1. Berries.—Pick over, wash in a strainer, and hull.
2. Currants, gooseberries.—Pick over, wash, remove ends and stems.
3. Cherries.—Pick over, wash, remove stones and stems.
4. Plums.—Pick over, wash, remove stems, and prick three or four times with a silver fork, in order to prevent the steam bursting the skin.
5. Pears, apples.—Pick over, wash, pare, and, to prevent discoloration, keep in cold water until used.
6. Peaches.—Pick over, plunge into boiling water a few seconds (using a wire basket), then into cold water; peel; drop into cold water to prevent discoloration.
SYRUP FOR CANNING
Use about 1 cup of water for each pint can.
No. 1 Syrup.—Equal parts of sugar and water, or 1 cup of water and 1 cup of sugar.
No. 2 Syrup.—1-1/2 cups of water and 1 cup of sugar.