Canned Berries. ✠
Heat slowly to boiling, in a large kettle. When they begin to boil, add sugar in the proportion of one tablespoonful to each quart of fruit. Before doing this, however, if there is much juice in the kettle, dip out the surplus with a dipper or cup. It will only increase the number of cans to be filled, without real advantage to you. Leave the berries almost dry before putting in the sugar. This will make syrup enough. Boil all together fifteen minutes, and can.
Huckleberries, grapes, blackberries, currants, raspberries, cherries, and strawberries put up in this way are very good, eaten as you would preserves, and make pies which are scarcely inferior to those filled with fresh fruit.