CANNING IN THE PRESERVING KETTLE

CANNING IN THE PRESERVING KETTLE recipe

Canning in the preserving kettle is less satisfactory; but is sometimes considered easier, especially for small fruits. Cook the fruit according to the directions and see that all jars, covers and utensils are carefully sterilized. When ready to put the fruit in the jars, put a broad skimmer under one, lift it and drain off the water. Set it in a shallow pan of boiling water or wrap it well in a heavy towel wrung out of boiling water; fill to overflowing with the fruit and slip a silver-plated knife around the inside of the jar to make sure that fruit and juice are solidly packed. Wipe the rim of the jar; dip the rubber ring in boiling water, place it on the jar; cover and remove the jar, placing it upside down on a board, well out of drafts until cool. Then tighten the covers, if screw covers are used; wipe the jars with a wet cloth and stand on shelves in a cool, dark closet.




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