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Classic
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page 99
CANNING FRUITS.
Cleanse the cans thoroughly and test to see if any leak or are cracked. If tin
cans leak, send them to the tinner; if discolored inside they may be lined with
writing-paper just before using. In buying stoneware for canning purposes, be
sure that it is well glazed, as fruits canned in jars or jugs imperfectly glazed
sometimes become poisonous. Never use defective glass cans, but keep them for
storing things in the pantry; and in buying them, take care that they are free
from flaws and blisters, else the glass will crumble off in small particles when
subjected to heat. Self-sealers are very convenient, but the heat hardens the
rubber rings, which are difficult to replace, so that in a year or two they are
unfit for use. For this reason many prefer those with a groove around the top
for sealing with wax or putty. The latter is very convenient, as jars sealed
with it can be opened readily with a strong fork or knife, and are much more
easily cleaned than when wax-sealed. Putty may be bought ready for use, and is
soon made soft by molding in the hand. In using it should be worked out into a
small roll, and pressed firmly into the groove with a knife, care being taken to
keep it well pressed down as the can cools.
Fruit should be selected carefully, and all that is imperfect rejected. Large
fruits, such as peaches, pears, etc., are in the best condition to can when not
quite fully ripe, and should be put up as soon as possible after picking; small
fruits, such as berries, should never stand over night if it is possible to
avoid it. The highest-flavored and longest-keeping fruits are best put up
without paring, after having carefully removed the down with a fine but stiff
brush. Use only the best sugar in the proportion of a half a
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Classic
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