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the stove a shallow milk pan in which there is about 2 inches of 

 boiling water. Sterilize the cups, spoons, and funnel, by immers- 

 ing in boiling water for a few minutes. When ready to put the 

 prepared fruit in the jars slip a broad skimmer under a jar and 

 lift it and drain free of water. Set the jar in the shallow milk 

 pan and fill to overflowing with the boiling fruit. Slip a silver- 

 plated knife or the handle of a spoon around the inside of the jar, 

 that the fruit and juice may be packed solidly. Wipe the rim of 

 the jar, dip the rubber ring in boiling water and put it 

 smoothly on the jar, then put on the cover and fasten. Place the 

 jar on a board and out of a draft of cold air. The work of filling 

 and sealing must be done rapidly, and the fruit must be boiling 

 hot when it is put into the jars. If screw covers are used, it will 

 be necessary to tighten them after the glass has cooled and con- 

 tracted. When the fruit is cold wipe the jars with a wet cloth, and 

 put away in a cool, dark closet. 



In canning, any proportion of sugar may be used, or fruit 

 may be canned without the addition of any sugar. Sauce should 

 have the sugar cooked with it. Juicy fruits, such as berries and 

 cherries, require little or no water. Strawberries are better not to 

 have water added to them. The only exception to this is when they 

 are cooked in a heavy sirup. 



Raspberries. 12 quarts of raspberries; 2 quarts of sugar. 



Put 2 quarts of the fruit in the preserving kettle; heat slowly 

 on the stove ; crush with a wooden vegetable masher ; spread a square 

 of cheese cloth over a bowl, and turn the crushed berries and juice 

 into it. Press out the juice, which turn into the preserving kettle. 

 Add the sugar and put on the stove ; stir until the sugar is dissolved. 

 When the sirup begins to boil, add the remaining 10 quarts of 

 berries. Let them heat slowly. Boil ten minutes, counting from 

 the time they begin to bubble. Skim well while boiling, rut in 

 cans and seal as directed. 



Rhubarb. Cut the rhubarb when it is young and tender. 

 Wash it thoroughly and then pare; cut into pieces about 2 inches 

 long. Pack in sterilized jars. Fill the jars to overflowing with 

 cold water and let them stand ten minutes. Drain off the water 

 and fill again to overflowing with fresh cold water. Seal with ster- 

 ilized rings and covers. Wnen required for use, treat the same as 

 fresh rhubarb. Green gooseberries may be canned in the same man- 

 ner. Both may be cooked and canned with sugar. 



Canned Fruit Cooked in the Oven. This method of canning 

 fruit is sometimes to be preferred. The work is easily and quickly 

 done, and the fruit retains its shape, color, and flavor better than 

 when cooked in the preserving kettle. Cover the bottom of the oven 

 with a sheet of asbestos, the kind plumbers employ in covering 

 pipes. It is very cheap and may usually be found at plumbers' 

 shops. If the asbestos is not available, put into the oven shallow 

 pans in which there are about two inches of boiling water. 



Sterilize the jars and utensils. Make the sirup; prepare the 

 fruit the same as for cooking in the preserving kettle. Fill the hot 



