TIME TABLE FOR CANNING OF FRUITS

(Continued)

Pineapple -._.._.....|Peel, remove eyes, core and cut in
pieces as desired. Precook 5-8 minutes
in a boiling ‘‘thin’’ syrup. Pack and
cover with syrup. 45 60

Rhubarb 1. Wash, cut in small pieces. Pack
and cover with a boiling ‘thin’ syrup. 10 20
2. If to be used for pies, cover with a
“very thin’ syrup. 10 20
3. See note on “Canning without
Sugar”.

Soenciocns 1. Pack loosely into hot jars. Cover
with boiling ‘‘thin” syrup.

2. For pies—Place fruit in cheesecloth,
blanch in boiling water until the juice 20 35
starts to flow, or about 20 to 30 sec-
onds. Pack tightly in STERILIZED jars,
seal tightly and process.

Strawberries __.... 1. Wash and stem. Fill sealers. Cover
with a boiling “medium” syrup, or

2. Add % cup sngar to 1 lb. fruit. (1 20 35
Ib. is approx. 1% pt. baskets.) Use no
water. Let stand overnight. Precook
gently 5 minutes. Pack berries and
cover with preheated syrup. 20 35
3. Cook in syrup for 5 minutes, let
stand 4 hours or overnight. Pack in
jars and cover with preheated syrup. 20 35

*For firm-flesh varieties of pears precook 5 minutes, then pack and process
same time as tender flesh varieties.

SYRUP FOR SWEETENING CANNED PINEAPPLE

Make syrup from juice drained off the pineapple.
To 1 cup pineapple juice add % cup sugar.

Stir and bring to the boil. Boil until all sugar is dissolved.
Pack pineapple into hot jars to within 1 inch from the top of the
jar. Pour ¥2 cup of the syrup over the pineapple and seal. Process
in boiling water bath for 35 minutes. Do not seal jars completely
and have bath 2 inches over the tops of the jars. Seal completely
as soon as taken from the bath.

PEACHES, PEARS, APRICOTS

The new method described under these fruits in preceding
timetable has been effective in helping prevent discoloration of
these light colored fruits.

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