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Tomatoes
Take medium sized tomatoes. Wash them, blanch 1-1/2 minutes
or until skins are loose, cold-dip and remove the skins. Pack whole in jar,
filling the spaces with tomato pulp made by cooking large and broken
tomatoes until done and then straining and adding 1 level teaspoonful of
salt to each quart of the pulp. Put on rubber and top and adjust top bail or
screw top on with thumb and little finger. |
Sterilize 22 minutes in hot-water bath. Remove jars, complete seal and cool.
With Steam Pressure Outfit sterilize 15 minutes at 5 to 10 pounds
pressure.
Tomatoes may be cut in pieces, packed closely into jars and
sterilized 25 minutes in hot-water bath. If this is done do not add any
liquid, as the liquid in the tomatoes will be sufficient. |
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For fruits, as well as for vegetables, the Single Period Cold-pack method is
best. With some exceptions, as shown in the table on
page 2, fruits should be blanched before
canning. When fruits are intended for table use, syrup should be poured over
them to fill the jars. In canning fruits to be used for pie-filling or in
cooking, where unsweetened fruits are desirable, boiling water is used
instead of syrup, and the sterilization period in hot-water bath is thirty
minutes. SYRUPS
In the directions given various grades of syrup are
mentioned. These syrups are made as follows:
Thin––1 par sugar to 4 parts water.
Medium––1 part sugar to 2 parts water
Thick––1 part sugar to 1 part water.
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Heat the water to boiling, then add the sugar gradually, stirring constantly
and keeping the liquid boiling until the sugar is dissolved. Syrup made in
this way requires little or no skimming.
Use thin syrup with sweet fruits. Use medium syrup with sour
fruits. Thick syrup is used in candying and preserving.
Because of the shortage of sugar it is important to use substitutes
wherever possible. A very satisfactory syrup for fruits may be made of one
part of light corn syrup or honey to three parts of water or juice of the
fruit. Add the honey or corn syrup to the liquid and simmer ten minutes.
Allow two cupfuls of syrup to each quart jar of fruit. |
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Apples
Wash, pare, quarter or slice and drop into weak salt water.
Blanch 1-1/2 minutes, cold-dip, pack into jar and cover with water or thin
syrup. Put on rubber and top and adjust top bail or screw top on with thumb
and little finger. Sterilize for 20 minutes in hot-water bath. Remove jars,
complete seal and cool.
With Steam Pressure Outfit sterilize 8 minutes at 5 to 10 pounds
pressure.
Apples shrink during sterilization and for this reason economy of
space is obtained by canning them in the form of sauce instead of in
quarters or slices. In canning sauce fill the jars with the hot sauce and
sterilize 12 minutes in hot-water bath. Apricots
Use only ripe fruit. Wash, cut in half and remove pit. Blanch 1 to 2
minutes. Pack in jar and cover with medium syrup. Put on rubber and top and
adjust bail or screw top on with thumb and little finger. Sterilize for 16
minutes in hot-water bath. Remove jars, complete seal and cool.
With Steam Pressure Outfit sterilize 10 minutes at 5 to 10 pounds
pressure. Blackberries Wash, pack
closely and cover with medium syrup. Put on rubber and top and adjust bail
or screw top on with thumb and little finger. Sterilize for 16 minutes in
hot-water bath. Remove jars, complete seal and cool.
With Steam Pressure Outfit sterilize 10 minutes at 5 to 10 pounds
pressure. |
Blueberries Logan berries
Currents Raspberries
The method is the same as for blackberries. Sterilize
16 minutes in hot-water bath.
With Steam Pressure Outfit sterilize 10 minutes at 5 to 10 pounds
pressure.
Cherries
Cherries should be pitted before being canned. Pack in jar
and cover with medium syrup. Put on rubber and top and adjust top bail or
screw on top with thumb and little finger. Sterilize 16 minutes in hot-water
bath. Remove jars, complete seal and cool.
With Steam Pressure Outfit sterilize 10 minutes at 5 to 10 pounds
pressure
Fruit Juices
See "Winter Jelly Making" on
page 17.
Pears
Peel and drop into salt water to prevent discoloration.
Blanch 1-1/2 minutes. Pack in jar, whole or in quarters, and cover with thin
syrup. Put on rubber and top and adjust top bail or screw on top with thumb
and little finger. Sterilize 20 minutes in hot-water bath. Remove jars,
complete seal and cool. A slice of lemon may be added to the contents of
each jar for flavor.
With Steam Pressure Outfit sterilize 8 minutes at 5 to 10 pounds
pressure. |
