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L. Gagnore cookbook, 1930-1940
Page 11
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Canning General Directions. Fruit for canning should be of good quality, firm and not overripe. Canning fruit is preserving sterilized fruit in sterilized airtight jars. To Sterilize Jars. Wash jars and fill with cold water. Set in a kettle on a trivet and surround with cold water. Heat gradually to the boiling point, remove from water, empty, and fill while hot. Put covers in hot water and let stand five minutes. New rubbers should be used each season. Directions for Filling Jars. Remove jars from boiling water and set them on a hot wet cloth. Place cooked fruit in jars.
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Canning General Directions. Fruit for canning should be of good quality, firm and not overripe. Canning fruit is preserving sterilized fruit in sterilized airtight jars. To Sterilize Jars. Wash jars and fill with cold water. Set in a kettle on a trivet and surround with cold water. Heat gradually to the boiling point, remove from water, empty, and fill while hot. Put covers in hot water and let stand five minutes. New rubbers should be used each season. Directions for Filling Jars. Remove jars from boiling water and set them on a hot wet cloth. Place cooked fruit in jars.
Szathmary Culinary Manuscripts and Cookbooks
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