To ten quarts of raspberries and three quarts of currants take two and one-half quarts of sugar. Heat, crush and press the juice from the currants and proceed as directed for raspberries.
CANNED GOOSEBERRIES
To six quarts of berries take three pints of sugar and one pint of water.
Dissolve the sugar in the water, using three pints of sugar if the gooseberries are green and only half the quantity if they are ripe. Add the fruit and cook fifteen minutes.
Green gooseberries may also be canned like rhubarb without sugar and sweetened when used.
CANNED STRAWBERRIES
After washing and hulling berries, proceed as with raspberries.
CANNED PEACHES
Wash peaches, put them in a square of cheese-cloth or wire basket. Dip for two minutes in kettle of boiling water. Plunge immediately into cold water. Skin the peaches; leave whole or cut as preferred. Pack peaches in hot jars. Fill hot jars with hot syrup or boiling water. Put tops in position. Tighten tops but not airtight. Place jars on false bottom in wash-boiler. Let the water boil sixteen minutes. Seal as directed. To eight quarts of peaches take three quarts of sugar, two quarts of water.
Apricots, plums and ripe pears may be treated exactly as peaches.