13. Ready for canner.
14. Sterilize for the necessary length of time, according to the outfit you are using:
| MINUTES | |
| Hot-water-bath outfit | 16 |
| Condensed-steam outfit | 16 |
| Water-seal outfit | 12 |
| Steam pressure, 5 pounds, outfit | 10 |
| Pressure cooker, 10 pounds, outfit | 5 |
15. Remove from canner.
16. Tighten cover, except vacuum-seal jar, which seals automatically.
17. Test joint.
18. Three or four days later, if perfectly air-tight, label and store in a dark place.
These steps are followed for strawberries, blackberries, blueberries, dewberries, huckleberries, gooseberries, raspberries, and for all soft fruits, such as cherries, currants, grapes and figs.
The other soft fruits, such as peaches and apricots, which have a skin, are scalded or "hot dipped" for one to two minutes in boiling water or steam and are then plunged into cold water. These two steps of hot-dipping and cold dipping make the removal of skins a very simple operation. After the skins are removed the fruit is put into the hot jars and the process continued from Step 8, as with strawberries.
SIRUPS