Blue Ribbon and Pure Gold cook book

cover with boiling syrup.... 20 10 45 at 275 Raspberries...|Wash if necessary, pack in sealers, cover with boiling SYTUD 2 ca Mav Yona ee ae eee 16 10 30 at 275° Rhubarbenwoc. Wash, cut in small pieces, blanch 1 minute, cold dip, pack, cover with boiling SYTUD ( So SUN patric ol eee 16 10 20 at 250° Strawberries...|Wash, stem, fill sealers, cover with boiling syrup......... wer G 10 oo nN Home Canning of Frits and Vegetables TIME TABLE FOR VEGETABLES 119 Pressure sterilization is recommended for non-acid vegetables. When vegetables are sterilized in the boiling water bath, it is preferable to use pint containers. Vegetables Preparation Asparagus...... Wash, tie in- uniform bundles, stand upright in 2 inches of water. Boil 4 minutes. Pack hot, add 34 tsp. salt to each pint sealer, fill with boiling water... Beans, string or |}Wash, string, cut in desired WAXtted eek lengths. Cover with water, bring to boiling point, boil 4 minutes. Pack hot, add 3 tsp. salt to each pint sealer. Fill with boiling water............ Beets ie oa. Wash and cut off tops 2 inches above beet. Boil 15 minutes. Cold dip, remove skins, pack, add 4 tsp. salt to a pint sealer. Fill with boiling water........ Warrotsey.. ae cu Use only very young carrots. Wash and boil 5 minutes. Cold dip—slip off skins, pack, add 4 tsp. salt to pint sealer, fill with boilingiwatervraseccakit.me ale. Corn, whole Cut corn from cobs. Cover with etsielors aes boiling water and bring to boil- ing point, fill sealers, covering corn with boiling liquid, add 3 tsp. salt to a pint sealer ....... Chard, Spinach |Wash carefully, steam 5 minutes, or other greens| pack.in sealers,add }tsp.salt toa pint sealer, fill with boiling water Peas...........|/Use only young tender peas. Shell and wash. Cover with water and bring to boil, pack, add 4 tsp. salt to a pint sealer, fill with boiling water. Intermit- tent sterilization may be used for peas allowing 1 hour on each of 3 successive days if water bath isiised s/o oe. Sweet Green or |Wash, remove seeds, boil 3 min- Red Pepper utes, cold dip. Remove skins, (pimentos)....| pack, allow 1 tsp. salt to a pint sealer, cover with boiling water. Pumpkin, ...<.. Cut in pieces, remove seed and membrane, peel, steam until tender, mash epack-ww 1... ee Tomatoes...... Scald and peel, pack in sealers, cover with tomato juice made from irregular very large or broken tomatoes cut in small pieces, cooked over slow fire for 5 minutes. Strain. Allow 4 tsp. salt to a pint sealer....... Time of Sterilization Boiling Wicler sat Hours iss) wie 40 40 40 40 60 60 60 30 60 15 Steam Pressure Minutes | Pounds 10 15 LS 1) £5 15 15 15 05 Tomatoes ao be processed in the Pints. Dene 75) minutes OVEN C2 75 Et) eal a he gota Quarts. . .45 minutes 120 Blue Ribbon Cook Book JELLY MAKING JELLIES, JAMS Jellies, marmalades and conserves are made by cooking fruit juice, or entire fruit with a great deal of sugar. A good jelly is well colored and flavored, transparent, tender, and will hold its shape when turned from the glass. Fruits which are rich in pectin and make good jelly are crab- apples, sour apples, grapes, currants, plums (red and black), cranberries, gooseberries, blackberries, unripe raspberries, etc. Quince is rich in pectin but lacks acid, and needs to be combined with sour apple, or crabapple. GENERAL DIRECTIONS FOR JELLY MAKING 1. Select clean, sound fruit, that is rather under-ripe (more pectin is found then). 2. Wash and cut large fruit into small pieces, but do not peel or core. 3. Put in kettle, and if fruit is very juicy add but little water— about 1 cup to every 4 quarts of fruit. If fruit is not juicy, almost cover with water. 4. Cook slowly until fruit is soft. Mash with potato masher.