e stones with the syrup is to impart the
fine flavor to the fruit which cherries are robbed of in pitting.
CHERRIES FOR PIES
Stem the cherries--do not pit them,--pack tight in glass fruit jars,
cover with syrup, made of two tablespoons of sugar to a quart of fruit,
allowing one-half cup of water to each quart of cherries. Let them boil
fifteen minutes from the time they begin to boil.
PINEAPPLE
Take off rind and trim. Cut into slices and divide into thirds. Fill
into glass jars and dissolve sugar in water enough to cover the jars to
overflowing, allowing half a pound of sugar to a pound of fruit, and
pour this sweetened water over the pineapples; proceed as in "Canning
Fruit in a Water Bath" and let them boil steadily for at least twenty
minutes. Draw the boiler aside or lift it off the coal range and allow
the cans to cool in the water in which they were boiled even if it takes
until the following day. Then remove each can carefully, screwing each
can as tightly as possible. Wipe dry and put away in a cool place. All
canned fruits should be examined carefully in one or two weeks' time
after being put up. If any show signs of fermenting, just set them in a
boiler of cold water and let them come to a boil slowly. Boil about ten
minutes, remove boiler from the fire and allow the cans to cool in the
boiler. When cold screw tight and put away.
CANNED RHUBARB READY TO USE
Strip the skins from the stalks, and cut into small pieces as you would
for pies. Allow eight ounces of loaf sugar to every quart of rhubarb.
Set the sugar over the fire with as little water as possible, throw in
the rhubarb and boil ten minutes. Put in jars and seal.
CANNED RHUBARB
Wash the rhubarb thoroughly in pure water; cut it into pieces and pack
it in sterilized jars. Cover with cold water; let it stand ten minutes;
pour off the water; fill again to overflowing with fresh cold water;
seal with sterilized rubber rings and covers, and set away in a cool,
dark place.
CANNED PLUMS
To four quarts of plums take one quart of sugar and one cup of water.
Wash, drain and prick the plums. Make a syrup of the sugar and water;
put part of the fruit in the boiling syrup; cook five minutes; fill and
seal the jars. Put more fruit in the syrup; remove and continue the
process until all the fruit has been cooked.
CANNING IN THE PRESERVING KETTLE
Canning in the preserving kettle is less satisfactory; but is sometimes
considered
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