Equal weights or amounts of fruit and sugar are used in preserving.

Select perfect fruit, weigh or measure absolutely accurately, and always cook the fruit long enough to kill all life, - small fruits, one hour, and large fruits until thoroughly tender.

Preserved Apples

4 pounds apples 4 pounds sugar.

3 cups water rind and juice of 6 lemons.

Wash, pare, and quarter apples; keep in water until ready to use. Cook sugar and water five minutes; add apples, cook until tender; add lemon juice and rind. Fill jars with apples, then with sirup, and seal.

Preserved Crab Apples

4 pounds crab apples 4 pounds sugar.

4 cups water juice of 4 lemons.

Wash crab apples, and cook in sugar and water sirup until tender; add lemon juice, fill jars with fruit, then with sirup, and seal.

The fruit is much more attractive if the skin is left on, but may be removed if preferred.

Preserved Blackberries

4 pounds blackberries 4 pounds sugar.

Look over berries and wash. Cover with sugar and let stand two hours. Simmer until the boiling point is reached, boil one minute; cool, bring to the boiling point again, boil one minute; fill jars first with fruit, then with juice, and seal.

Preserved strawberries, raspberries, thimbleberries, and gooseberries are prepared in the same way.

Preserved Cherries

4 pounds cherries 4 pounds sugar.

Wash cherries; remove stems and stones. Cover cherries with sugar, let stand two hours; then set on stove, and bring slowly to the boiling point; cook until cherries are tender. Fill jars first with cherries, then with sirup; seal.

Preserved currants and huckleberries are prepared in the same way.

Preserved Citron

4 pounds citron 4 pounds sugar.

4 cups water.

Wash citron, cut in halves, remove seeds; cut each half into eighths, cover with salt, then with water; let stand over night, then drain. Cover with cold water, let stand over night. Drain, remove skin, and cook in sirup of sugar and water until citron is tender. Remove each piece carefully to a platter. When cool, fill jars with citron, and then with boiling sirup. Seal.

If the citron lacks flavor, the juice and rind of four lemons and a small piece of ginger root may be boiled with the sirup.

If the citron is placed in the jars while it is hot, the pieces will not keep their shape.

Preserved Peaches

4 pounds peaches 4 pounds sugar.

Pare, cut in halves, and take out stones. Arrange peaches and sugar in layers in preserving kettle; let stand over night. In morning simmer until peaches are tender; fill jars with fruit, boil sirup five minutes, fill jars with sirup, and seal.

Preserved Pineapple

Prepare in the same way as Preserved Peaches.

Preserved Pears

4 pounds pears 4 pounds sugar.

2 cups water.

Wash, pare, and cut pears in halves. Put in cold water. Make a syrup of sugar and water; cook only enough pears to fill a jar at a time; when tender fill jars with fruit, then with sirup, and seal.