To do this, put the fruit in boiling water for 1 to 3 minutes,
depending on its ripeness. Next, cold-dip it quickly, remove the skins,
and, if desired, cut each one in half and remove the seed, or stone.
When thus prepared, pack the fruit into hot jars as tightly as possible,
pour sirup No. 3, 4, or 5 over them, filling each jar, adjust the rubber
and jar top, and proceed as directed for the cold-pack method. In the
water bath, boil the cans of fruit for 15 minutes; in the pressure
cooker, cook them for 10 minutes at a 5-pound pressure or for 6 minutes
at a 10-pound pressure.
90. VERY SOUR SOFT FRUITS.--Some of the fruits of the third subdivision
of Group 1, namely, SOUR CHERRIES, CRANBERRIES, and GREEN GOOSEBERRIES,
may be prepared and canned in the same way as those included in the
first subdivision. The cherries may be left whole or they may be seeded,
as preferred, and all the fruit must, of course, be fresh. For these
very sour fruits, sirups Nos. 4, 5, and 6 are required, and the
processing time is 15 minutes in the water bath and 10 minutes at a
5-pound pressure or 5 minutes at a 10-pound pressure in the
pressure cooker.
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