General Directions For Canning And Preserving

Fruit should be fresh, firm, and not over-sized.

Sterilize jars by washing thoroughly, then placing in a pan of cold water and heating gradually to the boiling point. Remove from water as needed and turn upside down to drain before filling with fruit.

Do not dry inside of jars before filling.

Sterilize rubbers by dipping in boiling water. New rubbers must be used each year.

When cans are filled and sealed, turn upside down and let stand for a short time to be sure they are air-tight. If not, sirup will run out.

If necessary to change fruit from one can to another, always reheat mixture.

When preparing jellies, jams, or marmalades, sterilize jars as in canning but let dry before filling.

Always seal jellies, jams, and marmalades with paraffin when mixture is cold and cover paraffin with tin to protect from mice.

When boiling any fruit or sirup, never allow it to boil vigorously. Always boil it gently that sirup may be clear.

Note : Paraffin may be washed, dried, and used again after being removed from top of jar.

Ingredients:

1 c. sugar 1 qt. peaches

1 c. water

Method:

Prepare sirup by boiling sugar and water 5 minutes. Wipe peaches and put in boiling water long enough to easily loosen skins. Remove skins with silver knife. Cut in halves, if large, and remove stones; if small, may be left whole. Pack carefully in sterilized jars, but do not crush. Fill can with sirup, adjust covers loosely, and put in a rack in a covered pan with water up to the neck of the jars. Steam 20 minutes, or until soft. Remove jars, and fill to overflowing with sirup or boiling water and adjust rubbers and tops quickly.

One or two stones may be left in each jar for flavor.

Canned Peaches II

Method:

Weigh fruit after peeling. Allow 1/3 its weight in sugar and 2 1/2 or 3 c. water to each pound of sugar. Make a sirup of sugar and water by boiling fifteen minutes and cook fruit in it - a small quantity at a time. Fill jars with fruit and sirup, letting the sirup overflow. Put on sterilized rubbers, adjust covers, and seal.

Canned Tomatoes

Method I:

Wipe tomatoes, cover with boiling water, and let stand until skins may be easily removed, but not long enough to allow the fruit to become soft. Remove skins, cut fruit in pieces, and cook without adding water until thoroughly scalded, skimming often during the cooking. Fill sterilized jars with tomatoes and liquid, adjust rubbers and covers, and seal at once.

Method II:

Sterilize jars. Wash tomatoes and plunge into boiling water to loosen skins.

Place tomatoes in jars, adding 1 tsp. salt to 1 qt. of the fruit. Adjust covers without rubbers, place on a rack with enough water to come to neck of jars. Bring to boiling point and boil for 20-30 minutes. Remove jars, fill to overflowing with hot stewed tomatoes or boiling water.1 adjust rubbers and covers, and seal. Be careful to have no seeds under the rubbers.