Blueberries
Currants
Loganberries
Raspberries
The method is the same as for blackberries. Sterilize 16 minutes in hot-water bath.
Cherries
Cherries should be pitted before being canned. Pack in jar and cover with medium syrup. Put on rubber and top and adjust top bail or screw on top with thumb and little finger. Sterilize 16 minutes in hot-water bath. Remove, complete seal and cool.
Pears
Peel and drop into salt water to prevent discoloration. Blanch 1½ minutes. Pack in jar, whole or in quarters, and cover with thin syrup. Put on rubber and top and adjust top bail or screw on top with thumb and little finger. Sterilize 20 minutes in hot-water bath. Remove, complete seal and cool. A slice of lemon may be added to the contents of each jar for flavor.
Peaches
Blanch in boiling water long enough to loosen skins. Cold-dip and remove skins. Cut in half and remove stones. Pack in jar and cover with thin syrup. Put on rubber and top and adjust top bail or screw on top with thumb and little finger. If soft ripe, sterilize 16 minutes in hot-water bath; if flesh is very firm, 25 minutes. Remove, complete seal and cool.
Some peaches do not peel readily even if dipped in boiling water. In such cases omit dipping in boiling water and pare them.