Directions for Canning Fruit

Can the fruit the same day it is gathered.

Pare, remove the pit, and cut the fruit in halves.

Soak in cold water until ready to cook.

Examine cans and rubbers to ensure they are in good order.

Add ¼ pound of sugar for every pound of fruit.

Make syrup. Bring it to a boil.

Add the fruit to the boiling syrup.

Cook until tender.

Skim the fruit out. Place it in the cans.

Pour boiling syrup over the fruit until the cans are full.

Wipe the tops of the jars with a cloth dampened with hot water.

Seal the jars.

Place cans in a vessel with boiling water halfway up the sides until sealed.

Wipe the entire jar with a hot, wet cloth.