=Canning.=—The important points to be observed in canning are, to use
only sound, ripe fruit; to have hot syrup and air-tight jars; to fill
jars to overflowing and seal immediately. Jars should be scalded and
tested before using. Patent canners greatly simplify the work.
Pick over the fruit, stem, pare, cut, wash, etc., and pack in jars.
Make syrup by adding ½ pint boiling water to 1 pound sugar. When
clear, bring to boiling point and carefully fill the jars. Stand in
canner or on board in wash-boiler containing water up to shoulders
of jars. Cover and cook according to directions or till tender. Take
from canner or boiler, add more syrup till overflowing, cover and seal
immediately.