void freezing in winter.

CANNING

Canning is the process of preparing sterilized food so that it will
keep indefinitely.

The custom of canning fruit in syrup is based on the improvement in
flavor and texture which sugar gives to fruit. Sugar is not necessary
for its preservation. Success depends upon thorough
sterilization--that is, killing the organisms which cause food to
spoil, and then sealing perfectly to prevent their entrance. Fruit may
be canned in water, in fruit juice and in syrup.

PRESERVING

The only difference between preserving and canning fruit is that sugar
is always used in preserving, while in canning it is used in smaller
quantity or not at all. In preserving the old rule of equal weights of
sugar and fruit may be followed.

OPEN-KETTLE METHOD

This method is generally used for preserves, jams, and marmalades.
Food is completely cooked and then poured boiling hot into sterilized
jars.

Prepare fruit, which may or may not be peeled, and cut into pieces
depending on the variety. Blanch or scald peaches and similar fruits
to loosen skin and chill by plunging into cold water. Cook slowly in
as little water as possible or in fruit juice or fruit syrup until
done. Fill sterilized jars, seal and invert.

CAN-COOKED METHOD

By this method uncooked or partly cooked food is packed in can or jar,
covered with liquid and both jar and contents sterilized.

Pare fruit if desired or blanch or scald in boiling water a small
quantity of fruit at a time. (See time table.) Do not blanch cherries,
sour cherries excepted, berries or plums.

Chill outside of blanched fruit by immersing a few minutes in a large
vessel of cold water. Remove skin from such fruits as peaches.

Pack fruit firmly in clean, tested jars to within one-half inch of
top.

Fill jars to within 1/4 inch of top with boiling water, fruit juice or
syrup.

Place new rubber on each jar, adjust cover and partly seal.

Place jars on false bottom of water bath and sterilize for required
time. See time-table. If the hot-water bath is used, jars should be
immersed in sufficient boiling water to cover tops to depth of about 1
inch. Do not begin to time the sterilizing until water boils. Keep
water boiling during sterilizing period.

Remove jars from sterilizer. Seal them and invert to cool. Avoid draft
on jars, but cool as rapidly as possible.

Wash jars and label. Wrap in paper or store in a dark place to prevent
loss of color