Melt sugar; when a golden brown, add chopped nuts; pour into hot buttered pan, crease, and cool.
CHAPTER XVIII
PRESERVING
CANNING AND PRESERVING
Canned fruits are now more popular with most people than preserved fruits.
The expense in preparing them is less, and the natural flavor is retained.
To prepare fruit for canning, look over carefully, reject imperfect fruit, and be sure that the fruit is clean.
The fruit may be cooked in a saucepan with just enough sugar to make it palatable and water to keep the fruit from burning, and transferred to sterile jars; or it may be put into sterile jars in the first place, and cooked by steam,—the latter method preserves the color and flavor better.
To sterilize jars, put jars into cold water, bring water to the boiling point, and boil ten minutes; fill jars with cooked fruit, and pour in sirup to overflowing; adjust rubbers and covers. Invert and let stand on folded cloth until cold; if there are no air bubbles, place jars in a cool dark closet to keep. If air bubbles are present, take off cover, reheat, and add more hot sirup and proceed as before.