Very often there is a great waste of green apricots due to wind, hail, etc., and few people realise how delicious they are prepared in the following way: - After having been washed, place them in a saucepan, add sugar and water, allowing 1 cup of water to every pound of fruit and 1/2 cup of sugar, and a piece of stick cinnamon. Put on the lid of saucepan and allow to simmer very gently on the back part of the stove until just tender, then fill into clean glass jars, adjust rubber rings and lids, and sterilise for five minutes.
Wash and remove the stems, then tie them in a piece of butter-muslin and dip into boiling water for 15 seconds. Pack into clean jars, fill up with syrup and sterilise for five minutes.
After the hull has been removed from the gooseberries, put them in a colander and wash thoroughly in cold water. Pack them into clean jars, fill up with syrup made according to the directions given above, adjust sterilised rubber rings and lids, and cook for 10 or 15 minutes according to the first or second method as above.
Take bunches of well-ripened grapes, remove carefully from the stems, wash and drain. Pack into clean jars, fill up with syrup, and sterilise for 5 minutes.
Do the same way as Plums.
Peel the guavas thinly and drop at once into water made slightly acid or salt to prevent discolouring, then pack into clean glass jars. Fill up with a medium syrup to within quarter of an inch from the top, adjust the rubber and lid, and sterilise for 15 to 20 minutes.
Do the same way as Strawberries.
Follow the same directions as for Canned Apples.
Do the same way as "Canned Stewed Peaches."
Pare the pineapples and carefully remove the eyes, then cut into half-inch slices. Pack into clean jars, fill up with syrup, adjust sterilised rubber rings and lids, and sterilise the same as Apricots, allowing them five minutes longer.