Preserving and Canning Fruit

Ingredients

• 1 pound fruit
• ½ pound sugar
• 1 tablespoon bourbon whiskey (optional)

Directions

1. Place a cold jar on a towel dampened with cold water.

2. Ensure the jar is perfectly dry before filling it with boiling hot fruit.

3. Screw down the jar tops and let them cool on the wet towel, tightening the tops as they cool.

4. For currants, use 1 pound of sugar per pound of fruit.

5. For pears, add 1 tablespoon of bourbon whiskey to a quart jar just before sealing.

6. Cook strawberries for 15 to 20 minutes to expel air before canning.