Use sound, ripe fruit. Wash; remove pits, if desired. Cut large fruit in
pieces. Simmer until soft; add a little water if needed to keep fruit
from sticking. Put through a strainer or food mill. Add sugar to taste.
Heat again to simmering (185°-210° F.).
_In glass jars._—Pack hot to ½ inch of top. Adjust lids. Process in
boiling-water bath (212° F.)—
Pint jars 10 minutes
Quart jars 10 minutes
As soon as you remove jars from canner, complete seals if necessary.
_In tin cans._—Pack hot to top. Exhaust to 170° F. (about 10 minutes),
and seal cans. Process in boiling-water bath (212° F.)—
No. 2 cans 10 minutes
No. 2½ cans 10 minutes