ries have a larger proportion of seeds to pulp than in a wet
or normal season, and it is not wise to can or preserve such fruit
unless the seeds are removed. The fruit should be rubbed through a sieve
that is fine enough to keep back the seeds. The strained pulp can be
preserved as a puree or marmalade.

When fruit is brought into the house put it where it will keep cool and
crisp until you are ready to use it.

The preparation of fruit for the various processes of preserving is the
second important step. System will do much to lighten the work.

Begin by having the kitchen swept and dusted thoroughly, that there need
not be a large number of mold spores floating about. Dust with a damp
cloth. Have plenty of hot water and pans in which jars and utensils may
be sterilized. Have at hand all necessary utensils, towels, sugar, etc.

Prepare only as much fruit as can be cooked while it still retains its
color and crispness. Before beginning to pare fruit have some sirup
ready, if that is to be used, or if sugar is to be added to the fruit
have it weighed or measured.

Decide upon the amount of fruit you will cook at one time, then have two
bowls--one for the sugar and one for the fruit--that will hold just the
quantity of each. As the fruit is pared or hulled, as the case may be,
drop it into its measuring bowl. When the measure is full put the fruit
and sugar in the preserving kettle. While this is cooking another
measure may be prepared and put in the second preserving kettle. In this
way the fruit is cooked quickly and put in the jars and sealed at once,
leaving the pans ready to sterilize another set of jars.

If the fruit is to be preserved or canned with sirup, it may be put
into the jars as fast as it is prepared. As soon as a jar is full, pour
in enough sirup to cover it.

If several people are helping and large kettles are being used for the
preserving, or where fruit (like quinces and hard pears) must be first
boiled in clear water, the pared fruit should be dropped into a bowl of
cold water made slightly acid with lemon juice (one tablespoonful of
lemon juice to a quart of water). This will keep the fruit white.

All large, hard fruit must be washed before paring. Quinces should be
rubbed with a coarse towel before they are washed.

If berries must be washed, do the work before stemming or hulling them.
The best way to wash berries is to put a small quantity into a colander
and pour cold water over them;