TIME TABLE FOR CANNING OF FRUITS

This chart is tested for QUART jars. For pints deduct 5 minutes.

Minutes to Sterilize

FRUIT PREPARATION Water | Controlled
Bath (Oven at 275° F.
Apples Pare, core and cut in halves or small
pieces. Pack in jars, and cover with
boiling ‘'thin’’ syrup. 15 40
Applesauce ........._Prepare as for table use. Pour boiling
sauce into jars (leaving an inch space
at top). 15 40
Apricots 1. Wipe with a damp cloth—do not
peel. Blanch 1-2 minutes. Pack and 25 40
cover with boiling “thin” syrup or
2. Blanch 1-2 minutes. Simmer 3
minutes on top of range in boiling
“thin” syrup. Pack hot fruit in jars, 20 35
cover with boiling syrup and process.
This method is to prevent discoloration.
BERRIES
Blackberries  ..__..|Pack loosely into hot jars. Cover with
Blueberries _._..___] boiling “thin” syrup.
Longanberries __. If berries are to be used for pies use
Raspberries _._-... a boiling ‘very thin” syrup. 20 35
Cherries l. Pit or leave whole as desired.
Pack and cover with boiling ‘thin’
syrup, or
2. Cook 5 minutes in a “medium”
syrup, let stand overnight and pack
and cover with preheated syrup. 20 25
Crabapples See recipe following this chart.
Currants _____| Like berries. 15 35
Fruit Juices for Prepare juice as for making jelly. Pour
drinks or future hot unsweetened juice in hot jars. Fill
jelly making —_-..|to within 1 inch of top. Process at
simmering temperature. 30
Fruit Salad Pack any combination of raw fruits in-
to clean jars. Cover with a boiling
“thin” or “medium” syrup. Process
length of time required for fruit re-
quiring longest processing.
Gooseberries -._.| Cook 5 minutes in a “medium” syrup,
let stand overnight and pack and cover
with preheated syrup. 10 35
Grapes Wash, stem. Leave whole or cut in
(Tokay, Malaga, halves and remove seeds. Pack into
Seedless) jars and cover with a boiling “thin”
syrup. 30 40

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