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.
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.
Thin Syrup—1 part sugar to 2 parts water for sweet fruits.
Medium Syrup—1 part sugar to 1 part water for berries and medium sweet fruits.
Thick Syrup—2 parts sugar to 1 part water for sour fruits.
To make syrup add sugar to boiling water. Stir until all sugar is dissolved, boil 2 or 3 minutes.
Have ready a syrup by boiling sugar and water together until sugar has dissolved, using 1/2 to 3/4 cup sugar to each cup water. Allow 1 cup syrup to each quart jar of peaches and add 1 peach pit to each quart syrup.
Scald sound, firm freestone peaches, a small number at a time, in boiling water just long enough to loosen skins; dip quickly into cold water and slip off skins. Cut peaches in halves and remove stones.
Can-cooked method.—Pack peaches in overlapping layers with rounded side upper-most facing glass. Fill each jar with hot syrup and adjust rubber, cover, and upper clamp, thus partly sealing jar. Place jars on rack in hot water that covers the tops to a depth of 1 inch. Bring water to boiling point, and boil pint jars 16 minutes, quart jars 20 minutes. Remove jars, seal, and invert to cool.
Open-kettle Method.—Cook peaches in syrup until tender; then with sterilized spoon slip them carefully into sterilized jar; fill jar to overflowing with syrup. Adjust rubber, cover, seal immediately, and invert to cool.
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.