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(Canned Fruits) - (The International Jewish Cook Book)

The success of canning depends upon absolute sterilization and not upon
the amount of sugar or cooking. Any proportion of sugar may be used, or
fruit may be canned without the addition of any sugar.
It is most important that the jars, covers, and rubber rings be in
perfect condition. Examine each jar and cover to see that there is no
defect in it. Use only fresh rubber rings, for if the rubber is not soft
and elastic the sealing will not be perfect. Each year numbers of jars
of fruit are lost because of the false economy in using an old ring that
has lost its softness and elasticity.
Have two pans partially filled with cold water. Put some jars in one,
laying them on their sides, and some covers in the other. Place the pans
on the stove where the water will heat to the boiling point. The water
should boil at least ten or fifteen minutes. Have on the stove a shallow
milk pan in which there is about two inches of boiling water. Sterilize
the cups, spoons, and funnel, if you use one, by immersing in boiling
water for a few minutes. When ready to put the prepared fruit in the
jars slip a broad skimmer under a jar and lift it and drain free of
There are several methods of canning; the housekeeper can use that
method which is most convenient.
The three easiest and best methods are: Cooking the fruit in jars in an
oven; cooking the fruit in jars in boiling water; and stewing the fruit
before it is put in the jars.

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