Invert all jars after filling and sealing.
Fruit should be sound, firm and not overripe and carefully prepared.
Clean fruit, clean hands, clean utensils, and a clean kitchen free from flies, are essential for safety and success.
Keep products in a cool place. Avoid freezing in winter.
CANNING
Canning is the process of preparing sterilized food so that it will keep indefinitely.
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 perfectly to prevent their entrance. Fruit may be canned in water, in fruit juice and in syrup.