This method of canning fruit, in the opinion of the writer, is the one to be preferred. The work is easily and quickly done, and the fruit retains its shape, color, and flavor better than when cooked in the preserving kettle.
Cover the bottom of the oven with a sheet of asbestos, the kind plumbers employ in covering pipes. It is very cheap and may usually be found at plumbers' shops. If the asbestos is not available, put into the oven shallow pans in which there are about two inches of boiling water.
Sterilize the jars and utensils. Make the sirup; prepare the fruit the same as for cooking in the preserving kettle. Fill the hot jars with it, and pour in enough sirup to fill the jar solidly. Run the blade of a silver-plated knife around the inside of the jar. Place the jars in the oven, either on the asbestos or in the pan of water. The oven should be moderately hot. Cook the fruit ten minutes; remove from the oven and fill the jar with boiling sirup. Wipe and seal. Place the jars on a board and out of a draft of air. If the screw covers are used tighten them after the glass has cooled.
Large fruits, such as peaches, pears, quinces, crab apples, etc., will require about a pint of sirup to each quart jar of fruit. The small fruit will require a little over half a pint of sirup.
The amount of sugar in each quart of sirup should be regulated to suit the fruit with which it is to be used. The data on [page 14] will be a guide. The quantities given will not make the fruit very sweet. The quantity of sugar may be increased or diminished to suit the taste.
CANNED FRUIT COOKED IN A WATER BATH.
Prepare the fruit and sirup as for cooking in the oven.
Fill the sterilized jars and put the covers on loosely. Have a wooden rack in the bottom of a wash boiler ([see p. 10]). Put in enough warm water to come to about 4 inches above the rack. Place the filled jars in the boiler, but do not let them touch one another. Pack clean white cotton rags, or perhaps better, cotton rope, between and around the jars to prevent them from striking one another when the water begins to boil. Cover the boiler and let the fruit cook ten minutes from the time the water surrounding it begins to boil.
Draw the boiler back and take off the cover. When the steam passes off take out one jar at a time and place in a pan of boiling water beside the boiler, fill up with boiling sirup, and seal. Put the jars on a board and do not let cold air blow upon them. If screw covers are used tighten them when the glass has cooled and contracted.