Including Blackberries, Raspberries, Dewberries, Gooseberries, Grapes, Huckleberries and Strawberries.

Prepare fruit carefully, and rinse off with cold water. Remove from strainer or colander with ladle and pack carefully in sterilized jars, or cans. Add hot syrup, at once. Cover each jar or completely seal each can as it is filled. (Only enameled cans should be employed for highly acid products.) After sterilizing, as per time table, wrap each jar carefully before storing, to prevent bleaching.

Cranberries and gooseberries may be put up without the use of syrup, in glass, or in enameled cans. After preparing and packing, cover with boiled water and sterilize at 212 degrees F. for 25 minutes.

Canning Strawberries

To prepare an extra good quality, in canning, use glass, or enameled cans; grade the berries carefully; and wash and place in kettle with an equal volume of sugar. Cook down very slowly until the syrup will test 30 degrees Baume. Drain off surplus syrup and fill into hot containers; cover and sterilize cans for 5 minutes at 212 degrees, and jars for 10. If strawberries are sterilized without previous cooking in the containers, they will shrink very badly.

Canning Fruit Juices

A product which is very often wasted is the juice of small quantities of fruit that cannot be used advantageously for canning, or from the imperfect fruits and overripe fruits taken out when canning or drying.

Press out the juice, drain, and heat in agate-proof kettles to 110 degrees. Pour into sterilized jars, or bottles. If using jars, follow directions given for the various fruits. If using bottles, cover up first with cotton stoppers, pressed well into the necks, and sterilize in boiling water up to the neck for 40 minutes at 165 degrees. Remove and press corks into place immediately, and dip the cork into paraffin or wax to seal securely.