Kl&II-a ■ B.MM- 



Wash With Care 



Before starting to peel or cut any 

 food for canning, wash it free from 

 sand or dirt . . . through several 

 waters if need be. 



Head Space 



Leave V2 inch head space when 

 you cover fruits, tomatoes, and 

 pickled vegetables with liquid. This 

 unfilled space is needed because 

 food expands as it heats in canning. 



If You Live Above Sea Level 



If you live 1,000 feet or more 

 above sea level, you have to process 

 your food in a boiling-water bath 

 longer. The reason: water boils at 

 a temperature below 212° F. at 

 these higher altitudes. So you have 

 to add time to make up for less heat. 



Follow these rules: For each 1 ,000 

 feet above sea level add 1 minute to 

 processing time given in table at 

 right, if the time called for is 20 

 minutes or less. If the processing 

 called for is more than 20 minutes, 

 add 2 minutes for each 1 ,000 feet. 



Starting Hot 



Processing times are for hot-packed 

 food — as near boiling as possible 

 when processing starts. 



12 



Fruits, tomatoes, pickled vegetables CAN N I N G 



KIND 



OF 



FOOD 



Apples 



Apricots . 



Beets, pickled. 



Berries (except 

 strawberries) 



Ch 



ernes 



Peach 



Pears. 



HOW TO PREPARE 



Pare, core,, cut in pieces. To keep from darkening, dip in a gallon of 

 water containing 2 tablespoons of salt and 2 of vinegar. Steam or boil 

 in thin sirup or water 5 minutes. Pack hot; cover with hot liquid. Adjust 

 lids. Process for 



Or make applesauce, sweetened or unsweetened. Pack hot. Adjust 

 lids. Process for ZZ __... 



Same as peaches. 



Cook beets until tender in water to cover. Remove skins,- slice. Pack 

 hot. Cover with boiling liquid (2 cups vinegar to 1 cup sugar). 

 Add 1 teaspoon salt to each quart jar. Adjust lids. Process for 



Drain well after washing. For firm berries, add V2 cup sugar to each quart 

 fruit, cover pan, bring to boil, and shake pan to keep them from stick- 

 ing. Pack hot; cover with hot liquid. Adjust lids. Process for 



For red raspberries and other soft berries, fill jars with raw fruit and shake 

 down for a full pack. Cover with boiling sirup made with juice. Adjust 

 lids. Process for — 



Time to process in 



boiling-water bath- 



at212° F. 



Pints 



Quarts 



For pitted cherries, follow directions for firm berries. For cherries with 

 pits, follow directions for firm berries but add a little water to prevent 

 sticking. Adjust lids. Process for — 



For easy peeling, put peaches in wire basket or cheesecloth and dip for a 

 minute or two in boiling water, then quickly into cold. Slip off skins; 

 take out pits. Slice or cut in halves. To keep from darkening, dip in a 

 gallon of water containing 2 tablespoons of salt and 2 of vinegar; 

 drain. If fruit is juicy, add V2 cup sugar to each quart of raw fruit. Heat 

 to boiling. For less juicy fruit drop into thin to medium sirup, boiling 

 hot, and just heat through. Pack hot; cover with boiling liquid. Ad- 

 just lids. Process for - 



Peel, cut in halves, core. Same as less juicy peaches. 



Minutes 



15 



Minutes 



15 



10 



10 



30 



15 



20 



15 



30 



15 



20 



15 



20 



20 



