30
Select young, fresh, tender fruits and
vegetables, those which are in choice
c
ondition for table use are best for
canning. Gather or purchase only as
much as you can practically handle
in two or three hours. For best results
work quickly throughout the prepa-
ration and canning process. Two
hours from the garden to the can is a
good rule of thumb.
Sort and grade fruits and vegeta-
bles according to the size, color, and
degree of ripeness and maturity.
Discard all overripe products, as they
will cook to pieces and spoil the final
appearance. No fruits or vegetables
which are withered or otherwise
imperfect should be canned.
All products should be washed
thoroughly before paring, coring or
slicing. There is less danger of
spoilage if washing is done before
the outside covering is broken.
Berries and other soft fruits should be
washed in a colander or wire strainer
to prevent crushing the fruit.
Trim blemishes and prepare as
called for in the recipe.
Blanching or precooking improves
the texture and flavor, shrinks the
products, makes them more flexible,
insures a fuller pack, and makes it
possible to fill the cans or jars while
the food is hot. Blanching consists of
p
lunging fruit or vegetables into
boiling water for a short time.
Precooking is done by covering the
products with water and boiling for
several minutes, or by steaming them
before they are packed. Precooking is
recommended for most vegetables.
Pack product into clean jars to not
more than 1" of top. Fill cans to
1
⁄
4
" of
top. Be careful to follow packing
instructions given in recipes exactly,
as food packed too tightly may not
heat through.
To avoid the loss of valuable food
nutrients, fill can with the liquid in
which the products were cooked.
Cover food in can or jar immedi-
ately with boiling hot liquid accord-
ing to recipe. Salt may be added to
vegetables for flavor if desired; salt
does not help to preserve them,
however. Run a wooden or plastic
spoon or spatula gently down the
sides of the can or jar to displace air
bubbles. Add more hot liquid to the
contents, if necessary, to get the
correct headspace—generally 1" in
jars and to top in cans.
TREATING TO PREVENT
DARKENING
A
dd 2 tablespoons each of salt and
vinegar to one gallon of water. Drop
apples, pears, peaches, or apricots
into this solution as they are pre-
pared. Do not soak more than 20
minutes. Rinse before canning.
NOTE: TIMES GIVEN ARE FOR HOT
WATER BATH PROCESSING. FOR
PRESSURE CANNING, SEE
INSTRUCTIONS ON PAGE 18.
PREPARING FRUITS & VEGETABLES FOR CANNING
SYRUP
Measure sugar and liquid (usually water or fruit juice) into saucepan.
Cook until sugar dissolves. About 1 cup syrup is usually needed for one
quart or #2
1
⁄
2
can of fruit.
While sugar helps fruit hold its shape, color and flavor, it is not really
necessary. Fruit can be preserved in juice or water.
2 cups sugar + 1 quart water = 5 cups light syrup
3 cups sugar + 1 quart water = 5
1
⁄
2
cups medium syrup
4
3
⁄
4
cups sugar + 1 quart water = 6
1
⁄
2
cups heavy syrup
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