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Directions for Canning by Can-Cooked Method

By this method uncooked or partly cooked food is packed in can or jar, covered with liquid and both jar and contents sterilized.

Pare fruit if desired or blanch or scald in boiling water a small quantity of the fruit at a time. Do not blanch cherries, sour cherries excepted, berries or plums.

Chill outside of the blanched fruit by immersing it for a few minutes in a vessel of cold water. Remove skin from such fruits as peaches.

Pack firmly in clean, tested jars to within one-half inch of top.

Fill jars to within 1/4 inch of top with boiling water, fruit juice, or syrup.

Place a new rubber on each jar, adjust cover and partly seal.

Place jars on false bottom of water bath and sterilize for required time. If the hot-water bath is used, jars should be immersed in sufficient boiling water to cover tops to depth of about 1 inch. Do not begin to time the sterilizing until water boils. Keep water boiling during sterilizing period.

Remove jars from sterilizer. Seal them and invert to cool. Avoid a draft on jars, but cool as rapidly as possible.

Wash and label jars. Wrap in paper or store in a dark place to prevent loss of color of red fruit.

Vegetables may also be canned by this method.


The New Royal Cook Book (1920).


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