Show general directions for preserving fruit great improvements have of late been made in the art of preserving fruits for family use by the introduction of jars which can be hermetically sealed the process of preserve pre ing la Is so simple that every housekeeper can accomplish it the only secret of success being that the fruit shoula emoula be put up and sealed w while hot the jar being filled to the brim the best jar for this purpose are those thole which are made entirely ot or glass these will pa pay pax for them themselves feives yelves in a year or so as fruit which so as to exclude the kir air may be preserved 0 with oie olie oi ole e quarter the amount of sugar required in the old process and retains its original flavor better the fie following directions direction I 1 for preserving in hermetically sealed jars will wll III be interesting to ho house hoase beke se ke at tiie tile present time select only good fresh fruit or vegetables stale and term ferm fermented elfed articles can never be be preserved nor the decay already cor coi commence fenced d arrested be particular and know toa certainty that your articles are fresh nove novene etab tables except tomatoes can be procure yin uin ain the markets of large cities fresh enough for preserving blackberries raspberries RASP BERRIES AID ald STR strawberries kw ninnis use from a qt quarter tarter to a halt pound of t sugar to a poud pou id of trl tri truit t sugar the erries berries and let them stand for half an hour then put the syrup which will be formed by the andu andt juice 1 cc and sugar 0 into a preserving kettle and boil il as iong long as any scum arises and then put in the strawberries and boil until they are thoroughly heated through fill the jars after first warming them in some way and close immediately lethe conte contents tits are hot CHiR CHERRIES RIES AND blackberries stew with 0 or r without sugar suar ten minutes and seal up while bollin boiling hot gooseberries GOOSE BERRIES ims these can be kept by putting twi thern them into jars as they come from the b bushes es and sealing them up wash and pick them when wanted CURRANTS ouk our RANTa rants heat to boiling bolling point with su bugar gular ar and seal up boiling hot plums malce make a syrup using rig about half a pound of 0 sugar to a a pound of 0 fruit boil th the plums m in t this syrup y up un until til the fruit is tender ajr pt then jh sill nil nii 1 the jars an and d close up while hot teaches peaches pare and cut oat the pits make a syrup using from a quarter to half a pound ot oe sugar to a pound of truit boil the syrup five minutes then put in the peaches and boil until they are thoroughly heated through be sure that the fruit is well heated and then fill the jars and close immediately APPLES pare quarter and boil until tender but kot act 1011 loli long iong t enough t to 0 o break in pieces then add as much sugar as will sweeten to the tastes taste and let the whole boil two or three M minutes while hot pour into jars and close up TOMATOES llo ilo MATOES ta take ke off the skin and boil them one hour or cook them sufficiently for the table season to the taste fill and close up boiling hot hol these being a ve very ry juicy article require much longer boiling than most other things I 1 to boll boil the water away away if the above proportions of sugar make the friet truit tweeter sweeter than is desirable it can be kept with rather less but green fruit requires rel ulrea more than ripe |