Bottling Sun-Preserved Strawberries
Strawberries hold the color and shape better when preserved in the sun. Weigh the fruit; to each pound allow three-quarters of a pound of sugar; put a layer of sugar, a layer of fruit, another layer of sugar on a large granite or stoneware platter, cover with glass and stand in the hot sun. As the sun cools toward evening bring them in and put them out again the next day. Lift each berry carefully with a fork and arrange them neatly in tumblers or bottles. Boil the syrup for five or six minutes, pour it over the fruit, cover with the glass and let them stand all night in a cold place. Next morning cover the jars with melted paraffine, over which stretch tissue paper and fasten it down with white of egg. When the covers are dry brush them over with water.