Remove the tops, fill to overflowing with boiling syrup, and seal at
once. By this method fruit retains the flavor somewhat more than by
cooking in an open kettle. An average syrup for canning fruit is made
by adding a pound of sugar to a pint of water (see rule 6). In order
to prevent fruit jars from cracking, wring a cloth out of cold water
on which the jar should be placed before filling with the hot fruit,
or by placing a silver spoon or fork in the jar before putting in the
syrup, fruit or jelly. Always see that the tops are screwed on
tightly before putting the jar away in a cool place, which should not
be done until the fruit has become cold.


PRESERVING.

Preserving differs from canning in the amount of sugar used; otherwise
the method is similar. Preserves are usually made from equal weights
of sugar and fruit, and cooked at least 20 minutes.


JELLIES.

Fruit jellies are made of equal parts of clear fruit juice and sugar.
Crab apples, currants, and quinces are the most reliable fruits for
jelly. Cook the fruit--currants may be mashed and drained without
cooking--until soft. Drain over night through a flannel bag. In the
morning measure 1 pint of sugar for each pint of juice. Heat the sugar
in a large earthen bowl in the oven, stirring often to prevent
burning. Let the juice boil 20 minutes; then add the hot sugar and
boil about 5 minutes longer, or until it thickens when dropped from a
spoon.