ANOTHER METHOD.—­After paring and halving the fruit, lay a clean napkin in the bottom of a steamer; fill with fruit.  Steam until a fork will easily penetrate the pieces.  Have ready a boiling syrup prepared as directed above, put a few spoonfuls in the bottom of the hot cans, and dip each piece of fruit gently in the hot syrup; then as carefully place it in the jars.  Fill with the syrup, and finish in the usual way.

Peaches canned without sugar, retain more nearly their natural flavor.  To prepare in this way, allow one half pint of water to each pound of fruit.  Cook slowly until tender, and can in the usual manner.  When wanted for the table, open an hour before needed, and sprinkle lightly with sugar.

TO CAN PEARS.—­The pears should be perfectly ripened, but not soft.  Pare with a silver knife, halve or quarter, remove the seeds and drop into a pan of cold water to prevent discoloration.  Prepare a syrup, allowing a cup of sugar and a quart of water to each two quarts of fruit.  When the syrup boils, put the pears into it very carefully, so as not to bruise or break them, and cook until they look clear and can be easily pierced with a fork.  Have the cans heated, and put in first a little of the syrup, then pack in the pears very carefully; fill to overflowing with the scalding syrup, and finish as previously directed.  The tougher and harder varieties of pears must be cooked till nearly tender in hot water, or steamed over a kettle of boiling water, before adding to the syrup, and may then be finished as above.  If it is desirable to keep the pears whole, cook only those of a uniform size together; or if of assorted sizes, put the larger ones into the syrup a few minutes before the smaller ones.  Some prefer boiling the kins of the pears in the water of which the syrup is to be made, and skimming them out before putting in the sugar.  This is thought to impart a finer flavor.  Pears which are very sweet, or nearly tasteless, may be improved by using the juice of a large lemon for each quart of syrup.  Pears may be cooked in the cans, if preferred.

TO CAN PLUMS.—­Green Gages and Damsons are best for canning.  Wipe clean with a soft cloth.  Allow a half cup of water and the same of sugar to every three quarts of fruit, in preparing a syrup.  Pick each plum with a silver fork to prevent it from bursting, and while the syrup is heating, turn in the fruit, and boil until thoroughly done.  Dip carefully into hot jars, fill with syrup, and cover immediately.

TO CAN CHERRIES.—­These may be put up whole in the same way as plums, or pitted and treated as directed for berries, allowing about two quarts of water and a scant pint of sugar to five quarts of solid fruit, for the tart varieties, and not quite half as much sugar for the sweeter ones.

TO CAN MIXED FRUIT.—­There are some fruits with so little flavor that when cooked they are apt to taste insipid, and are much improved by canning with some acid or strongly flavored fruits.