The time given for sterilizing is for quart jars; pint jars require three minutes less.
BLUEBERRIES
To twelve quarts of berries take one quart of sugar and one pint of water. Put water, berries, and sugar in preserving kettle; heat slowly. Boil sixteen minutes, counting from the time the contents of the kettle begins to bubble.
CANNED RASPBERRIES
To six quarts of berries take one quart of sugar. Put one quart of the fruit in the preserving kettle; heat slowly, crushing with a wooden potato masher; strain and press through a fine sieve. Return the juice and pulp to the kettle; add the sugar; stir until dissolved; then add the remaining quarts of berries. Boil sixteen minutes, counting from the time they begin to boil. Skim well while boiling, and put into jars as directed.
BLACKBERRIES
The same as for raspberries.
CURRANTS
To twelve quarts of currants take four quarts of sugar. Treat the same as raspberries.