Blueberries are canned the same as [Blackberries], allowing one half cup water for every four pounds of blueberries.
Canned Cherries
- 4 pounds cherries
1 to 2 pounds sugar
Stone the cherries or not as preferred. Place sugar and cherries in preserving kettle, let stand two hours. Cook until tender, fill sterilized jars, and seal.
Canned Currants
- 4 pounds currants
4 pounds sugar
Wash, stem, and cover currants with sugar; let stand in preserving kettle over night. Cook slowly until boiling point is reached, skim, fill sterilized jars, and seal.
Canned Gooseberries
- 4 pounds gooseberries
2 pounds sugar