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To Seal Strawberries Without Cooking

(Old-Fashioned Recipe) Take firm berries and weigh, allowing one-quarter pound of sugar for each pound of fruit. Place sugar and berries in layers in earthenware dishes and let stand in cool spot over night. Drain off juice without breaking berries and weigh juice. Deduct this weight from the weight of the fruit. Weigh out as much sugar as the fruit weighs without the juice (deducting the quarter-pound of sugar already used). Place berries and sugar in layers in large-necked jars or bottles which must be corked and wired very tight. Then place them in outer vessel of cold water and let latter come to a boil. When this exact point is reached remove and seal the corked bottle air-tight. These bottles should be looked at for six weeks daily, turning them to keep fruit from moulding, but carefully-not to break fruit.