CANNING FRUITS AND VEGETABLES. 261 



Remove the jars. Tighten the covers. Invert the jars to cool and test 

 the joint. Wrap the jars with paper to prevent bleaching. 



Recipe 2. — Berries canned by this recipe will not rise to the top of the 

 syrup. Use only fresh, ripe, firm and sound berries. Prepare the berries. 

 Add eight ounces of sugar and two tablespoonfuls of water to each quart of 

 berries. Boil slowly for 15 minutes in an enameled or acid proof kettle. 

 Allow the berries to cool and remain over night in the covered kettle. Pack 

 the cold berries in sterilized glass jars. Put the rubber and cap in position, 

 not tight. 



Sterilize the length of time given below for the particular type of 

 outfit used". 



Minutes. 



Water bath, homemade or commercial 5 



Water seal 214 degrees 5 



Steam pressure 5 pounds 4 



Steam pressure 15 pounds 4 



Remove the jars. Tighten the covers. Invert the jars to cool and test 

 the joint. Wrap the jars with paper to prevent bleaching. 



Pineapple. 



Use sound, ripe fruit. Prepare, peel and core it. Remove all eyes. 

 Cut the fruit into convenient cross sections and blanch it three minutes. 

 Cold dip the fruit. Pack it in glass jars or enameled tin cans. Pour on 

 thin or medium syrup (six pounds of sugar to nine quarts of water). Put 

 the rubber and cap' in position, not tight. 



Sterilize the length of time given below for the particular type of 

 outfit used. 



Minutes. 



Water bath, homemade or commercial 20 



Water seal 214 degrees 15 



Steam pressure 5 pounds 10 



Steam pressure 15 pounds 8 



Remove the jars. Tighten the covers. Invert the jars to cool and 

 test the joint. Wrap the jars with paper to prevent bleaching. 



Common Canning Difficulties* 



Canned corn, peas, beans and asparagus may show no signs of spoilage 

 and still have a sour taste and disagreeable odor. This is known to the canner 

 as "flat-sour," and can be avoided if the product to be canned has not been 

 gathered more than five or six hours before canning. Blanch, dip in cold 

 water, and pack one jar at a time. Place each jar in the canner as it is 

 packed. A little extra cooking will not affect the product. When the steam 

 pressure outfit is used the jars or cans may be placed in the retort and the 

 cover put in position but not clamped down until the retort is filled. Rapid 

 cooling prevents overcooking, clarifies the liquid, and preserves the shape 

 and texture. 



Corn gives the canner most trouble, but with a little care and study it 

 may be canned as easily as any other vegetable. The corn should be just 

 between the milk and dough stage. Blanch not longer than five minutes, 

 then plunge into cold water. Cut the corn from the cob with a sharp knife 

 and pack at once in sterilized jars. Best results can be secured when two 

 persons cut and one fills. If it is necessary for one person to work alone, 

 cut off sufficient corn to fill one jar, pour on boiling water, add salt, place 

 rubber and cap in position and put the jar at once in the canner. Corn 

 should not be tightly packed in the jar as it expands a little in processing. 



* Adapted from Circular NR-29, U. S. Dept. of Agr., "Common Home 

 Canning Difficulties." 



