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page 14
HOME CANNING MANUAL
CAN ALL FOOD THAN CAN BE CANNED |
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Peaches
Blanch in boiling water long enough to loosen skins. Some
peaches do not peel readily even if dipped in boiling water. I such cases
omit dipping in boiling water and pare them. Cold dip and remove skins. Cut
in half and remove stones. Pack in jars and cover with thin 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.
Plums
Wash, 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.
Pineapples
Pare, remove eyes, shred or cut into slices or small pieces,
blanch 3 to 5 minutes according to size of pieces, and pack in jar. Cover
with medium syrup. Put on rubber and top and adjust top bail or screw on top
with thumb and little finger. Sterilize 30 minutes in hot-water bath. Remove
jars, complete seal and cool.
With Steam Pressure Outfit sterilize 10 minutes at 5 to 10 pounds
pressure. |
Quinces
The method is the same as for apples. They may be canned
with apples. Sterilize 20 minutes in hot-water bat.
With Steam Pressure Outfit sterilize 8 minutes at 5 to 10 pounds
pressure.
Rhubarb
Wash and cut into short lengths. Cover with boiling water or
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.
With Steam Pressure Outfit sterilize 15 minutes at 5 to 10 pounds
pressure.
Strawberries
Wash and pack closely in jar. 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.
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CANNING IN TIN
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In sections where there is a large yield of fruits or
vegetables canning in tin in the home is practical. This is especially true
when the goods are to be sold, as tin cans are more easily transported than
glass containers. Tin cans of standard sizes may be purchased in sanitary or
cap and hole type. The No. 2 can is most satisfactory for canned vegetables
and small fruits. No. 3 is used for peaches, pears, and tomatoes. Enameled
tins should be used when canning berries, plums, cherries, beets, pumpkins,
and greens.
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To can in tin special equipment is needed. This includes a capping
steel, a tipping copper, fire pot for heating tools, flux, sal ammoniac and
wire solder. Sanitary cans require a special machine for sealing, which
eliminates the use of all other equipment.
Fruits and vegetables are prepared as shown in the directions given
for the cold-pack method on pages 8 and
9. The only variation is that after
the product is packed the cap is soldered and cans are then put into the
sterilizer and exhausted from two to fifteen minutes, depending upon the
kind of contents. Exhausting is necessary as it drives out the air which
will cause the can to bulge, giving it the same appearance as when spoilage
has occurred. |
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SPECIAL INSTRUCTIONS FOR CANNING FRUITS |
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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. |
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