TO CAN 



F R U I T 



4. Slip off skins; take out pits. 

 Cut in slices or halves. To keep 

 from turning dark, drop at once into 

 1 gallon of water with 2 table- 

 spoons salt, 2 of vinegar. Then 

 drain. 



5. If fruit is juicy, add sugar — V2 

 cup to each quart of uncooked 

 peaches. Then heat to boiling and 

 pack in its own juice. 



6. For less juicy fruit — drop into 

 boiling sirup. (See page 4.) Heat 

 fruit through, but don't cook until 

 soft. 



7. If you're canning without sugar — 

 cook fruit in its own juice. Or add 

 just enough hot water to keep fruit 

 from sticking to pan. 



12. Push long wire bail over lid 

 into groove. Leave the short wire 

 up, loose. Work fast and put jars 

 into canner as soon as filled. 



13. When all jars are in, see that 

 water comes over tops. Put on 

 canner lid. When water boils hard, 

 count time, and process 20 minutes 

 at sea level; longer at higher alti- 

 tudes. (See page 12.) 



14. When time's up, take out jars,- 

 quickly push the short wire down to 

 complete seal of each jar. Protect 

 your hands with thick cloth. 



15. Set jars out to cool right side 

 up, on thick cloth or paper. Keep 

 them away from drafts or sudden 

 cold. Don't cover. 



Food spoils if it stands around 



