Canned cherries
To every pound of washed and stemmed Morello cherries allow a half-pound of sugar. Put the sugar over the fire with enough water to dissolve it, and boil to a thin syrup. As the scum rises to the top of the liquid, remove it. Turn the cherries into the boiling liquid, and cook for five minutes. Remove the cherries from the kettle, pack into pint jars, fill with the boiling syrup, and fit on air-tight lids.
These cherries may be used in filling baked pastry-shells, and thus form delicious tarts.
Canned rhubarb
Rhubarb may be canned the same as cherries, cut in inch lengths without peeling; allow three-fourths of a pound of sugar to a pound of fruit. Scald quickly, fill jars and seal.
Canned raspberries (1)
To each quart of raspberries allow a half teacupful of water and a half-pound of granulated sugar. Cover the berries with the sugar, and let them stand for an hour. Put berries and sugar over the fire with the water, bring to a hard boil, then can.
Canned blackberries
Measure your berries and allow a heaping tablespoonful of sugar to each quart of fruit. Put the berries on alone, and bring slowly to the boiling point, and if there is any surplus juice, dip this out before adding the sugar. Boil the berries and sugar for fifteen minutes and can quickly, filling each can to overflowing.