Canning Chart For Fruit

Time In
Product Preparation Water Bath
Apples Wash, peel, core, 25 min.
Slice. Drop inslightly
salted water. Rinse.
Boil 3 min. in syrup,
pack, adding syrup.
Apple Sauce Wash 3 lbs. apples. Remove stems and blossom
7 ends. Slice into a saucepan. Add % cup water
and 2 or 3 whole cloves if desired. Cook till
the fruit is tender. Press through a sieve. Add
¥% to % cup sugar, depending upon the sweet-
ness of the fruit. Boil 1 min. Bottle and pro-
cess 15 min. in boiling water. Yield 1 quart.
Wash, halve, pit and
Apricots pack. Add syrup and 16 min.-pts.
1 or 2 apricot pits for 20 min.-qts.
flavor if desired. °
Berries except Wash, stem and pack, 12 min.-pts.
Strawberries add syrup. | 15 min.-qts.
Cherries Wash, stem, pit if 16 min.-pts.
desired, pack and add 20 min.-qts.
Syrup.
Preserved Use 1 cup water and 1 cup sugar for each
Crabapples quart of fruit to be preserved. Wash the fruit

and remove the blossom end. Cook the fruit,
a layer at a time in the syrup. When tender
transfer to sterilized jars which have been
put in the oven to keep warm. Cook another
layer and transfer to the jars. Fill the jars
with hot syrup and seal air tight at once.

Fruit Juices

Crush fruit, simmer 20 min.
Slowly, strain, pour
the hot juice into

jars.

Grapefruit Peel and section, re- %o min.
move all membrane.
Pack, add syrup.

Mixed Fruit Prepare according to Process according
directions given for in- to fruit requiring
dividual fruits. longest processing

e period.
Peaches Scald peaches for 1 16 min.-pts.
. al min., cold dip, peel. 20 min.-qts.
(over)

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