Pack firmly in clean, tested jars to within one-half inch of top.
Fill jars to within 1/4 inch of top with boiling water, fruit juice, or syrup.
Place a new rubber on each jar, adjust cover and partly seal.
Place jars on false bottom of water bath and sterilize for required time. (See time-table.) If the hot-water bath is used, jars should be immersed in sufficient boiling water to cover tops to depth of about 1 inch. Do not begin to time the sterilizing until water boils. Keep water boiling during sterilizing period.
Remove jars from sterilizer. Seal them and invert to cool. Avoid a draft on jars, but cool as rapidly as possible.
Wash and label jars. Wrap in paper or store in a dark place to prevent loss of color of red fruit.
Vegetables may also be canned by this method.
A Time-Table for Canning Fruits by the Can-Cooked Method
| TIME OF COOKING | |||
| Time of Blanching | If the hot-water bath is used | If the Pressure Cooker is used (5 Pounds) | |
| FRUIT | Minutes | Minutes | Minutes |
| Apricots, Peaches | 1-2 | 16 | 10 |
| Blackberries | 16 | 6 | |
| Cherries, Strawberries, Grapes, Plums | 16 | 10 | |
| Fruit Juices | 20 | 10 | |
| Huckleberries, Raspberries | 16 | 8 | |
| Pears | 1-2 | 20 | 10 |
| Pineapples | 60 | 40 | |
| Quinces | 1-2 | 60 | 40 |