I give herewith the best method I have in my long experience ever known in canning fruit. It is not a new method but the "tried and not found wanting," is the best guide to follow, whether in canning fruit or in doing anything else in life. Make a syrup of one-half pound of granu- lated sugar and one-half cupful of water for every pound of fruit (less sugar may be used, if desired). Put the sugar in a granite kettle, pour on the water and let it dissolve. When dissolved put on the stove and boil slowly ten minutes. Watch to see that it does not burn. (If it needs clarifying see method on first page of "Preserved Fruits.") Now, while the sugar is being syruped get the fruit ready. First wash thoroughly the cans, rubbers and tops, fill the cans with the fruit within three inches of the top and stand them in the boiler leaving off the tops, putting on the bottom of the boiler some straw, excelsior or old cloths, so as to avoid the cans tumbling against each other and spilling their contents; then fill the boiler with cold water up to within one-quarter of the top of the cans. Now set on the stove and let the fruit graduallj'^ heat, putting in from time to time the amount of syrup allowed for each pound of fruit. Let water in boiler come to a boil and then cook until the fruit is thoroughly heated. Fill to top with syrup. Screw on the top and take boiler off the stove and let stand till nearly cold, then turn cans bottom-side up to see that no juice escapes. If none, the cans are air-tight and the fruit will be perfect and as nice in five years as in six months. Try it. Mrs. Mary Clark. METHOD FOR CANNING VARIOUS FRUITS. The simplest and most satisfactory cans to use are of glass, with glass or granite top Fill them by means of a funnel, just fitting into the neck 368 CANNED FRUITS AND VEGETABLES. 369 of the jar, so that no fruit will be wasted. The fruit should be perfectly fresh and sound and carefully picked over so that no ill flavor will impair its quality. The following formula is simple: Time Boiling Minutes. Cherries . . Raspberries . Blackberries . Plums . . . Whortleberries Peaches, whole Peaches, halved Pears, whole . 5 6 6 lO 5 15 8 30 Sugar to Quart Ounces. 6 4 6 Klb. 4 4 4 to 6 Pears, halved . . Pineapple, sliced Ripe currants Grapes . . . . Tomatoes . . . Gooseberries . . Quinces, sliced . Time Boiling Minutes. . 20 ' 15 6 10 20 8 15 Sugar to Quart Ounces. 8 6 8 8 o 8 10 In canning peaches, if two or three are put in without removing the pits, a bitter almond flavor will pervade the whole can.

AI-modernized reading of the original text

I give herewith the best method I have in my long experience ever known in canning fruit. It is not a new method but the "tried and not found wanting," is the best guide to follow, whether in canning fruit or in doing anything else in life. Make a syrup of one-half pound of granulated sugar and one-half cupful of water for every pound of fruit (less sugar may be used, if desired). Put the sugar in a granite kettle, pour on the water and let it dissolve. When dissolved put on the stove and boil slowly ten minutes. Watch to see that it does not burn. (If it needs clarifying see method on first page of "Preserved Fruits.") Now, while the sugar is being syruped get the fruit ready. First wash thoroughly the cans, rubbers and tops, fill the cans with the fruit within three inches of the top and stand them in the boiler leaving off the tops, putting on the bottom of the boiler some straw, excelsior or old cloths, so as to avoid the cans tumbling against each other and spilling their contents; then fill the boiler with cold water up to within one-quarter of the top of the cans. Now set on the stove and let the fruit gradually heat, putting in from time to time the amount of syrup allowed for each pound of fruit. Let water in boiler come to a boil and then cook until the fruit is thoroughly heated. Fill to top with syrup. Screw on the top and take boiler off the stove and let stand till nearly cold, then turn cans bottom-side up to see that no juice escapes. If none, the cans are air-tight and the fruit will be perfect and as nice in five years as in six months. Try it. Mrs. Mary Clark. METHOD FOR CANNING VARIOUS FRUITS. The simplest and most satisfactory cans to use are of glass, with glass or granite top Fill them by means of a funnel, just fitting into the neck of the jar, so that no fruit will be wasted. The fruit should be perfectly fresh and sound and carefully picked over so that no ill flavor will impair its quality. The following formula is simple: Time Boiling Minutes. Cherries . . Raspberries . Blackberries . Plums . . . Whortleberries Peaches, whole Peaches, halved Pears, whole . lO Sugar to Quart Ounces. Klb. 4 to 6 Pears, halved . . Pineapple, sliced Ripe currants Grapes . . . . Tomatoes . . . Gooseberries . . Quinces, sliced . Time Boiling Minutes. . 20 ' 15 Sugar to Quart Ounces. o In canning peaches, if two or three are put in without removing the pits, a bitter almond flavor will pervade the whole can.

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