Scales

Quart measure

A preserving kettle of good enamel ware

Plated knives

Large spoon of enamel or wood

Tablespoon and table fork

Pint and quart cans with glass tops fastened by springs

New rubber rings

Jelly glasses with covers

Cloth jelly bag

Stick on which to hang the bag

Large bowl

Boiler, in which to stand the cans

A funnel

A dipper

Old towels, or cheap cloths

Saucer and spoon for testing

Directions for work.

Thoroughly wash all the utensils just before using. Sterilize the cans and glasses by placing them in a large kettle or boiler on the stove, covering them with cold water, and allowing the water to reach the boiling point and to boil for half an hour. Covers and rubber rings should be treated in the same way.

Prepare the fruit by careful washing, picking over, paring, and cutting.

The skins may be loosened on peaches and tomatoes by pouring hot water over them.

Weigh both fruit and sugar, or measure if no scales are available. See that the cooking apparatus is in good order, that the proper heat may be continued.

Fig. 48. - A steam cooker may be a part of the canning apparatus.

Avoid rapid boiling of the fruit.

Place the cans, when they are to be filled with hot fruit, upon a towel wet in very hot wa-ter or in a pan holding an inch or so of hot water. Never hold the can or glass in the hand.

Use a dipper for putting cooked fruit into the can. A funnel is useful placed in the mouth of the jar.

Put whole fruit and halves com-pactly in the jar, using tablespoon and fork, or two tablespoons. It requires practice to do this well.

See that all air bubbles are re-moved, and fill the cans to overflowing, before putting on the glass tops and fastening on the spring. Wipe off the jars carefully, and stand them on their tops for a day in order to test the tightness of the rubbers and the fastening.

Fig. 49. - A sterilizer with a rack may be used for steriliz-ing cans and glasses.

Fig. 50. - Spring top jar.

Position of spring dur-ing cooking.

Position of spring after cooking.

After filling jelly glasses, set them at one side, and cover them all with a piece of cheesecloth until the jelly becomes firm. Then pour melted paraffin upon the jelly in each glass, and when the paraffin is cooled, put the covers on firmly.

Label the jars with the name of the fruit and the date.