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This eBook from the Gutenberg Project consists of approximately 90 pages of information about The New Dr. Price Cookbook.

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.

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.

CANNED PEACHES

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.

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.

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