Canned Fruit

Stewed

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Preparation info

    • Difficulty

      Easy

Appears in

The Settlement Cook Book

By Lizzie Black Kander

Published 1903

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Method

Boil sugar and water 10 minutes, to make a thin syrup; then cook a small quantity of the fruit at a time in the syrup; by so doing, fruit may be kept in perfect shape. It saves time to have two or more kettles of syrup on the stove, each with enough syrup for one can. Add the fruit in rotation to the boiling syrup, that one can may be taken up as soon as the last one is done Test if soft with a wooden splinter or silver fork. Set the sterilized jar in the small pan and fill to overflowing with the boiling fruit. Slip a silver plated knife or the handle of a spoon around the inside of the jar, that the fruit and juice may be packed solidly. Wipe the rim of the jar, clip the rubber ring in boiling water and put it smoothly on the jar, then put on the cover and fasten. Place the jar on a board and out of a draft of cold air. The work of filling and sealing must be done rapidly, and the fruit must be boiling hot when it is put into the jars. If screw covers are used, it will be necessary to tighten them after the glass has cooled and contracted.

If there is not sufficient syrup, add boiling water, as jars must be filled to overflowing.