4. Apple Butter.—Five pounds of brown sugar, three gallons of cooked apples, one quart of cider vinegar. Boil this down to about two gallons and season with cinnamon.
5. Canned Pears.—Prepare a syrup of one pint of water and one cup sugar to one quart of fruit. Before doing this, have your pears all pared and ready for the syrup when done. As you pare each piece of fruit drop it into a dish of cold water. This will prevent the fruit from turning dark. When the syrup has come to a fast boil, put in the pears carefully and boil until they look clear and can be easily pierced with a fork, which will probably be about twenty minute. Then done place in glass jars.
6. Canned Pineapple.—Pare the pineapple and cut in slices about one-half inch thick. Be sure that all the eyes are cut out, as the fruit will spoil quickly if these remain in. Make a syrup of one pound of sugar to quart of water. When this syrup becomes thick enough, add the fruit and let boil about fifteen minutes. When done place in glass jars and seal while hot.
7. Canned Peaches.—Pare the peaches and cut in halves and lay in a dish of cold water until ready to put in the syrup. Make a syrup of one quart of hot water to a pound of sugar. Let this cook to a syrup, then add the fruit. Cook about eight minutes. Put in glass jars and seal while hot.
8. Brandy Peaches.—Drop the fruit into hot water. Let it remain there until the skin can be taken off easily. Make a very thin syrup and cover the peaches, after skin has been removed. Boil in this thin syrup until the fruit can be pierced with a straw. While these are cooking make another syrup, very rich, into which put the fruit after it is done. Remove this from the fire and add an equal quantity of brandy while the syrup is still hot.
9. Canned Plums.—Wash the fruit well in cold water, then add one pound of sugar to a pound of fruit and let boil ten minutes. When done put in glass jars and seal while hot.
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10. Canned Strawberries.—Wash the berries thoroughly before removing the stems. Then weigh them, and to each pound of berries allow a half pound of sugar. Let these boil about ten minutes, and they are ready for the cans.
11. Canned Rhubarb.—Take rhubarb when it is young and tender, or even the later plant will do, cut into pieces about an inch long. Wash well and put in glass jars, into which has been poured a cupful of cold water. Fill the jar full of the rhubarb and then cover completely with water. Seal and put in a cool place. When opened in the winter time a few minutes' boiling with sugar added will make a delightful sauce.
12. Canning Corn.—The following is one of the safest and surest ways of canning sweet corn, without the use of acids or the necessity of putting up the corn with tomatoes, etc. Cut the corn from the cob and put in glass jars, pack down tightly and screw covers on loosely to allow the air to escape. Set the jars in a boiler and fill the boiler with cold water until it reaches the rim of the jars and let boil for four hours. Remove the cans and when sufficiently cool tighten the lids and set them away. A good plan is to place a board or some corn husks in the bottom of the boiler on which to set the jars to prevent them from cracking. Corn will keep as long as you want it if canned in this way.