Ontario Teachers' Manuals: Household Management

by Ontario. Department of Education

1. Use No. 1 syrup for watery fruits and acid fruits.

2. Use No. 2 syrup for pears, peaches, sweet plums, sweet cherries, etc.

METHODS OF CANNING

1. Fruit cooked in a steamer:

Fill the sterilized jars with prepared fruit, with or without syrup. Place the covers, but do not fasten them down. Stand the jars in a steamer over cold water. Cover the steamer and heat to the boiling point. Steam at least fifteen minutes, or until the fruit is tender. Remove from the steamer, fill to overflowing with boiling syrup, and seal at once. Invert.

2. Fruit cooked in a boiler:

Put a false bottom in the boiler, to prevent the jars from being broken. Fill the jars with fruit, and add syrup if desired. Cover and place the jars in the boiler without touching one another. Pour in tepid water to within an inch of the top of the jars and bring gradually to boiling heat. Cook and finish as directed in 1, above.

3. Fruit cooked in an oven:

Fill sterilized, hot jars with prepared raw fruit and cover with hot syrup. Place the jars in a moderate oven, in a baking dish containing about an inch or two of hot water. Cook and finish as in 1, above.