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Preserving and Canning Fruit and Vegetables: Boil

Let the sirup come to a boil, add the remaining 10 quarts of berries and heat slowly. Boil ten minutes from the time it begins to bubble and skim carefully while boiling. Can and seal as above directed.

For currants the process is the same as for raspberries and blackberries, but the proportions are different, namely: 4 quarts of sugar to 12 of fruit. For raspberries and currants combined use 2½ quarts of sugar to 3 quarts of currants and 10 quarts of raspberries. First express the juice from the currants as above directed, then proceed as for raspberries.

For green gooseberries use 1½ quarts of sugar and 1 pint of water to 6 quarts of fruit. Dissolve the sugar in the water, add the fruit and cook fifteen minutes. Or can the same as rhubarb. For ripe gooseberries use only one-half as much water.

For blueberries use 1 quart of sugar and 1 pint of water to 12 quarts of berries. Put all together in the preserving kettle and heat slowly. Boil fifteen minutes from the time the mixture begins to bubble.