Prepare the fruit the same as for preserving. Canning differs from preserving only in the amount of sugar used, and often no sugar at all is used. The proportion of sugar used is one-fourth as much as fruit, and a pint of water to a pound of sugar in making the syrup. Another way of canning is to pack the fruit tightly in the jars, fill the jars with the syrup, place the jars in a kettle of hot water, resting the bottles on slats of wood or folded paper. Do not let them touch. Cover the boiler, let them cook till the fruit is tender. The fruit will shrink a little, so the jars will have to be filled up. It is well to reserve a little syrup for this purpose. Place on the tops and seal at once. Another way is to cook them in their own juices. Fill the jars with the fruit, put on in the kettle with cold water to reach half way up the jars. Raise to the boiling point and cook until the fruit is tender. Let stand in the water till cold again. If the fruit has shrunken, fill up the jars, using the contents of one to do it.

The fruit may be cooked without sugar and will keep as well by thoroughly cooking in a little water and sealing immediately.

Canning Tomatoes

Remove the skins by first dipping the tomatoes in boiling water. Cut in small pieces, reject the pith or any bad specks. Cook them until soft, without adding water, then put in the jars at once; have the jars hot and freshly scalded.

Stringed Beans

Remove the strings from the beans. Leave them whole or cut them in inch lengths if preferred. Wash in cold water. Then fill into sterilized jars. Set the filled jars into the steam cooker. Put lukewarm water into the cooker. Cover and let the jars heat gradually. Then fill each jar to overflowing with boiling water. Cover and let cook until the beans are tender enough to serve. Adjust the rubbers. Add salt, one teaspoonful to a quart. Set the lids in place and cook again for twenty minutes. Store in a dark place.

Asparagus

Use only the tender portions of freshly cut asparagus. Wash carefully. Set the stalks head up in sterilized jars. Put lukewarm water in the cooker. Cover and when boiling adjust rubbers. Fill the jars with salt boiling water. Set the covers in place and cook about half an hour. Then tighten the covers. Cook about ten minutes longer.

Peas Or Shelled Beans

Shell the peas or beans when fresh. Wash and pack into jars shaking down meanwhile. Set the cans over lukewarm water on a rack. Put on the covers and let stand until the water boils. Then fill each jar to overflowing with boiling salt water and cook until the vegetables are tender. Adjust the rubbers and set the lids in place. Then cook ten minutes. Remove and tighten the lids.