HOME CANNING. 15 



Cherries. 



Stone the cherries ; and, if sour cherries, allow J^ Ib. sugar to 

 every pound of cherries. If sweet cherries, l / Ib. sugar. Put the 

 cherries and sugar in layers in a porcelain-lined kettle, let stand i 

 or 2 hours, then place over a moderate fire and bring to boiling- 

 point. Skim and can immediately in hot sterilized jars. Seal and 

 set away to store. 



Pears. 



The Bartlett pear is the best variety for canning. Remove 

 skins, cut in halves, or other desired shape. They may be canned 

 whole with the stems on. Pears discolour rapidly as soon as peeled, 

 and for this reason they should be dropped into cold water and 

 allowed to stand until ready to can. Pack in jars, add syrup, and 

 sterilize the required length of time. 



Apples with Pinapple. 



4 Ib. apples. i% Ib. sugar, 



i good-sized pineapple. I quart water. 



Pare, core, and quarter the apples. Pare the pineapple, and 

 with a silver knife carefully remove the eyes, then grate it. Cover 

 the apples with boiling water, bring quickly to a boil, then simmer 

 gently for 5 minutes. Put the sugar and water in another kettle, 

 stir constantly until the sugar is dissolved, then add the grated 

 pineapple, and bring the whole to boiling-point. Lift the apples, 

 drain and slide them carefully into the syrup. Simmer until the 

 apples are tender, and can in hot sterilized jars. Seal and set away 

 to store. 



Peaches. 



Blanch, cold-dip, then peel, cut in halves, and remove stones. 

 Procure meat from pits. Add to fruit and pack in jars. Cover with 

 syrup. Adjust covers and sterilize the required length of time. 



"RAW CANNING" OF FRUITS. 



METHOD i. 



Small fruits like raspberries, strawberries, or sliced peaches can be 

 sterilized so as to retain their shape and colour and natural flavour with- 

 out actual cooking. Pack fruit into sterilized jars. Make a medium 

 thick syrup, and while it is boiling pour it over the fruit and seal tightly. 

 Put the jars in a kettle or wash-tub and fill the vessel covering tops 

 of the jars with boiling water, cover closely, and allow the jars to 

 remain until the water is cold. 



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