the fruit is pared or hulled, as the case may be,
drop it into its measuring bowl. When the measure is full put the fruit
and sugar in the preserving kettle. While this is cooking another
measure may be prepared and put in the second preserving kettle. In this
way the fruit is cooked quickly and put in the jars and sealed at once,
leaving the pans ready to sterilize another set of jars.

The preserving kettle should be porcelain-lined, and no iron or tin
utensils should be used, as the fruit acids attack these metals and so
give a bad color and metallic taste to the food.

STERILIZING JARS, ETC.

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
water.

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.

CANNING FRUIT BAKED IN OVEN

In this method the work is easily and quickly done and the fruit retains
its shape, color and flavor. Particularly nice for berries.

Sterilize jars and utensils. Make the syrup; prepare the fruit the same
as for cooking. Fill the hot jars with the fruit, drained, and pour in
enough hot syrup to fill the jar solidly. Run the handle of a silver
spoon around the inside