Strawberries. Sugar.

Hull the berries, put them into a colander and sprinkle clean water over them to wash them, let them drain for a few minutes, put them into an earthenware dish, place in a steamer over boiling water and let them steam rapidly for ten minutes.

Make a syrup, allowing one cupful of sugar to one cupful of water. For one quart can take two quarts of berries. When the fruit has steamed, put it in a sterilized jar, and cover with the syrup. Put on a rubber and cover and the work is done.

Or the berries may be put into the jars raw, and the cans into a boiler of water, with a folded cloth placed under them to prevent their touching the bottom of the boiler. Have the water hot to begin with, place the cans in with the covers put on lightly, not screwed tight, let stand until the berries are heated, and pour the syrup over them as before.

If the cans are not full enough with berries, allow a few extra cans, from which the others can be filled up as the fruit shrinks with the heat. When the berries are cooked in the cans, remove from the water, place on a wet cloth on a table, put on the rubbers and screw the tops down tight. Let stand until cold and tighten the tops again.

Take a paper bag of suitable size for each jar; slip the jar into it and twist or tie the mouth of the bag to keep it secure. This will protect the jar from light, chill or heat. It also preserves the natural color of the berries.