The easiest way in housekeeping and cooking

Canning is so simple an operation that it is unfortunate that most people consider it difficult. The directions generally given are so troublesome that one can not wonder it is not attempted oftener ; but it need be hardly more care than the making of apple sauce, which, by the way, can always be made while apples are plenty, and canned for spring use. In an experience of years, not more than one can in a hundred has ever been lost, and fruit put up at home is far nicer than any from factories. In canning, see first that the jars are clean, the rubbers whole and in perfect order, and the tops clean and ready to screw on. Fill the jars with hot (not boiling) water half an hour before using, and have them ready on a table sufficiently large to hold the preserving-kettle, a dish-pan quarter full of hot water, and the cans. Have ready, also, a deep plate, large enough to hold two cans ; a silver spoon ; an earthen cup with handle ; and, if possible, a canfiller, — that is, a small tin in strainer-shape, but without the bottom, and fitting about the top. The utmost speed is needed in filling and screwing down tops, and for this reason every thing must he ready beforehand. In filling the can let the fruit come to the top ; then run the spoon-handle down on all sides to let out the air ; pour in juice till it runs over freely, and screw the top down at once, using a towel to protect the hand. Set at once in a dish-pan of water, as this prevents the table being stained by juice, and also its hardening on the hot can. Proceed in this way till all are full ; wipe them dry ; and, when cold, give the tops an additional screw, as the glass contracts in cooling, and loosens them. Label them, and keep in a dark, cool closet. When the fruit is used, wash the jar, and dry carefully at the back of the stove. "Wash the rubber also, and dry on a towel, putting it in the jar when dry, and screwing on the top. They are then ready for next year's use. Mason's cans are decidedly the best for general use. General Rules for Canning. For all small fruits allow one-third of a pound of sugar to a pound of fruit. Make it into a sirup with a teacup of water to each pound, and skim carefully. Throw in the fruit, and boil ten minutes, canning as directed. Raspberries and blackberries are best ; huckleberries are excellent for pies, and easily canned. Pie-plant can be stewed till tender. It requires half a pound of sugar to a pound of fruit. For peaches, gages, &c., allow the same amount of sugar as for raspberries. Pare peaches, and can whole or in halves as preferred. Prick plums and gages with a large darning-needle to prevent their bursting. In canning pears, pare and drop at once, into cold water, as this prevents their turning dark. Always use a porcelain-lined kettle, and stir either with a silver or a wooden spoon, — never an iron one. Currants are nice mixed with an equal weight of raspberries, and all fruit is more wholesome canned than in preserves. To CAN Tomatoes. Unless very plenty, it is cheaper to buy these in the tins. Poiu- on boiling water to help in removing the skins ; fill