Pack fruit firmly in clean, tested jars to within one-half inch of top.
Fill jars to within ¼ inch of top with boiling water, fruit juice or syrup.
Place new rubber on each jar, adjust cover and partly seal.
Place jars on false bottom of water bath and sterilize for required time. See time-table. If the hot-water bath is used, jars should be immersed in sufficient boiling water to cover tops to depth of about 1 inch. Do not begin to time the sterilizing until water boils. Keep water boiling during sterilizing period.
Remove jars from sterilizer. Seal them and invert to cool. Avoid draft on jars, but cool as rapidly as possible.
Wash jars and label. Wrap in paper or store in a dark place to prevent loss of color of red fruit.
Vegetables may also be canned by this method.