r^ Every jar of garden-fresh fruits or vegetables you put 

 up at home this year w^ill do double duty. It will 

 help your family to keep well fed next winter. And 

 it will help the Nation by easing the load on trans- 

 portation and commercial food supplies. 

 Your Goal: To fill jars with food value and flavor, 

 and keep food safe and sound. 



Right Method for Each Food 



For fruits and tomatoes use a boiling water bath. 

 These foods may be processed satisfactorily in 

 water at boiling point (212° F.). Processing is 

 the heating period in a canner to kill bacteria that 

 would cause food to spoil. 



For corn, peas, beans, and other common vege- 

 tables (except tomatoes) use a steam pressure 

 canner. To process these foods safely in reason- 

 able time takes heat of at least 240° F, Only by 

 holding steam under pressure can you get the high 

 temperatures needed for this job. 



A limited number of pressure canners — the size 

 to process seven quart jars at one time- — are being 

 manufactured and distributed by rationing. 



There are not nearly enough steam pressure 

 canners to go around. But if individuals and 

 groups owning canners share them and keep them 

 working at capacity, steam pressure canners will 

 preserve millions of jars of food. 



If you have no steam pressure canner, team with 

 someone who has. Or go to a community food 

 preservation center. Or if you would make extra 

 good use of a canner, apply through your county 

 farm rationing committee to buy one. 



A word on other canning methods : 



Oven canning has these disadvantages: Juice 

 bubbles out or steams away; peaches and pears are 

 likely to darken. You can do a more dependable 

 job of canning fruit in a boiling water bath. For 

 the vegetables that need high heat to kill bacteria, 

 oven canning is not safe. Even though the oven 

 goes to 250° F. or higher, food inside the glass jars 

 stays at about the boiling point. 



The so-called open-kettle method of canning 

 fruits and tomatoes is risky. Bacteria may get in 

 when food is transferred from kettle to jar. 



If you cannot have the use of a pressure canner, 

 consider other ways to preserve some foods : Dry- 

 ing corn, for example, and okra, and full-grown 

 lima beans. Brining purple top fall turnips, snap 

 beans, cabbage. 'Pickling green tomatoes, cucum- 

 bers. Quick-freezing foods, if you can get freezer- 

 locker space. Storing squash, pumpkins, late cel- 

 ery cabbage, root vegetables — in cellar, mound, 

 or pit. 



Canning Arithmetic 



The table below gives some idea of the amount 

 of fruits or vegetables (as bought or picked) that 

 canning takes. Weight per bushel may vary. 



Apples 1 bu. (50 lb.) cans 17-20 qt. 



Beans, lima 1 bu. (28 lb.) cans 6-8 qt. 



Beans, snap 1 bu. (24 lb.) cans 16-20 qt. 



Beets - 1 bu. (60 lb.) cans 22-24 qt. 



Berries 24-qt. crate cans 15-24 qt. 



Carrots...... 1 bu. (50 lb.) cans 20-22 qt. 



Cherries 1 bu. (56 lb.) cans 20-25 qt. 



Corn 1 bu. (72 lb.) cans 8-9 qt. 



(whole-kernel). 



Grapes 1 bu. (48 lb.) cans 16-20 qt. 



Greens 1 bu. (12 lb.) cans 5-7 qt. 



Peaches 1 bu. (50 lb.) cans 18-20 qt. 



Pears 1 bu. (58 lb.) cans 20-24 qt. 



Peas 1 bu. (3^ lb.) cans 12-16 pt. 



Plums , 1 bu. (56 lb.) cans 24-30 qt. 



Squash 1 bu. (40 lb.) cans 16-20 qt. 



Strawberries 24-qt. crate cans 10-15 qt. 



Sweetpotatoes 1 bu. (52 lb.) cans 16-20 qt. 



Tomatoes 1 bu. (56 lb.) cans 15-20 qt. 



