“rRUITS, TOMATOES, PICKLED V 
hausting Tin Cans 
Nith tin cans, the temperature of the food must be 170° F. or higher 
ven the cans are sealed. Food is heated to drive out air and help 
vent discoloring and loss of flavor. Also, sealing hot prevents bulging 
of can ends and breaking of seams. You can get the right sealing tem- 
*) perature by packing food hot or heating it in the open cans (exhausting) or 
both. Even when food is packed hot, you'll need to reheat it before sealing 
the cans if the temperature has fallen below 170°. It is best to have a 
: thermometer for checking temperatures of cans. 
To exhaust, heat the open, filled cans of fruit in boiling water according 
_to the directions on page 11. 
Remove cans from water one at a time. Replace any liquid spilled from 
- can by filling to the top with boiling packing liquid or with boiling water. 
Place clean lid on filled can. Seal at once. 
Processing in Boiling-Water Bath 
For cold pack i in n glass jars have water in the canner hot buf not boiling, 
_ to prevent breakage. For all other packs have water boiling. 
ae Put filled glass jars or tin cans in canner. Add boiling water if needed 
es “to oda water an. We or two over tops of containers. Don’t pour boiling 
: Bree ccitime as soon as water comes to a ssiline boil. Then boil gently 
d ee for the time given in the cuieeteae for Une fore you are 
do not have self-sealing- -type closures. The directions on page 3 
o with ach kind. © 
ETABLES 
Cool jars top side up. Give each jar room so air can get to all sides. 
Never set a hot jar on a cold surface or in a draft—sudden coolig) may 
break a jar. Do not cover jars while they are cooling. 
Tin cans. 
Cool tin cans quickly in cold, clean water, using as many 
changes of water as necessary to cool them rapidly. Take them out of 
the water while they are slightly warm so théy will dry in the air. Stagger 
cans if you stack them, so air can get around them. 
TO FIGURE YIELD OF CANNED FRUIT FROM FRESH 
Legal weight of a bushel of fruit varies in different States. These are 
average weights: 
Food 
Berries, except strawberries .... 
Cherries, as picked .......... 
Peachesiisc or rere ee catie 
Fresh 
1_bu, (48°1b.) 
2'/, to 3 Ib. 
24-qt. crate 
5 to 8 cups 
1 bu, (56 Ib.) 
6 to 8 cups 
1 bu. (48 Ib.) 
2 to 2'/, Ib. 
1 bu. (50 Ib.) 
2 to 2\/, Ib. 
1 bu. (56 Ib.) 
2 to 21/5 Ib. 
24-qt. crate 
6 to 8 cups 
1 bu. (53 Ib.) 
2/2 to 3 Ib. 
Canned 
16 to 20 qt. 
1 at. 
12 to 18 qt. 
1 qt. 
22 to 32 qt. 
1 qt. 
18 to 24 at. 
1 qt. 
20 to 25 qt. 
1 qt. 
24 to 30 at. 
1 qt. 
°12 to 16 at. 
1 at. 
15 to 20 qt. 
1 qt. 
5 
