Canning fruit is simply sterilizing and sealing in air-tight jars.  Any fresh ripe fruit may be kept in this way.  By observing a few general rules any housekeeper may preserve fruit successfully. 1st.  Have good fruit, ripe and fresh. 2nd.  Have air-tight jars—­test by filling with water and inverting. 3rd.  See that the jars have been well scalded and are free from odor of any kind. 4th.  Have rims and covers at hand so that the jars may be sealed immediately when the fruit is put into them. 5th.  Fill the jars till they overflow. 6th.  Let the syrup simmer for a few minutes before putting in the fruit. 7th.  Cook the fruit slowly so as to avoid breaking; place carefully in the jars, fill up with syrup and seal at once.  A good method for canning fruit is to cook the fruit in the jars, by placing them in a boiler or kettle of water with a wire frame or something underneath to avoid breaking.  Fill the jar with fruit; pour over a syrup of the desired consistency, screw on the top loosely—­so as to allow the gas to escape—­and place in the boiler; fill the boiler with cold water up to the rim of the jar and bring slowly to boiling point.  Allow small fruits to remain 10 minutes, and peaches, pears, etc., 15 minutes after the water boils.  Remove the tops, fill to overflowing with boiling syrup, and seal at once.  By this method fruit retains the flavor somewhat more than by cooking in an open kettle.  An average syrup for canning fruit is made by adding a pound of sugar to a pint of water (see rule 6).  In order to prevent fruit jars from cracking, wring a cloth out of cold water on which the jar should be placed before filling with the hot fruit, or by placing a silver spoon or fork in the jar before putting in the syrup, fruit or jelly.  Always see that the tops are screwed on tightly before putting the jar away in a cool place, which should not be done until the fruit has become cold.

PRESERVING.

Preserving differs from canning in the amount of sugar used; otherwise the method is similar.  Preserves are usually made from equal weights of sugar and fruit, and cooked at least 20 minutes.

JELLIES.

Fruit jellies are made of equal parts of clear fruit juice and sugar.  Crab apples, currants, and quinces are the most reliable fruits for jelly.  Cook the fruit—­currants may be mashed and drained without cooking—­until soft.  Drain over night through a flannel bag.  In the morning measure 1 pint of sugar for each pint of juice.  Heat the sugar in a large earthen bowl in the oven, stirring often to prevent burning.  Let the juice boil 20 minutes; then add the hot sugar and boil about 5 minutes longer, or until it thickens when dropped from a spoon.

* * * * *

SUGGESTIONS FOR YOUNG HOUSEKEEPERS.