Crab Apples

Wash, wipe and weigh them; allow a pound of sugar for every pound of apples. Put them in a preserving-kettle with cold water to cover them; simmer until tender; then add the sugar and boil them until perfectly clear; put them in small -jars; set by until next day in a cool place, and then seal up.

Canned Peaches

Pare the fruit, cut it in half and take out the stones; make a syrup of a quarter of a pound of sugar to every pound of fruit, and cold water to make a syrup; put the peaches in, a few at a time; heat them boiling hot all through, have the jars hot, put in the peaches and seal up immediately. It is better to do only as many at a time as will fill a quart jar; seal up and commence another. If you do this, allow half a pound of sugar to each quart jar, and a little experience will soon teach you how much water to put to the sugar; there should be just enough to make sufficient syrup to fill the jar up to the lid; a pint is generally the right quantity.

Canned Pears

Pare them, cut them in half and take out the cores; lay them in the jars to look nicely, until nearly full; mix in a basin a teacup of sugar and nearly a pint of cold water until the sugar is dissolved (sifted sugar); then pour it over the pears. Do this quantity for each quart jar. Put a thin board in the bottom of a large tin boiler, set the jars on the board, and fill up the boiler with cold water; set over a good fire, and let it come to a boil. Continue to boil them hard until the pears are as hot as the water all through; close them up and let them stand until nearly cold, then remove them from the water, wipe them and set them away.

You may can any other fruit in the same way, but pears are best done in this manner.

Canned Pineapple

Select fine ripe fruit, pare them and cut out the black specks, slice them half an inch in thickness, cut each slice in three or four pieces, lay them closely in the jars, filling them up within an inch of the top; make a cold syrup of a teacup of sugar and nearly a pint of water to each quart jar of the fruit; fill the jars with this up to the top; place the jars side by side in a large boiler in which you have laid a thin piece of board for the jars to stand upon, fill with cold water up to the necks of the jars, and put the boiler over the fire; keep them boiling hard for three hours, or until the jars are boiling hot all through; then set the boiler off the fire and screw up the jars perfectly airtight and let them stand in the water until almost cold, then take them out, giving every lid another screw, and wipe them and set away. If the syrup does not quite fill the jars, add a little more cold water before they commence to boil.

Fruit Without Sugar For Winter Pies

For cherries, gooseberries, currants, blackberries, prunes and other small fruit. Put the fruit closely packed into wide-mouthed bottles; take only such as are whole and without blemish, and shake them down closely; have new corks to fit loosely, put the corks in the bottles, and set the bottles in an oven almost cold for five hours - the more slowly they are done the better. When the fruit begins to shrink in the bottles and is thoroughly warmed through, take them out, and before they are cold, drive the corks in tightly. Set them in a rack with the corks down, and they will keep for years.