In this method the work is easily and quickly done and the fruit retains its shape, color and flavor. Particularly nice for berries.
Sterilize jars and utensils. Make the syrup; prepare the fruit, the same as for cooking. Fill the hot jars with the fruit, drained, and pour in enough hot syrup to fill the jar solidly. Run the handle of a silver spoon around the inside of the jar. Place the hot jars, uncovered, and the covers, in a moderate oven.
Cover the bottom of the oven with a sheet of asbestos, the kind plumbers employ in covering pipes, or put into the oven shallow pans in which there are about
Large fruits, such as peaches, pears, quince, crab apples, etc., will require about
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