Canning and Preserving

Ingredients

• fruit of choice
• water

Directions

1. Fill jars with fruit.

2. Pour in water until jars are full.

3. Adjust the rubber seals and place lids on top without fastening.

4. Stand jars in a wash boiler on a rack.

5. Surround jars with cold water and cover the boiler.

6. Bring to a boil and cook strawberries, blackberries, raspberries, and currants for 20 minutes; cherries for 45 minutes; pineapples and peaches for 30 minutes.

7. For strawberries and raspberries, fill jars with fruit, bring to a boil, and fill two jars from a third as fruit settles.

8. Cook for an additional 5-10 minutes, then fasten the lids.

9. Wipe jars and store in a cool, draft-free place.

10. The next morning, tighten each lid.