NUMBER OF MINUTES TO STERILIZE

In boiling water or homemade outfit, 212 degrees Fahrenheit, 120. 
In condensed steam outfit, 120. 
In water-seal outfit, 214 degrees Fahrenheit, 90. 
In steam-pressure outfit, 5 pounds, 75. 
In pressure-cooker outfit, 10 to 15 pounds, 60.

CHICKEN SOUP STOCK (Foundation of All Chicken Soups)

  30 Pounds chicken }
  10 Gallons cold water. }
    Should make 10 gallons } Simmer 5 hours.  Can.
    stock when finished }

NUMBER OF MINUTES TO STERILIZE

In boiling water or homemade outfit, 212 degrees Fahrenheit, 90. 
In condensed steam outfit, 90. 
In water-seal outfit, 214 degrees Fahrenheit, 75. 
In steam-pressure outfit, 5 pounds, 60. 
In pressure-cooker outfit, 10 to 15 pounds, 45.

CHICKEN GUMBO

2 Pounds ham Cut ham into small cubes
and boil 30 minutes.
3 Pounds chicken Mince chicken.
1/2 Pound onions Chop onions.
1/2 Pound flour Make paste of flour.
5 Gallons chicken soup
stock Add all this to soup stock.
1/2 Pound butter }
1/4 Pound salt } { Add butter and salt.  Boil
3 Ounces powdered okra } { 10 minutes.  Then add
mixed with pint of } { okra mixed with water.
water } { Can.

NUMBER OF MINUTES TO STERILIZE

  In boiling water or homemade outfit, 212 degrees Fahrenheit, 90. 
  In condensed steam outfit, 90. 
  In water-seal outfit, 214 degrees Fahrenheit, 75. 
  In steam-pressure outfit, 5 pounds, 60. 
  In pressure-cooker outfit, 10 to 15 pounds, 45.

CHAPTER VI

JELLIES, JAMS, PRESERVES, MARMALADES, FRUIT JUICES AND SIRUPS

For jelly making select firm, slightly underripe fruit that is fairly acid and contains a large amount of pectin.  Fruit that is just a little underripe contains more pectin than the mature or overripe fruits.  Pectin is the substance that makes jelly harden.  This fundamental jelly-making quality does not exist in all fruits.  Such fruits as currants, crab apples and grapes contain much pectin and are, therefore, considered excellent jelly-making fruits.

The white inner skin of grapefruit is also a prolific source of pectin, but as it has a bitter taste we seldom use it for jellies, though we find it valuable in making orange, grapefruit and other marmalades.

Rhubarb, strawberries and cherries all lack pectin, but can be made into good jellies if we add the white skins of oranges and lemons to them while cooking.