4, 5, or 6 over the
figs. Proceed with the remainder of the process as in canning peaches.
97. KUMQUATS AND LOQUATS.--Kumquats and loquats are small acid fruits
resembling oranges in color and plums in size and shape. Such fruits are
not very common, but they may be obtained in some markets. To can either
of these fruits, wash them, blanch for 5 minutes, cold-dip, pack into
jars, and fill the jars with sirup No. 5 or 6. In the water bath, cook
them for 15 minutes. In the pressure cooker, cook them for 10 minutes at
a 5-pound pressure or for 5 minutes at a 10-pound pressure.
98. NECTARINES.--Nectarines are a smooth-skinned variety of peach. Ripe
nectarines may be canned in the same way as peaches, but they do not
require so much sugar, sirup No. 2 or 3 usually being about right.
99. PERSIMMONS.--Persimmons are a seedy, plum-like fruit common to the
southern and southwestern parts of the United States. This fruit is very
astringent when unripe, but is sweet and delicious when ripe or touched
by frost. Well-frosted persimmons should be selected for canning. Blanch
them so that the skin may be removed easily and cold-dip them quickly.
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