[Illustration: Canning Utensils.]
As the fruit cools, the cover can be tightened, and this should be promptly done again and again as the glass contracts, so that no air may be allowed to enter.
If convenient to fill the cans directly from the stove, the fruit may be kept at boiling heat by placing the kettle on a lamp stove on the table, on which the other utensils are in readiness. Many failures in fruit canning are due to neglect to have the fruit boiling hot when put into the cans.
When the cans are filled, set them away from currents of air, and not on a very cold surface, to avoid danger of cracking. A good way is to set the cans on a wet towel, and cover with a woolen cloth as a protection from draughts.
After the cans have cooled, and the tops have been screwed down tightly, place them in a cool place, bottom upward, and watch closely for a few days. If the juice begins to leak out, or any appearance of fermentation is seen, it is a sign that the work has failed, and the only thing to do is to open the can immediately, boil the fruit, and use as quickly as possible; recanning will not save it unless boiled a long time. If no signs of spoiling are observed within two or three weeks, the fruit may be safely stored away in a dark, cool place. If one has no dark storeroom, it is an advantage to wrap each can in brown paper, to keep out the light.
Sometimes the fruit will settle so that a little space appears at the top. If you are perfectly sure that the can is tight, do not open to refill, as you will be unable to make it quite as tight again, unless you reheat the fruit, in which case you would be liable to have the same thing occur again. Air is dangerous because it is likely to contain germs, though in itself harmless.
If mold is observed upon the top of a can, it should be opened, and the fruit boiled and used at once, after carefully skimming out all the moldy portions. If there is evidence of fermentation, the fruit should be thrown away, as it contains alcohol.
If care be taken to provide good cans, thoroughly sterilized, and with perfectly fitting covers; to use only fruit in good condition; to have it thoroughly cooked, and at boiling temperature when put into the can; to have the cans well baked and heated, filled completely and to overflowing, and sealed at once while the fruit is still near boiling temperature, there will be little likelihood of failure.