The foregoing directions are complete and applicable to all general work in the preservation of fruits. Take for instance canned peaches - according to directions given the process would be as follows:

Canned Quince And Apples

Wash, pare, quarter, and core an equal number of apples and quinces. Cook the quince in clear water for 25 m at simmering temperature, then use this water to make the syrup in which cook the apple and quince together, following the direction as given.

Canned Pineapple

Cut pineapple into half-inch slices, pare and remove eyes from each slice and then cut the slices into cubes, discarding the core. Follow direction for canning.

If preferred they may be shredded or ground.

Strawberry And Cherry Preserves

Prepare fruit, use in equal portions or one-third cherry to two-thirds strawberry, and follow directions for sunshine preserves.

Gingered Pears

Cut 1/3 pound of ginger root as small as possible, cover with water and let simmer for about 1 h, or longer if necessary to make a strong decoction. Strain, add enough water to make 2 c. Slice 4 lemons very thin, carefully discarding all seeds and cook in the ginger water until the skin is tender. Then add 4 1/2 pounds sugar, and cook 5 m. Add 6 pounds of pears, cored, pared and cut into 8ths lengthwise. Follow directions for preserves.

Rhubarb And Fig Preserves

Cut 4 pounds rhubarb into inch pieces and 1 lb. figs into strips. Add the juice and grated rind of 2 lemons, 3/4 lb. candied orange peel and 3 1/2 lb. sugar. Put all into a preserving kettle and let stand over night. Cook slowly about 1 h or until fig and lemon rind are tender. Stir occasionally.

Tomato Preserves

Select either small red or little yellow pear tomatoes. Scald and peel 4 lb. tomatoes using 2 c water. Cook 4 lemons cut in thin slices discarding the seeds, in 2 c water for 20 or 25 m or until tender. Then add 3 lb. sugar. Boil 5 m and skim. Then follow directions for preserving. If the syrup is too thin after tomatoes are cooked, boil down to the desired consistency.

If the tomatoes are sliced cook all together with the lemons and sugar until of the right consistency.

Grape Jam

Wash the grapes and remove from the stems, separate the skin from the pulp, and cook the latter until the seeds are freed. Then strain through a coarse sieve, pressing all through but the seeds. Then add to the skins, heat to the boiling point, and add sugar in the proportion of 3/4 part to 1 part of fruit. Cook until it thickens slightly on a cold dish.