Canned Raspberries
| Raspberries, | 1 quart |
| Sugar |
Mother was delighted with this quart of raspberries, they were just ripe enough, large, and almost every one perfect. It did not take Adelaide long to pick these over, and she could see each center very easily. There wasn't a single bug or worm.
She weighed the raspberries before putting them in the colander to dip up and down several times in a pan of clear cold water. When they had drained, she emptied the berries into the saucepan and stood it on the back of the range to let the juice run. She also placed a third of their weight of sugar in an earthenware dish at the back of the range, to heat through, but not brown.
When the juice had run sufficiently, Adelaide moved the saucepan forward, the berries came slowly to the boiling point, and continued to boil very slowly for five minutes. It was then time to add the warm sugar, stirring very gently while it dissolved. Adelaide was very careful not to break the fruit. As soon as the fruit boiled again it was ready to pour into the sterilized pint jar.
Adelaide filled the jar to overflowing, inserted a silver knife between the jar and the berries to let all air bubbles come to the top and break, put on the new rubber smoothly, sealed quickly, then stood the jar upside down out of the way of any draft.
In the morning she made sure that the jar had not leaked, then with a damp cloth she wiped away all stickiness, pasted on the label and stored the jar away in the preserve closet.