HOME CANNING 281 



for 18 minutes. Add 12 pounds of granulated sugar and 

 cook until product is boiling at temperature of 219. Cool 

 .quickly in shallow pans. Pack into glass jars. Put rubber 

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

 tin cans.) If using hot-water bath outfit sterilize 20 

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

 sure outfit, or a pressure-cooker outfit sterilize 15 minutes. 

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

 joint. Wrap jars with paper to prevent bleaching and store. 



Note. When using pressure-cooker outfits on preserves, 

 keep the valve open during period of sterilization; in all 

 other recipes it must be closed. 



Grapes. Use fresh fruit evenly ripened. Pick care- 

 fully from the stem, wash and pack in glass jars. Cover 

 with a thin sirup, boiling. Put rubbers and caps in posi- 

 tion, not tight. (Cap and tip if using tin cans.) If using 

 hot-water bath outfit sterilize 20 minutes, if using water- 

 seal outfit sterilize 15 minutes, if using 5-pound steam- 

 pressure outfit sterilize 10 minutes, or if using pressure- 

 cooker outfit sterilize 5 minutes. Remove jars. Tighten 

 covers. Invert to cool and test the joint. Wrap jars with 

 paper to prevent bleaching and store. 



Wild Grapes. Use fresh fruit evenly ripened. Pick 

 from stem and wash. Pack in glass jars. Cover with thick, 

 boiling sirup. Put rubbers and caps in position, not tight. 

 (Cap and tip if using tin cans.) If using hot-water bath 

 outfit sterilize 20 minutes, if using water-seal outfit sterilize 

 15 minutes, if using 5-pound steam-pressure outfit sterilize 

 12 minutes, or if using pressure cooker outfit sterilize 

 8 minutes. Remove jars. Tighten covers. Invert to cool 

 and test joint. Wrap jars with paper to prevent bleaching 

 and store. 



Pears. Use sound, ripe fruit. Prepare, peel, and 

 core. Remove all eyes. Pack whole or in halves, and 



