ding
atmosphere kept at an equal temperature of about 40 deg. F. The most
efficient and wholesome method of preserving fruit, however, is
destruction of the germs and entire exclusion from the air. The germs
are destroyed at a boiling temperature; hence, if fruit be heated to
boiling, and when in this condition sealed in air-tight receptacles, it
will keep for an unlimited period.

CANNING FRUIT.

Canning consists in sealing in air-tight cans or jars, fruit which has
been previously boiled. It is a very simple process, but requires a
thorough understanding of the scientific principles involved, and
careful management, to make it successful. The result of painstaking
effort is so satisfactory, however, it is well worth all the trouble,
and fruit canning need not be a difficult matter if attention is given
to the following details:--

Select self-sealing glass cans of some good variety. Tin cans give more
trouble filling and sealing, are liable to affect the flavor of the
fruit, and unless manufactured from the best of material, to impair its
wholesomeness. Glass cans may be used more than once, and are thus much
more economical. Those with glass covers, or porcelain-lined covers, are
best. Test the cans to see if they are perfect, with good rubbers and
covers that fit closely, by partly filling them with cold water,
screwing on the tops, and placing bottom upward upon the table for some
time before using. If none of the water leaks out, they may be
considered in good condition. If the cans have been previously used,
examine them with special care to see that both cans and covers have
been carefully cleaned, then thoroughly sterilize them, and fit with new
rubbers when necessary.

Cans and covers should be sterilized by boiling in water for half an
hour, or by baking in an oven, at a temperature sufficient to scorch
paper, for two hours. The cans should be placed in the water or oven
when cold, and the temperature allowed to rise gradually, to avoid
breaking. They should be allowed to cool gradually, for the same
purpose.

Select only the best of fruit, such as is perfect in flavor and neither
green nor over-ripe. Fruit which has been shipped from a distance, and
which is consequently not perfectly fresh, contains germs in active
growth, and if the least bit musty, it will be almost sure to spoil,
even though the greatest care may be taken in canning.

Poor fruit will not be improved by canning; over-ripe fruit