ny proportion of sugar may be used, or fruit may be canned
without the addition of any sugar. However, that which is designed to be
served as a sauce should have the sugar cooked with it. Fruit intended
for cooking purposes need not have the sugar added to it.

Juicy fruits, such as berries and cherries, require little or no water.
Strawberries are better not to have water added to them. The only
exception to this is when they are cooked in a heavy sirup.

RASPBERRIES.

12 quarts of raspberries.
2 quarts of sugar.

Put 2 quarts of the fruit in the preserving kettle; heat slowly on the
stove; crush with a wooden vegetable masher; spread a square of cheese
cloth over a bowl, and turn the crushed berries and juice into it. Press
out the juice, which turn into the preserving kettle. Add the sugar and
put on the stove; stir until the sugar is dissolved. When the sirup
begins to boil, add the remaining 10 quarts of berries. Let them heat
slowly. Boil ten minutes, counting from the time they begin to bubble.
Skim well while boiling. Put in cans and seal as directed.

RASPBERRIES AND CURRANTS.

10 quarts of raspberries.
3 quarts of currants.
2-1/2 quarts of sugar.

Heat, crush, and press the juice from the currants and proceed as
directed for raspberries.

BLACKBERRIES.

The same as for raspberries.

CURRANTS.

12 quarts of currants.
4 quarts of sugar.

Treat the same as for raspberries.

GOOSEBERRIES.

6 quarts of berries.
1-1/2 quarts of sugar.
1 pint of water.

For green gooseberries dissolve the sugar in the water, then add the
fruit and cook fifteen minutes. Ripe gooseberries are to be treated the
same as the green fruit, but use only half as much water. Green
gooseberries may also be canned the same as rhubarb (see p. 18).

BLUEBERRIES.

12 quarts of berries.
1 quart of sugar.
1 pint of water.

Put water, berries, and sugar in the preserving kettle; heat slowly.
Boil fifteen minutes, counting from the time the contents of the kettle
begin to bubble.

CHERRIES.

6 quarts of cherries.
1-1/2 quarts of sugar.
1/2 pint of water.

Measure the cherries after the stems have been removed. Stone them or
not, as you please. If you stone them be careful to save all the juice.
Put the sugar and water in the preserving kettle and stir over the fire
until the sugar is dissolved. Put in the cherries and heat slowly to the
bo