620 EVERYDAY SCIENCE 



If possible, obtain berries picked on the day of canning. Cull, 

 stem, and place them in a clean strainer. 



Prepare a medium thin sirup as follows : Into 3 quarts of cold 

 water put two quarts of sugar. When the water has boiled just 

 enough to dissolve all the sugar thoroughly but not enough to make 

 the solution sticky, you have a thin sirup. To make a medium thin 

 sirup, continue to boil until the solution begins to thicken and 

 becomes sticky when cooled on the finger tip or on a spoon. 



Rinse the berries in the strainer by pouring cold water over them. 



Pack directly from the strainer into hot jars with a spoon or ladle. 

 Do not crush the fruit. 



Pour the hot sirup over the fruit until the jar is level full and 

 ready to overflow. 



Place the rubbers and covers in position without sealing. 



N. B. Pack each jar, cover the fruit in it with hot sirup, and adjust 

 the covers and rubbers, before you begin to pack the next jar. 



The operation of sterilizing the packed fruit is exactly the same 

 as in sterilizing the packed tomatoes, except that the berries need 

 be left in the boiler only 16 minutes after the water has begun to boil. 



Remove from the boiler, tighten the covers, and test for leakage. 



Store in a dark closet to prevent bleaching. If you have no dark 

 closet, wrap the jars in newspapers. 



PROJECT XLIII. How to Cold-pack Fruit without Sugar, page 440 



Many excellent housekeepers maintain that the flavor of the 

 fresh fruit is retained better by canning without sugar. In such 

 case, the sugar is added just before serving. For pie filling or salad 

 purposes, fruit cold-packed without sugar is superior to that cold- 

 packed in sirup. 



It is almost essential, in canning fruit without sugar, that the 

 fruit be picked on the day of canning. Cull the fruit, stem, seed, 

 or core it, and clean it by placing it in a strainer and pouring cold 

 water over it. 



The process of cold-packing without sugar differs from the process 

 of cold-packing with sugar only in two essentials : 



