68 



cover another turn, in order to be sure it is air-tight, and you 

 will have no more trouble with it. 



I use Mason's Jars, metalic porcelain covers. 



Berries and Small Fruits. 

 My method of canning all kinds of berries and small fruits 

 is this. Place the fruit in a preserving kettle, and then add 

 just water enough to prevent burning, and boil from five to ten 

 minutes, then place a wet towel around and under the jar, then 

 fill the jar with the boiling fruits and seal immediately. I do 

 not use any sugar until I open them for the table. The present 

 year I have canned one hundred and fifty jars, and have not 

 broken a single one. 



STATEMENT OF MRS. N. E. LADD. 



Experience teaches that the surest way of canning fruit suc- 

 cessfully, is to place the fruit in jars, sweeten to taste, then put 

 the jars in a kettle of cold water, gradually heating until it 

 boils ; when the fruit is sufficiently cooked, turn on the covers 

 while in the boiling water, having the jars so full that the juice 

 will run over as the covers are screwed on. 



Pears and peaches can be put up in this way, with no liquid 

 but their own juice. 



STATEMENT OF M. E. FULLER. 



For Peaches and Pears. I throw the fruit into cold water 

 as soon as the skins are removed, then add to the quantity for 

 filling one quart jar about three tablespoonfuls of sugar ; let 

 this cook slowly until done, which usually takes about twenty 

 minutes, then heat jar and fill while hot, letting cover remain 

 off about five minutes after filling. For berries I do the 

 same, only less water ; and other fruits usually more sugar, 

 according to the tartness of the same. 



STATEMENT OF MRS. A. J. GREEN. 



The Bread I exhibit is made as follows :— Two quarts of 



