The RURAL NEW-YORKER 
1237 
Canning Fruits and Vegetables 
Canning Berries 
The following directions, issued by the 
United State Department of Agriculture, 
may be used with dewberries, blackberries, 
Logan blackberries, raspberries, strawber¬ 
ries and currants. The better the con¬ 
dition of the fruit the finer the quality of 
the canned product. Berries should be 
gathered and kept only in shallow baskets 
or vessels. They become bruised and 
crushed if too many are in one container. 
Only sound, uniformly ripe berries should 
be canned. 
Sort the berries carefully. Wash by 
placing them in a colander and pouring 
water over them. Pack as closely as 
possible, without crushing, in a jar which 
has been boiled for 15 minutes. When 
the jar is full of fruit, fill with a syrup 
made ns sweet as the individual taste de¬ 
sires. Syrups vary from two cups of 
sugar in four quarts of water to 13 cups 
of sugar in four quarts of water. A 
richer color and flavor will be obtained by 
using berry, juice instead of water in 
making the syrup. 
Remove the rubber from the hot soda 
solution in which it has been soaked (one 
tablespoon of cooking soda to one quart 
of hot water) and put on jar. Put top. 
which has been boiled, in place. Partially 
screw on screw tops, and with glass tops 
put one bail in position. 
Place jars on the false bottom of woqd 
in a commercial hot water bath canner 
or in a washboiler or lard can. Have 
sufficient water to cover the jars, or if; 
the cover fits tightly on the vessel used 
for boiling the jars, water to the shoul¬ 
ders of the jars will be sufficient. Boil 
pint jars 10 minutes and quart jars 12 
minutes. Remove jars, tighteu covers 
and place upside down (except vacuum- 
type jars) in a place free from drafts to i 
test for leaks. If a jar leaks remove rub¬ 
ber, put a new wet one in position and j 
'boil jar 15 minutes more. Store in a ! 
cool, dark, dry place. 
Limms 
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Canning String Beans 
Many housekeepers write us that they 
have trouble in keeping canned string 
beans. We always have entire success 
With the cold pack method, and repeat 
once more the instructions given by the 
United States Department of Agricul¬ 
ture : 
Select small, tender wax or green beans 
for canning purposes. Beans which have 
grown within the pod to any size are 
difficult to can and the resulting product 
is not as satisfactory as one from younger 
beans. The sooner the beans are in the 
jars after picking, the better the flavor, 
and the more certain they are to keep. 
Wash, string and cut off the ends of the 
beans. Whole beans may be canned or 
they may be cut in short lengths. Those 
cut diagonally are attractive in appear¬ 
ance. 
Place the beans in a wire sieve or in 
cheesecloth and blanch (scald) in hot 
water or live steam for five minutes or un¬ 
til the pod will be'iul without breaking. 
On removal, drain well and pack into hot 
jars which have been boiled for 15 min¬ 
utes. On the jars place rubbers which 
have been boiled in a solution of one 
tablespoon of soda to one quart of water. 
Cover beans with a hot brine made 
from live level tablespoons of salt to four 
quarts of boiling water. (This is more 
salt than in previous recipes.) Put on 
top, which has been boiled 15 minutes. 
With glass-top jars put one wire bail in 
position. Make screw tops about half 
tight. Processing beans under steam 
pressure is recommended. Quart jars 
should be processed 45 minutes under 
pressure of 10 lbs. With a hot-water 
canner or with a homemade canner, made 
out of a wash boiler or lard can. process 
the jars two hours if the one-period pro¬ 
cedure is used. Make sure the water is 
boiling before starting to count time. 
When boiled, tighteu the covers and cool. 
If the intermittent boiling procedure 
is used boil for 45 minutes on three suc¬ 
cessive days. Before each boiling loosen 
the covers. Tighten covers after each 
boiling. When the processing is finished 
lift the jars from the canner. Cool in a 
spot free from drafts, test and store. In 
event of leakage when jar is tested, re¬ 
move rubber, put on new, wet, boiled one, 
nnl process*15 minutes more. One of the 
best varieties of beans for canning is the 
Refugee. 
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How Many Cans in a Bushel? 
The following table, prepared by the 
United States Department of Agriculture, 
shows the number of tin cans that can be 
filled from a bushel of various fruits and 
vegetables: 
No. 2 No. 3 
caps cans 
One bushel. (Pts.) (Qts.) 
Windfall apples. 30 20 
Standard peaches. 25 IS 
Rears . 45 : , .0 
Plums . 45 30 
Blackberries . 50 30 
Windfall oranges (sliced). 22 15 
Windfall orangos( whole). 35 22 
Tomatoes . 22 15 
Shelled Lima beans. 50 30 
String beaus. 30 20 
Sweet corn . 45 25 
Shelled peas. lti 10 
Sweet potatoes. 30 20 
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