Canning Methods

STEPS IN CANNING

1. One of the first, and most important steps in canning is in the purchasing of
a fresh product—two to three hours from garden to kitchen is a good rule to remember.
Fruits and vegetables must be fresh and crisp for best results.

2. If you must buy your fruits and vegetables for canning, then watch the markets
and buy these products at the proper time. Fruits are high when they first appear
on the market.

3. Cleanliness is the major point in the preparation of all foods for canning.
It is very necessary that all your canning be done under the strictest sanitary condi-
tions. Use clean, soapy water, clean dish cloths, and be sure that every last jar is
thoroughly washed and rinsed at least twice in hot water. Turn these jars upside down
on a clean tea towel ready for use.

4. Remember, canning of any kind should NEVER be done in large quantities.
Do just as much as you can conveniently handle at one time. Have everything
ready before you begin, so that full time may be devoted to the care and process-
ing of your fruit.

5. Follow a reliable recipe to the very last letter. DO NOT GUESS. Measure
or weigh your fruit and sugar accurately. Try to devote your full time to the job, and
be content to let some of your regular routine fade into the background while you are
preserving. In so doing, you will find your task much easier and the results of your
efforts most gratifying.

6. Be sure that no seeds or bits of fruit are lodged between the lid and sealing
surface of the jar. Carelessness will only result in failure as well as extravagant
loss of sugar and fruit.

POINTS IN PROCESSING

1. Follow time tables exactly. Begin to count time of boiling period when water
around jars is steadily boiling. Set an alarm clock to remind you of length of time or
mark your time on a scratch pad.

11