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Canned Berries

The following recipe is given as illustrative of this method of canning: Carefully examine the berries, which should be firm as possible and not over ripe. Discard any that are bruised or imperfect. Place the berries in the jars as they are examined. The less they are manipulated the better for the fruit. Shake the jars gently but not enough to at all pack the fruit. The jar should have been "tested" before the berries were put in them, a description of which process was given in the previous directions. Six quart jars being filled with the fruit a glance at the table tells us that thirty-six ounces or two and onefourth pounds of sugar is required for this quantity. Place this over the fire in a granite pan and add boiling water sufficient to dissolve the sugar, adding for this quantity about one quart. When the sugar is entirely dissolved apportion the syrup among the jars, using a teacup, and turning in a half-teacup at a time in each jar until all has been used. Fill with warm water the space that will remain in each jar, adjust the tops, but not tightly, and set the jars in a wash boiler on the stove. Add luke-warm water to the boiler until it reaches within an inch of the top of the jars. Place the cover on the boiler and set it in a very moderate heat. As the water heats the berries are cooked.

Berries require less cooking than any other fruit, and when the water in the boiler is nearly boiling they are generally cooked enough. When they are tender and a little soft they are ready to take off. Wrap a cloth about the hand, give the top of the jar sufficient tightening to lift out the jar by its top and place one jar on the table. Have ready a quantity of boiling water in the tea-kettle, unscrew the top of the jar, and fill the jar to overflowing with the water direct from the kettle. While the water is running over the top of the jar fasten on the metal top, screwing it in place as tightly as possible. Do this with all of the jars, taking out and finishing one before removing a second from the kettle. Place the boiler on the back of the stove while this finishing is going on. Turn the jars upside down, resting each on its top. In this way any leakage will be discovered. If the jar is not perfect it will leak at once and can usually be made perfect by adding a tighter rubber, or changing the top. Remove the imperfect top, make the changes, again fill the iar with boiling water, until it overflows, and seal as before.