16 PRESERVATION OF FOOD. 



METHOD 2. 



It has been found that strawberries and raspberries may be canned 

 without subjecting the jars to further heat after they have been filled 

 with the boiling syrup. If this method is used, select freshly picked 

 fruit which is sound and firm. Strawberries should be first washed, 

 then hulled, so as to prevent loss of juice and colour. Fill sterilized hot 

 glass jars with the berries and make a firm pack. Fill jar to overflow- 

 ing with a medium thick syrup which is boiling hot (the directions for 

 which are given). With a sterilized fork lift up the fruit, allowing the 

 air to escape, and refill with syrup. Seal and clamp immediately. 



NOTE. A lighter syrup should not be used, as there is not 

 always sufficient heat in it to sterilize the fruit. Raspberries and 

 strawberries usually spoil because of the presence of yeasts and 

 moulds. These spores are on the surface of the fruits and so are 

 destroyed by the boiling hot syrup. 



Berry Preserves. 



Wash, drain, and hull the berries. Add an equal weight of sugar. 

 Crush the berries with the sugar and mix them well. Allow the berries 

 to stand for 24 hours, stirring them occasionally until the sugar is 

 dissolved. Seal them in glass jars and keep the jars in a cool, dark 

 place. Strawberries and raspberries canned in this way are excellent 

 for shortcake. Red currants may be canned in the same manner. 



Sun Preserves. 



METHOD i. 



Fruits that lend themselves especially well to the following method 

 of preserving are strawberries, cherries, white currants, and rasp- 

 berries. Use a pound of sugar to each pound of fruit. Put a layer of 

 fruit in the bottom of a preserving-kettle and add I or 2 tablespoons 

 water. Alternate the layers of sugar and fruit. Heat the mixture 

 carefully until the sugar is dissolved; avoid crushing the fruit if pos- 

 sible. Boil the moisture for from 5 to 7 minutes. Pour it on to large 

 platters and set it in the sun for a day. It should thicken or jelly on 

 the platter. After it is cold and thickened, transfer from the platter 

 to sterilized jars and seal or cover at once with paraffin. 



METHOD 2. 



Fruits that lend themselves especially well to the following method 

 of preserving are peaches, apricots, raspberries, and plums. Carefully 

 wipe or pick over the fruit to be preserved. Cut peaches, plums, or 

 apricots in halves and remove the pits. Spread the fruit on racks or 



