Canned Fruit, Preserves, and Jellies: Household Methods of Preparation

<h2>CANNED FRUIT COOKED IN A WATER BATH.</h2> <p>Prepare the fruit and sirup as for cooking in the oven.</p> <p>Fill the sterilized jars and put the covers on loosely. Have a wooden rack in the bottom of a wash boiler (<SPAN name="corr_p10b" id="corr_p10b"></SPAN><SPAN href="#washboiler">see p. 10</SPAN>). Put in enough warm water to come to about 4 inches above the rack. Place the filled jars in the boiler, but do not let them touch one another. Pack clean white cotton rags, or perhaps better, cotton rope, between and around the jars to prevent them from striking one another when the water begins to boil. Cover the boiler and let the fruit cook ten minutes from the time the water surrounding it begins to boil.</p> <p>Draw the boiler back and take off the cover. When the steam passes off take out one jar at a time and place in a pan of boiling water beside the boiler, fill up with boiling sirup, and seal. Put the jars on a board and do not let cold air blow upon them. If screw covers are used tighten them when the glass has cooled and contracted.</p> <div style="break-after:column;"></div><br />