74 KATE AITKEN'S CANADIAN COOK BOOK

APPROXIMATE YIELDS OF CANNED FRUITS

Type of Standard Approx. No.
Container Weight of Qts. Canned
Kind of Fruit (Box, Basket, etc.) Fruit Fruit
Pounds Quarts
Berries, including 12-1 qt. boxes 15 12
Currants 24 pt. boxes 15 12
Crab Apples 6 qt. basket (flat) 7 A
11 qt. basket (flat) 14 9
Cherries 6 qt. basket (flat) 8 3
Peaches 6 qt. basket (heaped) 10 3
Pears 6 qt. basket (heaped) 11 5
11 qt. basket (flat) 15 1)
Plums 6 qt. basket (flat) 8 4
6 qt. basket (heaped) = 11 6

TIME CHART FOR CANNING FRUITS

Hot Batu
OvEN CANNING CANNING
FRUITS SYRUP Temperature Time Time
Pts. Qts. Pts. Qts.
Blackberries Medium io f, 25 30 15 20
Blueberries Very Thin 275°F. 29 30 15 20
Cherries Medium Zits fr: Ae 30 20 25
Crab Apples Medium 276° Poh 96190 20° Bb
Gooseberries Medium LTS F: 25 30 20 25
Peaches Thin 275°F. 30 40 15 20
» (Hot Pack)
Pears Thin 275°F. 30 40 15 20
(Hot Pack)
Plums Medium 275°F. 30 35 20 25
(Hot Pack)

Raspberries Medium 275°F. 25 30 10 15