BETTER FRUIT 



AN ILLUSTUATKl) MAGAZINK PUBLISH KD MONTHLY IN THIC IXTLRKST OF MOIUCRX, PROGUICSSniC I-'RUIT GROWING AM) MARKETING 



One-Period Cold -Pack Canning with Home Utensils 



[Office of Information, U. S. Department of Agriculture] 



Can Surplus Food But Use Jars 

 and Cans Wisely 



Don't have an empty preserving jar 

 in your lionie next fall. 



There may be some dilTieuUy in se- 

 curing cans and preserving jars. 



Reserve regiiini- tight-sealing contain- 

 ers for vegetables, concentrated soups, 

 meats, and fish. 



Concentrate i>roducts so that each jar 

 or can \vill hold as much food and as 

 little \\ater as possible. 



Put up jams, jellies and preserves in 

 glasses sealed with cork or paper and 

 parafllne. Pack fruit juices in ordinary 

 bottles. 



Don't can anything that can l)e kept 

 just as well dried or in other forms. 

 Dry navy and mature lima beans for 

 ■winter use. 



Produce in your garden lots of cab- 

 bage, potatoes and root crops that can 

 be kept for the winter without can- 

 ning. — U. S. Department of Agriculture. 



Don't let valuable surplus fruits and 

 vegetables go to waste. Adults and 

 children in a very few hours, with little 

 other home equipment than a wash 

 boiler and cans and jars, can preserve 

 much valuable peri.shable food for next 

 winter's use. Succulent vegetables and 

 fruits are important to health the year 

 round. See that your table is supplied. 

 The simple one-period cold-pack meth- 

 od described is that taught by the U. S. 

 Department of Agriculture for the boys 

 and girls of the canning clubs in the 

 Northern and Western States. With 

 this method thousands of boys and girls 

 each season put up vast quantities of 

 fruits and vegetables. With this method 

 practically every vegetable and fruit 

 grown in this section can be canned. 

 The wash-boiler method described be- 

 low is entirely effective. Those who 

 desire may purchase home-size water 

 seal, steam pressure or pressure cooker 

 canning outfits which save time and 

 fuel. 



Preliminary Preparation for Canning 



Provide a false bottom of wooden 

 lattice work, cross pieces of wood, or 

 coarse wire netting for your clean 

 wash boiler or other large, deep vessel 

 to be used for sterilizing. Fill the ves- 

 sel with clean wider so that the boiling 

 water will cover the tops of the jars 

 or cans. Begin heating the water so 

 that it will be boiling violently by the 

 time the containers are packed. .See 

 that all cans or jars are in good condi- 

 tion and absolutely clean. Scald them 

 thoroughly. I'se new rubber rings and 

 scald them just before putting them on 

 the jars. 



Preparing Fruits and Vegetal)les 

 Start will) clean hands, clean uten- 

 sils, and clean, sound, fresh products. 

 Throw out all vegetables and fruits 

 which are withered or unsound. Wash 



out all grit and dirt. .If possible, use 

 only fruits and vegetables picked the 

 same day and never can peas and corn 

 picked more than five hours. Prepare 

 fruits and large-sized vegetables for 

 blanching. Remove all spots from 

 apples. Prepare beans and greens as 

 for cooking. Be especially careful to 

 remove all foreign plants from the 

 greens. Blanch vegetables and all fruits 

 except berries by leaving them fiom 

 three to five minutes in clean boiling 

 water. Remove the blanched products 

 from the boiling water and plunge them 

 quickly into cold water, the colder the 

 better. Take them out immediately and 

 let them drain. Don't let them soak in 

 the cold water. 



From this point on, speed is highly 

 important. The blanched vegetables 

 and fruits, which are slightly warm, 

 must not be allowed to remain out of 

 the jars a moment longer than is neces- 

 sary. Remove skins when required, 

 and as each article is pared cut it up 

 into proper size and pack directly into 

 the clean, scalded cans or jars. Pack 

 as solid as possible, being careful not 

 to bruise or mash soft products. In the 

 case of fruit, fill the containers at once 

 with boiling-hot syrup. In the case of 

 vegetables, fill the containers with 

 boiling-hot water to which a little salt 

 has been added. Place scalded rubber 

 rings on the glass jars and screw down 

 the tops. Seal tin cans completely. 

 Watch them for leaks. As the pre- 



TIME TABLE FOR SCALDING, BLANCHING AND STERILIZING 

 BY ONE-PERIOD COLD-PACK METHOD— SEE 



Hot Water 



OF FRUITS AND VEGETABLES 

 N. R. SERIES 



Fruits of all kinds — 



Apricots 



Blackberries 



Blueberries 



Cherries (sweet) 



Dewberries 



Grapes 



Peaches 



Plums 



Raspberries 



Strawberries 



Citrus fruits 



Cherries (sour) 



Cranberries 



Currants 



Gooseberries 



Rhubarb (blanch before paring)... 



Apples 



Pears 



Figs 



Pineapple 



Quince 



Special Vegetables and Combinations — 



Tomatoes 



Scald 



or 

 Blanch 

 Minutes 



1 to 2 

 no 

 no 

 no 

 no 

 no 



1 to 2 

 no 

 no 

 no 

 1% 

 no 

 no 

 no 

 no 



1 to 2 

 IM. 

 IVa 

 15 

 10 

 6 



1 to 3 



Tomatoes and corn T. 2, C. 10 



Eggplant 3 



Corn on cob or cut off .^ 



Pumpkin 5 



Squash 5 



Hominy .') 



Cabbage or sauerkraut .'j 



tircens or Pot Herbs — 



Asparagus ."> 



Brussels sjjrouts 5 



Caulillower .'j 



Pepper cress 1.') 



Lamh's-quarters 15 



Sour dock 15 



Smartweed sprouts 15 



Purslane or pusley" 15 



Pokeweed 15 



Dandelion 15 



Mai-sli niarigohl 15 



Wild mustard 1.5 



Milkweed (tender sprouts and voimg 



leaves! 15 



t^iid Vt'tielahles — 



Beans ( lima or string) 5 



Okra 5 



Peas 5 



Itotils and Tubers — 



Reels (1 



Carrots 



Sweet potatoes (i 



Other rools and tubers as parsnips 



or tm-nips G 



Soups, all kinds 



Shell (Ish 3 



Poiillr-y and game 2(1 



I'ish 5 



Pork and beef 30 



Bath 

 Outfits 

 at 2/2° 

 Minutes 



1() 



ICi 



U) 



k; 



1(1 

 1(1 

 1(1 

 10 

 10 

 10 

 12 



k; 



10 

 10 

 10 

 10 

 20 

 20 

 10 



:<o 



10 



22 



0(1 



0(1 

 ISO 



00 



00 

 12(1 



0(1 



120 

 120 

 120 

 120 



120 

 120 

 12(1 

 120 

 120 

 120 

 120 

 120 



120 



120 

 120 

 120 



00 

 00 

 00 



00 



0(1 

 ISO 

 210 

 ISO 

 210 



Water 



Seal 



Outflts 



at 21/I-' 



Minutes 



12 



12 



12 



12 



12 



12 



12 



12 



12 



12 

 8 



12 



12 



12 



12 



12 



12 



12 



30 



25 



30 



1.". 

 00 



r,o 



00 



90 

 90 

 00 

 90 

 90 

 00 

 00 



00 

 00 



00 



Steam 

 Pressure 

 5 to 10 



Lbs. 

 Minutes 



10 



10 



10 



10 



10 



10 



10 



1(1 



10 



10 

 



10 



1(1 



10 

 10 

 10 



,s 



8 



15 

 00 



15 

 00 



10 



1(1 



00 

 00 



Pressure 



Cooker 



10 to 15 



Lbs. 

 Minutes 

 5 

 5 

 5 

 5 



120 

 1.S0 

 ISO 

 210 



50 

 50 

 50 

 50 

 50 

 50 

 50 

 50 

 50 

 50 

 50 

 50 



I'll! 

 CiO 



00 

 00 

 00 



00 



00 



00 



150 



150 



210 



B 







20 



IS 



20 



10 

 15 

 3(1 

 45 

 35 

 35 

 10 

 35 



35 

 35 

 35 

 35 

 35 

 35 

 35 

 35 

 35 

 35 

 35 

 35 



35 

 35 

 35 



35 

 15 

 Oil 

 00 

 00 

 00 



Time schedule given is based upon the 



■quart pack ami up(Hi fresh-picked prtidllcts. 



