CANNED CHERRIES
Wash and pit cherries. Can sweet cherries as berries. Blanch sour
cherries 1/2 minute, in boiling water. Dip in cold water; drain and
pack closely into hot sterilized jars. Cover with boiling water or
boiling medium syrup. Loosely seal. Sterilize 16 minutes in boiling
water bath. Remove jars at once, tighten covers, invert to test the
seal and cool.
CANNED PEARS
Wash and peel fruit and follow directions for canned peaches.
CANNED BERRIES
Blackberries, blueberries, huckleberries, raspberries, loganberries,
gooseberries and strawberries should be canned as soon as possible
after picking. Hull or stem; place in strainer and wash by lifting up
and down in pan of cold water.
Pack into hot sterilized glass jars, using care not to crush fruit. To
insure a close pack put a 2 or 3 inch layer of berries on the bottom
of the jar and press down gently with a spoon. Continue in this manner
with other layers until jar is filled. Boiling water or boiling thin
or medium syrup should be poured over the fruit at once. Loosely seal.
Sterilize 16 minutes in boiling water. Remove jars, tighten covers,
invert to test seal and cool.
ASPARAGUS
Asparagus must be fresh and tender. Select tips of uniform size and
maturity, wash, cut into lengths according to containers to be used.
Scrape off scales and tough outer skins and tie in bundles to fit jar.
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