Wash the rhubarb thoroughly in pure water; cut it into pieces and pack it in sterilized jars. Cover with cold water; let it stand ten minutes; pour off the water; fill again to overflowing with fresh cold water; seal with sterilized rubber rings and covers, and set away in a cool, dark place.
6 quarts berries 3 pints sugar
1 pint water
Dissolve the sugar in the water, using three pints of sugar if the gooseberries are green and only half the quantity if they are ripe. Add the fruit and cook fifteen minutes.
Green gooseberries may also be canned like rhubarb without sugar and sweetened when used.
4 quarts plums 1 quart sugar
1 cup water
Wash, drain and prick the plums. Make a syrup of the sugar and water; put part of the fruit in the boiling syrup; cook five minutes; fill and seal the jars. Put more fruit in the syrup; remove and continue the process until all the fruit has been cooked.
8 quarts peaches 1 quart sugar
3 quarts water
Make a syrup of the sugar and water; bring to a boil; skim it and draw the kettle aside where the syrup will keep hot but not boil.
Pare the peaches, cutting them in half or not as desired. If in half leave one or two whole peaches for every jar, as the kernel improves the flavor. Put a layer of fruit in the kettle; when it begins to boil skim carefully; boil gently for ten minutes; put in jars and seal. Then cook more of the fruit in similar fashion. If the fruit is not fully ripe it may require a longer time to cook.
Planned Tor a Family of Four
Follow the recipe for canning peaches.
3 quarts apples 3 cups sugar
1 quart water
Boil the syrup and skim it; add the fruit and cook gently until tender. It will take from twenty to fifty minutes, according to the kind of apple.
2 quarts quinces 3 cups sugar
1 quart water
Wash and drain the quinces; pare, quarter and core them and drop the pieces into cold water to which a little lemon juice has been added. Put the fruit over the fire with cold water to cover it; heat slowly and simmer gently until the fruit is tender. With a silver fork remove each piece as soon as it is tender and drain them on a platter. Strain the water in which the fruit was cooked; put one quart of it in the kettle with the sugar; bring to a boil and skim. Add the cooked fruit and boil gently for about twenty minutes.
Select ripe fruit; pare and remove the eyes: slice them in half-inch slices and cut each slice into quarters. Fill the jars with fruit, within an inch of the top. Make a cold syrup of sugar and water in the proportion of a cup of sugar to a pint of water; fill the jars with this up to the top and boil hard for three hours in a water bath. See directions for canning by this method on a previous page.