HOME CANNING 279 



5. Pumpkin and squash. 



Recipe for Canning (pie filling): Cut up into conven- 

 ient sections, core and remove skins. Cook, for 30 minutes 

 to reduce to pulp. Pack in glass jar or tin can. Add one 

 cup of sugar, one teaspoonful of salt to each quart of pulp. 

 Place rubber and top in position. Partially seal, but not 

 too tight. Sterilize 60 minutes in hot-water bath outfit; 

 50 minutes in water-seal outfit; 40 minutes in steam-pres- 

 sure outfit, under 5 pounds of steam; 30 minutes in alumi- 

 num pressure-cooker, under 15 pounds of steam. Remove. 

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

 paper and store. 



Recipe for Canning, Special Dishes (fried, creamed, 

 baked): Cut pumpkin or squash into small, uniform sized 

 cubes. Blanch in boiling hot water for 10 minutes. Plunge 

 quickly in cold water. Pack in jar until full. Add boiling 

 hot water and 1 level teaspoonful of salt and one-half cup 

 sugar to the quart. Place rubbers and caps in position, not 

 tight. Sterilize 60 minutes in hot-water bath outfit ; 45 min- 

 utes in water-seal outfit ; 35 minutes in steam-pressure out- 

 fit, under 5 pounds of steam ; 25 minutes in aluminum pres- 

 sure-cooker, under 20 pounds of steam. 



SPECIAL RECIPES 



FRUITS 



Strawberries. Can fresh, sound berries same day 

 picked. Hull (twist berries off hull), and place in strainer. 

 Pour water over to cleanse. Pack in jar or tin without 

 crushing. Pour hot sirup over berries to top. Put rubber 

 and cap in position, not tight. (Cap and tip, if using enam- 

 eled tin cans). If using hot-water bath outfit sterilize 12 

 minutes, if using water-seal outfit or a 5-pound steam-pres- 

 sure outfit sterilize 6 minutes, or if using an aluminum 

 pressure-cooker outfit, sterilize 4 minutes. Remove jars. 

 Tighten covers. Invert to cool and test the joint. Wrap 



