U.S. DEPARTMENT OF AGRICULTURE

Production and Marketing Administration

AGRICULTURE HANDBOOK NO. 11
811389

PREFACE

Many schools and institutions find it desirable to do some canning

in their kitchens. It is a good way to take care of surpluses that might

otherwise go to waste. These surpluses may be commodities grown in

school gardens or on institutional farms or those donated by the U. S.

Department of Agriculture under its program to remove surplus agricultural commodities from the market.

To help these schools and institutions do the job easily and quickly,

this handbook has been prepared. It covers the canning of most fruits and

acid vegetables that may be safely processed by the boiling water-bath

niethod. This method of canning can be used in any school or institutional

kitchen. The equipment needed is on hand, or can be easily set up.

The water-bath method should not be used for canning low-acid

vegetables, such as corn, beans, and spinach, or for canning meats, poultry,

or fish. Such foods, to be safe for use, must be canned in a pressure canner

at a temperature of 240° F.

Issued January 1951

f^ Washington,^ D. C.

For sale by the Superintendent of Documents, U. S. Government Printing Office

Washington 25, D. C. - Price 20 cents
CONTENTS

Introduction

Page

. 1

Water-bath canner

Labor-saving equipment —— 3

Parers, cutters, knives - S

Kitchen truck - 3

Glass jars and lids - 3

Choose jars with care - -— 3

Get jars and lids ready - - ——- 4

Quality of foods for canning - 4

Amounts to prepare at one time - =- 4

Washing food -— .—...— - 4

To peel tomatoes and some fruits quickly 4

To prevent browning 4

To sweeten fruit ...—.. 5

Pointers on filling jars — 5

To seal jars with different type lids —.= —- 6

Processing time based on preparation method 8

Processing time at high altitudes — 8

Directions for using water-bath canner 8

Cooling of jars .: —- - -— 9

Testing for proper seal - ö

Labeling jars — - —-- ^

Storing food canned in glass jars --- 10

10 points to remember when canning .— 10

If spoilage occurs —— - 10

Apples - - - 10

How to store apples 11

To figure your jar needs — H

To sweeten apples ..— -— 11

Labor-saving equipment 11

Thermometer for jelly-making ...-. 12

To can sliced or quartered apples 12

Whole apples in sirup 12

Spiced whole apples - - 12

Applesauce - - • - — 12

Apple butter - -- 13

Apple jelly —- - 13

Apricots - - - ^j

To figure your jar needs -.=. - - 14

To sweeten apricots 14

To can apricots —-— - 14

Apricot jam - 1^

Page

Berries - - - 15

To figure your jar needs lö

To sweeten berries .— > 16

To can berries 16

Strawberry or other berry jam 16

Cherries - - 1"^

To stone cherries - 17

To figure your jar needs 17

To sweeten cherries — 17

To can sour cherries 17

To can sweet cherries 18

Cherry preserves -- - 18

Peaches .—=. 18

To figure your jar needs 18

To sweeten peaches .-.. ^ 19

To can freestone peaches 19

Sliced peaches for pies 19

Peach jam 19

Pickled peaches - 19

Pears - 20

How to ripen pears - — 20

To figure your jar needs 21

To sweeten pears - 21

Tools for peeling and coring pears - 21

Pulper 21

To can Bartlett pears 21

Spiced pears 22

Pear butter - 22

Plums and fresh prunes - 23

To figure your jar needs 23

To sweeten plums - 23

To can plums or fresh prunes 23

Plum butter - 23

Plum jam - 24

Sauerkraut - 24

Equipment and supplies needed 25

To make sauerkraut 26

To can sauerkraut - 26

To prepare bulk kraut for storage 26

Tomatoes - 27

How to ripen tomatoes 27

To figure your jar needs - - 27

Tomato coring knife 27

To can tomatoes 28

To can tomato juice 28
CANNING IM GLASS JARS IN SCHOOL AND

INSTITUTIONAL KITCHENS

FRUITS AN» OTHER ACID FOODS .

Prepared by BERTHA F. OLSEN, Food Distribution Branchy

Production and Marketing Administration'^

INTRODUCTION

These instructions are for canning fruits,

tomatoes, and sauerkraut in glass jars. These

foods are acid foods. Therefore, they may be

safely canned in a boiling water-bath. Boiling

water is hot enough to kill bacteria which may

cause spoilage of these foods. If other organisms

are present, the acid in the food will keep them

from growing. The water, however, must be

kept boiling for the full time given for each

product; otherwise, the product may spoil.

Follow the instructions carefully,

WATER-BATH €ANNER

Any large stock pot, lard can, or boiler may

be used for a water-bath canner. It must be

deep enough to permit water to reach 1 or 2

inches over the tops of the jars and to allow a

little extra space for boiling.

Stock pot fitted for water-bath canning.

1 The author is indebted to Esther H. Scott for assistance in the preparation of the manuscript. Acknowledgment also is made to Dr. Howard Reynolds of

the Bureau of Human Nutrition and Home Economics,

USDA, James M. Reed of the National Canners

Association, and Dr. William B. Esselen, Jr., of the

University of Massachusetts, for assistance and helpful

suggestions.

Fit canner with a rack made from wooden

slats or heavy wire to keep jars from touching

bottom. This rack will permit water to circulate

under jars during processing.

Wooden rack to fit stock pott

A pressure canner also may be used for a

water-bath canner if it is deep enough. Be

careful, however, not to let pressure build up in

the canner. Keep the pet cock wide open to

allow the steam to escape. Do not fasten the

cover when you set it in place.

Thirty- or forty-gallon steam-jacketed kettles

make good water-bath canners, too. They are

wide enough and deep enough to hold 24 to 30

1- or 2-quart jars. Have a basket made like the

one shown to hold the jars. For 2-quart jars,

the bottom of the basket must be at least 12

inches from the top of the kettle.

Use %- by %-inch strap iron for the basket

frame. Weld or rivet the frame together and

line the bottom with heavy sheet metal punched

with 1/2-iiich holes. Unpunched sheet metal may

be used for the sides. To keep the basket from

tipping hang it from the sides of the kettle with

hooks and chains. To do this fasten four lightweight chains to the strap iron frame and attach a hook to each chain as shown.

Strap iron, sheet metal, chains, and hooks

may be bought at a hardware store or sheet

metal shop.

A school or an institution having a steam

supply in its kitchen may use one of the compartments of the sink for a water-bath canner.

To do so, fit the compartment with steam pipes

as shown. An engineer or a plumber can do

this. Have him install the steam pipes in such a
STEAM SUPPLY--

STEAM INLET VALVETO DISCONNECT COIL FROM SINK-LOOSEN UNION^

ANO RAISE COIL FROM SINK

^W

jZl SIDE VIEW

HEAVY DUTY 125 LB.

STEAM VALVES

-OUTLET VALVE

tx

EXHAUST STEAM AND WATER

FROM CO!L INTO FLOOR DRAIN

USE ^" GALVANIZED IRON PIPE AND FITTINGS

TOP VIEW

Compartment sink fitted for water-bath canning.

END VIEW
steam-jacketed kettle fitted for water-bath canning.

way that they can be taken out for cleaning. A

heavy sheet-metal rack, punched with y2-inch

holes on 2-inch centers, is needed to fit over the

steam pipes to hold the jars. The rack should

be supported on legs to keep the weight of the

jars off the pipes. This type of heating unit in

a sink is ideal also for sterilizing dishes. Steam

passing through the pipes will heat the water

quickly to boiling. Be sure that you know how

to work the steam valves. Have the engineer

show you.

I.ABOR-SAVIRfG EQUIPMENT

Papers^ Cutters^ Knives

To make your canning job easy, use laborsaving equipment. Some of these items are

apple parers, juice extractors, cherry stoners,

kraut cutters, and special knives for peeling

and coring fruit and tomatoes. They will save

you much time and will have many uses in your

kitchen when the canning job is done. Illustrations of this equipment are shown in the instructions given for preparing each product. A

partial list of companies from which each item

can be bought is also given in the instructions.

In furnishing these partial lists of suppliers no

guarantee- of reliability is implied and no discrimination is intended.

Basket for holding jars in steam-jacketed kettle.

Kitchen Truck

A kitchen or dish truck such as the one shown

here or a table mounted on wheels is another

labor-saving item. It is excellent for moving

trays of filled jars to and from the water-bath

canner. Wheels can be attached to any small

table. Cut a few inches off the legs of the

table, if necessary, to make it a good working

height. Trucks or tables should not be higher

than 35 inches. Trucks-may be purchased from

the following suppliers :

American Metal Ware Co., 368 West Huron

St., Chicago, 111.

Colson Equipment and Supply Co., Willow

and Mateo Streets, Los Angeles, Calif.

Wright Co., Inc., Atlanta, Ga.

/-Tv

Kitchen or dish truck.

GLASS JARS AND MDS

Choose Jars with Care

For best results, use standard-sized jars

made for canning. Use' only the sizes for which

processing times are given. For canning fruits

and other acid foods, these sizes are pint, quart,
and 2-quart jars. When possible use widemouthed jars as they are easier to fill. To simplify operations, use self-sealing metal lids.

Do not use odd-sized jars, such as mayonnaise or coffee jars. The processing times may

not be right for them.

Before starting to can, have enough jars

ready to complete the day's job. The number

needed to can a bushel or crate of produce is

given in the canning directions. This v^ill help

you figure hov^ many jars you should have on

hand.

Be sure that jars are perfect. Don't use those

with cracks or chips. Such defects prevent airtight seals. Using jars and lids from the same

manufacturer helps to insure a good seal.

Get Jars and Lids Ready

Before you start canning, wash glass jars in

hot, soapy water, and rinse well. Old jars may

need an extra washing to get them clean. Jars

to be filled with hot food, should be hot, too.

Dip them into hot water just before filling.

Wash and rinse all lids except those with

sealing compound. Heat the lids in clean water

just before using. Some metal lids that have

sealing compound need boiling ; others need only

a dip in hot water. Follow the manufacturer's

directions. If yo-u use rubber rings, have clean,

new rings of the right size for the jars. Be

careful not to stretch them. If metal lids with

sealing compound are used, get new ones for

each canning. The screw bands for this type

of lid, however, may be used several times

— but not after they become rusty. Screw

bands for glass lids and for metal lids should

not be mixed. The wrong type of screw band

will prevent a good seal.

QUALITY OF FOODS

FOR CANNNIl^G

Foods for canning should be in good condition. Fruits and tomatoes should be firm —

yet ripe enough to have good flavor. Do not

use products that have green spots or those

that are overripe. Such products may cause

spoilage. If slightly bruised products or those

with hard spots or cracks ar.e used, trim them

carefully. Cut well around the defective part

and smell the product to make sure that it is

not sour. These defects, if not removed, may

also cause spoilage.

Remember that your canned food will be no

better than the fresh food you start with. For

best results use only sound products. Sort them

for size and ripeness so they will cook evenly.

AMOUI^TS TO PREPARE

AT ONE TIME

Get ready at on.e time only enough food to

fill the jars your canner will hold. For example,

if you are canning apples and your canner

holds 16 quart jars, you will need to get 1

bushel of apples ready at a time. If the canner

holds 8 quart jars, you will need to prepare

only 1/1 bushel. The canning directions for

each product tell you how many jars are

needed for each bushel or crate of produce.

While one batch is being processed get the

next batch ready. Work fast. Get the food ready

quickly and process it at once.

WASHING FOOD

Wash all foods carefully even though some

of them may be peeled before canning. Use

plenty of water and change it often. Fruits and

tomatoes grown near the ground may need

several washings. Lift products out of water

each time instead of pouring off water so dirt

that is washed off won't be drained back over

them. Use a strainer or wire basket when

washing small fruits, such as berries. Dip them

up and down in the water until dirt and sand

are removed.

TO PEEL TOMATOES AND

SOME FRUITS QUICKLY

To peel tomatoes and fruits such as freestone peaches, pears, and apricots, dip them

first in boiling water. Keep them in the boiling

water until skins slip. This will take from 30

seconds to IV2 minutes if the product is ripe

enough and the water is boiling. If the product

is too ripe or is scalded too* long it will become

mushy and hard to handle. Be sure to use plenty

of water so it will continue to boil when the

product is added. Water below the boiling point

will cook the product before it will loosen the

skins.

Use a wire basket to hold the tomatoes or

fruit so they can be dipped up and down in the

water while being scalded.

When you can slip skins, remove the product

at once and plunge it in cold water. This will

shrink the skins and make them easy to remove. Rub skins off with hands under cold

water or pull them off with peeling knife. Core

tomatoes while they are being peeled.

TO PREVENT BROWNING

Fruits such as pears, peaches, and apples

turn brown very quickly after peeling. To prevent this browning can them, if possible, as

soon as they are peeled. If this cannot be done,
put the fruit in a weak salt brine made by adding 3 tablespoonfuls of salt to 1 gallon of water.

Make fresh brine as needed. It weakens with

use. If fruit is* kept in brine longer than 1 hour,

rinse it off with clear water before, filling into

jars. Otherwise the fruit will have a salty

flavour. It is. best to* work fast and get the fruit

canned quickly.

TO SWEETEN FRUIT

Use a sugar sirup for sweetening fruit. To

make sirup, boil sugar and water for 5 minutes. Skim off any scum that forms on top.

Be sure that sirup is- boiling when added to

the fruit. Do not keep it boiling when not in

use or it will thicken.

The amount of sugar to use in each gallon

of water will depend upon how sw^eet you want

the sirup. The amounts given in table 1 will

serve as a guide. If you like a sirup heavier than

the medium weight, add more sugar.

Fruit may also be canned without sugar, but

it will not hold its-shape as well. Sugar not only

helps- canned fruit to hold its shape but also

improves its color and flavor. Sugar is not

needed to prevent spoilage. If fruit is canned

without sugar, follow- the directions given for

canning with sirup, but use boiling water instead.,

TABLE 1.—Amounts of sugar needed per gallon

of tvater to make different weight sirups, and

yield in sirup

Weight of sirup

Light

Medium-light—.

Medium

Sugar needed per

gallon of water

1^/4 quarts or 5 cups

2 quarts or 8 cups

3 quarts or 12 cups

Yield m sirup

4:Vz quarts

5 quarts

5% quarts

:<#:

POINTERS ON FILLING JARS

When canning fruits such as peaches or

pears, place halves in jars in overlapping

layers — cut side down as shown. This will

make best use of space in jar. Tomatoes are

pressed down to fill spaces. Be sure to leave

the required head space at top of jar.

2. Use boiling sirup to cover fruit, leaving

head space at top of jar, as recommended

in the canning directions. A pot with a

spout such as the one shown is good to use

for adding sirup.
3. Before sealing jars, remove air bubbles. To

do this, work blade of table knife down sides

of jar. Add more liquid, if needed, to- cover

food — but be sure to leave the required

head space.

If there are particles of food on rim of Jar

or on rubber ring, wipe them off. Use a

clean, damp cloth, A smooth, clean surface

is necessary to get a good seal.

-^<#3^-

TO SEAL JARS WITH

BIFFERENT TYPE EIDS

1. After filling jar, wipe top clean.

2, Put lid on with sealing compound next to

glass.

3. Screw metal band down tight —by hand.

Screw firmly, as this* lid has enough "give"

to let air escape during processing.

4, This type of lid is self-sealing. Don't tighten

further when you take jar from canner;

you may break the seal.

After jars have cooled overnight, take off

screw bands if you want to use them on

other jars. Do not use force in removing the

band or you may break the seal. If band

sticks, cover for a moment with hot, damp

cloth to loosen it.

Metal

screw band

Metal lid

with sealing

compound

Seals here

Metal lid with sealing compound, with metal screw band,

to fit standard mason jar.
Porcelain

lined

screw cap

Rubber

^ Seals here

Porcelain-lined zinc cap with rubber ring, to fit standard

mason Jar.

1. Fit wet rubber ring down on jar shoulder

before filling jar. Do not stretch it more

than necessary. Be sure ring lies flat.

2. After filling jar, wipe top and rubber ring

clea-n.

3. Screw cap down firmly by halid. Loosen

slightly by turning cap back a fraction of

an inch (about 14 inch).

4. As soon as you take jar from canner, screw

cap down tightly to complete seal.

1. After filling jar, wipe top clean.

2. Fit wet rubber ring on glass lid. Put lid on

jar, rubber side down.

3. Screw band on until it is* almost tight. Then

turn back almost a quarter turn (one-fourth

turn). Caution: If band is screwed too tight,

jar may break during processing.

4. As soon as you take jar from canner, screw

band down tight, to complete seal.

5. After jars have- cooled overnight, take off

screw bands if you want to use them on

other jars. Do not use force in removing

a band or you may break the seal. If band

sticks, cover for a moment with hot, damp

cloth to loosen it.

Glass lid

Wire-bail type jar with glass lid and rubber ring.

1. Fit wet rubber ring down on ledge near top

of jar before filling jar. Be sure ring lies

flat.

2. After filling jar, wipe* rubber ring and top

clean.

3. Put on glass lid. Push long wire over top of

lid, so it fits into groov.e. Leave short wire

up.

4. As soon as you take jar from canner, push

short wire down, to complete seal.

Metal

screw band

S¡^^^ Glass lid

Rubber

Seals here

Glass lid and top-seal rubber ring, with metal screw

band, to fit standard mason jar.
PROCESSING TIME BASED ON

PREPARATION METHOD

Only one method is given for canning each

fruit or acid vegetable. Some products are

packed hot into the jars. Others are packed

cold. The method of packing each food determines, in part, how long it must be processed

in the water-bath canner. Therefore, to have

a good product that will keep, each step in the

directions must be followed carefully. Unless

you do so, the times for processing may not be

right.

PROCESSING TIME AT

MIGII ALTITUDES

The times given for processing in the waterbath canner are for use at sea level only. If

canning is done at altitudes higher than sea

level, you will need to cook the foods longer.

This is true because boiling water is not as hot

at altitudes above sea level. For example, the

temperature of boiling water at sea level is

212° F. At 2,000 feet above sea level, the temperature of boiling water is only 208"". Therefore, foods must be cooked longer at higher

altitudes to heat them enough to prevent spoilage.

You will need to add 1 minute to the cooking

time for each 1,000 feet above sea level if the

cooking time given in the canning directions

is 20 minutes or less. If the cooking time- is

more than 20 minutes you will need to add 2

minutes for each 1,000 feet. The amount of

time to add is given in the canning directions

for each product.

DIRECTIOI^S FOR USING

WATER-BATH CABÍNER

Regardless of the type of water-bath canner

used, the general directions given here should

be followed:

1. Fill canner about two-thirds full of water.

2. Heat water in canner. Have the water

boiling if the food to be processed was

packed hot into jars. If the food was

packed cold into jars have the water hot,

but not boiling. This will help to prevent

breakage.

3. Put filled jars in canner. Place them in

an upright position so that the bottom of

each jar rests on the canner rack. Do not

crowd jars. Use tongs or waterproof, rubberized canvas gloves- as shown to put

jars in canner or to take them out.

Rubberized canvas gloves for putting jars in canner.

2 If your local hardware or dry goods store does not

carry rubberized canvas gloves you can order them

from one of the following suppliers : Buckeye Glove Co.,

Hoag and Pinewood, Toledo, Ohio; Dunn Products, 1222

West Madison St., Chicago^ 111.; Hood Rubber Co., Inc.,

Watertown, Mass. Tongs for putting jars in canner.

8
6.

If your water-bath canner is deep enough,

two layers of jars may be put in at one

time. Use a divider rack between the

layers of jars as shown to permit good

circulation of water. The rack may be

made- of wooden slats or of sheet metal

punched with 1/2 inch holes.

When all jars have been placed in canner,

add boiling water, if necessary, to bring

water up over top of jars by 1 or 2 inches.

Don't pour boiling water directly on glass

jars, as this may break them.

As soon as water returns to a rolling

boil, start counting the processing time.

Write the time down on a canning record

such as the one shown below. Also put

down the time when the jars should be

taken from the canner. Be sure to allow

extra time if the altitude where canning

is being done is more than 1,000 feet

above sea level. (See page 8 for processing

time at high altitudes.) Keep the water

at a full boil for the required length of

time. Add boihng water during processing, if needed, to- keep jars well covered.

Canning record,

7. As soon as processing time is- up, take the

jars from canner, one at a time. Place

them on a dry wooden surface or heavy

wire rack. Complete seals at once if lids

are not the self-sealing type. (See directions for seahng different types of lids,

page 6.) If liquid has boiled out in canning, seal the jar just as it is. Do not

open it to put in more liquidi

SHEET

METAL

RACK

Water-bath canner with two layers of jars.

COOMNG OF JARS

Cool jars top side up. Give each jar room so

air can get to all sides. Never set a hot jar in

a draft or on a cold or wet surface. Sudden

cooling may break a jar. Do not cover jars

while they are cooling. Let jars cool overnight

before storing them.

TESTING FOR PROPER SEAL

As soon as jars are cold, test them to see if

they are sealed. Turn each jar partly over inyour hands to see if it leaks. Another test for

jars with flat metal lids is to tap center of

lid with a spoon. A clear ringing sound means

a good seal. A dull note, however, does not always mean a. poor seal. If there is no leakage,

store jar and watch for signs of spoilage.

Food in leaky jars should be used right away.

Or can it again. Empty the jar, heat food, pack,

and process as if it were- fresh. Before using

jar or lid again, check for defects. Do not re-use

self-sealing metal lids or rubber rings.

LABELING JARS

Before storing jars of canned food, wipe them

clean. Label to show contents, date of canning,

and batch number. If spoilage occurs in one

jar you can watch for signs of spoilage in other

jars canned at the same time. If jars are" stored

in cardboard boxes, label the box also to show

name of product and date canned.
STORING FOOD CAMMED IN

GLASS JARS

Store foods canned in glass in a cool, dark,

dry room. Dampness will cause metal lids to

rust. Heat and light will cause food to lose

flavor and vitamins. Some may lose color. Keep

canned food away from hot pipes, radiators,

or furnace. The cooler the storeroom, the better,

as long as foods do not freeze. Freezing may

crack a jar or break a seal and let in bacteria

that will cause spoilage. If freezing does not

damage jar or seal, the food will be safe to eat.

It will not taste so good, however. Provide

shelves for canned foods not kept in cases. Put

cased goods on racks to keep them off the floor.

10 POIMTS TO REMEMBER

WHEN CANJ^irVG

1. Use only good quality products for cannmg.

If they must be held for a time, keep them

cool and where they can get air. Do not

keep fresh products in a warm room. If

you do they may lose color, flavor, and food

value. Furthermore, spoilage organisms

will grow faster.

2. Wash all foods carefully — even when they

are to be peeled. Washing helps to remove

spoilage organisms as well as dirt. Use

clean utensils, too.

3. Choose jars and lids with care. Be sure

they are perfect. Put lids on properly. Poor

seals will result in spoilage, since air and

spoilage organisms can get into the jars

after processing.

4. Work fast after you start to prepare foods

for canning. Get the food into jars as

quickly as possible. Process it at once. To

let tomatoes stand around before canning

may cause flat-sour spoilage. Fruits left to

stand too long before canning may darken.

Such foods may be eaten without harm,

but they will not look or taste so good.

5. Do not pack jars too tightly. If you do

the food may not get heated through in

the time given for cooking. Undercooking

may cause spoilage.

6. Follow carefully the cooking times given

for each product. Be sure that water

covers jars by 1 or 2 inches. Keep it boiling for the full time given. If you are

canning at altitudes above sea level, increase cooking times as directed. Undercooking of products is one of the main

causes of spoilage. It may also cause the

food to turn brown.

7. Do not cook products longer than necessary. Overcooking will make them soft and

mushy. It may even cause pears or apples

to turn pink. This will not make these

fruits unsafe to- eat but they will not look

very good.

8. Complete seals as soon as jars are taken

from the canner, if the self-sealing type

lid is^ not used. Delay in sealing jars may

cause spoilage,

9. Cool jars at room temperature, but space

them so that air can get to all sides. Slow

cooling may cause foods to spoil.

10. Store canned foods in a cool place. Even

when carefully canned, some foods may

spoil,if kept too warm.

IF SPOILAGE OCCURS

Don't use, or even taste, canned fruits, tomatoes, or kraut that show any sign of spoilage.

Look closely at each jar before opening it.

Bulging jar lids or rings, or a leak may mean

that food has spoiled. When you ofjen a jar,

look for other signs — spurting liquid, an odd

smell, or mold. A cloudy brine or sirup may

also mean spoilage. Burn or dispose of all

spoiled food. See that it is not eaten by humans

or animals.

<^l

APPLES

Apples will be more readily used if they are

canned in a number of ways — as applesauce ;

in slices for pies, cobblers, and apple crisp; as

whole apples for salad or garnish. Make some

into apple butter or jelly to add interest to your

menus.

Some varieties of apples are better for canning than others. A good cooking apple will

usually be good for canning. Most varieties,

however, will make good applesauce if they

are used at their best stage of ripeness for

eating and before they become overripe or

mealy. Remember that most apples become

mellow^ after picking, and the longer they are

10
held, the poorer they will be for canning. Tart,

firm apples are best for canning as slices or

for whole apples in sirup. Apples that will not

hold their shape when cooked should not,be

canned whole or in slices.

Good apple butter can be made from parings

and cores if the apples are carefully washed

and trimmed before peeling. The stem and

blossom ends should be discarded.

Parings and cores may also be used to make

apple jelly. These parts of the apple are rich

in pectin, the substance necessary for makmg

good jelly. They may be used alone or combined with quartered apples. Some apples are

better for jelly making than others. Even the

best apples will not make good jelly if they are

overripe. To avoid waste, make a small trial

batch of jelly from the apples on hand. Be sure

that they will jell before cooking larger quantities.

How to Store Apples

If you cannot use the apples promptly, store

them where they will be kept cool — the cooler

the better, as long as they do not freeze. Keep

the apples in cold storage, if possible, at a

temperature of 30° to 32° F. Do not store them

in the same room with potatoes. If you do, they

will absorb undesirable odors. Check the apples

often, and sort them if necessary. One spoiled

apple will ruin many good ones.

To Figure Your Jar Needs

It will take from 21/2 to 3 pounds of apples to

fill a quart jar. Therefore, you will need from—

16 to 20 quart jars for 1 bushel (48 pounds)

of apples. , .

Use these figures as a guide to determme how

many pint, quart, or 2-quart jars you will need

to can the amount of apples you have on hand.

To Sweeten Apples

At least 3 to 4 pounds of sugar will be needed

per bushel of apples canned in a light sirup. For

apple butter, allow 6 to 7 pounds of sugar per

bushel of apples.

Labor-saving Equipment

To prepare apples for canning quickly and

easily, use labor savers. An apple parer and^a

juice extractor such as those shown here will

speed up your work. Depending on your needs,

you may get hand-operated or motor-driven

models. Some apple parers will pare and core.

Others will pare, core, and slice. Some are

equipped to handle one apple at a time, others

will handle several apples.

The juice extractor is used for pulpmg fruits

for sauce or butter as well as for making fruit

and tomato juices. When ordering, state the

products for which the juice extractor will be

Apple parer.

Juice extractor or pulper.

used. This will assure your getting the right

55 ttiichments

Some suppliers of apple parers and juice

extractors are: . ,-, ,,

Chisholm-Ryder Co., Inc., Niagara Falls,

N. Y., and Chicago, 111.

Dixie Canner Co., Athens, Ga.

Food Machinery Corporation, 101 East Maple

St., Hoopeston, 111.; 23 West Twenty-first

St., Baltimore, Md.; 2025 San Fernando

Road, Los Angeles 41, Calif.; 710 South

Commerce St., Harlingen, Tex. ; and Lakeland, Fla. -^

A. K. Robins & Company, Inc., 713-729 East

Lombard St., Baltimore, Md.

11
Thermometer tor Jelly'Making

A thermometer will help to take the guesswork out of your jelly making. Get a regular

candy or jelly thermometer that will clip on to

the side of the kettle. A mercury thermometer

with a temperature range like the one shown is

a good kind to buy. If your hardware store does

not carry candy or jelly thermometers, order

from one of the following suppliers :

Food Machinery Corporation, 101 East Maple

St., Hoopeston, III; 23 West Twenty-first

St., Baltimore, Md.; 2025 San Fernando

Road, Los Angeles 41, Calif.; 710 South

Commerce St., Harlingen, Tex.; and Lakeland, Fla.

Taylor Instrument Co., Rochester 1, N. Y.

The Palmer Co., 2501 Norwood Ave., Cincinnati, Ohio.

6.

Candy or jelly tliermometer.

To Can Sliced or Quartered Apples

1. Wash apples carefully. Pare, core, and cut

out brown spots and other defects. Quarter

or slice them.

2. Put apple sections in salt water to keep

them from browning. Use 3 tablespoonfuls

of salt to each gallon of water.

Make a thin sirup by using 5 cups of

sugar to 1 gallon of water. About 1^/2 times

this much sirup will be needed for each

bushel (48 pounds) of apples.

Cook the apples in boiling sirup for 5

minutes. Boil gently, not briskly, or apples

will break up.

Pack hot apples into clean, hot jars. Fill

jars to within i/g i^^ch of top.

3.

4.

9.

10.

11.

12.

Cover fruit with boiling sirup, leaving

y2-inch space at top of jar.

Insert blade of table knife down sides of

jar to remove air bubbles. Add more sirup,

if needed, to cover fruit.

Wipe tops of jars with clean, damp cloth.

Seal or partly seal jars, depending on type

of lid used.

Put jars in water-bath at once, and boil as

follows :

Pint jars — 15 mintites.

Quart jars — 15 minutes.

Tw^o-quart jars — 20 minutes.

Do not count cooking time until water

returns to boiling temperature. For each

1,000 fe.et above sea level, add 1 minute to

the processing time for each size jar.

Remove jars from water-bath as soon as

processing is completed. Complete seals, if

lids are not the self-sealing type.

Cool jars, label them, and store in cool, dry

room.

Whole Apples in Simp

To can whole apples in sirup, follow the directions given for canning sliced or quartered

apples, with the following exceptions :

1. Core the washed, pared apples and leave

whole.

2. Cook the whole apples in boiling sirup until

partially tender and heated through. This

will take from 10 to 15 minutes, depending

on size and kind of apples.

Use a medium sirup made by adding 12

cups (3 quarts) of sugar to 1 gallon of

water.

3. Fill into jars and process for the same

length of time as that given for sliced or

quartered apples.

Spiced Whole Apples

To can spiced whole apples follow the directions given for canning whole apples in sirup.

Add a small amount of stick cinnamon and

whole cloves to. the sirup in which the apples

are cooked. A few drops of food coloring may

also be added.

Applesaiice

1. Wash apples carefully. Peel, quarter, and

core them.. Cut away bruises and blemishes.

2. Place apple quarters in' salt water to keep

them from browning. Use 3 tablespoonfuls

of salt to each gallon of water.

3. When r'eady to cook, drain apples and heat

them to boiling temperature in a small

amount of water.

4. Cook only enough to soften the fruit. Stir

often to prevent sticking and to break up

the apples.

12
5. When apples are soft and lumpy, add

sugar to taste. Use at least 1 cup of sugar

to each gallon of sauce. Use more sugar

if you want a sweet sauce.

6. Stir to blend sugar and sauce and reheat

to boiling point before filling into jars.

7. Put hot applesauce into clean, hot jars. Fill

jars to within 14 inch of top.

8. Wipe tops of jars with clean, damp cloth.

9. Seal or partly seal jars, depending on type

of lid used.

10. Put jars, in water-bath at once, and boil

as follows :

Pint jars — 10 minutes.

Quart jars—10 minutes.

Two-quart jars — 15 minutes.

Do not count cooking time until water

returns to boiling point. For each 1,000 feet

above sea level, add 1 minute to the processing time for each size jar.

11. Remove jars from water-bath as soon as

processing is completed. Complete seals, if

lids are not the self-sealing type.

12. Cool jars, label them, and store in cool,

dry room.

Variation,—Applesauce may also he- made

from unpeeled apples but the color will be

darker. Wash, quarter, and cut off stem and

blossom ends of apples before cooking. After

cooking, put apples through a sieve or pulper

to remove peelings and cores. Add sugar to

pulped apples and reheat to boiling point before

filling into jars. Process in the boiling waterbath for the same length of time as that given

for applesauce from peeled apples,

Apple Butter

1. Use clean, good, apple parings and cores or

quartered apples. Cut off and discard stem

and blossom ends.

2. Cook in a small amount of water — not

more than half as much water as fruit —

to soften. Stir often to prevent scorching,

3. Put hot apples or parings through a sieve

or pulper to remove skins, cores, and seeds.

4. Make apple butter as follows :

3 gallons apple pulp ;

3 pounds sugar (granulated or brown) ;

3 teaspoonfuls ground cinnamon;

2 teaspoonfuls ground allspice;

iy2 teaspoonfuls ground cloves.

Sugar and spices may be varied to taste.

Brown sugar will add ñavor to the apple

butter.

5. Add sugar to apple pulp.

6. Boil until apple butter is thick and smooth.

This stage is reached when a spoonful

dropped onto a saucer is smooth, and liquid

does not separate from the apple pulp. Stir

often to prevent scorching. As butter cooks

down, turn down the heat to prevent

spattering.

7. Mix spices together in a small amount of

water and add to the butter. (Spice that is

added dry may become lumpy.)

8. Cook for only 10 minutes after adding

spices. When spices are cooked too long

they will lose flavor.

9. Pour hot apple butter into clean, hot jars.

Fill jars to within 1/4 inch of top.

10. Wipe tops of jars with clean, damp cloth.

11. Seal or partly seal jars, depending on type

of lid used.

12. Put jars in water-bath at once, and boil as

follows:

Pint jars —10 minutes.

Quart jars — 10 minutes.

Two-quart jars — 15 minutes.

Do not count cooking time until water

returns to boiling point. For each 1,000 feet

above sea level, add 1 minute to the processing time for each size jar.

13. Eemove jars from water-bath as soon as

processing is completed. Complete seals, if

lids are not the self-sealing type.

14. Cool jars, label them, and store in cool, dry

room.

Apple Jelly

1. Use clean, good apple parings and cores or

quartered apples. Cut off and discard stem

and blossom ends.

2. Add just enough — no more — water to

cover apples or parings.

3. Boil rapidly for 20 minutes — no longer.

Count time after the fruit starts to boil.

Stir as needed to keep apples from scorching.

4. Strain off the liquid as soon as cooking time

is up. Pour hot fruit and liquid into jelly

bag that has been wrung from hot water.

(Use a heavy canton flannel bag — fleece

side in — or use several layers of heavy

cheese cloth.)

5. Strain juice again if it is not clear. Use a

fresh jelly bag for each straining.

6. Add sugar to juice, using 3 quarts of sugar

to each 4 quarts (gallon) of juice. Measure

sugar and juice carefully. Work v/ith small

lots of juice — not more than 2 gallons —

at a time.

7. Add 1 teaspoonful of vegetable oil or vegetable shortening to each gallon of juice.

This will keep jelly from boiling over and

from forming scum. It will not affect the

flavor or quality of the jelly.

8. Heat mixture quickly to a boil. Stir only

until sugar is dissolved — no longer. Cook

jelly in a large, flat-bottomed pan or a

steam-jacketed kettle.

13
9. Boil rapidly until the jelly stage is reached.

(a) To test for the jelly stage — dip a large

spoon into the boiling sirup. Lift spoon so that

sirup runs off the side. V/hen sirup separates

into two distinct drops which sheet together,

stop the cooking promptly.

(5) Another test for the jelly stage can be

made with a jelly thermom.eter like the one

shown on page 12. Place or hold the thermometer

in a straight up and down position so that

the bulb of the thermometer is well covered

with the boiling juice. Do not let the bulb touch

the bottom of the kettle. With the eye on a level

with the mercury column, read the temperature.

At sea level, the sirup will be ready to jell when

the thermometer reading is at 219° to 220° F.

For each 1,000 feet above sea level, the temperature of the sirup, when ready to jell, will be

2° less. The following temperatures show when

sirup jells at various altitudes :

Temperature

Altitude above sea level (feet) :

1,000 217 to 218

2,000 215 to 216

3,000 - .- 213 to 214

4,000 - 211 to 212

5,000 209 to 210

6,000 - .- 207 to 208

—.——*íE^;

10. Pour hot jelly into clean, hot jars. Fill the

jars completely.

11. Seal jars completely. No further processing

will be necessary if jelly is poured when

boiling hot into clean, hot jars, and jars

are sealed promptly.

12. Cool jars, label them, and store in cool, dry

room.

Precaution: Follow directions carefully. Jelly

failures may occur —

If too much sugar'is used.

If jelly is overcooked.

If apples are overripe.

If apples are too low in pectin or acid, or both.

If too much water is used when making juice.

If apples are cooked too long oT not quickly

enough when making juice.

Variation, Instead of making jelly at once,

the juice may be canned and made into jelly

later. To can juice:

1. Fill hot juice into clean, hot jars to completely fill them.

2. Seal jará and process for 20 minutes in

water-bath.

Keep water at simmering temperature,

180° F, (belowboiling).

APRICOTS

Can apricots whole or in halves — peeled or

unpeeled. Either way, they make a good dessert.

When halved, they may be used for pies and

other baked dishes. Make some apricot jam,

too — or combine apricd;s with other fruits for

making jam.

Apricots for canning should be ñrm-ripe.

They should have an even golden-yellowish

color. The flesh should be firm, but juicy.

Apricots that are hard and greenish yellow in

color will have little flavor. Soft-ripe apricots,

if in good condition, should be used for making

jam. Do not try to can the soft-ripe ones in

sirup — they will not hold their shape.

If you have more apricots on hand than you

can process in a day, store some of them where

they will be kept cold. Firm-ripe apricots will

keep for 1 to 2 weeks at a temperature of 31^

to 32° F. Check them daily, however, for signs

of spoilage. When you remove apricots from

storage, can them at once. Eipe apricots spoil

quickly at room temperature.

To Figure Your Jar Needs

It will take from 2 to 21/2 pounds of apricots

to fill a quart jar. Therefore, you wall need

from —

18 to 24 quart jars for 1 bushel (48 pounds) ;

or

8 to 10 quart jars.for 1 crate (22 pounds).

Use these figures as a guide to determine how

many pint, quart, or 2-quart jars you will need

to can the apricots you have on hand.

To Sweeten Apricots

You wall need from 6 to 8 pounds of sugar to

can 1 bushel (48 pounds) of apricots in a

medium-light sirup.

To Can Apricots

1. Wash apricots carefully. Peel them — or

leave the skins on.

14
3.

4.

6.

9.

10.

11.

12.

13.

To peel apricots dip them in boiling water

until skins slip easily — about I/2 minute.

Dip quickly in cold water to stop the cooking and loosen the skins.

Slip skins off, cut apricots in half, and

take out pits — or leave apricots whole.

Make a medium-light sirup, using 8 cups

of sugar to 1 gallon of water. You will

need about li/^ times this much sirup for

a bushel (48 pounds) of apricots if you

can them in halves. If you can them whole,

you will need twice as much sirup.

Pack raw apricots into clean jars. Fill jars

to within 1/2 inch of top.

Cover fruit with boiling sirup, leaving

%-inch space at top of jar.

Insert blade of table knife down sides of

jar to remove air bubbles. Add more sirup,

if needed, to cover fruit.

Wipe tops of jars with clean, damp cloth.

Seal or partly seal jars, depending on type

of lid used.

Put jars in water-bath at once, and boil

as follows:

Pint jars — 25 minutes.

Quart jars — 35 minutes.

Two-quart jars — 40 minutes.

Do not count cooking time until water

returns to boiling point. For each 1,000

feet above sea level, add 2 minutes to the

processing time for each size jar.

Remove jars from water-bath as soon as

processing is completed. Complete seals, if

lids are not the self-sealing type.

Cool jars, label them, and store in cool, dry

room.

Apricot 3am

1. Wash apricots carefully.

2. Dip them in boiling water until skins slip

easily — about 1/2 minute.

3. Dip quickly in cold water to stop the cooking and loosen the skins.

4. Slip skins off, cut apricots in half, and take

out pits.

5. Crush the apricots. To each pound of

crushed apricots (about 3 cups), add 1%

to 2 cups of sugar and 2 tablespoonfuls of

lemon juice. Stir until sugar is dissolved.

Let stand until some of the juice is extracted from the fruit — about 3 or 4

hours. (Lemon juice may be omitted, but

it improves the flavor of apricot jam.)

6. Boil slowly until fruit is clear and jam is

thick. Stir often while cooking to prevent

scorching.

7. Pour hot jam into clean, hot jars. Fill jars

to within % inch of top.

8. Wipe tops of jars with clean, damp cloth.

9. Seal or partly seal jars, depending on type

of lid used.

10. Put jars in water-bath at once, and boil as

follows:

Pint jars —10 minutes.

Quart jars — 10 minutes.

Two-quart jars — 15 minutes.

Do not count cooking time until water

returns to boiling point. For each 1,000 feet

above sea level, add 1 minute to the processing time for each size jar.

11. Remove jars from water-bath as soon as

processing is completed. Complete seals,

if lids are not the self-sealing type.

12. Cool jars, label them, and store in cool, dry

room.

Variation,—Apricot jam can be varied by

using equal amounts of crushed peaches or

crushed pineapple. Follow the same directions

as those given for making apricot jam.

z<^l

BERRIES

The directions given for canning berries in

sirup are for all berries except strawberries.

Use strawberries for jam. They will not hold

their shape or keep their color if canned in

sirup. All berries for canning should be ripe

enough to have good color and flavor. They

should be fresh and clean. Leaky and overripe

berries, if in otherwise good condition, should

be used for jam.

If you grow your own berries, can them as

soon after picking as possible. Don't delay. Once

berries are picked and boxed, they soften and

mold quickly. Even in storage at a temperature

of 31° to 32° F., they will not keep for more

than a few days.

Soft berries, such as raspberries and loganberries, break up easily. Handle them with care

when you wash them. Use a fine wire basket or

15
colander to hold the berries. Dip them up and

down carefully in the water — then drain them.

Do not let soft berries stand in w^ater.

Firmer berries, such as blueberries and

huckleberries, may be put into the sink or a

large pan for washing. Use plenty of water so

that leaves, stems, and shriveled berries will

float, making their removal easy.

Wash strawberries before capping. Do not

wash them again after capping, unless sand and

dirt are still present.

To Figure liour Jar Needs

It will take from 11/2 to 2 quart boxes of

berries to fill 1 quart jar. Therefore, to can

berries you will need from —

12 to 18 quart jars for one 24-quart crate.

Use these figures as a guide to determine how

many pint, quart, or 2-quart jars you will need

to can the amount of berries you have on hand.

Use only pint and quart jars for soft berries,

such as raspberries.

To Sweeten Berries

From 4 to 6 pounds of sugar will be needed

for a 24-quart crate of berries if you can them

in a medium-light sirup.

To Can Berries

1.

2.

6.

7.

Cap berries or remove stems, if necessary.

Discard moldy or underripe fruit. Wash

carefully and drain.

Make a medium-light sirup, using 8 cups

of sugar to 1 gallon of water. This amount

of sirup will be needed for each crate

(24-quart boxes) of berries.

Pack berries into clean jars. Shake the

jars while filling, to get a full pack. Fill to

within V2 inch of top.

Cover fruit with boiling sirup, leaving

1/2-inch space at top of jar.

Insert blade of table knife dow^n sides of

jar to remove air bubbles. Add more sirup,

if needed, to cover the fruit.

Wipe tops of jars with clean, damp cloth.

Seal or partly seal jars, depending on type

of lid used.

9.

10.

Put jars in water-bath at once, and boil as

follows :

Pint jars—-20 minutes.

Quart jars^^— 20 minutes.

Two-quart jars — 25 minutes.

Do not count cooking time until water

returns to boiling point. For each 1,000

feet above sea level, add 1 minute to the

processing time for pint and quart jars.

Add 2 minutes for 2-quart jars,

Eemove jars from water-bath as soon as

processing is completed. Complete seals, if

lids are not the self-sealing type.

Cool jars, label them, and store in cool, dry

room.

Stratvherry or Other Berry Jam

1. Sort berries. Discard moldy or otherwise

defective fruit; Wash the berries carefully,

drain, and remove the caps or stems.

2. Crush the berries. To each pound of

crushed berries (about 3 cups), add 1

pound (2 cups) of sugar.

3. Boil slowly until jam is thickened and

jellylike. Stir often w^hile cooking to prevent scorching.

4. Pour hot jam into clean, hot jars. Fill jars

to within 14 inch of top.

5. Wipe tops of jars with clean, damp cloth.

6. Seal or partly seal jars, depending on

type of lid used.

7. Put jars in w^ater-bath at once, and boil

as follows :

Pint jars — 10 minutes.

Quart jars — 10 minutes.

Two-quart jars — 15 minutes.

Do not count cooking time until water

returns to boiling point. For each 1,000

feet above sea level, add 1 minute to the

processing time for each size jar.

8. Remove jars from water-bath as soon as

processing is completed. Complete seals,

if lids are not the self-sealing type.

9. Cool jars, label them, and store in cool,

dry room.

<€<#>^*.

16
CHERRIES

Sour cherries are pitted and packed in water

or sirup for use in pies and cobblers. They are

also good for making preserves.

Sweet cherries (Royal Anne, Bing, and other

varieties) are used for dessert or salad. They

are usually canned without being pitted.

Both sweet and sour cherries spoil quickly at

room temperature. Even when held in cold

storage at a temperature of 31° to 32° F.

they will not keep for more than a *few days.

If you store them, watch them* carefully for

mold and decay. It is better to can cherries

as soon as you get them. Can only well-matured

cherries that are plump, fairly firm, and juicy.

They should also be well colored for the variety.

Mature-ripe cherries that have been split or

otherwise damaged from heavy rains may be

canned, if they are picked without delay after

the damage is done. To prevent spoilage, however, they must be canned at once.

To Stone Cherries

When canning sour cherries, use a cherry

stoner such as the one shown. This little

machine will pit cherries easily and quickly.

Get one, or several, depending upon your needs.

If you are unable to get them at your local

hardware store write to one of the following

suppliers:

George W. Ashlock Co., 3435 Peralta Ave.,

Oakland, Calif.

Dunkley Co., Lake at Vander Weele, Kalamazoo, Mich.

Enterprise Mfg. Co., Third and Dauphin

Streets, Philadelphia, Pa.

F. H. Langsenkamp Co., Indianapolis 4, Ind.

To Figure Your Jar Needs

It will take from 2 to 2V2 pounds of cherries

to fill 1 quart jar. Therefore, you will need

from —

28 to 32 quart jars for a bushel (64 pounds)

of sour cherries (picked without stems) ; or

25 to 28 quart jars for a bushel (56 pounds)

of sweet cherries (picked with stems).

Use these figures as a guide to determine how

many pint, quart, and 2-quart jars you will

need to can the amount of cherries you have

on hand.

To Sweeten Cherries

From 6 to 9 pounds of sugar will be needed

for a bushel of sour cherries canned in a

medium sirup. For sweet cherries canned in a

light sirup, you will need from 4 to 5 pounds

of sugar.

To Can Sour Cherries

1.

2.

3.

5.

6.

Wash cherries carefully.

Chill them in cold running or iced water

for 10 or 15 minutes. This will make

cherries more plump and easier to pit.

Remove fruit that floats on top of water.

It may be wormy.

When cherries are chilled through, pit

them. If possible, use a cherry stoner.

If cherries are to be sweetened, make, a

medium sirup. Use 12 cups (3 quarts) of

sugar to 1 gallon of water. About 1^ times

this much sirup will be needed for each

bushel (64 pounds) of sour cherries.

Fill raw pitted cherries into clean, glass

jars. Shake the jars while filling to get a

good pack. Fill jars to within ^2 inch of top.

Cover cherries with boiling sirup or water,

leaving 1/2-inch space at top of jar.

Cherry stoner.

17
7. Insert blade of table knife down sides of

jar to remove air bubbles. Add more sirup,

if needed, to cover fruit.

8. Wipe tops of jars with-clean, damp cloth.

9. Seal or partly seal the jars, depending^ on

type of lid used.

10. Put jars in water-bath at once, and boil

as follows:

Pint jars — 20 minutes.

Quart jars — 20 minutes.

Two-quart jars — 25 minutes.

Do not count cooking time until water

returns to boiling point. For each 1,000 feet

above sea level, add 1 minute to the processing time for pint and quart jars. Add 2

minutes for 2-quart jars.

11. Remove jars from water-bath as soon as

processing is completed. Complete seals,

if lids are not the self-sealing type.

12. Cool jars, label them, and store in cool,

dry room.

To Can Sweet Cherries

Sweet cherries are canned by the same

method as that for sour cherries, with the

following .exceptions :

1. Pit cherries or can them with the pits in.

2. Make a light sirup, using 5 cups of sugar

to 1 gallon of water. About twice this

much sirup will be needed for each bushel

(56 pounds) of sweet cherries. Fill raw

cherries into jars, coyer with boiling sirup.

and process for the same length of time

as that for sour cherries.

Cherry Preserves

1. Use sour cherries — wash them carefulh^

2. Chill them in cold w^ater as for canning —

then take out pits.

3. To each pound of pitted, cherries (about

3 cups), add 11/4 to 2 cups of sugar and

% cup of w^ater.

4. Boil rapidly until the sirup thickens and

the cherries look glazed or clear. Stir often

while cooking to prevent scorching.

5. Pour hot preserves into clean, hot jars.

Fill jars to wdthin % inch of top.

6. Wipe tops of jars with clean, damp cloth.

7. Seal or partly seal jars, depending on

type of lid used.

8. Put jars in water-bath at once, and boil as

follow^s :

Pint jars — 10 minutes.

Quart jars — 10 minutes.

Two-quart jars — 15 minutes.

Do not count cooking time until water

returns to boiling point. For each 1,000

feet above sea level, add 1 minute to the

processing time for each size jar.

9. Remove jars from W'ater-bath as soon as

processing is completed. Complete seals,

if lids are not the self-sealing type.

10. Cool jars, label them, and store in cool,

dry room.

l^l

PEACHES

For best flavor, can only firm, ripe peaches.

Can most of them in halves for dessert or salad.

Slice some, if desired, for pies and cobblers.

If you have many peaches on hand, pickle a few'

and make som;p into peach jam.

Peaches for canning should be firm and ripe

when you get them. Unlike Some fruits, such

as pears, peaches do not ripen well in storage.

When firm ripe, they will keep in storage for

a short time. It is better, however, to can them

as soon as you get them. If you need to store

them, keep them at a temperature of 31° to

32° F. Do not hold peaches longer than 2 to 3

weeks. If kept for longer periods they will lose

their flavor and color. Furthermore, the flesh

may turn brown and become dry and mealy.

If you have peaches that are not evenly

ripened, sort them. Can the ripe ones first.

Keep the greener ones at room temperature

(about 70° F.) for a few days. When they

begin to soften, can them. Cook them in light

sirup until tender before filling into jars — or

use them in making jam. Bruised and overripe

peaches, if carefully trimmed, may also be

used for making jam.

'To Figure Your Jar Needs

From 2 to 21^ pounds of peaches are needed

to fill a 1-quart jar. Therefore, you will need —

20 to 24 quart jars for 1 bushel (48 pounds) ;

or

8 to 10 quart jars for 1 lug box (20 pounds).

18
Use these figures as a guide to determine how

many pint, quart, or 2-quart jars you will need

to can the amount of peaches you have on hand.

To Sweeten Peaches

To can 1 bushel of peaches in a medium-light

sirup you will need about 6 pounds of sugar. If

a medium sirup is used, you will need 9 pounds.

To Can Freestone Peaches

1. Wash peaches carefully.

2. Dip them in boiling water until skins slip

easily — about 1 minute.

3. Dip quickly in cold water to' stop the cooking and loosen the skins.

4. Slip skins OÎÏ, cut peaches in half, and take

out pits.

5. Put peach halves in salt water to keep

them from browning. Use 3 tablespoonfuls of salt to- each gallon of water.

6. Make a medium-light sirup, using 8 cups

of sugar to 1 gallon of water. Abaut 1%

times this much sirup will be needed for a

bushel (48 pounds) of peaches.

7. Pack raw p,each halves into clean jars —

cut side down. Fill jars to within i/2 inch

of top.

8. Cover fruit with boiling sirup, leaving

1/2-inch space at top of jar.

9. Insert blade of table knife down sides of

jar to remove air bubbles. Add more sirup,

if needed, to cover fruit.

10. Wipe tops of jars with clean, damp cloth.

11. Seal or partly seal jars, depending o-n type

of lid used.

12. Put jars in water-bath at once, and boil as

follows :

Pint jars — 25 minutes.

Quart jars — 35 minutes.

Two-quart jars — 40 minutes.

Do not count cooking time until water

returns to boiling point. For each 1,000

feet above sea. level, add 2 minutes to« the

processing time for each size jar.

13. Remove jars from water-bath as soon as

processing is completed. Complete seals,

if lids are not the self-sealing type.

14. Cool jars, label them, and store in cool,

dry room.

Sliced Peaches tor Pies

To pack sliced peaches for use in making

pies, follow the directions given for canning

freestone peaches with the following exceptions :

1. Use soft-ripe peaches. Be sure they are in

good condition.

2. Add sugar to sliced peaches. Use l^ cup

sugar per quart of sliced peaches. Or can

them without sugar. Do not add water.

3. Heat peaches slowly to boiling temperature.

Stir carefully, as needed, to heat them

evenly.

4. Pack hot sliced peaches into clean, hot

jars. Fill jars to within yi inch of top.

5. Seal and process for the same length of

time as for freestone peaches canned in

sirup.

Peach Jam

1. Wash peaches carefully.

2. Dip them in boiling water until skins slip

easily — about 1 minute.

3. Dip quickly in cold water to stop the cooking and to loosen the skins.

4. Slip skins off — cut peaches in half and

take out pits.

5. Crush the peaches. To each pound of

crushed peaches (about 3 cups), add lY^

to 2 cups of sugar. Let stand 3 to 4 hours

or until some of the juice is extracted from

the fruit.

6. Heat slowly to boiling point and cook until

fruit is clear and jam is thick. Stir often

to prevent scorching.

7. Pour hot jam into clean, hot jars. Fill jars

to within 14 inch of top.

8. Wipe tops of jars with clean, damp cloth.

9. Seal or partly seal jars, depending on type

of lid used.

10. Put jars in water-bath at once, and boil as

follows:

Pint jars — 10 minutes.

Quart jars — 10 minutes.

Two-quart jars —15 minutes.

Do not count cooking time until water

returns to boiling point. For each 1,000

feet above sea level, add 1 minute to the

processing time.

11. Remove jars from water-bath as soon as

processing is completed. Complete seals,

if lids are not the self-sealing type.

12. Cool jars, label them, and store in cool,

dry room.

Pichled Peaches

1. Sort out small or medium-sized ¡reaches

for pickling — wash them carefully.

2. Dip them in boiHng water until skins slip

easily — about 1 minute.

3. Dip quickly in cold water to stop the cooking and loosen the skins.

4. Slip skins off — leave peaches whole.

5. Put peaches in salt water to keep them

from browning. Use 3 tablespoonfuls of

salt to each gallon of water.

6. Make a pickling sirup. For each 8 pounds

of peaches use :

4 cups of sugar ;

1 quart vinegar ;

2 tablespoonfuls of whole cloves ;

8 two4nch pieces of stick cinnamon.

19
Tie the cloves and cinnamon loosely in a

clean cheesecloth bag. Cook together spices,

sugar, and vinegar, for 10 minutes. Instead

of putting cloves in sirup, they may be

stuck into peaches. Put 2 whole cloves

in each peach.

7. Cook whole peaches slowly in the sirup,

until tender. Let stand in sirup overnight.

8. Eemove spice bag. Drain sirup from

peaches, and boil until thickened,

9. Pack peaches into clean jars. Fill the jars

to within 14 inch of top.

10. Cover fruit with boiling sirup, leaving

14-inch space at top of jar.

11. Insert blade of table knife down sides of

jar to remove air bubbles. Add more sirup,

if needed, to cover fruit.

12. Wipe tops of jars with clean, damp cloth.

13. Seal or partly seal jars, depending on type

of lid used.

14. Put jars in water-bath at once, and boil as

follows:

Pint jars —10 minutes.

Quart jars — 10 minutes.

Two-quart jars — 15 minutes.

Do not count cooking time until water

returns to boiling point. For each 1,000

feet above sea level, add 1 minute to the

processing time.

15. Remove jars from water-bath as soon as

processing is completed. Complete seals,

if lids are not the self-sealing type.

16. Cool jars, label them, and store in cool

dry room. '

-^<#>^

PEARS

Can pears in a light sirup so that their

delicate flavor will not be lost. Canned in this

way, they may be used for desserts, salads, or

fruit cocktails. For variety, make some pear

butter. If you have many pears on hand, spice

some, too, to serve with meat. Bartlett and other

tender-skinned pears may be canned without

peeling them. The skins add flavor and color

to the pears. Kieifer pears should be peeled

before canning.

Pears are usually green when shipped. If

they are still green when you get them, let

them ripen. Pears must be ripened before

canning to develop their flavor and to make

them tender. Do not can green pears if you can

help it. They will be hard and tasteless. Therefore, they may not be eaten.

How to Ripen Pears

^ Bartlett pears, the best variety for canning,

ripen quickly at room temperature (about

70° F.). Even when quite green they will ripen

in 2 or 3 days. Their flavor is better, however,

if they are ripened more slowly at a lower

temperature. A cool root cellar will do very

well for ripening pears, if it is clean and free

from odors.

If you need to delay ripening, keep pears

where they will be cold — preferably at a

temperature of 40° to 45° F. At this temperature it will take green Bartletts from 2 to 3

weeks to ripen. Many locker plants can provide

these temperatures.

Eegardless of where you store pears, keep

them in their boxes. Leave their wrappers on,

too. The wrappers help in ripening the pears.

They also protect the good pears from the bad

ones m case there is any spoilage. Look at the

pears every day to see hovv^ they are ripening

Cut some of them in half to be sure that they

are not turning brown at the core. When ripe

a^ Bartlett pear will be golden yellow. It will

also be sweet and juicy. As soon as the pears

reach this stage but are still firm, can them.

Don't delay. They spoil quickly once they are

ripe. Use overripe pears, if otherwise in good

condition, for making pear butter. Do not try to

can overripe pears in sirup; they will not hold

their shape.

Winter pears such as the D'Anjou, Bosc,

Winter Nehs, and Comice make a good canned

product. However, they do not keep their shape

fu "^^l ^Iñí 2?rtîetts. They also ripen slower

than Bartletts. It takes from 4 to 12 days at

room temperature (about 70° F.) for winter

pears to ripen. When sweet and juicy they are

ready for canning.

Kieffer pears are more difficult to ripen than

other yajieties They must be kept at a temperature of 60° to 65° F. If they are to become mellow. When they start to soften near the stem

end and are sweet and juicy, they are ready to

20
can. It usually takes from 16 to 20 days to

ripen Kieffers.

If winter or Kieffer pears are fully ripe when

canned, follow the directions given for Bartletts. They should, however, be peeled before

canning. If you are unable to ripen these varieties properly and must can them while they

are still hard, cook them first in water or light

sirup. When they are tender, fill into jars and

process in the same way and for the same

length of time as Bartletts, Sand pears, a hard

variety which never softens, must be cooked

before filling into jars.

To Figure Your Jar Needs

It will take from 2 to 21^ pounds of pears

to fill a quart jar. Therefore, you will need

from—

18 to 23 quart jars for one box (46 pounds).

Use these figures as a guide to determine how

many pint, quart, or 2-quart jars you will need

to can the amount of pears you have on hand.

To Sweeten Pears

From 4 to 5 pounds of sugar will be needed

for each box (46 pounds) of pears canned in

a light sirup. About 15 pounds of sugar will be

needed for the same quantity of pears made

into butter.

Loop corer.

They will save you much time and make your

canned pears look better. Some suppliers of

fruit knives and corers are :

Chisholm-Ryder Co., Inc., Niagara Falls,

N. Y. ; and Chicago, 111.

Dixie Canner Co., Athens, Ga.

Food Machinery Corporation, 101 East Maple

St., Hoopeston, 111.; 23 West Twenty-first

St., Baltimore, Md.; 2025 San Fernando

Road, Los Angeles 41, Calif.; 710 South

Commerce St., Harlingen, Tex.; and Lakeland, Fla.

F. H. Langsenkamp Co., Indianapolis 4, Ind.

A. K. Robins & Company, Inc., 713-729 East

Lombard St., Baltimore, Md.

Pulper

If pear butter is to be made, a sieve or pulper

such as the one shown on page 11 will save

much time.

Curved fruit knife.

Tools far Peeling and Coring Pears

To do a good job of peeling pears, use a

curved fruit knife such as the one shown. The

blade is made to follow the shape of the fruit.

This makes peeling easy. It also keeps you from

cutting away some of the fruit with the peeling.

If you do not have a good fruit-peeling knife,

scald the pears in boiling water to loosen the

peel. This method is quick to use if the pears

are ripe. Follow the directions given on page 4.

A loop corer, such as the one shown, is excellent for coring pears. Use the large loop to

take out the center core and the blossom end.

Turn the pear in your hand and remove the

center stem with the small loop. The loop corer

does a smooth job if you handle it right. It will

also keep you from wasting the fruit.

Both the fruit knife and the loop corer may

be obtained for right- and left-handed workers.

To Can Bartlett Pears

1. Wash pears carefully. Peel them, or can

them with the peeling on.

2. Cut pears in half and take out cores.

3. Put pear halves in salt water to keep them

from browning. Use 3 tablespoonfuls of

salt to each gallon of water.

4. Make a light sirup by using 5 cups of

sugar to 1 gallon of water. About twice

this much sirup will be needed for a box

(46 pounds) of pears.

5. Pack raw pear halves into clean jars —

cut side down. Fill jars to within % inch

of top.

6. Cover fruit with boiling sirup, leaving 1/2-

inch space at top of jar.

7. Insert blade of table knife down sides of

jar to remove air bubbles. Add more sirup,

if needed, to cover fruit.

21
8.

9.

10.

11,

12.

Wipe tops of jars with clean, damp cloth.

Seal or partly seal jars, depending on type

of lid used.

Put jars in water-bath at once, and boil

as follows :

Pint jars — 25 minutes.

Quart jars — 35 minutes.

Two-quart jars — 40 minutes.

Do not count cooking time until water returns to boiling point. For each 1,000 feet

above sea level, add 2 minutes to the

processing time for each size jar.

Remove jars from water-bath as soon as

processing is completed. Complete seals, if

lids are not the self-sealing type.

Cool jars, label them, and store in cool,

dry room.

Spiced Peurs

To can spiced pears in sirup, follow the directions given for canning Bartlett pears in sirup,

with the following exceptions :

1. Make a medium-light sirup, using 8 cups

of sugar to each gallon of water.

2. Put 1 or 2 pieces of stick cinnamon and

a few whole cloves in each jar of pears.

Process for the same length of time as that

given for Bartlett pears in sirup.

Pear Butter

1. Wash pears carefully. Peel, core, and quarter them.

Cook in a small amount of water —; not

more than half as much water as fruit —

to soften. Stir often to prevent scorching.

Put hot pears through a sieve or pulper.

Make pear butter as follows :

2 gallons pear pulp ;

3 quarts (12 cups) sugar;

1/2 teaspoonful of salt.

The juice of 1 or 2 lemons will add to

the flavor of pear butter. Small amounts

of cinnamon, allspice, and cloves can also

be used, if desired.

2.

5. Add sugar and salt to pear pulp. Heat to

boiling in an uncovered vessel.

6. Boil until pear butter is thick and smooth.

This stage is reached when a spoonful

dropped onto a saucer is smooth, and the

liquid does not separate from the pulp.

Stir often to prevent scorching. As the

butter cooks down, turn heat down to prevent spattering.

7. If spices and lemon juice are used, mix

them together — then add to butter. If

lemon juice is not used, mix spices in a

small amount of water. (If spice is added

dry, it may become lumpy.)

8. Cook only 10 minutes after adding lemon

juice and spices. When spices are cooked

too long they will lose flavor.

9. Pour hot pear butter into clean, hot jars.

Fill jars to within 14 inch of top.

10. Wipe tops of jars with clean, damp cloth.

11. Seal or partly seal jars, depending on type

of lid used.

12. Put jars in water-bath at once, and boil

as follows :

Pint jars — 10 minutes.

Quart jars — 10 minutes.

Two-quart jars — 15 minutes.

Do not count cooking time until water returns to boiling point. For each 1,000 feet

above sea level, add 1 minute to the processing time.

13. Remove jars from water-bath as soon as

processing is completed. Complete seals, if

lids are not the self-sealing type.

14. Cool jars, label them, and store in cool,

dry room.

Variation,—^Pear butter may also be made

from quartered, unpeeled pears. However, it

will not be so smooth as that made from peeled

pears, because pieces of skin will pass through

the sieve or pulper.

-*iS<^:

22
PLUMS AIW FRESH PRIJMES

Plums and fresh prunes (also known as

prune-plums) are not good keepers. If possible,

can them as soon as you get them. Once ripe

they spoil quickly at room temperature. When

placed in cold storage at a temperature of 31V

to 32° F. firm-ripe plums will keep for a short

period of time. If held in storage for more

than 2 weeks, however, the soft-fleshed varieties

will get too soft. Fresh prunes will shrivel and

become mealy. Furthermore, their flesh may

turn brown. Freestone varieties, such as the

Italian prune-plum, may be cut in half for

canning. Their pits are easy to remove. Other

varieties such as the Green Gage, Yellow Egg,

and Lombard, are better when canned whole.

The method of canning however, is the same

for all varieties.

Sort out the bruised, moldy, and mushy or

overripe fruit. Use only the firm-ripe fruit for

canning. Soft-ripe plums, if in good condition,

should be used for making butter or jam. Red

plums and blue-black damsons, because of their

tart flavor, are especially good for making

butter or jam.

To Figure Your Jar Needs

It will take from 2 to 2i/^ pounds of plums

to fill a quart jar. Therefore, you will need

from—

11 to 14 quart jars for V^ bushel (28 pounds).

Use these figures as a guide to determine how

many pint, quart, or 2-quart jars you will need

to can the plums you have on hand.

To Sweeten Plwins

You will need from 3 to 414 pounds of sugar

to can 1/2 bushel (28 pounds) of plums in a

medium sirup.

To Can Plums or Fresh Prunes

1. Wash plums carefully.

2. Cut plums in half and remove pits — or

leave them whole.

3. Make a medium sirup by using 12 cups

(3 quarts) of sugar to 1 gallon of water.

This will make enough sirup for 2 halfbushel baskets of plums, if you can them

in halves. If you can them whole, you will

need at least II/2 times as much sirup.

4. Pack raw plums closely into clean jars.

Fill jars to within V2 inch of top.

5. Cover fruit with boiling sirup, leaving 1/2-

inch space at top of jar.

6. Insert blade of table knife down sides of

jar to remove air bubbles. Add more sirup,

if needed, to cover fruit.

7. Wipe tops of jars with clean, damp cloth.

8. Seal or partly seal jars, depending on type

of lid used.

9. Put jars in water-bath at »once, and boil

as follows:

Pint jars — 20 minutes.

Quart jars-—20 minutes.

Two-quart jars — 25 minutes.

Do not count cooking time until water returns to boiling point. For each 1,000 feet

above sea level, add 2 minutes to the

processing time for each size jar.

10. Remove jars from water-bath as soon as

processing is completed. Complete seals, if

lids are not the self-sealing type.

11. Cool jars, label them, and store in cool,

dry room.

Plum Butter

1. Use soft, ripe plums or prunes. Discard

bruised or moldy fruit.

2. Wash plums carefully.

3. Cut in half and remove pits, or leave them

whole.

4. Crush fruit and cook in its own juice. Or,

if fruit is on the firm side, add a small

amount of water before heating. Boil

slowly until heated through and soft. Stir

as needed, to prevent scorching.

5. Put plums through sieve or pulper to remove skins and seeds.

6. To each gallon of plum pulp, add 8 cups of

sugar and i/i teaspoonful of salt. Sugar

may be varied to taste. If prune-plums

are used, add 2 tablespoonfuls of lemon

juice. This will improve their flavor.

7. Boil until plum butter is thick and smooth.

This stage is reached when a spoonful

dropped onto a saucer is smooth, and liquid

23
does not separate from the pulp. Stir often

while cooking, to prevent scorching. As the

butter thickens, turn heat down to prevent

spattering.

8. Pour hot plum butter into clean, hot jars.

Fill to within '14 inch of 'top.

9. Wipe tops of jars with clean, damp cloth.

10. Seal or partly seal jars, depending on type

of lid used.

11. Put jars in water-bath at once, and boil

as follows:

Pint jars — 10 minutes.

Quart jars — 10 minutes.

Two-quart jars — 15 minutes.

Do not count cooking time until water returns to boiling point. For each 1,000 feet

above sea level, add 1 minute to the processing time.

12. Eemove jars from w^ater-bath as soon as

processing is completed. Complete seals, if

jars are not the self-sealing type.

13. Cool jars, label them, and store in cool,

dry room.

PItstn Jam

1. Use damsons or any tart plum. Wash them

carefully and pick off stems.

2, Remove seeds. To seed damson plums, put

a small amount of plums in a colander and

lower them into hot water. Heat slowly

until hot. Do not boil, tress plums with

fingers to squeeze out seeds.

3. For each pound of seeded plums (about

3 rounded cups), allow 1 cup of water

and 11/1 to 2 cups of sugar. Boil plums in

water until skins are tender — about 10

or 15 minutes. Then add sugar and continue boiling.

4. Cook plums until thick and jellyHke. Stir

often while cooking, to prevent scorching.

5. Pour hot jam into clean, hot jars. Fill jars

to within 1/4 inch of top.

6. Wipe tops of jars with clean, damp cloth.

7. Seal or partly seal jars, depending on type

of lid used.

8. Put jars in water-bath at once, and boil

as follows :

Pint jars — 10 minutes.

Quart jars — 10 minutes.

Two-quart jars — 15 minutes.

Do not count cooking time until water returns to boiling point. For each 1,000 feet

above sea level, add 1 minute to the processing time.

9. Remove jars from water-bath as soon as

processing is completed. Complete seals, if

lids are not the self-sealing type.

10. Cool jars, label them, and store in cool,

dry room.

-«ÍE<^5^

SAUERKRAUT

Make some sauerkraut to use up your surplus

cabbage. It is a good food and helps to vary

the diet during the winter months. Both late

and early varieties of cabbage make good kraut.

Early cabbage is harder to handle, however^

because it matures during the summer when

the weather is warm. Spoilage organisms grow

rapidly at w^arm temperatures. Therefore, when

making kraut from early cabbage, take extra

care to see that it is kept cool (65° to 70" F.)

during the fermentation period.

Your success in making good kraut will depend on—

1. Using cabbage that is sound, well matured,

and fresh. (Do not use badly bruised or

frozen cabbage.)

2. Trimming and shredding cabbage carefully.

3. Using the right amount of salt for the

amount of shredded cabbage. Too much

salt will prevent fermentation and cause

kraut to turn pink. Too little salt will cause

the kraut to soften. It is important to

weigh cabbage after trimming or shredding so that you may know how much salt

to use.

4. Getting the salt evenly mixed with the

shredded cabbage. Failure to spread salt

evenly may cause kraut to be soft or pink

in spots.

5. Packing the salted cabbage firmly into

clean crocks or barrels, then weighting it

down so that brine covers the kraut.

6. Storing the kraut at the right temperature

to get good fermentation (65° to TO"" F.).

7. Keeping the scum cleaned oíí top of brine.

Scum will cause kraut to spoil.

8. Letting the kraut stand until fermentation

is completed. Kraut lacks flavor unless it is

completely fermented.

24
9. Canning the kraut as soon as fermentation

is completed or storing it properly to prevent spoilage.

Equipment und Supplies Needed

Containers.—Stone crocks ranging in size

from 1 to 50 gallons are best to use for making

kraut. They are easily cleaned and do not dry

out when stored, or rot when put in a damp

place; neither do they take up flavors or odors.

They have no hoops to rust or drop off.

Wooden kegs or barrels may also be used if

they are tight and don't leak. If brine leaks

out, kraut will spoil. Do not use wooden vessels

made from yellow or pitch pine, as the pme

odor and flavor will be taken up by the kraut.

If barrels are used, those made of fir, cypress,

spruce, or redwood are best. Get new barrels or

kegs, if possible. Old barrels or kegs will need

to be cleaned carefully, scalded with boilmg

water or steam, and coated with paraffin or

some other waterproof material. It will take

about 300 pounds of trimmed cabbage to fill

a 50-gallon container. To can this amount of

sauerkraut, you will need approximately 120

quart jars.

Weights.—^Use a clean, hard stone for a

weight. Be sure it is heavy enough to bring

the brine up over the kraut. The kraut must be

covered with brine at all times, otherwise it

will spoil. A 5-gallon container should have

about a 10-pound weight.

Clean Cîoi/i.—Several thicknesses of cheesecloth or a muslin cloth is needed to cover the

kraut.

Boards.—Boards are placed on the cloth to

provide a firm surface for the weight. Use two

separate pieces of board other than pine, and

shape them to fit crock or barrel. Make them

slightly smaller than the container so that they

may be removed easily.

Scales.—Scales should be on hand to weigh

the cabbage and salt.

Salt.—For each 100 pounds of trimmed or

shredded cabbage you will need 21/2 pounds

(5 cups) of salt. For 300 pounds of trimmed

cabbage (enough to fill a 50-gallon container)

you will need 71/2 pounds of salt. Use a good

grade of canning salt that is fine-grained and

free from lumps. Do not use iodized salt.

Wooden Stomper.—A stomper is needed to

press cabbage down into vessel. Make one from

a piece of hard wood, 4 to 6 inches in diameter.

Kraut Cutter.—A kraut cutter, such as the

one shown, will save much time when shredding

cabbage for sauerkraut. The knives can be set

to cut cabbage about the thickness of a dime,

as recommended. Or, if you have an electric

mixer or food cutter in your kitchen get a slicerKraut cutter.

plate attachment, such as the one shown, to

shred cabbage. Such attachments should be purchased from the company manufacturing your

mixer or cutter. Kraut cutters can be purchased

from the following suppliers :

Chisholm-Ryder Co., Niagara Falls, N. Y.,

and Chicago, 111.

Food Machinery Corporation, 101 East Maple

St., Hoopeston, 111.; 23 West Twenty-first

St., Baltimore, Md.; 2025 San Fernando

Road, Los Angeles 41, Calif.; 710 South

Commerce St., Harlingen, Tex. ; and Lakeland, Fla.

F. H. Langsenkamp Co., Indianapolis 4, Ind.

A. K. Robins & Co., Inc., 713-729 East Lombard St., Baltimore, Md.

Slicer-plate attachment for electric mixer or food cutter.

25
To Muhe SauerUraut

1. Trim heads of cabbage to remove loose,

outer green leaves and leaves that may

have spray residue on them. Cut heads in

half, lengthwise, or quarter them. Cut out

core.

2. Weigh after trimming or v^hen shredded.

Work v^ith 5 to 10 pounds of cabbage at

a time.

3. Shred cabbage — cut lengthwise of head,

if possible, so that shreds will be long and

slender. Make shreds about the thickness

of a dime.

4. To each 10 pounds of cabbage, add 14

pound (l^ cup) of salt. (100 pounds of

shredded cabbage requires 2V2 pounds (5

cups) of salt.) Pack the shredded cabbage

into clean crocks or barrels. Pack in thin

layers. Sprinkle salt on each layer. Divide

salt so that each layer will receive a small

amount. It is better to have more salt on

the top layer than to put too much on the

bottom layers. As each layer is added,

press the cabbage down firmly with a

wooden stomper. This will force the air

out and help get a better pack. It will also

help to bring out the juice.

5. When crock or barrel is filled to within

2 to 3 inches of top, cover the cabbage

with clean cheesecloth or muslin. Tuck the

edges down to completely cover the kraut.

Place boards on cloth.

6. Put clean, heavy stone on the boards to

weight the kraut down. The weight should

be heavy enough to keep the kraut below

the surface of the brine. It is important

to have the kraut covered with brine at

all times to prevent spoilage.

7. To ferment kraut, store it at a temperature

of 65° to 70° F., if possible. This is the

best temperature for fermentation. Do not

keep the kraut too cold (below 60° F.) —

or too hot (above 85° F.). Fermentation

is more rapid at warmer temperatures, but

spoilage is more likely to occur. If kept too

cold, the kraut will not ferment. Fermentation should begin within a day or two after

packing. The level of the brine should

come up and gas bubbles should form on

the surface. A scum usually forms on the

surface of the brine within a few days.

8. Remove scum from brine every other day.

Scum left on kraut too long will cause

spoilage.

9. Let kraut stand until fermentation is completed. This will take from 4 to 6 weeks,

depending on the temperature of the room

in which the kraut is stored. When fermentation is complete, bubbles cease to rise

to the top of the liouid and the kraut

settles. At this stage the kraut should have

a good flavor.

10. As soon as fermentation is complete, can

the kraut — or prepare it for storage in

bulk.

To Can SauerUraut

1. Heat sauerkraut in its own juice until hot.

Do not boil. If the kraut lacks juice, add

salt brine made by using 1/4 cup (4 tablespoonfuls) of salt to 1 gallon of water.

Turn the kraut often with a long fork so

it will heat evenly. Use stainless steel or

enamel kettles for heating the kraut.

Aluminum kettles may be used but the

acid of the kraut may cause them to pit.

Do not use copper or iron kettles as they

will cause the kraut to darken.

2. Fill hot kraut into clean, hot jars to within

y2 inch of top.

3. Cover kraut wdth hot kraut juice, leaving

3/2-inch space at top of jar.

4. Push a pointed stick through the center

of the kraut to the bottom of the jar and

loosen the kraut. This will help the juice

to spread evenly through the kraut and

remove air bubbles. Add more juice, if

needed, to cover kraut.

5. Wipe tops of jars with clean, damp cloth.

6. Seal or partly seal jars, depending on type

of lid used.

7. Put jars in water-bath, and boil as follows :

Pint jars — 25 minutes.

Quart jars — 30 minutes.

Two-quart jars — 35 minutes.

Do not count cooking time until water returns to boiling. For each 1,000 feet above

sea level, add 2 minutes to the processing

time for each size jar.

8. Remove jars from water-bath as soon as

processing is completed. Complete seals, if

lids are not the self-sealing type.

9. Cool jars, label them, and store in cool,

dry room.

To Prepare Bulk Kraut tor Storage

When fermentation is completed, store kraut

where it will be kept cool. The cooler the better,

as long as it does not freeze. If kraut is kept

in a hot place for any length of time, it will

spoil. Scum on the kraut will also cause spoilage.

The kraut becomes soft and tasteless. It may

also turn brown.

Air helps scum to grow. Even w^hen kraut is

completely fermented, scum will grow on the

surface of the brine if air is present. Therefore,

when fermentation is completed, the kraut must

be sealed to keep the air out. An easy method

for doing this is as follows :

1. Remove all scum from kraut.

2. Remove head from a clean barrel or keg.

Bore a Y^-mch hole in the head.

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3. Pack kraut to within 2 inches of top of

4. Fit the head into the top of the barrel or

keg. Be sure it flts tightly.

5. Pour brine through the hole to completely

fill the container. Use a brine made by

adding % cup (4 tablespoonfuls) of salt

to 1 gallon of water.

Check the container often for leaks. Add

more brine, if necessary, to keep the container full. Make fresh brine each time

that additions are necessary.

-cíE^3S5-

TOMATOES

Put up plenty of tomatoes so you can serve

them the year-round. They are a good source

of vitamin C — one of the nutrients needed

in the daily diet.

Can most of the tomatoes whole, as they keep

their food value best this way. Put up some

tomatoes as juice, but heat them before sieving

or pulping. This method of making juice will

save food value. The juice will be thicker, too,

and it will not separate when canned. Use a

stainless steel, aluminum, or enamelware kettle

to heat the tomatoes. Do not use an iron or

copper kettle. These metals will destroy the

vitamin C in tomatoes, and they may also cause

the juice to darken. Work fast when canning

tomatoes or making juice. Any delay in getting

these products processed may result m a poor

flavor and loss of vitamin C. ,

Use firm, red-ripe tomatoes for canning, it

possible, get vine-ripened ones. Be sure they

are free from mold or rot. Sort them for size

so they will cook evenly. If you use tomatoes

with green spots, or cracked or slightly bruised

ones, trim them carefully as you peel them.

Smell each tomato to make sure that it is not

sour. Do not use sunburned, shriveled, or overripe tomatoes for canning.

How to Ripen Tomatoes

If you have tomatoes on hand that were not

fully ripened when picked, you can ripen them

for fresh use or for canning. Tomatoes ripened

after picking, however, will not have as good a

flavor or color as vine-ripened ones. ,

Even green tomatoes, if mature, will ripen

in ^ few days at room temperature (about

W *"-). Do not put them in the sun or where

they will be too hot (above 80° F.). If you do,

they may not develop a good red color. Furthermore, they may rot before they ripen.

To slow down ripening, keep tomatoes cool

(below 70° F., but not lower than 55° F.). If

kept too cold — at temperatures lower than

55 <^ F. — tomatoes will not ripen well.

Tomatoes that are shipped in are usually

green and need to be ripened. Leave them in

their baskets or crates. Leave their wrappers

on, too. They protect the good tomatoes from

the bad ones in case there is any spoilage.

If you stack the baskets or crates, be sure

they are spaced, so that air can get to the

tomatoes.

Check them every day for ripeness. Sort

them too, if necessary. Some tomatoes may

ripen faster than others. Some may spoil. As

soon as tomatoes are fully ripened, can them.

Do not delay. Once ripe they spoil quickly at

room temperature. If kept cold (not lower than

40° F.), however, ripe tomatoes may be held

for 2 to 3 days.

To Figure Your Jar Needs

From 21/2 to 3 pounds of tomatoes are needed

to fill a quart jar. Therefore, to can tomatoes,

you will need :

17 to 21 quart jars for 1 bushel (53 pounds) ;

or

10 to 13 quart jars for 1 lug box (32 pounds).

Use these figures as a guide to determine how

many pint, quart, or 2-quart jars you will need

to can the amount of tomatoes you have on

hand.

Tomato Coring Knife

A tomato coring knife, such as the one shown,

will make your peeling and coring job easy. Its

narrow, spoon-shaped blade removes cores

without waste. The core can be taken out in

one movement if the knife is kept sharp. Knives

made of high-grade carbon steel can be easily

sharpened with a fine stone or file. Get one or

several of these knives, depending on your

27
needs. They will have many uses in your

kitchen. They are especially good for removing

stems and hulls from berries. Order them from

one of the following suppliers :

Dixie Canner Co., Athens, Ga.

Food Machinery Corporation, 101 East Maple

St., Hoopeston, 111.; 23 West Twenty-first

St., Baltimore, Md.; 2025 San Fernando

Road, Los Angeles 41, Cahf.; 710 South

Commerce St., Harlingen, Tex. ; and Lakeland, Fla.

F. H. Langsenkamp Co., Indianapolis 4, Ind.

A. K. Robins and Co., Inc., 713-729 East

Lombard St., Baltimore 2, Md.

Tamato coring knife.

To Can Tomatoes

1. Wash tomatoes carefully. Use 2 or 3

waters, if necessary, to remove sand and

dirt.

2. Dip tomatoes in boiling water until skins

slip easily — about i/^ minute.

3. Dip quickly into cold water to stop the

cooking and loosen the skins.

4. Rub skins off tomatoes with the hands or

pull them off with a tomato coring knife.

As you peel each tomato, cut the core out.

Be sure to take out all of the core. If you

leave any part of this hard center, tomatoes

may spoil.

5. Pack raw tomatoes into clean jars. Leave

small or medium-sized ones whole. Large

tomatoes may need to be cut into halves or

quarters. Press tomatoes gently to fill

spaces in jar. Fill to within y^ inch of top.

Do not add water.

6. Add salt, using % teaspoonful to each pint

jar; 1 teaspoonful to each quart jar; and

2 teaspoonfuls to each 2-quart jar of

tomatoes.

7. Wipe tops of jars with clean, damp cloth.

8. Seal or partly seal jars, depending on. type

of lid used.

9. Put jars in water-bath at once, and boil

as follows :

Pint jars -— 35 minutes.

Quart jars — 45 minutes.

Two-quart jars — 50 minutes.

Do not count cooking time until water returns to boiling point. For each 1,000 feet

above sea level, add 2 minutes to the

processing time for each size jar.

10. Remove jars from water-bath as soon as

fjrocessing is completed. Complete seals, if

lids are not the self-sealing type,

11. Cool jars, label them, and store in cool,

dry room.

To Can Tomato Jiuice

1. Wash tomatoes carefully. Use 2 or 3

waters, if necessary, to remove sand and

dirt.

2. Remove stem ends, and quarter tomatoes.

3. Simmer tomatoes until heated through and

softened. Use stainless steel, aluminum, or

enamelware kettles. Stir as needed to prevent sticking.

4. Put tomatoes through a sieve or pulper to

remove skins, seeds, and cores.

5. Add salt to pulped juice, using 1 teaspoonful for each quart of juice. Stir to blend.

6. Reheat juice at once — just to boiling

temperature.

7. Pour hot juice into clean, hot jars. Fill

jars to within i/4 i^i^h c>f top.

8. Wipe tops of jars wâth clean, damp cloth.

9. Seal or partly seal jars, depending on type

of lid used.

10. Put jars in water-bath at once, and boil

as follows :

Pint jars — 15 minutes.

Quart jars —^15 minutes.

Two-quart jars — 20 minutes.

Do not count cooking time until water returns to boiling point. For each 1,000 feet

above sea level, add 1 minute to the processing time for each size jar,

11. Remove jars from water-bath as soon as

processing is completed. Complete seals, if

lids are not the self-sealing type.

12. Cool jars; label them, and store in cool,

dry room.

-<£<#>3

¿rU. S. GOVERNMENT PRINTING OFFICEr 1951—912039

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