le and cook the syrup ten minutes.
Sterilize the jars and utensils; fill the jars with fruit; then pour in
enough syrup to fill the jars completely. Run the blade of a
silver-plated knife around the inside of the jar and put the covers on
loosely.

Have a wooden rack, slats, or straw in the bottom of a wash boiler; put
in enough warm water to come to about four inches above the rack; place
the filled jars in the boiler, being careful not to let them touch. Pack
clean white rags or cotton rope between and around the jars to prevent
their striking one another when the water begins to boil. Cover the
boiler and let the fruit cook as directed, counting from the time the
surrounding water begins to boil. (This cooking is called sterilizing.)

Draw the boiler aside and remove the cover. When the steam passes off,
lift out one jar at a time and place it in a pan of boiling water beside
the boiler; fill to overflowing with boiling syrup; wipe the rim of the
jar with a cloth wrung from boiling water; put on rubbers and cover
quickly; stand the jar upside down and protected from drafts, until
cool; then tighten the covers if screw covers are used, and wipe off the
jars with a wet cloth. Paste on labels and put the jars on shelves in a
cool, dark closet.

The time given for sterilizing is for quart jars; pint jars require
three minutes less.

BLUEBERRIES

To twelve quarts of berries take one quart of sugar and one pint of
water. Put water, berries, and sugar in preserving kettle; heat slowly.
Boil sixteen minutes, counting from the time the contents of the kettle
begins to bubble.

CANNED RASPBERRIES

To six quarts of berries take one quart of sugar. Put one quart of the
fruit in the preserving kettle; heat slowly, crushing with a wooden
potato masher; strain and press through a fine sieve. Return the juice
and pulp to the kettle; add the sugar; stir until dissolved; then add
the remaining quarts of berries. Boil sixteen minutes, counting from the
time they begin to boil. Skim well while boiling, and put into jars as
directed.

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