282 AGRICULTURE 



blanch 10 minutes. Cold dip. Pack in glass jars or tin cans. 

 Pour on boiling sirup, medium or thin. Put rubbers and 

 cap in position, not tight. (Cap and tip if using tin cans.) 

 If using hot-water bath outfit sterilize 30 minutes, if using 

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

 25 minutes, or if using a pressure-cooker outfit sterilize 18 

 minutes. Remove jars. Tighten covers. Invert to cool and 

 test joint. Wrap jars with paper to prevent bleaching and 

 store. 



Wild or Damson Plum. Grade fruit for size and 

 ripeness. Wash and pack in glass jars. Fill with thin or 

 medium sirup, boiling. Put rubbers and caps in position, 

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

 hot-water bath outfit sterilize 16 minutes, if using 

 water-seal outfit or 5-pound steam-pressure outfit sterilize 

 12 minutes, or if using pressure-cooker outfit sterilize 8 

 minutes. Remove jars. Tighten covers. Invert to cool 

 and test joint. Wrap jars with paper to prevent bleaching 

 and store. 



Huckleberries. Stem and clean huckleberries. Pack 

 in glass jar or tin can. Fill with thin hot sirup. Put rubber 

 and cap in position, not tight. (Cap and tip if using tin 

 cans.) If using hot water bath outfit sterilize 20 minutes, if 

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

 sterilize 15 minutes, or if using pressure-cooker outfit, steri- 

 lize 10 minutes. Remove jars. Tighten covers. Invert to 

 cool and test joint. Wrap jars with paper to prevent bleach- 

 ing and store. 



Figs. Select and grade fruit. Blanch 6 minutes in 

 boiling water and cold dip. Pack in glass jar or tin cans. 

 Fill with medium sirup. Put rubber and cap in position, 

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

 hot-water bath outfit sterilize 40 minutes, if using 

 water-seal outfit sterilize 30 minutes, if using a 5-pound 



