Every Step in Canning

EAP

ducts; second, to furnish wholesome fruits at reasonable cost to more of our

ked in sirup it seemed to get tough and less palatable. Vegetable and fruit fibers are toughened when cooked with sugar

d in the jar you will have a product superior to the one tha

jars as berries are. Pineapples must undergo a preliminary process to make them

hold the pineapple at the top and use a sharp knife. It is then placed in a wire basket or a piece of cheesecloth for the bl

eaches and apricots, which are soft fruits; but we b

r for a very short time-just long enough to loosen th

rding it. But this is absolutely the only blanching water that is ever used. All other blanching water, particularly that in which vegetables are blanched, is full of objectionable acids that we wa

enough to handle. Never let it soak in cold water, as that will impair its delicate flavor. After this it is packed into ho

ter-seal; twenty-five minutes in the steam pressure under five pounds of steam, and eighteen minutes in the pressure cooker under ten pounds of

o cups of it add three cups of sugar. If you wish the sirup thin heat until the sugar is dissol

CANNING

le into slices of

sier to pare the slices than

ing pineapple scissors

in a small amount of boiling water,

dip the

e blanching water. Make a

to hot sterilized jars,

sirup over t

ps of the jar

condensed-steam outfit, 25 minutes in water-seal outfit, 25 minutes i

tighten covers and ins

PL

ch or supper; as a relish with roast pork-the apples may be fried in the pork fat or the cores may be cooked with roast pork for flavoring; and for apple dump

require blanching, as it greatly i

they are cut. To prevent their discoloring the pieces may be dropped into mild salt water as they are pared and s

y may, however, be canned to be used in a short time. Windfall apples may be pared, cored and

gh the entire year is a great advantage to all farmers who grow them. They can b

whole reasonably sound fruit; the second grade the worm-eaten, partially decayed and injured fr

r blanching cloth and blanch in boiling hot water for one or two minutes. Remove and plunge quickly into cold water. Pack

ten minutes in steam-pressure outfit with five pounds of steam pressure, five minutes in aluminum pressure-c

cored and peeled first, then

llon-to prevent discoloring. Pack fresh cold product in glass jars. Add one cupful of hot thin sirup to each quart of fruit. Put on the rubbers and screw on tops, but do not seal completely. Sterilize twelve minutes in hot-wa

be used. Since the apples have already been cooked, only enough heat is needed to cook the crust and to warm the apples through. Pies may be baked in seven minutes. The ap

s or whole is that when wanted for pies the apples should be

ered pieces tightly in jars. Add a cup of hot thin sirup to each quart. Place rubber and top in position, partially seal-not tight. Sterilize twelve minutes in hot-water bath and condensed-steam ou

AN

t. Remove skin and white fiber on surface. Blanch fruit in boiling water one and a half minutes. Dip quickly in cold

nutes in steam-pressure outfit under five pounds of steam; four minutes in aluminum pressure-cooker outfit. Remove

cap in position. Partially seal-not tight. Sterilize ten minutes in hot-water-bath and condensed-steam outfits; six minutes in water-seal outfit; five minutes in steam-pressure outfit with five pounds

UINCES A

ples are, being blanched a minute and a half, cold-dipp

r a longer time. Six minutes' blanching is usually sufficient for quin

cessive acid in the rhubarb which makes it objectionable to some people. Be very careful not to hot-dip the rhubarb more than on

EL OF FRUIT

shel or half bushel of produce. It is wise to have a little knowledge along this line,

ious fruits you will get o

USHEL PINT JA

l apple

d peach

rs

ms

ies

oranges-s

oranges-w

WITHOU

the hot sirup. It is a well-known fact, however, that most fruits canned in water will not retain so well their natural flavor, texture and color as fruit canned in sirup. When the product is to be used for pies, salads, and so on it is not necessar

in fact, impossible to get in very large quantities. We used our fruits just as they were and considered them very good. This all goes to

thoroughly in glass jars until full; use table knife or tablespoon for packing purposes. Pour over the fruit boil

minutes. After sterilizing remove packs, seal glass jars, wra

ilize for ten minutes with five pounds of steam pressure. Never allow

N T

me for canning. The list below is necessarily subject to change, as seasons vary from

s Sep

ots A

erries

ries

ants

berri

s Sep

berrie

August-S

Sept

appl

s Au

es Se

errie

b All

rries M

will tell you how to prepare all the various fruits, whether or not they are to be blanched, and if so exa

NING SOFT FRU

MINUTES TO

WATER BATH OUTFIT AT 212°F IN CONDENSED STEAM OUTFIT IN WATER-SEAL OUTFIT

Can be canned with the skins. Pits give a good f

ash and stem None 16 16 12

sh and stem None 16 16 12

esired. If pitted save the juice None 16 16 12 10

rom stems None 16 16 12 1

stem None 16 16 12 10

tem None 16 16 12 10 5

hot- dipped for a minute or two if desired. Hot-dip

stems and blossom ends None 16

m stems None 16 16 12 10

stem None 16 16 12 10

Use only 5 pounds pressure.) X If peaches are canned under more t

16 16 12 10 5 For sweet plums use thin or medium

sh and stem None 16 16 12

ife 1 16 16 12 10 5 Be very careful not to hot-dip

sh and hull None 16 16 12

D F

halves or smaller pieces 1? t

mall pears may be canned whole or qua

es. The cores can be removed 5 30 30

ears and quinces should be dropped into salt water to keep fruit from turning brown.

LLING Cut into halves None

12 12 10 6 4 Can in water and

e None 16 16 8 5 5 Can i

US F

te fiber or surface, then blanch 1?

te fiber or surface, then blanch 1

hite fiber or surface, then blanch 1

SLICED Slice with a sharp knif

TER WITHOUT SUGAR S

four minutes from the time given above. When cooking in two-quart ja