Candied fruit may be used instead. The jelly reserved to add to the
mold can be kept in a warm place till the other has hardened. Fresh
strawberries or raspberries, or cut-up peaches, can be used instead of
oranges.
CANNING AND PRESERVING.
Canning is so simple an operation that it is unfortunate that most people
consider it difficult. The directions generally given are so troublesome
that one can not wonder it is not attempted oftener; but it need be hardly
more care than the making of apple sauce, which, by the way, can always be
made while apples are plenty, and canned for spring use. In an experience
of years, not more than one can in a hundred has ever been lost, and fruit
put up at home is far nicer than any from factories.
In canning, see first that the jars are clean, the rubbers whole and in
perfect order, and the tops clean and ready to screw on. Fill the jars
with hot (not boiling) water half an hour before using, and have them
ready on a table sufficiently large to hold the preserving-kettle, a
dish-pan quarter full of hot water, and the cans. Have ready, also, a deep
plate, large enough to hold two cans; a silver spoon; an earthen cup with
handle; and, if possible, a can-filler,--that is, a small tin in
strainer-shape, but without the bottom, and fitting about the top.
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