Canning in the preserving kettle is less satisfactory than by the cold-pack method; but is sometimes considered easier, especially for small fruits, and it must be used in making jams, marmalades, etc., because some evaporation is necessary to reduce the products to the right consistency. Cook the fruit according to the directions and see that all jars, covers and utensils are carefully sterilized.

To sterilize saucepans, spoons, jars, covers, straining bags, and other articles, put them over the fire in cold water, heat gradually, and let boil for ten or fifteen minutes. The jars must be taken one at a time from the boiling water, and not until the moment each is to be filled. When ready to put the fruit in the jars, put a broad skimmer under one, lift it and drain off the water. Set it in a shallow pan of boiling water or wrap it well in a heavy towel wrung out of boiling water; fill to overflowing with the fruit and slip a silver-plated knife around the inside of the jar to make sure that fruit and juice are solidly packed. Wipe the rim of the jar; dip the rubber ring in boiling water, place it on the jar; cover and remove the jar, placing it upside-down on a board, well out of drafts until cool. Then tighten the covers, if screw covers are used; wipe the jars with a wet cloth, and stand on shelves in a cool, dark closet.

The success of canning depends upon absolute sterilization and not upon the amount of sugar or cooking. Any proportion of sugar may be used, or fruit may be canned without the addition of any sugar. Juicy fruits, such as berries and cherries, require little or no water.