| Blueberries, | 1 quart |
| Sugar |
The blueberries that mother bought were almost as large as currants and they were firm and dry.
Adelaide picked them over carefully, put them into the colander, which she placed in a pan of clear cold water, dipping it up and down several times to cleanse the berries thoroughly, then set aside to drain. The berries were then weighed, put into the saucepan and heated gradually.
To each pound of berries Adelaide added one-third of a pound of sugar, setting it in an earthenware dish at the back of the range to heat through, but not brown. When the berries had boiled slowly for five minutes, Adelaide added the sugar very gradually, stirring gently until it had all dissolved. The fruit was ready to can as soon as it boiled up again, and at once Adelaide filled to overflowing the sterilized pint jar. She inserted a silver knife between the fruit and the sides of the jar to bring all air bubbles to the top, then placed the new rubber on smoothly, sealed quickly and stood the jar upside down out of the way of any draft.
In the morning Adelaide removed all stickiness from the jar with a damp cloth, inspected it thoroughly to see that it did not leak, pasted on the label and stored the jar away in the preserve closet.
Canned Blueberries (without sugar)
| Blueberries, | 1 quart |
| Water, | 2 tablespoons |
Mother let Adelaide put up a jar of blueberries without sugar. They made delicious pies in the winter.