To Can Small Fruits.
Any fruit, if boiled long enough to have all the germs killed and the air expelled, will keep indefinitely if sealed while boiling hot. Sugar helps to preserve the fruit, but it is not absolutely essential to its preservation. Sugar, however, preserves the fine flavor and color of the fruit. Some fruits are not good when canned, unless a great deal of sugar be used, whereas just the contrary is true of other kinds. Tastes differ as to the amount of sugar to be employed; each housekeeper must study her own tastes and those of her family. Blueberries need no sugar, but are richer if a little be used. Blackberries and raspberries are better for some sugar,—say a pound of sugar to four or six pounds of fruit. More may be used, if liked. Strawberries require a great deal to preserve the color and texture. All small fruits are richer if preserved in their own juice.
Here is a rule for preserving raspberries, and the same general principles apply to other fruits:—Take twelve quarts of raspberries and two of sugar. Heat and crush three quarts of the fruit; then turn it, together with the juice, into a piece of cheese-cloth which has been placed over a bowl. Squeeze as much juice as possible from the hot fruit. Put the juice and sugar in the preserving kettle, and set on the fire. When the mixture begins to boil, skim well, and add the whole berries. Simmer for fifteen minutes, skimming well. Put the hot fruit in heated jars, and seal.
If the combined flavor of raspberry and currant be liked, use a quart of currant juice for the syrup. In that case use an extra pint of sugar. The twelve quarts of raspberries are then preserved whole.