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Soup mixture |Boil down| |Quart | 11/2 hrs.
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Apples | 1 min. | No. 1 sirup |Quart | 15 min.
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Berries | 1 min. | No. 1 sirup |Quart | 13 min.
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Figs | | No. 3 sirup |Quart | 30 min.
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Peaches |1-2 min. | No. 2 sirup |Quart | 25 min.
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Pears | 1 min. | No. 3 sirup |Quart | 25-35 min.
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Cherries | | No. 3 sirup |Quart | 30 min.
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[Footnote 1: Brine is made of 21/2 ounces (1/3 cup) of salt to 1 gallon of water. To make sirups recommended, boil sugar and water together in proportions given below:
Sirup No. 1, use 14 ounces to 1 gallon water.
Sirup No. 2, use 1 pound 14 ounces to 1 gallon water.
Sirup No. 3, use 3 pounds 9 ounces to 1 gallon water.
One pint sugar is one pound.]
TIME-TABLE FOR PRODUCTS IN GLASS
The following vegetables should be processed the same length of time on each of three successive days:
| | |SIZE |PROCESS OR BOIL ON | BLANCH | LIQUOR |JAR | EACH OF THREE | | | | SUCCESSIVE DAYS ------------------------------------------------------------
----- Corn |2 min. on cob|Water, salt |Pint | 11/2 hr. | | and sugar | | | | | | Garden peas|1 to 4 min. |Water, salt |Quart| 11/2 hr. | | and sugar | | | | | | Asparagus |1 min. |Brine[1] |Pint | 1 hr. and 20 min. | | | | Asparagus |1 min. |Brine[1] |Pint | 1 hr. | | | | Lima beans |2 to 4 min. |Brine[1] |Pint | 1 hr. and 25 min. | | | | Okra |3 min. |Brine[1] |Quart| 11/2 hr. | | | | Okra |3 min. |Brine[1] |Pint | 1 hr. and 15 min. | | | | Squash | |Cook done |Quart| 13/4 hr. | | | | Squash | |Cook done |Pint | 1 hr. and 25 min. | | | | Pumpkin | |Cook done |Quart| 13/4 hr. | | | | Pumpkin | |Cook done |Pint | 1 hr. and 25 min. | | | | Spinach |4 min. |Brine[1] |Quart| 11/2 hr. | | | | Spinach |4 min. |Brine[1] |Pint | 1 hr. and 15 min.
[Footnote 1: Brine is made of 21/2 ounces (1/3 cup) of salt to 1 gallon of water.]
TIME-TABLE FOR PRODUCTS IN TIN
