Have two pans partially filled with cold water.  Put some jars in one, laying them on their sides, and some covers in the other.  Place the pans on the stove where the water will heat to the boiling point.  The water should boil at least ten or fifteen minutes.  Have on the stove a shallow milk pan in which there is about two inches of boiling water.  Sterilize the cups, spoons, and funnel, if you use one, by immersing in boiling water for a few minutes.  When ready to put the prepared fruit in the jars slip a broad skimmer under a jar and lift it and drain free of water.

There are several methods of canning; the housekeeper can use that method which is most convenient.

The three easiest and best methods are:  Cooking the fruit in jars in an oven; cooking the fruit in jars in boiling water; and stewing the fruit before it is put in the jars.

CANNING FRUIT BAKED IN OVEN

In this method the work is easily and quickly done and the fruit retains its shape, color and flavor.  Particularly nice for berries.

Sterilize jars and utensils.  Make the syrup; prepare the fruit the same as for cooking.  Fill the hot jars with the fruit, drained, and pour in enough hot syrup to fill the jar solidly.  Run the handle of a silver spoon around the inside of the jar.  Place the hot jars, uncovered, and the covers, in a moderate oven.

Cover the bottom of the oven with a sheet of asbestos, the kind plumbers employ in covering pipes, or put into the oven shallow pans in which there are about two inches of boiling water.  Cook berries to the boiling point or until the bubbles in the syrup just rise to the top; cook larger fruits, eight to ten minutes or according to the fruit.  Remove from the oven, slip on rubber, first dipped in boiling water; then fill the jar with boiling syrup.  Cover and seal.  Place the jars on a board and out of a draft of air.  If the screw covers are used tighten them after the glass has cooled.

Large fruits, such as peaches, pears, quince, crab-apples, etc., will require about a pint of syrup to each quart jar of fruit.  The small fruit will require a little over half a pint of syrup.

BAKED CRANBERRIES OR CHERRY PRESERVES

Pick over, wash and drain four quarts of large, perfect cranberries; or stem and then stone four pounds of large cherries, use a cherry pitter so cherries remain whole.  Place a tablespoon of hot water in a jar, then alternately in layers cherries or cranberries and sugar (with sugar on top), cover closely.  This amount will require four pounds of sugar.  Bake in a very slow oven two hours.  Let stand.  Then keep in a cool, dry place.  The cranberries will look and taste like candied cherries, and may be used for garnishing.

BAKED CRAB-APPLE PRESERVES