-Stewing for immediate use.
preserving kettle and heat as quickly as

of boiling water.

DIRECTIONS FOR HOT PACK METHOD

Wash, sort and prepare the fruit as for
Place in a

possible to avoid discolouration. A little

water may be added if necessary to pre-

vent scorching. Amounts of sugar are
added as indicated in the table.

The fruit is brought to a boil and pack-
ed into glass jars, that have been heated
previously, either in the oven or in a pan
Containers are filled

within one-quarter inch of the top. The
jars are partly sealed and placed in boil-
ing water for the cook. _

If the packing is operated rapidly SO
that there is no opportunity for cooling,
a cook of 10 minutes for quart jars is suf-
ficient. If cooling does take place, use
the same processing-time as given for

Cold-Pack (cn back cover).

Canned Applesauce on page 15 is an

’ example of this Hot-Pack method.

AMOUNTS OF FRUIT AND SUGAR REQUIRED FOR HOT-PACK

| Weight | Weight
Kind of fruit of of Amount of water Yield
fruit sugar
Ib. Ib. pts.
ae sufficient to prevent
Tree Fruits 10 2% scorching 9.
sufficient to prevent
_ Berries | 10 5 scorching 10

DIRECTIONS FOR PROCESSING WITH PRESSURE COOKER

Equipment—Pressure cooker fitted with

rack in the bottom, steam tight cover, pet- :

cock and pressure gauge.
1. Prepare product and proceed accord-

| ing to directions for Hot and Cold Pack

canning given above.

2. Place rack in bottom of cooker and
add enough hot water to bring up to level
of rack.

3. Place the filled jars on the rack in
the cooker. Prepare only enough jars at
one time to fill the cooker. Do not allow
jars to touch.

4. Adjust the cover of cooker and fasten
securely by tightening opposite clamps or
adjusting band.

5. Leave the petcock open until a jet
of steam has been spurting from the pet-
cock for 7 to 10 minutes. Then close pet-
cock and start counting processing time

from the minute the required amount of
pressure is reached on the pressure gauge.
Keep pressure uniform throughout the
processing period.

6. Process for required length of time
(see time-table back cover).

7. Remove cooker from the fire as soon
as the processing time is up and allow
the hand on the pressure gauge to return
to zero. Then open petcock gradually.

8. Remove jars from cooker. Do not
tighten metal top jars with screw bands.
Set on surface on which several thick-
nesses of cloth have been laid. DO NOT
TURN METAL-TOP JARS UPSIDE
DOWN WHILE COOLING AND SEAL-
ING AND DO NOT SCREW BANDS
DOWN AFTER JARS ARE COLD AND

SEALED. Do not set hot jars in draft.

CANNING WITH TIN CANS

For information with regard to the use of tin cans with pressure cooker or with hot

water bath, please write for special bulletin to B. C. Tree Fruits, Ltd., Kelowna, B. C.

See Canning Without Suga: On Following Page.

Page Five |