The essentials in preserving fruits, berries, and vegetables, during the whole year, are, a total exclusion from atmospheric action, and, in some vegetables, a strong action of heat. We have a variety of patent cans, and several processes are recommended. The patent cans serve a good purpose, but, for general use, are inferior to those ordinarily made by the tinman. The patent articles are only good for one year, and are used with greater difficulty by the unskilful. The ordinary tin cans, made in the form of a cylinder, with an orifice in the top large enough to admit whatever you would preserve, will last ten years, with careful usage, and they are so simple that no mistakes need be made. It is usually recommended to solder on the cover, which is simply a square piece of tin large enough to cover the orifice. Soldering may be best for those cans that are to be transported a long distance, but it is troublesome, and is entirely unnecessary for domestic use. A little sealing-wax, which any apothecary can make at a cheap rate, laid on the top of the can when hot, will melt, and the cover placed upon it will adhere and cause it to be air-tight. All articles that do not part with their aroma by being cooked, may be perfectly preserved in such cans, by putting them in when boiling, seasoned to your taste, and putting on the covers at once. The cans should be full, and set in a cool place, and the articles will remain in a perfect state for a year. The finest articles of fruit, as peaches and strawberries, may be preserved so as to retain all their peculiar aroma, by putting them into such cans, filled with a sirup of pure sugar, and placing the cans so filled in a kettle of water, and raising it to a boiling heat, and then putting on the cover as above; the heat expels the air, and the cover and wax keep it out. Stone jugs are used for the same purposes, but are not sufficiently tight to keep out the air, unless well painted after having become cold. Wide-mouthed glass bottles are excellent. But, in using glass or stone ware, the corks must be put in and tied at the commencement, leaving a small aperture for the escape of steam, and the process of raising the water to a boiling heat must be gradual, requiring three or four hours, or the bottles will be broken by sudden expansion. Make the corks air-tight by covering with sealing-wax on taking from the boiling water. Some vegetables, as peas, beans, cauliflowers, &c., need considerable boiling, in order to perfect preservation. Tin cans may stand in the water and boil an hour or two, if you choose, and then be sealed. The bottles should be corked tight, have the cork tied in, and then be immersed and boil for an hour: take them out, and dip the cork and mouth of the bottles in sealing-wax, and all will be safe.