Canned Grapes

Pick carefully selected ripe grapes from stems and put in 1-qt jars. Allow 1 cup sugar and 3 cups water for each qt can and boil until it syrups. Place the grape-filled cans on the stove shelf, where they may become warm, have a teakettle filled with freshly boiled water, and when the cans are thoroughly warmed so they will not break, fill 1 can at a time as rapidly as possible with clear boiling water, pour off immediately, and then fill with the boiling syrup and seal at once.-[Mrs. M. B. W., N. Y.

Canned Grapes (No Sugar)

Use only good, ripe grapes, separate pulp and skins, throwing them in separate vessels. Put the pulp over the fire with a very little water and boil slowly until the seeds separate. Then rub through a sieve to remove the seeds, return the pulp to the preserving kettle containing the skins, and cook well together, stirring often to prevent scorching. When the skins are tender, fill into jars and seal air tight.-[Miss E. K., Ind.