. Better fruit. Fruit-culture. ipi6 BETTER FRUIT Page time before transferring to the jars. Jars, rubbers, covers and utensils are sterilized in boiling water as described above. When the fruit is sulliciently cooked, a jar is transfered from the boiling water to a plate or dish, packed with the fruit and filled to overtlowing with the boiling juice, a rubber and a cover are taken from the hot w^ater and fitted on, and the cover is screwed tightly down. Do not delay a moment in closing the jar tightly, and never attempt to wipe off the overflowing juice before putting the cover on, as you will
. Better fruit. Fruit-culture. ipi6 BETTER FRUIT Page time before transferring to the jars. Jars, rubbers, covers and utensils are sterilized in boiling water as described above. When the fruit is sulliciently cooked, a jar is transfered from the boiling water to a plate or dish, packed with the fruit and filled to overtlowing with the boiling juice, a rubber and a cover are taken from the hot w^ater and fitted on, and the cover is screwed tightly down. Do not delay a moment in closing the jar tightly, and never attempt to wipe off the overflowing juice before putting the cover on, as you will almost surely introduce organ- isms which will cause S])oiling of the fruit. WTiile this method is a favorite one with many canners, it is wasteful of fuel and of time, since the amount of fruit which can be prepared at one time is small; the operator must stir the fruit conliiuially to prevent stick- ing and scorcliing, consequently is ex- posed to the full heat of the stove, and the fruit loses much in appearance and flavor. F"or these reasons, those who have given the cold-pack method a fair trial usually adopt it. If fruits are allowed to boil for the full times stated above and are sealed without allowing anything which has not been thoroughly sterilized by boil- ing to come into contact with the fruit or cover, they should keep indefinitely. If the operator is working at high alti- tudes, the method of double steriliza- tion should be employed. Proceed by either of the methods just described, but after 24 hours return the jars to the washboilei', fill it to the shoulder of the jars with cold water, place on the stove and bring to boiling. When the water begins to boil—not before— loosen the covers suthciently to permit the steam to escape and continue boil- ing, with the cover of the boiler in place, for 8 to 10 minutes in the case of the softer fruits, 12 to ;) minutes in others. Now remove the jars from the boiler and lighten the covers while fruit is s
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