Part 2

•Hot Pack.—(For firm berries)—Wash berries and drain well. Add ½ cup sugar to each quart fruit. Cover pan and bring to boil; shake pan to keep berries from sticking.

_In glass jars._—Pack hot berries to ½ inch of top. Adjust jar lids. Process in boiling-water bath (212° F.)—

Pint jars 10 minutes Quart jars 15 minutes

As soon as you remove jars from canner, complete seals if necessary.

_In tin cans._—Pack hot berries to top. Exhaust to 170° F. (about 10 minutes) and seal cans. Process in boiling-water bath (212° F.)—

No. 2 cans 15 minutes No. 2½ cans 20 minutes

Cherries

•Raw Pack.—Wash cherries; remove pits, if desired.

_In glass jars._—Fill jars to ½ inch of top. For a full pack, shake cherries down while filling jars. Cover with boiling sirup, leaving ½-inch space at top. Adjust lids. Process in boiling-water bath (212° F.)—

Pint jars 20 minutes Quart jars 25 minutes

As soon as you remove jars from canner, complete seals if necessary.

_In tin cans._—Fill cans to ¼ inch of top. For a full pack, shake cherries down while filling cans. Fill to top with boiling sirup. Exhaust to 170° F. (about 10 minutes) and seal cans. Process in boiling-water bath (212° F.)—

No. 2 cans 20 minutes No. 2½ cans 25 minutes

•Hot Pack.—Wash cherries; remove pits, if desired. Add ½ cup sugar to each quart of fruit. Add a little water to unpitted cherries to keep them from sticking while heating. Cover pan and bring to a boil.

_In glass jars._—Pack hot to ½ inch of top. Adjust jar lids. Process in boiling-water bath (212° F.)—

Pint jars 10 minutes Quart jars 15 minutes

As soon as you remove jars from canner, complete seals if necessary.

_In tin cans._—Pack hot to top of cans. Exhaust to 170° F. (about 10 minutes) and seal cans. Process in boiling-water bath (212° F.)—

No. 2 cans 15 minutes No. 2½ cans 20 minutes

Fruit Juices

Wash; remove pits, if desired, and crush fruit. Heat to simmering (185°-210° F.). Strain through cloth bag. Add sugar, if desired—about 1 cup to 1 gallon juice. Reheat to simmering.

_In glass jars._—Fill jars to ½ inch of top with hot juice. Adjust lids. Process in boiling-water bath (212° F.)—

Pint jars 5 minutes Quart jars 5 minutes

As soon as you remove jars from canner, complete seals if necessary.

_In tin cans._—Fill cans to top with hot juice. Seal at once. Process in boiling-water bath (212° F.)—

No. 2 cans 5 minutes No. 2½ cans 5 minutes

Fruit Purees

Use sound, ripe fruit. Wash; remove pits, if desired. Cut large fruit in pieces. Simmer until soft; add a little water if needed to keep fruit from sticking. Put through a strainer or food mill. Add sugar to taste. Heat again to simmering (185°-210° F.).

_In glass jars._—Pack hot to ½ inch of top. Adjust lids. Process in boiling-water bath (212° F.)—

Pint jars 10 minutes Quart jars 10 minutes

As soon as you remove jars from canner, complete seals if necessary.

_In tin cans._—Pack hot to top. Exhaust to 170° F. (about 10 minutes), and seal cans. Process in boiling-water bath (212° F.)—

No. 2 cans 10 minutes No. 2½ cans 10 minutes

Peaches

Wash peaches and remove skins. Dipping the fruit in boiling water, then quickly in cold water makes peeling easier. Cut peaches in halves; remove pits. Slice if desired. To prevent fruit from darkening during preparation, drop it into water containing 2 tablespoons each of salt and vinegar per gallon. Drain just before heating or packing raw.

•Raw Pack.—prepare peaches as directed above.

_In glass jars._—Pack raw fruit to ½ inch of top. Cover with boiling sirup, leaving ½-inch space at top of jar. Adjust jar lids. Process in boiling-water bath (212° F.)—

Pint jars 25 minutes Quart jars 30 minutes

As soon as you remove jars from canner, complete seals if necessary.

_In tin cans._—Pack raw fruit to ¼ inch of top. Fill to top with boiling sirup. Exhaust to 170° F. (about 10 minutes) and seal cans. Process in boiling-water bath (212° F.)—

No. 2 cans 30 minutes No. 2½ cans 35 minutes

•Hot Pack.—Prepare peaches as directed above. Heat peaches through in hot sirup. If fruit is very juicy you may heat it with sugar, adding no liquid.

_In glass jars._—Pack hot fruit to ½ inch of top. Cover with boiling liquid, leaving ½-inch space at top of jar. Adjust jar lids. Process in boiling-water bath (212° F.)—

Pint jars 20 minutes Quart jars 25 minutes

As soon as you remove jars from canner, complete seals if necessary.

_In tin cans._—Pack hot fruit to ¼ inch of top. Fill to top with boiling liquid. Exhaust to 170° F. (about 10 minutes) and seal cans. Process in boiling-water bath (212° F.)—

No. 2 cans 25 minutes No. 2½ cans 30 minutes

Pears

Wash pears. Peel, cut in halves, and core. Continue as with peaches, either raw pack or hot pack.

Plums

Wash plums. To can whole, prick skins. Freestone varieties may be halved and pitted.

•Raw Pack.—Prepare plums as directed above.

_In glass jars._—Pack raw fruit to ½ inch of top. Cover with boiling sirup, leaving ½-inch space at top of jar. Adjust jar lids. Process in boiling-water bath (212° F.)—

Pint jars 20 minutes Quart jars 25 minutes

As soon as you remove jars from canner, complete seals if necessary.

_In tin cans._—Pack raw fruit to ¼ inch of top. Fill to top with boiling sirup. Exhaust to 170° F. (about 10 minutes) and seal cans. Process in boiling-water bath (212° F.)—

No. 2 cans 15 minutes No. 2½ cans 20 minutes

•Hot Pack.—Prepare plums as directed above. Heat to boiling in sirup or juice. If fruit is very juicy you may heat it with sugar, adding no liquid.

_In glass jars._—Pack hot fruit to ½ inch of top. Cover with boiling liquid, leaving ½-inch space at top of jar. Adjust jar lids. Process in boiling-water bath (212° F.)—

Pint jars 20 minutes Quart jars 25 minutes

As soon as you remove jars from canner, complete seals if necessary.

_In tin cans._—Pack hot fruit to ¼ inch of top. Fill to top with boiling liquid. Exhaust to 170° F. (about 10 minutes) and seal cans. Process in boiling-water bath (212° F.)—

No. 2 cans 15 minutes No. 2½ cans 20 minutes

Rhubarb

Wash rhubarb and cut into ½-inch pieces. Add ½ cup sugar to each quart rhubarb and let stand to draw out juice. Bring to boiling.

_In glass jars._—Pack hot to ½ inch of top. Adjust lids. Process in boiling-water bath (212° F.)—

Pint jars 10 minutes Quart jars 10 minutes

As soon as you remove jars from canner, complete seals if necessary.

_In tin cans._—Pack hot to top of cans. Exhaust to 170° F. (about 10 minutes) and seal cans. Process in boiling-water bath (212° F.)—

No. 2 cans 10 minutes No. 2½ cans 10 minutes

Tomatoes

Use only perfect, ripe tomatoes. To loosen skins, dip into boiling water for about ½ minute; then dip quickly into cold water. Cut out stem ends and peel tomatoes.

•Raw Pack.—Leave tomatoes whole or cut in halves or quarters.

_In glass jars._—Pack tomatoes to ½ inch of top, pressing gently to fill spaces. Add no water. Add ½ teaspoon salt to pints; 1 teaspoon to quarts. Adjust lids. Process in boiling-water bath (212° F.)—

Pint jars 35 minutes Quart jars 45 minutes

As soon as you remove jars from canner, complete seals if necessary.

_In tin cans._—Pack tomatoes to top of cans, pressing gently to fill spaces. Add no water. Add ½ teaspoon salt to No. 2 cans; 1 teaspoon to No. 2½ cans. Exhaust to 170° F., (about 15 minutes) and seal cans. Process in boiling-water bath (212° F.)—

No. 2 cans 45 minutes No. 2½ cans 55 minutes

•Hot Pack.—Quarter peeled tomatoes. Bring to boil; stir to keep tomatoes from sticking.

_In glass jars._—Pack boiling-hot tomatoes to ½ inch of top. Add ½ teaspoon salt to pints; 1 teaspoon to quarts. Adjust jar lids. Process in boiling-water bath (212° F.)—

Pint jars 10 minutes Quart jars 10 minutes

As soon as you remove jars from canner, complete seals if necessary.

_In tin cans._—Pack boiling-hot tomatoes to ¼ inch of top. Add no water. Add ½ teaspoon salt to No. 2 cans; 1 teaspoon to No. 2½ cans. Exhaust to 170° F. (about 10 minutes) and seal cans. Process in boiling-water bath (212° F.)—

No. 2 cans 10 minutes No. 2½ cans 10 minutes

Tomato Juice

Use ripe, juicy tomatoes. Wash, remove stem ends, cut into pieces. Simmer until softened, stirring often. Put through strainer. Add 1 teaspoon salt to each quart juice. Reheat at once just to boiling.

_In glass jars._—Fill jars with boiling-hot juice to ½ inch of top. Adjust jar lids. Process in boiling-water bath (212° F.)—

Pint jars 10 minutes Quart jars 10 minutes

As soon as you remove jars from canner, complete seals if necessary.

_In tin cans._—Fill cans to top with boiling-hot juice. Seal cans at once. Process in boiling-water bath (212° F.)—

No. 2 cans 15 minutes No. 2½ cans 15 minutes

How To Can Vegetables

Can vegetables according to general directions on pages 5 to 8, the detailed directions for each vegetable on pages 18 to 28, and special directions below that apply only to vegetables.

Points on Packing

_Raw pack._—Pack cold raw vegetables (except corn, lima beans, and peas) tightly into container and cover with boiling water.

_Hot pack._—Preheat vegetables in water or steam. Cover with cooking liquid or boiling water. Cooking liquid is recommended for packing most vegetables because it may contain minerals and vitamins dissolved out of the food. Boiling water is recommended when cooking liquid is dark, gritty, or strong-flavored, and when there isn’t enough cooking liquid.

Processing in a Pressure Canner

Use a steam-pressure canner for processing all vegetables except tomatoes and pickled vegetables.

_Directions._—Follow the manufacturer’s directions for the canner you are using. Here are a few pointers on the use of any steam-pressure canner:

•Put 2 or 3 inches of boiling water in the bottom of the canner; the amount of water to use depends on the size and shape of the canner.

•Set filled glass jars or tin cans on rack in canner so that steam can flow around each container. If two layers of cans or jars are put in, stagger the second layer. Use a rack between layers of glass jars.

•Fasten canner cover securely so that no steam can escape except through vent (petcock or weighted-gage opening).

•Watch until steam pours steadily from vent. Let it escape for 10 minutes or more to drive all air from the canner. Then close petcock or put on weighted gage.

•Let pressure rise to 10 pounds (240° F.). The moment this pressure is reached start counting processing time. Keep pressure constant by regulating heat under the canner. Do not lower pressure by opening petcock. Keep drafts from blowing on canner.

•When processing time is up, remove canner from heat immediately.

_With glass jars_, let canner stand until pressure is zero. Never try to rush the cooling by pouring cold water over the canner. When pressure registers zero, wait a minute or two, then slowly open petcock or take off weighted gage. Unfasten cover and tilt the far side up so steam escapes away from you. Take jars from canner.

_With tin cans_, release steam in canner as soon as canner is removed from heat by opening petcock or taking off weighted gage. Then take off canner cover and remove cans.

_Processing times._—Follow processing times carefully. The times given apply only when a specific food is prepared according to detailed directions.

If you live at an altitude of less than 2,000 feet above sea level, process vegetables at 10 pounds pressure for the times given.

At altitudes above sea level, it takes more than 10 pounds pressure to reach 240° F. If you live at an altitude of 2,000 feet, process vegetables at 11 pounds pressure. At 4,000 feet, use 12 pounds pressure; at 6,000 feet, 13 pounds pressure; at 8,000 feet, 14 pounds pressure; at 10,000 feet, 15 pounds pressure.

A weighted gage may need to be corrected for altitude by the manufacturer.

To Figure Yield of Canned Vegetables From Fresh

The number of quarts of canned food you can get from a given amount of fresh vegetables depends on quality, condition, maturity, and variety of the vegetable, size of pieces, and on the way the vegetable is packed—raw or hot pack.

Generally, the following amounts of fresh vegetables (as purchased or picked) make 1 quart of canned food:

_Pounds_

Asparagus 2½ to 4½ Beans, lima, in pods 3 to 5 Beans, snap 1½ to 2½ Beets, without tops 2 to 3½ Carrots, without tops 2 to 3 Corn, sweet, in husks 3 to 6 Okra 1½ Peas, green, in pods 3 to 6 Pumpkin or winter squash 1½ to 3 Spinach and other greens 2 to 6 Squash, summer 2 to 4 Sweetpotatoes 2 to 3

Directions for Vegetables

Asparagus

•Raw Pack.—Wash asparagus; trim off scales and tough ends and wash again. Cut into 1-inch pieces.

_In glass jars._—Pack asparagus as tightly as possible without crushing to ½ inch of top. Add ½ teaspoon salt to pints; 1 teaspoon to quarts. Cover with boiling water, leaving ½-inch space at top of jar. Adjust jar lids. Process in pressure canner at 10 pounds pressure (240° F.)—

Pint jars 25 minutes Quart jars 30 minutes

As soon as you remove jars from canner, complete seals if necessary.

_In tin cans._—Pack asparagus as tightly as possible without crushing to ¼ inch of top. Add ½ teaspoon salt to No. 2 cans; 1 teaspoon to No. 2½ cans. Fill to top with boiling water. Exhaust to 170° F. (about 10 minutes) and seal cans. Process in pressure canner at 10 pounds pressure (240° F.)—

No. 2 cans 20 minutes No. 2½ cans 20 minutes

•Hot Pack.—Wash asparagus; trim off scales and tough ends and wash again. Cut in 1-inch pieces; cover with boiling water. Boil 2 or 3 minutes.

_In glass jars._—Pack hot asparagus loosely to ½ inch of top. Add ½ teaspoon salt to pints; 1 teaspoon to quarts. Cover with boiling-hot cooking liquid, or if liquid contains grit use boiling water. Leave ½-inch space at top of jar. Adjust jar lids. Process in pressure canner at 10 pounds pressure (240° F.)—

Pint jars 25 minutes Quart jars 30 minutes

As soon as you remove jars from canner, complete seals if necessary.

_In tin cans._—Pack hot asparagus loosely to ½ inch of top. Add ½ teaspoon salt to No. 2 cans; 1 teaspoon to No. 2½ cans. Fill to top with boiling-hot cooking liquid, or if liquid contains grit use boiling water. Exhaust to 170° F. (about 10 minutes) and seal cans. Process in pressure canner at 10 pounds pressure (240° F.)—

No. 2 cans 20 minutes No. 2½ cans 20 minutes

Beans, Dry, With Tomato or Molasses Sauce

Sort and wash dry beans (kidney, navy, or yellow eye). Cover with boiling water; boil 2 minutes, remove from heat and let soak 1 hour. Heat to boiling, drain, and save liquid for making sauce.

_In glass jars._—Fill jars three-fourths full with hot beans. Add a small piece of salt pork, ham, or bacon. Fill to 1 inch of top with hot sauce (see recipes below). Adjust jar lids. Process in pressure canner at 10 pounds pressure (240° F.)—

Pint jars 65 minutes Quart jars 75 minutes

As soon as you remove jars from canner, complete seals if necessary.

_In tin cans._—Fill cans three-fourths full with hot beans. Add a small piece of salt pork, ham, or bacon. Fill to ¼ inch of top with hot sauce (see recipes below). Exhaust to 170° F. (about 20 minutes) and seal cans. Process in pressure canner at 10 pounds pressure (240° F.)—

No. 2 cans 65 minutes No. 2½ cans 75 minutes

_Tomato sauce._—Mix 1 quart tomato juice, 3 tablespoons sugar, 2 teaspoons salt, 1 tablespoon chopped onion, and ¼ teaspoon mixture of ground cloves, allspice, mace, and cayenne. Heat to boiling.

Or mix 1 cup tomato catsup with 3 cups of water or soaking liquid from beans and heat to boiling.

_Molasses sauce._—Mix 1 quart water or soaking liquid from beans, 3 tablespoons dark molasses, 1 tablespoon vinegar, 2 teaspoons salt, and ¾ teaspoon powdered dry mustard. Heat to boiling.

Beans, Dry, Baked

Soak and boil beans according to directions for beans with sauce.

Place small pieces of salt pork, ham, or bacon in earthenware crock or a pan.

Add beans. Add enough molasses sauce to cover beans. Cover crock and bake 4 to 5 hours at 350° F. (moderate oven). Add water as needed—about every hour.

_In glass jars._—Pack hot beans to 1 inch of top. Adjust jar lids. Process in pressure canner at 10 pounds pressure (240° F.)—

Pint jars 80 minutes Quart jars 100 minutes

As soon as you remove jars from canner, complete seals if necessary.

_In tin cans._—Pack hot beans to ¼ inch of top. Exhaust to 170° F. (about 15 minutes) and seal cans. Process in pressure canner at 10 pounds pressure (240° F.)—

No. 2 cans 95 minutes No. 2½ cans 115 minutes

Beans, Fresh Lima

Can only young, tender beans.

•Raw Pack.—Shell and wash beans.

_In glass jars._—Pack raw beans into clean jars. For small-type beans, fill to 1 inch of top of jar for pints and 1½ inches for quarts; for large beans, fill to ¾ inch of top for pints and 1¼ inches for quarts. Beans should not be pressed or shaken down. Add ½ teaspoon salt to pints; 1 teaspoon to quarts. Fill jar to ½ inch of top with boiling water. Adjust jar lids. Process in pressure canner at 10 pounds pressure (240° F.)—

Pint jars 40 minutes Quart jars 50 minutes

As soon as you remove jars from canner, complete seals if necessary.

_In tin cans._—Pack raw beans to ¾ inch of top; do not shake or press beans down. Add ½ teaspoon salt to No. 2 cans; 1 teaspoon to No. 2½ cans. Fill cans to top with boiling water. Exhaust to 170° F. (about 10 minutes) and seal cans. Process in pressure canner at 10 pounds pressure (240° F.)—

No. 2 cans 40 minutes No. 2½ cans 40 minutes

•Hot Pack.—Shell the beans, cover with boiling water, and bring to boil.

_In glass jars._—Pack hot beans loosely to 1 inch of top. Add ½ teaspoon salt to pints; 1 teaspoon to quarts. Cover with boiling water, leaving 1-inch space at top of jar. Adjust jar lids. Process in pressure canner at 10 pounds pressure (240° F.)—

Pint jars 40 minutes Quart jars 50 minutes

As soon as you remove jars from canner, complete seals if necessary.

_In tin cans._—Pack hot beans loosely to ½ inch of top. Add ½ teaspoon salt to No. 2 cans; 1 teaspoon to No. 2½ cans. Fill to top with boiling water. Exhaust to 170° F. (about 10 minutes) and seal cans. Process in pressure canner at 10 pounds pressure (240° F.)—

No. 2 cans 40 minutes No. 2½ cans 40 minutes

Beans, Snap

•Raw Pack.—Wash beans. Trim ends; cut into 1-inch pieces.

_In glass jars._—Pack raw beans tightly to ½ inch of top. Add ½ teaspoon salt to pints; 1 teaspoon to quarts. Cover with boiling water, leaving ½-inch space at top of jar. Adjust jar lids. Process in pressure canner at 10 pounds pressure (240° F.)—

Pint jars 20 minutes Quart jars 25 minutes

As soon as you remove jars from canner, complete seals if necessary.

_In tin cans._—Pack raw beans tightly to ¼ inch of top. Add ½ teaspoon salt to No. 2 cans; 1 teaspoon to No. 2½ cans. Fill to top with boiling water. Exhaust to 170° F. (about 10 minutes) and seal cans. Process in pressure canner at 10 pounds pressure (240° F.)—

No. 2 cans 25 minutes No. 2½ cans 30 minutes

•Hot Pack.—Wash beans. Trim ends; cut into 1-inch pieces. Cover with boiling water; boil 5 minutes.

_In glass jars._—Pack hot beans loosely to ½ inch of top. Add ½ teaspoon salt to pints; 1 teaspoon to quarts. Cover with boiling-hot cooking liquid, leaving ½-inch space at top of jar. Adjust jar lids. Process in pressure canner at 10 pounds pressure (240° F.)—

Pint jars 20 minutes Quart jars 25 minutes

As soon as you remove jars from canner, complete seals if necessary.

_In tin cans._—Pack hot beans loosely to ¼ inch of top. Add ½ teaspoon salt to No. 2 cans; 1 teaspoon to No. 2½ cans. Fill to top with boiling-hot cooking liquid. Exhaust to 170° F. (about 10 minutes) and seal cans. Process in pressure canner at 10 pounds pressure (240° F.)—

No. 2 cans 25 minutes No. 2½ cans 30 minutes

Beets

Sort beets for size. Cut off tops, leaving an inch of stem. Also leave root. Wash beets. Cover with boiling water and boil until skins slip easily—15 to 25 minutes, depending on size. Skin and trim. Leave baby beets whole. Cut medium or large beets in ½-inch cubes or slices; halve or quarter very large slices.

_In glass jars._—Pack hot beets to ½ inch of top. Add ½ teaspoon salt to pints; 1 teaspoon to quarts. Cover with boiling water, leaving ½-inch space at top of jar. Adjust jar lids. Process in pressure canner at 10 pounds pressure (240° F.)—

Pint jars 30 minutes Quart jars 35 minutes

As soon as you remove jars from canner, complete seals if necessary.

_In tin cans._—Pack hot beets to ¼ inch of top. Add ½ teaspoon salt to No. 2 cans; 1 teaspoon to No. 2½ cans. Fill to top with boiling water. Exhaust to 170° F. (about 10 minutes) and seal cans. Process in pressure canner at 10 pounds pressure (240° F.)—

No. 2 cans 30 minutes No. 2½ cans 30 minutes

Beets, Pickled

See page 12.

Carrots

•Raw Pack.—Wash and scrape carrots. Slice or dice.

_In glass jars._—Pack raw carrots tightly into clean jars, to 1 inch of top of jar. Add ½ teaspoon salt to pints; 1 teaspoon to quarts. Fill jar to ½ inch of top with boiling water. Adjust jar lids. Process in pressure canner at 10 pounds pressure (240° F.)—

Pint jars 25 minutes Quart jars 30 minutes

As soon as you remove jars from canner, complete seals if necessary.

_In tin cans._—Pack raw carrots tightly into cans to ½ inch of top. Add ½ teaspoon salt to No. 2 cans; 1 teaspoon to No. 2½ cans. Fill cans to top with boiling water. Exhaust to 170° F. (about 10 minutes) and seal cans. Process in pressure canner at 10 pounds pressure (240° F.)—

No. 2 cans 25 minutes No. 2½ cans 30 minutes

•Hot Pack.—Wash and scrape carrots. Slice or dice. Cover with boiling water and bring to boil.

_In glass jars._—Pack hot carrots to ½ inch of top. Add ½ teaspoon salt to pints; 1 teaspoon to quarts. Cover with boiling-hot cooking liquid, leaving ½-inch space at top of jar. Adjust jar lids. Process in pressure canner at 10 pounds pressure (240° F.)—

Pint jars 25 minutes Quart jars 30 minutes

As soon as you remove jars from canner, complete seals if necessary.

_In tin cans._—Pack hot carrots to ¼ inch of top. Add ½ teaspoon salt to No. 2 cans; 1 teaspoon to No. 2½ cans. Fill with boiling-hot cooking liquid. Exhaust to 170° F. (about 10 minutes) and seal cans. Process in pressure canner at 10 pounds pressure (240° F.)—

No. 2 cans 20 minutes No. 2½ cans 25 minutes

Corn, Cream-Style