Prepare berries and combine with rhubarb which has been cut into %-inch pieces.
Add the sugar and water. Boil until slightly thickened and pour into clean, hot jars.
Process in hot water for 10 minutes. Remove from heat, cool and store.

TO CAN RHUBARB

Fill sterilized jars with boiling water and set aside to cool slightly. When slightly cool,
empty out water, fill 14 full with cold water which has been boiled and cooled. Wash,
trim and cut rhubarb into l-inch pieces. Pack rhubarb into jars containing the water,
as tightly as possible until water overflows the jar. Seal tightly.

PIE RHUBARB

Wash rhubarb and cut in 4%-inch pieces. Place small amount of the rhubarb at a time
into sterilized jars and press down with a mallet until juice is extracted. Repeat pro-
cess until rhubarb is packed firmly to within 4 inch of the top of the jar and the juice
covers the top layer. Seal airtight. Store in a cool, dark and dry place. If done in large
quantities the rhubarb may be put through coarse knife of food chopper.

CANNED RASPBERRIES

Syrup: 1 cup sugar 2 cups water
Boil together for 5 minutes.

Pack fruit in hot, sterilized jars. Pour boiling syrup over fruit and seal jars airtight.
Have ready a large preserving kettle or large pan with a close-fitting lid, containing
about 2 inches of boiling water in the bottom. Set the jars in the water. Fill the kettle
with boiling water up to the top of the jars. Cover closely and allow the jars to stand
in kettle until the water is cool. If possible cover the kettle with a blanket or rug to hold
the heat. Make sure the jars are sealed airtight. Store in a cool, dark place. When
sugar is available use 1 cup sugar to 1 cup water. The colour and flavour will be con-
siderably improved.

CANNED FRUIT JUICES

Heat fruit slowly in an open kettle until the juice is extracted, strain. Fill bottle. Seal.
Process in hot water bath for 20 minutes. This fruit juice may be used plain or diluted,
requires no sugar and makes a delicious summer drink. Any ripe fruit may be used,
but preferably peaches, apricots, prunes, grapes or cherries.

CANNED CHERRIES

6 pounds cherries (pitted or whole) 5 cups warm water
3 drops almond extract

Place all in a large kettle, cover closely and simmer 5 minutes from the time the water
begins to boil lightly. Remove from heat at once, drain and reserve the juice, using a
colander. Hold cherries under cold water tap for just a moment and allow to drain
well. Make syrup, using 1 cup sugar to 2 cups of water in which the cherries were

46