To can raspberries, blackberries, gooseberries, huckleberries, plums, cherries, grapes, currants, or any small fruits, proceed exactly as with strawberries. I should also include peaches in this list.
Put them into bottles and set into a boiler of water and proceed as in canning fruit, only the bottles may be filled up with boiling water; after settling, cork up and seal. These berries are nearly as good for winter pies as huckleberries.
Dip a basket of peaches in a vessel of boiling water lor a moment. Then dip in cold water. The peeling process is very simple after this, as it will slip off very easily. The fruit should be ripe and firm, to peel in this manner. Divide the peaches in halves, remove the pits, and place on a plate in a steamer over boiling water. The steamer may be half filled. Let steam until a straw will pierce them easily. In the meantime prepare a syrup by boiling sugar and water in the proportion of a quart of water to a pint of sugar. Let boil and skim. Fill the can with peaches. Pour the hot syrup over until the can will hold no more. Seal immediately. The next day give an extra turn to the cover with a wrench for that purpose.
Peel and cut in halves, or, if preferred, leave whole-Steam them as directed for peaches. It will take longer. When the syrup is ready, add the pears to it for a moment. Then dip them into cans and proceed exactly as with peaches.
Cut in inch pieces and stew with its own weight of sugar slowly, until tender. Add only water enough to dissolve sugar. Seal up. Can without sugar, if more convenient.
Mrs. M. Jones, Chicago.
Pare the pine-apples and cut into inch squares. Allow 3/4 pound sugar to each pound of prepared fruit. Melt the sugar in just water enough to dissolve it. When it comes to a boil put in the fruit and cook till tender. Put immediately into cans and seal up hot.
Cut apples up and stew either with or without sugar. Seal up as other fruit.
Miss Genie Westgate, Uniondale, Pa.
Pour on boiling water to loosen the skin. Peel carefully. Put them whole into a saucepan or other vessel and let scald through thoroughly. Add a little water if necessary. Seal up either in glass or tin. If glass is used, wrap it in paper to exclude the light. If simply scalded, they can be served as fresh tomatoes, and taste almost as well. Tin is generally regarded in better favor than glass for tomatoes.
Peel and cut small. Put into a saucepan or preserving kettle without water. Let cook until done sufficiently for the table. Seal up hot. If glass is used, wrap in paper to keep it dark. Be sure and give the cover an extra turn the next day.
Cut the pumpkin, remove the inside, leave the peel on and bake until done. It will peel out of the shell easily. Then mash it and fill the cans and seal up the same as fruit. It cannot be told from fresh pumpkin.