CAN ALL FOOD THAT CAN BE CANNED 



13 



water bath. Remove jars, complete seal and 

 cool. 



With Steam Pressure Outfit sterilize 60 

 minutes at 5 to 10 pounds pressure. 



Tomatoes 



Take medium sized tomatoes. Wash them, 

 blanch \% 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. 



THE CANNING OF FRUITS 



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 in- 

 stead 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 part sugar to 4 parts water. 



Medium 1 part sugar to 2 parts water. 



Thick 1 part sugar to 1 part water. 



Heat the water to boiling, then add the 

 sugar gradually, stirring constantly and keep- 

 ing the liquid boiling until the sugar is dis- 

 solved. 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 pos- 

 sible. 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. 



SPECIAL INSTRUCTIONS FOR CANNING FRUITS 



Apples 



Wash, pare, quarter or slice and drop into 

 weak salt water. Blanch \J>4 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 top bail or screw 

 top on with thumb and little finger. Sterilize 

 16 minutes in hot-water bath. Remove 

 jars, complete seal, cool and store. 



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 



top bail or screw n 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. 



Blueberries Loganberries 



Currants 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 \}4 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 



