30 HINTS ON PREPARING VEGETABLES AND FRUITS

Select fresh, young fruits or vegetables and can them quickly. A good rule
is “two hours from garden to kitchen’’.

Sort according to size and ripeness, for even cooking. Prepare only enough
for one canner let—say 6 or 8 jars. Wash thoroughly in running water or several
changes of water. Don’t let your food soak—this would cause loss of food value.
Handle carefully to avoid bruising.

TABLE OF YIELD OF CANNED FOODS FROM FRESH

FRUITS VEGETABLES

ne ee eX. 24% t03 Ib. PPORTORUE S65 ks 4 |b.

Berri t Beans, lima in pods..4 to5_ Ib.
ie Lalit oikedeienis Beans, snap......... 14%4to2 lb.
reg inaenen ciliate P Beets, without tops. .24%4 to3 Ib.

Cherries, as picked...6 to8 cups Carrots, without —

oe ee ee 1 COO: .i5 i a seee oas 2144 to3 |b.
a senige ba Bone Corn, sweet, in husks.6 to16 ears

nn 2 to 2% lb. a ee 114 lb.

Pee CS 2 to 2% lb. Peas, green, in pods..4_ to5_ |b.

Se SO Pree Futon... °c... .. sO WD.

grbnsinga tai ee Squash, summer..... 2 to 2% |b.
OB IOB soins nc os 2144 to 3 Ib. Sweetpotatoes....... 244 to 3 Ib.

RECOMMENDED METHODS FOR CANNING

Botling Water Bath Method—for processing fruits and other acid foods

Use any large, clean vessel deep enough so that the water can boil over
container-tops. It should have a lid and contain a wire or wood rack to keep
jars from touching the bottom; the jars should not touch each other or the
canner sides. If tin cans are used, they can be stacked inside the vessel.

If you use a steam-pressure canner, it should be deep enough to be used
in this way as a water-bath. Set cover in place without fastening it and have
the pet cock open to allow steam to escape and to prevent pressure being built up.

For cold pack in glass jars, have the canner water hot, though not boiling
or breakage may occur. For all other packs, water must be boiling (212° F.).

Put filled jars or cans on the rack inside the canner. Add boiling water
so as to keep an inch or so of water over container tops. Don’t pour the water
directly on jars. Put a cover on canner. Keep water to a steady rolling boil
for the time required by directions for the food you are canning; make sure
containers are always covered well by the water. At end of processing time,
remove one container at a time with a jar lifter.

Steam-Pressure Method for processing Non-acid foods

By applying ten pounds of steam pressure, you can obtain a temperature
of 240° F. which kills bacteria more readily and so reduces chances of spoilage.

Watch the directions for your particular type of cooker. Put two or three
inches of water in the bottom of canner. Set the filled containers on a rack in
the cooker so that steam can flow around the jars. (You can pyramid tin cans
without a rack.) Fasten cover tightly to prevent steam from escaping except
through the pet cock or gage opening. Let pressure rise to 10 lbs. From that
moment, let process for correct time required in the directions for the food

For Pickling Success, use only our Vinegars