=General directions.=——Thoroughly wash all the utensils, just before using. Sterilize the cans and glasses by placing them in a large kettle or boiler on the stove, covering them with cold water, and allowing the water to reach the boiling point and to boil for half an hour. Covers and rubber rings should be treated in the same way. [Illustration: FIG. 33.——Picking over strawberries. _Courtesy of H. J. Heinz Co._] Prepare the fruit by careful washing, picking over, paring and cutting. The skins may be loosened on peaches and tomatoes by pouring hot water over them. Weigh both fruit and sugar, or measure if no scales are available. See that the cooking apparatus is in good order, that the proper heat may be continued. Avoid rapid boiling of the fruit. Place the cans when they are to be filled with hot fruit upon a towel wet in very hot water, or in a pan holding an inch or so of hot water. Never hold the can or glass in the hand. Use a dipper for putting cooked fruit into the can. A funnel is useful placed in the mouth of the jar. Put whole fruit and halves compactly in the jar, using tablespoon and fork, or two tablespoons. It requires practice to do this well. See that all air bubbles are removed, and fill the cans to overflowing, before putting on the glass tops and fastening on the spring. Wipe off the jars, carefully, and stand them on their tops for a day in order to test the tightness of the rubbers and the fastening. After filling jelly glasses, set them at one side, and cover them all with a piece of cheesecloth, until the jelly becomes firm. Then pour melted paraffin upon the jelly in each glass, and when the paraffin is cooled, put the covers on firmly. Label the jars with the name of the fruit and the date of the preserving before putting them away. =Canning.= _Method 1._——Material cooked before it is put into the can. This is a good method for berries, and for fruit that will be served as a sauce. Proceed in the preparation and finishing according to the general directions. Cook the fruit gently for half an hour. Use as little water as possible. No sugar is _required_ in the canning process, but the flavor is better if a small amount is used in the beginning, a half cup of sugar to a pound of fruit. _Method 2._——Material cooked in the can. This is the better method for whole fruit and halves. Select firm, well-shaped fruit for this method, rejecting the mellow and soft fruit. Pack the cans tightly with the fruit, and pour in hot water with sugar dissolved in it, a half cup to the quart can. More sugar can be used, if so desired. Set the jars in a boiler on a rack, and surround them with warm water, to a height that will not allow the water to boil into the cans.