The
utmost speed is needed in filling and screwing down tops, and for this
reason every thing _must be_ ready beforehand.
In filling the can let the fruit come to the top; then run the
spoon-handle down on all sides to let out the air; pour in juice till it
runs over freely, and screw the top down at once, using a towel to protect
the hand. Set at once in a dish-pan of water, as this prevents the table
being stained by juice, and also its hardening on the hot can. Proceed in
this way till all are full; wipe them dry; and, when cold, give the tops
an additional screw, as the glass contracts in cooling, and loosens them.
Label them, and keep in a dark, cool closet. When the fruit is used, wash
the jar, and dry carefully at the back of the stove. Wash the rubber also,
and dry on a towel, putting it in the jar when dry, and screwing on the
top. They are then ready for next year's use. Mason's cans are decidedly
the best for general use.
GENERAL RULES FOR CANNING.
For all small fruits allow one-third of a pound of sugar to a pound of
fruit. Make it into a sirup with a teacup of water to each pound, and skim
carefully. Throw in the fruit, and boil ten minutes, canning as directed.
Raspberries and blackberries are best; huckleberries are excellent for
pies, and easily canned.
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