The water-bath Methods I and II are strongly recommended for reliable results, but necessitate using a deep pan. Method III is a quick one for those possessing a suitable pressure pan, but care in timing is needed otherwise the fruit may be over-cooked.
The oven methods are suitable only if the temperatures can be regulated at 250°F/130°C/Gas Mark ½ or 300°F/150°/Gas Mark 2. They are more extravagant on fuel than the other methods. Method IV should not be used for fruits liable to discolour in the air, or for solid-pack tomatoes, apples or strawberries.
The pulping method is suitable for apples, tomatoes or other fruits that do not need to be kept whole.
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