m the steamer, fill to overflowing
with boiling syrup, and seal at once. Invert.

2. Fruit cooked in a boiler:

Put a false bottom in the boiler, to prevent
the jars from being broken. Fill the jars with
fruit, and add syrup if desired. Cover and
place the jars in the boiler without touching
one another. Pour in tepid water to within an
inch of the top of the jars and bring gradually
to boiling heat. Cook and finish as directed in
1, above.

3. Fruit cooked in an oven:

Fill sterilized, hot jars with prepared raw
fruit and cover with hot syrup. Place the jars
in a moderate oven, in a baking dish containing
about an inch or two of hot water. Cook and
finish as in 1, above.

4. Fruit cooked in a kettle:

Make a syrup in a fairly deep kettle. Put the
prepared fruit into it and cook gently until
tender. When the fruit is cooked, lift
carefully into hot, sterilized jars, and fill
to overflowing with boiling syrup. Seal at once
and invert.

NOTE.--By Methods 1, 2, and 3 the fruit is kept
more perfect in shape and loses less flavour
than by Method 4. Methods 2 and 4 are best to
choose for class practice.

After the lesson in Canning, it may not be wise to take the school time
for further practice in the preservation of fruit. When such is the
case, the theory of jam and jelly making may be discussed in class for
home practice. The notes of these lessons may appear as follows:

JAMS AND PRESERVES

POINTS IN MAKING JAM

1. In this method sugar is the preservative, therefore the amount used
must be large.

2. The quantity of sugar used is from three quarters to one pound of
sugar to each pound of fruit. Little or no water is used.

3. The natural shape and appearance of the fruit is not kept.

4. The flavour of the fruit is not so natural, on account of the
excessive sweetness.

5. The jar need not be sealed, but merely covered.

JELLY

COMPOSITION OF JELLY

1. Jelly is made from certain fruit juices and sugar.

2. The fruit juice must contain a certain amount of _pectin_, or
jellying principle, and also a certain amount of acid.

PARTS OF FRUIT CONTAINING MOST PECTIN

(1) Skin, (2) core, (3) pits and seeds.

[Illustration: Utensils used in making jelly]

FRUITS CONTAINING MOST PECTIN

1. Cur