TIME TABLE FOR CANNING OF FRUITS

(Continued)

FRUIT

PREPARATION

Minutes to Sterilize

Water |
Bath

Controlled
Oven at 275° F.

Grape Juice —._..

(From Concord
Grapes)

1. Wash sound ripe grapes. Cover
them with water and heat slowly to
simmering. Do not boil. Cook slowly
until the fruit is soft. Strain through
a jelly bag. Add Y2 cup sugar to each
quart juice. Pour into jars, leave an
inch space at top. Seal completely.
Process at simmering temperature.

2. Wash 1 cup grapes, put into clean
quart jar. Add Y2 cup sugar, fill jar
to within 1 inch of top with boiling
water. Completely seal. Process in
water bath at simmering temperature.
When ready to use, strain juice.

30

Grapefruit

en en me mm ege even:

Peel, separate into sections, discarding
all membrane. Pack in jars and cover
with a boiling “thin” or “very thin’
syrup.

20

35

Grapefruit Juice __.

Squeeze juice from fruit; strain. Bring
to boil. No sugar is necessary. Pour
into hot clean jars to within one inch
from top. Completely seal. Process in
water bath at simmering temperature.

35

Melon Balls

Cut any variety of melon (not over-
ripe) with a fancy cutter. Drop into a
boiling “thin” syrup. Let stand until
cold. Pack into jars. Add 1 tbsp.
lemon juice to each quart. Pour on
syrup, which has been reboiled.

30

45

Peaches

Recommended to
prevent discol-
loration or
browning

Blanch 1 to 2 minutes. Cold dip and
remove skins, or leave skins on. Leave
whole or cut in pieces as desired. If
peeled, place in protective solution
while preparing. See p. 13. Pack in jars
and cover with boiling “thin” syrup or

Precook 3 mins. on top of range in
boiling “thin’’ syrup. Pack hot and
process.

15

15

35

30

*Pears

Same as peaches (tender-flesh varieties)

15

30

-lums

Wash and prick the skin in several
places to prevent the skin from burst-
ing. Pack and cover with boiling syrup.
“Thin” for sweet varieties. “Medium”
for sour varieties.

20

40

18