The following are recipes for a number of the most important of standard pickles, preserves and jellies. There are, of course, many more which can be obtained from other sources. No attempt is made here to include everything, but the recipes given cover a wide enough range to save for winter, in this form, practically all of the vegetables and fruits usually obtainable either in the garden or at low prices in the market.

Peach Butter:

Wash the peaches and remove the "fuzz" by rubbing them with a damp cloth, but do not peel them. Place them in a granite kettle, add a little water, and stew them until they are very tender. Run them through a fruit press or colander to remove the pits and skins. Put the pulp into a clean preserving kettle and sweeten it to suit the taste. Boil it until it is very thick and of a rich color, stirring it constantly. Pour while boiling hot, and seal at once.

Note: Peach butter is ordinarily considered better if it does not contain spices.

Caution: Use great care in making the butter; stir it constantly and vigorously, so it will not burn.

Pear Preserves:

Use the small sugar pears, if they can be secured, wash and peel the pears, cut them into halves, and steam them until a straw can readily be passed through them. Drop the pears into a heavy boiling syrup and boil them until they are a rich red color, skimming the syrup as often as is necessary. A few slices of lemon improve the flavor. Dip the pears out carefully, place them in jars, and boil the syrup until it begins to jell around the edges, while it is still boiling hot, pour it into the jars until they overflow, and seal them at once.

Quince Jelly:

Remove the "fuzz" with a damp cloth. Cut the quinces into small pieces, put them into a preserving kettle, cover them with water, and boil them until they are soft. Proceed according to the directions given for Apple Jelly.

Apple Jelly:

Wash the apples and cut them into pieces without peeling them or removing the cores and seeds. Put them into a kettle, just cover them with cold water, and cook them until they are soft and tender. Transfer them to a jelly bag and let them drain. Carefully avoid applying pressure if clear jelly is desired, when the juice has all drained out, measure it and return it to the kettle. For every pint of juice add a pint of sugar and boil together for twenty or thirty minutes, testing all the time, when it will jell on a cool plate it is done. Pour into jelly glasses and cover it with melted paraffin.

Apple Butter:

Use sweet cider of good quality, and apples that cook easily. Boil the cider down one-half, wash, peel, quarter and core the apples. Then boil together rapidly equal amounts of apples and boiled-down cider. If the boiling is slow the apples at once sink to the bottom and are liable to scorch. After the first two hours, constant and vigorous stirring is necessary to prevent burning. If the butter becomes too thick before it is perfectly smooth, add a little more cider and continue the boiling and stirring. Add sugar at any time after the stirring begins if the butter is not sweet enough. Spice the butter to suit the taste.