32
FRUIT TIMETABLES AND CANNING INSTRUCTIONS
Fruit Juices
(Grape, Currant,
Berry, Cherry)
Grapes
Grapefruit
Peaches
(raw pack.)
Pears
Pineapples
Plums, Prunes
Rhubarb
Use enamel cans. Crush fruit. Heat slowly to
simmering point (about 185°F, 185°C). Strain
through cloth bag. Let stand several hours in
cool place until sediment settles out. Pour off
carefully, leaving dregs. Add 1 cup sugar to 1
gallon juice, if desired. Hot pack.
1
⁄4" headspace.
Use enamel cans. Pack raw, adding hot
medium syrup.
Pare, cutting deep enough to remove white
membrane. Run a thin knife between pulp and
skin of each section and lift out pulp without
breaking. Remove seeds. Pack raw with
rounded sides to outside of container. Fill with
boiling hot medium syrup.
Use thin or medium syrup. Boil 5 minutes and
strain. Blanch peaches 1 minute to loosen
skins. Plunge into cold water. Peel and pit.
Treat to prevent darkening. (See pg. 30.) Pack
placing halves in over-layers. Add boiling
syrup. Stir to remove air bubbles.
Wash, pare and core. Cut into halves or quar-
ters. Treat to prevent darkening. (See pg. 30.)
Cook 4–8 minutes in light or medium syrup
before packing. Hot pack.
Peel and core, removing all eyes carefully. Cut
into cross sections
1
⁄
4
to
1
⁄
2
" thick. Put into
kettle, cover with thin or medium syrup, and
slowly bring to boil. Hot pack. Fill with thin or
medium syrup.
Use enamel cans. Can whole. Prick each plum
to prevent skin from bursting. Raw pack. Cover
with boiling hot thin syrup.
Use enamel cans. Wash rhubarb. Cut into
1
⁄
2
"
pieces. Add
1
⁄
2
cup sugar to each quart rhubarb
and let stand to draw out juice. Bring to boiling.
Pack hot.
30 30 30 55
12 12 15 10 10
25 25 25 10 10
25 30 30 25 30
25 30 30 20 25
15 20 25 15 20
15 20 20 20 25
10 10 10 15 15
F
RUITS SPECIAL INSTRUCTIONS PROCESSING TIMES IN MINUTES
Hot Water Bath Processing CANS JARS
u
p 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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