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Canning Strawberries.
A lady says she uses 1/2lb. of sugar to 1 lb. of the fruit sprinkling it on over night, then brings to a boil in the morning, — in porcelain or brass, —and keeping it in a dark, cool place, as the light discolors them, although it does not hurt the flavor.
Remarks. —This corroborates the author in points that she refers to.
Canning Grapes. —Take fully ripe and sound grapes (Concords and Isabellas are very nice for this purpose), pick from the stems and pulp them, by pressing slightly with thumb and finger upon each one. Put the skins in a separate dish; then heat the pulp and press through a coarse cloth, or sieve, to remove the seeds; then put juice and skins together in your kettle, and when they come to a boil they are ready for the cans (see Mrs. Sanders' plan in the general remarks and directions above, to avoid breaking cans), and secure well
from the air; it matters not whether glass cans, or jugs, if properly corked and sealed with wax.
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