12 MANITOBA FARMERS’ LIBRARY

breaking into convenient unit sized pieces for packing. Blanch in a steamer
15 to 30 minutes. Remove and cold dip. Pack tightly into jars. Add one-half
teaspoonful salt to a pint jar.. Fill up space left with boiling water. Adjust
rubber covers and partially seal. Sterilize 90 minutes in a steam cooker or a
hot water bath; or 60 minutes at 5 pounds steam pressure,

Pumpkin and Squash.—Cut pumpkin or squash into small, uniform sized
cubes. Blanch in boiling water for 10 minutes. Plunge quickly into cold
water. Pack in jar until full. Add boiling hot water, and one half teaspoonful
of salt to a pint jar. Adjust rubber covers, etc. Sterilize 120 minutes in hot

water bath outfit or in a steam cooker, or 45 minutes at 5 pounds steam pres-
sure.

Canning Pie Filling.—Cut pumpkin or squash into convenient sections,

core and remove skins. Cook 30 minutes to reduce to pulp. Add one cup of ©

sugar and one teaspoonful salt to each quart of pulp. Pack in jars. Adjust
rubbers and covers. Sterilize 90 minutes in hot water bath; or 45 minutes
at 5 pounds steam pressure.

To Can Asparagus.—Select and trim stalks, cutting them the desired length.
Sort and continue the same as outlined in the recipe following.

To Can Lamb’s Quarters, Beet.Tops, Turnip Tops, etc.—Select best and
tenderest leaves. Can the same day as picked. Sort and clean. Blanch in
steamer 20 to 30 minutes to reduce bulk. Remove and plunge into cold water
quickly. Pack tight in jars or containers and season to taste. A little chipped
beef, olive oil, etc may be added. Add hot water to fill crevices and one-half
teaspoonful of salt to a pint jar. Partially seal as in cold pack method.
Sterilize 11% hours in a steam cooker or in a hot water bath outfit; or ‘50
minutes at 5 pounds steam pressure.

Canning Vegetable Medley.—iIn canning different kinds of vegetables there
is often a sample of each left over, which is not sufficient to fill one jar.
These left-overs may be utilized. Place them in layers in the jar; for instance
a layer of peas, layer of cubed carrots, layer of beans, layer of corn, etc. Ads
salt, one-half teaspoonful to one pint jar. Pour hot water over them. Fit
covers, partially seal and cook according to the cold pack method. Sterilizz
8 hours in hot water bath; or 2 hours at 5 pounds steam pressure; or 1%
hours at 15 pounds steam pressure.

CANNING FRUITS.

SYRUP FOR FRUITS.

All fruits can be canned successfully without sugar for such future uses
as jelly making, pie filling, salads, etc., simply by adding hot water instead
of hot syrup; but it is very desirable that the fruit be canned the same day as
it is picked.

Syrups are usually used ee canning fruits, although it is not necessary.
The thickness of the syrup depends on the kind of fruit Wake which it is to be
used, and the richness of the product desired.

The following table may serve as a guide:—

Thin syrup — Use 1c. sugar to 2 c. water.
Medium sé “é 1 éé 6é ce Hi 6é 6é
Thick 66 oc” 2 66 * 66 66 + 66 6c

Boil the sugar and water in a covered saucepan for five minutes. Gener-
ally speaking, allow 1 cup syrup to each pint jar.

METHODS WITH FRUITS.

For convenience we suggest that fruits be classified into distinct groups,

classes, such as soft fruits, sour berry fruits, and hard fruits.

1. Soft fruits such as strawberries, blackberries, sweet cherries, blue-
berries, peaches, apricots, etc.

Recipe for Canning Soft Fruits.—Can the same day the fruit is picked.
Grade and rinse the fruit by pouring water over it through a strainer. Cull,
seed and stem. Pack immediately in glass jars. Add boiling hot syrup. Place
2uhrer and -top in place. Partially tighten the cover. Sterilize in @ steam