Fruits

PACK: All fruit to within 1/2 inch of top of jar.

SYRUP: Over raw pack fruit to within 1 1/2 inches of top of jar. Over hot pack fruit to within 1/2 inch of top of jar.

WATER OR FRUIT JUICE: Over raw or hot pack fruit, to within 1/2 inch of top of jar.

CANNIN FRUIT WITHOUT SUGAR—All fruit and fruit juices can be successfully canned in KERR Jars without sugar, but canning in a sugar syrup helps to improve flavor of most fruits. The sugar dow not keep fruit from spoiling.

CANNING FOR SUGAR FREE DIET: Preheat fruits over low heat in small amount of water. Pack fruits and cover with juice from precooking kettle. Process according to time table.

If fruits are packed raw, fill the jar to within 1/2 inch of top with boiling water or fruit juice. To obtain fruit juice, crush thoroughly ripe fruit (pieces or culls that are good but not suitable for canning) and bring to boil over low heat. Strain through clean cloth. Process jars with water or fruit juice same time as fruits packed with syrup.

SUCARYL—A sweeting agent sold in drug stores in tablet or liquid form, may be used in canning or freezing. Sucaryl retains its sweetness in the canning process. Use it according to the manufacturer's instructions.

ADDING ASCORBIC ACID—The addition of Ascorbic acid (vitamin C) to light colored fruits at the time of canning will help prevent discoloration. Tablet or crystalline form may be used. Put 5 tablets of 50 milligrams in bottom of each quart jar before packing fruit; or add 1/2 teaspoon of crystalline Ascorbic acid to each quart of the syrup before pouring over fruit in jars. Process jars of fruit immediately.

How to Make Syrup

MAKE syrup according to sweetness desired in finished product. Boil sugar and water together until sugar is dissolved. Juice of the fruit may be used in place of water. Keep syrup hot but do not let it boil down.

  Sugar (cups) Water (cups) Used For
Thin 1 3 Small, soft fruits.
Medium 1 2 Peaches, apples, pears, sour berries.
Heavy 1 1 All sour fruits or those to be extra sweet.

MILD SALT SOLUTION: Dissolve 1 1/2 teaspoons salt in 1 quart cold water.

Apples (Hot Pack)

SELECT uniform apples, wash, pare and core. Cut into desired size. If peeled fruit is to stand several minutes before precooking, drop it into mild salt solution to prevent discoloration. Drain. Boil three to five minutes, in a medium syrup. Pack into clean KERR Jars and fill to within 1/2 inch of top of jar with syrup. Put on cap, screwing the band firmly tight. Process according to time table, page 8.

Apples (Red Cinnamon) (Hot Pack)

SELECT firm apples that will not mush in processing. Prepare a thin or medium syrup. Flavor the syrup with cinnamon according to taste and add enough red food coloring to give desired shade to apples. Peel apples, leave whole or quarter, boil 3 to 5 minutes in the syrup. Pack into clean KERR Jars and fill to within 1/2 inch of top of jar with syrup in which apples were precooked. Put on cap, screwing band firmly tight. Process according to time table, page 8.

Apples (Baked) (Hot Pack)

SELECT sound baking apples. Wash, core and bake with a little water in moderate oven until 1/4 done. While apples are baking, prepare a thin or medium syrup. Pack hot apples into clean KERR Jars. Fill to within 1/2 inch of top of jar with boiling syrup. Process according to time table, for apples, page 8.

Apple Sauce (Hot Pack)

  • 10 large green apples
  • 2 cups water
  • 1 1/4 cups sugar

WASH apples. Quarter, core and remove all bruised or decayed parts. If peeled fruit is to stand several minutes before cooking, drop into mild salt solution to prevent discoloration. Drain. Add water and cook until soft. Press through sieve or colander to remove skins. Add sugar and bring to a boil. Pack while boiling hot into clean KERR Jars to within 1/2 inch of top of jar. Put on cap, screwing the band firmly tight. Process 25 minutes in boiling water bath.

Page 13

Apricots (cold pack)

SELECT firm, ripe fruit; peel if desired, halve and pit. If peeled fruit is to stand several minutes before packing, drop it into a mild salt solution to prevent discoloration. Drain. Pack into clean KERR Jars; fill to within 1 1/2 inches of top of jar with medium syrup. Put on cap, screwing the band firmly tight. Process according to time table, page 8.

Berries (Cold Pack)

(All berries except Strawberries)—Wash berries and pick over carefully. Discard sour ones. Pack into clean KERR Jars. Fill to within 1 1/2 inches of top of jar with light or medium syrup. Put on cap, screwing the band firmly tight. Process according to time table, page 8.

Blueberries or Boysenberries

FOLLOW above recipe for berries.

Cherries, All Varieties (Cold Pack)

WASH, stem, pit if desired. Pack into clean KERR Jars, fill to within 1 1/2 inches of top of jar with medium or heavy syrup, depending on the sweetness of the cherries. Put on cap, crewing the band firmly tight. Process according to time table, page 8.

Mock Cherries (Cold Pack)

STEM and wash Seedless Grapes. Pack into clean KERR Jars. Fill to within 1 1/2 inches of top of jar with cherry juice left over from canning. Or make a thin syrup and add red food coloring to give desired shade. Put on cap, screwing band firmly tight. Process according to time table for Grapes, page 8.

Cranberries (Hot Pack)

WASH and remove stems from cranberries. Drop into a boiling heavy syrup. Boil 3 minutes. Pack into clean KERR Jars, to within 1/2 inch of top of jar. Put on cap, screwing the band firmly tight. Process according to time table, page 8.

Cranberry Sauce

  • 1 quart cranberries
  • 1 cup water
  • 2 cups sugar

PICK over and wash berries, add water and cook until berries are soft. Press through fine sieve, add sugar and boil another 3 minutes. Pour into clean KERR Jars to within 1/2 inch of top of jar. Put on cap, screwing band firmly tight. Process according to time table for cranberries, page 8.

Dried Prunes, Raisins, Apricots or Peaches—Canned

WASH fruit to remove any dirt or grit. Cover with cold water and soak for several hours or overnight. Boil the fruit for 10 minutes in the water in which it was soaked. As a rule, the dried fruits are sufficiently sweet, but if a sweeter product is desired, add sugar to suit the taste, during the 10 minutes boiling. Pack the hot fruit and the liquid into clean KERR Jars to within 1/2 inch of the top of jar. Put on cap, screwing band firmly tight. Process in water bath for 15 minutes.

English Plum Pudding

  • 1 cup chopped beef suet
  • 1 cup flour
  • 1 cup sugar
  • 1 cup currants
  • 1 cup seedless raisins
  • 1 cup candied cherries
  • 1 cup candied citron
  • 1 cup candied pineapple
  • 1 cup cracker crumbs
  • 1 cup chopped apples
  • 1 cup blanched and chopped almonds
  • 2 eggs
  • 2/3 cup milk
  • 1 teaspoon allspice
  • 1 teaspoon cinnamon

MIX all ingredients and pack loosely into clean KERR Jars to within 1 inch of top of jar. Put on cap, screwing the band firmly tight. Process in pressure cooker for 50 minutes at 10 pounds or in water bath for 3 hours.

Figs (Fresh) (Hot Pack)

FIGS should not be too ripe. Leave on the stems. Wash thoroughly. Cover with fresh water and boil for 2 minutes. Drain and use this water to make a thin syrup. Boil figs 5 minutes in syrup. Pack into clean KERR Jars, filling to within 1/2 inch of top of jar. Put on cap, screwing the band firmly tight. Process according to time table, page 8. If a sweeter product is desire make a heavy syrup with water and sugar and combine equal parts of the heavy syrup with corn syrup. Add a few slices of lemon to the syrup and boil the figs for 5 minutes before packing them into the jars. Adjust jar cap and process.

Frozen Fruits—Canned

OCCASIONALLY it may be economical to purchase frozen fruits in large packages and can them. Such fruits as cherries, sliced or quartered applies and firm peach slices will can quite satisfactorily. Do not allow frozen fruit to complete thaw but let the fruit stand at room temperature just long enough to permit it to be broken or separated into pieces that can be placed in a pan or kettle. Bring the frozen fruit to a good boil. Pack the fruit and juice (which is syrup) into clean KERR Jars, filling to within 1/2 inch of the top of jar. If there is not enough syrup to cover the fruit after it is packed into the jars, add a medium syrup to fill jars to within 1/2 inch of top of jar. Put on cap, screwing band firmly tight. Process according to time given in time table, page 8, for the kind of fruit being canned.

Fruit Salad (Cold Pack)

ANY desired combination of fruits may be used. Wash, peel if necessary and cut each fruit into desired size. Pack into clean KERR Jars. Fill to within 1 1/2 inches of top of jar with medium syrup. Put on cap, screwing the band firmly tight. Process length of time necessary for fruit requiring longer processing.

Gooseberries

FOLLOW recipe for berries.

Page 15

Grapefruit (Cold Pack)

WASH and pare grapefruit. Remove all white membrane. Run a thin knife between pulp and skin of each section, and lift out whole. Pack solidly into clean KERR Jars to within 1/2 inch of top of jar. Add medium syrup to within 1/2 inch of top of jar. Put on cap, screwing band firmly tight. Process in water bath 20 minutes.

Grapes (Cold Pack)

REMOVE from stem. Wash grapes. Pack tightly into clean KERR Jars without crushing. Fill to within 1 1/2 inches of top of jar with medium syrup. Put on cap, screwing band firmly tight. Process according to time table, page 8.

Grapes (Spiced Seedless)

  • 1/4 cup vinegar
  • 1/4 cup water
  • 1/8 cup sugar
  • 3 whole cloves
  • One inch piece of stick cinnamon
  • 2 pints grapes (remove from stems)

MAKE a syrup of the vinegar, water, sugar and spices. Bring to the boiling point and add the grapes which have been thoroughly washed. Simmer 5 minutes. Pack grapes and syrup into clean KERR Jars to within 1/2 inch of top of jar. Put on cap, screwing the band firmly tight. Process 10 minutes in water bath.

Huckleberries or Loganberries

FOLLOW recipe for Berries.

Nectarines (Cold Pack)

SELECT firm fruit. Wash but do not peel. Nectarines may be canned whole or in halves. For halves, remove stone and, if they are to stand several minutes before packing, drop into mild salt solution to prevent discoloration. Drain. Pack whole or halved fruit into clean KERR Jars. Fill to within 1 1/2 inches of top of jar with medium syrup. Put on cap, screwing band firmly tight. Process according to time table for peaches, page 8.

Peaches (Cold Pack)

SLECT ripe firm peaches, remove peel and pits. If peeled fruit is to stand several minutes before packing, drop it into a mild salt solution to prevent discoloration. Drain. Pack, halved or sliced, into clean KERR Jars. Fill to within 1 1/2 inches of top of jar with medium syrup. Put on cap, screwing band firmly tight. Process according to time table, page 8.

Peaches (Hot Pack)

SELECT ripe firm peaches, remove peel and pits. If peeled fruit is to stand several minutes before packing, drop it into mild salt solution to prevent discoloration. Drain. Boil for 3 minutes in medium syrup. Pack into clean KERR Jars and fill to within 1/2 inch of top of jar with the syrup. Put on cap, screwing band firmly tight. Process according to time table, page 8.

Pears (Hot Pack)

REMOVE peel, core and cut into halves or quarters. If peeled fruit is to stand several minutes before precooking, drop into mild salt solution to prevent discoloration. Drain and boil 3-5 minutes in thin or medium syrup. Pack into clean KERR Jars. If desired, add one teaspoon lemon juice to each quart jar. Fill with syrup to within 1/2 inch of top of jar Put on cap, screwing the band firmly tight. Process according to time table, page 8. If pears are ripe enough to be quite soft, they may be packed raw, and jars filled to within 1 1/2 inches of top of jar with medium syrup. Process same as pears, hot pack.

Pears—Creme de Menthe (or Mint Pears)

PREPARE pears as above. To the syrup add 1/2 teaspoon mint extract and enough green food coloring to give desired shade. Drain pears and boil 3 to 5 minutes in this syrup. Pack into clean KERR Jars. Fill with syrup to within 1/2 inch of top of jar. Put on cap, screwing band firmly tight. Process according to time table, page 8.

Pineapple (Hot Pack)

WASH pineapple, slice, peel, remove eyes and core from each slice. Leave slices whole or cut into pieces. Boil in medium syrup 5 to 10 minutes. Then pack into clean KERR Jars and fill to within 1/2 inch of top of jar with syrup. Put on cap, screwing the band firmly tight. Process according to time table, page 8.

Plums (Cold Pack)

SELECT plums not too ripe; wash and prick skin with needle to prevent bursting. Pack into clean KERR Jars and fill to within 1 1/2 inches of top of jar with medium or heavy syrup. Put on cap, screwing band firmly tight. Process according to time table, page 8.

Raspberries

FOLLOW recipe for Berries.

Rhubarb (Baked) (Hot Pack)

WASH and cut into 1 inch lengths without removing the skin. Place in baking dish and add 1 cup sugar to each quart of rhubarb. Cover dish and bake until tender. Pack hot rhubarb and syrup which has formed, into clean KERR Jars, to within 1/2 inch of top of jar. Put on cap, screwing the band firmly tight. Process in water bath 5 minutes.

Strawberries (will not float)

  • 1 cup sugar
  • 1/2 cup strawberry juice
  • 2 pounds strawberries (6 heaping cups after stemming)

BOIL together sugar and strawberry juice. This juice may be obtained by crushing and heating some of the culls or overripe berries. Cool and add the whole strawberries, then boil 3 minutes. Cover the vessel and set aside for at least four hours or overnight. Pack into clean KERR Jars, filling to within 1/2 inch of top of jar. Put on cap, screwing the band firmly tight. Process in water bath for 15 minutes.

Page 16
Subscribe to: Posts (Atom)