HOW TO CAN FRUITS, TOMATOES, PICKLED VEGETABLES 
PLUMS—continued 
In tin cans.—Pack hot fruit to '/ inch of top. Fill to top with boiling 
liquid. Exhaust and seal cans. Process in boiling-water bath (212° F.)— 
Nowe27cans. -:.7..- 15 minutes No. 2!/, cans....... 20 minutes 
RHUBARB 
Wash rhubarb and cut into !/5-inch pieces. Add !/, cup sugar to each 
quart rhubarb and let stand to draw out juice. Bring to boiling. 
In glass jars.—Pack hot to 1/ inch of top. Adjust jar lids. Process in 
boiling-water bath (212° F.)— 
PinitajCisrest. cen 10 minutes 
As soon as you remove jars from canner, complete seals if closures are 
not of self-sealing type. 
Quart jars......... 10 minutes 
In tin canms.—Pack hot to top. Exhaust and seal cans. Process in 
boiling-water bath (212° F.)— 
No 2,cans;:-. 2 -i.:2. 10 minutes No. 2! cans....... 10 minutes 
SAUERKRAUT 
Heat well-fermented sauerkraut to simmering. Do not boil. 
In glass jars.—Pack hot kraut to !/ inch of top. Cover with hot juice, 
leaving !/:-inch space at top of jar. Adjust jar lids. Process in boiling-water 
bath (212° F.)— 
Pint-jars....=....2- 25 minutes 
As soon as you remove jars from canner, complete seals if closures are 
not of self-sealing type. 
In tin cams.—Pack hot kraut to !/4 inch of top. Fill to top with hot 
juice. Exhaust and seal cans. Process in boiling-water bath (212° F.)— 
Nor 2:cans. .... cu. 15 minutes No. 2!/, cans....... 20 minutes 
Quart jars......... 30 minutes 
STRAWBERRIES 
Wash and stem berries. Add !/, cup sugar to each quart of fruit. Bring 
slowly to a boil, shaking pan to keep fruit from sticking. Remove from 
stove and let stand overnight. Bring quickly to boil. 
In glass jars.—Pack hot to \/y inch of top. Adjust jar lids. ioe in 
boiling-water bath (212° F.)— 
Pintifarsei.c0. 74 15 minutes 
As soon as you remove jars from canner, complete seals if closures are 
not of self-sealing type. 
12 
Quart j[Ors.y. wines 15 minutes 
TOMATO JUICE 
In tin cans.—Pack hot to top. Exhaust and seal cans. Process in boi - 
ing-water bath (212° F.)— ‘ 
No:?2 cans. 2-2. 10 minutes No. 2!/, cans....... 
TOMATOES 
Use only perfect, ripe tomatoes. To loosen skins, dip into boiling water 
for about !/) minute; then dip quickly into cold water. Cut out stem end 
and peel tomatoes. 
HOT PACK.—Quarter peeled tomatoes. Bring to boil, stirring often. Baek 
hot in glass jars to '/% inch of top. Add '/, teaspoon salt to pints; 1 | 
teaspoon to quarts. Adjust jar lids. Process in boiling-water bath (212° F.)— © 
Quart jars. ........ 10 minutes 
As soon as you remove jars from canner, complete seals if closures are 
not of self-sealing type. 
Bint [arse scene 10 minutes 
COLD PACK.—Leave tomatoes whole_or cut in halves or quarters. 
In glass jars.—Pack tomatoes to '/) inch of top, pressing gently to 
fill spaces. Add no water. Add !/, teaspoon salt to pints; 1 teaspoon to 
quarts. Adjust lids. Process in boiling-water bath (212° F.)— : 
Quart jars-35 > eae 
As soon as you remove jars from canner, complete seals if closures ar 
not of self-sealing type. 
In tin cans.—Pack tomatoes to top, pressing gently to fill spaces. Ad 
no water. Add !/, teaspoon salt to No. 2 cans; 1 teaspoon to No. aif, 
Exhaust and seal cans. Process in boiling-water bath (212° F.)— 
No. 2!/2 cans....... 55 minutes 
Pint-jars. =.) 5 22. 35 minutes 
No. 2 cans....... 45 minutes 
Use ripe, juicy tomatoes. Wash, remove stem ends, cut into pieces. 
Simmer until softened, stirring often. Put through strainer. Add 1 teaspocut 
salt to each quart juice. Reheat ‘at once just to boiling. 
In glass jars.—Pack boiling hot juice to '/ inch of top. Adjust jar lid: 
Process in boiling-water bath (212° F.)— 
Pintzjarss5 ene 15 minutes Quartjars ss. 3 er 
As soon as you remove jars from canner, SumREIBIE seals if closures ar 
not of self-sealing type. 
In tin cans.—Pack boiling hot juice to top. Seal cans at once. 
in boiling-water bath (21 2° F.)— 
No. 2 cans.:.....15 minutes 
