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Crushed Strawberry

Put up by the following process, the fruit retains its natural color and taste, and may be exposed to the air for months,
without fermenting:

Take fresh, ripe berries, stem them, and rub trough a No. 8 sieve, rejecting all soft and green fruit. Add to each gallon of
pulp thus obtained, 8 pounds of granulated sugar. Put on the fire and bring just to a boil, stirring constantly. Just before
removing from the fire, add to each gallon 1 ounce of a saturated alcoholic solution of salicylic acid, stirring well.
Remove the scum, and, while still hot, put into jars, and hermetically seal. Put the jars in cold water, and raise them
to the boiling point, to prevent them from bursting by sudden expansion on pouring hot fruit into them. Fill the jars entirely
full so as to leave no air space when fruit cools and contracts.