Evening Republican, Volume 16, Number 245, Rensselaer, Jasper County, 12 October 1912 — Canning Rules. [ARTICLE]

Canning Rules.

First comes the selecting of fruit. It must be just right, neither green nor overripe. The quantity of fruit to use to each can depends on size and quality. Two pounds of cnerries, two quarts of berries and eighteen to twenty-four half peaches Is about the right proportion to a qpart can. Use one to one and one-half cups of granulated sugar for one can of fruit. Place fruit in a granite or aluminum dish and put on the proper amount of sugar. Allow it to boil well and until the fruit looks done. About ten minutes is the usual rule. It is better not to attempt to cook too much fruit at once; usually a quantity for two cans is enough for one cooking. While the fruit is cooking select the cans, pour a little hot water into them and be sure they will seal. If they leak set them aside. Always use new rubbers. When the rubbers were better they would do for two years, but that day is past

When ready to fill empty out t the water, set m deep dish, place the canning funnel on top and fill quickly. Run a silver knife around inside to remove air. It is better not to stand in a draft when filling the cans. Fill brimming full, being sure that no seeds are on the r- er, dip the top, rubber, etc., hot water, and place quickly oq the can, holding the glass top firmly while the rim is screwed on. Wipe off and turn upside down at once. If they leak inside of five minutes the top should be removed and the can resealed. j When cool dip the ' tops in paraffin - wax and place the cans in a cool cellar.