Preserved Blueberries

Fill sterilized jars full to overflowing with washed blueberries. Shake down well and fill as full as possible. Make a syrup in the proportion of 1 cup of sugar to 1/2 cup of water. Set jars on a rack so that they will stand 3 inches deep in water. Heat water slowly and when hot fill jars with syrup and let cook about 15 minutes. Then add syrup to overflow and seal hot.

Canned Currants

Currants, 12 quarts. Sugar, 2 quarts.

Put 2 quarts of fruit in preserving kettle and heat slowly, crush with a wooden vegetable masher. Press and squeeze juice through a piece of cheese cloth. Return to fire, add sugar and stir till dissolved. When syrup begins to boil add remaining berries, let heat slowly, then boil 10 minutes. Skim and fill sterile jars to overflowing.

Canned Cherries

Wash fruit thoroughly and discard any cherries that show spots of decay. Drop fruit at once into jars that have been steril-ized by boiling 20 minutes. Pack fruit in closely and fill to over-flowing with a heavy, boiling hot syrup. Seal at once.

Cold Canned Rhubarb

Pare rhubarb and cut into inch lengths, pack it into a deep glass jar and let cold water run on it for 20 minutes. Screw on the top. It will keep for months. When wanted stew as usual and sweeten to taste.

Canned Strawberries

Select firm, slightly under-ripe berries, reject absolutely all over-ripe and soft fruit. Wash berries by gently lifting them in and out of water. Do not allow them to stand in water even for a few minutes as this quickly causes softening. Steam the berries and drop them at once into jars that have been sterilized by boiling for 20 minutes. Fill the jars as full as possible without crushing the fruit; gentle shaking causes sufficient settling. Put new rub-ber on a jar, stand it in a clean plate to catch the overflow, fill the jar to overflowing with a heavy syrup made by boiling together for 20 minutes equal parts of sugar and water, and seal the jar at once without first wiping off the overflow syrup. Proceed like-wise with the other jars. When all are sealed they may be wiped off with a damp cloth.

Canned Peaches

Peel and halve the fruit and pack in sterilized jars, add 1/2 cup of sugar to each pint jar, or less if desired. Fill up with cold water. Put on sterilized rubber rings and cover without clamping down. Place jars in boiler with cloth or board under them, fill boiler with cold water to necks of jars, let come to a boil and boil 10 minutes. Remove jars and clamp down quickly.

Pears may be done by the same method.

Newtonville Newlywed.

Canned Blueberries

Put blueberries over the fire with just enough water to cover. Bring slowly to the boiling point and bottle while hot in pint bottles. Add sugar at time of using. Mrs. L. J. C, Malden.

Spiced Currants

Currants, 7 pounds. Brown sugar, 5 pounds.

Vinegar, 2 cups. Cloves, 3 tablespoons.

Stick cinnamon, 3 tablespoons.

Pick over currants, wash, drain and remove stemns. Put in pre-serving kettle and add sugar, vinegar and spices tied in a muslin bag. Boil very slowly 1 1/2 hours.