Canned Fruit, Preserves, and Jellies: Household Methods of Preparation

Bacteria and yeasts, which are intimately mixed with food, are not as easily destroyed as are those on smooth surfaces, such as the utensils and jars employed in the preparation of the food.

Since air and water, as well as the foods, contain bacteria and yeasts, and may contain mold spores, all utensils used in the process of preserving foods are liable to be contaminated with these organisms. For this reason all appliances, as well as the food, must be sterilized.

Stewpans, spoons, strainers, etc., may be put on the fire in cold or boiling water and boiled ten or fifteen minutes. Tumblers, bottles, glass jars, and covers should be put in cold water and heated gradually to the boiling point, and then boiled for ten or fifteen minutes. The jars must be taken one at a t