Preserving in Your Oven Recipe

How to make it

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• Pack your jars with the prepared fruit.
• If you rinse the jars with cold water before you pack, the fruit seems to slide down better.
• A long-handled wooden spoon is useful for packing closely; jarring the bottle down on the hand several times also brings the fruit down.
• Pack as compactly and as close to the brim as possible.
• Now lay patty pans, saucers or lids on top of the jars to prevent fruit scorching; place on the oven shelf so that the bottles or jars do not touch one another.
• Heat the oven gradually to 240-degrees F. (Reg.3/4) so that in one hour the fruit has slightly changed color and shrunk down a bit in the bottle.
• Note: 3/4 of an hour is sufficient for berries and softer varieties of apple.
• Plan on 1 1/2 hours for pears and tomatoes.
• Have ready either boiling water or syrup (1/2 lb sugar to the pint).
• When the fruit is ready, remove each bottle out of the oven separately with bottle tongs or a dry tea-towel or cloth and fill with the boiling syrup or water up to within 3/4 inch of the brim.
• Fix the cover immediately and AIR TIGHT. If you don't have special lids, wax is excellent.
• Store away in a dry, cool place.
• Fruit prepared this way may be used 'neat' as a pudding, or in pies, tarts, flans, etc.