Canned Rhubarb.—­Select medium stalks, skin and cut either into one-inch pieces, or eight-inch lengths.  Pack in sterilized jars, fill to overflowing with cold water and seal.  Rhubarb put up in this way has been known to keep for over a year, and is especially good for pies and sauce.

Steamed Strawberries.—­Wash and hull the strawberries, and for every quart of strawberries use one cup of sugar.  Pack the berries in a sterilized jar, cover with sugar and fill with boiling water.  Cover the jar lightly, put in a pan of cold water, on a rest and let the water boil for about fifteen minutes.  Remove, seal tightly, and keep in a cool place.

Canned Strawberries.—­Wash and hull the berries.  Make a syrup of sugar and water, using one cup of sugar to every three of water.  Boil 10 minutes.  Drop the berries in the boiling syrup and cook until soft.  This will require only several minutes.  Fill the jars to overflowing with fruit and syrup, then seal.

[822 Mothers’ remedies]

Canned Cherries.—­Follow the method for strawberries.  Cherries can be pitted or not, as desired.  If pitted, add a few stones for flavor.

Canning Raspberries.—­Use the same method as for strawberries.  The large number of seeds in raspberries are objectionable, and the berries are more often made into jam than canned.

Canned Pears.—­The pears should be ripe and of fine flavor.  Wipe and pare the fruit.  If the pears are large they may be cut in halves.  Make a syrup of sugar and water, using one cup of sugar to one cup of water.  Boil 10 minutes.  Put in the pears, cook until soft.  Fill sterilized jars and seal.

Canned Peaches.—­Follow the directions for pears.  Peaches may be canned by the steaming method by cutting them in two and removing the stones.

Strawberry Preserves.—­Wash and hull the berries, then weigh.  Make a syrup by boiling three-quarters of their weight in sugar with water, allowing one cup of water to each pound of sugar.  Cook syrup 15 minutes, fill glass jars with the berries, add the syrup to overflow the jars.  Let stand 15 minutes.  By this time the fruit will have shrunk; add enough more fruit to fill the jar.  Put on a cover; set on a rest in a pan of cold water, heat to the boiling point, and keep just below boiling for one hour.  Raspberries may be done in the same way.

Raspberry and Currant Preserves.—­

      3 lbs.  Currants. 3 lbs.  Sugar. 4 qts.  Raspberries.

Pick over, wash and drain the currants.  Put into a preserving kettle and mash.  Cook one hour and strain through cheesecloth.  Return to the kettle, add the sugar, heat to the boiling point, cook 20 minutes.  Add the raspberries and cook until soft.  Fill jars to over-flowing and seal.  If the seeds of the currants are not objectionable the mixture need not be strained.