GENERAL CANNING AND JAM-MAKING
METHODS

Canning

Plan to do your canning at a time when you can
secure British Columbia fruits. We give the proper
dates on page 7.

Making the Syrup: Weigh out sugar to equal one-
third of the weight of the fruit, and for each pound
of sugar add three cups of water; boil sugar and water
to make a thin syrup.

Preparing the Fruit: Large fruits, such as plums,
prunes, apricots and peaches, should be washed, but
berries should not. Halve plums, prunes and apricots
to remove the stones.

Pack fruit tightly in sterilizea jars. Set the jars in
a pan of hot water and fill them quite full with syrup;
screw or place covers on loosely. Place jars in warm
water up to the neck, in kettle or boiler stove and bring
gradually to the boil. For berries of any kind and
cherries, boil 10 to 15 minutes; for large fruits, boil
20 minutes; then remove jars from kettle, add boiling
syrup to fill, and screw lids down tightly.

Jam-making

The method given below is very simple and at the
same time preserves the natural flavor and color of the
fruit much better than other commonly used methods.

Use only fruit that is fresh, firm, of good quality
and not over-ripe.

The various fruits are to be prepared as required;
strawberries are to be hulled; raspberries, loganberries,
blackberries and blueberries require no special prepara-
tion. Halve apricots, plums and prunes and remove the
stones. Apricot seeds added to apricot jam give an
agreeable nutty flavor.

Pick over fruit and mash in preserving kettle. Put
on stove and bring gradually to a boil, stirring from
time to time. The drier fruits, such as apricots and
plums, may require some water to prevent burning.
Boil from 15 to 20’ minutes, stirring and skimming
frequently.

Heat an equal quantity of sugar and add gradually
to boiling fruit. Boil 10 to 15 minutes or until clear,
stirring constantly. Seal in sterilized jars.

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