Blue Ribbon and Pure Gold cook book

Place sealers two inches apart ona tray or pan. Pour sufficient water in the pan to cover the bottom one inch deep (this prevents burning in case some syrup boils over). ‘Time of sterilization is counted from the time at which the oven has returned to required temperature, after placing sealers in it. Note—It is recommended that the pressure cooker be used for sterilizing all vegetables except tomatoes. While instructions . are given for the water bath method, great care must be exercised because of the ever present danger of spoilage through insufficient sterilization. When water bath method is used it is preferable to can vege- tables in pint sealers. Sealing: Remove sealers as soon as time is up to avoid over-processing. Screw tops and spring tops should be tightened as soon as re- moved from the sterilizer and sealers inverted a few minutes to test for leakage. Do not tighten or invert vacuum type or self-sealing top sealers. Such sealers can be tested after they are cold, by tapping the lids gently with a metal spoon. If properly sealed there is a clear ring - and metal tops will curve inward slightly. Never Open a Sealer After Sterilizing—Sometimes the contents of a sealer will shrink in processing leaving space at the top of the sealer. This is due to air spaces left in packing the sealers, but the entire contents are sterile and will keep perfectly. Opening may allow bacteria to enter and contaminate the product. Never attempt to tighten the screw top after it is cold. This will break the seal. Storing: Before storing wipe sealers dry and be sure there are no leaks. If a leak is found, remove the cover, see that there are no chips in sealer or lid, put on a new rubber, seal, and invert to test for leakage. If seal is satisfactory, sterilize ¢ time allowed for the particular product. Label and date each sealer. Store in a cool, dry, dark place or wrap each sealer in paper. The cartons in which new sealers are packed make a very satisfactory storage container for filled sealers. Examine fruit one week after canning to see if every sealer 1s keeping. 118 Blue Ribbon Cook Book TIME TABLE FOR FRUITS The time given is for pint containers. For quart containers add 5 minutes to time sterilization in boiling water bath and steam cooker; 10 minutes for oven sterilization. Stertlization Botling Fruits Preparation Water Steam Oven Bath |\Pressure | for Glass PEA OR 5-1b. Sealers Apples, sliced |Simmer 5 minutes in syrup—] Minutes | Minutes| Minutes Or quartered,|"pack hota. ina eee ee 30 10 50 ati2¢ oe ADplesatice sin. Pack NOt mene en penton, 10 5 15$ati27 55 Apricots. ; 4. Peel—halve and pit—pack— cover with boiling syrup....} © 20 10 55 at 2ron Blackberries or|Wash—pack, fill with boiling blueberries) “inysSyrupW ese ae ee 20 10 35 ati2ion Chetries cams: 1. Wash, stem, pit and pack, cover with boiling syrup.... 20 10 35 ato fon 2. Wash, stem, pit, pre-cook 5 minutes in boiling syrup— pack hot, fill with syrup.... — — 20 at 250° Currants...... Wash, stem, pack, fill with DOMNSISVIMD wre nee as tk 20 10 35 ati Zion Fruit juices. ..|Crush fruit, heat slowly, strain, pour into sealers........... 30 — Gooseberries...|Wash, pack in sealers, fill with boiling syrup. 26.4005. 22 16 10 30 at 275° Peaches....... 1. Immerse in boiling water 3 minutes—cold dip, peel, re- move pit, pack in sealers, add boiling syrup.......... 20 10 — 2. Peel, remove pit, simmer in syrup in open kettle 5 min- utes, pack hot—fill with SYTUD ec a: te eee cheek = — 20 at 275° Pearstaari. + 1. Pare, halve, remove core, pack, fill sealers with boiling syrup. If pears are firm, steam 15 minutes before DAcKiNg | ROO cae eee prey. 20 20 — . Pare, halve, remove core, cook in syrup in open kettle 10 minutes. Pack hot, fill With SYTUP sco fliers deen sie _- ~ = 25 aticioa Ditinig tues Wash, prick skin, pack cold,| .