Recipe Number 2.  The following method is preferred by some because it leaves more of the natural color in the preserves: 

To two pounds of washed, capped and stemmed strawberries add twenty-six ounces sugar; let stand over-night.  In the morning pour juice thus obtained into a preserving kettle, add berries and cook to 222 degrees Fahrenheit, or until the sirup is very heavy.  Pack and sterilize, as in Recipe Number 1.  These recipes can be used for all other berries.

When wet weather makes strawberries too soft or sandy for the table, they are still useful for making “strawberry acid,” a thick sirup which, mixed with water, ice and perhaps spearmint, makes a cooling summer drink.

Strawberries—­Sun Preserves.  Select firm ripe berries; hull and rinse.  Place them in a shallow platter in a single layer; sprinkle sugar over them.  Pour over them a thick sirup made of one quart of water and eleven pounds of sugar, boiled until very thick.

Cover them with a glass dish or a plain window glass.  Allow them to stand in the hot sun eight to twelve hours.  Pack them in jelly glasses and cover with paraffin or put in regular glass jars or tin cans.  Put the rubber and cap in position, not tight.  Cap and tip or seal if using enameled tin cans.  Sterilize for the length of time given below for the particular type of outfit used: 

MINUTES
Hot-water bath, homemade or commercial          20
Water seal, 214 degrees                         15
Steam pressure                                  10

Remove the jars, tighten the covers, invert the jars to cool, and test the joint.  Wrap the jars in paper to prevent bleaching.

When using steam-pressure or pressure-cooking outfit on preserves, remember to keep the valve open during the sterilizing.

SPECIAL DIRECTIONS FOR JELLY AND JAM MAKING

Apples vary in the percentage of sugar and acid they contain; a fine flavored acid apple should be used when possible.  Winter apples are best for jelly making.  If necessary to make apple jelly in the spring, add juice of 1 lemon to every pint of apple juice.

Apricots are delicious combined with pineapple.

Blackberries, elderberries and loganberries make delicious juices and shrubs for summer beverages.

The total time of making blueberry jelly need not exceed 10 minutes.

Cranberries are not always put through a jelly bag, but are rubbed through a sieve.

Cherries are most delicious if preserved in the sun.  A good combination for preserves is equal parts of cherries and strawberries.

Crab apples can be combined with some juices, such as peach, pear and pineapple, to furnish necessary pectin.

One-half currants and one-half raspberries make a delicious jelly; currants are in best condition for jelly making from June 28 to July 3.

Black currant jam is considered quite a delicacy these days.