taining sugar equal to at least
three-fourths of the weight of the fruit.

If you wish to eliminate the necessity of using paraffin or other wax
tops for jellies, jams and preserves, you can use the cold-pack method
of canning. You may have containers with screw or bail tops which you
wish to use in this way. The following is one recipe showing how to
proceed.

Cherry Preserves. Place one gallon of water in a kettle and add ten
pounds of pitted cherries. Boil slowly for eighteen minutes. Add
twelve pounds of granulated sugar and cook until product is boiling at
a temperature of 219 degrees. Cool quickly in shallow pans. Pack into
glass jars. Put rubber and cap in position, not tight. Cap and tip if
using enameled tin cans. If using a hot-water-bath outfit, sterilize
twenty minutes; if using a water-seal outfit, a five-pound
steam-pressure outfit or a pressure-cooker outfit, sterilize fifteen
minutes. Remove jars. Tighten covers. Invert to cool and test the
joints. Wrap jars with paper to prevent bleaching and store. When
using pressure-cooker outfits on preserves, keep the valve open during
period of sterilization.

Fruit Juices. Fruit juices furnish a healthful and delicious drink
and are readily canned at home. Grapes, raspberries and other small
fruits may be crushed in a fruit press or put in a cloth sack, heated
for thirty minutes, or until the juice runs freely, and allowed to
drip.

Strain through two thicknesses of cotton flannel to remove the
sediment, sweeten slightly, bottle, close by filling the neck of the
bottle with a thick pad of sterilized cotton, heat to 160 degrees, or
until air bubbles begin to form on the bottom of the cooker, and keep
at this temperature one hour and a half to two hours; or heat to 200
degrees, or until the bubbles begin to rise to the top of the water,
and hold at this temperature for thirty minutes. The hot water comes
up to the neck of the bottle. Cork without removing the cotton. If
canned in jars close the jar partly, and seal tight after cooking.

Fruit juices should never be heated above 200 degrees, as a higher
temperature injures the flavor.

Strawberry Preserves. 1. Add thirty-five ounces of sugar to one-half
pint of water; bring to a boil and skim.

With this amount of sirup the berries can be packed attractively
without floating and no sirup will be left over.

To this amount of sirup add exactly two and three-fourths pounds of
washed, capped and stemmed stra