HOME. PRESERVERS’ HANDBOOK

ake | fi necessary for dietetic reasons to omit sugar, fruit. may be canned in water 3
iy instead of syrup, but it may have a rather water-logged flavor,

The addition of sugar to canned fruit has three desirable effects:
1. It helps to preserve the color of the: fruit—especially red fruits. |
2. It improves the flavor. See | age ie i ne a
3. It helps to retain the texture. Bec Re
If possible use a sugar syrup even if very light (1 cup sugar to 3 cups wat ery ee
The addition of sugar is not necessary to preserve canned fruit. If the fruit and — ;
jars are sterilized and the jars are absolutely air tight the fruit will keep whether
it is put down in water or in syrup. Simply add boiling water or fruit j juice instead |
i of syrup to the fruit in the jars and process according to the timetable, allowing five
‘ -_- minutes extra as a margin of safety. The fruit may be sweetened before serving.

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~

To prevent peaches and pears from discoloring, drop the peeled fruit into slightl tl
. salted water. Another suggestion is to simmer the fruit for 2 or 3 minutes in the hot —
Se syrup before packing it, and to add | tbsp. lemon Juice to each quart.*Entirely — |
-. cover the fruit in the jars with syrup and run a silver knife down the side of the jar
" to release any air bubbles. Be sure fruit is not under or over ripe and be careful not ae
- under process. Work quickly and do not try to can too many Jars at one time. :

APPROXIMATE —= Cherries and plums—l'4 Ibs. yield | quart canned fruit.
> YHELDS . - Peaches—1 case yields 8 or 9 quart jars canned fruit.
Apricots—1% to 2 Ibs. yield 1 quart canned fruit. yt
Apples—3 Ibs. yield 1 quart apple sauce. “
Strawberries—3'4 boxes yield | quart canned fruit.

Canning Chart . Fruits

P NAME PREPARATION Waren kien Ege a
? _ Apples 3 Wash, pare, core, slice. Drop . 25 min. ae 50 me aa
ac 3 i in slightly salted water. Boil 3 | SER es
a min. in syrup, pack, adding eh
i es syrup. ethos | a
Apricots Wash, halve, pit, add syrup 16min.forpints 45 min.
and | or 2 apricot pits for 20 min. for quarts Aas min.
flavor if desired. | 's -
Blackberries Wash, stem and pack, add 12 min. for pints OS Ads a a
____ Blueberries syrup. 15min forquarts § 40min.
Currants Pee esa a
Loganberries
, Gooseberries
_ Huckleberries | : | a
Raspberries _ Wash, stem, pack, add syrup. - 10 min. : 35 min.
° Cherries Wash, stem, pit if desired, pack 16min.forpints
f and add syrup. 20 min. for quarts § 45min. —
Fruit Juices = Crush fruit, simmer slowly, 20min. = = 45min.
a ee strain, pour into jars. | ets oe
a _ Grapefruit Peel and section, remove all 20min. — | 5 Ir
eS ys oo: membrane, Pack and add syrup eo ae ; oe a *

el

*Ascorbic and citric acid may be added in the Proportion of yy ‘tsp. ascorbic and J tsp. citric to 6 Ibs