Cherry Preserves.  Place one gallon of water in a kettle and add ten pounds of pitted cherries.  Boil slowly for eighteen minutes.  Add twelve pounds of granulated sugar and cook until product is boiling at a temperature of 219 degrees.  Cool quickly in shallow pans.  Pack into glass jars.  Put rubber and cap in position, not tight.  Cap and tip if using enameled tin cans.  If using a hot-water-bath outfit, sterilize twenty minutes; if using a water-seal outfit, a five-pound steam-pressure outfit or a pressure-cooker outfit, sterilize fifteen minutes.  Remove jars.  Tighten covers.  Invert to cool and test the joints.  Wrap jars with paper to prevent bleaching and store.  When using pressure-cooker outfits on preserves, keep the valve open during period of sterilization.

Fruit Juices.  Fruit juices furnish a healthful and delicious drink and are readily canned at home.  Grapes, raspberries and other small fruits may be crushed in a fruit press or put in a cloth sack, heated for thirty minutes, or until the juice runs freely, and allowed to drip.

Strain through two thicknesses of cotton flannel to remove the sediment, sweeten slightly, bottle, close by filling the neck of the bottle with a thick pad of sterilized cotton, heat to 160 degrees, or until air bubbles begin to form on the bottom of the cooker, and keep at this temperature one hour and a half to two hours; or heat to 200 degrees, or until the bubbles begin to rise to the top of the water, and hold at this temperature for thirty minutes.  The hot water comes up to the neck of the bottle.  Cork without removing the cotton.  If canned in jars close the jar partly, and seal tight after cooking.

Fruit juices should never be heated above 200 degrees, as a higher temperature injures the flavor.

Strawberry Preserves. 1.  Add thirty-five ounces of sugar to one-half pint of water; bring to a boil and skim.

With this amount of sirup the berries can be packed attractively without floating and no sirup will be left over.

To this amount of sirup add exactly two and three-fourths pounds of washed, capped and stemmed strawberries.  Boil the fruit until it registers 222 degrees Fahrenheit on a candy or chemical thermometer.  If no thermometer is available boil until the sirup is very heavy—­about as thick as molasses.  Remove the scum.

Fill the sterilized jars full of hot berries.  Pour in enough of the hot sirup to fill the jar, leaving as little air space as possible.  Put sterilized rings and caps on at once, but do not fasten tightly.

Stand the sealed jars in tepid water up to their necks if possible.  Bring this water to a boil.  Let pint jars stay in the boiling water for at least fifteen minutes and quart jars at least twenty-five minutes; then close caps tightly at once.  At the conclusion of the operation, stand each jar for a moment on its cap to make sure that the seal is absolutely tight.