Take Slock of Equipment 



being manufactured for home canning Dui it is 

 portani that jars from other sources round out the supplv 



ypes C»). W, or (J) deep^ 



you can use type » 

 cap. Use 



are vacuum-sealed. 



CANNING TABLES 





L higher altitude, use the time f 



KIND OF FOOD 



HOW TO PREPARE 



KIND OF FOOD 







s and pits. Prccook juicy fruit slowly until tender, adc 

 ruit in thin to medium sirup. Pack hot; cover with b 





h'o^'ro'veTw'th ho."'uic°e.'""' ""' '"'"' '"' """' ""'" '"' 





irrsTcoveTwilh hrsa'uerkra" iltTcr'uave "one-fourth inch head 





"'"' 



Stem hemes and add one-half cup sugar to each quart of ftuit. Bt.ng 

 quickly to boil. Pack hot. cover with hot juice. 





Scald and peel ; remove stem-end and bad spots, Quattcr or leave whole. 

 Heat to boiling. Pack hot and add 1 teaspoon salt to each quart. 





until softened. Put through a line sieve. Add 1 teaspoon salt to 

 diatcly. Leave one-quarter inch head space. 





Berries, red cherries, currants, grapes, plums, or blends of these-re- 

 move any pits; crush the fruit. Heal gently to 170° F. (below sim- 

 mering) until soft. Strain through a doth bag. Add sugar if de- 







Cut into 1-inch lengths. 





i leaving taproot and 1 inch of stem 





Summr. Do not peel. Otherwise same as pumpkin. 



Wiiiltr. Same as pumpkin. 



Doil or steam until skin slips easily. Skin; cut into piece 



cover With boiling water. 

 Use 2 or mote of these' Tomato pulp, corn, lima bean 



carrots, turnips, celery, onion. Cut vegetables into s 



