Canned Pine Apple

Mrs. F. L. Bristol. For six pounds of fruit when cut and ready to can, make syrup with two and a half pounds sugar and nearly three pints of water; boil syrup five minutes and skim or strain if necessary; then add the fruit, and let it boil up; have cans hot, fill and shut up as soon as possible. Use the best white sugar. As the cans cool keep tightening them up.

Canned Strawberries

Miss Blaikie. After the berries are pulled, let as many as can be put carefully in the preserve kettle at once, be placed on a platter. To each pound of fruit add three-fourths of a pound of sugar; let them stand two or three hours, till the juice is drawn from them ; pour it in the kettle and let it come to a boil, and remove the scum which rises; then put in the berries very carefully. As soon as they come thoroughly to a boil, put them in warm jars, and seal while boiling hot. Be sure the cans are air tight.

Canned Currants

Mrs. Wicker. Put sufficient sugar to prepare them for the table, then boil them ten minutes and seal hot as possible.

To Can Tomatoes

Mrs. Edward Ely.

Wash your tomatoes and cut out any places that are green or imperfect; then cut them up and put over to cook with a little salt; boil them till perfectly soft; then strain them through a colander; turn them back to cook, and when they have come to boiling heat, pour them into stone jugs (one or two gallon jugs as you prefer). They will keep a day or two in winter if all are not used at a time; put the cork in, and have some canning cement hot and pour over the cork. The jug must, of course, be hot when the tomatoes are poured in.