QUICKCHECK

~

fOR CANNING

Apples

Wash,

pare,

core,

cut

in pieces.

Drop

in slightly

salted

water.

Drain.

Boil 3 to 5 minutes

in syrup.

Pack.

Add

syrup

or water.

25

10

5

Apricots

IWash, halve and pit. Pack.

Add

syrup

or water.

20

10

5

Berries

(except Straw-

berries and Cranberries)

\Vash, stem, pack.

Add syrup or water,

20

8

5

Cherries

Wash, stem, pit.

Pack.

Add syrup or water.

20

10

5

Cranberries

Wash, remove stems.

Boil 3 minutes in heavy syrup.

Pack.

10

Currants

Wash, stem, pack.

Add syrup or water.

20

I

10

I 5

Dried Fruits

Soak in cold water overnight.

Boil 10 minutes in same water.

Pack.

15

Figs

Cover with fresh water, boil 2 minutes. Drain and use this water to make syrup.

Boil 5 minutes in syrup.

Pack, add syrup.

30

I

10

I 5

Fruit Juices

Crush fruit,

heat slowly, strain.

Pour into jars.

Process in water bath.

20 (l80o-simmering)

Grapes

Wash, stem, pack.

Add syrup or water.

-",.

20

8

5

Nut Meats

Pack into jar.

Process in oven at 225 c for 45 minutes.

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Peaches

Peel, pack, add syrup, or boil 3 minutes in syrup, pack, add syrup.

20

10

5

Pears

Select not overripe pears, pare, halve, boil 3 to 5 minutes in syrup.

Pack.

Add syrup.

25

10

5

Pineapple

Slice, peel, remove eyes and core. Boil in syrup 5 to 10 minutes.

Pack.

Add syrup.

30

15

5

Plums

Wash, prick skins.

Pack.

Add syrup.

20

10

5

Preserves

Prepare as per recipe.

Cook until thick.

Pack.

Process in water bath.

20 (1 80 °...:simmering)

Rhubarb

Wash, cut into pieces, Pack.

Add syrup.

Or bake until

tender.

Pack.

5

Add syrup.

Strawberries

Wash, stem, boil gently for 3 minutes in syrup. Cover the kettle and let stand for several hours.

Pack.

15

Tomatoes

Scald Yz minute, cold dip, peel, core, quarter.

Pack.

35

10

5

Tomatoes for Salad

Scald Yz minute, cold dip, peel, core.

Pack.

Cover with tomato juice.

35

10

5

Tomato Puree

Irregular

or undersized tomatoes may be used.

Cook all ingredients

until

soft.

Press throuJ:h sieve.

Pack.

35

10.

5

Boiling

~~:ru~~th

Pounds

lamb, Veal,

Bleed well and cool thoroughly.

Precook, pack, add salt 1 teaspoon to Beef, Steak

quart,

add 3 to 4 tablespoons liquid.

Or pack raw without

liquid.

210

75

10

Pork

Bleed well and cool thoroughly.

Precook, pack, add salt 1 teaspoon to quart,

add 3 to 4 tablespoons liquid.

Or pack raw without

liquid.

210

75

10

Tenderloin, Ham,

Sear until

lightly

browned.

Pack.

Add salt 1 teaspoon to quart.

Add

Pork Chops

3, to 4 tablespoons water or broth.

Or pack raw without

liquid.

210

75

10

Sausage

Shape into cakes. Fryar

bake until brown. Pack. Add 3 to 4 tablespoons liquid, then process.

210

75

10

Chicken, Rabbit,

Bleed well and cool thoroughly.

Precook, pack, add salt 1 teaspoon to Duck, Turkey

quart,

add 3 to 4 tablespoons liquid.

Or pack raw without

liquid.

210

75

10

Deer, Wild Birds,

Bleed well, cool thoroughly,

soak in brine 30 minutes or parboil. Precook, Geese

pack, add salt 1 teaspoon to quart, add 3 to 4 tablespoons liquid. Or pack raw without

liquid.

210

75

10

Fish, all kinds

Use only firm, fresh fish.

Bleed well.

Wash.

Precook.

Pack, add salt

1 teaspoon to quart.

Or pack raw without

liquid.

240

90

10

-

NOTE-ALL VEGETABLES

NOTE-Time

for Different

Size Jars-The'

EXCEPT TOM AT 0 E s,

time in these tables for water bath canning

*1ALSO ALL MEATS, POUL-1

.applies to half pint, pint and quart jars. If TRY AND FISH CANNED'

' canning

fruit

in water

bath

with

half

gallon

AT

HOME

MUST

BE

O! jars add

10 minutes

to processing

time;

for

BOILED IN AN OPEN VES-

pressure

cooker

add

5 minutes

to processing

~

', :

".

°:,

time. When

canning

vegetables

and meats,

', "

SEL TEN

MINUTES TO FIFTEE]

BEFORE TAST--

,

'.

'"

for half

gallons

in pressure

cooker

or water

,.,,

,

INGOR USING.

':,

\''; bath, increase time 20% over time for quarts.

,

",

, For half pints,

use time for pints.

,",

- . -.

-

Pressure Cooker

Water

Bath

Minutes

Pounds

..",",

Minutes

Pints

Quarts

Asparagus

Wash, boil 3 minutes. Pack.

180

25

40

10

Beans, baked

Soak beans. Boil YJ done. Add all ingredients. Bake I hour. Pack loosely.

180

60

60

10

Beans (String or

Wax)

Wash, string, cut or leave whole, boil 5 minutes. Pack.

180

20

25

10

Beans (Lima)

Shell, bring to boil. Pack loosely to within I inch of top of jar.

180

35

60

10

Beets

Wash, leave roots and tops long, boil 15 minutes. Skin. Pack.

120

25

40

10

Brussels Sprouts or

Remove outer leaves,wash, cut in desired size pieces, boil 5 minutes.

Cabbae

Pack.

120

45

55

10

Carrots

Wash, peel, slice or cube. Bring to boil. Pack.

120

20

25

10

Cauliflower or

Broccoli

Remove outside leaves, wash, boil 4 minutes. Pack.

150

25

40

10

Corn (Whole Grain) Remove shucks.

Cut from cob.

Bring to boil.

Pack loosely to

within I inch of top of jar.

210

55

85

10

Greens (all kinds)

Wash thoroughly. Steam or boil to wilt. Pack loosely.

180

45

70

10

Hominy

Boil 3 minutes. Pack loosely:

120

40

40

10

Mushrooms

Clean, wash, cut large ones, boil 3 minutes. Pack loosely.

180

25

35

10

Okra

Wash, boil I minute.

Pack.

180

25

40

10

Onions

Peel, wash, boil 5 minutes. Pack.

180

40

40

10

Parsnips or Turnips

Wash, peel, slice or cube. Boil 5 minutes. Pack.

90

20

25

10

Peas

Shell, grade, use only fresh, tender ones. Bring to boil. Pack loosely to within I inch of top of jar.

180

40

40

10

Peppers (green,

sweet)

Wash, remove seed pod, boil 3 minutes. Pack.

120

35

35

10

Peppers (Pimiento)

Place in moderate oven 6 to 8 minutes or 12 to 15 minutes in boiling water. Peel, stem, cut out seeds, flatten. Pack.

40

10

10

5

Potatoes,

Irish

Wash and scrape small, new potatoes. Pack. Add boiling water.

180

40

40

10

Pumpkin

Cut in pieces. Peel. Steam, bailor bake tender. Pack.

180

60

80

10

Rutabagas

Wash, peel, slice or cube, boil 5 minutes. Pack.

90

35

35

10

Sauerkraut

After curing, pack, add kraut juice or weak brine.

15

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----

Soybeans

Shell, bring to boil. Pack loosely to within I inch of top of jar.

210

80

80

10

Spinach

Wash thoroughly. Steam or boil to wilt. Pack loosely.

180

45

70

10

Squash (Summer.

Acorn or Zucchini) Cut in uniform pieces. Bring to boil. Pack.

180

30

40

10

Squash (Crookneck.

Hubbard or Banana)

Cut in pieces. Peel. Steam, boil or bake tender. Pack.

180

60

80

10

Sweet Potatoes (Dry) Wash, boil or steam 20 minutes, remove skins. Pack.

180

65

95

10

Sweet Potatoes (Wet) Wash, boil or steam 20 minutes, remove skins. Pack. Add liquid.

180

55

90

10

Tomatoes

(See under Fruits.)

Tomato Juice

Wash, peel, cut in pieces. Simmer until soft, press thru fine sieve.

Bring to boil. Pour to within Y4inch of top of jar.

10

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----

Unusual Foods

See individual recipes, page 44.

Vegetable

Prepare vegetables,boil separately or combine. Pack. Process length Mixtures

of time necessary for vegetable requiring longest processing.

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----

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Pressure

Cooker

ater Bath

Minutes

Minutes

Pounds

-""'"'

Asparagus

Use tough part, boil.

Press through

sieve, pour into jars.

180

40

10

Clam or Fish

Chowder

Mix ingredients.

Boil ten minutes.

Pack into jars.

240

90

10

Pea Soup

Boil peas until soft, press thru sieve. Pour into jars.

180

60

10

Soup Stock

Cover bones and trimmings

with water.

Season.

Cook 2 hours.

Remove bones. Pour into jars.

180

45

. 10

Tomato

Soup

Mix vegetables.

Cook tender; sieve. Add flour and butter; bring to

boil; pour into jars.

15

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----

Vegetable

Soup

Use any vegetable combinations.

Boil 10-15 minutes.

Pack into jars.

Mixtures

Process time necessary for vegetable requiring longest processing. --

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