Filling the Jars.
To fill the jars, have on the stove two pans partially filled with water. Let the water in one be boiling, but in the other not so hot that the hand cannot be held in it with comfort. Put a few jars and covers in the cooler water, turning them now and then until all parts become warm; then put them in the boiling water. This does away with all danger of breaking. When the jars have been heated in boiling water, drain, fill, and seal them one at a time.
In filling the jars be sure that they stand level, that the syrup has filled all the interstices between the fruit, and that it also runs over the top of the jars. Even with this overflowing of the syrup it will be found that, after cooling, the can is not quite full; but if the work has been properly done, the fruit will keep all right.