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OMATOES 
RUIT JUICES 
Wash, remove pits, if desired, and crush fruit. Heat 
immering. Strain through cloth bag. Add sugar, if 
de: ired—\/, to 1 cup to 1} gallon juice. 
In glass jars.—ill hot to top. Adjust j jar lids. Proc- 
ess in water bath with water at simmering tempera- 
_ ture (below boiling, 180° F.)— 
Pint jars... .20 min. Quart jars. ...20 min. 
As soon as you remove jars from canner, complete 
‘seals if closures are not of self-sealing type. 
In tin cans.—Fill hot to top. Seal cans at once. 
| Process in water bath with water at simmering temper- 
Re 
ature (below boiling, 180° F.)— 
No. 2 cans. .20 min. No, 2!/2 cans. .20 min. 
_ FRUIT PUREES 
Use sound, ripe fruit. Wash; remove pits, if desired. 
Cut large fruit in pieces. Simmer until soft, adding a 
little water if needed to keep fruit from sticking. Put 
through a strainer or food mill. Add sugar to taste. 
Heat again to simmering. 
In glass jars.—Pack hot to / inch of ron Adjust 
lids. Process in boiling-water bath (212° F.)— 
Pint jars. ...20 min. Quart jars. ...20 min. 
As soon as you remove jars from canner, complete 
seals if closures are not of self-sealing type. 
ze In tin cans.—Pack hot to top. Exhaust and seal 
cans. Process in boiling-water bath (212° F.)— 
No. 2 cans. 
.20 min. No. 21/2 cans. .20 min. 
| PEACHES 
Wash peaches. Dip in boiling water, then quickly 
cold water. Remove skins, cut peaches in halves, 
move: pits. Slice if desired. To prevent darkening 
during preparation, drop fruit into water containing 
2% table espoons each of salt and vinegar per gallon. 
fore heating or packing cold. 
eat peaches through in hot sirup. If 
‘of jar. 
PICKLED VEGETABLES 
In glass jars.—Pack hot fruit to !/) inch of top. 
Cover with boiling liquid, leaving !/2-inch space at top 
Adjust jar lids. Process in boiling-water bath 
(212° F.)— 
Pint jars. ...20 min. Quart jars... .20 min. 
As soon as you remove jars from canner, complete 
seals if closures are not of self-sealing type. 
In tin cans.—Pack hot fruit to !/% inch of top. Fill 
to top with boiling liquid. Exhaust and seal cans. Proc- 
ess.in boiling-water bath (212° F.)— 
No. 2 cans. .25 min. No. 2!/, cans. .35 min. 
COLD PACK.—Prepare peaches as directed above. 
In glass jars.—Pack raw fruit to !/2 inch of top. 
Cover with boiling sirup, leaving !/2-inch space at top 
of jar. Adjust jar lids. Process in boiling-water bath 
(212° F.)— 
Pint jars. ...25 min. Quart jars... .35 min. 
As soon as you remove jars from canner, complete 
seals if closures are not of self-sealing type. 
In tin cans.—Pack raw fruit to '/ inch of top. Fill 
to top with boiling sirup. Exhaust and seal cans, Proc- 
ess in boiling-water bath (212° F.)— 
No. 2 cans. .25 min. No.-2!/. cans. .35 min. 
PEARS 
Wash pears. Peei, cut in halves, and core. Continue 
as with peaches, either hot or cold pack. 
° 
PLUMS 
Wash plums. To can whole, prick skins. Freestone 
varieties may be halved and pitted. Heat to boiling 
in sirup or juice. If fruit is very juicy you may heat it 
with sugar, adding no liquid. 
In glass jars.—Pack hot fruit to iy, inch of top. 
Cover with boiling liquid, leaving !/2-inch space at top 
of jar. Adjust jar lids. Process in boiling-water bath 
(212° F.)— 
Pint jars....15 min. Quart jars. ...15 min. 
As soon as you remove jars from canner, complete 
seals if closures are not of self-sealing type. 
for is 20 minutes or less. 
ene me Bes er 
Work Out Air Bubbles 
After filling glass jars, work 
the blade of a table knife down 
the sides to remove air bubbles. 
Add more liquid if needed to cover 
food. Be sure to leave space at top 
of jor as directed, 
How to Exhaust Tin Cans 
To exhaust, place open, filled 
cans in a large kettle with boiling 
water about 2 inches below can 
tops. Cover keltle, bring water 
back to boiling, boil 10 minutes. 
You may omit this step if food 
is packed hot and its temperature 
is 170° F. or higher when cans are 
ready for sealing. To be sure of 
the temperature you- will need to - 
test it with a thermometer, placing 
the bulb at the center of the can. 
Unless you make this check, always 
heat the food in the open cans. 
If You Don’t Exhaust 
After filling cans,’ work out air 
-bubbles. Add more liquid if needed 
to fill cans to top. Seal at once 
and pepcess as directed. 
if You live Above Sea Level 
If you live at an altitude of 1,000 
feet or more, you have to process 
food in a boiling-water bath for 
a longer time. For each 1,000 feet 
above sea level, add 1 minute to 
processing time if the time called 
lf the 
processing called for is more than 
20 minutes, add 2 minutes for 
—— 1,000 feet. 
Ho 
