The custom of canning fruit in syrup is based on the improvement in flavor and texture which sugar gives to fruit. Sugar is not necessary for its preservation. Success depends upon thorough sterilization—that is, killing the organisms which cause food to spoil, and then sealing carefully to prevent their entrance. Fruit may be canned in water, in fruit juice and in syrup.
Preserving
The only difference between preserving and canning fruit is that sugar is always used in preserving, while in canning it is used in smaller quantity or not at all. In preserving the old rule of equal weights of sugar and fruit may be followed.
Directions for Canning by Open-Kettle Method
By this method which is generally used, for preserves, jams and marmalades, food is completely cooked and poured boiling hot into sterilized jars.
Prepare fruit, which may or may not be peeled, and cut into pieces depending on the variety. Blanch or scald peaches and similar fruits to loosen skin and chill by plunging into cold water. Cook slowly in as little water as possible or in fruit juice or fruit syrup until done. Fill the sterilized jars, seal and invert.
Directions for Canning by Can-Cooked Method
By this method uncooked or partly cooked food is packed in can or jar, covered with liquid and both jar and contents sterilized.
Pare fruit if desired or blanch or scald in boiling water a small quantity of the fruit at a time. (See time table.) Do not blanch cherries, sour cherries excepted, berries or plums.
Chill outside of the blanched fruit by immersing it for a few minutes in a vessel of cold water. Remove skin from such fruits as peaches.