Weigh the berries after hulling and take one fourth the weight of the berries in sugar. Wash a few at a time by letting cold water run through them held in a colander; take one fourth the weight of the berries, selecting the inferior ones, and pass through a potato ricer or crush with a pestle; strain through a firm piece of cheesecloth doubled, pressing out the juice, measure the juice, and to it add half the quantity of water and the sugar; let boil twenty minutes, skimming as needed. Put the rest of the berries in fruit cans, the cans into a saucepan on a perforated board that rests on the bottom of the saucepan, or on to several folds of heavy paper cut to fit into the saucepan; pour in the prepared strawberry syrup to fill the jars; put the rubber bands in place and the covers on loosely; pour in warm water to fill the saucepan rather more than half full, cover and let heat to the boiling point; let boil half an hour, then fill the jars to overflow if not already full, using the contents of one of the jars for the purpose; turn the covers down tightly and set aside to cool. Turn the covers down a second time after the cans have become cold, then set aside in a cool, dry closet. If any of the jars are to be filled from another jar, let the covers stand in hot water during the process. If the jars are filled to the top, turn the covers down without removing them. With a patent tin or copper "canner" the process is much simplified.

For canning fruit and tomatoes, see Recipes For Canning. For vegetables a canner should be purchased; the length of time required to cook the vegetables varies with the make of the canner. The pressure of steam generated in cooking is a factor in the time required for the process.