CANNING FRUITS.
The destruction of germs and the exclusion of air are the principles upon which canning is based. The article to be preserved is cooked for a short time, and then put in jars from which the air has been expelled by heating them to the boiling point. They are then sealed, and when cold are set in a cool, dark place. If all the conditions be right, the fruit will keep for an unlimited number of years, and when opened will be found to have nearly all the freshness and aroma of newly gathered fruit.
Now this is true of the majority of fruits, but not of all. The strawberry subjected to this process will come out a pale, spongy, insipid thing, whereas the raspberry seems to have its color, flavor, and odor intensified. If, however, a generous amount of sugar be added to the strawberry in the cooking, the fruit will retain its shape, color, and flavor. It is an error to attempt to can this berry without sugar, or with only a small amount.