Strawberries - Recipes For Canning Fruit

Proportions. Eight cups of hulled strawberries; one and one half cups of sugar; one half cup of water (optional).

Method. Select small red berries rather than the large variety, sugar them before cooking, or crush the fruit. If left whole, berries are apt to become light and float on top. Prepare and seal as directed.

Proceed according to Method No. 1, or 2.

Raspberries - Recipes For Canning Fruit

Proportions. Six cups of red or black raspberries (or mixture of both); one cup of sugar (best canned without water).

Proceed according to Method No. 1, or 2.

Currants - Recipes For Canning Fruit

Proportions. Six cups of stemmed currants; two cups of sugar; one half cup of water.

Proceed according to Method No. 1, or 2.

Currants And Red Raspberries - Recipes For Canning Fruit

Proportions. Six cups of red raspberries; two cups of stemmed currants; two cups of sugar; one half cup of water.

Proceed according to Method No. 1, or 2.

Blackberries - Recipes For Canning Fruit

Proportions. Six cups of blackberries; one and one half cups of sugar; one quarter cup of water.

Proceed according to Method No. 1, or 2.

Sour Cherries - Recipes For Canning Fruit

Proportions. Eight cups of stoned cherries; three cups of sugar; one half cup of water (optional).

Proceed according to Method No. 1, or 2.

Sweet Cherries - Recipes For Canning Fruit

Proportions. Six cups of stoned sweet cherries; one cup of sugar; one quarter cup of water. These proportions are for the light cherries; for the dark cherries a little more sugar may be needed.

Proceed according to Method No. 1, or 2.

Blueberries - Recipes For Canning Fruit

Proportions. Six cups of berries; one half to one cup of sugar; one half cup of water.

Proceed according to Method No. 1, or 2.

Gooseberries - Recipes For Canning Fruit

Proportions. Six cups of ripe gooseberries; two cups of sugar; one half cup of water.

Proceed according to Method No. 1, or 2.

Grapes - Recipes For Canning Fruit

Proportions. Eight cups of stemmed grapes; one to two cups of sugar; one quarter cup of water. Slip pulp from skins, boil pulp in the water, and run through sieve to extract seeds, add to the skins, and sugar and cook as other fruit.

Proceed according to Method No. 1, or 2.

Peaches - Recipes For Canning Fruit

Method. Select freestone peaches of good flavor, scald, then plunge in cold water and strip off the skins. Halve or quarter them, then use same sirup and method as for plums. A peach stone added to each jar imparts a delicious flavor.

Apricots - Recipes For Canning Fruit

Method. Proceed as for peaches, but can the apricots whole.

Clingstone Peaches - Recipes For Canning Fruit

Method. Skin, and slice into small slices; sugar as for table use. Add just enough water to keep from burning, then can as other fruit. Nice for winter shortcake or ices.

Quinces - Recipes For Canning Fruit

Method. Pare and slice quinces; make a sirup as for plums. Be sure to have plenty of sirup, or steam fruit for a while, as quinces are a hard fruit. Can according to directions for other fruit.

Quinces And Sweet Apples - Recipes For Canning Fruit

Method. Use equal quantities of good sweet apples and quinces. Cook them separately at first, as they may not get soft at the same time; then place together in hot sirup and can as other fruit.

Pears - Recipes For Canning Fruit

Method. Select well flavored pears. Pare and slice, or leave halved; then proceed as directed for plums.

Apples - Recipes For Canning Fruit

Method. Either pare and slice, or cut apples into small pieces and make a sirup; then can as directed for plums and other fruit.

Citron Melons - Recipes For Canning Fruit

Method. Cut into sections, pare off outer rind and remove pulp and seeds, then cut into cubes. Like quinces, they may require considerable cooking, so steam or cook in plenty of sirup. A tablespoon of lemon juice to each cup of sirup, or tiny strips of orange peel, improve the flavor. A novelty is to drop a few red plums into the sirup toward the last to impart color and flavor. Plums may be removed, or one added to each jar. Can as directed for other fruit.

Tomatoes - Recipes For Canning Fruit

Proportions. Three cups of water; one and one-half cups of sugar; skinned tomatoes as needed.

Method. Use small red or yellow tomatoes. Scald and skin them as directed for peaches, boil the sirup a few minutes, then drop in enough tomatoes for one jar at a time. As soon as tender, without being broken, take up carefully with enough juice to fill jar; seal as other fruit. A spice bag may be boiled in the sirup, and a little preserved ginger will improve the flavor.