Practical methods.
Canning.—Fruit or vegetables sterilized at 212° F. and tightly sealed in jars or cans.
Preserving.—Whole fruit, sterilized, large amount of sugar added, and sealed or covered in jars.
Jam making.—Fruit broken up, sterilized, sugar added, and covered.
Jelly making.—Fruit juices, sterilized, sugar added, covered.
Pickling.—Fruit and vegetables sterilized, vinegar, spices, and sugar the preservatives used.
Drying.—Fruits and vegetables protected from dust and insects, and slowly dried by the sun’s heat or artificial heat.
Fig. 32.—Preserving kettles in a large factory. Courtesy of H. J. Heinz Co.