HOME CANNING . 273 



tip tin cans.) Sterilize 20 minutes in hot- water bath out- 

 fit; 12 minutes in water-seal outfit; 8 minutes under 5 

 pounds of steam in steam-pressure outfit ; 6 minutes in 

 aluminum pressure-cooker, under 10 pounds of pressure. 

 Remove jars. Tighten covers and invert to cool and test 

 joints. Wrap glass jars in paper to prevent bleaching, and 

 store. 



4. Citrus fruits. Oranges, canned whole for break- 

 fast dishes or sliced for fruit salads. The object of can- 

 ning citrus fruits is : first, to save the surplus and the by- 

 products ; second, to furnish wholesome fruits at reason- 

 able cost to more people ; third, to help producer to trans- 

 form his by-products into net profits. 



Recipe for Canning Whole Oranges: Select windfall 

 or packing plant culls. Use no unsound or decayed fruit. 

 Remove skins and surface pulp. Blanch fruit in boiling hot 

 water 1 minutes or in live steam. Dip in cold water quick- 

 ly. Pack containers full. Add boiling hot thin sirup about 

 18 or 20 per cent, density. Place rubber and cap in position. 

 Partially seal, not tight. (Cap and tip tin cans.) Sterilize 

 12 minutes in hot-water bath outfit ; 8 minutes in water-seal 

 outfit ; 6 minutes in steam-pressure outfit, under 5 pounds of 

 steam ; 4 minutes in aluminum pressure-cooker outfit, un- 

 der 10 pounds of steam. Remove jars. Tighten covers. 

 Invert to cool and test joints. Wrap glass jars with paper 

 to prevent bleaching and store. 



Recipe for Canning Sliced Oranges for Salad Purposes: 

 The oranges may be divided into their natural sections 

 or sliced with a knife. Pack jar or container full. Pour 

 over product hot sirup of 18 per cent, density. Place rubber 

 and cap in position. Partially seal, not tight. (Cap and 

 tip cans.) Sterilize 10 minutes in hot-water bath outfit; 

 6 minutes in water-seal outfit ; 5 minutes in steam-pressure 

 outfit, with 5 pounds of steam ; 4 minutes in aluminum 

 pressure-cooker outfit, under 10 pounds of steam. Re- 

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

 joints. Wrap glass jars with paper to prevent bleaching 

 and store. 



