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Wiesbaden Process

Measure out ten (pounds) quarts of fine, sound, deadripe strawberries. Prepare a syrup of five pints of strawberry juice made of sound, but not necessarily large, berries. In sorting over the berries lay aside all the smaller ones for juice. Add to the five pints of juice five pounds of sugar. Let the sugar melt and come to the boiling point, and boil seven minutes. Skim off any froth that rises. Fill ten well-sterilized cans with the fresh strawberries that were prepared for preserving. Cover them with the syrup made of the juice and sugar. Put on the covers closely, but leave off the rubbers, or if the cans are the patent ones leave the vent open. Set the cans on a wooden rack, fitted in the bottom of an ordinary flat-bottomed boiler. Place kitchen towel between the cans to prevent their knocking together. Fill the boiler full of hot water to the necks of the cans. Let the canned strawberries remain in the water, after it begins to boil for seven minutes. The strawberries should have all risen to the top of the jar, and absorbed some of the syrup, and there will be a space for more syrup. Fill the cans up to the brim quickly with some of the syrup left and brought forward and boiled, and instantly put on the rubbers and screw on the covers as tightly as you can. Tighten them again when they are cold, and wrap each one in paper and set them away in a dry cool place where the temperature does not rise above 70 degrees.