There can be no definite rule for the amount of sugar which is to be used with the different fruits. The amount of sugar de pends altogether on the use to which the fruit is to be put, the price of sugar and the taste of the individual. For ordinary purposes, however, we may designate the syrup made from the following proportions of sugar and water as follows:



Degree of thickness

1 gallon


Pie fruit

1 gallon

1 pound

Very thin

1 gallon

3 pounds


1 gallon

5 pounds

Medium thick

1 gallon

8 pounds

Very thick

(One pint of sugar weighs about one pound.)

In order to get a syrup much richer or denser than this the fruit should be boiled down in the sugar and this becomes a "preserve" rather than a canned fruit. Fruits will keep satisfactorily when canned without sugar, but a better flavor is obtained if at least part of the sugar is put with it at the time of canning. Further sweetening may be made when the can is opened.

Canned fruits should resemble as closely as possible the natural fruit and the BUTLER HOME CANNER, since it employs the cold pack and combination water and steam method, gives a product which is ideal. The fruit is packed into the jars when raw and firm, and is not handled again.

To Can Rhubarb

Directions are given under vegetables, although Rhubard is eaten as a fruit. (See time table for fruit.)

Canning Berries

Berries require careful cleaning to remove stems, hulls, blossom ends, etc. They should be washed by placing them in a colander and dipping them up and down several times in cold water to remove sand. Gooseberries, cranberries and currants pack better if blanched one minute before packing. The other berries are put directly into the jars after washing; blanching or scalding being unnecessary. Pack jar with fruit and fill to the shoulder with hot syrup of the thickness desired. Adjust the lids according to instructions under the General Directions for canning. Process for the length of time given in the time table for fruits. It is never necessary to use a long or intermittent process for fruits.

Canning Cherries

They may be pitted or simply stemmed. Do not blanch. Pack in jars, add syrup, then process.

Canning Apricots

Cut open with a clean knife, preferably a silver one, to prevent stain, and remove stones. Blanch 1 to 3 minutes, dip and pack. Fill jar to the shoulder with hot syrup and sterilize.

Canning Pineapples

This fruit is not canned very extensively in the United States proper. Sometimes, however, an over supply of fresh fruit must be canned to avoid its spoiling. Use a large, sharp knife and cut off all of the outer coat, removing all of the eyes. Core with a small knife or apple-corer, slice and pack into jars immediately. Cover with a medium thick syrup and process.

Canning Grapes

The white grapes are better for ordinary canning than the purple ones, although the latter may be used. Wash, pick from the stems and pack. Fill jars with syrup and process.

Canning Peaches

Scald and remove skins; cut into halves or slices and remove pits. The blanching softens them sufficiently so that more may be packed into a jar. Cover with syrup and sterilize.

Canning Pears

Peel, cut open and remove core. Blanch so more can be packed into the jar. Pears are ordinarily sweet enough that the thin syrup is sufficient.

Canning Plums

Wash and prick skins with a hat-pin or fork to prevent their bursting off later. Plums are sour and require a rich syrup. Pack, fill to the shoulder of jar and process.

Canning Apples

Pare, quarter and core; blanch and keep covered with cold water until put into jars to avoid darkening. Cover with syrup

(a thin one is more often used), then process.

Canning Quinces

Prepare as apples. The quince gives a good flavor to either apples or plums. It is a hard fruit and requires longer blanching than apples.