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Recipes from The Inglenook Cookbook
 by The Sisters of the Brethren Church (1906)

PRESERVING AND CANNING

TO CAN FRUIT IN SELF-SEALERS
 

 Have the can lids and ribbons perfectly clean; have a little syrup in the kettle made of sugar and water; drop enough fruit in to fill 1 can; let boil until cooked through. Skim off the froth and put into the can. Clean the top of the can with a cloth that has not been used for dishwashing Let the juice cover fruit well, but not come near the top of the can. Put lid on tight and press down with the handle of a case knife, turn jar over to see if the juice will run out, if it does, turn lid a little tighter and press again with the knife. If it still runs out, remove lid, wipe clean and ascertain the cause, perhaps can was too full or steam wanted to get out, or there may be a piece of glass hindering the lid which can be knocked off; put lid on again, press down, and when partly cool turn upside down until cold, then put in a dark cool place. Aluminum lids are soft and will not bear turning as tight as other lids.

Sister Sarah C. Goughnour, Canton, Ohio.