pouring water over it until clean. Pack product thoroughly in glass
jars until full; use table knife or tablespoon for packing purposes.
Pour over the fruit boiling water from kettle, place rubbers and caps
in position, partially seal glass jars and place produce in canner.

If using hot-water-bath outfit sterilize from twenty to thirty
minutes. After sterilizing remove packs, seal glass jars, wrap in
paper to prevent bleaching, and store in a dry cool place.

When using a steam-pressure canner instead of the hot-water bath
sterilize for ten minutes with five pounds of steam pressure. Never
allow the pressure to go over ten pounds when you are canning soft
fruits.


WHEN TO CAN

Inexperienced canners may not know when certain fruits are in season
and at their prime for canning. The list below is necessarily subject
to change, as seasons vary from year to year; but in normal years this
table would hold true for the Northern States.

Apples September
Apricots August
Blackberries August
Cherries July
Currants July
Gooseberries July
Grapes September
Huckleberries July