Apples, Peaches, Pears, Plums, Cherries, Berries, Etc

Use a quarter of a pound of sugar to a pound of fruit as the rule for canning, or none at all if the fruit is thoroughly sterilized by heat and immediately sealed.

Pack the fruit tightly in the jars.

Cover the fruit with a syrup of 14 deg.

For red fruits, use a syrup of 24 deg., which is one pint of water to a pound of sugar.

Place the jars in a boiler of water, half covering them. Raise the jars off the bottom of the boiler by standing them on muffin-rings or slats of wood. Do not let the jars touch.

Cover the boiler and cook until the fruit is tender.

Refill the jars as the fruit falls, using the contents of another jar or plain boiling water.

Adjust and fasten the tops at once.

Place the jars where the air will not strike them while cooling.

Alternatively, pack dry jars full of fruit and fasten the tops at once.

Place the jars in a boiler of cold water nearly covering them.

Raise the water to the boiling-point and cook for an hour.

Leave the jars in the water until cold again.

Use three quarters of a pound of sugar to a pound of fruit for jam.

Place the pared and cored fruit in layers with the sugar in the preserving kettle. Let it stand a few minutes to extract some of the juice from the fruit.

Cook on the fire until it becomes a thick, consistent mass. Stir frequently to break the fruit.

When tender, crush the fruit with a potato-masher.

Put a little on a plate; if it thickens, it is done.

Put the jam into tumblers and cover.