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.
Pages:
102
103
104
105
106
107
108
109
110
111
112
113
114
115
116
117
118
119
120
121
122
123
124
125
126