Canning and Preserving

And how to prepare peaches and tomatoes.

Canning and Preserving

Canning fruits means the cooking of fruits either in a thick or light syrup. Put into sterile jars, sealing it at once. It is necessary to work quickly so as not to allow new germs to collect on sterilized materials.

Proportions used in Canning Fruit or Syrup

Heavy syrup needs 2 c. of sugar and 1/2 c. of water. Thick syrup needs 1 c. of water to 10 of sugar. Light syrup needs 10 of sugar to 2 c. of water. Boil syrup for 10 minutes and skim off any skim.
Choice of thick or thin syrup depends on the kind of fruit you use. The acid fruits needing much sugar call for thick syrup. The milder fruits can be preserved in thin syrup. The fruit should be cooked in syrup until it is tender.

Canned Tomatoes

Scald tomatoes, remove skins and cut the tomatoes into quarters. Put them into a preserving kettle and heat slowly, then boil about 15 minutes, stirring them often. Skim off scum and put into jars.

Canned Peaches

Put peaches into boiling water and let them stand long enough to soften the skim. Remove the skins, cut fruit into halves and take out the stones. The peaches may be whole. Cook them in syrup until tender. Put the fruit into sterile jars.

Yesterdish reminder: Use modern canning methods–what’s described here isn’t safe enough. The recipes for preparing the fruit look fine, though.

From the notebook of J.L. from Avon Lake, Ohio. Dated 1915.
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