The temperature to which the fruit is subjected may also be increased by the same method as that elsewhere described for sterilizing milk, the covers of the cans being screwed down tightly before they are placed in the sterilizer, or as soon as the boiling point is approached, so that the steam issues freely from the can.  See page 396.  If this method is employed, it must be remembered that the cans should not be removed from the sterilizer until after they have become cold, or nearly so, by being allowed to stand over night.

Use the best sugar, two tablespoonfuls to a quart of fruit is sufficient for most sub-acid fruits, as berries and peaches; plums, cherries, strawberries, and currants require from five to eight tablespoonfuls of sugar to a quart.  Have the sugar hot, by spreading it on tins and heating in the oven, stirring occasionally.  See that; it does not scorch.  Add it when the fruit is boiling.  Pears, peaches, apples, etc., which contain a much smaller quantity of juice than do berries, may be canned in a syrup prepared by dissolving a cup of sugar in two or three cups of water.  Perfect fruit, properly canned, will keep without sugar, and the natural ’flavor of the fruit is more perfectly retained when the sugar is left out, adding the necessary amount when opened for use.

If the fruit is to be cooked previous to being put in the cans, the cans should be heated before the introduction of the fruit, which should be put in at a boiling temperature.  Various methods are employed for this purpose.  Some wrap the can in a towel wrung out of hot water, keeping a silver spoon inside while it is being filled; others employ dry heat by keeping the cans in a moderately hot oven while the fruit is cooking.

Another and surer way is to fill a large dishpan nearly full of scalding (not boiling) water, then gradually introduce each can, previously baked, into the water, dip it full of water, and set it right side up in the pan.  Repeat the process with other cans until four or five are ready.  Put the covers likewise into boiling water.  Have in readiness for use a granite-ware funnel and dipper, also in boiling water; a cloth for wiping the outside of the cans, a silver fork or spoon, a dish for emptyings, and a broad shallow pan on one side of the range, half filled with boiling water, in which to set the cans while being filled.  When everything is in readiness, the fruit properly cooked, and at a boiling temperature, turn one of the cans down in the water, roll it over once or twice, empty it, and set in the shallow pan of hot water; adjust the funnel, and then place first in the can a quantity of juice, so that when the fruit is put in, no vacant places will be left for air, which is sometimes quite troublesome if this precaution is not taken; then add the fruit.  If any bubbles of air chance to be left, work them out with a fork or spoon handle, which first dip in boiling water, and then quickly introduce down the sides of the jar