To six quarts of berries take three pints of sugar and one pint of
water.

Dissolve the sugar in the water, using three pints of sugar if the
gooseberries are green and only half the quantity if they are ripe. Add
the fruit and cook fifteen minutes.

Green gooseberries may also be canned like rhubarb without sugar and
sweetened when used.

CANNED STRAWBERRIES

After washing and hulling berries, proceed as with raspberries.

CANNED PEACHES

Wash peaches, put them in a square of cheese-cloth or wire basket. Dip
for two minutes in kettle of boiling water. Plunge immediately into cold
water. Skin the peaches; leave whole or cut as preferred. Pack peaches
in hot jars. Fill hot jars with hot syrup or boiling water. Put tops in
position. Tighten tops but not airtight. Place jars on false bottom in
wash-boiler. Let the water boil sixteen minutes. Seal as directed. To
eight quarts of peaches take three quarts of sugar, two quarts of water.

Apricots, plums and ripe pears may be treated exactly as peaches.

QUINCES

To four quarts of pared, cored and quartered quinces take one and
one-half quarts of sugar and two quarts of water.

Rub the fruit hard with a coarse, crash towel, blanch for six minutes.
Pare, quarter, and core; drop the pieces into cold water. Put the fruit
in the preserving kettle with cold water to cover it generously. Heat
slowly and simmer gently until tender. The pieces will not all require
the same time to cook. Take each piece up as soon as it is so tender
that a silver fork will pierce it readily. Drain on a platter. Strain
the water in which the fruit was cooked through cheese-cloth. Put two
quarts of the strained liquid and the sugar into the preserving kettle;
stir over the fire until the sugar is dissolved. When it boils skim well
and put in the cooked fruit. Boil gently for about forty minutes.

PEARS

If the fruit is ripe it may be treated exactly the same as peaches. If,
on the other hand, it is rather hard it must be cooked until so tender
that a silver fork will pierce it readily.

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 th