Canning, Preserving and Jelly Making

How your great-grandmother filled the cellar every autumn: the 1915 standard guide to canning, preserving, pickling and jelly making.

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Time-Table

Time-Table — from Canning, Preserving and Jelly Making (1915)

To be followed in the use of the four different types of portable home canners. For altitudes of 4000 feet or more above sea level, add about 20% or 25% more time to this schedule.

Minutes Minutes Mutes Minutes Minutes — from Canning, Preserving and Jelly Making (1915)

Apples (whole) 2 or 3 2 20 15 I2 6 Apples (sliced) 3 2 15 13 IO 6

Asparagus (Beans Lima String) — from Canning, Preserving and Jelly Making (1915)

2 or 3 5-10 60 60 40 30 Beans (Lima & String) • 2 or 3 5 90 60 60 30

Figs (IO Fish Pork) — from Canning, Preserving and Jelly Making (1915)

3 30 20 IO 5 Fish, Pork 2 200 200 120 60

Okra — from Canning, Preserving and Jelly Making (1915)

2 or 3 5 60 60 40 30 Okra & Tomatoes (combined) 2 or 3 50 50 40 30

Peaches (I- I IO Pears Plums I- IO Peas) — from Canning, Preserving and Jelly Making (1915)

2 or 3 I-2 15 I2 IO 5 Pears & Plums 2 I-2 15 15 IO 6 Peas (Garden and English)

Pineapples — from Canning, Preserving and Jelly Making (1915)

2 5 90 80 60 40 2 or 3 30 25 IO IO

Quince — from Canning, Preserving and Jelly Making (1915)

5 5 60 60 45 35 3 2 30 25 15 IO

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