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Canned Cherries

Prepared in the same manner, allowing but half a pound of sugar to a pound of fruit; after putting the fruit into the syrup let it scald, (not boil hard), for ten or fifteen minutes and then can and seal. A few of the cherry stones put in a muslin bag and put into the syrup to scald with the fruit imparts a fine flavour; they should not be put in the jars with the fruit. This mothod is excellent for use with all the small fruits, as strawberries, raspberries, and also plums.