CHERRIES CANNED WITHOUT SUGAR

Wash cherries thoroughly then pit them. Add boiling water to half-fill the sterilized
jar, then drop cherries into boiling water and pack tightly, tap jar lightly to make sure
cherries are firmly packed. Add water to cover berries if needed. Seal airtight and
process in hot water bath for 25 minutes or 10 minutes at 5 lbs. in pressure cooker.

BLUEBERRY PRESERVES

1 cup sugar 2 slices of lemon
1 cup water 1 quart of blueberries
2 whole cloves

Boil the first four ingredients all together for 5 minutes. Remove cloves and sliced
lemon. Drop.in the berries, bring to the boil and boil for 5 minutes. Seal airtight in hot
sterilized jars.

Water Bath: Make the same syrup as used in the open kettle. Pack jars full of berries,
pour boiling syrup over the fruit, and seal. Process in the water bath for 20 minutes.

BLUEBERRIES WITHOUT SUGAR FOR PIES

Pack hot sterilized jars tightly with blueberries to within % inch of the top of the jar.
Tap jar on table to be sure that the berries are tightly packed. Process in the water
bath for 35 to 40 minutes.

SPICED SEEDLESS GRAPES

Y{ cup vinegar 3 whole cloves
14 cup water 1 inch piece stick cinnamon
ly cup sugar 2 cups stemmed grapes

Make syrup of vinegar, water, sugar and spices. Bring to boiling point and add grapes
which have been thoroughly washed. Simmer 5 minutes. Pack into clean jars. Put on
lids firmly tight and process 10 minutes in hot water bath.

APRICOT JUICE

Wash and cook the apricots in just enough water to prevent them from burning (about
a cup of water to 5 lbs. fruit). Bring to the simmer then put through the sieve to take
out pits and skins. Make a syrup of 1 part sugar to 5 or 6 parts water. Mix equal volume
of syrup with the strained pulp and heat again to boiling point or simmer. Fill hot
bottles and seal. Process in the hot water bath for 10 minutes if beer bottles are used
or 15 minutes if quart size jars are used. This is ready to use as it comes from the bottle.
A more concentrated juice may be put up by adding 1% to 2 lbs. sugar to a gallon of
the pulp. Cook and bottle as above. Dilute this when using one part water to one part
_ juice. The first method gives the tastiest juice. This makes a most delicious cocktail
and is excellent to serve chilled with cookies or makes a delightful base for jellied
fruit.

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