■ iVl t I ABLE Fruits, tomatoes/ pickled vegetables 



KIND 



OF 



FOOD 



Pimientos, ripe 



Plums, prunes 



Rhubarb 



Sauerkraut 



Strawberries -. 



Tomatoes 



Tomato juice 



Fruit juices 



Fruit purees 



HOW TO PREPARE 



Place in hot oven for 6 to 8 minutes. Dip inlo cold water. Remove 

 skins, stems, and seed cores. Pack and add V^ teaspoon of sail to each 

 pint. Do not add liquid. Adjust lids. Process for 



To can whole, prick skin. Or cut in half. Heat to boiling in juice, or in thin 

 to medium sirup. Pack hot; cover with boiling liquid. Adjust lids. 

 Process for 



Cut into V2 inch lengths. Add Vi cup sugar to each quart rhubarb and let 

 stand to draw out juice. Bring to boil. Pack hot; cover with hot juice. 

 Adjust lids. Process for 



Heat well fermented sauerkraut to simmering — do not boil. Pack into 

 jars; cover with hot juice. Adjust lids. Process for '. 



Stem berries and add V2 cup sugar to each quart of fruit. Bring slowly to 

 boil. Remove from stove. Let stand overnight. Bring quickly to boil. 

 Pack hot; cover with hot juice. Adjust lids. Process for 



Use only perfect, ripe tomatoes. Scald, remove stem ends, peel, and 

 quarter. Bring to rolling boil; stir as tomatoes heat. Pack hot; add 1 

 teaspoon salt to each quart. Adjust lids. Process for 



Use soft but perfect tomatoes. Remove stem ends, cut into pieces. Sim- 

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

 each quart. Reheat at once just to boiling. Fill into hot jars or bottles 

 at once. Leave V4 inch head space in jars, V2 inch in bottles. Adjust 

 lids. Process for - 



Berries, red cherries, plums, or blends of these — remove pits; crush the 

 fruit. Heat to simmering. Strain through a cloth bag. Add sugar if 

 desired — about V2 to 1 cup sugar to 1 gallon of juice. Heat again to 

 simmering. Fill into hot jars or bottles. Leaye V4 inch head space in 

 jars, V2 inch in bottles. Adjust lids. Process fot 



Use soft, but sound fruit. Put cooked fruit through a fine sieve. Proceed 

 as for fruit juices. Adjust lids. Process for . 



Time to process in 



boiling-water bath 



at 212° F. 



Pints Quarts 



Minutes 

 40 



15 



10 

 25 



15 



10 



15 



5 

 20 



Minutes 



15 



10 

 30 



15 



10 



15 



5 

 20 



TO FIGURE YIELD OF 

 CANNED FRUIT FROM FRESH 



Legal weight of a bushel of a 

 fruit varies in different States. These 

 are average weights: 



Fruit Fresh Canned 



Apples |j 1/2 _3 |b t ^ 



15-8 cops 1 qt. 



Scled*'™ I 1 bu <56lb.) 22-32 qt. 



picked ^ cup$ t qf 



Gmra (1 bo. (48 lb.) 16-20 qt. 



Grapes | 21/2 _3 |b 1 qf 



P«.«,-h« I 1 bu - < 48 ,b > 18 " 24 *■ 



Peaches 1 2 _ 21/2 |b 1 qf 



P„,« / 1 bo - <*> lb > 2 °-*5 qt. 



fears \2-2V 2 lb. 1 qt. 



Ploms / 1 bu - < M lb > 24 ~ 30 <»'• 



Moms \2-2V2 lb. 1 qt. 



SMU*. --..{&* £» j"»* 



t—~ ._■-{! ,&<K ■"?*** 



Acknowledgment is made to the research 

 laboratories of the National Canners As- 

 sociation fpr aid in arriving at the process- 

 ing times and temperatores given in this 

 pamphlet. 



13 



