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Canned Currants

Look over carefully, stem and weigh, allowing a pound of sugar to every one of fruit; put in a kettle, cover, and leave to heat slowly and stew gently for twenty or thirty minutes; then add the sugar, and shake kettle occasionally to make it mix with fruit; do not allow to boil, but keep as hot as possible until sugar is dissolved, then pour in cans and secure covers at once. White currants are beautiful preserved in this way. - Maryland method.