The Bulletin. 15 



OPENING JARS. 



Jars of fruit and vegetables are sometimes hard to open. Kun a 

 thin knife-blade under the rubber, next to the jar, and press against 

 it firmly. This will usually let in enough air to loosen the top. 

 If it does not, place the jar in a deep pan or kettle of cold water, 

 heat to boiling point, and continue boiling for a few minutes. The 

 jar will then open easily. 



DIRECTIONS FOR COOKING IN GLASS JARS. 



The following directions for canning apply only to pint-size jars. 

 If quart jars are used, increase the time of boiling, making it one 

 and one-half times that given for pints. 



APPLES. 



Acid varieties are best for canning. Select firm, well-ripened 

 fruit. Peel and quarter, being careful to cut out all the core and 

 all bruised or decayed specks. Pack firmly in jars and fill entirely 

 full with fresh water. Use new rubbers, put tops on and place jars 

 in cooking vessel. Fill vessel with cold water to a depth that will 

 bring water up about an inch or two on the outside of the jars. Put 

 on cover, place on stove and bring to boiling point. Boil ten minutes, 

 seal tight and continue boiling fifteen minutes. At the end of this 

 time remove jars and let stand twenty-four hours. On second day, 

 place in vessel as on first day and boil twenty-five minutes. Re- 

 move, let stand twenty-four hours, and cook on third day as directed 

 for second day. 



BLACKBERKIES. 



Fruit should be ripe, but firm. Carefully remove all stems, 

 leaves, trash, soft and imperfect berries. See that all fruit is 

 clean. Pack firmly without mashing. Fill jars almost full and add 

 four level tablespoons (about two ounces) of granulated sugar, then 

 fill jars entirely full with fresh water. Use new rubbers, put tops 

 on and place jars in cooking vessel. Fill vessel with cold water to 

 a depth that will bring water up an inch or two on outside of jars. 

 Put on cover, place on stove and bring to boiling point. Boil five 

 minutes, seal tight and continue boiling five minutes. Remove and 

 let stand twenty-four hours. On second day place in vessel as on 

 first day and boil ten minutes. Remove, let stand twenty-four hours, 

 and on third day cook as directed for second day. 



CHEERIES. 



Fruit may be canned whole or seeded. Select sound, ripe fruit, 

 remove all stems and trash. Pack firmly. Fill jars almost full and 



