All fruits should be fresh and ripe; granulated sugar should always be used, and also a porcelain kettle. Put the bottles in a pan or kettle of cold water, place on the stove until the water is boiling before filling with the fruit. Do not use an iron spoon. In preserving allow a pound of sugar to one pound of fruit; these can be put in jars with egg-papers. In canning fruit great care should be taken to have the jars perfectly air tight. Keep in cool, dark place.

Cherries

Take Musilla cherries, wash and remove the pits; allow a pound of sugar to one pound of fruit; make a syrup of sugar with the juice and sufficient water to cover the cherries; boil from five to ten minutes; turn into bottles and seal. Some prefer one pint of sugar to one quart of pitted cherries.

Black Raspberries And Blackberries

To one quart of berries allow one pint of sugar; boil fifteen minutes, and put in air-tight jars.

Green Gage Plums

After stemming and washing the fruit, fill the jars full, placing them in a boiler of cold water, just enough not to have the water boil over the top of the jars into the fruit; after boiling one-half hour, or until the fruit begins to be tender, lift out the jars, and turn off the juice that may accumulate into a porcelain kettle, and sufficient sugar to make a rich syrup; when it boils fill up the jars, let them stand in the boiling water ten or fifteen minutes longer; then lift out, one at a time, and seal. All kinds of plums are nice put up in the same manner.

Grapes

Stew, wash, and weigh the fruit. For preserves add one pound of sugar to a pound of fruit; for canning, one-half pound of sugar to a pound of fruit, and remove the pulp; put the skins and pulp into separate dishes, cook the pulp and strain through a sieve; then add the. skins and sugar. For canning cook fifteen minutes; for preserving, a little longer.

How To Can Peaches

Pare and halve the peaches; pack them in tin cans as close as they can possibly be put; make a syrup of six pounds of sugar to one gallon of cold water; let this stand until well dissolved; then pour the cold syrup over the peaches until the cans are even full, after which solder perfectly tight, place the cans in a boiler, cover well with cold water, set it on the fire and let the water boil five minutes, then take the cans out and turn them upside down; one gallon syrup will do one dozen cans.

Rich Canned Peaches

Pare and stone peaches, about enough for two jars at a time; if many are pared they will become dark colored standing; rinse in cold water, then cook in a rich syrup of sugar and water about fifteen or twenty minutes, or until they are clear; put into your jars all that are not broken; fill up with the hot syrup, about as thick as ordinary molasses, and seal. Same syrup will do to cook two or three more jars. After the syrup becomes dark this, with the broken peaches, can be used for marmalade or peach butter. Same rule can be used for pears, plums, and all light fruit that you desire rich.