Sweetening Fruit 
To make sugar sirup.—Boil sug- 
or and water or fruit juice for 5 
minutes. Remove scum. 
Sirup Sugar Water or juice 
(cups) (cups) 
A cL Beceem asa 1 3 
Medium ..... 1 2 
Heavy .:.... 1 1 
To extract juice, crush thorough- 
ly ripe, sound, juicy fruit. Heat fo 
boiling over low heat. Strain 
through jelly bag or other cioth. 
For juicy fruit—You can add 
sugar directly to juicy fruit, then 
heat without added liquid. Use 
about !/, cup sugar to a quart of 
fruit. Keep heat low. Pack hot. 
If sugar is scarce.—Use light 
cor sirup or mild-flavored honey 
to replace as much as half the 
_ sugar called for in canning fruit. 
Do not extend canning sugar 
with brown sugar, or with molas- 
_ ses, sorghum, or other strong-fla- 
vored sirups. Their flavor overpow- 
ers the fruit flavor and some of 
these darken the fruit. 
Saccharin is not recommended. 
Canning Without Sweetening 
You may can fruit without 
sweetening—in its own juice, in 
extracted juice, or in water. Sugar 
helps fruit hold ifs shape, color, 
and flavor, but is not needed to 
prevent spoilage. Process unsweet- 
ened fruit fhe same as sweetened. 
Processing ‘Times 
Processing times recommended 
are for fruits prepared and packed 
only according to directions given 
in this publication. 
10 
HOW TO 
APPLES 
Pare and core apples, cut in pieces. To keep fruit 
from darkening, drop it into water containing 2 table- 
spoons each of salt and vinegar per gallon. Drain, 
then boil 5 minutes in thin sirup or water. 
In glass jars.—Pack hot fruit to !/, inch of top. 
Cover with hot sirup or water, leaving '/-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 cf self-sealing type. 
in tin cans.—Pack hot fruit to '/4 inch of top. Fill 
to top with hot sirup or water, Exhaust and seal cans. 
Process in boiling-water bath (212° F.)— 
No. 2 cans. .10 min. No. 2!/, cans. .10 min. 
APPLESAUCE 
Make applesauce, sweetened or unsweetened. Heat 
through, stirring to keep it from sticking to pan. 
In glass jars.—Pack hot to !/% inch of top. Adjust 
lids. Process in boiling-water bath (212° F.)— 
Quart jars... .10 min. 
Pint jars. ...10 min. 
As soon as you remove jars from canner, complete 
seals if closures are not of self-sealing type. 
In tin cams.—Pack hot to top. Exhaust and seal 
cans. Process in boiling-water bath (212° F.)— 
No. 2 cans. .10 min. No. 2!/, cans. .15 min. 
APRICOTS 
Follow method for peaches. Peeling may be omitted. 
BEETS, PICKLED 
Cut off beet tops, leaving 1 inch of stem. Also_ 
leave root. Wash beets, cover with boiling water, and 
cook until tender. Remove skins and slice beets. For 
sirup, ose 2 cups vinegar (or 1!/2 cups vinegar and !/, 
cup water) to 2 cups sugar. Heat to boiling. 
Pack hot beets in glass jars to !/) inch of top. Cover 
CAN 
(212° F.)— 
FRUITS 
with boiling pickling sirup, leaving '/- < 
top of jar. Add "2 teaspoon salt to pints, 1 tea: 
Pint jars. ...30 min. Quart jars. 
As soon as you remove jars from canner 
seals if closures are not of self-sealing type. 
BERRIES, EXCEPT STRAWBERRIES 
HOT PACK. — (For firm berries.) Wash berries a 
drain well. Add !/, cup sugar to each quart f 
Cover pan and bring to boil, shaking pan to k 
berries from sticking. eRe 
jar lids. Process in boiling-water bath (212° F.)— — 
Quart jars... .15 min. 
As soon as you remove jars from canner, comp 
seals if closures are not of self-sealing type. 
in tin cans.—Pack hot to top. Exhaust and 
cans. Process in boiling-water bath (212° F.)— — 
No. 2!/; cans. 
Pint jars. ...15 min. 
No. 2 cans. .15 min. 
COLD PACK. —_(For red raspberries and othe i 
berries.) ne berries and drain well 
while filling for a full pack. Cover with boiling « s 
leaving !/,-inch space at top. Adjust lids. Proces 
boiling-water bath (212° F.)— ; 
Pint jars....20 min. Quart jars....20 m 
seals if closures are not .of self-sealing type. 
In tin cans.—Fill cans to '/ inch of top. Sh 
down while filling for a full pack. Fill to top 
boiling sirup. Exhaust and seal cans. Process in ] 
water bath (212° F.)— 
No. 2 cans. .15 min. No. 2i/, cans 
CHERRIES. 
Follow method for firm pemies adding 
when heating unpitted SUSIE to : 
pile to. the seo 
