Canned Cherries
Wash. Cherries should be pitted before being canned in order to conserve space. Can sweet cherries as berries. Blanch sour cherries 1/2 minute, in boiling water. Dip in cold water; drain and pack closely into hot sterilized jars. Cover with boiling water or boiling medium syrup. Loosely seal. Sterilize 16 minutes in boiling water bath. Remove jars at once, tighten covers, invert to test seal and cool.
Canned Pears
Wash and peel fruit and follow directions for canned peaches.
Canned Berries
Blackberries, blueberries, huckleberries, raspberries, loganberries, gooseberries and strawberries should be canned as soon as possible after picking. Hull or stem; place in strainer and wash by lifting up and down in pan of cold water.
Pack into hot sterilized glass jars, using care not to crush fruit. To insure a close pack, put a 2 or 3 inch layer of berries on the bottom of jar and press down gently with spoon. Continue in this manner until jar is filled. Boiling water or boiling thin or medium syrup should be poured over the fruit at once. Loosely seal. Sterilize 16 minutes in boiling water. Remove jars, tighten covers, invert to test seal and cool.
Asparagus
Asparagus for canning must be fresh and tender. Select tips of uniform size and maturity and wash. Cut into lengths according to containers to be used. Scrape off scales, tough outer skins and hard ends and tie in bundles large enough for one jar.
Immerse the lower ends in boiling water and leave them immersed for 5 minutes, then the entire stalks, leaving them in 1 to 3 minutes longer.