FRUITS AND VEGETABLES FOR WINTER 



361 



Immediately after the sterilizing period is ended, remove the jars, seal 

 them promptly, place them on a tray upside down to cool, and carefully 

 examine for leaks. 



The canning being now completed, wash the jars, label and store 

 them. 



Instructions for Canning Fruit 



With very few exceptions, the directions for canning fruit by the one- 

 period method are similar to those given above for canning vegetables. Well- 

 grown, firm and not overripe fruit should be chosen and all blemishes or 

 decayed parts removed. Cherries, berries and Plums do not need blanch- 

 ing. Fill the jars with the boiling sirup to within one-quarter inch of the 

 top. To prevent loss of color, store red fruits in a dark place. When 

 there is not enough product to fill the last jar, fill it up with liquid and 

 treat it in the same way as those which are fuUy packed. The fruit will 

 keep just as well. 



Recipes. One-Period Method 



A time table for scalding, blanching and sterilizing vegetables and 

 fruits appears on page S64. 

 VEGETABLES 



Tomatoes. — Scald iK minutes or until 

 skins loosen. Cold-dip. Remove stems and 

 cores. Pack directly into cans or hot jars. 

 Press down with tablespoon (add no water). 

 Add level teaspoonful salt per quart, and 

 sugar if desired. Put rubbers and caps of 

 jars into position, partially seal, but not 

 tight. Seal tin cans completely. Sterilize 

 in hot water bath, 22 minutes; water-seal 

 outfit, 18 min.; 5 lbs. steam pressure, 15 

 min.; 10 lbs steam pressure, 10 min. 



If the open-kettle system is used, sterilize 

 the jars and the covers by boiling them for 

 20 minutes. Immerse the rubbers in boil- 

 ing water for about 5 min. Add salt (and 

 sugar if desired) to the Tomatoes as in the 

 cold-pack method. The Tomatoes will 

 make their own juice as they become heated; 

 therefore add no water. Boil for from 

 6 to 10 min.; the longer period may be 

 required for large Tomatoes, which should 

 be turned during the cooking. Fix the rub- 

 bers and with sterilized spoons ladle the 

 boiling Tomatoes into the jars, filling them 

 to overflowing with the boiling juice. Ad- 

 just the sterilized tops immediately and 

 seal the jars. Invert the jars to cool, avoid 

 ing a draft on them. 



Sweet Corn. — Can the same day as 

 picked. Remove husks and silk. Blanch 

 on the cob in boihng hot water 5 to 15 min. 

 Plunge quickly in cold water. Cut the corn 

 from the cob with a thin, sharp-bladed 

 knife. Pack corn in jar tightly until full. 

 Add one level teaspoonful of salt to each 

 quart and sufficient hot water to fill. Place 

 rubber and top in position; seal partially 

 but not tight. (Cap and tip tin cans.) 

 Sterilize in hot water bath, 180 min.; water- 

 seal, 120 min.; 5 lbs. steam pressure, 90 

 min.; 10 to 15 lbs. steam pressure, 60 

 min. Remove the jars. Tighten covers, 

 invert to cool and test joints. 



When canning Sweet Corn on the cob, 

 follow same directions but pack whole ears 

 in jars instead of cut-off corn. 



Sweet Peppers. — Use sweet green Pep- 

 pers. Place the peppers in the oven and bake 

 them until the skins separate from the meat. 

 Remove the skins. Pack them solid in hot 

 glass jars or tin cans. Add water. Add 

 one level teaspoonful of salt per quart. Put 

 the rubbers and caps of jars in position, not 

 tight. Cap and tip tin cans. Sterilize in 

 hot-water bath, 90 minutes; water-seal, 

 75 min.; 5 lbs. steam pressure, 60 min.; 

 10 lbs. steam pressure 40 min. Remove the 

 jars; tighten the covers; invert the jars to 

 cool, and test the joints. Wrap the jars to 

 prevent bleaching. 



Pumpkin, Squash, Hominy and 

 Sauerkraut. — Prepare and cut into con- 

 venient sections. Blanch 3 minutes. Cold- 

 dip; pack closely in hot jars or cans. Fill 

 with boiling water. Add level teaspoonful 

 salt per quart. Put rubbers and caps of 

 jars into position, not tight. Seal tin cans 

 completely. Sterilize in hot-water bath, 

 120 minutes; water seal, 90 min.; 5 lbs. 

 steam pressure, 60 min.; 10 lbs. steam pres- 

 sure, 40 min. 



Roots and Tuber Vegetables. — These 

 include such vegetables as Carrots, Parsnips, 

 Salsify, Beets, Turnips and Sweet Potatoes. 

 Grade for size, color and degree of ripeness. 

 Wash and clean thoroughly. Scald or 

 blanch in hot water sufficiently to loosen 

 the skin. Dip quickly into cold water. Pare 

 or scrape to remove skin. Pack whole 

 vegetables, slices or cross-section pieces in 

 hot glass jars or tin cans. Add boiling 

 water until full. Add level teaspoonful salt 

 to quart. Place rubbers and tops of jars 

 in position. Partially seal, but not tight. 

 Cap and tip tin cans completely. Sterilize 

 in hot- water bath, 90 minutes; water seal. 



