Begin with the earliest fruits and can some of the juice of each kind through the summer until you come to grapes and apples in the autumn. When diluted with water, these juices are delightful beverages for sick or well. A little lemon juice gives character to the drink. Without diluting, they make nice flavorings for fruit salads, egg creams and pudding sauces. Blueberry, black raspberry and other sweet juices make excellent dressings for grains instead of milk or cream.
Nearly fill bottles, standing on cloth wrung out of cold water, with boiling juice, through hot funnel. Press clean cork into bottle, cut off even with the top of the bottle and cover immediately with sealing wax made by melting together resin and oil. Use only enough oil to make the resin soft enough to spread over the cork and around the edges of the bottle. If too soft, the wax will run off.
Cook apple and other fruit juices rapidly until thick, then simmer slowly over the fire or in the oven until as thick as desired. Seal in jars or put into glasses or cups as jelly. Convenient for travelling, diluted.
When apples are plentiful or likely to spoil, make into any of the apple sauces, put hot into jars and seal.