1. Pack the fruit or vegetables in sterilized jars.
2. Fill with hot liquid (syrup or water).
3. Cover with glass top, screw metal ring loosely. If
tightly sealed, jars will break.
4. Steam until tender.
5. Lift jars out, remove top, adjust rubber ring.
6. Press food with silver knife to allow air to escape.
7. Fill to overflowing with boiling syrup or water.
8. Seal at once; wipe jar; invert till cold.
Note. — Some fruits, as plums, hard pears, may be steamed
15 to 20 mins. before adding syrup. This softens the skins
and fruit, which might otherwise be tough.
CANNING, JELLY-MAKING AND PICKLING
175
OPEN KETTLE METHOD.
1. Have syrup boiling in a broad kettle.
2. Add fruit; cook gently, stirring as little as possible.,
until fruit is tender; remove scum.
3. Fill sterilized jars to overflowing.
4. Seal at once; wipe off and invert till cold.
Note. — If too large an amount is cooked at one time,
the food, especially small fruit, is broken up before it can
be uniformly cooked.
Vegetables, except tomatoes, are more successfully
canned by the cold-pack method than in the open kettle.
SYRUPS FOR CANNED FRUIT.
1. For sweet fruits — 1 c. sugar to 2 c. water.
2. For medium fruits — 1 c. sugar to 1 c. water.
3. For acid fruits — 2 c. sugar✪ Syrups for Canned Fruit to 1 c. water.
Add boiling water to sugar; stir till dissolved. Boil 5 to
10 mins. ; remove scum.
Note. — In order to calculate the amount of syrup re-
quired, weigh the fruit and allow M to 3^ lb. sugar to 1 lb.
fruit for sweet and medium fruits and ^ lb. sugar to 1 lb.
fruit for acid fruits and those desired very rich.
CANNED PEACHES.
1. Scald fruit 13^ mins., then cold dip.
2. Remove skins; cut in halves, remove stones.
3. Pack carefully in sterile jars; add syrup.
4. Cover with glass top and metal ring, screwed loosely.
5. Steam 15 to 25 mins., according to size and ripeness
of fruit.
6. Lift out, put on rubber ring; fill to overflowing with
boiling syrup; seal at once.
CANNED PLUMS.
Use method for canned peaches; if plums are very firm,
they should be steamed 15 to 20 mins. before syrup is added.
Prick plums before cooking so that syrup is absorbed.
176
CANADIAN COOK BOOK
CANNED PEARS.
1. Wipe pears, cut in halves, core and peel.
2. Pack in sterile jars; steam 10 to 15 mrns.; longer, if
pears are very hard.
3. Add pieces of stick cinnamon, ginger or cloves.
4. Fill jar with syrup; steam until fruit is tender; seal.
Note. — For lemon flavor, cook thin pieces of lemon rind
in syrup; strain out before adding syrup to fruit or add 1 tb.
lemon juice to syrup for 1 qt. jar.
CANNED BEANS.
1. Select very tender beans; remove strings and tips;
cut, as desired.
2. Blanch 5 mins., then cold dip.
3. Pack tightly in sterile jars.
4. Add 1 T. salt✪ Canned Beans to 1 qt. jar.
5. Fill jars with water which has been boiled and cooled.
6. Adjust tops; steam 2 hours for 1 pint jar — 3 hours for
1 quart.
7. Put on sterilized rubbers; fill jars to overflowing with
boiling water; seal.
CANNED BEETS.
1. Wash small beets, leaving on roots and 2 inches
of stem.
2. Boil 20 mins.; drain; cold dip.
3. Remove skins, roots and tops.
4. Pack in sterile jars; add 1 T. salt and 1 to 2 tb. vinegar✪ Canned Beets
to 1 qt. jar.
5. Fill jar with water which has been boiled and cooled.
6. Cover; steam 1 to IJ^ hours; fill and seal.
CANNED CORN.
1. Select tender, fresh corn; remove husks and silk. ✪ Canned Corn
Page 52 · 4 recipe records on this page
Presented as published in 1924. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation, not the original instructions.
AI-modernized reading of the original text
1. Pack the fruit or vegetables in sterilized jars.
2. Fill with hot liquid (syrup or water).
3. Cover with glass top, screw metal ring loosely. If tightly sealed, jars will break.
4. Steam until tender.
5. Lift jars out, remove top, adjust rubber ring.
6. Press food with silver knife to allow air to escape.
7. Fill to overflowing with boiling syrup or water.
8. Seal at once; wipe jar; invert till cold.
Note. — Some fruits, as plums, hard pears, may be steamed 15 to 20 mins. before adding syrup. This softens the skins and fruit, which might otherwise be tough.
OPEN KETTLE METHOD.
1. Have syrup boiling in a broad kettle.
2. Add fruit; cook gently, stirring as little as possible, until fruit is tender; remove scum.
3. Fill sterilized jars to overflowing.
4. Seal at once; wipe off and invert till cold.
Note. — If too large an amount is cooked at one time, the food, especially small fruit, is broken up before it can be uniformly cooked.
Vegetables, except tomatoes, are more successfully canned by the cold-pack method than in the open kettle.
SYRUPS FOR CANNED FRUIT.
1. For sweet fruits — 1 c. sugar to 2 c. water.
2. For medium fruits — 1 c. sugar to 1 c. water.
3. For acid fruits — 2 c. sugar to 1 c. water.
Add boiling water to sugar; stir till dissolved. Boil 5 to 10 mins. ; remove scum.
Note. — In order to calculate the amount of syrup required, weigh the fruit and allow M to 3^ lb. sugar to 1 lb. fruit for sweet and medium fruits and ^ lb. sugar to 1 lb. fruit for acid fruits and those desired very rich.
CANNED PEACHES.
1. Scald fruit 13^ mins., then cold dip.
2. Remove skins; cut in halves, remove stones.
3. Pack carefully in sterile jars; add syrup.
4. Cover with glass top and metal ring, screwed loosely.
5. Steam 15 to 25 mins., according to size and ripeness of fruit.
6. Lift out, put on rubber ring; fill to overflowing with boiling syrup; seal at once.
CANNED PLUMS.
Use method for canned peaches; if plums are very firm, they should be steamed 15 to 20 mins. before syrup is added. Prick plums before cooking so that syrup is absorbed.
CANNED PEARS.
1. Wipe pears, cut in halves, core and peel.
2. Pack in sterile jars; steam 10 to 15 mrns.; longer, if pears are very hard.
3. Add pieces of stick cinnamon, ginger or cloves.
4. Fill jar with syrup; steam until fruit is tender; seal. Note. — For lemon flavor, cook thin pieces of lemon rind
in syrup; strain out before adding syrup to fruit or add 1 tb. lemon juice to syrup for 1 qt. jar.
CANNED BEANS.
1. Select very tender beans; remove strings and tips; cut, as desired.
2. Blanch 5 mins., then cold dip.
3. Pack tightly in sterile jars.
4. Add 1 T. salt to 1 qt. jar.
5. Fill jars with water which has been boiled and cooled.
6. Adjust tops; steam 2 hours for 1 pint jar — 3 hours for 1 quart.
7. Put on sterilized rubbers; fill jars to overflowing with boiling water; seal.
CANNED BEETS.
1. Wash small beets, leaving on roots and 2 inches of stem.
2. Boil 20 mins.; drain; cold dip.
3. Remove skins, roots and tops.
4. Pack in sterile jars; add 1 T. salt and 1 to 2 tb. vinegar to 1 qt. jar.
5. Fill jar with water which has been boiled and cooled.
6. Cover; steam 1 to IJ^ hours; fill and seal.
CANNED CORN.
1. Select tender, fresh corn; remove husks and silk.
Records on this page
Syrups for Canned FruitCanned BeansCanned BeetsCanned Corn