Excerpt from Housekeeper's Manual for the Preservation of Fruits, Vegetables, Etc: Containing Full and Explicit Directions for Preparing and Preserving All Kinds of Fruits, Juices and Syrups of Fruits, Tomatoes, Spiced Fruits, Jellies, Sauces, Marmalades, Green Corn, Beans, Peas, Asparagus, Cider, Wine, Etc
In using glass jars, be careful to anneal or temper them with warm water befor filling with boiling hot fruit, or you will be very likely to crack many of them.
Fruit should be put into jars while boiling hot, and juice enough poured over them to fill all the interstices and 'entirely cover the fruit; whirl the jars quickly round, or shake them, in order to dislodge the air; and then fill entirely full with syrup, and seal immediately.
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