<h2>CANNED FRUIT COOKED IN THE OVEN.</h2>
<p>This method of canning fruit, in the opinion of the writer, is the one
to be preferred. The work is easily and quickly done, and the fruit
retains its shape, color, and flavor better than when cooked in the preserving
kettle.</p>
<p>Cover the bottom of the oven with a sheet of asbestos, the kind
plumbers employ in covering pipes. It is very cheap and may usually
be found at plumbers' shops. If the asbestos is not available, put into
the oven shallow pans in which there are about two inches of boiling
water.</p>
<p>Sterilize the jars and utensils. Make the sirup; prepare the fruit
the same as for cooking in the preserving kettle. Fill the hot jars
with it, and pour in enough sirup to fill the jar solidly. Run the blade
of a silver-plated knife around the inside of the jar. Place the jars in
the oven, either on the asbestos or in the pan of water. The oven
should be moderately hot. Cook the fruit ten minutes; remove from
the oven and fill the jar with boiling sirup. Wipe and seal. Place
the jars on a board and out of a draft of air. If the screw covers are
used tighten them after the glass has cooled.</p>
<p>Large fruits, such as peaches, pears, quinces, crab apples, etc., will
require about a pint of sirup to each quart jar of fruit. The small fruit
will require a little over half a pint of sirup.</p>
<p>The amount of sugar in each quart of sirup should be regulated to suit
the fruit with which it is to be used. The data on <SPAN name="corr_p14" id="corr_p14"></SPAN><SPAN href="#Page_14">page 14</SPAN> will be a
guide. The quantities given will not make the fruit very sweet. The
quantity of sugar may be increased or diminished to suit the taste.</p>
<p><span class="pagenum"><SPAN name="Page_21" id="Page_21">[21]</SPAN></span></p>
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