BLACKBERRIES

The same as for raspberries.

CURRANTS

To twelve quarts of currants take four quarts of sugar.  Treat the same as raspberries.

RASPBERRIES AND CURRANTS

To ten quarts of raspberries and three quarts of currants take two and one-half quarts of sugar.  Heat, crush and press the juice from the currants and proceed as directed for raspberries.

CANNED GOOSEBERRIES

To six quarts of berries take three pints of sugar and one pint of water.

Dissolve the sugar in the water, using three pints of sugar if the gooseberries are green and only half the quantity if they are ripe.  Add the fruit and cook fifteen minutes.

Green gooseberries may also be canned like rhubarb without sugar and sweetened when used.

CANNED STRAWBERRIES

After washing and hulling berries, proceed as with raspberries.

CANNED PEACHES

Wash peaches, put them in a square of cheese-cloth or wire basket.  Dip for two minutes in kettle of boiling water.  Plunge immediately into cold water.  Skin the peaches; leave whole or cut as preferred.  Pack peaches in hot jars.  Fill hot jars with hot syrup or boiling water.  Put tops in position.  Tighten tops but not airtight.  Place jars on false bottom in wash-boiler.  Let the water boil sixteen minutes.  Seal as directed.  To eight quarts of peaches take three quarts of sugar, two quarts of water.

Apricots, plums and ripe pears may be treated exactly as peaches.

QUINCES

To four quarts of pared, cored and quartered quinces take one and one-half quarts of sugar and two quarts of water.

Rub the fruit hard with a coarse, crash towel, blanch for six minutes.  Pare, quarter, and core; drop the pieces into cold water.  Put the fruit in the preserving kettle with cold water to cover it generously.  Heat slowly and simmer gently until tender.  The pieces will not all require the same time to cook.  Take each piece up as soon as it is so tender that a silver fork will pierce it readily.  Drain on a platter.  Strain the water in which the fruit was cooked through cheese-cloth.  Put two quarts of the strained liquid and the sugar into the preserving kettle; stir over the fire until the sugar is dissolved.  When it boils skim well and put in the cooked fruit.  Boil gently for about forty minutes.

PEARS

If the fruit is ripe it may be treated exactly the same as peaches.  If, on the other hand, it is rather hard it must be cooked until so tender that a silver fork will pierce it readily.