272 AGRICULTURE 



2. Classification of Fruits and Directions for Canning 



For convenience we suggest that fruits be classified into 

 four distinct groups or classes, such as soft fruits, sour 

 berry fruits, hard fruits and citrus fruits. 



1. Soft fruits, such as strawberries, blackberries, dew- 

 berries, sweet cherries, blue berries, peaches, apricots, etc. 



Recipe for Canning Soft Fruits: Can the same day 

 fruit is picked. Grade and rinse the fruit by pouring 

 water over the fruit through a strainer. Cull, seed and 

 stem. Pack immediately in glass jar or tin can. Add boil- 

 ing hot sirup to top. Place rubber and top in place. Par- 

 tially tighten. (Cap and tip tins.) Sterilize in hot- water 

 bath outfit 16 minutes; in water-seal outfit 10 minutes; 

 steam-pressure outfit, under 5 pounds of steam 8 minutes; 

 in aluminum pressure-cooker, from 15 to 20 pounds of 

 steam 5 minutes. Remove. Tighten covers. Invert to 

 cool and test joints. Wrap glass jars in paper to prevent 

 bleaching and store. 



2. Sour berry fruits, such as currants, gooseberries, 

 cranberries and sour cherries. 



Recipe for Canning Sour Berry Fruits: Can same day 

 picked. Stem, hull and clean. Blanch in hot water 1 min- 

 ute. Remove and dip quickly in cold water. Pack berries 

 closely in container. Add hot sirup until full. Place rub- 

 ber and cap in place. Seal partially, not tight. (Cap and 

 tip cans completely.) Sterilize in hot- water bath outfit 16 

 minutes ; in water-seal outfit, 12 minutes ; in 5-pound steam- 

 pressure outfit, 10 minutes ; in aluminum pressure-cooker 

 outfit, under 10 pounds of steam, 5, minutes. Remove jars. 

 Tighten covers and invert to cool and test joints. Wrap in 

 paper and store. 



3. Hard fruits, such as apples, pears, quince, etc. 



Recipe for Canning Hard Fruits: Grade. Blanch 1J 

 minutes, and plunge quickly into cold water. Remove 

 skins if necessary. Core, pit or skin. Pack whole, quar- 

 tered, or sliced, as desired. Add boiling hot sirup. Place 

 rubbers and tops in position. Partially tighten. (Cap and 



