A general rule for the canning of fruit is to add one pound of sugar to four pounds of fruit, and water sufficient to keep it from burning. If the fruit be very tart, more sweet may be added if desired. Whether glass or tin, the cans must, of course, be air-tight. The following gives the requisite time for boiling and the amount of sugar it is well to add at the time of canning.

Fruit.

Time for boiling. Min.

Quantity of sugar perqt.

Oz.

Small pears, whole.

30.

8

Siberian apples....

25.

8

Bartlett pears......

20..

6

Tomatoes....

20.

None

Quinces, sliced......

15.

10

Pine apples, sliced...

15.

6

Peaches, whole......

15.

4

Pie-plant, sliced....

10.

10

Plums.............

10.

8

Wild grapes.......

10.

8

Sour apples.......

10.

5

Blackberries........

9.

6

Strawberris........

8.

8

Gooseberries......

8.

8

Peaches, halved...

8.

4

Ripe currants.....

6.

8

Raspberries......

6.

4

Cherries.........

5.

6

Whortleberries.....

5.

4