Canned Fruit, Preserves, and Jellies: Household Methods of Preparation

by Maria Parloa

PACKING AND SHIPPING.

Each jar or jelly glass must be wrapped in several thicknesses of soft paper (newspapers will answer). Make pads of excelsior or hay by spreading a thick layer between the folds of newspapers. Line the bottom and sides of the box with these pads. Pack the fruit in the padded box. Fill all the spaces between the jars with the packing material. If the box is deep and a second layer of fruit is to go in, put thick pasteboard or thin boards over the first layer and set the wrapped jars on this. Fill all the spaces and cover the top with the packing material. Nail on the cover and mark clearly: GLASS. THIS SIDE UP.

The great secret in packing is to fill every particle of space so that nothing can move.