Directions for Fruits, Tomatoes, Pickled Vegetables
Reading edition
Apples
Pare and core apples; cut in pieces. To keep fruit from darkening, drop pieces into water containing 2 tablespoons each of salt and vinegar per gallon. Drain, then boil 5 minutes in thin sirup or water.
In glass jars.—Pack hot fruit to ½ inch of top. Cover with hot sirup or water, leaving ½-inch space at top of jar. Adjust jar lids. Process in boiling-water bath (212° F.)—
Pint jars 15 minutes
Quart jars 20 minutes
As soon as you remove jars from canner, complete seals if necessary.
In tin cans.—Pack hot fruit to ¼ inch of top. Fill to top with hot sirup or water. Exhaust to 170° F. (about 10 minutes) and seal cans. Process in boiling-water bath (212° F.)—
No. 2 cans 10 minutes
No. 2½ cans 10 minutes
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Applesauce
Make applesauce, sweetened or unsweetened. Heat to simmering (185°-210° F.); stir to keep it from sticking.
In glass jars.—Pack hot applesauce to ¼ inch of top. Adjust lids. Process in boiling-water bath (212° F.)—
Pint jars 10 minutes
Quart jars 10 minutes
As soon as you remove jars from canner, complete seals if necessary.
In tin cans.—Pack hot applesauce to top. Exhaust to 170° F. (about 10 minutes) and seal cans. Process in boiling-water bath (212° F.)—
No. 2 cans 10 minutes
No. 2½ cans 10 minutes
Apricots
Follow method for peaches. Peeling may be omitted.
Beets, Pickled
Cut off beet tops, leaving 1 inch of stem. Also leave root. Wash beets, cover with boiling water, and cook until tender. Remove skins and slice beets. For pickling sirup, use 2 cups vinegar (or 1½ cups vinegar and ½ cup water) to 2 cups sugar. Heat to boiling.
Pack beets in glass jars to ½ inch of top. Add ½ teaspoon salt to pints, 1 teaspoon to quarts. Cover with boiling sirup, leaving ½-inch space at top of jar. Adjust jar lids. Process in boiling-water bath (212° F.)—
Pint jars 30 minutes
Quart jars 30 minutes
As soon as you remove jars from canner, complete seals if necessary.
Berries, Except Strawberries
•Raw Pack.—Wash berries; drain.
In glass jars.—Fill jars to ½ inch of top. For a full pack, shake berries down while filling jars. Cover with boiling sirup, leaving ½-inch space at top. Adjust lids. Process in boiling-water bath (212° F.)—
Pint jars 10 minutes
Quart jars 15 minutes
As soon as you remove jars from canner, complete seals if necessary.
In tin cans.—Fill cans to ¼ inch of top. For a full pack, shake berries down while filling cans. Fill to top with boiling sirup. Exhaust to 170° F. (10 minutes); seal cans. Process in boiling-water bath (212° F.)—
No. 2 cans 15 minutes
No. 2½ cans 20 minutes
•Hot Pack.—(For firm berries)—Wash berries and drain well. Add ½ cup sugar to each quart fruit. Cover pan and bring to boil; shake pan to keep berries from sticking.
In glass jars.—Pack hot berries to ½ inch of top. Adjust jar lids. Process in boiling-water bath (212° F.)—
Pint jars 10 minutes
Quart jars 15 minutes
As soon as you remove jars from canner, complete seals if necessary.
In tin cans.—Pack hot berries to top. Exhaust to 170° F. (about 10 minutes) and seal cans. Process in boiling-water bath (212° F.)—
No. 2 cans 15 minutes
No. 2½ cans 20 minutes
Cherries
•Raw Pack.—Wash cherries; remove pits, if desired.
In glass jars.—Fill jars to ½ inch of top. For a full pack, shake cherries down while filling jars. Cover with boiling sirup, leaving ½-inch space at top. Adjust lids. Process in boiling-water bath (212° F.)—
Pint jars 20 minutes
Quart jars 25 minutes
As soon as you remove jars from canner, complete seals if necessary.
In tin cans.—Fill cans to ¼ inch of top. For a full pack, shake cherries down while filling cans. Fill to top 13 with boiling sirup. Exhaust to 170° F. (about 10 minutes) and seal cans. Process in boiling-water bath (212° F.)—
No. 2 cans 20 minutes
No. 2½ cans 25 minutes
•Hot Pack.—Wash cherries; remove pits, if desired. Add ½ cup sugar to each quart of fruit. Add a little water to unpitted cherries to keep them from sticking while heating. Cover pan and bring to a boil.
In glass jars.—Pack hot to ½ inch of top. Adjust jar lids. Process in boiling-water bath (212° F.)—
Pint jars 10 minutes
Quart jars 15 minutes
As soon as you remove jars from canner, complete seals if necessary.
In tin cans.—Pack hot to top of cans. Exhaust to 170° F. (about 10 minutes) and seal cans. Process in boiling-water bath (212° F.)—
No. 2 cans 15 minutes
No. 2½ cans 20 minutes
Fruit Juices
Wash; remove pits, if desired, and crush fruit. Heat to simmering (185°-210° F.). Strain through cloth bag. Add sugar, if desired—about 1 cup to 1 gallon juice. Reheat to simmering.
In glass jars.—Fill jars to ½ inch of top with hot juice. Adjust lids. Process in boiling-water bath (212° F.)—
Pint jars 5 minutes
Quart jars 5 minutes
As soon as you remove jars from canner, complete seals if necessary.
In tin cans.—Fill cans to top with hot juice. Seal at once. Process in boiling-water bath (212° F.)—
No. 2 cans 5 minutes
No. 2½ cans 5 minutes
Fruit Purees
Use sound, ripe fruit. Wash; remove pits, if desired. Cut large fruit in pieces. Simmer until soft; add a little water if needed to keep fruit from sticking. Put through a strainer or food mill. Add sugar to taste. Heat again to simmering (185°-210° F.).
In glass jars.—Pack hot to ½ inch of top. Adjust lids. Process in boiling-water bath (212° F.)—
Pint jars 10 minutes
Quart jars 10 minutes
As soon as you remove jars from canner, complete seals if necessary.
In tin cans.—Pack hot to top. Exhaust to 170° F. (about 10 minutes), and seal cans. Process in boiling-water bath (212° F.)—
No. 2 cans 10 minutes
No. 2½ cans 10 minutes
Peaches
Wash peaches and remove skins. Dipping the fruit in boiling water, then quickly in cold water makes peeling easier. Cut peaches in halves; remove pits. Slice if desired. To prevent fruit from darkening during preparation, drop it into water containing 2 tablespoons each of salt and vinegar per gallon. Drain just before heating or packing raw.
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Peaches can be peeled easily if they are dipped in boiling water, then in cold water.
•Raw Pack.—prepare peaches as directed above.
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In glass jars.—Pack raw fruit to ½ inch of top. Cover with boiling sirup, leaving ½-inch space at top of jar. Adjust jar lids. Process in boiling-water bath (212° F.)—
Pint jars 25 minutes
Quart jars 30 minutes
As soon as you remove jars from canner, complete seals if necessary.
In tin cans.—Pack raw fruit to ¼ inch of top. Fill to top with boiling sirup. Exhaust to 170° F. (about 10 minutes) and seal cans. Process in boiling-water bath (212° F.)—
No. 2 cans 30 minutes
No. 2½ cans 35 minutes
•Hot Pack.—Prepare peaches as directed above. Heat peaches through in hot sirup. If fruit is very juicy you may heat it with sugar, adding no liquid.
In glass jars.—Pack hot fruit to ½ inch of top. Cover with boiling liquid, leaving ½-inch space at top of jar. Adjust jar lids. Process in boiling-water bath (212° F.)—
Pint jars 20 minutes
Quart jars 25 minutes
As soon as you remove jars from canner, complete seals if necessary.
In tin cans.—Pack hot fruit to ¼ inch of top. Fill to top with boiling liquid. Exhaust to 170° F. (about 10 minutes) and seal cans. Process in boiling-water bath (212° F.)—
No. 2 cans 25 minutes
No. 2½ cans 30 minutes
Pears
Wash pears. Peel, cut in halves, and core. Continue as with peaches, either raw pack or hot pack.
Plums
Wash plums. To can whole, prick skins. Freestone varieties may be halved and pitted.
•Raw Pack.—Prepare plums as directed above.
In glass jars.—Pack raw fruit to ½ inch of top. Cover with boiling sirup, leaving ½-inch space at top of jar. Adjust jar lids. Process in boiling-water bath (212° F.)—
Pint jars 20 minutes
Quart jars 25 minutes
As soon as you remove jars from canner, complete seals if necessary.
In tin cans.—Pack raw fruit to ¼ inch of top. Fill to top with boiling sirup. Exhaust to 170° F. (about 10 minutes) and seal cans. Process in boiling-water bath (212° F.)—
No. 2 cans 15 minutes
No. 2½ cans 20 minutes
•Hot Pack.—Prepare plums as directed above. Heat to boiling in sirup or juice. If fruit is very juicy you may heat it with sugar, adding no liquid.
In glass jars.—Pack hot fruit to ½ inch of top. Cover with boiling liquid, leaving ½-inch space at top of jar. Adjust jar lids. Process in boiling-water bath (212° F.)—
Pint jars 20 minutes
Quart jars 25 minutes
As soon as you remove jars from canner, complete seals if necessary.
In tin cans.—Pack hot fruit to ¼ inch of top. Fill to top with boiling liquid. Exhaust to 170° F. (about 10 minutes) and seal cans. Process in boiling-water bath (212° F.)—
No. 2 cans 15 minutes
No. 2½ cans 20 minutes
Rhubarb
Wash rhubarb and cut into ½-inch pieces. Add ½ cup sugar to each quart rhubarb and let stand to draw out juice. Bring to boiling.
In glass jars.—Pack hot to ½ inch of top. Adjust lids. Process in boiling-water bath (212° F.)—
Pint jars 10 minutes
Quart jars 10 minutes
As soon as you remove jars from canner, complete seals if necessary.
In tin cans.—Pack hot to top of cans. Exhaust to 170° F. (about 10 15 minutes) and seal cans. Process in boiling-water bath (212° F.)—
No. 2 cans 10 minutes
No. 2½ cans 10 minutes
Tomatoes
Use only perfect, ripe tomatoes. To loosen skins, dip into boiling water for about ½ minute; then dip quickly into cold water. Cut out stem ends and peel tomatoes.
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To peel tomatoes, dip them in boiling water, then quickly in cold water to loosen skins.
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To raw pack tomatoes, put peeled tomatoes in jars and press down to fill spaces.
•Raw Pack.—Leave tomatoes whole or cut in halves or quarters.
In glass jars.—Pack tomatoes to ½ inch of top, pressing gently to fill spaces. Add no water. Add ½ teaspoon salt to pints; 1 teaspoon to quarts. Adjust lids. Process in boiling-water bath (212° F.)—
Pint jars 35 minutes
Quart jars 45 minutes
As soon as you remove jars from canner, complete seals if necessary.
In tin cans.—Pack tomatoes to top of cans, pressing gently to fill spaces. Add no water. Add ½ teaspoon salt to No. 2 cans; 1 teaspoon to No. 2½ cans. Exhaust to 170° F., (about 15 minutes) and seal cans. Process in boiling-water bath (212° F.)—
No. 2 cans 45 minutes
No. 2½ cans 55 minutes
•Hot Pack.—Quarter peeled tomatoes. Bring to boil; stir to keep tomatoes from sticking.
In glass jars.—Pack boiling-hot tomatoes to ½ inch of top. Add ½ teaspoon salt to pints; 1 teaspoon to quarts. Adjust jar lids. Process in boiling-water bath (212° F.)—
Pint jars 10 minutes
Quart jars 10 minutes
As soon as you remove jars from canner, complete seals if necessary.
In tin cans.—Pack boiling-hot tomatoes to ¼ inch of top. Add no water. Add ½ teaspoon salt to No. 2 cans; 1 teaspoon to No. 2½ cans. Exhaust to 170° F. (about 10 minutes) and seal cans. Process in boiling-water bath (212° F.)—
No. 2 cans 10 minutes
No. 2½ cans 10 minutes
Tomato Juice
Use ripe, juicy tomatoes. Wash, remove stem ends, cut into pieces. Simmer until softened, stirring often. Put through strainer. Add 1 teaspoon salt to each quart juice. Reheat at once just to boiling.
In glass jars.—Fill jars with boiling-hot juice to ½ inch of top. Adjust 16 jar lids. Process in boiling-water bath (212° F.)—
Pint jars 10 minutes
Quart jars 10 minutes
As soon as you remove jars from canner, complete seals if necessary.
In tin cans.—Fill cans to top with boiling-hot juice. Seal cans at once. Process in boiling-water bath (212° F.)—
No. 2 cans 15 minutes
No. 2½ cans 15 minutes