CHERRIES

Prepare in the same manner as you would for preserving, allowing half a pound of sugar to a pound of fruit.  After putting the cherries into the syrup do not let them boil more than five minutes; then fill your cans to overflowing, seal immediately and then screw tighter as they grow cold.  Remove the little bag of stones which you have boiled with the syrup.  The object in boiling the stones with the syrup is to impart the fine flavor to the fruit which cherries are robbed of in pitting.

CHERRIES FOR PIES

Stem the cherries—­do not pit them,—­pack tight in glass fruit jars, cover with syrup, made of two tablespoons of sugar to a quart of fruit, allowing one-half cup of water to each quart of cherries.  Let them boil fifteen minutes from the time they begin to boil.

PINEAPPLE

Take off rind and trim.  Cut into slices and divide into thirds.  Fill into glass jars and dissolve sugar in water enough to cover the jars to overflowing, allowing half a pound of sugar to a pound of fruit, and pour this sweetened water over the pineapples; proceed as in “Canning Fruit in a Water Bath” and let them boil steadily for at least twenty minutes.  Draw the boiler aside or lift it off the coal range and allow the cans to cool in the water in which they were boiled even if it takes until the following day.  Then remove each can carefully, screwing each can as tightly as possible.  Wipe dry and put away in a cool place.  All canned fruits should be examined carefully in one or two weeks’ time after being put up.  If any show signs of fermenting, just set them in a boiler of cold water and let them come to a boil slowly.  Boil about ten minutes, remove boiler from the fire and allow the cans to cool in the boiler.  When cold screw tight and put away.

CANNED RHUBARB READY TO USE

Strip the skins from the stalks, and cut into small pieces as you would for pies.  Allow eight ounces of loaf sugar to every quart of rhubarb.  Set the sugar over the fire with as little water as possible, throw in the rhubarb and boil ten minutes.  Put in jars and seal.

CANNED RHUBARB

Wash the rhubarb thoroughly in pure water; cut it into pieces and pack it in sterilized jars.  Cover with cold water; let it stand ten minutes; pour off the water; fill again to overflowing with fresh cold water; seal with sterilized rubber rings and covers, and set away in a cool, dark place.

CANNED PLUMS

To four quarts of plums take one quart of sugar and one cup of water.

Wash, drain and prick the plums.  Make a syrup of the sugar and water; put part of the fruit in the boiling syrup; cook five minutes; fill and seal the jars.  Put more fruit in the syrup; remove and continue the process until all the fruit has been cooked.