Apparatus.—Scales. Quart measure. A preserving kettle of good enamel ware. Plated knives. Large spoon of enamel or wood. Tablespoon and table fork. Pint and quart cans with glass tops fastened by springs. New rubber rings. Jelly glasses with
covers. Cloth jelly bag. Stick on which to hang the bag. Large bowl. Boiler, in which to stand the cans. A funnel. A dipper. Old towels, or cheap cloths. Saucer and spoon for testing.
GENERAL METHODS AND RECIPES
General directions.—Thoroughly wash all the utensils, just before using. Sterilize the cans and glasses by placing them in a large kettle or boiler on the stove, covering them with cold water, and allowing the water to reach the boiling point and to boil for half an hour. Covers and rubber rings should be treated in the same way.
Fig. 33.—Picking over strawberries. Courtesy of H. J. Heinz Co.
Prepare the fruit by careful washing, picking over, paring and cutting.
The skins may be loosened on peaches and tomatoes by pouring hot water over them.
Weigh both fruit and sugar, or measure if no scales are available.
See that the cooking apparatus is in good order, that the proper heat may be continued.