The Dewbekky belongs to the same species as the raspberry and blackberry Its composition is about the same, and it can be used like them for pies, pudding or jam. It is a very wholesome fruit. CANNING DAMSONS.— Allow | lb. sugar to 1 lb. fruit✪ Canning Damsons; place alternate layers of sugar and plums in a preserving kettle, first pricking the plums to prevent their breaking; let it stand 1 or 2 hours at the back of the stove, then heat gradually just to the boiling point, fill . , . -I 1 ^'HE DEWBEBBY. into jars and seal. Greengages or Plums of any kind, can be canned the same way, but allow f lb. of sugar to 1 lb. fruit. They can be allowed to stand in alternate layers of plums and sugar over night if desired; the next day bring to a boil and can. GOOSEBERRIES These when ripe can be put up like currants, allowing ^ lb. sugar to 1 lb. gooseberries. Green gooseberries are best put up by the " Cold Process" (which see). CANNING PEARS.— Steam them until tender in a steamer; then put them into jars and fill with boiling syrup, holding in solu- tion for each jar ^ teaspoon of tartaric acid dissolved in a little water. This acid gives a piquant flavor to the otherwise sweet or insipid fruit, and is harmless. 522 CANNING FRUITS, VEGETABLES, ETC. RHUBARB. — The simplest and best method for this is by the "Cold Process " (which see). CANNING QUINCES. — Pare, quarter, core, and let them simmer merely, in water until tender; then drain them from the water, put them into the hot syrup (allow ^ lb. sugar and 1 cup water✪ Canning Pears to 1 lb. quinces), let simmer 10 minutes (at 170°) and put into jars. The core, seeds and parings can be made into jelly. CANNING GRAPES — Grapes may be canned whole without the usual process of scalding. Heat the jars very hot by steaming them over water brought gradually from tepid to boiling heat, or by placing them in the oven on several thicknesses of paper, and increas- ing the heat gradually. Wring a towel from hot water and swathe the cans; then fill them with the cold grapes, cover with boiling water, seal, and let stand 10 minutes; then take off the covers, pour off the water, and cover with boiling syrup sweetened to taste, and seal. The skins will not break, and the fruit will have a very differ- ent flavor from seeded grapes. Blackberries, Huckleberries, Juaeberries and Rasp- berries may be canned as directed for grapes. The Junebekby. — This fruit, as its name indicates, appears in June. It has a mild sub=acid flavor, approach- ing that of the huckleberry. It may be served with sugar and cream when eaten for dessert. STRAWBERRIES.— To preserve the color and flavor of strawberries requires care. They should go directly from the field or garden to the preserving kettle— even washing them injures their keeping qualities. Use ^ lb. sugar to 1 lb. fruit. Place alternate layers of sugar and berries in a preserving kettle and let stand 1 hour; then heat slowly just to the boiling point; fill into jars and seal hot.

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The Dewbekky belongs to the same species as the raspberry and blackberry Its composition is about the same, and it can be used like them for pies, pudding or jam. It is a very wholesome fruit. CANNING DAMSONS.— Allow | lb. sugar to 1 lb. fruit; place alternate layers of sugar and plums in a preserving kettle, first pricking the plums to prevent their breaking; let it stand 1 or 2 hours at the back of the stove, then heat gradually just to the boiling point, fill . , . -I 1 ^'HE DEWBEBBY. into jars and seal. Greengages or Plums of any kind, can be canned the same way, but allow f lb. of sugar to 1 lb. fruit. They can be allowed to stand in alternate layers of plums and sugar over night if desired; the next day bring to a boil and can. GOOSEBERRIES These when ripe can be put up like currants, allowing ^ lb. sugar to 1 lb. gooseberries. Green gooseberries are best put up by the " Cold Process" (which see). CANNING PEARS.— Steam them until tender in a steamer; then put them into jars and fill with boiling syrup, holding in solu- tion for each jar ^ teaspoon of tartaric acid dissolved in a little water. This acid gives a piquant flavor to the otherwise sweet or insipid fruit, and is harmless. 522 CANNING FRUITS, VEGETABLES, ETC. RHUBARB. — The simplest and best method for this is by the "Cold Process " (which see). CANNING QUINCES. — Pare, quarter, core, and let them simmer merely, in water until tender; then drain them from the water, put them into the hot syrup (allow ^ lb. sugar and 1 cup water to 1 lb. quinces), let simmer 10 minutes (at 170°) and put into jars. The core, seeds and parings can be made into jelly. CANNING GRAPES — Grapes may be canned whole without the usual process of scalding. Heat the jars very hot by steaming them over water brought gradually from tepid to boiling heat, or by placing them in the oven on several thicknesses of paper, and increas- ing the heat gradually. Wring a towel from hot water and swathe the cans; then fill them with the cold grapes, cover with boiling water, seal, and let stand 10 minutes; then take off the covers, pour off the water, and cover with boiling syrup sweetened to taste, and seal. The skins will not break, and the fruit will have a very differ- ent flavor from seeded grapes. Blackberries, Huckleberries, Juaeberries and Rasp- berries may be canned as directed for grapes. The Junebekby. — This fruit, as its name indicates, appears in June. It has a mild sub=acid flavor, approach- ing that of the huckleberry. It may be served with sugar and cream when eaten for dessert. STRAWBERRIES.— To preserve the color and flavor of strawberries requires care. They should go directly from the field or garden to the preserving kettle— even washing them injures their keeping qualities. Use ^ lb. sugar to 1 lb. fruit. Place alternate layers of sugar and berries in a preserving kettle and let stand 1 hour; then heat slowly just to the boiling point; fill into jars and seal hot.

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