CANNING TIME TABLE FOR SOUPS

Hot Water Pressure Pressure
Bath. Time Cooker Cooker
in Hours in Minutes in Pounds
Asparagus, Celery Boil (use hard part of asparagus).
or Mushroom Press through sieve, pour in jars.
Season. a 40 10
Pea or Bean Pre-cook until soft, press through
sieve. Pour in jars. Season. 3 60 10

Use any vegetable combinations,
blanch or pre-cook. Pack, season,
process time necessary for vege-
table requiring the longest pro-
cessing.

Vegetable

WEIGHTS AND MEASURES FOR PRESERVING

FRUIT PACK WEIGHT YIELD
Raspberries or 1 crate or 24 baskets 12 lbs. 10-12 pints
Strawberries or 5 to 6 quarts
Apricots l crate or 4 baskets 18 lbs. 10 quarts
Cherries 1 crate 20 lbs. 13 quarts
Peaches 1 crate 18 lbs. 10 quarts
Plums 15 lbs. 7% quarts
Pears 1 box 42 lbs. 17 quarts
Crabapples 1 box 38 lbs. 23 quarts
Apples 1 box 42 lbs. 17 quarts

SUGAR SYRUP TABLE
(For Canning Fruits)

1 cup sugar

VERY LIGHT 4 cups water Makes 4% cups syrup
1 cup sugar

LIGHT 3 cups water Makes 3% cups syrup
1 cup sugar

MEDIUM 2 cups water Makes 24 cups syrup
1 cup sugar

HEAVY 1 cup water Makes 11% cups syrup

To make syrup, add sugar to water, bring to boil. Boil five minutes.

NOTE: To determine the amount of syrup required, pack a quart jar with raw fruit,
cover it completely with water. Pour the water off and measure it, then multiply
it by the number of jars you are doing.