Canned Pineapple

Pick out the eyes and peel, and slice 1/4 inch thick and core sound, ripe pineapples. Cut into small dice or chips and put over the fire in a preserving kettle, adding 1 cup sugar Tor each qt fruit, and water enough to cover. Cook until tender, then turn into jars and seal while hot.-[Mrs. C. W. K., 111.

Canned Huckleberries

Put 6 qts huckleberries and 2 lbs sugar in a preserving kettle over the fire and let simmer gently a few minutes until the sugar is melted, then allow them to come to a boil and boil 4 or 5 minutes. Can at once in air-tight jars.- [Mrs. C. vonW., N. J.

Canned Blueberries

Pick over carefully and wash and drain ripe blueberries, and stew them in their own juice, with a very little water added at first to keep the lower ones from sticking to the kettle. When all are well cooked through turn them at once into warm jars and seal air tight. They will keep without sugar and are nice for pies.-[L. A. S., Me.

How To Can Pumpkins or Squash

As soon as my pumpkins or squash show signs of not keeping, I peel and cut them up and boil them till well done in just enough water to cover, then can and seal in air-tight jars. The cans must be overflowing full and the juice must cover the pumpkins, and all other canning precautions must be strictly observed.- [Mrs. A. W. S., Pa.

How To Can Dandelion or Other Greens

Pick the dandelion greens before they are in bud or blossom, digging down deep for them. Discard all the tough leaves and buds, wash and rinse thoroughly, and cook until tender in salted water. Then drain and pack into the cans while hot, and fill with clear, boiling hot water, and then screw on covers loosely. Be sure that there are no air spaces or air bubbles left in the cans. Place the cans in a boiler of water, proceeding in the usual manner, and boil for 15 minutes, after which seal tight. Beet, mustard, spinach and other greens can be canned in the same way.-[B. F. H., Me.

How To Can Beets

Cook and peel the beets in the usual way. To each qt beets allow 1/2 pt vinegar and 1/2 pt water, to which add 1/2 cup sugar, 1/2 teasp mixed spices, and a little horseradish, which keeps the beets from turning white. Let all come to a boil, drop in the beets, boil up once more, and fill the cans with beets, being careful to cover them fully with the spiced vinegar. Seal air tight in the usual way.-[Mrs. L. W., Ind.

How To Can Cucumbers Sweet

Select firm cucumbers about 2 inches long, wash and dry carefully and pack in a gal jar with small pieces of horseradish. Bring 1 qt cider vinegar and 1 cup sugar to a boil and pour it over the cucumbers, while boiling hot. Cover and set away in a cool place over night. Next morning drain off the vinegar, boil it over again, and pour it over the cucumbers, and repeat this 3 mornings, after which seal air tight and keep in a cool, dark and dry place. The can should be full to overflowing when sealed.-[Mrs. E. R. McC., Tenn.

How To Can Peas

Can peas immediately after gathering. Shell them, and pack them in the cans as tightly as possible without breaking them, add a little salt, then fill the cans overflowing full with cold water, pouring it in until all bubbles have disappeared. Put on rubbers and covers, but do not screw the covers tight. Place the cans in a boiler with the usual packing on the bottom and between the cans, pour in cold water within an inch of the tops of the cans, cover the boiler, bring to a boil, and boil for 3 hours. Then remove boiler from fire, screw the covers on the cans as tightly as possible, and leave in the hot water until cold.-[Miss G. R., N. Y.