Wash, wipe and remove the blossom ends of one-half peck of perfect red Siberian crab-apples.  Pour one tablespoon of water in bottom of one gallon stone jar, then place in alternate layers of apples and sugar, using four pounds altogether (with sugar on top).  Cover with two thicknesses of Manila paper, tied down securely or with close fitting plate.  Bake in a very slow oven (that would only turn the paper a light brown), two or three hours; let stand to cool, keep in cool, dry place.

BAKED SICKEL PEARS

May be prepared the same way.  Flavor, if desired, with ginger or lemon juice.

BAKED QUINCES

Quinces may be wiped, cored, and quartered; sugar filled in the cavities, and baked same as crab-apples, in a very slow oven three or more hours until clear and glassy.

CANNING FRUIT IN A WATER BATH

Canned fruits may be cooked over the fire, but they are, on the whole, very much better if cooked in a water bath.  Prepare fruit and syrup as for cooking in a preserving kettle and cook the syrup ten minutes.  Sterilize the jars and utensils; fill the jars with fruit; then pour in enough syrup to fill the jars completely.  Run the blade of a silver-plated knife around the inside of the jar and put the covers on loosely.

Have a wooden rack, slats, or straw in the bottom of a wash boiler; put in enough warm water to come to about four inches above the rack; place the filled jars in the boiler, being careful not to let them touch.  Pack clean white rags or cotton rope between and around the jars to prevent their striking one another when the water begins to boil.  Cover the boiler and let the fruit cook as directed, counting from the time the surrounding water begins to boil. (This cooking is called sterilizing.)

Draw the boiler aside and remove the cover.  When the steam passes off, lift out one jar at a time and place it in a pan of boiling water beside the boiler; fill to overflowing with boiling syrup; wipe the rim of the jar with a cloth wrung from boiling water; put on rubbers and cover quickly; stand the jar upside down and protected from drafts, until cool; then tighten the covers if screw covers are used, and wipe off the jars with a wet cloth.  Paste on labels and put the jars on shelves in a cool, dark closet.

The time given for sterilizing is for quart jars; pint jars require three minutes less.

BLUEBERRIES

To twelve quarts of berries take one quart of sugar and one pint of water.  Put water, berries, and sugar in preserving kettle; heat slowly.  Boil sixteen minutes, counting from the time the contents of the kettle begins to bubble.

CANNED RASPBERRIES

To six quarts of berries take one quart of sugar.  Put one quart of the fruit in the preserving kettle; heat slowly, crushing with a wooden potato masher; strain and press through a fine sieve.  Return the juice and pulp to the kettle; add the sugar; stir until dissolved; then add the remaining quarts of berries.  Boil sixteen minutes, counting from the time they begin to boil.  Skim well while boiling, and put into jars as directed.