CANNED FRUITS AND VEGETABLES.
Within a few years canned fruits have, in a great measure, superseded preserves. They are cheaper, more wholesome, and far less difficult to prepare. Attention to a few general rules will insure success to every housekeeper who sensibly prefers to put up her own season’s supply of these to purchasing those for double the cost, which are not nearly so good.
First, examine cans and elastics narrowly before you begin operations. See that the screw is in order, the can without crack or nick, the elastic firm and closely fitting.
Secondly, have the fruit boiling hot when sealed. Have upon the range or stove a pan in which each empty can is set to be filled after it is rolled in hot water. Lay elastic and top close to your hand, fill the can to overflowing, remembering that the fruit will shrink as it cools, and that a vacuum invites the air to enter; clap on the top without the loss of a second, screw as tightly as you can, and as the contents and the can cool, screw again and again to fit the contraction of metal and glass.
Thirdly, if you use glass cans (and they are cheapest in the end, for you can use them year after year, getting new elastics when you need them) keep them in a cool, dark place, and dry as well as cool. The light will cause them to ferment, and also change the color.