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Red Raspberries with Currant Juice

Fill the jars with the fruit, shaking down well (but do not crush). Adjust covers and rubbers and place in a kettle of cold water in the same manner as previously explained. Then bring to boiling-point and boil until the steam will issue from the jar of fruit when opened. Lift from the kettle and fill to the brim with a hot (boiling) syrup made in the proportion of one cup of sugar, half a cup of water, and, - for a pint can of raspberries, - one tablespoonful of currant juice. The currant juice gives the berries such a rich flavor that those canned without it seem flat in comparison.

Raspberries Canned without Cooking Mix together raspberries and sugar, pound for pound or bulk for bulk; with a silver fork or wooden pestle crush the fruit and sugar until every berry is broken. Have ready jars sterilized in boiling water; empty the jars and fill to overflow with the berries and sugar; adjust new rubbers and sterilized covers and fasten them securely. Store in a dark place.

These are particularly good for shortcakes and have the exact flavor of freshly picked fruit.

Currants Canned without Cooking Can the currants in the same manner as the raspberries, except allow one pound and quarter of sugar to each pound of currants. sure that each individual currant is crushed. a Be Canning Berries without Cooking No. 2 Wash, drain, and pack berries in jars. Shake down so as to get in as many as possible. Put jars, when filled, in hot water to get thoroughly warmed through. Make a syrup by using the same amount of sugar you would in canning berries the ordinary way. Put over berries boiling hot, let bubbles escape, put on lids, set in boiling hot water, cover up and leave until cold. These have a delicious flavor.