Cherries that are not pitted will keep their shape and have a good
appearance, but they are not so convenient for eating as those which
have been pitted.
87. After the fruit has been prepared in the manner just explained, pack
it closely into the hot, clean jars, using a spoon for this purpose and
turning each jar as the fruit is poured into it. Press the berries or
the cherries down carefully, so that 2 quarts of them will fill a
1-quart jar. Then proceed to make the sirup. As these fruits are the
sweetest, they require less sugar than any other. If such fruit after it
is canned is to be used for pie making, sirup No. 1 or 2 will be
suitable, but if it is to be used for sauce, No. 3 sirup may be used.
When the mixed sugar and water is boiling rapidly, pour it over the
fruit packed into the jars. Then place the rubbers, adjust the jar tops,
and proceed to sterilize and cook the cans of fruit. Boil these in the
water bath for 15 minutes, or cook them in the pressure cooker for 8
minutes at a pressure of 5 pounds or for 4 minutes at a pressure of
10 pounds.
88. SOUR SOFT FRUITS.--Of the sour fruits, STRAWBERRIES, GRAPES, and
CURRANTS require about the same quantity of sugar, that contained in
sirup No.
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