m home, or each pupil may bring her own jar and fruit,
and the school supply the sugar.

Instruction on the care of jars and the preparation of fruit and syrup
must precede the practical work.

CARE OF JARS

1. See that the jars are air-tight; partly fill the jar with water;
place rubbers, covers, and rims; screw tightly, and invert. If any water
oozes out, the jar is not air-tight. Often an extra rubber will correct
the trouble.

2. Wash the jars thoroughly with the aid of a small brush.

3. Sterilize the jars in every part; dip them in boiling water, or place
them on a rest (folded paper or wooden slats) in a kettle, to prevent
the jars from touching the bottom. Fill and surround them with tepid
water, then place them over heat until the water boils. Keep them in the
boiling water until ready to fill with fruit. Dip the rubber bands in
boiling water, but do not allow them to remain in it. Use new rubbers
each season.

4. When filling the jars, place them on a folded cloth wrung out of warm
water, then seal, and invert until cool.

PREPARATION OF FRUIT

Use fresh, sound fruit, not too ripe.

1. Berries.--Pick over, wash in a strainer, and hull.

2. Currants, gooseberries.--Pick over, wash, remove ends and stems.

3. Cherries.--Pick over, wash, remove stones and stems.

4. Plums.--Pick over, wash, remove stems, and prick three or four times
with a silver fork, in order to prevent the steam bursting the skin.

5. Pears, apples.--Pick over, wash, pare, and, to prevent discoloration,
keep in cold water until used.

6. Peaches.--Pick over, plunge into boiling water a few seconds (using a
wire basket), then into cold water; peel; drop into cold water to
prevent discoloration.

SYRUP FOR CANNING

Use about 1 cup of water for each pint can.

No. 1 Syrup.--Equal parts of sugar and water, or 1 cup of water and 1
cup of sugar.

No. 2 Syrup.--1 1/2 cups of water and 1 cup of sugar.

1. Use No. 1 syrup for watery fruits and acid fruits.

2. Use No. 2 syrup for pears, peaches, sweet plums, sweet cherries, etc.

METHODS OF CANNING

1. Fruit cooked in a steamer:

Fill the sterilized jars with prepared fruit,
with or without syrup. Place the covers, but do
not fasten them down. Stand the jars in a
steamer over cold water. Cover the steamer and
heat to the boiling point. Steam at least
fifteen minutes, or until the fruit is tender.
Remove fro