Canned Cherries

Pick cherries over carefully, discarding all wormy and unripe ones. Allow 1 cup sugar for each qt jar of fruit. Put the cherries and sugar in layers in the jars until they are nearly full, then arrange the jars in a boiler, first placing a layer of straw in the bottom of the boiler and also pack some straw between the jars. Cover the jars but do not put on the rubbers. Then pour enough water into the boiler to come nearly to the top of the jars but not enough so that any of it can run into the jars. Cover the boiler and let boil until the sugar in the jars is melted and forms a clear syrup. Meanwhile have more syrup in a preserving kettle, and when the fruit is ready, take out the jars, one at a time, fill up full with the boiling hot syrup, put on the rubbers, and seal at once. Be sure to have the glass overflowing full with syrup.- [M. C., Va.

How To Can whole Cherries Cold

Use freshly picked, carefully selected cherries, not overripe and with the stems on, wash and drain them carefully and fill into cans, but do not pit them or remove the stems, and be careful not to break the stems. Fill the cans with fresh cold water, shake well to be sure there are no air bubbles in the can, then fill to overflowing with fresh water and seal at once. When opened they will be just like fresh picked cherries, and you can serve them Christmas time and set your guests to wondering where you got fresh cherries. They must be sealed air tight, and stored in a dark, dry and cool place.-[Mrs. L. W., O.