acid fruits, as plums, gooseberries, apricots, sour apples, and some
of the delicately colored fruits, as strawberries.

Thick Sirup. The sugar and water are boiled until it will form a
ball in the spoon and cannot be poured from the spoon. This is used
for preserves.

It is possible to get more, sometimes almost twice as much, sirup
into a quart jar containing large fruits, as apples and pears, than
into a quart jar containing small fruits, as currants or blackberries.

There is a little knack worth knowing about combining the sugar and
water for the sirup. If the sugar is sifted into the boiling water
just as fine-grained cereals are sifted into water, there will be no
scum formed. This is a saving of sugar.

If you wish to can strawberries for the market or to win a prize at
the county or state fairs, can them as follows:

Canned by this recipe, strawberries will not rise to the top of the
sirup. Use only fresh, ripe, firm and sound berries. Prepare them, and
add eight ounces of sugar and two tablespoonfuls of water to each
quart of berries. Boil slowly for fifteen minutes in an enameled or
acid-proof kettle. Allow the berries to cool and remain several hours
or over-night in the covered kettle. Pack the cold berries in hot
glass jars. Put rubbers and caps of jars in position, not tight.
Sterilize for the length of time given below for the type of outfit
used:

MINUTES