Canned Apple Sauce

Cut tart apples into eighths, removing cores. Put them in the preserving kettle with one cup of water for each quart apples. Cover, and let cook gently until tender. Press through a colander to remove skins. Re-heat in the preserving kettle, allowing one-quarter cup sugar to each pint of apple sauce. Stir to prevent burning. Fill hot sterilized jars to overflowing and seal immediately. If desired, a pinch of cinnamon may be added with the sugar.

Canned Pears

Pears should be firm to retain their form after cooking. It is not necessary to pare them. Cut in halves; remove cores. Drop into cold water to prevent their turning dark in color. Weigh them. Put one-third their weight of sugar in the preserving kettle. Add one pint water to each pound sugar. Boil five minutes. Add the pears. Cook gently until skin is readily pierced with a straw splint. Pack into hot sterilized jars, filled to overflowing with the boiling syrup. Seal immediately. Do not attempt to cook many pears at one time, for those that are cooked too long crumble and lose their form. Many people add a few slices of lemon, or a piece of ginger root for additional flavor. Bartlett pears are best for canning.

Canned Raspberries

6 quarts berries 1 quart sugar

Put one quart of the fruit in the preserving kettle; heat slowly, crushing with a wooden potato masher; strain and press through a fine sieve. Return the juice and pulp to the kettle; add the sugar; stir until dissolved; then add the remaining quarts of berries. Boil ten minutes, counting from the time they begin to boil. Skim well while boiling, and put into jars as directed.

Canned Blackberries

Follow The Recipe For Raspberries

Raspberries And Currants

5 quarts raspberries

3 pints currants

5 cups sugar

Heat, crush and press the currants through a sieve as directed in the recipe for raspberries; add the sugar and when the syrup begins to boil add the raspberries. Proceed as with raspberries.

Canned Currants

6 quarts currants

2 quarts sugar

Follow the recipe for raspberries.

Canned Blueberries

6 quarts berries

1 pint sugar

1 cup water

Put berries, sugar and water in the preserving kettle; bring to a boil slowly and cook for fifteen minutes.

Canned Cherries

6 quarts cherries

3 pints sugar

1/2 pint water

Measure the cherries after the stems have been removed; stone them or not, as desired. Put the sugar and water in the preserving kettle and stir until the sugar is dissolved. Add the cherries; bring slowly to a boil and cook ten minutes.

Canned Grapes

6 quarts grapes

1 quart sugar

1/2 cup water

Squeeze the pulp out of the skins; cook for five minutes; rub through a sieve fine enough to retain the seeds; return to the preserving kettle with the water and skins; bring slowly to the boiling point, removing the scum. Cook for fifteen minutes.