Preserves should be kept carefully from the air, and in a very dry place. Unless they have a very small proportion of sugar, a warm one does not hurt; but when not properly boiled, heat makes them ferment, and damp causes them to grow mouldy. They should be looked at two or three times in the first two months, that they may be gently boiled again if not likely to keep. Paste the edge of the outer paper, as it keeps out the air better than a string; put writing-paper over the fruit.

Dried sweetmeats, cakes, etc, should be kept in tin boxes, between layers of white paper, in a very dry but not hot room.

All fruits for preserving should be gathered in dry weather; but as this is not always practicable, much inconvenience may be obviated by boiling the fruit for jellies and jams long before the sugar is added. By so doing, the watery particles will evaporate, and the preserve will be better flavored, by the sugar not being too long on the fire.

Pans of copper or bell-metal are the proper utensils for preserving fruit: when used, they must be scoured bright with sand. Tinned pans turn and destroy the color of the fruit that is put into them.