i 



Juices to Drink 



In jars or bottles. For canning tomato juice 

 and fruit juices, use glass jars. Or use bottles, if 

 you have them, with crown caps with brown 

 shiny paper facing, and seal with a capping device. 



Boil bottles to sterilize them. Dip the caps in 

 boiling water just before applying. Prepare 

 jars and tops as for canning. 



Tomato juice. Choose fully ripe, firm tomatoes. 

 Prepare according to canning-table directions. 

 Fill bottles or jars, leaving one-fourth inch head 

 space. Seal bottles tight; adjust jar caps. 



Fruit juices. Choose sound, well ripened fruits 

 and follow the canning-table directions. Handle 

 small batches, so you can work quickly. Sugar 

 helps hold color and flavor, but you can do without. 



A thermometer is a help in heating fruit and 

 juice just right. 



Store canned juice in a cool place away from 

 light. 



Issued by 



BUREAU OF HUMAN NUTRITION 



AND HOME ECONOMICS 



Agricultural Research Administration 



U. S. Department of Agriculture 



Washington, D. C. 



June 1943 



This folder supersedes in part Farmers' Bulletin 

 ' 1762, "Home Canning of Fruits, Vegetables, and 

 Meats." 



For sale by Superintendent of Documents, Washington, D. C. 

 5 cents per copy; $1 per 100 copies 



-nnr 



S. GOVERNMENT PRINTING OFFICE 



