Foods and home making

Or pack hot in the form of apple sauce s Apricots . . Prepare in the same way as peaches. Pack raw, cover with hot sirup . . 25 Precook by simmering in sirup 4 to 8 minutes and pack hot IS Blackberries Pack raw in container, pressing the Blueberries fruit gently. Fill with boiling hot, Dewberries medium sirup 20 Huckleberries Or precook by adding \ to £ pound Loganberries , j sugar to each pound berries and boil Raspberries I 3 to 4 minutes. Pack boiling hot . . 5 1 Adapted from Farmers’ Bulletin No. 1762, Home Canning of Fruits, Vegetables, and Meats, United States Department of Agriculture, 1936. Canning Fruits 519 Fruit Preparation for Processing Wash, all fruits very thoroughly. Time in Minutes for Processing Pint and Quart Glass Jars in Boiling Water Cherries . . Prick. Pack unpitted in hot con- tainers, cover with boiling sirup, using thick sirup for sour cherries, and medium for sweet Or remove pits, add sugar as desired, 25 boil s minutes. Pack boiling hot . . 5 Currants . . Same as berries. Gooseberries . Pack raw in containers. Fill with boiling hot, thick sirup Or add small quantity of water. Boil until cooked to a pulp. To each quart pulp add \ cup or more of sugar. Heat until sugar is dissolved. Pack boiling 20 hot 5 Peaches . . Scald, dip into cold water, and peel. Cut into halves, removing pits. Fill containers, then add thin or medium sirup as desired. Boil one cracked peach pit in every quart of sirup . Strain out before using. Soft fruit 25 Firm fruit Precook by simmering in sirup 4 to 8 35 minutes. Pack hot 15 Pears . . . Pare, cut in halves, core. Cook 4 to 8 minutes in boiling, medium sirup. Pack hot, cover with boiling sirup .... 20 Pineapples . Pare, core, remove “eyes.” Slice crosswise. Pack in containers. Cover with boiling thin sirup 3° Plums . . Prick. Put into containers. Cover with boiling medium sirup Or prepare sauce by cooking with sug-ar to taste. If desired strain out pits 20 and skins. Pack hot 5 Rhubarb . . Cut in half-inch lengths. Boil until soft in thick sirup. Or add \ as much sugar as rhubarb by measure. Bake in a covered baking dish (350 F.) until tender. Pack boiling hot in hot con- tainers 5 Strawberries To each quart, add 1 cup sugar. Bring slowly to boiling point. Let stand over night in kettle. Reheat to boiling. Put into containers while hot 5 520 Food Preservation How is fruit canned in the oven? A jar may be filled with fruit and sirup in the same way as for water-bath canning. The rubber and lid are placed on the jar and the lid partially sealed. Then the jar is put on the grating of a heat-regulated oven. The oven should be heated to a certain temperature, 2750 F. for most fruits ; the jar should be left in the oven for a certain length of time. At the end of the time, the jar is removed from the oven and sealed immediately. It should be inverted and allowed to cool. There are several important points to remember in oven canning : 1. The oven heat regulator should be registering accurately. After the stove is installed in the kitchen, its oven should be tested as ex- plained on page 177. 2. The jar should be filled to within one inch of the top. The sirup may run over if the jar is filled full of sirup.