76 KATE AITKEN'S CANADIAN COOK BOOK

METHODS OF CANNING

Fruit may be canned cold pack, hot pack or open kettle.

Cold Pack: means that the fruit is packed raw and cold into
the jars, then covered with hot syrup.

Hot Pack: means that the fruits are pre-cooked before packing
in the jars.

Open Kettle: means that the fruits are simmered in boiling
syrup on top of the stove.

CANNING FRUIT WITHOUT SUGAR

Fruit may be canned without sugar and sweetened when used.
Wash the fruit; heat to boiling in a heavy saucepan. Pack in sterile
jars; oven can at a temperature of 275°F. Pints require 25 minutes,
quarts require 35 minutes. Loosely adjust the tops before canning,
tighten on removal from the oven. Invert to test for leaks.

CANNED BLUEBERRIES

6 quarts blueberries 1 tablespoon lemon juice
114 cups water 4 cups sugar

14 teaspoon salt

Pick over and wash the blueberries; put in a preserving kettle
with the water and salt. Cover; simmer gently 5 minutes; add the
lemon juice and the sugar. Again bring to the boil; let simmer
3 minutes. Seal at once in sterile jars, filling them to overflowing
and screwing down the lids quickly. For winter use as sauce,
thicken slightly and serve with fresh warm cake, with blanc mange
and with gelatine puddings. It’s a delicate fruit for batter puddings
and roly poly’s. Yield: 7 pints.

CANNED BLUEBERRIES FOR WINTER PIES

Temperature: 275°F. Time: 35 minutes
1 11-quart basket blueberries \4 teaspoon salt
3 cups white sugar 4 cup lemon juice

2 cups water

Pick over the berries; place in a large preserving kettle. Add
all the remaining ingredients. Bring the mixture to the boil;
simmer gently for 5 minutes. Fill sterile quart jars to within 14”
of the top. Adjust the rubber, glass and zinc tops and screw down
tightly; loosen back 14 turn to allow for bubbling. Place the jars
on a rack, not touching; oven bake 35 minutes; the oven should
never go above 275°F. Remove the blueberries from the oven and
invert for 24 hours; this gives you a check on leaking jars and also
spaces fruit evenly through syrup. Yield: approximately 8 quarts.