HOME CANNING. 17 



boards and set it in the sun to dry for one or two days. The fruit 

 should not be left out overnight to gather moisture. Weigh the fruit 

 and use a pound of either brown or white sugar to each pound of fruit. 

 Pack alternate layers of fruit and sugar in jars, being careful to have 

 the top layer of sugar. The sugar will dissolve gradually and form a 

 thick rich syrup around the fruit. The mixture should be kept covered, 

 but need not be sealed. 



