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CANNING FRUITS, CORN, ETC. 2
" Have no fears in adopting it. After the fruit is canned, and stood an hour or two to cool, re-tighten the tops, as the cooling sometimes leaves them loose enough to admit air; then it is well to turn the cans bottom up over night or long enough to see 'hey do not leak, for, if the juice leaks out, air would leak in and spoil it. It is not necessary to put in sugar when canning, unless you choose to do so. Use enough to make it palatable for the table when used. One-fourth to 1/2 lb. of sugar to 1 lb. of fruit, according to its sourness, will be found plenty to suit most tastes. For apples, pears, etc., which are not juicy, a syrup made with 1 lb. sugar to 1 qt. of water does well to heat them in and to fill the crevices among the fruit. Observe well these points and no trouble will arise. Rubarb, it will be observed below, can be put up in jugs; tomatoes I have known to be put up in jugs and keep well; so may cither things, also, no doubt, when cans can not be obtained in quantities sufficient. Small cans for small families, however, are best, as the fruits do not keep long after being opened. If a dark room is prepared in the cellar for canned fruit, strawberries, and some others will not lose so much of their bright colors as they do in a room where the light is not shutout. With these general directions I need give but few recipes for samples of those out of the general lines of fruit.
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