HOW TO CAN FRUITS AND VEGETABLES AT HOME 



Pack when fresh. Choos 



Lift .h.m out o( <>•', '■■"'" •« ?'" 

 dirt back ot. them. Handk gcnily- 

 To keep apples, peaches, ,ind pears 

 dark after paring, dip in a soloeioi 

 spoons of salt and 2 tablespoons of 

 gallon of water. 



,tE-<,j;?- 



'.if a" ivhol 





tottom, so the jars 'won't bump, 

 taling shortly Wore time tojill 



■ ■ra.idc on- -^itb^ quickly 

 sTus. beforf fining ?hc'|a°rs 



The Hoi Pack Is BesI 



Good reasons. Heating (precooking) vegeta- 

 les or fruits, then packing hot. speeds along the 

 irocessing. Prccoofcing also shrinks the food. 



ps to keep the fruits or vegetables ft 

 Precookiog vegeubles. Add boilii 



ng liquid unless canning t; 



«ithou't'added"ifquid. Adding sugar before heat- 

 „g the fruit will help draw out juice. The c.n- 



o boiling- Strain and sweeten if dcsired- 

 nd°ire'in"thrfollowing*pr'ojl!r.>'ons'" °' ™^" 

 Sifit W.morluiec 



tely thin sirup- As a rule 







Fill Jars Quiclilr— Capi on Right 



Hot food into hot jar. Pack briskly while the 

 food IS hot and cover with the boiling liouid. 

 Pack well but don-t cram in too much solid food. 

 You need a fair proportion of liquid to solid for 



KKr"'"^' ^^"^™'-^"™"-*' 



Leave heaJ space for the food to expand, as the 

 canning table directs. Wipe the rubbet or sealing 

 edge clean— a seed or sticky bit may prevent a 

 perfect seal. 



Adjust the cap. Before processing, completely 



Partly seal other scrcvi- types before processing- 

 screw the cap tight, then turn it bacfe one-fourth 

 inch. Snap the top wire clamp of a lightning-iypc 

 jar into place and leave the side clamp up. 



If using a boiling water bath. You can fix a 



Any clean vessel will do, provided it has a eood 

 lid and '^ b'|^^"°';^Sh to holdj^^conve^nient number 



If using a steam pressure canoer. Here arc 

 '^K«pK["n inch of boiling water in cauner. 



steam pours steadily from pet cock, then let this 



even throughout processing. Never try to lower 



Let the hot canner cool gradually before open- 

 ing. When the gage falls to zero, slowly open the 



Out of the Canner 



some of the water from a water bath 



tighten at once anv caps only partly 

 re to push down the side dajnp of a 



coraplctcly^scalcd.' 

 Lost liquid is lost. Don't o 



^c-iersct"ihe^ ""'' Id" '^7 "^ K " h'" '°° 



if a draft but don't cover with a cloth. 



Off with screw bands. When jars have coole. 

 overnight, remove screw bands or caps that hav 

 L glass or metal disk underneath. You can us 

 hesc bands or caps another day. If anv band o 

 :ap sticks let it stay on, lest forcing break the seal 



Test for leaks. Caiefully till a cooled jar t. 



Label and Store 



laMwchwSihe^omcntVaSdate"^ 



I which spoilage occurs < 



nfe~'' ' 





examine that lot closely. Reprocess the ft 

 before it spoils. 



Store the good jars. Canned food keeps b 

 where it is dark, cool, and dry. Freezing does i 



OnG 



uard Again.! Spoilage 



Heed 



r^d'or.S£rS^^Kb£:Sge^ 

 ay be signs of spoiled food. When yo 



A bulgi 





"P? t 



,r look for other signs-spurtins liquid 





odor. 







to "lla'f'sour" spoilage when not properly pr 

 cessed or proper^ cooled after processing. Or 





too warm a place, jars of food may spoi 



""s'a'fei 



first. Never taste any canned food yo 



'X™ 



Discard it. 



ny vegetables that show signs of spoilag 



c^e'r, 



sing the jar, and caps for any purpos 



