Pears

The skin will not peel off so easily as that of peaches by dipping them in boiling water, but it will loosen or soften enough to be taken off with less waste of the fruit than if pared without scalding. Prepare the syrup and proceed as for peaches. They will require longer cooking; but as soon as a silver fork will pass through easily, they are done. Longer cooking destroys the flavor.

Plums

Plums should be wiped with a soft cloth or dusted, never washed. Have the syrup all ready, prick each plum with a silver fork to prevent the skin from bursting, and put them into the syrup. Boil from 8 to 10 minutes, judging by the size of the fruit. Dip carefully into the hot jars, fill full, and screw on the cover immediately. Cherries may be put up in the same way.

Strawberries (Canned)

Allow to each 1 lb. of fruit 3/4 lb. of sugar.

Put berries and sugar into a large, flat dish and allow to stand about 3 hours, then draw off the juice and put into preserving-pan and allow to come to a boil, removing the scum as it rises; then put in the berries, and let them come to a boil. Put into warm bottles and seal quickly.

Cherries (Canned)

To every 1 lb. of fruit 1/2 lb. of sugar, 3 gills of water.

Put the sugar and water on the fire to heat, and as soon as it comes to a boil put in the cherries and allow them to scald for 1/4 hour; put into bottles boiling hot and seal. A few of the kernels put in to scald with the fruit impart a fine flavor. Note - Be sure to skim well.

Preserved Crab Apples

Select large, fine crab apples, prick the skins in several places; put into your preserving-kettle 3/4 lb. of sugar to each pound of fruit and a cupful of water; let the syrup boil 20 minutes, skimming off the scum which rises to the top; then put in your fruit and cook gently until the apples can be pierced with a straw; then take them out and lay on plates; boil the juice 1/2 hour longer; then put the fruit in jars, fill up with juice and seal.