14 HOME CANNING MANUAL 
finger. Sterilize 20 minutes in hot-water 
bath. Remove jars, complete seal and cool. 
A slice of lemon may be added to the con- 
tents of each jar for flavor. 
With Steam Pressure Outfit sterilize 8 
minutes at 5 to 10 pounds pressure. 
Peaches 
Blanch in boiling water long enough to 
loosen skins. Some peaches do not peel 
readily even if dipped in boiling water. In 
such cases omit dipping in boiling water and 
pare them. Cold dip and remove skins. Cut 
in half and remove stones. Pack in jars and 
cover with thin s rup. 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. 
Plums 
Wash, 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. 
Pineapples 
Pare, remove eyes, shred or cut into slices 
or small pieces, blanch 3 to 5 minutes, accord- 
ing to size of pieces, and pack in jar. Cover 
with medium syrup. Put on rubber and top 
and adjust top bail or screw on top with thumb 
and little finger. Sterilize 30 minutes in hot- 
water bath. Remove jars, complete seal and 
cool. 
With Steam Pressure Outfit sterilize 10 
minutes at 5 to 10 pounds pressure. 
Quinces 
The method is the same as for apples. 
They may be canned with apples. Sterilize 
20 minutes in hot-water bath 
With Steam Pressure Outfit sterilize 8 
minutes at 5 to 10 pounds pressure. 
Rhubarb 
Wash and cut into short lengths. Cover 
with boiling water or thin syrup. Put on 
rubber and top and adjust top bail or screw 
on top with thumb and little finger. Sterilize 
20 minutes in hot-water bath. Remove jars, 
complete seal and cool. 
With Steam Pressure Outfit sterilize 15 
minutes at 5 to 10 pounds pressure. 
Strawberries 
Wash and pack closely in jar. 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. 
CANNING IN TIN 
In sections where there is a large yield of 
fruits or vegetables canning in tin in the home 
is practical. This is especially true when 
the goods are to be sold, as tin cans are more 
easily transported than glass containers. Tin 
cans of standard sizes may be purchased in 
sanitary or cap and hole type. The No. 2 
can is most satisfactory for canned vege- 
tables and small fruits. No. 3 is used for 
peaches, pears, and tomatoes. Enameled 
tins should be used when canning berries, 
plums, cherries, beets, pumpkins, and greens. 
To can in tin special equipment is needed. 
This includes a capping steel, a tipping cop- 
per, fire pot for heating tools, flux, sal am- 
moniac and wire solder. Sanitary cans re- 
quire a special machine for sealing, which 
eliminates the use of all other equipment. 
Fruits and vegetables are prepared as 
shown in the directions given for the cold- 
pack method on pages 8 and 9. The only 
variation is that after the product is packed 
the cap is soldered and cans are then put 
into the sterilizer and exhausted from two to 
fifteen minutes, depending upon the kind 
of contents. Exhausting is necessary as it 
A WORD AS TO BOTULISM 
Wide-spread attention has been attracted by the statement that vegetables canned 
by the Single Period Cold-pack Method had caused cases of poisoning technically 
known as botulism. It has been declared that the bacillus botulinus , which produces 
botulism, was a menace to all users of vegetables canned by this method. Such state- 
ments were obviously circulated by those seeking to discourage American food-thrift. 
Expert research workers of the National War Garden Commission and the United 
States Department of Agriculture agree that there is no danger of botulism from eating 
vegetables which have been canned by carefully following the directions issued by the 
Commission or the Department. CARE MUST BE TAKEN, HOWEVER, TO 
FOLLOW DIRECTIONS EXPLICITLY. Cooking canned vegetables for 10 minutes 
at the boiling point, after opening the jar for use, will remove any possible danger. 
This applies also to Apricots and Pears. 
