280 AGRICULTURE 



jars with a paper to prevent bleaching and store. (Sirup: 

 \ l / 2 quarts sugar to 1 quart water, boiled to medium thick.) 



Strawberries. (Berries canned by this recipe will not 

 rise to top in sirup.) Use only fresh, ripe, firm and sound 

 berries. Prepare berries. Add 8 oz. of sugar and 2 table- 

 spoonfuls of water to each quart of berries. Boil slowly 

 for 10 minutes in enameled or acid-proof kettle, covered 

 with a well-fitted cover while boiling. Allow berries to 

 cool and remain over night in a covered kettle. Pack 

 cold berries in glass jars. Put rubber and cap in position, 

 not tight. (Cap and tip if using enameled tin cans.) If 

 using hot-water bath outfit sterilize 10 minutes, if using 

 water-seal outfit or a 5-pound steam-pressure outfit steri- 

 lize 6 minutes, or if using an aluminum pressure-cooker out- 

 fit sterilize 4 minutes. Remove jars. Tighten covers. In- 

 vert to cool and test the joint. Wrap jars with paper to 

 prevent bleaching and store. 



Strawberry Preserve. Make a sirup of one quart of 

 water and 11 pounds of sugar and cook in an open kettle 

 until a candy thermometer registers 265 when placed in 

 the sirup. Add 8 pounds of berries to the sirup. Cook 

 very slowly, just at the boiling point. Stop the cooking 

 when the thermometer registers 219 and pour into shallow 

 pans to cool. Hasten cooling by pouring sirup over berries. 

 Skim while cooling. Fill into jars when cold and allow to 

 stand unsealed for 4 days. Put rubber and cap in position, 

 not tight. (Cap and tip, if using enameled tin cans.) If 

 using hot-water bath outfit sterilize 20 minutes, if using 

 water-seal outfit, or a five-pound steam-pressure outfit, or 

 a pressure-cooker outfit, sterilize 15 minutes. Remove jars. 

 Tighten covers. Invert to cool and test the joint. Wrap 

 jars with paper to prevent bleaching and store. 



Cherry Preserve. Place one gallon of water in a 

 kettle and add 10 pounds of pitted cherries. Boil slowly 



