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PRESERVING AND CANNING OF
FRUIT AND VEGETABLES

The equipment required for canning is a wash boiler or similar container with tight-
fitting top and wire rack, made to contain as many jars as boiler will hold (usually 6 to 10
jars). Rubbers should be new and of best quality. Boilers should be filled with sufficient
warm water to cover jars half way up.

1. CANNING OR Cotp Pack:—Fill jars with blanched and uncooked fruit or vegetables.
Pour boiling water or syrup over contents; screw tops on loosely, and cook according
to time-table below. Remove jars, screw tops tightly, and turn upside down to test
for leakages.

2. ScALDING OR BLaNcuIne:—Place fresh fruit or vegetables in boiling water for 2 to 6
minutes, so that skins may be removed easily.
3. Cotp Dip:—Plunge fruit or vegetables from boiling water into cold water. Let stand
2 to 5 minutes to preserve color.
4. Sterilize jars thoroughly and have utensils scrupulously clean, as this is a very important
part of canning.
5. Fruit or vegetables should be strictly fresh (never can peas or corn that are over 5 hours
old).
6. Add 1 teaspoon of salt to each quart of boiling water for vegetables.
TIME SCHEDULE—ONE QUART JAR
ScALD OR Cotp TIME; STERILIZE
PRopvuctT PREPARATION BLANCH Dip oR CooKING
Strawberries......... See MEME WHEE Fd Fed Ce ii one ee a hehe None No 16 mins
Cherries, Sour....... Wash and remove pits. ..........eee0. ” ve 16. *
Cherries, Sweet...... Wash and remove pits................ f if | we
gi | Se Peel, remove eyes, cut into cubes....... " " el
i. a ee UE ONG WHR LS os oie os tees os a was 3 ad | en
PORTE. 4:05). A Pare, halve, and remove core.......... . 9 aes
Raspberries.......... Bee WOE CAPOUUIEY 5 ow bes oes ce te eas oe 46;;3<°
oS ree Wipe and cut in 14-inch pieces......... " ‘ | ie.
ae eg Halve and remove stones.............. lor2mins. Yes ra
CE owed eal cs Figive and remove pits.........0.:.... lor? =“ - _
fi a eae Fill jars with tomato juice instead of water 1to3 ‘ rs ys
AMDOTARUS: 0... ss Wash and tie in uniform bundles, or cut
mm. >4-inen lonete se POT. 2to4 ‘ * 2 hrs
Beans, Lima or String. Remove stems and blossom ends....... 5 $ ch . Ade:
ee Wu's 8s gy Se ay MR aa ccs se due ative bi 6s & wey uae ee 2 ae + ie Sg
EOE EGE Wash, scrape and cut in desired pieces... 6 " if 1% *
Me re on yay 5 a FA Saray oa are 20 mins.oncob “ » ae
Syrup For Frvuit:—Boil 6 cups white sugar with 4 cups of water for 5 minutes.
699 CANNED CHICKEN, spoon of salt to each jar of meat, fill

VEAL OR GAME

Cut meat into desired pieces and
boil until it can be removed from
bones. Remove meat from liquid
and pack it into quart jars. Boil
stock down to one half, add tea-

jars with stock, adjust rubbers and
tops and sterilize 34% hours. When
cooked, tighten tops and turn up-
side down. (Uncooked meat may
be canned by same method, using
boiling water instead of stock.)

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