es in syrup until tender; then with
sterilized spoon slip them carefully into sterilized jar; fill jar to
overflowing with syrup. Adjust rubber, cover, seal immediately, and
invert to cool.

CANNED CHERRIES

Wash and pit cherries. Can sweet cherries as berries. Blanch sour
cherries 1/2 minute, in boiling water. Dip in cold water; drain and
pack closely into hot sterilized jars. Cover with boiling water or
boiling medium syrup. Loosely seal. Sterilize 16 minutes in boiling
water bath. Remove jars at once, tighten covers, invert to test the
seal and cool.

CANNED PEARS

Wash and peel fruit and follow directions for canned peaches.

CANNED BERRIES

Blackberries, blueberries, huckleberries, raspberries, loganberries,
gooseberries and strawberries should be canned as soon as possible
after picking. Hull or stem; place in strainer and wash by lifting up
and down in pan of cold water.

Pack into hot sterilized glass jars, using care not to crush fruit. To
insure a close pack put a 2 or 3 inch layer of berries on the bottom
of the jar and press down gently with a spoon. Continue in this manner
with other layers until jar is filled. Boiling water or boiling thin
or medium syrup should be poured over the fruit at once. Loosely seal.
Sterilize 16 minutes in boiling water. Remove jars, tighten covers,
invert to test seal and cool.

ASPARAGUS

Asparagus must be fresh and tender. Select tips of uniform size and
maturity, wash, cut into lengths according to containers to be used.
Scrape off scales and tough outer skins and tie in bundles to fit jar.

Immerse lower ends in boiling water for 5 minutes, then entire stalks,
for 3 minutes longer.

Cold dip, drain, pack neatly, tips up, in hot sterilized jars. Add
salt and cover with boiling water. Loosely seal, sterilize two hours
in boiling water bath. Remove as soon as time is up. Tighten covers,
invert to test seal and cool.

BEANS

String Beans and Wax Beans.--Wash, string, leave whole or break in
uniform pieces. Blanch 5 to 10 minutes or until the pod will bend
without breaking. Cold dip, drain well and pack into hot jars. Add
salt and cover with boiling water. Loosely seal and sterilize two
hours in boiling water. Tighten covers, invert to test seal and cool.

CORN

Select tender juicy sweet corn, at the best stage for table use and
can as soon as possible after gathering. Remove husks and silk; blanch
tender ears 5 minutes, older ears 10 minutes. Co