Preserving and Canning
(Material adapted from U. S. Food Administration and N. Y. State Department of Agriculture.)
The Recipes
General Directions
Test all jars for leakage before using. To do this, fill with water, put on rubber and…
Canning
Canning is the operation of sealing sterilized food so that it will keep indefinitely…
Preserving
The only difference between preserving and canning fruit is that sugar is always used in…
Use of Sugar in Canning Fruit
Sugar is used in canning fruit for the purpose of improving flavor and is not necessary…
Canned Peaches
Scald sound, firm freestone peaches, a small number at a time, in boiling water just long…
Canned Cherries
Wash. Cherries should be pitted before being canned in order to conserve space. Can sweet…
Canned Berries
Blackberries, blueberries, huckleberries, raspberries, loganberries, gooseberries and…
Canned Asparagus
Asparagus for canning must be fresh and tender. Select tips of uniform size and maturity…
Green String Beans and Wax Beans
The beans should be tender and fresh, and graded according to size and washed. Leave…
Corn
Make careful selection of tender juicy sweet corn, at the best stage for table use. Corn…
Jams
Jams are usually made with small fruits or with chopped large fruits. Cook slowly with an…
Raspberry Jam
Pick over berries. Mash a few in bottom of preserving kettle; continue until fruit is…
Plum Conserve
4 lbs. plums 1 cup seeded raisins 2 oranges sugar juice 1 lemon 1/2 lb. walnuts Wash…
Jellies
Heat and mash fruit until juice runs readily. If fruit is not entirely broken up rub…
Pickled Peaches
2 pounds brown sugar 2 cups vinegar 1 ounce stick cinnamon 1/2 ounce whole cloves 4…
Chow Chow
1 quart small white onions 1 quart small cucumbers 2 heads cauliflower 3 green peppers 1…
Sweet Tomato Pickles
1/2 peck green tomatoes 4 onions 4 green peppers 1 cup salt 1/2 cup white mustard seed 2…
Chili Sauce
12 medium-sized ripe tomatoes 1 red pepper 1 onion 2 cups vinegar 1/3 cup sugar 2…