31
FRUIT TIMETABLES AND CANNING INSTRUCTIONS
Apples, whole,
quartered,
or sliced
Applesauce
Apple Cider
Apricots
Berries,
Blackberries
Cherries
Figs
Use good, firm cooking apples. Treat to prevent
darkening. (See pg. 26.) Steam or blanch 1–5
min., just long enough to drive out air so fruit
is pliable, but not mushy. Pack hot. Use thin or
medium boiling syrup.
1
⁄2" headspace.
Make as usual. Pack hot in jars to
1
⁄
2
" of top, in
cans to top.
Press juice from apples. Allow to settle well.
Pour off clear juice. Heat to 180°F (82°C), or
simmering point; strain and fill into cans
overflowing or to
1
⁄
4
" of top in jars.
Follow method for peaches. Peeling may be
omitted.
Use enamel cans. Wash in colander under
running water. Fill containers, shaking to pack
berries down. Add medium or thick boiling
syrup. Use berries within one year.
Use enamel cans. Sweet cherries are never
pitted. Stem and wash. Use hot medium syrup.
Pit sour cherries and add hot, heavy syrup. It is
best to steam or blanch unpitted cherries, as
they have considerable air in them. Bring to
boil and hot pack.
Wash. Retain stems. Boil 2 minutes in water
to cover. Prepare thin syrup with this water.
Boil figs for 5 minutes in syrup. Fill jars. Add
1
1
⁄
2
teaspoons lemon juice per pint or 1
tablespoon per quart. Pour in boiling syrup,
leaving
1
⁄2" headspace.
10 10 12 20 20
10 10 10 15 20
20 20 20 55
25 30 30 20 25
15 20 20 15 20
15 20 30 15 20
10 15 15 45 50
F
RUITS SPECIAL INSTRUCTIONS PROCESSING TIMES IN MINUTES
Hot Water Bath Processing CANS JARS
up to 1000 ft. #2 #2
1
⁄
2
#3 pint quart
U.S. DEPT. OF AGRICULTURE DOES NOT PROVIDE PRESSURE CANNING TIMETABLES FOR HALF-GALLON JARS.
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