth wrung from hot water and folded around the top. If not, set the can with the top downward in an inch or so of boiling water. See that it does not touch the glass. Or run knife under rubber.

Rubber rings that have hardened, may be dropped for one-half hour in a solution of one-third water and two-thirds ammonia, to soften.

Porcelain-lined kettles are the safest to use. Perfectly new granite ironware with none of the glaze worn off is also nice. For fine fruit, nothing but porcelain Or bell-metal kettle should ever be used. Bell-metal, or brass, should be very carefully employed. Scour with sand before using. Scald with salt and vinegar, rinse out and wipe. After using, wash at once. Do not allow the fruit to stand in the kettle to cool. The result can not fail to be dangerous.

Tin should never be used for canning or preserving, as it turns the fruit dark-colored.

Earthen-ware jars used for canning should always be thor-oughly glazed, otherwise they will not be air-tight and the fruit will spoil.

To test fruits or vegetables put, up in tin cans apply the thumbs to both ends of the cans; if it resists pressure, the contents are well preserved.

Juice left from canning fruit may be sealed hot in small bottles to use for fruit puddings, sauces, etc.