13 
water bath, 
cool. 
With Steam Pressure Outfit sterilize 60 
minutes at 5 to 10 pounds pressure. 
Tomatoes 
Take medium sized tomatoes. Wash them, 
blanch lj£ minutes or until skins are loose, 
cold-dip and remove the skins. Pack whole 
in jar, filling the spaces with tomato pulp 
made by cooking large and broken tomatoes 
until done and then straining and adding 1 
level teaspoonful of salt to each quart of the 
pulp. Put on rubber and top and adjusttop 
bail or screw top on with thumb and little 
finger. Sterilize 22 minutes in hot-water 
bath. Remove jars, complete seal and cool. 
With Steam Pressure Outfit sterilize 15 
minutes at 5 to 10 pounds pressure. 
Tomatoes may be cut in pieces, packed 
closely into jars and sterilized 25 minutes in 
hot-water bath. If this is done do not add 
any liquid, as the liquid in the tomatoes will 
be sufficient. 
CAN ALL FOOD THAT CAN BE CANNED 
Remove jars, complete seal and 
THE CANNING OF FRUITS 
For fruits, as well as for vegetables, the 
Single Period Cold-pack method is best. 
With some exceptions, as shown in the table 
on page 2, fruits should be blanched before 
canning. When fruits are intended for table 
use, syrup should be poured over them to fill 
the jars. In canning fruits to be used for 
pie-filling or in cooking, where unsweetened 
fruits are desirable, boiling water is used in- 
stead of syrup, and the sterilization period in 
hot-water bath is thirty minutes. 
SYRUPS 
In the directions given various grades of 
syrup are mentioned. These syrups are made 
as follows: 
Thin — 1 part sugar to 4 parts water. 
Medium — 1 part sugar to 2 parts water. 
Thick — -1 part sugar to 1 part water. 
Heat the water to boiling, then add the 
sugar gradually, stirring constantly and keep- 
ing the liquid boiling until the sugar is dis- 
solved, Syrup made in this way requires 
little or no skimming. 
Use thin syrup with sweet fruits. Use 
medium syrup with sour fruits. Thick syrup 
is used in candying and preserving. 
Because of the shortage of sugar it is 
important to use substitutes wherever pos- 
sible. A very satisfactory syrup for fruits 
may be made of one part of light corn syrup 
or honey to three parts of water or juice of 
the fruit. Add the honey or corn syrup to 
the liquid and simmer ten minutes. 
Allow two cupfuls of syrup to each quart 
jar of fruit. 
SPECIAL INSTRUCTIONS FOR CANNING FRUITS 
Apples 
Wash, pare, quarter or slice and drop into 
weak salt water. Blanch lj£ minutes, cold- 
dip, pack into jar and cover with water or 
thin syrup. Put on rubber and top and 
adjust top bail or screw top on with thumb 
and little finger. Sterilize for 20 minutes in 
hot-water bath. Remove jars, complete seal 
and cool. 
With Steam Pressure Outfit sterilize 8 
minutes at 5 to 10 pounds pressure. 
Apples shrink during sterilization and for 
this reason economy of space is obtained by 
canning them in the form of sauce instead of 
in quarters or slices. In canning sauce fill 
the jars with the hot sauce and sterilize 12 
minutes in hot-water bath. 
Apricots 
Use only ripe fruit. Wash, cut in half and 
remove pit. Blanch 1 to 2 minutes. Pack in 
jar and cover with medium syrup. Put on 
rubber and top and adjust top bail or screw 
top on with thumb and little finger. Sterilize 
16 minutes in hot-water bath. Remove 
jars, complete seal, cool and store. 
With Steam Pressure Outfit sterilize 10 
minutes at 5 to 10 pounds pressure. 
Blackberries 
Wash, pack closely and cover with medium 
syrup. Put on rubber and top and adjust 
top bail or screw on top with thumb and little 
finger. Sterilize 16 minutes in hot- water 
bath. Remove jars, complete seal and cool. 
With Steam Pressure Outfit sterilize 10 
minutes at 5 to 10 pounds pressure. 
Blueberries Loganberries 
Currants Raspberries 
The method is the same as for blackberries. 
Sterilize 16 minutes in hot- water bath. 
With Steam Pressure Outfit sterilize 10 
minutes at 5 to 10 pounds pressure. 
Cherries 
Cherries should be pitted before being 
canned. Pack in jar and cover with medium 
syrup. Put on rubber and top and adjust top 
bail or screw on top with thumb and little 
finger. Sterilize 16 minutes in hot- water 
bath. Remove jars, complete seal and cool. 
With Steam Pressure Outfit sterilize 10 
minutes at 5 to 10 pounds pressure. 
Fruit Juices 
See “Winter Jelly Making” on page 17. 
Pears 
Peel and drop into salt water to prevent 
discoloration. Blanch lj£ minutes. Pack in 
jar, whole or in quarters, and cover with thin 
syrup. Put on rubber and top and adjust 
top bail or screw on top with thumb and little 
