CANNING AND PRESERVING FRUIT IN THE HOME 
erush with a wooden vegetable masher; 
spread a square of cheesecloth over a 
bowl, and turn the crushed berries and 
juice into it. Press out the juice, which 
turn into the preserving kettle. Add the 
sugar and put on the stove; stir until 
the sugar is dissolved. When the syrup 
begins to boil, add the remaining 10 
quarts of berries. Let them heat slowly. 
Boil 10 minutes, counting from the time 
they begin to bubble. Skim well while 
boiling. Put in cans and seal as directed. 
Raspberries and Currants 
10 quarts of raspberries. 
3 quarts of currants. 
2144 quarts of sugar. 
Heat, crush, and press the juice from 
the currants and proceed as directed for 
raspberries. 
Blackberries 
The same as for raspberries. 
Currants 
12 quarts of currants. 
4 quarts of sugar. 
Treat the same as for raspberries. 
Gooseberries 
6 quarts of berries. 
114 quarts of sugar. 
1 pint of water. 
For green gooseberries dissolve the 
sugar in the water, then add the fruit 
and cook 15 minutes. Ripe gooseberries 
are to be treated the same as the green 
fruit, but use only half as much water. 
Green gooseberries may also be canned 
the same as rhubarb. (See Rhubarb.) 
Blueberries 
12 quarts of berries. 
1 quart of sugar. 
1 pint of water. 
Put water, berries and sugar in the 
preserving kettle; heat slowly. Boil 15 
minutes, counting from the time the con- 
tents of the kettle begin to bubble. 
Cherries 
6 quarts of cherries. 
1144 quarts of sugar. 
14 pint of water. 
Measure the cherries after the stems 
have been removed. Stone them or not, 
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as you please. If you stone them, be 
careful to save all the juice. Put the 
sugar and water in the preserving kettle 
and stir over the fire until the sugar is 
dissolved. Put in the cherries and heat 
slowly to the boiling point. Boil 10 min- 
utes, skimming carefully. 
Grapes 
6 quarts of grapes. 
1 quart of sugar. 
1 gill of water. 
Squeeze the pulp of the grapes out of 
the skins. Cook the pulp five minutes 
and then rub through a sieve that is fine 
enough to hold back the seeds. Put the 
water, skins and pulp into the preserving 
kettle and heat slowly to the boiling 
point. Skim the fruit and then add the 
sugar. Boil 15 minutes. 
Sweet grapes may be canned with less 
sugar; very sour ones may have more. 
Rhubarb 
Cut the rhubarb when it is young and 
tender. Wash it thoroughly and then 
pare; cut into pieces about two inches 
long. Pack in sterilized jars. Fill the 
jars to overflowing with cold water and 
let them stand 10 minutes. Drain off the 
water and fill again to overflowing with 
fresh cold water. Seal with sterilized 
rings and covers. When required for use, 
treat the same as fresh rhubarb. Green 
eooseberries may be canned in the same 
manner. Rhubarb may be cooked and 
canned with sugar in the same manner 
as gooseberries. 
Peaches 
8 quarts of peaches. 
1 quart of sugar. 
3 quarts of water. 
Put the sugar and water together and 
stir over the fire until the sugar is dis- 
solved. When the syrup boils, skim it. 
Draw the kettle back where the syrup 
will keep hot but not boil. 
Pare the peaches, cut in halves, and 
remove the stones, unless you prefer to 
ean the fruit whole. 
Put a layer of the prepared fruit into 
the preserving kettle and cover with 
some of the hot syrup. When the fruit 
begins to boil, skim carefully. Boil 
