The best plums for canning, in most sections of the country, are the Damask, Green Gage, Lombard Peach plum, and Golden Drop. The Golden Drop plums are no more acid, when canned, than a peach; but the other kinds are quite acid.
Wash well, pack in the cans whole, and fill with syrup made by boiling I cup of sugar to 5 cups of water (the Golden Drop requires less sugar). Cook the same as strawberries, letting them cook, however, from forty minutes to one hour. If real ripe, they will become well cooked in forty minutes.
The Concord is a very good grape for canning; but there are others equally as good among the purple varieties. The white, or green grapes are not usually so good and rich in flavor as the purple grapes.
Wash well, pick from the stem, and pinch off the skins, putting the pulps in one dish and the skins in another. Cook the pulps just enough to free the seed, and then sift through a colander. Boil the skins in water until tender, and add to the pulps. Cook all together, and sweeten to taste. Pour into well-washed cans, and seal. The sugar may be omitted, the fruit being sweetened when the cans are opened for use, adding the sugar several hours before using, so it will become dissolved in the fruit.
The Snow apple is the best for canning; but all varieties can be used. If the Snow apple is used, wash well and peel, cooking the peelings in a little water. Steam or boil the apples (which should be quartered and cored before cooking) until perfectly tender, but not mushy. Squeeze the juice from the skins, and add to the apples. Add 1 cup of sugar to each two-quart can of apples, and can while hot. The juice from the skins is red, and gives the canned fruit a pink color. The small Siberian crab-apples when cooked and sifted through a colander, are good canned, or dried on plates.
The Talman sweet is the best sweet apple for cooking and canning. Wash, pare, and core the fruit; prepare in the same manner half as many quinces. Place alternate layers of apples and quinces in the cans, continuing in this manner until the cans are full, having in them about twice as many apples as quinces. Fill the cans with syrup made by boiling 1 cup of sugar in about 10 cups of water; and finish the same as strawberries, excepting the time of cooking, which should, in this case, be about one and one-half hours, or until tender. If desired, the sweet apples may be canned alone. They make an excellent sauce for spring, when sweet apples are scarce; or they may be kept for years, and used in a year when apples are scarce.
Select a good, ripe pumpkin, one which is fine grained. Peel, cut out all the stringy portion on the inside, and cut into small pieces. Cook in a kettle, adding a very little water; allow it to cook for several hours, and stir occasionally, to keep from burning. When quite dry, and of a dark color, put into cans that have been well sterilized, packing as tightly as possible. Put the rubber and cover on, and screw down cover tightly. Do not sift the pumpkin, for if it once gets cool, it will scorch before it will get hot enough again to can. The sifting can be done when the cans are opened.
Select good Hubbard squash, being careful to take those having a very hard shell. Wash well, cut in pieces, and steam in a steam-cooker. When cooked, remove from the shell, and mash, seasoning slightly with salt. If too dry, add a little boiling water. Then fill the cans, packing down well, and pouring a little boiling water over the top. Put on the rubber, screw down the cover, and place in a steam-cooker or boiler, and cook for two hours.