14 



HOME CANNING MANUAL 



finger. Sterilize 20 minutes in hot-water 

 bath. Remove jars, complete seal and cool. 

 A slice of lemon may be added to the con- 

 tents of each jar for flavor. 



With Steam Pressure Outfit sterilize 8 

 minutes at 5 to 10 pounds pressure. 



Peaches 



Blanch in boiling water long enough to 

 loosen skins. Some peaches do not peel 

 readily even if dipped in boiling water. In 

 such cases omit dipping in boiling water and 

 pare them. Cold dip and remove skins. Cut 

 in half and remove stones. Pack in jars and 

 cover with thin s rup. Put on rubber and 

 top and adjust top bail or screw on top with 

 thumb and little finger. Sterilize 16 minutes 

 in hot-water bath. Remove jars, complete 

 seal and cool. 



With Steam Pressure Outfit sterilize 10 

 minutes at 5 to 10 pounds pressure. 



Plums 



Wash, pack in jar and cover with medium 

 syrup. Put on rubber and top and adjust 

 top bail or screw on top with thumb and 

 little finger. Sterilize 16 minutes in hot-water 

 bath. Remove jars, complete seal and cool. 



With Steam Pressure Outfit sterilize KJ 

 minutes at 5 to 10 pounds pressure. 



Pineapples 

 Pare, remove eyes, shred or cut into slices 

 or small pieces, blanch 3 to 5 minutes, accord- 

 ing to size of pieces, and pack in jar. Cover 



with medium syrup. Put on rubber and top 

 and adjust top bail or screw on top with thumb 

 and little finger. Sterilize 30 minutes in hot- 

 water bath. Remove jars, complete seal and 

 cool. 



With Steam Pressure Outfit sterilize 10 

 minutes at 5 to 10 pounds pressure. 



Quinces 



The method is the same as for apples. 

 They may be canned with apples. Sterilize 

 20 minutes in hot-water bath 



With Steam Pressure Outfit sterilize 8 

 minutes at 5 to 10 pounds pressure. 



Rhubarb 



Wash and cut into short lengths. Cover 

 with boiling water or thin syrup. Put on 

 rubber and top and adjust top bail or screw 

 on top with thumb and little finger. Sterilize 

 20 minutes in hot-water bath. Remove jars, 

 complete seal and cool. 



With Steam Pressure Outfit sterilize 15 

 minutes at 5 to 10 pounds pressure. 



Strawberries 



Wash and pack closely in jar. Cover with 

 medium syrup, put on rubber and top and 

 adjust top bail or screw on top with thumb 

 and little finger. Sterilize 16 minutes in hot- 

 water bath. Remove jars, complete seal and 

 cool. 



With Steam Pressure Outfit sterilize 10 

 minutes at 5 to 10 pounds pressure. 



CANNING IN TIN 



In sections where there is a large yield of 

 fruits or vegetables canning in tin in the home 

 is practical. This is especially true when 

 the goods are to be sold, as tin cans are more 

 easily transported than glass containers. Tin 

 cans of standard sizes may be purchased in 

 sanitary or cap and hole type. The No. 2 

 can is most satisfactory for canned vege- 

 tables and small fruits. No. 3 is used for 

 peaches, pears, and tomatoes. Enameled 

 tins should be used when canning berries, 

 plums, cherries, beets, pumpkins, and greens. 



To can in tin special equipment is needed. 



This includes a capping steel, a tipping cop- 

 per, fire pot for heating tools, flux, sal am- 

 moniac and wire solder. Sanitary cans re- 

 quire a special machine for sealing, which 

 eliminates the use of all other equipment. 



Fruits and vegetables are prepared as 

 shown in the directions given for the cold- 

 pack method on pages 8 and 9. The only 

 variation is that after the product is packed 

 the cap is soldered and cans are then put 

 into the sterilizer and exhausted from two to 

 fifteen minutes, depending upon the kind 

 of contents. Exhausting is necessary as it 



A WORD AS TO BOTULISM 



Wide-spread attention has been attracted by the statement that vegetables canned 

 by the Single Period Cold-pack Method had caused cases of poisoning technically 

 known as botulism. It has been declared that the bacillus bohilinus, which produces 

 botulism, was a menace to all users of vegetables canned by this method. Such state- 

 ments were obviously circulated by those seeking to discourage American food-thrift. 

 Expert research workers of the National War (jarden Commission and the United 

 States Department of Agriculture agree that there is no danger of botulism from eating 

 vegetables which have been canned by carefully following the directions issued by the 

 Commission or the Department. CARE jMUST BE TAKEN, HOWEVER, TO 

 FOLLOW DIRECTIONS EXPLICITLY. Cooking canned vegetables for 10 minutes 

 at the boiling point, after opening the jar for use, will remove any possible danger. 

 This applies also to Apricots and Pears. 



