School and Home Cooking

by Carlotta C. Greer

Peaches and tomatoes may be peeled instead of pared. This is done by placing the fruit in a wire basket and then immersing the basket in a kettle of boiling water for 3 minutes. Remove the basket of fruit from the hot water and plunge it for a moment in cold water. Drain, then peel the fruit. If desired, cut into halves, quarters, or slices. After fruit is peeled or pared, it can be kept from discoloring by covering with cold water.

METHODS OF CANNING FRUIT

Several methods may be used for canning fruit:

(a) OPEN KETTLE.—This method consists of cooking the fruit in water or sirup and pouring it into jars and sealing. The entire process of sterilization takes place in the kettle before the food is poured into the jars. Hence the name of the process,—Open Kettle.

For this method it is necessary to boil the jars and rubbers before placing the food in them. This is done as follows:

Fill and surround jars with cold water. Cover lids and rubbers with cold water. Gradually heat the water and allow it to boil for at least 15 minutes. Allow the jars, covers, and rubbers to remain in the boiling water until just ready to use them. Do not touch the inside of the jars and covers with your fingers. Immerse spoons, cups, knives, skewers, or knitting needles used for testing fruits, in boiling water before using them in contact with the foods. If corks are used for sealing bottles, scald them also.

[Illustration: Courtesy of Merrill School FIGURE 90—CANNING
FOODS.]

If small juicy fruits are preserved by the open kettle method, no water should be added. Add the sugar to them and allow them to stand until some of the juice is drawn from them, then cook.

If tough fruits are canned by this method, first steam, then cook in sirup, or first cook them in clear water, add the sugar, and finish cooking.

Fruit may be canned with or without sugar. Usually some sugar is used. However, some housekeepers contend that the fresh-fruit flavor is retained better by reheating the fruit and adding the sugar just before it is served. Different quantities of sugar may be used. If the fruit breaks into pieces readily, cook in a thick sirup. The quantity of water used with the sugar varies with the juiciness of the fruit. For each pound of fruit use from 1/2 to 1 cupful of sugar with from 1/8 to 1 cupful of water.