If the hot-water bath is used, jars should be
immersed in sufficient boiling water to cover tops to depth of about 1
inch. Do not begin to time the sterilizing until water boils. Keep
water boiling during sterilizing period.
Remove jars from sterilizer. Seal them and invert to cool. Avoid draft
on jars, but cool as rapidly as possible.
Wash jars and label. Wrap in paper or store in a dark place to prevent
loss of color of red fruit.
Vegetables may also be canned by this method.
A TIME-TABLE FOR CANNING FRUITS BY THE
CAN-COOKED METHOD
TIME OF COOKING
If the
If the preserve
Time of hot-water cooker is used
Blanching bath is used (5 pounds)
Fruit Minutes Minutes Minutes
Apricots, peaches 1-2 16 10
Blackberries 16 6
Cherries, Strawberries, Grapes, Plums 16 10
Fruit Juices 20 10
Huckleberries, Raspberries 16 8
Pears 1-2 20 10
Pineapples 60 40
Quinces 1-2 60 40
USE OF SUGAR IN CANNING FRUIT
Sugar is used in canning fruit for the purpose of improving flavor and
is not necessary for preservation.
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