To Can Fruit

A correspondent of the llural Kew Tortor furnishes souie exoollent ideas about caoning fruit. She says : Use only fresh fruit, and that whioh is perfectly ripe, not too soft, bnt just riglit to oat well. Fül your cans f uil of fruit, put the can in a kettle of oold water ; put a few iron rings in the bottom of the pot to prevent the cans trom breaking ; theu put over a slowflre at rirst, making it hotter as the can has become hot. Too great a heat at first will crack the cans, and continue boiling until done ; remove from the fire and seal. Some people cook their fruit before putting in cans, but.it does not preserve its natural flavor as well, neither will the syrup be as clear. Cooking the fruit in the oan is the proper way of canning truit, in niy estimatisn. I use half a pound of sugar to a quart jar of fruit; cherrins, peaches, pearS and raspberrios, will do with six ounces. Cook quart jara twenty to thirty minutes, accordiug to hardness of fruit. Keup watch of your cans while boiling, and as fast as the fruit in the can lowors, fill up with well-npencd fruit ; next morniug test your jars ; if thoy do not hold boil theui over again. In ten days from time of canning, test your fruit agrain, and if the covers hold them it will keep for years, as I have some now nearly tour years old, which look as if they inight keep four years longer. By tosting ten duys altor canning, you will never be awakened in the night by a loud report as of a gun going off, as I have heard people teil about, and breaking some half-dozen cans nearest to it. Keep your cans in a cool pluce but not a damp place.