The keeping of fruit from one season to another has been for many centuries an important duty of the housewife. Within recent years, however, the housewife has been relieved from this duty somewhat by the canner, who supplies this food for the home in a very attractive way.
Many a housewife finds it a matter of economy to "put up" her own fruit. By so doing, she is also able to add some features to meet the fancy of her own taste and that of her family.
It should be remembered, however, that the greater part of the fruit should be put up with a small amount of sugar, as excessive sweets are irritating to the alimentary tract and also tend to cloy the appetite.
A few recipes are given in this chapter for preserves and jellies, but they should be used sparingly and only as an occasional tidbit.