home canning and freezing book · 2016-12-02 · boiling water bath fruit, tomatoes, pickles &...

Home Canning and Freezing Book

I ContentsIt’s so easy to can ... with Kerr jars,

Caps Lids............................................. 2Processing M ethods.................................... 4Steps in Canning — Illustrated................... 6Time Tables................................................. 8Altitude C hart............................................. 9

Fruits............................................................. 10Fruit ju ices.................................................... 13Vegetables.................................................... 14Meat/Poultry................................................ 19Fish................................................................24Convenience Foods......................................25Soups............................................................ 29jelly Making...................................................31jellies ............................................................ 32Jams.............................................................. 35Preserves.......................................................38Butters and Conserves..................................41Marmalades.................................................44Pickles .......................................................... 47Relishes........................................................ 52Catsup, Chutneys&v Sauces........................ 55

Canning for the Diabetic(Sugarless Canning)..................................... 57

jars for Home Freezing................................59Freezing Chart...............................................63Answers to Your Questions on

Canning 8v Freezing..................................64

Index ............................................................69

1

Ifs so easy to c a n .. . with Kerr Jars, Caps & Lids.

Use only standard canning jars and caps made especially for home canning. The jars have the manufacturer’s name molded in the side. Screw bands must be used with the lids and the bands must be in good condition.

Before beginning to can, READ CANNING INSTRUCTIONS and recipes carefully to be sure you have chosen the correct method for that particular food. BE SURE TO USE CORRECT PROCESSING TIME. No matter how carefully food may have been selected and prepared, if not processed long enough, it will spoil.

The first rule for canning is the SELECTION OF SOUND, firm-ripe fresh foods. Over-mature and bruised foods can produce spoilage in the canned product. Fruits and tomatoes should be firm but well ripened. Vegetables should be young and tender.

WASH ALL FOODS THOROUGHLY before preparing them. Sort tomatoes, berries, cherries and plums, discarding all spoiled or bruised ones. Large fruits such as peaches, apples and pears should be washed before peeling and all trace of bruised or decayed spots removed. Cut well around these defective parts. Many times the fruit around them is soured and this soured portion may cause the entire jar to spoil.

SPOILAGEAll foods spoil because of the action of micro

organisms known as MOLDS, YEAST and BACTERIA. These are on the food, in water, air and soil. In canning, their action must be stopped by the proper application of heat and the jars of food must seal airtight after processing so microorganisms (in the air) cannot enter the jar.

MOLDS AND YEASTSubjecting yeast and molds to the temperature

of boiling water for a few minutes will usually stop their growth.

BACTERIABACTERIA is more difficult to destroy. The

AMOUNT and KIND OF BACTERIA on foods may vary. Some are more heat resistant than others. The acid in fruits and tomatoes is not favorable to the development of bacteria. Cooking food sufficiently for table use is not enough to stop the growth of spoilage organisms. For this reason, it is VERY IMPORTANT to PROCESS FOOD THE LENGTH OF TIME SUGGESTED IN THE TIME TABLES on page 8 and make sure the temperature being applied is correct. If this is not done, spoilage may result later.

IF NOT DESTROYED BY HEAT, yeast and many types of BACTERIA CAN GROW IN A SEALED JAR. When food in the sealed jar begins to spoil, the seal will usually release. This is not the fault of the jar or cap, but indicates spoilage organisms in the food that were not destroyed by the processing.

ENZYMESEnzymes that can cause discolorations, loss of

flavor and texture are in raw fruits and vegetables. The action of enzymes is destroyed by heat.

Fruits, tomatoes, rhubarb and pickled vegetables are best processed in a boiling water bath canner. For all other vegetables and all meats, or meat and vegetable mixtures, a pressure canner must be used.

HOW KERR MASON CAPS SEAL

Kerr Mason Caps, “Self Sealing” Brand, seal by vacuum which forms during the cooling of the contents of the jar.

Heat causes the air and food in the jar to expand. The air escapes from the jar by venting of the jar lid which is done automatically during processing. This venting is essential in forming a high vacuum. As the contents of the jar cools, the vacuum forms. The sealing composition in the Kerr Lid makes airtight contact between the lid and glass, retaining the vacuum and preventing outside air from entering the jar.

STORAGEStore canned foods in a cool, dry, dark place.Before storing, remove screw bands and wash

jars in warm, soapy water, rinse and dry.Canned foods should not be subjected to freez

ing as it may soften the texture of them, but it does not cause spoilage in the canned food unless it breaks the seal on the jar cap.

OPENING JARSTo open jars sealed with Kerr caps, puncture

the lid with a sharp, pointed instrument. Lids should remove easily when the vacuum is broken.

BOTULISMThis is a poison which has occurred very in

frequently in commercially canned or home canned low acid foods. Some examples of low acid foods are: corn, green beans, beets, mushrooms, peas, potatoes and meats.

Low acid foods should be processed in the pressure canner for the recommended time and pressure given in the time tables on page 8 . The pressure canner gauge should be tested annually.

To avoid any possibility of botulin occurring in low acid foods, boil in an open vessel 15 minutes (Corn and Greens 20 min.) before tasting or using. Many times odors that cannot be detected in the cold product will be evident in the boiling food. This boiling will destroy certain toxins if they are present. If, after boiling, food does not smell or look right, discard it without tasting.

EXAMINING CANNED FOODS BEFORE USING

1. When a jar of canned vegetables or meat is opened, DO NOT TASTE THE COLD FOOD.

2. Jars should show no signs of leakage, mold, fermentation or spurting of liquid when opened.

3. The odor of food, upon opening, should be characteristic of the product. If it does not smell right, if the food is exceptionally soft or cloudy in appearance, discard it at once.

APPROXIMATE YIELDSLegal weight of a bushel of fruits or vegetables

varies in d iffe ren t states. These are average weights:

Food FreshFruitsApples ........................ 1 bu. (48 lb.)A p r ico ts ...................... 1 bu. (50 lb.)Berries, except straw

berries .................... 24-qt. crateCherries, as picked . . 1 bu. (56 lb.)Peaches...................... 1 bu. (48 lb.)Pears .......................... 1 bu. (50 lb.)Pineapple.................... 2 averageP lum s ...........................1 bu. (56 lb.)Strawberries .............. 24-qt. crateTomatoes.................... 1 bu. (53 lb.)VegetablesAsparagus .................. 1 bu. (45 lb.)Beans, lima, in pods . . 1 bu. (32 lb.)Beans, snap ................ 1 bu. (30 lb.)Beets, without tops . . . 1 bu. (52 lb.) Brussels Sprouts . . . . 1 lb.Carrots, without tops . 1 bu. (50 lb.)Cauliflower ................ 2 mediumCorn, sweet, in husks 1 bu. (35 lb.)Eggplant .................... 1 averageKale .............................1 bushelOkra .............................1 bu. (26 lb.)Peas, green, in pods . . 1 bu. (30 lb.)Pumpkin...................... 50 lb.Spinach .......................1 bu. (18 lb.)Squash, summer........ 1 bu. (40 lb.)Sweet Potatoes.......... 1 bu. (55 lb.)

Canned16 to 20 qt. 20 to 24 qt.12 to 18 qt. 22 to 32 qt. 18 to 24 qt. 20 to 25 qt. 1 quart 24 to 30 qt. 12 to 16 qt. 15 to 20 qt.

11 qt.6 to 8 qt.

15 to 20 qt. 17 to 20 qt. 1 pint16 to 20 qt. 3 pints8 to 9 qt.

1 pint 12-18 pint17 qt.12 to 15 qt.15 qt.6 to 9 qt.

16 to 20 qt.18 to 22 qt.

3

Processing MethodsThe application of heat to food in the jar is

called “ processing.”

Regardless of the good condition of the food or its method of preparation, foods will spoil if not processed for the required length of time and at the correct temperature.

PRESSURE CANNER Vegetables & Meats

The pressure canner gauge should be tested before each canning season (annually). Ask your County Extension Home Economist where to take your canner for testing.

MEATSALL MEATS AND VEGETABLES, except toma

toes and sauerkraut, ARE LOW ACID FOODS. A PRESSURE CANNER is recommended for processing low acid foods.

A pressure canner must be fitted with a rack in the bottom, steam tight cover, petcock, safety valve and an accurate pressure gauge or weight which measures definite pressure. The jars of food processed in a pressure canner reach temperatures many degrees above the boiling point of water. Read instructions carefully for the type of pressure canner being used. The general steps which apply to all types of canners are as follows:

1. Prepare jars and food according to recipe.2. When food is ready to be packed in jars, set

canner on heat. Place rack in bottom of canner and add boiling water to a depth of 1 inch for small canners and 2 inches for large canners.

3. As each jar is filled and cap firmly tightened, set it on the rack in canner to keep hot. Pack only enough jars at one time to fill canner. Set jars apart so steam can circulate freely.

4. Follow canner manufacturer’s instructions. Adjust the cover of canner and fasten securely.

ADJUST HEAT TO KEEP UNIFORM PRESSURE

5. Exhaust canner. Leave petcock open and let steam escape freely for 7 to 10 minutes. Close petcock. When required amount of pressure is shown on gauge, start counting processing time. Adjust heat to keep pressure steady.

6. Process for required length of time on time tables.

7. When processing time is up, remove canner from heat. Make no attempt to lower pressure. Let canner stand until hand on pressure gauge returns to zero. Open petcock gradually. If no steam escapes, pressure is down. Remove cover from canner.

8. Remove jars from canner. Set jars upright 2 or 3 inches apart on several thicknesses of cloth or rack to cool. Do not set hot jars in a draft or on a cold surface. Do not cover them. Do not tighten screw bands after processing.

9. When jars are cold, test for seal and remove screw bands.

10. Before storing, wash jars of food in warm, soapy water, rinse and dry.

PRESSURE SAUCE PANIf pressure sauce pans are equipped with gauge

or weight for showing and controlling pressure at 10 pounds, they appear to be satisfactory for canning. Most authorities recommend adding 20 minutes to the pressure canner time for pint jars to allow for the quick climb in temperature at the beginning of the process and for the more rapid cooling to zero at the finish.

To use the pressure sauce pan for canning, follow the canning instructions given by the manufacturer of the type of pan used, but after processing DO NOT lower pressure with cold water.

BOILING WATER BATH Fruit, Tomatoes, Pickles & Jellies

The Boiling Water Bath Method is used for processing fruits, tomatoes and pickles. These are acid foods and can be canned safely at boiling temperature.

A water bath carmer may be purchased or can be made from a large kettle or pail that is deep enough to permit water to cover jars at least one inch over the top and a little extra space for boiling. The canner must have a rack to hold jars at least one-half inch above bottom of canner. The rack may be made of wooden strips, wire or other perforated material but must be put together so it will allow water to circulate. The canner should have a cover, which helps keep water at a good rolling boil during processing.

1. Before the preparation of the food is begun, place the water bath canner on the heat with sufficient water to cover the jars at least one inch over the top. This permits water to be heating while food is being prepared. Water should be boiling when jars of food are placed into it.

2. Prepare only enough jars of food at one time to fill the canner.

3. Place the jars of food on the rack in the canner far enough apart to allow the circulation of water around them. If water does not cover jars at least one inch over the top, add boiling water to this height. Start counting processing time as soon as the water in canner reaches a good rolling boil. Keep the water boiling all during the processing period. If water bolls down add sufficient boiling water to keep it at the required height.

START COUNTING PROCESSING TIME WHEN WATER REACHES A ROLLING BOIL

4. Process the required length of time.5. As soon as the processing time is up, remove

jars from the canner. Do not tighten screw bands on Kerr mason caps. Set jars upright 2 or 3 inches apart on several thicknesses of cloth or rack to cool. Do not set hot jars in a draft or on a cold, wet surface. Do not cover them.

6. When jars are cold, test for seal and remove screw bands.

7. Before storing, wash jars of food in warm, soapy water, rinse and dry.

OPEN KETTLE CAUTIONTHE OPEN KETTLE METHOD MUST NOT BE USED FOR FRUITS, FRUIT JUICES, TOMATOES, TOMATO JUICE, VEGETABLES OR MEATS, AS IT WILL NOT ADEQUATELY PROCESS THESE FOODS. INADEQUATELY PROCESSED (STERILIZED) FOOD MAY RESULT IN BOTULISM. FOOD WHICH CONTAINS BOTULISM MUST NOT BE CONSUMED. OBTAINING A SEAL ON JARS WILL NOT PREVENT BOTULISM. FOOD MUST BE ADEQUATELY PROCESSED (STERILIZED) TO BE SAFE.The open kettle method of canning may be used for jellies, jams and preserves if they are to be sealed with paraffin, rather than vacuum sealed with a lid and screw band.Jars must be sterilized (cover with water and boil 15 minutes) and lids must be scalded with boiling water and kept in the scalding water at least 3 minutes for the open kettle method.

STERILIZING JARSTo sterilize jars for jelly, jams, preserves, but

ters, pickles and relishes, wash thoroughly with soap and warm water. Rinse well, place in pan with folded cloth or rack in bottom. Cover jars with water. BOIL 15 MINUTES. Jars should remain in this hot water until ready for use. It is not necessary to sterilize jars for Pressure Canner or Boiling Water Bath Methods, as the jars are sterilized when the food is sterilized. A dishwasher does not sterilize jars.

PREPARING CAPSScald Kerr lids by placing them in pan and

pouring BOILING water over them. DO NOT BOIL but let them stay in water until ready to use. Screw bands must be clean and in good condition but will not require scalding.

REPROCESSING Jars that Did not Seal.

Check for chips in sealing edge of jar, rusty or damaged bands, damaged lids orfood particles on lid or sealing edge of jar.To reprocess jellies: Replace lid with new one. Process 10 minutes in Boiling Water Bath.To reprocess fruit, including tomatoes, pickles:Replace lid with new one and process in Boiling Water Bath, 15 minutes.To reprocess vegetables or meats: Replace lid with new one and process the original processing time, after the pressure canner has been exhausted for 10 minutes. Food must be reprocessed within 24 hours.

3-WAY TEST FOR SEALFeel the seal — Press the center of the lid — if it is down and will not move, the jar is sealed. If jar is not sealed, you have an opportunity to reprocess contents and thus save your food.

Hear the seal — Hear the Kerr-plink as lid snaps down while jar is cooling, or tap lid with spoon when jar is cold. A clear ringing sound means a seal. If food touches lid the sound will be dull, but not hollow or empty like unsealed jar.

See the seal — If the lid is curved down — the jar is sealed.

5

Steps in Canning

Step No. 1 — Assembleequipment—canner, canning book, jar lifter jars and caps, timer, etc.

Step No. 2 — Examine jars for nicks or cracks.

Step No. 3 — Wash jars. Do not use steel cleaning pads. Scratches damage internal surfaces, causing breakage.

Step No. 4 — Scald lids. Step No. 5 — Starchy vegetables and meats are packed to within 1 inch of sealing edge. Add BOILING liquid according to recipe.

Step No. 6 — All other foods are packed to within 1/2 inch of sealing edge. Add BOILING liquid according to recipe.

Step No. 7 — Remove air bubbles carefully. Do not tap bottom of jar with knife. This will cause jar breakage in the canner.

Step No. 8 — Clean sealing edge. Step No. 9 — Place cap on jar with sealing composition next to glass. Screw band tigh t using full strength of the hands.

Step No. 10 — Process fruit, tomatoes, jellied products and pickled products in the Boiling Water Bath. See page 8 for instructions for this method.

Step No. 13 — Remove screw bands. Wash jars and bands. Dry thoroughly and store jars of food without bands.

Step No. 3 — Pack quarters in layers to within 1/2 inch of sealing edge. Add no liquid. Add 1 teaspoon salt per quart.

Step No. 11 — Process vegetables and meats in the pressure canner. See page 8 for instruction for this method.

Step No. 12 — After processing place jars on rack or folded cloth allowing space between jars for air circulation. Test for seal 3-4 hours after removing from canner. Jars that have not sealed may be reprocessed. See page 5 for reprocessing instructions.

HOW TO CAN TOMATOES

Step No. 1 — Immerse tomatoes 10 seconds in boiling water. Plunge immediately into cold water.

Step No. 2 — Core and peel. Remove all green parts and soft spots. Quarter.

Step No. 4 — Clean sealing edge. Place cap on jar screwing band down with full strength of hands.

Step No. 5 — Process in Boiling Water Bath: Pints 35 minutes Quarts 45 minutes.

7

Time TablesBOILING WATER BATH

THIS METHOD OF PROCESSING IS RECOMMENDED FOR FRUITS, PICKLES AND TOMATOES.

MinutesFRUITS *Pints QuartsApples 20 25Applesauce 25 25Apricots 20 25Berries (except strawberries) 15 20Cherries 20 20Cranberries 15 15Currants 20 20Dried Fruits 15 15Figs 45 50Fruit Juices 15 15Grapefruit 20 20Grapes 20 20Nectarines 20 25Peaches 25 30Pears 25 30Pickles See Pickle Time Tables, Page 9Pineapple 30 30Plums 20 25Rhubarb 15 15Strawberries 15 15Tomatoes (Raw Pack) 40 45Tomatoes (Hot Pack) 35 45Tomato Juice 15 15Tomatoes, Stewed 55 55

Time for Different Size Jars — The time in these tables for Boiling Water Bath canning applies to half pint, pint and quart jars. If canning fruit in Boiling Water Bath in half gallon jars add 10 minutes to processing time; for pressure canner add 5 minutes to processing time. When canning vegetables and meats in half gallons in pressure canner or Boiling Water Bath, increase time 20% over time for quarts. *For half pints, use time for pints.

PRESSURE CANNERTHIS METHOD OF PROCESSING IS RECOMMENDED FOR MEATS AND VEGETABLES.

MinutesVEGETABLES Pts. Qts. Lbs.Asparagus 25 30 10Beans (Green-Wax) 20 25 10Beans, Lima 40 50 10Beets 30 40 10Broccoli 25 40 10Brussels Sprouts 45 55 10Cabbage 45 55 10Carrots 25 30 10Cauliflower 25 40 10Corn (Cream Style) pts. only 85 10Corn (Whole Grain) 55 85 10Eggplant 30 40 10Greens (All Kinds) 70 90 10Hominy 60 70 10Mushrooms 30 35 10Okra 25 40 10Onions 40 40 10Peas, (All Shelled Peas) 40 40 10Peppers, Bell 35 35 10Peppers, Pimiento 35 10Potatoes, Irish 40 40 10Pumpkin 60 80 10Rutabagas 35 35 10Soybeans 80 80 10Squash (Summer) 25 30 10Squash (Winter) 60 80 10Sweet Potatoes (wet pack) 55 90 10Turnips 20 25 10Tomatoes (SEE UNDER FRUITS)MEATSLamb, Veal, Beef Pork, Pork Chop,

75 90 10

Tenderloin, Ham 75 90 10Sausage Chicken, Rabbit,

75 90 10

Duck, Turkey Venison, Geese

75 90 10

Wild Birds 75 90 10Fish, All Kinds 100 10

PICKLE TIME TABLEPICKLE products require heat treatment to destroy organisms that cause spoilage and to inactivate enzymes that may affect flavor, color and texture.

Processing is recommended for all pickle products using Boiling Water Bath Method.

Fermented cucumbers and fresh pack dills areprocessed differently from the usual boiling water bath procedures. Start to count processing time as soon as filled jars are placed in actively boiling water.

Process in Boiling Water Bath — Immerse filled jars into BOILING water. Water level one inch or more above top of jars. Boil gently and steadily for time recommended. Start counting processing time as directed in following table.

MinutesPICKLES AND RELISHES

Bread and Butter .................................. qt. 10Bread and B u tte r.................................... pt. 5Chutney.................................................... pt. 5Cross Cut Slices .................................... pt. 5Dill Green B eans.................................... pt. 5Gherkins, S w eet...................................... pt. 5P icca lilli.................................................... pt. 5Pepper-Onion Relish .............................. pt. 5Relish, Corn ............................................ pt. 15Watermelon.............................................. pt. 5

FRUIT PICKLESPeaches ........................................ qt. or pt. 20Pears .............................................. qt. or pt. 20

Start counting processing time as soon as water returns to boil.PICKLES — DILL

Fermented (whole) ................................ qt. 15Unfermented (whole) .............................. qt. 20

(Fresh pack dills)SAUERKRAUT ............................................ qt. 15JELLY, JAMS & PRESERVES TIME TABLE

Jellies 5 minutes Jam 10 minutes Preserves See recipe

Start counting processing time as soon as filled jars are placed in actively boiling water.U.S.D.A. recommendation based on “ Making Pickles and Relishes at Home.” Home and GardenBulletin No. 92, available from your County Exten-sion Office.

ALTITUDE CHARTPressure Canner

Altitude Process at:2,000 - 3,000 feet 1 1 1/2 pounds3,000 - 4,000 feet 12 pounds4,000 - 5,000 feet 1 2 1/2 pounds5,000 - 6,000 feet 13 pounds6,000 - 7,000 feet 131/2 pounds7,000 - 8,000 feet 14 pounds8,000 - 9,000 feet 141/2 pounds9,000 -10,000 feet 15 pounds

Boiling Water BathIncrease processing time if the time called for is:

20 minutes More thanAltitude or less 20 minutes1,000 feet 1 minute 2 minutes2,000 feet 2 minutes 4 minutes3,000 feet 3 minutes 6 minutes4,000 feet 4 minutes 8 minutes5,000 feet 5 minutes 10 minutes6,000 feet 6 minutes 12 minutes7,000 feet 7 minutes 14 minutes8,000 feet 8 minutes 16 minutes9,000 feet 9 minutes 18 minutes

10,000 feet 10 minutes 20 minutes

ALL VEGETABLES EXCEPT TOMATOES, ALSO ALL MEATS, POULTRY AND FISH CANNED AT HOME MUST BE BOILED IN AN OPEN VESSEL 15 MIN. (CORN AND GREENS 20 MIN.) BEFORE TASTING OR USING.

FruitsPACK — All fruit to within Vz inch of top of jar. RAW PACK — Fill jar 11/2 inches from top with

syrup, fruit juice or water.HOT PACK — Fill jar Vz inch from top with syrup,

fruit juice or water.TO PREVENT DARKENING OF FRUIT DURING PREPARATION: Drop in mild salt solution of IV2 teaspoons of salt to 1 quart cold water.ADDING ASCORBIC ACID: The addition of Ascorbic acid (Vitamin C) to light colored fruits at the time of canning will help prevent discoloration. Tablet or crystalline form may be used. Put 5 tablets of 50 milligrams in bottom of each quart jar before packing fruit; or add Vz teaspoon of crystalline Ascorbic acid to each quart of the syrup before pouring over fruit in jars, or use commercial Ascorbic and Citric acid mixture following manufacturer’s directions.CANNING FRUIT WITHOUT SUGAR— See section “ Canning For the Diabetic.”HONEY or CORN SYRUP may be used instead of sugar. Replace not more than V2 the sugar with white corn syrup or honey. If more is used the flavor of corn syrup or honey may be more pronounced than the fruit flavors.

HOW TO MAKE SYRUPMAKE syrup according to sweetness desired. Boil sugar and water together until sugar is dissolved. Juice of the fruit may be used in place of water. Keep syrup hot but do not let it boil down.

Sugar Water Used For (cups) (cups)

Thin 1 3 Small, soft fruits.Medium 1 2 Peaches, apples, pears,

sour berries.Heavy 1 1 All sour fruits or those

to be extra sweet.Syrup should be boiling when poured over fruits.

APPLESSELECT uniform apples. Wash, pare and core. Cut into desired size. If peeled fruit is to stand several minutes before precooking, drop it into mild salt solution to prevent discoloration. Drain. Boil 3 to 5 minutes in a medium syrup. Pack into Kerr jars to within Vz inch of top. Fill to within Vz inch of top of jar with boiling syrup. Put on cap, screw band firmly tight.

Process: Pints 20 minutesQuarts 25 minutes

Boiling Water Bath

RED CINNAMON APPLESSELECT firm apples that will not mush in processing. Prepare a thin or medium syrup. Flavor the syrup with cinnamon according to taste and add enough red food coloring to give desired shade to apples. Peel apples, leave whole or quarter. Boil 3 to 5 minutes in syrup. Pack into Kerr jars to within V2 inch of top. Fill to within Vz inch of top with boiling syrup. Put on cap, screw band firmly tight.


Boiling Water Bath

APPLE SAUCE20 large apples 4 cups water 2 V2 cups sugar

WASH apples. Quarter, core and remove all bruised or decayed parts. If peeled fruit is to stand several minutes before cooking, drop into mild salt solution to prevent discoloration. Drain. Add water and cook until soft. Press through sieve or colander to remove skins. Add sugar and bring to boil. Pack while BOILING HOT into Kerr jars to within Vz inch of top. Put on cap, screw band firmly tight. Yield: about 4 pints.


Boiling Water Bath

APRICOTSSELECT firm, ripe fruit. Peel if desired, halve and pit. If peeled fruit is to stand several minutes before packing drop it into mild salt solution to prevent discoloration. Drain. Pack into Kerr jars to within V2 inch of top. Fill to within IV2 inches of top of jar with boiling syrup. Put on cap, screw band firmly tight.


Boiling Water Bath

BERRIESBLACKBERRIES, BLUEBERRIES, BOYSENBER- RIES, GOOSEBERRIES, HUCKLEBERRIES, LOGANBERRIES. All berries except cranberries and strawberries — see recipes. Wash berries and pick over carefully. Pack into Kerr jars to within V2 inch of top. Fill to within IV2 inches of top of jar with boiling syrup. Put on cap, screw band firmly tight.


Boiling Water Bath

CHERRIES, all varietiesWASH, stem, pit if desired. Pack into Kerr jars to within Vz inch of top. Fill to within IV2 inches of top of jar with boiling syrup, depending on sweetness of the cherries. Put on cap, screw band firmly tight.


Boiling Water Bath

CRANBERRIESWASH and remove stems from cranberries. Drop into boiling heavy syrup. Boil 3 minutes. Pack into sterilized Kerr jars to within Vz inch of top. Fill to within V2 inch of top of jar with boiling syrup. Put on cap, screw band firmly tight.


Boiling Water Bath

CRANBERRY SAUCE1 quart cranberries 1 cup water 2 cups sugar

PICK over and wash berries. Add water and cook until berries are soft. Press through fine sieve. Add sugar and boil another 3 minutes. Pour into sterilized Kerr jars to within V2 inch of top. Put on cap, screw band firmly tight. Yield: about 2 pints.


Boiling Water Bath

CURRANTSFOLLOW recipe for berries.

Process: Pints 20 minutes Quarts 20 minutes

Boiling Water Bath

DRIED PRUNES, RAISINS, APRICOTS or PEACHES

WASH fruit. Cover with water and soak for several hours or overnight. Boil the fruit for 10 minutes in water in which it was soaked. As a rule, the dried fruits are sufficiently sweet, but sugar may be added to suit taste during the 10 minutes boiling. Pack the hot fruit and liquid into Kerr jars to within V2 inch of top. Put on cap, screw band firmly tight.


Boiling Water Bath

FIGS

Figs should be ripe but firm. Wash figs in plain water. Do not use soda. Drain. Bring to a boil. Let stand in hot water 3 -4 minutes. Drain. Pack figs into jars to within V2 inch of sealing edge. Add 1 tablespoon commercially canned lemon juice per quart jar. Fill jarstowithin Vfeinch of sealingedge with boiling water or syrup. Put on cap, screw band firmly tight


Boiling Water Bath

FROZEN FRUITS — CANNEDOCCASIONALLY it may be economical to purchase frozen fruits in large containers and can them. Such fruits as cherries, sliced or quartered apples and firm peach slices will can quite satisfactorily. Do not allow frozen fruit to completely thaw but let the fruit stand at room temperature just long enough to permit it to be broken or separated into pieces that can be placed in a pan or kettle. Bring the frozen fruit to a good boil. Pack the fruit and syrup into Kerr jars, filling to within V2 inch of top. Put on cap, screwing band firmly tight. Process according to time given in time table page 8.

FRUIT SALADANY desired combination of fruits except bananas and oranges may be used. Wash, peel if necessary and cut each fruit into desired size. Pack into clean Kerr jars. Fill to within IV2 inches of top of jar with boiling syrup. Put on cap, screwing the band firmly tight. Process in Boiling Water Bath length of time necessary for fruit requiring the longest processing.

GRAPESREMOVE stems. Wash grapes. Pack tightly into Kerr jars without crushing, to within V2 inch of top. Fill to within IV2 inches of top of jar with boiling syrup. Put on cap, screw band firmly tight.


Boiling Water Bath

SPICED SEEDLESS GRAPESV2 cup vinegar V2 cup water 1/4 cup sugar 6 whole cloves2 one-inch pieces stick cinnamon 1 quart grapes (remove stems)

MAKE a syrup of vinegar, water, sugar and spices. Bring to boil and add the grapes which have been thoroughly washed. Simmer 5 minutes. Pack grapes and cover with boiling syrup to within V2 inch of top of jar. Put on cap, screw band firmly tight.


Boiling Water Bath

GRAPEFRUITTO REMOVE peel, place whole grapefruit in pan of boiling water. Let stand 3 minutes. Plunge into cold water. Peel. Remove all white membrane. Run a thin knife between pulp and skin of each section, and lift out whole. Pack solidly into Kerr jars to within V2 inch of top. Add boiling syrup to within V2 inch of top of jar. Put on cap, screw band firmly tight.


Boiling Water Bath

11

SPICED GRAPE SALAD1 3 oz. pkg. lime flavored gelatin 1 cup boiling water 1 pint spiced seedless grapesDISSOLVE lime gelatin in boiling water. Cool. Drain grapes reserving 1 cup of liquid. Add grape liquid to gelatin. Chill. When partially congealed, add grapes. Pour into salad mold. Refrigerate until firm. Remove from mold onto lettuce leaves. Garnish with small dollops of mayonnaise.

NECTARINESSELECT firm fruit. Wash but do not peel. Nectarines may be canned whole or in halves. For halves, remove stone. If they are to stand several minutes before packing, drop into mild salt solution to prevent discoloration. Drain. Pack fruit into Kerr jars to within V2 inch of top. Fill to within IV2 inches of top of jar with boiling syrup. Put on cap, screw band firmly tight.


Boiling Water Bath

PEACHESSELECT ripe firm peaches, remove peel and pits. If peeled fruit is to stand several minutes before packing, drop it into a mild salt solution to prevent discoloration. Drain.

RAW PACK: Pack, halves or slices into Kerr jars to within V2 inch of top. Fill to within IV2 inches of top of jar with boiling syrup. Put on cap, screw band firmly tight.

HOT PACK: Boil for 3 minutes in medium syrup. Pack into Kerr jars to within V2 inch of top. Fill to within V2 inch of top of jar with boiling syrup. Put on cap, screw band firmly tight.


Boiling Water Bath

PEARSREMOVE peel, core and cut into halves or quarters. If peeled fruit is to stand several minutes before precooking, drop into mild salt solution to prevent discoloration. Drain.

RAW PACK: If pears are ripe enough to be quite soft, they may be packed raw to within V2 inch of top of jar. Fill to within IV2 inches of top of jar with boiling syrup. Put on cap, screw band firmly tight.

HOT PACK: Boil 3 to 5 minutes in thin or medium syrup. Pack into Kerr jars to within V2 inch of top. If desired, add 1 teaspoon lemon juice to each quart. Fill to within V2 inch of top of jar with boiling syrup. Put on cap, screw band firmly tight.


Boiling Water Bath

PEAR - PECAN SALAD1 pint pears1-3oz. pkg. lemon flavored gelatin 1-8 oz. pkg. cream cheese 1 cup chopped pecans 1 cup whipping creamDRAIN juicefrom pears and reserve 1 cup of liquid or add enough water to pear juice to make 1 cup. Bring juice to boil. Remove from heat and add lemon gelatin. Chill until partially set. Blend pears and cream cheese until of creamy consistency. Stir in gelatin. Add nuts. Whip cream and fold into mixture. Pour into large mold. Chill several hours.

MINT PEARSPREPARE pears as above. To the syrup add V2 teaspoon mint extract and enough green food coloring to give desired shade. Boil 3 to 5 minutes in this syrup. Pack into Kerr jars to within V2 inch of top. Fill to within V2 inch of top of jar with boiling syrup. Put on cap, screw band firmly tight.


Boiling Water Bath

PINEAPPLEWASH pineapple. Slice, peel, remove eyes and core. Leave slices whole or cut into pieces. Pack into Kerr jars to within V2 inch of top. Fill to within 11/2 inches of top of jar with boiling syrup. Put on cap, screw band firmly tight.

Process: Pints 30 minutes Quarts 30 minutes Boiling Water Bath

CRUSHED PINEAPPLEWASH pineapple, slice, peel, remove eyes and core from each slice. Break into pieces and put through coarse blade of food grinder. Boil ground pineapple in medium syrup for about 5 minutes. Pack into Kerr jars to within V2 inch of top. Fill to within V2 inch of top of jar with boiling syrup. Put on cap, screw band firmly tight.


Boiling Water Bath

PLUMSSELECT plums that are not too ripe. Wash and prick skin with needle to prevent bursting. Pack into Kerr jars to within 1/2 inch of top. Fill to within IV2 inches of top of jar with boiling syrup. Put on cap, screw band firmly tight.


Boiling Water Bath

RHUBARBWASH and cut into 1 inch lengths. Pack tightly into Kerr jars to within V2 inch of top. Fill with boiling syrup (thin) to within 1V2 inches of top of jar. Put on cap, screw band firmly tight.


Boiling Water Bath

STRAWBERRIES (will not float)1 cup sugar2 pounds strawberries

(6 heaping cups after stemming)V2 cup strawberry juice

BOIL together sugar and juice. This juice may be obtained by crushing and heating some of the softer berries. Cool and add the whole strawberries, then boil 3 minutes. Cover the vessel and set aside for at least 4 hours. Pack into Kerr jars to within V2 inch of top. Put on cap, screw band firmly tight.


Boiling Water Bath12

QUICK GRAPE JUICEFruit JuicesTHE juices of such fruits as blackberries, cherries, currants, elderberries, raspberries and strawberries may be canned. The flavor is better if the fruits are cooked and the juice pressed out. Select sound, ripe fruit. Crush, add small amount of water, and heat slowly to simmering. Simmer until fruit is soft. Strain through a double thickness of cheesecloth. The addition of sugar will give a better flavor. If desired, add 1 cup of sugar to one gallon of juice. Bring juice to simmering and pour into sterilized Kerr jars, to within V2 inch of top of jar. Put on cap, screw band firmly tight. Process 15 minutes in Boiling Water Bath.

APPLE JUICEUSE fruit press or cider mill to press juice from apples. Pour the juice into a kettle and heat steaming hot (do not boil), skim. Pour into sterilized Kerr jars to within V2 inch of top. Put on cap, screw band firmly tight. Process 15, minutes in Boiling Water Bath.

APRICOT NECTARSELECT sound, ripe fruit. Wash and pit fruit. Slice, and for each pound (3 cups, sliced) of apricots add 2 cups of water. Heat to simmering. Press through fine sieve. Measure juice. Bring to simmering and add sugar to taste. Stir until sugar is dissolved. Pour into sterilized Kerr jars to within V2 inch of top. Put on cap, screw band firmly tight. Process 15 minutes in Boiling Water Bath.

BLACKBERRY CORDIALSELECT ripe blackberries. Mash and strain through coarse cheesecloth without heating them. To every quart of juice add 2 cups of sugar. Tie in thick muslin bag, 41/2 teaspoons of grated nutmeg, 1 tablespoon whole cinnamon, 1 tablespoon whole cloves and 1 small piece of mace. Simmer juice and spices over low heat for 25 minutes. Remove spice bag and stir in 4 tablespoons vanilla extract. Pour into sterilized Kerr jars to within V2 inch of top. Put on cap, screw band firmly tight. Process in Boiling Water Bath 15 minutes.

CRANBERRY JUICEBOIL 4 cups cranberries in 4 cups water for 15 minutes. Strain juice through cheesecloth bag. Do not squeeze bag. When dripping has ceased, put pulp back in kettle. Add IV2 cups water. Boil 2 minutes. Strain juice through cheesecloth bag. Squeeze bag to get all of juice. Mix first and second extractions. For each two cups of juice, add V2 cup of sugar. Stir well and bring to boil. Pour into sterilized Kerr jars to within V2 inch of top. Put on cap, screw band firmly tight. Process 15 minutes in Boiling Water Bath.

WASH one cup Concord grapes, put into sterilized Kerr quart jar, add V2 cup sugar, fill to within V2 inch of top of jar with boiling water. Put on cap, screwing the band firmly tight. Process 15 minutes in the Boiling Water Bath.

GRAPE JUICEREMOVE from stems and wash sound ripe grapes. Cover them with water and heat slowly to simmering. Do not boil. Cook slowly until the fruit is very soft, then strain through a bag and add V2 cup of sugar to each quart of the juice. Pour into sterilized Kerr jars to within V2 inch of top of jar. Put on cap, screw band firmly tight. Process 15 minutes in Boiling Water Bath.

GRAPE JUICE FOR JELLYIf only enough water is added to start the

grapes to cooking and the sugar omitted from this recipe, the juice may be used to make grape jelly when jars are opened.

GRAPEFRUIT JUICETO OBTAIN good quality in the canned juice, use only freshly picked, tree-ripened fruit. Ream the juice from the fruit. Work rapidly to avoid exposure to air. Pour into sterilized Kerr jars to within V2 inch of top. To prevent discoloration during storage, V2 teaspoon crystalline ascorbic acid (or 5 tablets of 50 milligrams) may be added to each quart of juice. Put on cap, screw band firmly tight. Process in Boiling Water Bath for 20 minutes at simmering temperature.

PEACH NECTARSELECT sound, ripe fruit. Peel and crush. Combine 4 cups of fruit with 4 cups of water and heat slowly to simmering. Press through colander, then through fine sieve. To each cup of the fruit pulp and juice, add 1A cup of sugar and 1 teaspoon lemon juice. Bring to simmering. Stir until sugar is dissolved. Pour into sterilized Kerr jars to within 1/2 inch of top. Put on cap, screw band firmly tight. Process 15 minutes in Boiling Water Bath.

PINEAPPLE JUICEREMOVE peel from pineapple. Grind pineapple and put into kettle with water to barely cover and boil rapidly 10 minutes. Strain ju ice through cheesecloth bag. Pour juice into sterilized Kerr jars to within V2 inch of top. Put on cap, screw band firmly tight. Process 15 minutes in Boiling Water Bath.

TOMATO JUICESELECT firm, ripe tomatoes. Wash, scald, peel and cut in small pieces. Simmer until soft. Stir occasionally. Put through sieve fine enough to remove seeds. Bring juice to boiling and pour immediately into sterilized Kerr jars, filling to within 1/4 inch of top. Put on cap, screw band firmly tight. Process in Boiling Water Bath 35 minutes.

BEANS — LimaVegetablesA PRESSURE CANNER is recommended for processing vegetables and meats.

TO PRECOOK VEGETABLES, cover them with boiling water and BOIL for time suggested in recipe. Keep boiling hot while packing.

USE ONLY CANNING OR PICKLING SALT in canning vegetables as table salt often leaves a sediment in the bottom of the jar.

SALT FREE CANNING. Any vegetable may be canned without salt.

NOTE: All vegetables except tomatoes, also all meats, poultry and fish canned at home must be boiled in an open vessel 15 min. (Corn and Greens 20 min.) before tasting or using.

ASPARAGUSREMOVE scales and tough ends. Wash thoroughly. Cut into jar lengths or 1 inch pieces. When cutting asparagus into jar length pieces be sure that piece will be Vfe inch from top of jar..

RAW PACK: Pack into Kerr jars to within V2 inch of top of jar. Add V2 teaspoon salt to each pint. Fill to within 1/2 inch of top of jar with BOILING water. Put on cap, screw band firmly tight.

HOT PACK: Tie jar length asparagus in bundles, place tips up in 2 inches boiling water. Cover kettle, boil 3 minutes. Pack in Kerr jars. Add 1/2 teaspoon salt to each pint. Fill to within V2 inch of top of jar with water in which asparagus was precooked or BOILING water. Put on cap, screw band firmly tight.


10 pounds pressure

BEANS — Green, WaxWASH, string, trim and cut or break into 1 inch pieces.

RAW PACK: Pack into Kerr jars to within V2 inch of top of jar. Add V2 teaspoon salt to each pint. Fill to within V2 inch of top of jar with BOILING water. Put on cap, screw band firmly tight.

HOT PACK: Boil 3 minutes. Pack into Kerr jars to within V2 inch of top. Add V2 teaspoon salt to each pint. Fill jar to within 1/2 inch of top with precooking liquid or BOILING water. Put on cap, screw band firmly tight.


10 pounds pressure

WASH pods, shell, wash again.RAW PACK: Pack loosely in Kerr jars to within

1 inch of top of jar. Add 1/2 teaspoon salt to each pint jar. Fill with BOILING water to within V2 inch of top of jar. Put on cap, screw band firmly tight.

HOT PACK: Cover with BOILING water. Boil 3 minutes. Pack loosely in Kerr jars to within 1 inch of top of jar. Add 1/2 teaspoon salt to each pint jar. Fill with precooking liquid or BOILING water to within V2 inch of top. Put on cap, screw band firmly tight.


10 pounds pressure

BEETSUSE small uniform beets. Wash carefully. Leave root and 3 inches of top. Boil until skins slip easily, about 15 minutes. Plunge into cold water. Remove skins, top and cut off root. Pack into Kerr jars to within V2 inch of top of jar. Add 1/2 teaspoon salt to each pint or 1 teaspoon salt/sugar mixture. Fill to within V2 inch of top with BOILING water. Put on cap, screw band firmly tight.


10 pounds pressure

“CAN’T BE” BEET JELLY3 cups beet juice4 teaspoons lemon juice 1 box powdered pectin4 cups sugar 1 small pkg. raspberry

unsweetened soft drink mixCOMBINE beet juice, lemon juiceand pectin in large pan. Bring to a rolling boil. Quickly add sugar and boil for6mintues. Add the soft drink powder and mix thoroughly. Pour into sterilized 8 oz. jelly jars. Fill to within V2 inch of top. Put on cap, screw band firmly tight. Process in boiling water bath 5 minutes. Yield: 4-8 oz. jars.

BROCCOLIREMOVE large leaves and stems, wash thoroughly. Split large stalks.

RAW PACK: Pack into Kerr jars to within V2 inch of top. Add 1/2 teaspoon salt to each pint jar. Fill to within V2 inch of top with BOILING water. Put on cap, screw band firmly tight.

HOT PACK: Place in pan with enough boiling water to cover. Boil 3 minutes. Pack into Kerr jars to within V2 inch of top. Add 1/2 teaspoon salt to each pint. Fill with precooking water or BOILING water to within V2 inch of top of jar. Put on cap, screw band firmly tight.


10 pounds pressure

BRUSSELS SPROUTSFOLLOW recipe for cabbage.

CABBAGE EGGPLANTWASH, remove outside leaves. Cut into desired size pieces and boil for 5 minutes. Pack into Kerr jars to within V2 inch of top of jar. Add V2 teaspoon salt to each pint. Fill to within V2 inch of top of jar with precooking liquid or BOILING water. Put on cap, screw band firmly tight.


10 pounds pressure

CARROTSWASH, scrape or peel carrots. Slice, dice or leave whole.

RAW PACK: Pack into Kerr jars to within V2 inch of top of jar. Add V2 teaspoon salt to each pint. Fill to within V2 inch of top of jar with BOILING water, Put on cap, screw band firmly tight.

HOT PACK: Boil 2 to 3 minutes. Pack into Kerr jars to within Vi inch of top. Add V2 teaspoon salt to each pint. Fill to within V2 inch of top of jar with precooking liquid or BOILING water. Put on cap, screw band firmly tight.


10 pounds pressure

CAULIFLOWERREMOVE all green leaves. Wash and break into medium flowerets. To draw out small insects, soak for 20 minutes in brine of 1 tablespoon salt to 1 quart of water. Rinse in clear water. Boil 3 minutes. Pack into clean Kerr jars. Add V2 teaspoon salt to each pint. Fill to within V2 inch of top of jar with precooking liquid or BOILING water. Put on cap, screw band firmly tight.


10 pounds pressure

CORN — Whole KernelUSE only fresh corn that is tender and juicy. Shuck and remove silks. Cut out any damaged spots. Wash the ears with a brush. Cut corn from cob.

RAW PACK: Pack loosely into Kerr jars to within 1 inch of top. Add V2 teaspoon salt to each pint jar. Fill to within V2 inch of top with BOILING water. Put on cap, screw band firmly tight.

HOT PACK: Place in pan with enough boiling water to cover. Bring to boil. Keep at boiling temperature. Pack loosely into Kerr jars to within 1 inch of top. Add V2 teaspoon salt to each pint. Fill with precooking water or BOILING water to within V2 inch of top. Put on cap, screw band firmly tight.


10 pounds pressure

CREAM STYLE CORNHUSK corn, remove silks and wash. Cut corn from cob at about center of kernel and then scrape cobs. Use only pint jars.

RAW PACK: Pack loosely into Kerr jars to within 1 inch of top. Add V2 teaspoon salt to each pint jar. Fill to V2 inch of top of jar with BOILING water.

HOT PACK: Boil 3 minutes. Pack loosely into Kerr jars to wfthin 1 inch of top. Add V2 teaspoon salt to each pint. Fill to V2 inch of top of jar with precooking liquid or BOILING water.

Process: Pints 85 minutes10 pounds pressure

WASH, peel, and cut into cubes or slices. Soak for 30 minutes in a brine, using 1 tablespoon salt to 1 quart water. Drain. Boil 5 minutes. Pack into Kerr jars to within V2 inch of top. Add V2 teaspoon salt to each pint. Cover with precooking liquid or BOILING water to within V2 inch of top of jar. Put on cap, screw band firmly tight.


10 pounds pressure

GREENS — all kindsWASH carefully in several waters to remove dirt and insects. Precook in live steam or place in kettle with just the water clinging to the leaves after the last washing, and boil until wilted. Pack loosely into Kerr jar within 1 inch of top. Add V2 teaspoon salt to each pint. Fill to within V2 inch of top with BOILING water. Put on cap, screw band firmly tight.


10 pounds pressure

HOMINYPLACE 2 quarts of dry field corn in an enameled pan; add 8 quarts of water and 2 ounces of lye. Boil vigorously for 30 minutes, then allow to stand for 20 minutes. Rinse off lye with several hot water rinses. Follow with cold water rinses to cool for handling.

Work hominy with hands until dark tips of kernels are removed (about 5 minutes). Separate the tips from the corn by floating them off. Add water to cover hominy about 1 inch and boil 5 minutes; change water. Repeat 4 times. Then cook until kernels are soft (30 to 45 minutes) and drain. This will make about 6 quarts of hominy.

Pack hominy into Kerr jars to within 1 inch of top. Add 1 teaspoon salt to each quart jar. Fill to within V2 inch of top of jar with water in which the corn was cooked or BOILING water. Put on cap, screw band firmly tight.


10 pounds pressure

MIXED VEGETABLESPREPARE each vegetable as for canning and cut into desired size. Mix together, cover with BOILING water and bring back to boil. Keep at boiling temperature. Pack into Kerr jars to within V2 inch of top. Add V2 teaspoon salt to each pint. Fill to within V2 inch of top with precooking liquid or BOILING water. Put on cap, screw band firmly tight. Process time necessary for vegetable requiring longest processing.

Process: 10 pounds pressure

MUSHROOMSSOAK in cold water 5 minutes. Trim stems. Wash in cold water. Leave small ones whole, cut large ones and boil 4 minutes. Pack hot into Kerr jars to within V2 inch of top. Add V2 teaspoon salt to each pint. Fill to within V2 inch of top of jar with water in which mushrooms were precooked or BOILING water. Put on cap, screw band firmly tight.

Process: Pints 45 minutes 10 pounds pressure

OKRASELECT young tender pods, wash well and remove stem end without cutting seed section. Boil 1 minute. Pack into Kerr jars to within V2 inch of top. Add V2 teaspoon of salt to each pint jar. Fill to within V2 inch of top of jar with BOILING water. Put on cap, screw band firmly tight.


10 pounds pressure

OKRA AND TOMATOESPEEL and cut ripe tomatoes into small pieces. Wash okra and remove stem ends. Slice or leave whole and add to tomatoes. Start on low heat. Boil 3 minutes. Pack into Kerr jars to within V2 inch of top. Add V2 teaspoon salt to each pint. Put on cap, screw band firmly tight.


10 pounds pressure

ONIONSWASH and peel onions. Boil for 5 minutes. Pack into Kerr jars to within V2 inch of top. Add V2 teaspoon salt to each pint jar. Fill to within V2 inch of top of jar with water in which onion was precooked or BOILING water. Put on cap, screw band firmly tight.


10 pounds pressure

PARSNIPSFOLLOW recipe for turnips.

PEASENGLISH or GREEN, BLACKEYED or PURPLE- HULL, CROWDER, All Shelled Peas

Use only young, tender, freshly gathered peas. Shell, wash.

RAW PACK: Pack loosely into Kerr jars to within IV2 inches of top. Add V2 teaspoon salt to each pint jar. Fill to within V2 inch of top of jar with BOILING water. Put on cap, screw band firmly tight.

HOT PACK: Boil 2 minutes. Keep at boiling temperature. Pack loosely into Kerr jars to within 1 inch of top. Add V2 teaspoon salt to each pint jar. Fill to within V2 inch of top with precooking liquid or BOILING water. Put on cap, screw band firmly tight.


10 pounds pressure

BELL PEPPERSCAN the sweet bell pepper with the skin on. Remove the seed pod. Boil 3 minutes and pack tightly into Kerr jars to within V2 inch of top. Add V2 teaspoon salt to each pint. Fill to within V2 inch of top of jar with precooking liquid or BOILING water. Put on cap, screw band firmly tight.


10 pounds pressure

PIMIENTO PEPPERSSELECT, ripe, sound peppers. To remove skins put whole peppers into boiling water 12 to 15 minutes or place in a moderately hot oven for 6 to 8 minutes. Dip quickly into ice cold water, peel, stem and cut out seeds. Flatten. Pack in layers into pint Kerr jars to within V2 inch of top. Add hot water to V2 inch of top.


POTATOES — New IrishWASH and scrape small new Irish potatoes, being sure to remove all soil around the eyes.

RAW PACK: Pack into Kerr jars to within 1 inch of the top. Add V2 teaspoon salt to each pint. Fill to within V2 inch of top of jar with BOILING water. Put on cap, screw band firmly tight.

HOT PACK: Boil potatoes 3 minutes. Pack in Kerr jars to within 1 inch of the top. Add V2 teaspoon salt to each pint. Fill to within V2 inch of top of jar with precooking liquid or BOILING water. Put on cap, screw band firmly tight.


10 pounds pressure

CREAMY PUMPKIN PIE(See photo opposite page)

1 9” pie shell, unbaked Thoroughly drain 1 quart pumpkin,

then mash. Measure.2 cups pumpkin1 can sweetened condensed milk2 eggs1 teaspoon cinnamon V2 teaspoon salt 1/2 teaspoon ginger 1/2 teaspoon nutmeg Pecan halves for garnish.

PREHEAT oven to 425 degrees F. In large mixer bowl, slowly beat pumpkin, sweetened milk, eggs and spices. Pour into shell. Bake 15 minutes at 425 degrees F., reduce heat to 350 degrees F. and continue to bake for 35 or 40 minutes or until a knife inserted 1 inch from edge of shell comes out clean. Garnish with pecan halves.

16

PUMPKIN - cubedWASH pumpkin, remove seeds and pare. Cut into 1 inch cubes. Add water to cover, bring to a boil. Pack hot cubes into jars, leaving V2 inch headspace. Add 1/2 teaspoon salt to pints, 1 teaspoon to quarts. Cover with boiling hot cooking liquid. Put on cap, screw band firmly tight.


10 pounds pressure

SAUERKRAUTUSE good, sound heads of mature cabbage. 1 pound of salt with 40 pounds of cabbage; 2 ounces (31/2 tablespoons) with 5 pounds cabbage. One pound fills 1 pint glass jar.

Remove outside green and dirty leaves. Quarter the head and shred the cabbage finely. Put 5 pounds cabbage and 2 ounces of salt into a large pan and mix with the hands. Pack gently into the crock with a potato masher. Repeat until crock is nearly full. Cover with a cloth, plate and weight. During the curing process, kraut requires daily attention. Remove scum as it forms and wash and scald the cloth often to keep it free from scum and mold. Fermentation will be complete in 10 to 12 days.

As soon as kraut is thoroughly cured, pack into sterilized Kerr jars, adding enough of the kraut juice, or a weak brine made by dissolving 2 tablespoons salt to a quart of water, to fill jars to within V2 inch of top. Put on cap, screw band firmly tight. Process in Boiling Water Bath 15 minutes.

SAUERKRAUT (Made in Jars)

SELECT, prepare and mix cabbage with salt as in preceding recipe. Pack solidly into Kerr jars to within 1 inch of top. Fill with cold water to within 1 inch of top of jar. Put on cap loosely. This will ferment about 1 week. When fermentation ceases, clean sealing edge of jar. Screw band firmly tight and process in Boiling Water Bath 15 minutes. Start counting processing time as soon as jars are placed into actively boiling water.

SQUASH, SUMMER (Summer Crookneck, Scalloped, Zucchini, Yellow Straightneck,

Cocozelle, Caserta)WASH, do not peel. Cut in uniform pieces.

RAW PACK: Pack into Kerr jars to within 1 inch of top. Add V2 teaspoon salt to each pint. Fill to within V2 inch of top of jar with BOILING water. Put on cap, screw band firmly tight.

HOT PACK: Cover with water. Bring to boil. Keep at boiling temperature. Pack in Kerr jars to within 1 inch of top. Add V2 teaspoon salt to each pint. Fill to within V2 inch of top of jar with precooking liquid or BOILING water. Put on cap, screw band firmly tight.


10 pounds pressure

SQUASH, WINTER (Acorn, Buttercup, Butternut, Winter Crookneck, Golden

Delicious, Spaghetti, Hubbard or Banana)

FOLLOW recipe for Pumpkin.

SWEET POTATOESWASH, boil or steam for 20 minutes and remove skins. Cut in medium pieces, or leave small ones whole.

WET PACK: Pack into Kerr jars to within 1 inch of top. Fill to within 1 inch of top of jar with BOILING water, medium or heavy syrup. Put on cap, screw band firmly tight.


10 pounds pressure

NUTMEG WHIPPED SQUASH1 quart canned squash V2 teaspoon salt2 tablespoons margarine1 tablespoon brown sugar 1 teaspoon nutmegPOUR squash into saucepan, add salt. Bring to boil, reduce heat and simmer 15 minutes. Drain all liquid from squash. Add remaining ingredients and pour into small bowl of electric mixer. Whip squash until smooth. Serve hot.

TOMATOESWASH tomatoes. Scald in boiling water long enough to remove peel (10 seconds). Plunge into cold water. Peel, core, quarter and firmly pack into Kerr jars to within V2 inch of top. Add no liquid. Add V2 teaspoon salt to each pint jar. Put on cap, screw band firmly tight. Process in Boiling Water Bath.

Process: Pints 40 minutes Quarts 45 minutes Hot Pack


NOTE: Open Kettle Method of canning should not be used for canning tomatoes. This method seldom sterilizes tomatoes. Without sufficient heat to sterilize the food, or if the food is contaminated while transferring it from kettle to jar, spoilage will result. Getting a seal on jars and caps will not prevent this spoilage. There is considerable loss of Vitamin C when the Open Kettle Method is used.

TURNIPSParsnips, Rutabagas

WASH thoroughly. Peel, slice or dice.RAW PACK: Pack into Kerr jars to within V2

inch of top. Add V2 teaspoon salt to each pint. Fill to within V2 inch of top of jar with BOILING water. Put on cap, screw band firmly tight.

HOT PACK: Boil 5 minutes. Pack into Kerr jars to within V2 inch of top. Add V2 teaspoon salt to each pint. Fill to within V2 inch of top of jar with precooking liquid or BOILING water. Put on cap, screw band firmly tight.


10 pounds pressure18

Meat/PoultryALL meat and fish are processed in the pressure canner at 10 pounds pressure.

Meats should not be canned until all animal heat has left them, which usually is from 6 to 24 hours after killing. Meats may be precooked or packed raw. In filling jars, PACK THE MEAT LOOSELY TO NOT MORE THAN 1 INCH OF TOP OF JAR. For precooked meats add 3 or 4 tablespoons of liquid (exception: see individual recipes). Do not add liquid to meats packed raw.

IMPORTANT: Wipe top of jar free of all grease or meat particles.

NOTE: All meats, poultry and fish and all vegetables, except tomatoes canned at home, must be heated at boiling temperature, in an open vessel for 15 min. (Corn and Greens 20 min.) before tasting or using.

BEEF ROLLSSLICE round steak or other pieces of beef about 1A to V2 inch thick. Cut in pieces about 3 or 4 inches wide and 6 inches long. Sprinkle with salt, pepper and finely chopped onions. Cut bacon in thin slices and put a slice of this on each piece of meat. Roll tightly and tie with a string. Heat shortening in a deep frying pan, put in the rolls and let brown nicely from all sides. Pour off excess grease, add water or soup stock and let simmer for 15 minutes. Remove string from rolls and pack in Kerr jars to within 1 inch of top. Add 3 or 4 tablespoons of the liquid. Put on cap, screw the band firmly tight.


10 pounds pressure

CHICKEN AND GAME BIRDSDRESS fowl and allow to cool. Cut in convenient pieces. Boil until meat can be removed from bones; pack meat in Kerr jars to within 1 inch of top. Add 1 teaspoon salt to each quart jar if desired. Add 4 tablespoons of the hot broth. Put on cap, screw band firmly tight.


10 pounds pressure

CHICKEN — RAW PACK or STEWEDDRESS fowl and allow to cool. Wash in cold water, cut into pieces and pack in Kerr jars to within 1 inch of top without precooking. Add 1 teaspoon salt to each quart jar if desired. Do not add liquid.Put on cap, screw band firmly tight.

Process: Pints 75 minutesQuarts 90 minutes /

10 pounds pressureChicken canned in this manner is nice for

salads and sandwiches.

CHICKEN WITH DUMPLINGS (from canned chicken)

2 tablespoons margarine 1 medium onion, chopped 1 can celery soup 1 1/3 cup water 1/2 teaspoon salt Quart jar chicken, boned 1 cup biscuit mix1 egg beaten Vz cup milk2 teaspoons dry parsley flakesMELT margarine in Dutch oven or large saucepan. Add onion. Saute. Add soup, water, salt and chicken. Bring to boil, turn control to low heat and simmer for 10 minutes.DUMPLINGS: Combine biscuit mix, egg, milk and parsley flakes. Drop by teaspoons into simmering chicken mixture. Cover. DO NOT PEEK. Simmer 15 to 20 minutes.

BRAINSSOAK in cold water to draw out the blood. Re- move membranes. Sear lightly in hot fat. Salt to taste. Pack in Kerr jars to within 1 inch of top. Add 1 or 2 tablespoons of the fat from precooking pan. Put on cap, screw band firmly tight.


10 pounds pressure

BUNNY SAUSAGE6 lbs. rabbit meat 2 small onions (minced)2 level tablespoons salt 2 level teaspoons pepper 1/4 teaspoon paprika 1 bay leaf

V2 teaspoon ground sage Vz cup ground cracker or bread crumbs 1 or 2 eggs, well beaten

% cup sweet milkMIX well together and mould into small cakes and fry until nicely browned. Pack into clean Kerr jars to within 1 inch of top and add 3 or 4 tablespoons of grease in which the cakes were fried. Put on cap, screwing band firmly tight.


10 pounds pressure

CHICKEN (fried)DRESS and cut up fowl. Chicken, like other meat, should not be canned until the body heat disappears. Do not roll in flour. Sear chicken in hot fat until lightly browned. Pack hot chicken in Kerr jars to within 1 inch of top. Add 1 teaspoon salt to each quart jar if desired. Add 3 or 4 tablespoons of fat in which chicken was seared. Put on cap, screw band firmly tight.


10 pounds pressure19

CORNED BEEF100 lbs. boned meat

8 lbs. coarse salt (not iodized)4 lbs. sugar, granulated or brown 2 oz. saltpeter 2 oz. baking soda 4 gallons water

CUT meat into convenient sized pieces of uniform thickness. Sprinkle a layer of salt on the bottom of a thoroughly clean container. Rub salt over each piece of meat. Pack close together in container in a layer 5 to 6 inches thick. Alternate layers of salt and meat, covering the top layer with considerable salt. Cover and let stand for 24 hours. Dissolve sugar, saltpeter and soda in the water. Pour over meat. Meat must be kept under the brine. If any meat is not covered with brine, both meat and brine will spoil quickly. Product must be kept in a cool, dry, well ventilated place. Temperature of 40 degrees is preferable. If brine appears ropy at any time or does not drip freely from finger, remove the meat and wash vigorously with stiff brush and warm water. Thoroughly wash container. Then repack and cover with fresh brine, using only 6 lbs. of salt. Keep meat in brine 30 to 40 days. Remove meat, wash and can.

AFTER beef has been corned, remove from the brine; soak 2 hours in clear water, changing water once; boil slowly for V2 hour; remove from the boiling water. Pack in Kerr jars to within 1 inch of top and add 3 or 4 tablespoons liquid in which meat was boiled. Put on cap, screw band firmly tight.


10 pounds pressure

FRESH HAMSLICE ham about V2 inch thick. Trim away excess fat. Cut in pieces of desired size. Sear in hot fat until lightly browned. Pack in Kerr jars to within 1 inch of top. Add 1 teaspoon salt to each quart jar if desired. Add 3 or 4 tablespoons of fat from frying pan (broth or hot water may be used). Put on cap, screw band firmly tight.


10 pounds pressure

FRIED LIVERREMOVE membrane. Slice liver. Do not roll in flour. Fry partially done. Pack in Kerr jars to within 1 inch of top of jar. Add 1 teaspoon salt to each quart jar if desired. Add 3 tablespoons fat. Put on cap, screw band firmly tight.


10 pounds pressure

HEAD CHEESE6 pounds chopped meat3 tablespoons salt4 teaspoons pepper2 teaspoons red pepper 2 V2 teaspoons allspice3 teaspoons cloves2 quarts broth in which meat is boiled

CLEAN hog’s head by removing snou* eyes, ears, brains and all skin. Trim off all fat. Cut head in

four pieces and soak in salt water (V2 cup salt to 1 gallon water) for 3 to 5 hours to draw out all blood. Drain from salt solution and wash well in clear water. Hearts, tongues and other meat trimmings may be cooked with head meat. Cover meat with hot water and boil until meat can be removed from bones. Remove all meat from bones. Strain broth and measure. Chop meat fine. Add salt, pepper and spices to meat and mix thoroughly with broth. Cook mixture 15 minutes. Pack in Kerr jars to within 1 inch of top. Put on cap, screw band firmly tight. Yield: 7 pints.


10 pounds pressure

HEARTREMOVE membrane and boil heart about one- fourth done. Cut into slices or cubes as desired and pack in Kerr jars to within 1 inch of top. Add 1 teaspoon salt to each quart jar if desired. Add four tablespoons of broth. Onions, carrots, and other vegetables could be cooked in broth and added to jar. Put on cap, screw band firmly tight.


10 pounds pressure

HOT TAMALES1 soup bone 1 pound lean beef 1 pound pork1 onion cut in quarters 3 cloves garlic3 teaspoons salt

COVER above ingredients with water and cook until meat is tender. Put meat through food chopper using finest blade. Also grind with meat,2 fresh cloves garlic and 1 large onion. To the ground meat mixture add the following:4 tablespoons chili powder1 teaspoon saltV2 cup fat from V4 pound rendered suet2 cups broth in which meat was cooked V4 teaspoon cayenne2 tablespoons flourCOOK all together until thick. It is then ready to spread on the meal which has been prepared as follows:41/2 cups meal1 tablespoon saltV2 cup fat from V4 pound rendered suet2 teaspoons chili powder 41/2 cups broth or hot waterMIX all together until smooth and of the consistency to spread. Cut vegetable parchment paper into 6x3 inch strips and scald it— have pieces damp but not wet. Spread meal mixture V4 inch thick on paper. Allow enough space at each end and one side of paper to turn these over. Through the center of the dough spread about 2 teaspoons of the prepared meat mixture. Roll up, folding sides and ends of paper. Into a clean Kerr pint jar place 1 tablespoon hot water. Pack tamales into pint jar. To prevent difficulty in packing last tamale in jar place it between 2 knives and slip it into center of pack. Put on cap, screwing band firmly tight. Process in pressure cooker 60 minutes at 10 pounds.

20

LAMBPREPARE and process the same as beef. Trim excess fat.


MINCE MEAT2 pounds lean beef, cooked

tender and put through food chopper

Vi pound suet, chopped fine 5 pounds apples (chopped)3 pounds raisins (chopped)1 tablespoon salt2 cups brown sugar 5 cups water (boil

apple peel and cores or 1 quart sweet cider)

1 cup meat stock

ALLOW the above mixture to come to a boil, then let simmer for one hour, stirring it occasionally. To this mixture add:2 V2 pints grape juice1 teaspoon mace V2 teaspoon pepper2 teaspoons allspice 2 teaspoons cloves 2 teaspoons nutmeg2 teaspoons cinnamon 1 cup molasses 1 orange (juice and peel

chopped)1 lemon (juice and peel

chopped)% cup vinegar

ALLOW the entire mixture to come to a boil and boil 10 minutes. Pack in Kerr jars to within 1 inch of top. Put on cap, screw band firmly tight. Yield: 10 pints.


10 pounds pressure

PICKLED PIGS’ FEETSCALD, scrape and clean the feet very thoroughly, then sprinkle lightly with salt and let stand for 4 to 8 hours. Wash the feet well in clean water. Place them in hot water and cook until tender but not until meat can be removed from bones. Pack the feet in Kerr jars to within 1 inch of top. Fill jar to within V2 inch of top with boiling vinegar solution. Put on cap, screw band firmly tight.


10 pounds pressure Vinegar solution:2 quarts vinegar1 small red pepper2 tablespoons grated horseradish 1 teaspoon whole black pepper1 teaspoon whole allspice 1 bay leaf

Mix all together and bring to the boiling point.

ROAST BEEFSELECT meat suited for a roast. Trim, wipe with a damp cloth. Heat suet and other fat in roasting pan. Cut roast in convenient pieces to go into jar. Put meat into hot fat in roaster, set in oven, roast at a moderate temperature until Vh done. Pack in Kerr jars to within 1 inch of top. Add 1 teaspoon salt to each quart jar if desired. Add 3 or 4 tablespoons of liquid from roasting pan. Put on cap, screw band firmly tight.


10 pounds pressure

PORK CHOPSSLICE chops about V2 inch thick. Trim away excess fat leaving only a small amount to add flavor. Sear chops in hot fat until lightly browned. Pack in Kerr jars to within 1 inch of top. Add 1 teaspoon salt to each quart jar if desired Add 3 or 4 tablespoons of fat from frying pan or hot water may be added to fat in pan and 3 or 4 tablespoons of this added to each quart jar. Put on cap, screw band firmly tight.


10 pounds pressure

RABBIT MEATRECIPES are identical with chicken recipes. Prepare and process same way.

RAW PACK BEEFSELECT meat suited for a roast. Trim, wipe with a damp cloth. Cut into convenient pieces to go into jar. Pack loosely to within one inch of top of jar. Add 1 teaspoon salt to each quart jar if desired. Do not add liquid. Put on cap, screwing band firmly tight.


10 pounds pressure

21

SWEETBREADS

BARBECUE BEEF(See photo opposite page)

1 quart jar canned beef, drained and fat removed

V2 cup barbecue sauce2 tablespoons brown sugar 1/4 cup sweet pickle juice 1/2 teaspoon salt Hamburger BunsWITH meat fork, tear chucks of canned beef apart. Add remaining ingredients. Bring to a boil over medium heat: reduce heat to simmer and cook 20 minutes. Spoon over buns.

ROAST PORKPREPARE and pack same as Roast Beef.

SAUSAGESHAPE sausage into cakes. Pan-fry or bake until cakes are browned. Pack in Kerr jars to within 1 inch of top. Add small amount hot water to fat. Add 3 or 4 tablespoons of this liquid to each quart jar. Put on cap, screw band firmly tight.


10 pounds pressure

SPARE RIBSCUT in lengths that will pack into jars. Brown in hot fat, heating thoroughly. Pack loosely in Kerr jars to within 1 inch of top. Add 1 teaspoon salt to each quart jar if desired. Add 3 or 4 tablespoons fat from precooking pan. Put on cap, screw band firmly tight.


10 pounds pressure

SQUABPREPARE, pack and process same as Chicken and Game Birds.

STEAKCUT steaks about 3A inch thick. Wipe with damp cloth. Bones may or may not be removed. Do not roll in flour. Broil in the oven or sear in pan of hot fat until lightly browned. Roll and pack steaks while hot in Kerr jars to within 1 inch of top. Add 1 teaspoon salt to each quart jar if desired. Add 3 or 4 tablespoons fat from precooking pan. Put on cap, screw band firmly tight.


10 pounds pressure

TRIM and boil sweetbreads 10 minutes. Split them open and season as for table. Fry on both sides until browned. Pack in Kerr jars to within 1 inch of top. Add 3 tablespoons of water. Carrots or tomatoes may be added. Put on cap, screw band firmly tight.


10 pounds pressure

TURKEYPREPARE and process the same as chicken.


10 pounds pressure(Process leftover turkey full length of time.)

TENDERLOINCUT in pieces of desired size. Sear in hot fat until brown. Pack in Kerr jars to within 1 inch of top. Add 1 teaspoon salt to each quart jar if desired. Add 3 or 4 tablespoons of fat from frying pan. Broth may be used. Put on cap, screw band firmly tight.


10 pounds pressure

TONGUEBOIL tongue until partially done. Cool and remove outside skin. Slice or leave whole and pack in Kerr jars to within 1 inch of top. Add 1 teaspoon salt to each quart jar if desired. Add 3 tablespoons water. Put on cap, screw band firmly tight.


10 pounds pressure

VENISONIF roasting, cook slowly in moderate oven about 15 minutes for each pound of venison. Slice about 3A inch thick. Pack in Kerr jars to within 1 inch of top. Add 1 teaspoon salt to each quart jar if desired. Add 3 or 4 tablespoons of broth. Onion may be added if desired. Put on cap, screw band firmly tight.


10 pounds pressure

FishOnly fresh fish should be canned and these should be bled and thoroughly cleaned when caught or as soon as possible. Wash the cleaned fish well in fresh water. Split the fish but do not remove backbone. Place fish in brine made by adding 1/2 pound salt to 1 gallon water. Soak 10 minutes to 1 hour according to thickness of fish. Drain fish 10 minutes before packing or precooking.A pressure canner is recommended for processing fish.

NOTE: All fish, meats and poultry and all vegetables, except tomatoes canned at home, must be heated at boiling temperature. in an open vessel for 15 min. (Corn and Greens 20 min ) before tasting or using.

BASS, MACKEREL, TROUT

CLEAN and cut fish into pieces about 1 inch shorter than length of jar. Soak fish for an hour in brine made of 1 cup salt to 1 gallon water. Place clean plate on fish to keep under brine. Use brine only once. Drain fish for several minutes. Pack firmly in Kerr jars, filling to within 1 inch of top. Place skin side of fish next to glass. Alternate head and tail ends if small fish are being packed. Add no water or oil. Add V2 teaspoon salt to each pint jar, if desired. Put on cap, screw band firmly tight.


CLAMS

SCRUB and clean clams. Steam for 20 minutes in small amount of water. Strain and save juice. Remove clams from shell. Boil in mild salt water, Va cup salt to 1 gallon water and juice of 1 medium lemon, for 5 minutes. Drain and rinse. Mince or leave whole and pack in Kerr jars to within 1 inch of top. Cover with hot juice that has been boiled to Vfe original volume. Put on cap, screw band firmly tight.


CRAB MEAT

HEAT water in a large kettle. Add 1A cup vinegar and 1 cup salt to each gallon of water. Add the live crabs and boil rapidly for 20 minutes. Remove crabs and wash in cold water. Pick out all meat, being careful not to include the shells in leg and claw joints. Wash the meat in a weak brine (two tablespoons salt to three quarts water). Drain. Pack in Kerr jars to within 1 inch of top. Add V2 teaspoon salt to each pint jar if desired. Put on cap, screw band firmly tight.


SHAD ROEUSE only the roe of freshly caught fish and only roe shown to be good to eat. Clean the roe by removing the shreads and strings adhering to it. Wash well in cold water, being careful not to break the roe sac. Soak for about 2 hours in brine (1 tablespoon salt to 1 quart of water). Drain and pack loosely in Kerr jars to within 1 inch of top. Add V2 teaspoon salt to each pint jar if desired. Put on cap, screw band firmly tight.


SMOKED FISH

To can smoked fish, process in the pressure canner.


SALMON

DRAW fish. Remove scales, fins and head. Clean and wash thoroughly. Can with skin on. Cut in large pieces (leave backbone in). Soak for 1 hour in brine (1 cup salt to 1 gallon water). Pack dry in Kerr jars to within 1 inch of top. Add 1 teaspoon salt to each quart jar if desired. Put on cap, screw band firmly tight.


SHRIMP

SHRIMP must be fresh. Peel. Make brine (2 cups salt to 1 gallon water). Bring to boil. Place shrimp in boiling brine and boil 5-6 minutes. Drain. Pack in Kerr jars to within 1 inch of top of jar. Fill to within V2 inch of top of jar with a weak brine (1 teaspoon salt to 1 quart boiling water). Put on cap, screw band firmly tight.


TUNA

CLEAN thoroughly, scrape scales and slime. Remove intestines and 3A inch strip of thin belly section. To remove meat of fish from bone, steam or bake with a little water about one hour at 350°F. Cool. Take off skin and lift the meat from the bones. The meat will come off in little wedge shaped pieces which will have a portion of dark meat. This dark meat is usually discarded.

Pack in Kerr jars to within 1 inch of top. Add V2 teaspoon of salt to each pint jar if desired. Add two or three tablespoons salad oil. Put on cap, screw band firmly tight.


24

Convenience Foods

BAKED BEANS4 cups navy beans Vz lb. salt pork or bacon,

cut in small pieces 4 teaspoons salt 4 tablespoons molasses 6 teaspoons prepared mustard IV2 cups catsup 8 tablespoons brown sugar 2 cups onion (chopped)

WASH beans thoroughly. Cover with cold water and soak overnight. Boil in same water 45 minutes. Drain beans, saving the water. Add all ingredients to beans and 2 cups bean liquid. Mix well. Pack into Kerr jars to within 1 inch of top. Put on cap, screw band firmly tight. Yield: 8 pints.


10 pounds pressure

BRUNSWICK STEWV4 pound bacon1 chicken

10 tablespoons flour2 cups water1 cup potatoes (cubed)1 quart tomatoes2 cups butter beans2 teaspoons onions (chopped fine)IV2 cups okra 4 teaspoons salt 1 teaspoon sugar

V2 lemon sliced thin 1 teaspoon celery seed

V2 teaspoon cloves 1 teaspoon pepper

V4 teaspoon cayenne pepper

CUT bacon in cubes and fry until crisp and brown. Cut chicken into pieces, put into frying pan with water. Cook slowly until done. Add more water if necessary to prevent scorching. Remove chicken from bones. Add chopped vegetables, salt, sugar, lemon and spices. Bring to boil and pack product and liquid in Kerr jars to within 1 inch of top. Put on cap, screw band firmly tight. Yield: 6 to 7 pints.


10 pounds pressure

CHICKEN A LA KING1 five pound chicken 4 level tablespoons flour1 tablespoon salt2 chopped pimientos or red peppers 1 quart chicken broth1 large can mushrooms 1 chopped green pepper

CUT chicken into pieces, add 3 quarts water and cook until tender. Cool, remove meat from bones and cut into small pieces. Dissolve the flour and the salt in a little of the cold broth and add to the remainder of the broth which has been heated. Cook until slightly thickened, stirring to keep free from lumps. Add mushrooms, pepper, pimiento and chicken. Heat to boiling and fill Kerr jars to within one inch of top. Put on cap, screw band firmly tight. Yield: 5 pints.


10 pounds pressure

CHILI4 lbs. ground beef 4 teaspoons salt 2 cups onion (chopped)6 tablespoons chili powder 2 garlic cloves (chopped fine)2 teaspoons paprika (optional)2 quarts canned tomatoes 1 teaspoon pepper

BROWN ground beef, onion and garlic, drain off excess grease. Add remaining ingredients. Cook slowly for 15 minutes. Fill Kerr jars to within 1 inch of top. Put on cap, screw band firmly tight. Yield: 6 pints.


10 pounds pressure

CHILI BEANS1 cup onion (chopped)6 tablespoons chili powder2 tablespoons salt 1/4 teaspoon pepper1 red pepper (from pickling spice) optional1 pint canned tomatoes2 pounds beans (pinto or red kidney)71/2 cups boiling waterWASH beans thoroughly. Cover with cold water and soak overnight. Drain off water the beans were soaked in. Combine all ingredients and boil 5 minutes. Pack hot into Kerr jars to within 2 inches of top. Fill liquid to within V2 inch of top of jar. Put on cap, screw band firmly tight. Yield: 8 pints.


10 pounds pressure Note: Do not can meat with the beans.

25

DRIED BEANS OR PEAS, any variety MEAT LOAFWASH, soak in cold water overnight. Boil beans 15 minutes. Pack loosely in Kerr jars to within 2 inches of top. Add 1 teaspoon salt to each quart jar. Fill jar to within V2 inch of top with precooking water. Put on cap, screw band firmly tight.


10 pounds pressure

BEAN CHOWDER(See photo opposite page)

1 tablespoon oil 1 lb. ground beef 1 medium onion, chopped 1 pint tomatoes 1 quart canned pinto beans 1/2 cup catsup 1 pkg. chili seasoning 1/2 teaspoon saltHEAT oil in large skillet. Add ground beef. Brown on medium high heat. Add onion and cook until onion is transparent. Add remaining ingredients. Cover. Bring to a boil on medium heat; turn to simmer and cook for 30 minutes. Serve piping hot.

ENGLISH PLUM PUDDING1 cup chopped

beef suet 1 cup flour 1 cup sugar 1 cup currants 1 cup seedless raisins 1 cup candied cherries 1 cup candied citron 1 cup candied pineappleMIX all ingredients and pack loosely into Kerr jars to within 1 inch of top. Put on cap, screwing the band firmly tight. Yield: about 5 pints.


10 pounds pressure

1 cup cracker crumbs 1 cup chopped apples1 cup blanched

almonds (chopped)2 eggs2/3 cup milk 1 teaspoon allspice 1 teaspoon cinnamon

2 pounds ground meat1 cup cracker crumbs V2 cup milk2 eggs2 tablespoons chopped onion 2 teaspoons salt V2 teaspoon pepper Va teaspoon sage V2 teaspoon celery saltCOMBINE ingredients in order given and mix very thoroughly. Pack loosely in Kerr jars to within 1 inch of top. Put on cap, screw band firmly tight. Yield: 4 pints.


10 pounds pressure

MEAT STEWS OR GOULASH (BEEF)CUT meat in small pieces, brown slightly in frying pan. Put into stewpan, cover with boiling water and cook a few minutes. Add diced vegetables (carrots, onions, tomatoes and a few potatoes). Cook only until vegetables are heated through, pack product and liquid in Kerr jars to within 1 inch of top. Add 1 teaspoon salt to each quart jar if desired. Put on cap, screw band firmly tight.


10 pounds pressure

MINCE MEAT, GREEN TOMATOIV2 pints chopped tart apples1 pint chopped green tomatoes2 teaspoons cinnamon1 teaspoon each salt, allspice and cloves3 cups sugar1 pound raisins Va cup vinegar 1 cup chopped suetPEEL and chop apples. Mix all ingredients together, bring to rapid boil and simmer until thick. Pour in Kerr jars to within 1 inch of top. Put on cap, screw band firmly tight. Process in the Boiling Water Bath: Pints and quarts 25 minutes. Yield: 4 pints.

MEAT BALLS IN TOMATO SAUCE3 pounds ground beef % pound ground salt pork 1 1/2 cups uncooked rolled oats 3 eggs (beaten)2 teaspoons salt3 tablespoons onion (chopped fine)1 cup cold water2 quarts tomato juice Va teaspoon pepper1 tablespoon butter V2 teaspoon salt

MIX all ingredients except tomato juice, pepper, butter and V2 teaspoon salt. Mold the mixture into small balls about the size of an egg. Bring tomato juice to boil. Add the pepper, butter and V2 teaspoon salt (if tomato juice contains salt, omit the salt). Drop meat balls into boiling tomato juice. Let come to a good boil. Pack meat balls loosely in Kerr jars to within 1 inch of top. Fill jar not more than % full with boiling tomato juice. Put on cap, screw band firmly tight. Yield: 8 pints.


10 pounds pressure

PUMPKIN BREAD% cup shortening 2% cups sugar 4 eggs2 cups pumpkin 2/3 cup water 31/3 cups flour V2 teaspoon baking powder 2 teaspoons baking soda IV2 teaspoons salt 1 teaspoon cinnamon 1 teaspoon ground cloves 2/3 cup nuts (optional)CREAM shortening and sugar. Beat in eggs, pumpkin and water. Sift together flour, baking powder, soda, salt and spices. Add to pumpkin mixture. Stir in nuts. Pour into greased Kerr wide mouth pint jars filling them half full of batter. Bake at 325 degrees F. about 45 minutes. When done, remove one jar at a time from oven, clean sealing edge and screw Kerr cap on firmly tight. Yield: 8 pints.

Note: The bread may be frozen by allowing it to cool in the jars. Put on cap screwing band tight and store in freezer.

NUT MEATSDRY fresh nut meats in shallow pans in a warm oven (250 degrees F. or lower). Avoid browning. Pack hot nut meats into jars to within V2 inch of top. Put on cap, screw band firmly tight. Process in pressure canner at 5 pounds pressure for 10 minutes OR Boiling Water Bath for 30 minutes.

SPAGHETTI SAUCE3 lbs. ground beef 3 cloves garlic finely cut IV2 cups chopped onion 3 quarts canned tomatoes 3 teaspoons salt IV2 teaspoons paprika 1 1/2 teaspoons pepper 3 bay leaves (crumbled)BROWN ground beef, onion and garlic. Put tomatoes through sieve. Add all ingredients and cook about 30 minutes. Ladle into Kerr jars to within 1 inch of top. Put on cap, screw band firmly tight. Yield: 6 pints.


10 pounds pressure

SPANISH NOODLES1 lb. ground beef 1 cup onion (chopped)3 cups dry noodles1 pint peas and liquid2 quarts canned tomatoes IV2 teaspoon chili powder3 teaspoons saltV2 teaspoon pepper 2 Y2 teaspoons sugarBROWN ground beef and chopped onion. Cook noodles in salted water 5 minutes. Drain noodles. Mix all ingredients and heat. Ladle into Kerr jars to within 1 inch of top. Put on cap, screw band firmly tight. Yield: 7 pints.


10 pounds pressure

SPANISH RICE4 cups rice1 cup green pepper (chopped)2 cups onion (chopped)8 teaspoons salt6 tablespoons chili powder 8 cups canned tomatoes 2 garlic cloves, chopped 8 cups boiling water

ADD rice to boiling water. After water returns to boil cook 5 minutes. Add remaining ingredients. Mix well and let mixture come to a boil. Pack into Kerr jars to within 2 inches of top of jar and fill with additional hot water to within V2 inch of top of jar. Put on cap, screw band firmly tight. Yield: 6 pints.


10 pounds pressure

SPICED APPLE RINGS12 delicious apples

1 cup sugar 8 cups water4 teaspoons red food coloring 1 teaspoon allspice 1 teaspoon mace1 teaspoon whole cloves (about 30)

IWASH apples, remove core and peel. Cut in slices % inch thick. Tie spices in spice bag. Bring all ingredients to a boil. Add apple slices and boil until tender but firm. Remove from heat, weight apples under solution and let stand overnight. Pack into Kerr jars to within V2 inch of top. Put on cap, screw band firmly tight. Yield: 5 pints.


Boiling Water Bath

SWISS STEAK WITH MUSHROOM SAUCE

SLICE round steaks 1 inch thick. Score lightly with sharp knife. Cut each steak into pieces to go into jar. Brown the steak in hot fat and pack immediately in Kerr jars to within 1 inch of top. Fill the jars not more than % full of the following sauce:6 tablespoons fat in which meat browned 4 tablespoons flour1 pint cold water 4 teaspoons salt2 cups mushrooms (pieces or whole ones)2 pimiento or sweet red peppers (cut fine)

Brown flour in fat in which steak was browned. Add cold water gradually, stirring to keep smooth. Add the salt, mushrooms and peppers. Bring to a boil and pour over steak in jars, filling not more than % full with the sauce. Put on cap, screw band firmly tight.


10 pounds pressure

TOMATOES — Stewed2 quarts tomatoes, cut in chunks 4 tablespoons green peppers (chopped)4 tablespoons onions (chopped)6 tablespoons celery (chopped)2 teaspoons celery salt 2 teaspoons sugar 1/4 teaspoon saltMEASURE all vegetables after chopping. Mix all ingredients and pack into Kerr jars to within V2 inch of top. Put on cap, screw band firmly tight. Yield: 2 quarts.


Boiling Water Bath28

PEA SOUPSo u p s

ASPARAGUS SOUPTHE tough part of asparagus may be used. Cook in water to cover. When soft, press through sieve. Add 1 teaspoon salt for each quart. Pour into Kerr jars to V2 inch of top. Put on cap, screw band firmly tight.


10 pounds pressure

CHICKEN SOUP STOCKSUCH bony pieces as back, neck, feet and wings may be used. Cover with cold water and allow to simmer for several hours. Seasoning such as a small amount of onion and celery may be added. Simmer until meat can be removed from bones. Cook down until of desired flavor. Remove onions and celery, and pour into Kerr jars to within 1 inch of the top of jar. Meat removed from bones may be added to jars if desired. Rice may be added to soup stock. Prepare as above. For each gallon of stock use 1A to V2 pound of rice. Wash rice. Cover with boiling water and boil for 20 minutes. Drain and fill Kerr jars V3 full of hot rice. Add hot soup stock to within 1 inch of top of jar. Put on cap, screw band firmly tight.


10 pounds pressure

CLAM OR FISH CHOWDER4 potatoes (diced)1 pound clams or fish (chopped fine)2 onions (chopped fine)2 stalks celery3 cups waterV2 teaspoon paprika 2 tablespoons butter

Salt and pepper to tasteMIX all ingredients. Boil 10 minutes. Fill Kerr jar to within 1 inch of top. Put on cap, screw band firmly tight. Yield: 3 pints.


10 pounds pressure

BOIL peas until soft in water to cover. Remove from heat and press through sieve. If consistency is quite thick, add boiling water to make medium thick. Add 1 teaspoon salt to each quart. Fill Kerr jar to within 1 inch of top. Put on cap, screw band firmly tight.


10 pounds pressure

SOUP STOCKCOVER soup bones and trimmings of meat with water. Salt if desired, and cook about two hours. Remove meat and bones. Skim off excess fat and pour stock into Kerr jars to within 1 inch of top. Meat removed from bones may be added to jars if desired. Put on cap, screw band firmly tight.


10 pounds pressure

TOMATO SOUP14 quarts ripe tomatoes7 medium-sized onions1 stalk celery

14 sprigs parsley3 bay leaves

14 tablespoons flour 14 tablespoons butter 3 tablespoons salt8 tablespoons sugar2 teaspoons pepper

WASH; cut up tomatoes. Chop onions, celery, parsley, bay leaves. Add to tomatoes; cook until celery is tender. Put through sieve. Rub flour and butter into smooth paste thinned with tomato juice. Add to boiling soup; stir to prevent scorching. Add salt, sugar and pepper. For smoother consistency put through sieve again. Fill clean Kerr jars to within one inch of top. Put on cap, screw band firmly tight.

Process in Boiling Water Bath 45 minutes. Yield: 10 pints.

VEGETABLE SOUP MIXTURES2 large onions (chopped)2 quarts tomatoes (chopped)4 cups okra (sliced)4 cups cornMIX all vegetables and boil 5 minutes, or pack raw. Pack loosely into clean Kerr jars to within V2 inch of top. Add 1 teaspoon salt to each quart jar. Put on cap, screw band firmly tight. Yield: 7 or 8 pints.


10 pounds pressureAny combination of vegetables may be used.

Jelly M aking

PREPARING THE FRUIT1. Select a mixture of slightly underripe and ripe

fruit.2. Wash fruits, discarding any spoiled parts.3. Cut hard fruits, such as crab apples, quinces

and apples into pieces. Berries and currants may be slightly crushed.

4. Add enough water to barely cover hard fruits (about one pint water for each pound of fruit). Currants, grapes and berries need only enough water to start them cooking (about 1A cup water for each quart of fruit). Boil until fruit is tender.

5. Pour the hot, cooked fruit at once into a jelly bag and let drip. When dripping has almost ceased, press jelly bag. Re-strain juice through a fresh jelly bag to make juice as clear as possible.

6. Jellies and preserves made in small quantities are more satisfactory. Work with not more than 6 to 8 cups of juice at a time. Use a kettle that will hold 4 to 6 times as much juice as used. Unsweetened fruit juices may be canned and made into jellies later.

TESTING FOR THE JELLY POINTBRING jelly to a full, rolling boil that cannot be stirred down. Dip a spoon in the boiling jelly. As it nears the jellying point it will drop from the side of spoon in two drops. When the drops run together and slide off in a sheet from the side of the spoon, the jelly is finished and should be removed from the heat at once.

A candy or jelly thermometer may be used. The temperature of the boiling juice at the jellying point will be from 220° to 222° F. at sea level. At higher altitudes the temperature will be lower.

Remove the foam from the jelly and pour at once into sterilized Kerr jelly glasses or Kerr jars. Fill to within V2 inch of the top. Process 5 minutes in Boiling Water Bath.

PECTINPECTIN is a substance in fruits, when heated and combined with fruit acid and sugar, causes the substance to congeal or “ jell.” Not all fruit contains pectin, but the homemaker may extract pectin from fruits such as apples, plums, quinces, etc., and combine it with other fruit juices, or use commercial pectin. When using commercial pectin, be sure to follow the recipe that comes with the pectin. Powdered pectin will not dissolve in already sweetened juice.

TO TEST JUICE FOR PECTINTHE juice may be tested to determine whether it contains sufficient pectin to make jelly. The amount of pectin will indicate the amount of sugar to be used.

Mix 2 teaspoons sugar, 1 tablespoon Epsom Salts, 2 tablespoons cooked fruit juice. Stir well and let stand for 20 minutes. If mixture forms into a semi-solid mass the juice contains sufficient pectin.

TO TEST FOR ACIDJUICE high in pectin may lack acid to make good jelly. The fruit juice should be as tart as one teaspoon lemon juice mixed with 3 tablespoons of water. If necessary, lemon juice may be added to the fruit juice. Usually one tablespoon lemon juice to each cup of fruit juice is sufficient.

ADDING THE SUGARTHE amount of sugar to be added will be determined by the pectin content of the juice.

JUICES SUGAR (for each cup juice)High in pectin 3A cupLow in pectin V2 cupJuice should be boiling when the sugar is added. Boil jelly as rapidly as possible.

SEALING JELLYParaffin Seal — When jelly is cold and firm, remove any particles of jelly on glass above surface. Melt paraffin over low heat. Pour thin layer of hot paraffin (about 1/e inch thick) over jelly. Slightly rotate the glass so paraffin will stick to sides of glass above jelly surface. Place clean, dry lid on jelly glass. Label and store in cool, dry place.

Vacuum Seal — Use Kerr half-pint jar, fill to within V2 inch of top of jar with BOILING jelly. Wipe sealing edge. Put on cap, screw band firmly tight. Process 5 minutes in the Boiling Water Bath.

To remake jelly that did not jell. Measure jelly to be recooked. For each quart of jelly measure 1A cup sugar, 1A cup water and 4 teaspoons powdered pectin. Mix pectin and water and bring to boiling, stirring constantly to prevent scorching. Add jelly and sugar. Stir thoroughly. Bring to a full ROLLING BOIL over high heat, stirring constantly. Boil mixture hard fo r1/2 minute. Removefrom heat. Remove foam from the jelly and pour at once into sterilized Kerr jelly jars. Fill to within V2 inch of the top. Process 5 minutes in Boiling Water Bath.

To make jelly with all white corn syrup or honey use 3A cup corn syrup or 1 cup honey to each cup fruit juice. However, flavor of syrup or honey may be more pronounced than the fruit flavor. It is best to replace not more than V2 the sugar with white corn syrup or honey by using one cup syrup or honey for each cup sugar omitted. Proceed same as for jellies made with sugar.

CRAB APPLE JELLYJellies

A good jelly is clear and sparkling. When removed from the glass it should retain its shape and quiver. When cut it should be tender, yet firm enough to retain the angle of the cut. Four cups juice and 3 cups sugar will make approximately 1 1/2 pints of jelly.

APPLE JELLYWASH apples, cut in eighths but do not peel. Remove cores. Apple jelly may be made from parings and cores of apples used in other canning. Discard all faulty parts. Cover with water and cook until fruit is soft. Pressthrough jelly bag and strain. Add 3A cup sugar to 1 cup of boiling juice. Boil rapidly to jelly stage. Pour into sterilized Kerr jelly jars. Fillto within V2 inch of top. Put on cap, screw band firmly tight. Process in Boiling Water Bath 5 minutes.

APPLE JELLYMade with commercially canned juice

5 cups sugar 4 cups apple juice 1 box powdered pectin

MEASURE sugar and set aside. Measure juice into a large saucepan. Mix apple juice with pectin. Over high heat quickly bring mixture to a hard boil, stirring occasionally. Immediately add all sugarand stir. Bring to a full, rolling boil and boil hard 1 minute, stirring constantly. Remove from heat. Skim off foam with metal spoon, and pour quickly into sterilized Kerr jelly jars. Fill to within V2 inch of top. Put on cap, screw band firmly tight. Process in boil- ! ing water bath 5 minutes.Note: For a rosy color, add a few drops red food coloring to juice before cooking.

BLACKBERRY JELLY — RECIPE NO. 1If this recipe is not followed exactly, failure will result.

PUT 1 quart of freshly gathered and slightly underripe whole berries in pan with no sugar or water — cook until soft. Press through jelly bag and strain. Measure juice and bring to a boil. Add 11/2 cups of sugar to each cup of juice. Take off heat immediately and stir until sugar is dissolved. Pour into sterlized Kerr jelly glasses and seal with paraffin or use Kerr half-pint jars. Fill to within V2 inch of top. Put on cap, screw band firmly tight. Process in Boiling Water Bath 5 minutes. Yield: 3-4 eight oz. jars.

RECIPE NO. 2SAME as grape jelly but not necessary for blackberry juice to stand overnight.

WASH and remove blossom end. Cut into quarters without peeling. Barely cover with water and boil until fruit is tender. Press through jelly bag and strain. Measure juice and bring to a boil. Add % cup of sugarforeach cup of juiceand boil rapidly to jelly stage. Pour into sterilized Kerr jars. Fill to within V2 inch of top. Put on cap, screw band firmly tight. Process in Boiling Water Bath 5 minutes.

CURRANT JELLY (SPICED)5 pounds currants 4 tablespoons stick cinnamon 1 tablespoon whole cloves

Sugar

WASH currants and mash slightly to start juice. Cook slowly until currants are soft. Press through jelly bag and strain. Tie spices in cheesecloth and boil in extracted juice 10 minutes. Remove spices, measure juice, and for each cup juice add % cup sugar. Boil rapidly to jelly stage. Pour into sterilized Kerr jelly glasses and seal with paraffin or use Kerr half-pint jars. Fill to within V2 inch of top. Put on cap, screw band firmly tight. Process in Boiling Water Bath 5 minutes. Yield: 12 eight oz. jars.

GRAPE JELLYWASH, stem and crush grapes, add small amount of water and boil 15 minutes. Press through jelly bag and strain. Measure juice and bring to a boil. For each cup of juice add 3/4Cup of sugar. Boil rapidly to jelly stage. Pour into sterilized Kerr jars. Fillto within 1/2 inch of top. Put on cap, screw band firmly tight. Process in Boiling Water Bath 5 minutes.

Crystals often form in grape jelly. To prevent this allow extracted juice to stand overnight in a cool place. Next morning carefully pour juice off sediment in bottom of pan.

GRAPE JELLYMade with Commercially Canned Juice

3 cups grape juice 31/2 cups sugar 1 box powdered pectin

MIX grape juice with pectin. Over high heat quickly bring mixture to hard boil, stirring occasionally. At once add sugar. Bring to full, rolling boil (a boil that cannot be stirred down): boil hard 1 minute, stirring constantly. Remove from heat, skim off foam. Pour into sterilized Kerr jars. Fill to within V2 inch of top. Put on cap, screw band firmly tight. Process in Boiling Water Bath 5 minutes. Yield: 4 eight oz. jars.

GUAVA JELLY ORANGE JELLY1 1/2 cups guava juice 1 tablespoon lemon juice 11/4 cups sugar

CUT guavas into small pieces without removing the skins. Cover with water and boil for 5 minutes. Press through jelly bag and strain. Measure juice and bring to a boil. Add lemon juice and sugar. Boil rapidly to jelly stage. Pour into sterilized Kerr jars. Fill to within V2 inch of top. Put on cap, screw band firmly tight. Process in Boiling Water Bath 5 minutes. Yield: 2 eight oz. jars.

JALAPENO JELLY3 Jalapeno peppers4 Bell peppers1 cup white vinegar5 cups sugar1 bottle liquid pectin

REMOVE seeds and run peppers through food grinder, using fine blade. Use all juice. Slowly boil all ingredients for 10 minutes. Remove from heat. Add liquid pectin and boil hard 1 minute. Pour into sterilized half-pint Kerr jars, to within V2 inch of top. Put on cap, screw band firmly tight. Process in Boiling Water Bath 5 minutes or seal with paraffin. Yield: 5 eight oz. jars. (Use rubber gloves to handle Jalapeno peppers).

LOQUAT JELLYGATHER loquats when full size, but still hard and only partially turned in color. Wash, remove blossom ends, barely cover with cold water. Cook slowly until pulp is very soft. Press through jelly bag and strain. Cook down until juice is thick and cherry colored, then add an equal amount of sugar. Boil rapidly to jelly stage. Pour into sterilized Kerr jars. Fill to within V2 inch of top. Put on cap, screw band firmly tight. Process in Boiling Water Bath 5 minutes.

MINT JELLY2 cups apple juice IV2 cups sugar 1 teaspoon mint extract

Green food coloring

COMBINE apple juice and sugar and boil rapidly. When mixture is nearing jelly stage, add the mint extract. Boil rapidly to jelly stage. When ready to remove from heat, add green coloring for desired shade. Pour into sterilized Kerr jars. Fill to within V2 inch of top. Put on cap, screw band firmly tight. Process in Boiling Water Bath 5 minutes. Yield: 2 eight oz. jars.

% cup lemon juice6 whole oranges sliced, peeling and all

Sugar

TO the lemon juice add 2Va cups water. Slice the oranges and pour the lemon juice mixture over them. Let stand overnight. Boil until soft. Press through jelly bag and strain. To each two cups of juice add 13/4 cups sugar. Boil rapidly to jelly stage. Pour into sterilized Kerr jars. Fill to within V2 inch of top. Put on cap, screw band firmly tight. Process in Boiling Water Bath 5 minutes.

If Orange Pineapple Jelly is desired, add 1A cup of pineapple juice to each 1 1/2 cups of the orange mixture. Yield: 4 eight oz. jars.

FROZEN ORANGE JUICE JELLY2 (6 oz.) Cans frozen orange juice concentrate 2 1/2 cups water 4V2 cups sugar 1 pkg. powdered pectin

THOROUGHLY mix orange juice concentrate with water and powdered pectin in a large saucepan. Stir constantly over high heat until bubbles form around edge. Immediately add sugar and stir well. Bring to a full, rolling boil and boil hard 1 minute, stirring constantly. Remove from heat. Skim, pour into sterilized Kerr jars. Fill to within V2 inch of top. Put on cap, screw band firmly tight. Process in Boiling Water Bath 5 minutes. Yield: 6 eight oz. jars.

PEACH JELLYPEEL peaches. Cover them with water and boil until juice is extracted. Press through jelly bag, strain and measure. To each pint of juice add 1 pint of apple pectin and 1 tablespoon lemon juice. Bring to boil and add 3A cup of sugar to each cup of juice. Boil rapidly to jelly stage. Pour into sterilized Kerr jars. Fill to within Vz inch of top. Put on cap, screw band firmly tight. Process in Boiling Water Bath 5 minutes.

PEACH PEELING - PEACH SEED JELLYSAVE peeling and seeds when canning or freezing peaches. Place peach peelings and seeds (minimum 4 quarts) in heavy pan. Barely cover peelings and seeds with water. Bring to a boil and let simmer for 30 minutes. Let stand overnight.Strain juice through cloth. Measure 3 cups of juice into pan. Add 1 package powdered pectin. Bring to a vigorous boil. Add 3 cups sugar. Boil juice rapidly until drops sheet off a spoon as in jelly test. Skim off foam.Pour into sterilized Country Kitchen Jelly Jars to within V2 inch of top. Put on cap, screw band firmly tight. Process in Boiling Water Bath 5 minutes.

SPICED JELLY

PINEAPPLE JELLY2 cups pineapple juice2 cups tart apple juice3 cups sugar

PEEL fresh pineapple. Remove the core. Partly cover the pineapple with water. Boil until fruit is tender. Press through jelly bag and strain. Wash apples. Cut into quarters without peeling and barely cover with water. Cook until fruit is tender. Press through jelly bag and strain. Mix pineapple juice with the apple juice and bring to boil. Add sugar and boil rapidlytothe jelly stage. Pour into sterilized Kerr jars. Fill to within Vz inch of top. Put on cap, screw band firmly tight. Process in Boiling Water Bath 5 minutes. Yield: 3 eight oz. jars.

1 peck wild grapes 1 pint vinegar 1/4 cup whole cloves V* cup stick cinnamon 6 pounds sugarREMOVE stems from grapes. Wash. Put grapes in preserving kettle with vinegar and spices, and cook until soft. Press through jelly bag and strain. Boil 20 minutes. Measure and add one cup sugar for each cup of juice, boil rapidly to jelly stage. Pour into sterilized Kerr jars. Fill to w ithin1/2 inch of top. Puton cap, screw band firmly tight. Process in Boiling Water Bath 5 minutes. Yield: 8 eight oz. jars.

STRAWBERRY JELLY1 cup apple pectin 1 cup strawberry juice 1 cup sugar

BRING pectin and juice to boil. Add sugar and boil rapidly to jelly stage. Pour into sterilized Kerr jars. Fill to within Vz inch of top. Put on cap, screw band firmly tight. Process in Boiling Water Bath 5 minutes Yield: 2 eight oz. jars.

PLUM JELLYWASH plums, cover with cold water and boil until plums are soft. Press through jelly bag, strain and measure. Bring juice to a boil, add 3A cup sugar for each cup of juice and boil rapidly to jelly stage. Pour into sterilized Kerr jars. Fill to within Vz inch of top. Put on cap, screw band firmly tight. Process in Boiling Water Bath 5 minutes.

PLUM-ORANGE JELLY5 pounds plums (10 cups, cut up)6 oranges (sliced thin)1 lemon (sliced thin)

SugarWASH plums, cover with water, add oranges and lemons. Cook until plums are soft. Press through jelly bag and strain. Measure and bring to a boil. For each 4 cups juice, add 31/2 cupssugar. Boil rapidly to jellystage. Pour into sterilized Kerr jars. Fill to within Vz inch of top. Put on cap, screw band firmly tight. Process in Boiling Water Bath 5 minutes. Yield: 8 eight oz. jars.

QUINCE JELLYCUT quinces in small pieces. Cover with water and cook until tender. Press through jelly bag and strain. Measure and bring to a boil. Add 1 cup of sugar for each cup of juice. Boil rapidly to jelly stage. Pour irito sterilized Kerr jars. Fill to within Vz inch of top. Put on cap, screw band firmly tight. Process in Boiling Water Bath 5 minutes.

STRAWBERRY-RHUBARB JELLY4 cups juice 8 cups sugar 1 bottle liquid pectinTO PREPARE fruit, cut about 1 pound ripe rhubarb in 1 inch pieces and put through food chopper. Crush thoroughly or grind, about 2 heaping quarts ripe strawberries. Combine fruits: place in jelly bag and squeeze out juice. Measure sugar and juice into large saucepan and mix. Bring rapidly to a boil and at once add pectin, stirring constantly. Then bring to a full, rolling boil and boil hard Vz minute. Remove from heat, skim, pour quickly into sterilized Kerr jars. Fill to within Vz inch of top. Put on cap, screw band firmly tight. Process in Boiling Water Bath 5 minutes. Yield: 4 eight oz. jars.

APPLE PECTIN7 large apples 4 cups water 2 tablespoons lemon juice

WASH tart apples. Cut in pieces but do not peel. Add water and lemon juice. Boil for 40 minutes. Press through jelly bag, then strain juice through a flannel bag without pressure. Boil juice rapidly 15 minutes. Pour boiling juice into sterilized Kerr jars and seal. Process 5 minutes in Boiling Water Bath.

Use for jelly making from such fruits as peaches, strawberries, cherries, etc., or any fruits that are lacking in pectin. Add 1 cup apple pectin for each cup of fruit juice used. Usually 3A cup sugar to 1 cup of the combined juices is correct, or test combined juices for pectin content (page 31 ) Yield: 4 half-pint jars.

JamsJams are made of crushed fruits, mixed with sugar and boiled rapidly until thick.To seal with lids, use Kerr half-pint jars. Fill to 1/V' of top with hot Jam. Wipe sealing edge. Put on cap, screw band firmly tight. Process in Boiling Water Bath 10 minutes.

AMBER JAM1 orange 1 lemon 1 grapefruit

SugarVs teaspoon salt

WASH and remove peel from thefruit. Cutthe peel in thin slices. Add 1 quart of water to the sliced peel and boil 5 minutes. Drain. Add quart of fresh water, boil and drain again. Repeatfor athird time. Remove seedsand “ rag” from the peeled fruit. Slicethin and add to the boiled peel. Measure the fruit and peel and add twice as much water as fruit and peel. Boil rapidly for 40 minutes. Measure the mixture and add an equal amount of sugar. Add the salt. Boil rapidly, stirring frequently, until thick and amber colored (about 25 minutes). Allow to stand in kettle until slightly cooled. Then stir and pour into sterilized Kerr jars to within Va inch of top. Put on cap, screw band firmly tight. Process in Boiling Water Bath 10 minutes. Yield: 3 eight oz. jars.

APRICOT-RASPBERRY JAM2 pounds fresh apricots (6 cups sliced)Va cup water41/2 cups sugarIV2 cups raspberriesADD water to apricots which have been pared, pitted and sliced. Add sugar and raspberries. Cook until jam is thick. Pour into sterilized Kerr jars to within Va inch of top. Put on cap, screw band firmly tight. Process in Boiling Water Bath 10 minutes. Yield: 4 eight oz. jars.

BERRY JAMWASH and pick over berries. Crush and measure berries and juice. Heat through. Add 3A cup sugar for each cup berries and juice. Cook, stirring frequently, until thick. Pour into sterilized Kerr jars to within V4 inch of top. Put on cap, screw band firmly tight. Process in Boiling Water Bath 10 minutes.

CRANBERRY JAM, SPICED8 cups cranberries — (2 pounds)1 cup water 1 cup vinegar1 teaspoon ground cinnamon V2 teaspoon ground cloves Vz teaspoon ground allspice (spices optional)6 cups sugar

MASH cranberries lightly: add vinegar and water. Cook until soft. Put through coarse strainer: add spices and sugar, cook 8 minutes, or until thick, stirring often. Pour into sterilized Kerr jars to within Va inch of top. Put on cap, screw band firmly tight. Process in Boiling Water Bath 10 minutes. Yield: 7 eight oz. jars.

DAMSON PLUM JAM4 quarts damson plums

(after seeding and cutting)1 quart water

Sugar

WASH plums, remove the seeds, cut in fourths. Add the water and cook fruit until soft. Measure and add % cup sugar for each cup fruit. Stir mixture over low heat until sugar is dissolved. Boil rapidly until mixture is thick and clear. Pour into sterilized Kerr jars to within Va inch of top. Put on cap, screw band firmly tight. Process in Boiling Water Bath 10 minutes. Yield: 10 eight oz. jars.

DRIED APRICOT-PINEAPPLE JAM2 cups dried apricots 2 cups crushed pineapple V2 lemon (thinly sliced)4 cups sugarWASH apricots. Cover with cold water and soak overnight. Simmer until tender in water in which they were soaked. Mash apricots and add pineapple, lemon and sugar. Simmer, stirring frequently until thick and clear. Pour into sterilized Kerr jars to within Va inch of top. Put on cap, screw band firmly tight. Process in Boiling Water Bath 10 minutes. Yield: 5 eight oz. jars.

FIG JAMSCALD 6 quarts figs in 6 quarts boiling water; let stand 15 minutes. Drain, rinse thoroughly in clear cold water, drying and pressing fruit until all water is out. Weigh or measure figs, remove stems and crush. Add V2 cup sugar for each cup crushed figs. Put in enough water to start fruit cooking, then boil down until thick. A little sliced lemon, orange, preserved ginger or nut meats may be added. Pour into sterilized Kerr jars to within Va inch of top. Put on cap, screw band firmly tight. Process in Boiling Water Bath 10 minutes. Yield: 16 eight oz. jars.

FIG JAM WITH HONEY1 CUP honey equals 1 cup sugar. Peel figs, measure and add 3A cup honey for each cup fruit and let cook slowly, stirring constantly. When thick, pour into sterilized Kerr jar to within 1A inch of top. Put on cap, screw band firmly tight. Process in Boiling Water Bath 10 minutes.

A little sliced lemon or chopped walnuts in fig jam makes it delicious.

GINGER-QUINCE JAM4 pounds quinces 8 cups sugar1A pound crystallized ginger 2 lemons

WASH, pare and remove cores from the quinces. Chop in fine pieces, cook in boiling water to cover, until tender. Add sugar, chopped ginger, juice and grated rind of lemons. Cook until thick. Pour into sterilized Kerr jars to within Va inch of top. Put on cap, screw band firmly tight. Process in Boiling Water Bath 10 minutes. Yield: 6 eight oz. jars.

GRAPE JAM3 pounds grapes (4 cups)2 orangesVz cup chopped raisins 2 cups sugar

WASH grapes and remove stems. Add 1 cup water and cook until tender and skins have burst. Rub through coarse strainer and add juice of the 2 oranges, grated rind of 1 orange, raisins and sugar. Cook until thick. Pour into sterilized Kerr jars to within 1/4 inch of top. Put on cap, screw band firmly tight. Process in Boiling Water Bath 10 minutes. Yield: 4 eight oz. jars.

PEACH JAMPEEL and cut well ripened peaches into small pieces. Put into large kettle without the addition of water. Heat slowly. When peaches have begun to soften, crush them slightly. Cook slowly about 20 minutes or until peaches are softened. Measure peach pulp and for each cup of pulp add 1 cup of sugar. Return to heat and cook until thick (about 20 minutes). Pour into sterilized Kerr jars to within Va inch of top. Put on cap, screw band firmly tight. Process in Boiling Water Bath 10 minutes.

PEACH-PLUM JAM3 pounds peaches (7 cups)3 pounds red plums (7 cups)

12 cups sugar 1 lemon (sliced very thin)

PEEL and pit fruit. Cut fruit into small pieces, measure and crush lightly. Add sugar and lemon and cook until thick. Pour into sterilized Kerr jars to within Va inch of top. Put on cap, screw band firmly tight. Process in Boiling Water Bath 10 minutes. Yield: 8 eight oz. jars.

PEAR HONEY3 pounds ripe pears (9 cups)1 cup crushed pineapple

Grated rind and juice of 1 fresh lime 5 cups sugar

WASH, pare and core the pears; slice before measuring. Put through a food chopper using the fine blade. Combine pears and pineapple. Add the lime rind and juice. Add sugar and cook over slow heat, stirring frequently. Cook for 20 minutes. Pour into sterilized Kerr jars to within Va inch of top. Put on cap, screw band firmly tight. Process in Boiling Water Bath 10 minutes. Yield: 8 eight oz. jars.

PEAR-TART APPLE JAM4 cups diced pears4 cups diced tart apples5 tablespoons lemon juice 5 cups sugar

Grated rind of 1 lemon

PEEL and dice fruit. Mix all ingredients thoroughly. Boil about 20 minutes. Take from heat and allow to stand for 10 minutes to plump. Bring back to boil stirring frequently until mixture is thick and clear (about 10 minutes). Pour into sterilized Kerr jars to within Va inch of top. Put on cap, screw band firmly tight. Process in Boiling Water Bath 10 minutes. Yield: 8 eight oz. jars.

PINEAPPLE-APRICOT JAM2Vz pounds fresh apricots (7 cups sliced)3 cups crushed pineapple (undrained)5 cups sugarWASH and slice apricots. Mix with sugar and pineapple. Cook until thick (about 25 minutes). Pour into sterilized Kerr jars to within Va inch of top. Put on cap, screw band firmly tight. Process in Boiling Water Bath 10 minutes. Yield: 6 eight oz. jars.

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SPICED PINEAPPLE JAM21/2 cups crushed pineapple1 pkg. powdered pectin2 tablespoons mixed pickling spices3 cups sugar

ADD water to pineapple to make 31/4 cups. Place in 6 qt. saucepan. Tie spices in bag. Add spicebag and fruit pectin. Stir, cook over high heat until mixture boils. Add sugar all at once. Mix well. Bring to rolling boil. Boil hard 1 minute. Remove spicebag. Ladle intosterilized Kerr jarsto w ithin1/4 inch of top. Puton cap, screw band firmly tight. Process 10 minutes in Boiling Water Bath. Yield: 4 eight oz. jars.

RHUBARB-PINEAPPLE JAM7 pounds rhubarb (22 cups)2 medium pineapples (8 cups)

10 cups sugar

CHOP rhubarb and pineapples into small pieces. Add half the sugarand cook 15 minutes. Add remaining sugar and simmer, stirring often, until thick. Pour into sterilized Kerr jars to within Va inch of top. Put on cap, screw band firmly tight. Process in Boiling Water Bath 10 minutes. Yield: 24 eight oz. jars.

RHUBARB-STRAWBERRY JAM2 pounds strawberries (4 cups, mashed)2 pounds rhubarb (8 cups, V2 inch pieces)6 cups sugar

WASH fruit. Cut rhubarb into V2 inch pieces. Cover rhubarb with half of the sugar and let stand 1 to 2 hours. Crush berries and mix with remaining sugar and combine with rhubarb. Place mixture over low heat until sugar is dissolved, then boil rapidly, stirring frequently to prevent burning. Cook until thick. Pour into sterlized Kerr jars to within Va inch of top. Put on cap, screw band firmly tight. Process in Boiling Water Bath 10 minutes. Yield: 10 eight oz. jars.

STRAWBERRY JAM6 cups mashed strawberries 5 cups sugar 2 tablespoons lemon juice

Mix berries with sugar. Cook rapidly until thick (about 20 minutes). Add lemon juice a few minutes before cooking is complete. Pour into sterilized Kerr jars to within Va inch of top. Put on cap, screw band firmly tight. Process in Boiling Water Bath 10 minutes. Yield: 5 eight oz. jars.

STRAWBERRY-CHERRY JAM3 cups strawberries (hulled)3 cups cherries (pitted)4V2 cups sugar 2 tablespoons lemon juice V2 orange (sliced thin)

COMBINE strawberries and cherries. Add sugar, lemon juice and orange. Cook rapidly, stirring constantly, until thick. Pour into sterilized Kerr jars to within Va inch of top. Put on cap, screw band firmly tight. Process in Boiling Water Bath 10 minutes. Yield: 4 eight oz. jars.

STRAWBERRY-PINEAPPLE JAMCOMBINE equal parts of strawberries and canned crushed pineapple with sugar equal in weight or measure to the fruit. Boil until clear and thick. Pour into sterilized Kerr jars to within Va inch of top. Put on cap, screw band firmly tight. Process in Boiling Water Bath 10 minutes.

TOMATO JAM5 pounds ripe tomatoes

(11 cups, quartered)5 cups brown sugar1 tablespoon each whole cloves, allspice

and stick cinnamon 2Vz cups vinegar3 cups seedless raisins (chopped)

CUT tomatoes in pieces after peeling. Add sugar, vinegar and spices tied in cheesecloth. Boil slowly for 2 hours, add raisins, and boil 1 hour longer. Remove spices and pour into sterilized Kerr jars to within 1/4 inch of top. Put on cap, screw band firmly tight. Process in Boiling Water Bath 10 minutes. Yield: 12 eight oz. jars.

WINTER JAM3 cups cranberriesIV2 cups diced apples (peeled)IV2 cups waterIV2 cups crushed pineapple (undrained)2 tablespoons lemon juice 31/2 cups sugar

COOK the cranberries and apples in the water until they are clear and tender. Press fruit through sieve to remove cranberry skins. Measure, there should be3 cups of pulp. Add pineapple, lemon juice and sugar. Mix well and boil rapidly until thick and clear (about 6 to 8 minutes). Pour into sterilized Kerr jars to within Va inch of top. Put on cap, screw band firmly tight. Process in Boiling Water Bath 10 minutes. Yield: 4 eight oz. jars.

Preserves CANTALOUPE PRESERVES

When fruits are combined with an equal amount or % as much sugar as fruit and cooked until the syrup is quite thick and the fruit transparent and plump, the product is a preserve.

SEALING: Preserves may be sealed hot, but for most fruits, plumping by pouring the preserves into shallow pans and allowing to cool in the syrup prevents separation of fruit and syrup. When preserves are cold, pack into sterilized Kerr jars to within 1/2 inch of top of jar. (See page 31 for information on sealing with paraffin). Or seal with Kerr lids. Fill Kerr half-pint or pint jars to V2 inch of top with mixture. Wipe sealing edge clean. Put on cap. Screw band firmly tight. Process in Boiling Water Bath.

TO MAKE preserves, jams, butters, conserves and marmalades with all white corn syrup or honey, substitute 1 cup white corn syrup or honey for each cup of sugar called for in recipe. It is best to replace not more than Vi the sugar called for in recipe with white corn syrup or honey. Then proceed same as recipe instructs. Stir frequently during boiling period as syrup or honey cause more sticking.

APPLE PRESERVES2 cups sugar 1 cup hot water4 cups apples (peeled, cored and sliced

into V4" or Vs")

COMBINE sugar and water in kettle. Bring to a boil, stirring constantly until it forms a hard ball in cold water. Stir in apples and simmer until apples are transparent, stirring constantly. Pour into Kerr half-pint jars to within V2 inch of top. Put on cap, screw band down firmly tight and process 5 m inutes in Boiling Water Bath. Yield: 6 eight oz. jars.

BERRY PRESERVES5 pounds berries (3 heaping quarts)3 pounds sugar (6 cups)

WASH berries. Let cook slowly until the juice is extracted. Add sugar, then boil rapidly for 20 minutes. Pour into sterilized Kerr jars to within V2 inch of top. Put on cap, screw band firmly tight. Process in Boiling Water Bath 10 minutes Yield: 8 eight oz. jars.

2 lbs. firm, ripe cantaloupe 4 cups sugar

Juice of 1 lemon

PEEL cantaloupe and cut in thin slices 1 ” long. Mix sugar and cantaloupe and let stand overnight. Add lemon juice, cook until clear. Pour into Kerr half-pint jars to within V2 inch of top. Put on cap, screw band firmly tight. Process 5 minutes in Boiling Water Bath. Yield: 4 eight oz. jars.

CHERRY PRESERVES1 quart pitted sour cherries4 cups sugarV2 cup white corn syrupPLACE the cherries in saucepan and cover with the sugar. Mix well. Add the corn syrup and bring to a boil. Boil 15 minutes, shaking the pan occasionally. Pour into flat pan or tray and let stand 24 hours, stirring occasionally. Pour into sterilized Kerr jars to within V2 inch of top. Put on cap, screw band firmly tight. Process in Boiling Water Bath 10 minutes. Yield: 3 eight oz. jars.

CITRON PRESERVES (VINE CITRON)PEEL and seed citron, cut in 3 to 4 inch pieces. Cover with water. Cook until citron can be pierced with a straw. Remove citron and measure water. For each 2 cups add IV2 cups sugar. Boil this syrup until scum quits rising. Add citron to syrup and boil until clear (over 1 hour). Take citron out and boil juice 15 minutes. Slice into the juice, 3 lemons to each 4 quarts and boil 15 minutes. Use lemon juice and peel, removing all seeds. Fill sterilized Kerr jars with fruit to within V2 inch of top and add hot juice to this level. Put on cap, screw band firmly tight. Process in Boiling Water Bath 10 minutes.

CRAB APPLE PRESERVESWASH, remove blossom end. Leave stems on. Do not peel. Make a syrup by boiling 6 cups sugar and 3 cups water together for 5 minutes. Add crab apples to the syrup and boil until they are tender and transparent. Fill sterilized Kerr jars with fruit and syrup to within 1/2 inch of top. Put on cap, screw band firmly tight. Process in Boiling Water Bath 10 minutes.

FIG PRESERVES6 quarts figs 6 quarts boiling water 8 cups sugar 3 quarts water

POUR boiling water over figs. Let stand 15 minutes. Drain. Rinse figs in cold water. Prepare syrup by mixing sugar and water. Boil rapidly 10 minutes and skim, then drop figs into syrup a few at a time. Cook rapidly until figs are transparent. Lift out and place them in shallow pans. Boil syrup down until thick, pour over figs and let stand 6-8 hours. Sliced lemon or sliced preserved ginger may be added during 10 minute boiling. Fill sterilized Kerr jars to within V2 inch of top. Put on cap, screw band firmly tight. Process in Boiling Water Bath 10 minutes. Yield: 20 eight oz. jars.

GRAPE PRESERVESCUT grapes in halves and remove seeds. Measure and add an equal amount of sugar. Cook gently, stirring frequently until of jelly-like consistency. Pour into sterilized Kerr jars to within V2 inch of top. Put on cap, screw band firmly tight. Process in Boiling Water Bath 10 minutes.

GREEN TOMATO PRESERVES5 pounds green tomatoes (11 cups, chopped)4 pounds sugar (8 cups)2 lemons (sliced thin)CUT tomatoes into small cubes or chunks, cover with hot water and boil 5 minutes. Drain, add sugar to tomatoes and let stand at least 3 hours. Drain off syrup and boil rapidly until it spins a thread when dropped from a spoon. Add tomatoes and lemons. Boil until thick and clear (about 10 minutes). Pour i nto sterilized Kerr jars to within V2 i nch of top. Put on cap, screw band firmly tight. Process in Boiling Water Bath 10 minutes. Yield: 8 eight oz. jars.

KUMQUAT PRESERVES2 pounds whole kumquats (after cooking)4 cups sugar 1 quart waterSPRINKLE fruit with baking soda (one heaping tablespoon to one quart of fruit). Cover with boiling water and let stand until cool. Drain fruit and rinse through 2 or 3 changes of cold water. Drain well and prick each kumquat to prevent bursting. Drop in boiling water to cover and cook 10 or 15 minutes (until tender). Boil sugar and water together for 10 minutes. Add drained kumquats and cook until fruit is clear and transparent. Carefully placefru it intoflat pans or trays, pour syrup over it and let set 6-8 hours to plump. Reheat and pack kumquats into sterilized Kerr jars. Boil syrup to desired consistency and fill jars to within V2 inch of top. Put on cap, screw band firmly tight. Process in Boiling Water Bath 10 minutes. Yield: 5 eight oz. jars.

PEACH PRESERVES9 cups sliced underripe peaches 3/4 cup water 6 cups sugar

COOK the peaches in the water until barely tender. Keep heat low so the peaches will not scorch. Drain off juice and add sugar. Boil until the syrup spins a thread. Add the peaches and cook very rapidly 10 to 12 minutes. Remove from heat. Skim if necessary. Let stand in a shallow bowl or tray for 24 hours. Pour into sterilized Kerr jars to within V2 inch of top. Puton cap, screw band firmly tight. Process in Boiling Water Bath 10 minutes. Yield: 4 eight oz. jars.

PEAR PRESERVES3 quarts pears (sliced or chopped)3 cups water or juice 4% cups sugar 6 slices of lemon (optional)PARE fruit (if hard, cook until tender in water). Make syrup of liquid and sugar, add fruit to partly cooled syrup and bring gently to boil. Add lemon. Boil rapidly until clear and tender. Let stand in syrup to cool. Reheat syrup to boiling. Pour fruit and boiling syrup into sterilized Kerr jars to within V2 inch of top. Put on cap, screw band firmly tight. Process in Boiling Water Bath 10 minutes. Yield: 10 eight oz. jars.

PEAR HONEY PRESERVES4 cups pears (peeled, chopped)3 cups sugarV4 teaspoon salt 1 lemon (ground)

COMBINE all ingredients and cook in kettle, stirring occasionally about 15 minutes or until of spreading consistency. Pour into sterilized Kerr half-pint jars to within V2 inch of top. Screw band down firmly tight and process in Boiling Water Bath 5 minutes. Yield:5 eight oz. jars.

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PINEAPPLE PRESERVES2 pounds pineapple (6 cups)3 cups sugar 1 cup water

SLICE pineapple, pare, remove eyes and take out core. Cutinsmall cubes or grate. Putsugar and fruit into preserving kettle with water and cook for 20 minutes. Pour into sterilized Kerr jars to within V2 inch of top. Put on cap, screw band firmly tight. Process in Boiling Water Bath 10 minutes. Yield: 4 eight oz. jars.

PLUM PRESERVES2 quarts plums (pitted)6 cups sugar

WASH fruit remove seeds and measure. Mix the sugar with the plums and let stand for 3 or 4 hours. Cook rapidly, stirring frequently, until liquid reaches jelly stage. Pour into sterilized Kerr jars to within V2 inch of top. Put on cap, screw band firmly tight. Process in Boiling Water Bath 10 minutes. Yield: 6 eight oz. jars.

PUMPKIN PRESERVES4 pounds pumpkin 2 lemons Sugar Pinch saltPEEL pumpkin and remove seeds. Cut in very thin chunks (about V2 inch cubes). Slice lemons, remove seeds, but leave rind on. Put pumpkin and lemon together in preserving kettle. For every cup of pumpkin, add % cup sugar and pinch of salt. LET STAND OVERNIGHT. In morning, boil slowly until pumpkin is tender. Pour into sterilized Kerr jars to within V2 inch of top. Put on cap, screw band firmly tight and process 5 minutes in Boiling Water Bath.

QUINCE-APPLE PRESERVESPARE and slice or cube quinces and apples. Use V2 as many apples as you have quinces. For each pound of combined fruit use 3A pound of sugar. Cook the quinces in boiling water until tender, then add the sugar and apples and cook until the apples are tender. Pour into sterilized Kerr jars to within V2 inch of top. Put on cap, screw band firmly tight. Process in Boiling Water Bath 10 minutes.

RASPBERRY-STRAWBERRY-CHERRYPRESERVES

2 pints raspberries 2 pints strawberries IV2 pounds cherriesEqual amount of sugar by weight, of all fruits V2 cup lemon juice

COMBINE all ingredients and boil 25 minutes. Add V2 cup lemon juice and boil 2 minutes. Remove from heat and allow to cool. When cold pour into sterilized Kerr jars to within V2 inch of top. Put on cap, screw band firmly tight. Process in Boiling Water Bath 10 minutes. When these preserves are finished, they may look too thin, but will thicken upon standing and after being packed into jars. Yield: 3 eight oz. jars.

STRAWBERRY PRESERVES NO. 11 heaping quart strawberries 1 cup water 4 cups sugar

WASH and hull strawberries before measuring. Put water into large preserving kettle, and bring to boil. Add sugar gradually, stirring until a heavy syrup is formed. Add the strawberries. Boil 9 minutes (rolling boil). Do not stir but shake kettle. Pour into flat pans ortraysand skim. Shake occasionally until cold. The shaking is the secret of success. It causes the berries to absorb the syrup and remain plump and whole. Never cook more than 3 pints at a time. Shake while cooking and cooling. Pour into sterilized Kerr jars to within V2 inch of top. Put on cap, screw band firmly tight. Process in Boiling Water Bath 10 minutes. Yield: 6 eight oz. jars.

STRAWBERRY PRESERVES NO. 21 heaping pint strawberries (after stemming)1 pint sugar

BOIL together for 10 minutes. Remove from heat. Cool. Add another heaping pint of strawberries and another pint of sugar. Boil 10 minutes more (shake as given in above recipe). Allow to stand until cold. Pour into sterilized Kerr half-pint jars to within V2 inch of top. Put on cap, screw band down firmly tight. Process in Boiling Water Bath 10 minutes. Yield: 4 eight oz. jars.

TOMATO PRESERVES5 pounds ripe tomatoes (11 cups, quartered)8 cups sugar 2 lemons (sliced thin)

SCALD, peel and quarter tomatoes. Add sugar and let stand 6-8 hours. Drain off juice and boil it rapidly until it spinsathread. Add tomatoesand lemonsand boil until thick and clear. Pour into sterilized Kerr jars to within V2 inch of top. Put on cap, screw band firmly tight. Process in Boiling Water Bath 10 minutes. Yield: 10 eight oz. jars.

WATERMELON RIND PRESERVESSELECT melons with thick rinds. Peel off all green portion using only the white part of the rind. Dice. Soak in mild salt water overnight (V2 cup salt to 1 gallon water). Drain and cook in clear water about 30 minutes or until tender. Drain well. For 4 pounds (11 cups) of the melon rind, make a syrup of 9 cups sugar, 8 cups water, 4 lemons sliced, and add 4 teaspoons stick cinnamon, 4 teaspoons cloves (tie spices in cheesecloth bag). Boil the syrup, lemon and spices 5 minutes before adding the rinds. Add rinds and cook until transparent and clear. If desired, a few minutes before preserves are done add enough green or red food coloring to tint preserves. Remove spice bag, pour into sterilized Kerr jars to within V2 inch of top. Put on cap, screw band firmly tight. Process in Boiling Water Bath 10 minutes.

Butters and Conserves

Fruit butters are the fruit pulp which has been pressed through a sieve or colander and cooked with sugar (spices if desired) until it is thick enough to spread. Cook slowly, stirring frequently to prevent scorching. Pour the butter while boiling hot into sterilized Kerr jars to within Vz inch of top. Put on cap, screw band firmly tight and process in Boiling Water Bath

Conserves vary from Jams in that they are a mixture of several fruits often combined with raisins and nut meats.

APPLE BUTTER16 cups thick apple pulp1 cup vinegar 8 cups sugar4 teaspoons cinnamon

CORE and slice apples but do not peel. Add only enough water to cook apples until soft. Press through fine sieve and measure. Combine all ingredients. Cook until mixture remains in a smooth mass when a little is cooled (about V/i hours boiling). During cooking stir frequently to prevent burning. Pour into sterilized Kerr jars to within V2 inch of top. Put on cap, screw band firmly tight. Process in Boiling Water Bath 10 minutes. Yield 12 eight oz. jars.

APRICOT BUTTER10 cups apricots (sliced)Vz cup water

Sugar2 tablespoons Orange Juice Concentrate 1 tablespoon Grated orange rind

WASH, pit and slice apricots. Add water and cook until soft. Press through sieve. Measure and to each cup pulp add 2/3 cup sugar. Add juice and grated orange rind. Cook until thick (about 10-15 minutes). Pour into sterilized Kerr jars to within Vz inch of top. Put on cap, screw band firmly tight and process in Boiling Water Bath 10 minutes. Yield: 8 eight oz. jars.

PEACH BUTTERSCALD, peel and pit peaches. Cook to pulp using very little water. Press through sieve. To each cup pulp add one-half as much sugar. Cook until thick and clear. Spices may be added. Vz teaspoon nutmeg, V2 teaspoon cinnamon to 3 cups pulp. Pour into sterilized Kerr jars to within Vz inch of top. Put on cap, screw band firmly tight. Process in Boiling Water Bath 10 minutes.

PEACH BUTTER-Dried Peaches2 cups dried peaches1 cup sugar2 cups water

WASH peaches. Soak in the water several hours, cook very slowly in same water until soft enough to mash to a pulp. Mash and add sugar. Simmer slowly, stirring frequently, until thick, then pour into sterilized Kerr jars to within Vz inch of top. Put on cap, screw band firmly tight. Process in Boiling Water Bath 10 minutes. Yield 4 eight oz. jars.

PEAR BUTTERWASH pears. Do not peel. Slice. Add small amount of water to start cooking. Cook until very soft. Press through sieve. To each cup pulp add Vz cup sugar. (Spices may be added — Vz teaspoon cinnamon to 3 cups pulp.) Cook until thick, stirring frequently to prevent scorching. Pour into sterilized Kerr jars to within Vz inch of top. Put on cap, screw band firmly tight. Process in Boiling Water Bath 10 minutes.

PLUM BUTTERFOLLOW recipe for Pear Butter but drain off excess juice after plums are cooked soft. For spice, use Vz teaspoon cinnamon to 4 cups pulp. This excess juice may be used for jelly or fruit drinks.

APRICOT-ORANGE CONSERVE4 pounds apricots (3 quarts, quartered)6 medium oranges 6 cups sugar 1 tablespoon lemon juice 1 cup nut meats (chopped)WASH and cut apricots in quarters. Grate yellow and white peel from one of the oranges. Grated peel should measure 4 teaspoons. Extract juice from 3 of the oranges. Remove and discard all of peel from other 2 oranges. Cut up the 3 peeled oranges. Combine all ingredients except nut meats and boil rapidly until thick. Add nut meats 5 minutes before cooking is complete. Pour into sterilized Kerr jars to within Vz inch of top. Put on cap, screw band firmly tight. Process in Boiling Water Bath 10 minutes. Yield: 10 eight oz. jars.

CHERRY-RAISIN CONSERVE3 cups sour cherries 1 cup seedless raisins 3 cups water

Sugar

REMOVE pits from cherries and cut raisins in pieces. Add water and boil 30 minutes. To each cup pulp and juice add 1 cup sugar. Cook rapidly until thick, stirring constantly. Pour into sterilized Kerr jars to within V2 inch of top. Put on cap, screw band firmly tight. Process in Boiling Water Bath 10 minutes. Yield 4 eight oz. jars.

5 apples3 cups cranberries 1 orange 1 lemon21/2 cups crushed pineapple 1 pkg. powdered fruit pectin 51/2 cups sugar1 -2 oz. pkg. almonds, slivered

WASH firm cranberries. Core and cut into fourths unpeeled apples. Putthrough medium blade of food chopper. Extract orange and lemon juice. Grind fine orange and lemon peels. Combine ground cranberries, apples, orange, lemon and pineapple in kettle and bring to boil. Add pectin and return to a boil. Add sugar, stirring constantly. Return to boil and boil hard 1 minute. Remove from heat: stir and skim for 5 minutes. Add almonds. Pour into sterilized Kerr jars to within 1/2 inch of top. Screw band firmly tight and process in Boiling Water Bath 5 minutes. Yield: 9 eight oz. jars.

APPLE-CRANBERRY CONSERVE

BING CHERRY CONSERVE13/4 Ihs. Bing cherries, halved and pitted 2 slices pineapple (diced)

12 apricots (cut fine)V2 lemon, juice and grated peel 1/2 orange, juice only

Sugar equal to weight of fruits

PLACE all fruits and juices in kettle. Bring to a boil and cook until cherries are tender. Add sugar. Boil for 10 minutes. Pour into sterilized Kerr jars to within 1/2 inch of top. Screw bands firmly tight and process in Boiling Water Bath 5 minutes. Yield: 12 eight oz. jars.

CHERRY-RASPBERRY CONSERVE6 cups Tart cherries (pitted)2 cups Black raspberries 22/3 cups sugar

COMBINE all ingredients in saucepan and cook until thick, about 20 minutes, stirring often. Pour into sterilized Kerr jars to within V2 inch of top. Put on cap, screw band firmly tight and process in Boiling Water Bath 5 minutes. Yield: 4 eight oz. jars.

CHERRY-PINEAPPLE CONSERVE4 cups cherries (pitted and ground)1 cup crushed pineapple (drained)3 cups sugarV2 cup nut meats (chopped)

WASH and pit cherries. Run them through food chooper and measure. Drain pineapple and measure. Add pineapple and sugar to cherries. Cook mixture rapidly until thick and clear, stirring frequently to prevent sticking. Add V2 cup of chopped nut meats when cooking time is complete. Pour into sterilized Kerr jars to within V2 inch of top. Put on cap, screw band firmly tight. Process in Boiling Water Bath 10 minutes. Yield: 3 eight oz. jars.

1 quart cranberries 1 orange 1 cup raisins 3 cups sugar1/4 cup nut meats (chopped)

WASH cranberries. Cover with water and cook until tender. Then press through a sieve. Peel orange and put peel through food chopper. Dice peeled orange. Mix cranberries, chopped raisins, orange and orange peel together and cook slowly for 10 minutes. Then add sugar and simmer very gently until thick. Add nuts to mixture a few minutes before cooking is complete. Pour into sterilized Kerr jars to within V2 inch of top. Put on cap, screw band firmly tight. Process in Boiling Water Bath 10 minutes. Yield: 3 eight oz. jars.

CRANBERRY CONSERVE

GOOSEBERRY-RHUBARBCONSERVE

IV2 pounds gooseberries 1 pound rhubarb 4 cups sugar3/4 cup nut meats (chopped)

WASH gooseberries, removing both stems and tails. Cut rhubarb in small pieces. Mix the fruits. Add the sugar and boil until thick. Add the nut meats when cooking is complete. Pour into sterilized Kerr jars to within V2 inch of top. Put on cap, screw band firmly tight. Process in Boiling Water Bath 10 minutes. Yield: 4 eight oz. jars.

HARLEQUIN CONSERVE3 or 4 oranges4 cups sugar4 cups pineapple, crushed 3 tablespoons nut meats (chopped)

WASH and remove peel from oranges. Cut peel in thin slices and measure. There should be 2 cups. Cover peel with water and boil 5 minutes: drain, cover with water again and boil 5 minutes, drain. Repeat athird time and drain. Remove seedsand rag from the peeled oranges. Cut in small pieces. Add sugar to orange peel and bring to boil. Add orange and pineapple and cook until reaches jelly stage (about 30 minutes). When cooking is complete, add nut meats. Pour into sterilized Kerr jars, to within V2 inch of top. Put on cap, screw band firmly tight. Process in Boiling Water Bath 10 minutes. Yield: 4 eight oz. jars.

PEACH-CANTALOUPE CONSERVE4 cups peaches (diced)4 cups cantaloupe (diced)4 lemons, juice and grated rind 6 cups sugar1 cup English walnuts (blanched and chopped)

PEEL and dice peaches and cantaloupe. Combine all ingredients, except nut meats. Cook mixture until thick and clear: add nut meats and pour into sterilized Kerr jars to within V2 inch of top. Put on cap, screw band firmly tight. Process in Boiling Water Bath 10 minutes. Yield: 6 eight oz. jars.

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PEAR CONSERVE RHUBARB CONSERVE5 pounds firm pears (15 cups sliced)

10 cups sugar 2 cups seedless raisins

V2 cup orange rind (cut fine)1 cup orange juice 4 tablespoons lemon juice

PEEL pears and cut in small pieces. Add sugar and let stand overnight. Then add raisins, orange rind cut in small pieces, and juice of oranges and lemons. Cook until thick, about 30-35 minutes. Pour into sterilized Kerr jars to within V2 inch of top. Put on cap, screw band firmly tight. Process in Boiling Water Bath 10 minutes. Yield: 12 eight oz. jars.

PLUM CONSERVE4 pounds plums (8 cups cut up)4 tablespoons lemon juice IV2 teaspoons grated lemon rind 1 cup seedless raisins 6 cups sugar 1 cup walnuts

WASH plums, remove seeds, weigh fruit. Combine all ingredients except nut meats. Cook until thick. Blanch nut meats 2 minutes, drain. Cut or chop. Add to mixture when cooking is complete. Pour into sterilized Kerr jars to within V2 inch of top. Put on cap, screw band firmly tight and process in Boiling Water Bath 10 minutes. Yield: 6 eight oz. jars.

PRUNE CONSERVE8 cups prunes (if dried ones are used cut in

fourths, soak them in cold water for 5 hours, then drain)

2 cups raisins3 cups walnut meats (broken in small pieces)1 1/3 cup orange juice8 cups sugar

MIX together and boil all ingredients except nut meats until thick. Sitr in nut meats when cooking is complete. Pour into sterilized Kerr jars to within V2 inch of top. Put on cap, screw band firmly tight. Process in Boiling Water Bath 10 minutes. Yield: 10 eight oz. jars.

RASPBERRY-CHERRY CONSERVE3 cups red sour cherries 3 cups red raspberries 4V2 cups sugar Va cup nut meats (chopped)

COOK cherries in V2 cup water until skins are tender. Add raspberries and sugar. Cook until thick and clear. Stir in nut meats when cooking is complete. Pour into sterilized Kerr jars to within V2 inch of top. Put on cap, screw band firmly tight. Process in Boiling Water Bath 10 minutes. Yield: 5 eight oz. jars.

5 pounds rhubarb 8 cups sugar 3 cups vinegar 2 oranges V2 teaspoon cloves1 teaspoon cinnamon2 cups seedless raisins2 cups walnut meats (chopped)WASH rhubarb, cut in pieces and cover with boiling water. Allow to stand 3 minutes and drain. Add sugar, vinegar, grated rind and juice of oranges, spices, and raisins cut in pieces. Cook slowly until thick, add chopped nut meats and pour into sterilized Kerr jars to within V2 inch of top. Put on cap, screw band firmly tight. Process in Boiling Water Bath 10 minutes. Yield: 8 eight oz. jars.

YOUNGBERRY CONSERVE3 large oranges1/4 cup orange peel V2 cup orange juice4 cups crushed youngberries 71/2 cups sugarV2 bottle liquid fruit pectin 1 cup walnuts (finely chopped)

GRATE Va cup peel from oranges. Squeeze V2 cup juice. Remove all peel from oranges and chop. Combine oranges, berries, grated orange peel, juice and sugar in a large saucepan. Place over high heat and bring to a full, rolling boil, stirring constantly. Boil hard 1 minute. Remove from heat and stir in liquid pectin. Skim. Add nuts. Pour into sterilized Kerr jars to within V2 inch of top. Screw band firmly tight and process 5 minutes in Boiling Water Bath. Yield: 8 eight oz. jars.

TOMATO CONSERVE18 cups tomatoes, cut in chunks 3 teaspoons ginger 6 cups sugar 3 lemons (thinly sliced)

COOK tomatoes 45 minutes. Add sugar, lemon, and ginger. Cook until thick and smooth. Pour into sterilized Kerr jars to within V2 inch of top. Put on cap, screw band firmly tight. Process in Boiling Water Bath 10 minutes. Yield: 8 eight oz. jars.

STRAWBERRY CONSERVE3 pints strawberries 2 cups fresh pineapple (chopped)2 tablespoons lemon juice 1 cup seedless raisins 1 orange

Sugar

WASH and hull berries and slightly crush them. Put pineapplethrough good chopper and measure. Add lemon juice. Grind raisins and orange, combine all fruits. This should make about 8 cups crushed fruit. Add sugar equal to weight or measure of all fruit. Cook until thick, stirring frequently. Pour into sterilized Kerr jars to within V2 inch of top. Put on cap, screw band firmly tight and process in Boiling Water Bath 10 minutes. Yield: 5 eight oz. jars.

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Marmalades

Marmalades are made from fruits or a combination of fruits often including citrus fruits. The fruit appears in small pieces throughout the clear, transparent jelly-like product. Pour marmalade into sterilized Kerr jars to within V2 inch of top of jar. Put on cap, screw band firmly tight and process in Boiling Water Bath.

APRICOT MARMALADE2 cups dried apricots (firmly packed)4 cups water 2 cups sugar

WASH fruit, soak 8 hours in the 4 cups of water. Place over heat in water in which it has soaked: simmer until very soft: rub through coarse sieve, return pulp to heat: when it reaches boiling point, add sugar and simmer gently for 40 to 45 minutes, stirring almost constantly as it scorches very easily. To vary the marmalade, add V2 teaspoon ground cinnamon, 1 tablespoon chopped raisins or grated orange peel while cooking: chopped almonds may be added with orange peel. Pour into sterilized Kerr jars to within V2 inch of top. Put on cap, screw band firmly tight. Process in Boiling Water Bath 10 minutes. Yield: 4 eight oz. jars.

APRICOT-PRUNE MARMALADEMADE the same as Apricot Marmalade, using 1 cup each of apricots and prunes instead of 2 cups apricots.

BLACK CHERRY-ORANGE MARMALADE2 medium oranges 1 quart sweet black cherries (pitted)3 V2 cups sugar V3 cup lemon juice

WASH and slice oranges. Cover them with 3 cups of water and cook until soft. Add the cherries, sugar and lemon juice. Boil the mixture until it is thick and clear (about 25 minutes). Pour into sterilized Kerr jars to within V2 inch of top. Put on cap, screw band firmly tight. Process in Boiling Water Bath 10 minutes. Yield 3 eight oz. jars.

CARROT-ORANGE MARMALADE2 cups ground raw carrots1 orange2 lemons

SugarWater, about 3 cups

SQUEEZE the orange and lemons and save the juice. Then grind the rinds and cook until tender (about 30 minutes) in enough water to cover. Add the ground carrots and cook until tender (about 20 minutes). Add the orange and lemon juice. Measure the mixture and add an equal amount of water. For each cup of this mixture add 2/3 cup sugar. Boil to the jelly stage, about an hour. Pour into sterilized Kerr jars to within V2 inch of top. Put on cap, screw band firmly tight. Process in Boiling Water Bath 10 minutes. Yield: 2 eight oz. jars.

CARROT-PINEAPPLE MARMALADE4 cups carrots (ground fine)4 tablespoon lemon juice IV2 teaspoons grated lemon rind 1 cup orange juice 3 teaspoons grated orange rind 1 teaspoon ground ginger 31/2 cups sugar 1 cup diced pineapple 1 cup pineapple juice

COOK carrots, grated rind of lemons and oranges, orange juice and pulp in a small amount of water (about 5 cups) until tender (40-45 minutes). Add the ginger, sugar, pineapple and pineapple juice. Cook until thick and clear (about 1 hour). Add lemon juice and cook 5 minutes. Pour into sterilized Kerr jars to within V2 inch of top. Put on cap, screw band firmly tight. Process in Boiling Water Bath 10 minutes. Yield: 5 eight oz. jars.

GRAPEFRUIT MARMALADE3 grapefruit

Water Sugar

Va cup lemon juice

WASH and remove peel from grapefruit. Cut peel intothin slices. Add 5 pints of watertothe sliced peel and boil 5 minutes. Drain. Add 5 pints of fresh water, boil another 5 minutes and drain again. Repeat for a third time and drain. Remove seeds and rag from the peeled fruit. Cut in small pieces and add to the boiled peel. Add twice as much water as fruit and peel. Boil rapidly for 40 minutes. Measure fruit and add one cup of sugar for each cup of fruit mixture, add lemon juice and boil rapidly to jelly stage, stirring frequently. Pour into sterilized Kerr jars to within V2 inch of top. Put on cap, screw band firmly tight. Process in Boiling Water Bath 10 minutes. Yield: 3 eight oz. jars.

ORANGE MARMALADE4 oranges (2 cups)3 lemons (11/2 cups)

Sugar

ADD 6 cups of water to the sliced fru it and let stand 6-8 hrs. Next day cook mixture until tender (about 30 minutes). Let stand 6-8 hrs. On the third day add 2 cups sugar for each pint of fruit and liquid. Cook to jelly stage (about 10 minutes). Pour into sterilized Kerr jars to within V2 inch of top. Put on cap, screw band firmly tight. Process in Boiling Water Bath 10 minutes. Yield: 3 eight oz. jars.

ORANGE-PINEAPPLE MARMALADE6 oranges1 lemon

10 cups water4 cups crushed or chopped pineapple

(canned or fresh)Sugar

WASH the oranges and lemon, remove seeds and slice fruit. Add water. Cook for one hour. Let stand 6-8 hours. Next morning add pineapple. Measure mixture and add one cup sugar for each cup of fruit mixture and cook until thick. Pour into sterilized Kerr jars to within V2 inch of top. Put on cap, screw band firmly tight. Process in Boiling Water Bath 10 minutes. Yield: 5 eight oz. jars.

ORANGE-PEACH MARMALADE12 medium peaches 3 medium oranges

Sugar

WASH and peel peaches, wash oranges, remove peel from 1 1/2 of the oranges, discarding this peel. Grind the peeled and unpeeled oranges and the peaches. Measure fruits, there should be about six cups. Add equal amount of sugar. Bring to boil. Boil rapidly 25 to 30 minutes, stirring often to prevent scorching. Pour into sterilized Kerr jars to within V2 inch of top. Put on cap, screw band firmly tight. Process in Boiling Water Bath 10 minutes. Yield: 3 eight oz. jars.

ORANGE-APPLE MARMALADE3 large tart apples (4 cups chopped)4 oranges 2 lemons

Sugar

WASH fruit, pare the apples and discard the skins. Peel and discard thin yellow skin from oranges and lemons. Remove white skin from them and grind enough of the white peel to make 1 cup. Remove seeds, rag and any remaining white peel from oranges and lemons and cut fruit in small pieces. Combine fruits and ground peel. Cook slowly in 6 cups of boiling water for half an hour. Add 1 cup of sugar for each cup fruit and juice. Cook until thick. Pour into sterilized Kerr jars to within V2 inch of top. Put on cap, screw band firmly tight. Process in Boiling Water Bath 10 minutes. Yield: 3 eight oz. jars.

PEAR AMBER MARMALADE2 oranges4 pounds pears (9 cups, diced)2 cups canned crushed pineapple (drained)

Sugar4 tablespoons lemon juice 1 8-oz. bottle maraschino cherries (thinly sliced)

WASH and remove peel from oranges. Add 1 quart of water to peel and boil 5 minutes. Drain and discard water. Add another quart water, boil 5 minutes. Drain and discard water. Grind the peel and the peeled oranges together. Wash, pare and remove core of pears, cut into small pieces. Combine oranges, pears and pineapple. Measure. Add V2 as much sugar as fruit mixture. Add lemon juice and mix thoroughly. Cook rapidly until almost thick (about 40 minutes), stirring occasionally. Add cherries and cook about 5 minutes longer. Pour into sterilized Kerr jars to within V2 inch of top. Put on cap, screw band firmly tight. Process in Boiling Water Bath 10 minutes. Yield: 6 eight oz. jars.

PRUNE MARMALADE4 cups dried prunes 1 cup vinegar 3 cups sugar 1 teaspoon cloves 1 teaspoon cinnamon

SOAK prunes and simmer for an hour in same water, drain and save liquid. Remove pits and cut prunes in small pieces. Return to heat with the liquid. Add vinegar, sugar and spices: simmer until thick. Pour intosterilized Kerr jars to within V2 inch of top. Put on cap, screw band firmly tight. Process in Boiling Water Bath 10 minutes. Yield: 6 eight oz. jars.

TOMATO MARMALADE3 quarts tomatoes

(12 cups, after cutting)2 oranges 2 lemons

10 cups sugar 2 tablespoons whole cloves 6 tablespoons broken cinnamon stick

REMOVE peel from tomatoes and cut in small pieces. Slice oranges and lemons very thin and quarter the slices. Pour off juice from the tomatoes. Add sugar. Stir until the sugar is dissolved. Add oranges, lemons, and spices which have been tied loosely in cheesecloth bag. Place mixture over high heat and boil rapidly, stirring often. Cook until clear and thick (about 50 minutes). Pour into sterlized Kerr jars to within V2 inch of top. Put on cap, screw band firmly tight. Process in Boiling Water Bath 10 minutes. Yield: 8 eight oz. jars.

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PicklesREAD BEFORE MAKING PICKLES

Only fresh, firm, not too ripe products should be used for pickling. Cucumbers and green tomatoes should be small or medium-sized and freshly gathered. Use vinegar with 5% to 6% acidity. Strength of vinegar is usually shown on label. If vinegar or brine is too weak the pickles will spoil or become soft. Canning or pickling salt should be used for brines. Generally, dill is in season before cucumbers are ready for pickling. Gather dill and freeze in Kerr mason jars. See page 62. NOTE: USDA recommends all pickles be processed in Boiling Water Bath. See page 9 for time table.

PICKLED CAULIFLOWER1 quart vinegar2 tablespoons mustard seed1 cup sugar8 whole cloves 4 sticks cinnamon2 heads cauliflower

SIMMER all ingredients, except cauliflower, together for 15 minutes. Wash cauliflower, cutaway all leaves and break into uniform flowerets. Bring a kettle of water to a boil. Place flowerets in wire basket. Lower basket into boiling water for 2 minutes. Remove flowerets and pack while hot into sterilized Kerr jars to within V2 inch of top. Pour boiling hot syrup over, straining out spices. Put on cap. Screw band firmly tight. Process in Boiling Water Bath for 5 minutes. Yield: 3-4 pints.Note: Cauliflower may turn pink or tan.

CHOP SUEY PICKLES6 large cucumbers (peeled)

11 medium onions 3 large sweet green peppers 3 large sweet red peppers V2 cup salt1 pint vinegar3 tablespoons mixed spices V2 pint water4 cups sugar2 tablespoons celery salt1 teaspoon curry powder

SLICE very thin, cucumbers, onions and peppers; sprinkle with V2 cup salt and add enough cold water to cover vegetables. Let stand overnight. Drain thoroughly. Add the vinegar, mixed spices, water, sugar and celery salt. Boil 10 minutes. Add curry powder just before boiling time is up. Pack pickles and syrup into sterilized Kerr jars to within V2 inch of top. Put on cap, screw band firmly tight. Process in Boiling Water Bath 5 minutes. Yield: 8 pints.

CRISPY SWEET PICKLES25 to 30 small cucumbers

2 cups lime (calcium hydroxide)2 gallons water2 quarts vinegar 8 cups sugar 2 teaspoons whole cloves 1 teaspoon salt

SLICE cucumbers about 1/s inch thick. Dissolve lime in water and cover cucumber slices. Let stand 24 hours. Rinse well. Let stand 3 hours in clear water. Drain. Mix well the vinegar, sugar, cloves and salt and pour over cucumbers. Let stand overnight. In the morning bring to a boil and boil 35 to 40 minutes. Fill sterilized Kerr jars to within V2 inch of top with cucumbers and syrup. Put on cap, screw band firmly tight. Process in Boiling Water Bath 5 minutes. Yield: 10 pints.

CROOKNECK SQUASH PICKLES2 pounds fresh firm squash 2 small onions 1A cup salt 2 cups white sugar 1 teaspoon celery salt1 teaspoon turmeric2 teaspoons mustard seed3 cups cider vinegar

WASH squash and cut in thin slices. Peel onion, then slice very thin. Add to squash. Cover squash and onion with water and add salt. Let stand 2 hours and drain. Bring all ingredients to a boil and heat 5 minutes. Pack into jars, leaving 1/2 inch head space. Screw Kerr cap on firmly tight.

Process: 15 minutes Boiling Water Bath

CUCUMBER-ONION PICKLES12 large cucumbers 6 medium onions V4 cup salt1 quart vinegar2 cups brown sugar1 tablespoon dry mustard 1 tablespoon turmeric 1 tablespoon cornstarch

WASH, peel and slice cucumbers and onions. Cover them with the salt and let stand overnight. Bring vinegar and sugar to a boil. Sift together mustard, turmeric and cornstarch, mix with a little cold vinegar and add to vinegar and sugar. Drain cucumbers and onions. Put in vinegar solution and bring to a boil. Pack into sterilized Kerr jars to within V2 inch of top. Process 5 minutes in Boiling Water Bath. Yield: 7 pints.

CUCUMBER PICKLESSOAK cucumbers overnight in cold water. Drain. Slice but not too thin. Make a syrup of:2 cups cider vinegar 1 cup waterV2 teaspoon mustard seed 1 cup sugar1 teaspoon mixed spices

Bring to boil. Add cucumbers and boil about3 minutes until they lose green color. Pack pickles to within V2 inch of top of sterilized Kerr jars. Add 1 teaspoon salt and V2 onion, sliced, to each quart. Cover with boiling syrup to within V2 inch of top of jar. Put on cap, screw band firmly tight. Process in Boiling Water Bath for 5 minutes.

CUCUMBER-RAISIN PICKLES4 cups sliced cucumbers V2 cup salt 1 cup white vinegar 1 cup sugar 6 tablespoons raisins 1 tablespoon celery seed 1 tablespoon mustard seedSOAK cucumbers overnight in a salt solution made of V2 cup salt to 2 quarts water. Drain. Combine vinegar, sugar, raisins, celery seed and mustard seed. Heat to boiling. Add cucumbers. Boil 10 minutes. Pack into sterilized Kerr jars to within V2 inch of top. Put on cap, screw band firmly tight. Process in Boiling Water Bath 5 minutes. Yield: 2 pints.

CURRY PICKLES24 medium cucumbers (cubed or thinly sliced)V2 cup salt6V2 cups water1 teaspoon curry powder31/2 cups vinegar2 1/2 cups sugarVa cup mustard seed1 tablespoon celery seed

WASH cucumbers. Drain, combine salt and water. Pour over cucumbers. Let stand 5 hours. Drain, rinse thoroughly, mix remaining ingredients. Heat to boiling, pour over cucumbers that have been packed into sterilized Kerr jars to within V2 inch of top. Put on cap, screw band firmly tight. Process in Boiling Water Bath 5 minutes. Yield: 8 pints.

DELICIOUS PICKLESWASH cucumbers, pack into sterilized Kerr Jars. Solution (sufficient for 3 gallons of pickles in glass jars):1 gallon vinegarV2 pound (16 tablespoons) dry mustard

(work into paste with a little of the vinegar) 1 cup salt

Pour cold solution over cucumbers to within V2 inch of top of jar. Put on cap, screw band firmly tight. When fermentation (bubbling) has ceased, process in Boiling Water Bath 15 minutes.

DILL PICKLESSOAK medium cucumbers overnight in a brine made of IV2 cups of salt to 4 quarts of water.

Make a canning brine of 8 quarts of water, 1 quart of vinegar and 1 cup of salt and boil 10 minutes. Let this brine stand overnight. In morning, drain cucumbers and place in sterilized Kerr jars with small bunches of dill. If desired, 1 cup of grated horseradish and 1 cup of mustard seed may be used with the dill by placing a small amount of each in each jar.

Pack cucumbers tight. Add small red pepper to each jar if desired. Cover cucumbers in jars with the cold canning brine. Put on cap, screwing band tight. These will ferment for 3 or 4 days. When fermentation (bubbling) has ceased, screw band firmly tight. Process in Boiling Water Bath 15 minutes.

DILL PICKLES — Fresh Kosher Style30 to 36 cucumbers (3 to 4 inches long)3 cups vinegar 3 cups water 6 tablespoons salt

Fresh or dried dill GarlicMustard Seed

WASH the cucumbers. Make a brine of the vinegar, water and salt. Bring to boil. Place a generous layer of dill, V2 to 1 clove of garlic (sliced) and V2 tablespoon of mustard seed in bottom of each sterilized Kerr quart jar. Pack the cucumbers into the jars. When the jars are half filled with cucumbers add more dill and complete the packing of the jars. Fill the jars to within V2 inch of the top with the boiling brine. Put Kerr caps on jars, screw the band firmly tight. Process 20 minutes in Boiling Water Bath. Pickles will shrivel after processing. They will later plump in sealed jar. Yield: 6 pints.

DILL PICKLES — Kosher StyleSOAK medium cucumbers 24 hours in a brine made of 1 cup salt to 8 cups water. Remove from brine and dry. Make a vinegar solution of 2 cups white vinegar to 3 cups water. Add 2 tablespoons of mixed pickling spices, and several small bunches of dill. Bring to a boil. Add the cucumbers and take from heat. Into each sterilized Kerr quart jar place two cloves of garlic and 2 small, hot peppers. Pack cucumbers in jar, with at least one small bunch of the dill. Put vinegar back on heat. Bring to boil. Completely cover cucumbers in jars with solution. Put on cap, screw band firmly tight. Process in Boiling Water Bath 15 minutes.

END OF THE GARDEN PICKLES1 cup sliced cucumbers 1 cup chopped sweet peppers 1 cup chopped cabbage 1 cup sliced onions 1 cup chopped green tomatoes 1 cup chopped carrots1 cup green string beans (cut in inch pieces)1 tablespoon celery seed1 cup chopped celery2 tablespoons mustard seed 2 cups vinegar2 cups sugar 2 tablespoons turmericSOAK cucumbers, peppers, cabbage, onions and tomatos in salt water overnight (V2 cup salt to 2 quarts water). Drain. Cook the carrots and string beans in boiling water until tender; drain water. Mix soaked and cooked vegetables with remaining ingredients and boil 10 minutes. Place in sterilized Kerr jars; seal at once. Process in Boiling Water Bath 5 minutes.

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FIG PICKLESCOVER 3 quarts figs with 2 quarts boiling water and allow to stand 5 minutes. Make syrup of:1 cup water

Small cheesecloth bag containing whole spices, cloves, stick cinnamon

6 cups sugar 1 cup vinegar

Drain figs. Boil in syrup 3 consecutive days 10 minutes each day, then pack into sterilized Kerr jars to within V2 inch of top. Put on cap, screw band firmly tight. Process in Boiling Water Bath 10 minutes.

HUNGARIAN OR BANANA PEPPERSTHOROUGHLY wash peppers. Make small slit in each one in two places. Put the peppers in a brine made of 1 gallon water to 2 cups of salt. Weight to hold peppers under brine. Next day drain well and pack peppers into sterilized Kerr jars. Make a pickling solution of 1 gallon water, 1 cup salt, 1 cup vinegar, 1 clove garlic, 1 grape leaf and 1 bunch dill. Bring the solution to a boil. Pour over peppers to within V2 inch of top. Put on cap, screw band firmly tight. Process in Boiling Water Bath 5 minutes.

GREEN TOMATO SWEET PICKLES1 gallon green tomatoes (16 cups sliced)1/4 cup saltV2 tablespoon powdered alum3 cups vinegar (5% acidity)1 cup water4 cups sugar1 tablespoon mixed spices V2 teaspoon cinnamon 1 tablespoon celery seed V2 teaspoon allspice 1 tablespoon mustard seed

SLICE tomatoes. Sprinkle with salt and allow to stand overnight. Next morning drain and pour 2 quarts of boiling water with V2 tablespoon of powdered alum over the tomatoes and let stand 20 minutes. Drain and cover with cold water, drain. Combine vinegar, water, sugar and spices (tie spices loosely in bag) and bring to a boil. Pour this over the tomatoes. Let stand in this solution overnight. Then drain and bring solution to boil and pour over tomatoes. Let stand overnight. On the third morning bring the pickles and solution to a boil. Pack into sterilized Kerr jars to within V2 inch of top. Put on cap, screw band firmly tight. Process in Boiling Water Bath 5 minutes. Yield: 8 pints.

GREEN TOMATO DILL PICKLES — Kosher Style

Green tomatoes Stalk celery Sweet green peppers Garlic

2 quarts water 1 quart vinegar 1 cup salt

Dill

USE small, firm green tomatoes. Pack into sterilized Kerr jars. Add to each quart jar a bud of garlic, 1 stalk of celery and 1 green pepper cut in fourths. Make a brine of the water, vinegar and salt. Boil with the dill for 5 minutes. Pour the hot brine over the pickles to within V2 inch of top of the jar. Put on cap, screw band firmly tight. Process in Boiling Water Bath 15 minutes. These will be ready for use in 4-6 weeks. This amount of liquid fills 6 quarts.

ICE WATER PICKLESSIX pounds medium cucumbers (each cut in 4 to 8 pieces according to size of cucumbers). Soak in ice water 3 hours— drain, pack into sterilized Kerr jars. Add 6 pickling onions, 1 piece celery, 1 teaspoon mustard seed to each jar.

Solution:3 quarts white vinegar 1 cup salt 3 cups sugar

Bring to boil, pour over cucumbers to within V2 inch of top of jar. Process in Boiling Water Bath5 minutes. This is a salty-sour pickle. Yield:6 quarts.

JALAPENO PEPPERWASH peppers. Pack tightly in jar. Heat to boiling, 1 cup vinegar, 1A cup water, 1A cup olive oil, 1 teaspoon salt and 1 teaspoon pickling spices. Pour over peppers to within 1 inch of top of jar. Put on cap, screw band firmly tight. Process 10 minutes in Boiling Water Bath.

KERR KRISPY LUNCH PICKLESA Bread & Butter Type Pickle

25 to 30 medium cucumbers 8 large white onions 2 large sweet peppers

V2 cup salt 5 cups cider vinegar 5 cups sugar (21/2 pounds)2 tablespoons mustard seed 1 teaspoon turmeric

V2 teaspoon clovesWASH cucumbers and slice as thin as possible. Chop onions and peppers; combine with cucumbers and salt; let stand 3 hours and drain. Combine vinegar, sugar, and spices in large kettle, bring to boil. Add drained cucumbers; heat thoroughly but do not boil. Pack while hot into sterilized Kerr jars to within V2 inch of top. Process in Boiling Water Bath for 5 minutes. Yield: 14 pints.

MUSTARD PICKLES2 quarts tiny cucumbers, 1-2 inches long 2 quarts small white pearl onions 2 quarts green string beans (cut in half)2 quarts green tomatoes (coarsely chopped)2 heads fresh cauliflower (cut in small pieces)1 small head white, hard cabbage

(cut in small pieces)SPRINKLE with salt— let stand 24 hours— drain off brine and put pickles into kettle.

Add:1 ounce turmeric1 1/2 cups brown sugar2 tablespoons celery seed6 sweet peppers (coarsely chopped)2 tablespoons mustard seed Vi tablespoon whole cloves1 tablespoon allspice 2/z cup dry mustard

Enough cider vinegar to cover ingredients V2 cup flour mixed with a little water

Boil ingredients (except the flour) for 15 minutes. Add flour mixed to smooth paste with a little water, boil 5 minutes longer or until vegetables are tender but not soft. Pack into sterilized Kerr jars to within V2 inch of top. Process 5 minutes in Boiling Water Bath. Yield: 18 pints.

OKRA DILL PICKLE3 lbs. okra 3 cups vinegar 3 cups water 6 tablespoons salt

12 heads of dill

USE small tender pods of okra, cut with as much stem as possible. Wash and drain. Prick each pod with pin or fine pointed knife to allow solution to enter pod. Pack okra into sterilized Kerr jars. Place a small bunch of dill in each jar with okra. Boil water, vinegar and salt together until salt is dissolved. Fill jars with BOILING brine to within Vi inch of top. Put on cap, screw band firmly tight. Process in Boiling Water Bath 5 minutes.

Kosher Dill may be made by adding V2 to 1 clove garlic (sliced) and V2 teaspoon mustard seed to bottom of each pint jar.

PICKLED BEETS (Sweet)SELECT small, young beets. Wash. Leave 3 inches of tops on and roots. Cook until skins slip easily (about 15 minutes). Put into cold water. Remove skins, top and roots.

Syrup:2 cups sugar 2 cups water2 cups vinegar 1 teaspoon cloves 1 teaspoon allspice 1 tablespoon cinnamon

Pack beets into jars to within V2 inch of top. Pour boiling syrup over beets to within Vi inch of top of jar. Process 30 minutes in Boiling Water Bath.

PICKLED CRAB APPLESCHOOSE sound crab apples uniform in size. Do not pare them. Make a spiced syrup by heating together 1 quart of vinegar, 3 cups water, 4 cups sugar, 1 tablespoon each of cinnamon, cloves,

and 1 tablespoon each of mace and allspice. Tie spices loosely in cheesecloth bag. This is enough syrup for about 5 pints. When cool, add crab apples, and heat slowly, being careful not to burst the fruit. Let stand in syrup overnight. Next morning remove spice bag and pack apples without reheating into sterilized Kerr jars, and fill to within V2 inch of top of jar with syrup. Put on cap, screw the band firmly tight. Process in Boiling Water Bath 20 minutes.

PICKLED ONIONSSELECT tiny white pickling onions. Peel and place in a salt brine made by dissolving IV2 pounds of salt in 1 gallon water. Use enough brine to come 5 or 6 inches above onions. Allow onions to stand in brine for five weeks. If necessary, use a weight to hold onions under brine. Drain from salt solution. Pour boiling water over onions, let set 2 hours. Drain and pack in sterilized Kerr jars. Make a syrup of equal proportions of vinegar and sugar and bring to boil. Pour boiling hot over onions in jar. Cover jar but do not seal. Drain off vinegar solution for 3 mornings, reheating it and pouring over onions in jar. With the third and last heating, add 1 teaspoon pickling spices to each pint jar of onions, pour boiling solution over them. Fill jar to within V2 inch of top. Put on cap, screw band firmly tight. Process in Boiling Water Bath 5 minutes.

PICKLED PEACHES or PEARS1 quart vinegar 6 pounds sugar (12 cups)

12 pounds peeled fruit (6 quarts)

MAKE a syrup of the vinegar and sugar and add a spice bag made of 1 tablespoon of ground cloves, and 1 piece of ginger root if desired. Add 4 or 5 whole sticks of cinnamon to the syrup. Add peaches or pears to this boiling syrup. Cook until the fruit can be readily pierced with a straw, let stand in a covered kettle overnight. Next day pack into sterilized Kerr jars. Fill jar to within V2 inch of top with fruit and syrup. Put on cap, screw band firmly tight. Process in Boiling Water Bath 20 minutes.

PICKLED VEGETABLE SALAD7 cups shredded cabbage (11/2 to 2 lbs.)3 cups shredded carrots3 cups green pepper (slices or rings)2 cups onion slices4 cups white wine vinegar 1 cup sugar1 tablespoon saltV2 cup mixed pickling spices (tied in cloth)

COMBINE vinegar, sugar, salt and spices. Boil for 10 minutes. Add vegetables and boil for 5 minutes. Remove spice bag and pack vegetables in Kerr jars. Fill to within 1 inch of top of jar and add syrup to within V2 inch of top of jar. Put on cap, screw band firmly tight. Process 30 minutes in Boiling Water Bath. Yield: 4 pints.

PICKLED EGGS24 fresh eggs 6 cups cider vinegar2 tablespoons peppercorns 1 tablespoon whole allspice V i tablespoon maceV2 tablespoon coriander seeds

1/2 tablespoon cardamon seeds 1/2 tablespoon cloves 10 small hot red peppers 3 tablespoons sugar

COOK eggs in simmering water for 15 minutes. Place eggs in cold water, remove shells and pack into sterilized jars. In a kettle combine vinegar, spices, and sugar. Bring to boil, reduce heat and simmer for 5 minutes. Pour hot liquid over hard- cooked eggs. Place lid on jar and store in refrigerator. Use within a month.

RIPE YELLOW CUCUMBER PICKLESPEEL ripe yellow cucumbers. Cut in halves length-wise. Scrape out seeds with a spoon. Cut each half in fourths and soak in water overnight. Drain and make a syrup of:2 cups white vinegar 1 cup water 1 cup sugarV2 teaspoon mustard seed 1 teaspoon mixed spices

Bring to boil. Add cucumbers and boil about 3 minutes. Pack pickles solidly into sterilized Kerr jars. Add 1 teaspoon salt and V2 onion, sliced, to each quart. Fill jar to within V2 inch of top with pickles and boiling syrup. Put on cap, screw band firmly tight. Process in Boiling Water Bath 5 minutes.

SACCHARINE (SOUR) PICKLES7 quarts medium cucumbers 1 teaspoon powdered saccharine 1 cup dry mustard 1 cup salt 1 gallon vinegarWASH cucumbers and pack into sterilized Kerr jars. Mix saccharine, mustard and salt and add to the vinegar. Pour over cucumbers in the jar to within V2 inch of top. Seal. Process in Boiling Water Bath 10 minutes.

SOUR PICKLESMedium cucumbers 1 gallon cider vinegar 1 quart water 1 cup salt 1 cup sugar1 cup white mustard seedWASH medium cucumbers and pack them into sterilized Kerr jars. Fill to within V2 inch of top. Mix other ingredients and bring to a boil. Pour boiling solution over the cucumbers to within V2 inch of top of jar. Put on cap, screw band firmly tight. Process in Boiling Water Bath 5 minutes.

SWEET PICKLES (14 DAYS)INTO a clean stone jar put 2 gallons of cucumbers, washed and sliced lengthwise. Regardless of size, cucumbers must be sliced or they will shrivel. Dissolve 2 cups of salt in one gallon of boiling water and pour while hot over pickles. Then cover and weight down pickles and let stand for 1 week. Remove scum daily. On the eighth day, drain, then pour 1 gallon of boiling water over them and let stand 24 hours. On the ninth day, drain and pour 1 gallon of boiling water with 1 tablespoon of powdered alum over the pickles and let stand 24 hours. On the following day or tenth day, drain again, pour 1 gallon boiling water over them, let stand 24 hours, then drain.

For the pickling mixture, combine 5 pints of vinegar boiling hot, 6 cups of sugar, V2 ounce (5 teaspoons) celery seed, 1 ounce (3 tablespoons, broken) cinnamon stick. Pour this over the pickles. Drain off for three mornings, add 1 cup sugar each morning, reheat and pour back over pickles. With third and last heating pack pickles into sterilized Kerr jars to within V2 inch of top. Cover them with boiling syrup to within V2 inch of top of jar. Put on cap, screw band firmly tight. Process in Boiling Water Bath 5 minutes.

SWEET PICKLE STICKSUSE fresh, firm medium cucumbers. Wash and cut them into sticks. Pour boiling water over them and let stand 4 to 5 hours. Drain and pack solidly into sterilized Kerr jars. Make a solution of:3 % cups vinegar

3 cups sugar 3 tablespoons salt

4 V2 teaspoons celery seed 4 Y2 teaspoons turmeric

% teaspoon mustard seedBoil the solution for 5 minutes. Pour boiling

hot over the cucumbers to within V2 inch of top of jar. Put on cap, screw band firmly tight. Process in Boiling Water Bath 5 minutes. Solution fills 6 pint jars.Note: If sweeter pickle is desired, double meas

urement of sugar.

VIRGINIA CHUNK SWEET PICKLES75 cucumbers 4 or 5 inches long,

or 2 gallons small onesMAKE brine of 2 cups salt to one gallon water. Boil and pour over cucumbers boiling hot. Weight down to keep under brine. Let stand one week. Remove scum daily. Drain and cut in chunks. For the next three mornings make a boiling solution of one gallon water and one tablespoon powdered alum and pour over the drained pickles. Make this fresh hot bath for three mornings. On the fourth morning drain and discard alum water. Heat 6 cups vinegar, 5 cups sugar, Vz cup pickling spice and 1 tablespoon celery seed to boiling and pour over pickles. On the fifth morning drain this liquid off and add to it 2 cups more sugar, heat again to boiling and pour over the pickles. On the sixth morning drain liquid, add 1 cup sugar, heat, pack the pickles into sterilized Kerr jars and fill to within V2 inch of top with the boiling liquid. Put on cap, screw band firmly tight. Process in Boiling Water Bath 5 minutes. Yield: 18 pints.

WATERMELON PICKLESRIND of one large watermelon. Peel and remove all green and pink portions from the rind. Cut in one inch cubes and soak overnight in salt water (four tablespoons salt to one quart of water). Drain, cover with fresh water and cook until almost tender. Drain the watermelon and make a syrup of 8 cups of sugar, 4 cups of vinegar, 8 teaspoons of whole cloves, 16 sticks of cinnamon and a little mustard seed. (Tie spices in cheesecloth bag.) Heat the syrup and spices to boiling and allow to set for 15 minutes. Add the drained rind and cook until clear and transparent. A few minutes before boiling time is up, add enough green or red food coloring to give desired color to the pickle. Pack boiling hot into sterilized Kerr jars to within V2 inch of top. Put on cap, screw band firmly tight. Process in Boiling Water Bath 5 minutes. Yield: 6 pints.

Relishes CUCUMBER RELISH

BEET RELISH1 pint chopped boiled beets 1 pint chopped cabbage

Va teaspoon white pepper Pinch red pepper

Vz teaspoon salt 1 cup chopped celery

% cup sugar 1 cup vinegar

Vz cup water

PEEL beets, mix all ingredients and let heat through. When boiling, pour into sterilized Kerr jars to within Vz inch of top. Put on cap, screw band firmly tight. Process in Boiling Water Bath 5 minutes. Yield: 2-3 pints.

CHOW-CHOW1 peck (1 2 V2 pounds) green tomatoes 8 large onions

10 green bell peppers 3 tablespoons salt 6 hot peppers (chopped)1 quart vinegar 1 tablespoon cinnamon 1 tablespoon allspice

Va teaspoon cloves 3 tablespoons dry mustard

Few bay leaves 1% cups sugar

V2 cup horseradish (optional)

CHOP tomatoes, onions and peppers together and cover with the salt; let stand overnight. Drain, add the hot peppers, vinegar, spices (tied in cheesecloth bag) and sugar; allow to boil slowly until tender (about 15 minutes). Add horseradish. Pack into sterilized Kerr jars to within V2 inch of top. Put on cap, screw band firmly tight. Process in Boiling Water Bath 5 minutes.

CORN RELISH10 cups corn

1 cup chopped green pepper 1 cup chopped sweet red pepper 1 cup chopped onion 1 cup chopped celery 1 tablespoon salt IY2 cups sugar2 Y2 tablespoons mustard seed1 teaspoon celery seed

Y2 teaspoon turmeric2 Y2 cups white vinegar2 cups water

DROP ears of corn in boiling water. Boil 5 minutes. Dip in cold water. Cut from cob; measure. Combine corn with remaining ingredients and boil 15 minutes. Pack into sterilized Kerr jars to within V2 inch of top. Put on cap, screw band firmly tight. Process in Boiling Water Bath 15 minutes. Yield: 5-6 pints.

4 cups ground, unpeeled cucumber (about 4)1 cup ground green pepper (about 2)Vz cup ground sweet red pepper (about 1)3 cups ground onion 3 cups finely diced celery V4 cup salt 3 V2 cups sugar2 cups white vinegar1 tablespoon celery seed 1 tablespoon mustard seed

USE coarse blade on grinder. Combine all vegetables in large bowl, sprinkle with salt, cover with cold water, let stand 4 hours. Drain thoroughly in colander, press out all excess liquid. Combine sugar, vinegar, celery seed and mustard seed. Bring to boil, stirring until sugar is dissolved. Stir in drained vegetables, simmer 10 minutes. Pack into Kerr jars to within V2 inch of top. Put on cap, screw band firmly tight. Process in Boiling Water Bath 10 minutes. Yield: 5-6 pints.

DIXIE RELISH1 pint chopped sweet red peppers 1 pint chopped sweet green peppers 1 quart chopped cabbage1 pint chopped onions2 hot peppers5 tablespoons salt 4 tablespoons mustard seed 2 tablespoons celery seed V2 cup sugar 1 quart vinegar

MIX vegetables together, cover with the salt and let stand overnight. Drain, then add spices, sugar and vinegar and pack into sterilized Kerr jars to within Vz inch of top. Put on cap, screw band firmly tight. Process in Boiling Water Bath 5 minutes. Yield: 5 pints.

PEAR RELISH1 gallon ground pears (hard, Keiffer variety)8 cups ground onions8 sweet green peppers (chopped)2 hot red peppers (chopped)2 quarts white vinegar 2 V2 teaspoons salt3 tablespoons dry mustard 6 teaspoons allspice2 teaspoons cloves 2 teaspoons cinnamon 2 teaspoons turmeric4 cups sugar

PEEL pears before grinding. Mix ingredients and bring to boil. Simmer 15 minutes. Pack into sterilized Kerr jars to within V2 inch of top. Put on cap, screw band firmly tight. Process in Boiling Water Bath 5 minutes. Yield: 10 pints.

INDIA RELISH4 large sweet green peppers 4 large sweet red peppers

12 green tomatoes 6 cucumbers (6 inches long)2 large onions 6 tablespoons salt 2 cups cabbage (chopped)2 small hot peppers 2 1/2 cups sugar3 cups vinegar3 tablespoons mustard seed 1 teaspoon turmeric

Vz teaspoon ground mace1 teaspoon cinnamon2 teaspoons ginger root3 bay leaves (1 teaspoon crushed)

REMOVE seeds from peppers. Put peppers, tomatoes, cucumbers, and onion through food chopper, using coarse blade. Stir salt into vegetables. Let set overnight. Next morning place vegetables in a colander and force out as much brine as possible. Chop cabbage very fine. Combine all the vegetables. Add sugar, vinegar and spices. Mix well and heat to boiling. Boil 3 minutes. Pack into sterilized Kerr jars to within Vz inch of top. Put on cap, screw band firmly tight. Process in Boiling Water Bath 5 minutes. Yield: 8 pints.

PICCALILLI1 quart chopped cabbage1 quart chopped green tomatoes2 sweet red peppers (chopped)2 sweet green peppers (chopped)2 large onions Va cup salt IV2 cups vinegar IV2 cups water2 cups firmly packed brown sugar 1 teaspoon dry mustard 1 teaspoon turmeric 1 teaspoon celery seed

CHOP the cabbage, tomatoes, peppers and onions. Mix with the salt and let stand overnight. Next morning drain and press to remove all liquid possible. Boil vinegar, water, sugar and spices 5 minutes. Add the chopped vegetable mixture. Bring to a boil and pour into sterilized Kerr jars to within V2 inch of top. Put on cap, screw band firmly tight. Process in Boiling Water Bath 5 minutes. Yield: 6 pints.

RED PEPPER RELISH2 dozen red bell peppers 7 medium onions 2 tablespoons mustard seed2 tablespoons salt3 cups vinegar 3 cups sugarGRIND peppers and onions, saving the juice. Combine all ingredients. Boil 30 minutes. Pack into sterilized Kerr jars to within V2 inch of top. Put on cap, screw band firmly tight. Process in Boiling Water Bath 5 minutes. Yield: 4 pints.

STUFFED GREEN PEPPERSSELECT fresh, firm medium green peppers. Cut a circle out of the stem end and save for later use. Remove seed and white sections from peppers. Make a brine of 2 cups of salt to 1 gallon of water. Place peppers and circles into the brine, let stand1 week. Remove from brine and pour 1 gallon of hot water with 1 tablespoon of powdered alum over the peppers and let stand overnight. Drain well. Prepare relish filling as follows:

2 dozen green peppers 1 dozen red peppers1 dozen onions 6 teaspoons salt 4 cups sugar1 teaspoon red pepper3 cups vinegar

Put peppers and onions through food chopper. Mix them and cover with boiling water and let stand 10 minutes. Drain and let stand another 10 minutes. Place in kettle and add salt, sugar, red pepper, and vinegar. Simmer 5 minutes. Fill the drained peppers with above relish mixture, Piccalilli or Dixie relish. Replace tops of peppers sewing them in place or fastening with tooth picks. Pack stuffed peppers into sterilized Kerr jars. Fill to within Vz inch of top of jar with the following vinegar solution which has been brought to a boil:

8 cups vinegar2 cups water 1 cup sugarIV2 tablespoons mustard seed 1 tablespoon salt 1 tablespoon stick cinnamon IV2 tablespoons celery seed

Put on cap, screw band firmly tight. Process in Boiling Water Bath 20 minutes. This relish fills about 2 dozen medium peppers.

UNCOOKED RELISH1 pint sweet red peppers (chopped)1 pint sweet green peppers (chopped)1 quart cabbage (chopped)1 pint white onions (chopped)2 teaspoons celery seed4 cups sugar1 quart vinegar2 or 3 hot peppers5 tablespoons saltPUT each vegetable through food chopper, using coarse blade. Drain off and discard liquid. Measure each vegetable after chopping. Mix vegetables with the salt and let stand overnight. Next morning drain off as much liquid as possible. Add spices, sugar and vinegar to vegetables and mix well. Pack into sterilized Kerr jars to within Vz inch of top. Put on cap, screw band firmly tight. Process in Boiling Water Bath 15 minutes. Yield: 5-6 pints.

Catsup, Chutneys & Sauces

APPLE CATSUP1 cup sugar1 teaspoon pepper1 teaspoon cloves1 teaspoon dry mustard2 teaspoons cinnamon1 tablespoon salt2 onions (chopped fine)

12 apples2 cups cider vinegar

MIX the sugar, peppers, cloves, mustard, cinnamon and salt. Then add onions.

Wash, core and cut apples in quarters. Put into saucepan, cover with boiling water, bring to boil and let simmer until soft. The water should be nearly gone; then rub through fine sieve and for each quart of pulp add the above mixture of sugar, onions and spices. After the two mixtures are blended, add vinegar, bring to boil and let simmer 30 minutes. Pour into sterilized Kerr jars to within V2 inch of top. Put on cap, screw band firmly tight. Process in Boiling Water Bath 5 minutes. Yield: 3-4 pints.

TACO SAUCE(See photo opposite page)

3 cups tomatoes, peeled and chopped 3 cups whole jalapeno pepper,

seeded and finely chopped % cup onion, chopped 1 1/2 teaspoons salt 3 garlic cloves, minced 1 1/2 cups vinegar(Use rubber gloves to remove seeds from Jalapenos.)COMBINE all ingredients, bring to a boil. Cover and simmer five minutes. Pack in sterilized jars. Use all the liquid. Divide it evenly among the jars. Put on cap, screw band firmly tight. Process in Boiling Water Bath.

Process: Pints 30 minutes Start counting processing time when water returns to a boil.

TOMATO CATSUP1 peck (1 2 1/2 pounds) ripe tomatoes2 medium onions1/4 teaspoon cayenne pepper2 cups cider vinegar1 1/2 tablespoons broken stick cinnamon 1 tablespoon whole cloves3 cloves garlic (finely chopped)1 tablespoon paprika1 cup sugar 2 V2 teaspoons saltWASH and slice tomatoes and boil until soft. Into another kettle slice the onions. Cover with a small quantity of water and cook until tender. Run the cooked onions and tomatoes through a sieve. Mix the onion and tomato pulp. Add the cayenne pepper. Boil this mixture rapidly until it has been reduced to about V2 original volume.

Place vinegar in an enamel pan; add a spice bag containing the cinnamon, cloves and garlic. Allow this to simmer for about 30 minutes, then bring to boil. Place cover on pan and remove from heat. Allow this to stand in covered pan until ready to use.

When tomato mixture has cooked down to V2 original volume, add vinegar mixture, of which there should be 11A cups. Add the paprika, sugar and salt and boil rapidly until thick. This should require about 10 minutes. Pour while boiling into sterilized Kerr jars to within V2 inch of top. Put on cap, screw band firmly tight. Process in Boiling Water Bath 5 minutes. Yield: 6 pints.

APPLE CHUTNEY12 apples

1 minced red bell pepper1 pint cider vinegar

V2 cup currant jelly2 cups sugar8 tablespoons lemon juice 2 minced green bell peppers 1 cup seeded raisins (chopped)1 tablespoon ground ginger

V2 teaspoon cayenne pepper 1 tablespoon salt

PARE, core and chop apples. Add all ingredients together and simmer until thick. Pour into sterilized Kerr jars to within V2 inch of top. Put on cap, screw band firmly tight. Process in Boiling Water Bath 5 minutes. Yield: 3 pints.

PEACH CHUTNEY1 medium onion 1 small clove garlic1 cup seedless raisins 8 cups peaches (diced)2 tablespoons chili powder1 cup crystallized ginger (chopped)2 tablespoons mustard seed 1 tablespoon salt1 quart vinegar 2 1/4 cups brown sugarPUT onion, garlic and raisins through food chopper using fine blade. Peel, dice and measure peaches. Mix peaches with remaining ingredients. Add the onion, garlic and raisin mixture. Mix well. Simmer an hour, or until deep brown and thick. Pack into sterilized Kerr jars to within V2 inch of top. Put on cap, screw band firmly tight. Process in Boiling Water Bath 5 minutes. Yield: 2-3 pints.

TOMATO CHUTNEY30 large ripe tomatoes

6 large pears 6 large peaches 6 large apples 4 large onions 2 cups vinegar 4 cups granulated sugar 2 tablespoons salt1 package mixed pickling spices (tied in cloth)

PEEL and chop fine tomatoes, pears, peaches, apples and onions. Mix all ingredients and boil until thick. Pour into sterilized Kerr jars to within V2 inch of top. Put on cap, screw band firmly tight. Process in Boiling Water Bath 5 minutes. Yield: 12 pints.

CHILI SAUCE1 gallon (or 6 V4 pounds) ripe tomatoes (peel and

core before measuring)% cup white onions (chopped)1 1/2 cups sugar1 teaspoon nutmeg% teaspoon Tabasco sauce V2 teaspoon curry powder2 cups vinegar5 teaspoons salt 2 teaspoons ginger 1 teaspoon cinnamon 1 teaspoon mustard

PUT tomatoes and onions through food chopper. Add all other ingredients and boil 2 hours or until thick stirring frequently to prevent scorching. Pour into sterilized Kerr jars to within V2 inch of top. Put on cap, screw band firmly tight. Process in Boiling Water Bath 5 minutes. Yield: 5-6 pints.

BARBECUE SAUCE6 tablespoons brown sugar 3 tablespoons paprika 3 teaspoons salt 3 teaspoons dry mustard % teaspoon chili powder Vs teaspoon cayenne pepper 6 tablespoons Worcestershire sauce3 cups tomato juice % cup chili sauce % cup vinegarIV2 cups onions (chopped)

MIX all ingredients thoroughly. Boil for 15 minutes. Pour into sterilized Kerr jars to within V2 inch of top. Put on cap, screw band firmly tight. Process in Boiling Water Bath 10 minutes. Yield:4 half-pints.

TOMATO PUREE1 onion 3 stalks celery 3 sweet peppers

1 2 cups tomatoes (quartered)SIMMER all ingredients until soft. Press through sieve, season with salt and pepper. Fill Kerr jars to within V2 inch of top. Put on cap, screw band firmly tight. Yield: 4 pints. Process in Boiling Water Bath 45 minutes.

HOT SAUCE72 hot red peppers

2 cloves garlic 2 tablespoons sugar1 teaspoon salt4 teaspoons grated horseradish2 cups water2 cups vinegar

PEEL and mince garlic. Wash peppers and combine with garlic. Place in saucepan with water. Cover pan. Cook until very tender. Press through sieve. Add other ingredients to pureed product. Cook until well blended and thickened. Pour into Kerr jars to within V2 inch of top. Put on cap, screw band firmly tight. Process in Boiling Water Bath 10 minutes. Makes 1 half-pint.

TANGY SWEET MUSTARD1 cup sugar V2 cup flour3 tablespoons Dry Mustard1 tablespoon turmeric2 cups vinegar

MIX dry ingredients together. Add vinegar and cook in double boiler until thick. Pour while hot into jars. Put on cap, screw band firmly tight.

Process: Pints 5 minutes Boiling Water Bath

56

Canning for the Diabetic

CANNING FOR THE DIABETIC PEACH JAMCANNING FRUIT WITHOUT SUGAR — All fruit and fruit juices can be successfully canned in KERR jars without sugar.

CANNING FOR SUGAR FREE DIET: HOT PACK: Preheat fruits over low heat in small amount of water. Pack hot fruits and cover with juice from precooking kettle. Process according to time table. RAW PACK: Pack fruit raw. Add fruit juice to within 11/2 inches of top of jar. To obtain fruit juice, crush thoroughly ripe fruit and bring to boil over low heat. Strain through clean cloth. Process jars with water of fruit juice same time as fruits packed with syrup.

ARTIFICIAL SWEETNERS: Some artificial sweeteners may be used in canning and freezing. Check manufacturer’s recommendations before using and follow recommendations as to use and quantity.

Write to American Diabetes Association, Inc., 2 Park Avenue, New York, NY 10016 for further information for the diabetic.

SUGAR-FREE FREEZING OF FRUITSPREPARING FRUITS:

Work with a small amount of fruit at a time to allow for quick handling and prompt freezing. Wash the fruit in cold water, and if necessary, wash a second time, but always handle it gently. Never allow fruit to stand in water. Lift from the water and drain. When fruit is drained well, remove stems from berries; pits from cherries, plums, apricots, peaches and prunes, and peel from apples, peaches and pears. Peaches and apples can be sliced or cut into halves or quarters. Strawberries are sometimes sliced or crushed. To prevent discoloration after peeling, place apples, apricots, peaches and pears in cold water and lemon juice — 1 gallon water and 3 tablespoons lemon juice or use Ascorbic Acid mixture following manufacturers directions. Do not allow them to stand in the solution any longer than necessary. Drain well before packing. Sprinkle dry ascorbic acid over peaches, pears, pineapple, apples and apricots. Pack all fruits in Kerr jars to within 1 inch of top. Put on cap, screw band tight. Freeze immediately.

1 quart peeled peaches3 to 4 teaspoons artificial sweetener2 tablespoons lemon juice 1 box powdered pectin

CRUSH peaches in saucepan. Stir in lemon juice, powdered pectin and artificial sweetener. Bring to boil and boil 1 minute stirring constantly. Remove from heat. Continue to stir 2 minutes. Pour into sterilized Kerr half-pint jars to within Va inch of top. Put on cap, screw band tight. When cool, store in refrigerator. Yield: 2 V2 half pints.

STRAWBERRY JAM1 quart cleaned strawberries 3 to 4 teaspoons artificial sweetener 1 box powdered pectin 1 tablespoon lemon juice

CRUSH strawberries in saucepan. Stir in lemon juice, powdered pectin and artificial sweetener. Bring to boil and boil 1 minute stirring constantly. Remove from heat. Continue to stir 2 minutes. Pour into sterilized Kerr half-pint jars to within Va inch of top. Put on cap, screw band tight. When cool, store in refrigerator. Yield: 2 V2 half pints.

APPLE JELLYMade with Commercially Canned Juice

2 tablespoons unflavored gelatin1 quart unsweetened apple juice2 tablespoons lemon juice (strained)2 tablespoons artificial sweetener

IN kettle soften gelatin in apple juice and add lemon juice. Bring to a boil dissolving gelatin, boil 1 minute. Remove from heat. Stir in liquid sweetener. Pour into sterilized Kerr jelly glasses or half-pint jars to within V2 inch of top. Cover with paraffin or put on cap, screw band tight. When cool store in refrigerator. Yield: 4 half-pints.

PEACHES IN ORANGE JUICE4 pounds firm ripe peaches 2 quarts water 2 tablespoons citric acid 2 cups unsweetened orange juiceIN large bowl stir together water and 1 tablespoon citric acid. Set aside for soaking solution. Select firm ripe peaches, remove peel and pits. Drop into solution to prevent discoloration. Drain.

Raw Pack: Pack halves into Kerr jars to within V2 inch of top. Boil 2 cups unsweetened orange juice and 1 tablespoon citric acid. Fill to within 11/2 inches of top with boiling juice. Put on cap and screw band firmly tight.

Hot Pack. Boil for 3 minutes in unsweetened orange juice and citric acid. Pack jars to within V2 inch of top with peaches. Fill to within V2 inch of top with boiling juice. Put on cap, screw band firmly tight. Process in Boiling Water Bath 25 minutes. Yield: 8 pints.

GRAPE JELLY2 tablespoons unflavored gelatin1 pint & 8 oz. unsweetened grape juice2 tablespoons lemon juice (strained)2 tablespoons artificial sweetenerIN kettle, soften gelatin in grape juice and add lemon juice. Bring to a boil, dissolving gelatin. Boil 1 minute. Remove from heat. Stir in liquid sweetener. Pour into sterilized Kerr jelly glasses or half-pint Kerr jars to within V2 inch of top. Cover with paraffin or put on cap, screw band tight. When cool store in refrigerator. Yield: 4 half-pints.

FRENCH PICKLES1 quart carrots (diced)1 quart celery (cut fine)1 quart lima beans (small)1 quart small green cucumbers (cut fine)1 quart corn (cut from cob)1 quart onions (chopped fine)1 quart green tomatoes (sliced fine)V2 quart sweet red peppers (cut fine)COOK each vegetable separately until vegetables are barely tender. Season to taste with salt. Drain well. Add:V2 cup white mustard seed V2 ounce turmeric 1 ounce celery seed

Mix thoroughly, cover with vinegar and let come to the boiling point, stirring frequently. Pack into sterilized Kerr jars to within V2 inch of top. Process in Boiling Water Bath 10 minutes.

SWEET SPICED PICKLES5 lbs. small cucumbers V2 cup salt 2 cups vinegar 2 cups water3-4 tablespoons artificial sweetener 1 teaspoon cinnamon V4 teaspoon ground allspice 1/4 teaspoon ground clovesSCRUB cucumbers, place in bowl with salt and add 3 cups water. Let stand 24 hours. Rinse in cold water, then in boiling water, drain. Pack cucumbers in sterilized Kerr jars to within V2 inch of top. Combine remaining ingredients, bring to a rapid boil. Pour over cucumbers to within V2 inch of top. Put on cap, screw band firmly tight. Process in Boiling Water Bath 10 minutes. Yield:

TOMATO SAUCE18 Tomatoes 2 green peppers2 medium onions3 tablespoons artificial sweetener, or to taste 2 teaspoons salt1 teaspoon ground cinnamon

V2 teaspoon ground cloves1 teaspoon allspice2 cups vinegar

PEEL, core, and chop tomatoes. Chop peppers and onions fine. Combine all ingredients. Boil slowly 4 hours or until thick. Fill boiling hot to within V2 inch of top of jar. Process 10 minutes in Boiling Water Bath.

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i^ e i t 'J A R S AND CAPS PREVENT VAPOR LOSS, FREEZER BURNS AND PROTECT AGAINST ODORS

Have you thought of using your Kerr jars in the freezer as well as for canning? They are equally adapted to both and as a container for your frozen foods, they have many advantages. The glass in Kerr jars is as durable for freezing as for canning — well tempered and just as strong at lower temperature as at high temperature. The usual care in handling the jars is all that is required.

As you know, one of the important steps in freezing is selecting a container that will protect the food all during storage. It must protect the food against drying out, loss of flavor and keep odors from mingling. The Kerr fruit jars, with the Kerr mason (two-piece metal) caps are also leak- proof — no dripping of syrup or liquid. The clear glass makes labeling unnecessary. Only the date of freezing on each container is all that is needed. A china pencil is ideal for this. Write the date on the lid or on the jar.

All styles and sizes of Kerr jars can be used. The tapered half pint is especially nice for small quantities of food. Its shape permits immediate removal of the frozen food. When larger sizes are used, the Kerr wide mouth mason jars are especially convenient. The wide mouth mason pint is tapered and thawing of the frozen food is not necessary. In the quart size the frozen food can be removed soon after it begins to thaw. Just these few simple steps for handling the jars:

1. Examine Kerr jars to make sure there are no nicks or cracks in them. Wash jars well in hot soapy water, rinse and scald them. Invert the jars on a clean cloth to drain and cool.

2. The charts on page 63 will give you information on preparing the food and filling the jar.

3. Place the Kerr mason cap on the jar with the sealing composition next to the glass and screw the band tight. This is the same two-piece Kerr mason cap used for canning. No special cap is needed for freezing. The jars are now ready for the freezer.

THAWING FOODIf the product in the jar is a fruit, it is best to

permit it to thaw at room temperature until the fruit can be removed from the jar or until it is sufficiently thawed to serve. Or the jar of fruit can be thawed by the same method suggested for vegetables and meats. To thaw jars of vegetables or meats, set the jar under the COLD WATER tap and turn a small stream of water on the cap. Food can then be removed immediately from Kerr tapered jars. For larger size jars, as water runs down the sides of the jar it will hasten the thawing. After a few minutes under the cold water, the jar of food can be set into a pan containing luke-warm water — let this water come up to the neck of the jar. Only a short time is needed for sufficient thawing to permit the removal of the frozen food.

Kerr jars and caps which have been used in

the freezer may serve again and again in the same capacity or these jars and caps may be used for home canning. The freezing to which they have been subjected does not harm them.

SELECT PROPER VARIETY AND GOOD QUALITY IN FOODS

Just as in canning, there are certain steps which must be carefully followed if the frozen foods are to be satisfactory. One of the first steps is selecting the proper foods at the right stage of maturity — just at the stage when they would be best eaten fresh. Over-ripe foods produce a frozen food that is lacking in flavor and color. Some varieties freeze more successfully than others — retain their color, flavor and texture better. Your Agricultural College or your County Extension Agent can suggest the best freezing varieties that are available in your locality.

FREEZING FRUITS

PREPARING FRUITSWork with a small amount of fruit at a time to

allow for quick handling and prompt freezing. Wash the fruit in cold water, and if necessary, wash a second time, but always handle it gently. Never allow fruit to stand in water. Lift from the water and drain. When fruit is drained well, remove stems from berries; pits from cherries, plums, apricots, peaches and prunes, and peel from apples, peaches and pears. Peaches and apples can be sliced or cut into halves or quarters. Strawberries are sometimes sliced or crushed. To prevent discoloration after peeling, place apples, apricots, peaches and pears in cold water and lemon juice — 1 gallon water and 3 tablespoons lemon juice or use Ascorbic Acid mixture following manufacturers directions. Do not allow them to stand in the solution any longer than necessary. Drain well before packing into jars or rolling in sugar.

MOST FRUITS NEED SUGAR OR SYRUP

Sweetening fruits before freezing helps develop flavor and hold color.

SYRUP PACK: The syrup pack is most satisfactory if fruit is to be used as a sauce. It is also best for apples, apricots, peaches and pears that discolor quickly. Mix sugar and water and boil until sugar is dissolved. Make syrup well in advance of the preparation of the fruit. It must be cold before pouring over the fruit. Any of the following syrups may be used with fruits of any kind. Selection of the syrup will depend upon how sweet you want the fruit, and to some extent upon how you plan to use the fruit.

Syrup Cups of sugar Cups of water Kind of syrup30% 2 4 Medium40% 3 4 Medium Heavy50% 4 4 Heavy60% 6 4 Extra Heavy

Allow 1 cup of syrup for each quart of fruit.Pack prepared and drained fruit firmly into Kerr

jars, filling to within 1 inch of the top. Add the cold syrup according to chart on page 63, being sure syrup covers the fruit. Place a small piece of crumpled wax paper on top of the fruit to keep it under the syrup. Put Kerr cap on jar and screw the band tight. Freeze immediately.

DRY SUGAR PACK: A dry sugar pack works well with juicy fruits. It draws juice from fruit and when packed there is usually enough syrup to cover the fruit. It also works well with fruits cut into small pieces, such as sliced strawberries. To the prepared and drained fruit add dry sugar. Most fruits need about 1 cup of sugar to 4-6 cups of fruit. Turn fruit over and over until each piece is completely coated. Put sugar coated fruit and syrup which forms, in jars, packing firmly, filling jars according to chart on page 63. Put Kerr caps on jars and screw bands tight. Freeze immediately.

UNSWEETENED PACK: (for berries only if desired instead of syrup or sugar pack.) Put the prepared, washed, and drained berries into clean Kerr jars, packing them firmly. Do not add liquid or sweetening of any kind. Put Kerr cap on jar and screw band tight. Freeze immediately.

KEEPING COLORSuch fruits as apples, apricots, peaches and pears need special treatment to prevent discoloration. This is done by adding Ascorbic Acid (Vitamin C). Commercial Ascorbic and Citric acid mixtures may be used, follow manufacturer’s directions.

Ascorbic Acid can be bought at drug or grocery stores. It can be obtained in tablet or crystalline form.

The ascorbic acid is added to syrup or sugar just before combining it with the fruit. Add % teaspoon ascorbic acid to each quart of chilled syrup. Stir ONLY enough to dissolve. If the crystalline form is not available, use 10 tablets of 200 milligrams each. Dissolve these in Vfe cup of warm water and add to each quart of the syrup.

For dry sugar packs, mix about 1A teaspoon of ascorbic acid with the amount of sugar that you will use for each quart of the fruit. Or dissolve 1/4 teaspoon of ascorbic acid in 2 tablespoons water. Sprinkle this over a quart of the fruit. Turn fruit over and over to cover all parts, then add sugar and turn until fruit is completely coated. Add ascorbic acid to the sugar or syrup just before using it.

— FREEZING VEGETABLES —All vegetables for freezing should be garden

fresh, young and tender. If vegetables must be held several hours between gathering and freezing, put them in the refrigerator. Work rapidly and with small quantities of vegetables at a time.

PREPARING THE VEGETABLESWash the vegetables in cool water to remove

all soil. Do not let the vegetables stand in water. As they are being washed, sort for size and stage of maturity, discarding any inferior vegetables. Prepare as for table use by cutting into size and removing peel or husks.

BLANCHING (SCALDING)All vegetables, except bell peppers, MUST be

blanched before freezing. This scalding prevents changes in flavor or color. Blanching is done in eitner boiling water or steam. The boiling water method is usually more convenient for home use.

Time for blanching varies with each vegetable. Use a large kettle with a lid. Put at least one gallon of water in the kettle and blanch only one pound (about 1 quart) of prepared vegetables at a time. Put the vegetables in a perforated metal basket or cheesecloth bag. When water in kettle is at a GOOD ROLLING BOIL, immerse the vegetables in it. Put lid on kettle and begin to count time immediately. Keep heat high and kettle covered until blanching time is up. The same water can be used again but BE SURE to bring it back to a good rolling boil before putting in other vegetables.

To blanch in steam, use a large kettle with a rack on the bottom. Put about 2 or 3 inches of water in the kettle and when this comes to a good, rolling boil, lower the wire basket or cheese cloth containing the vegetables — not more than one pound — onto the rack. Place the lid on the kettle. Begin counting time when the steam issues freely from under the lid. Steam blanching requires one or two minutes longer than water blanching.

CHILL, DRAIN, PACKCool all vegetables immediately in cold running

water or ice water. When thoroughly cold, drain and pack.

Pack vegetables firm but not tight. Fill jars according to chart on page 63. Do not add salt or other seasoning. Put on Kerr caps, screw band tight. Freeze at once.

CHICKENWide Mouth Jars make ideal containers for

chicken. Pieces of chicken can be removed from the jar with little thawing.

Cut up chicken. Chill. Do not add salt. Pack chicken firm but not tight. Wrap giblets in wax paper and put on top in the jar. Pack to within 1 inch of top. Do not add brine or water. Put Kerr cap on jar, screw band tight. Freeze.

APPLE PIE(See photo opposite page)

1 9" pie shell and W strips for lattice top1 quart frozen tart apples 1A cup flour1/2 cup white sugar 1/2 cup brown sugar 1/2 teaspoon cinnamon2 teaspoon lemon juice 1/2 tablespoon margarine6 maraschino cherries, halved(Partially thaw frozen apples.)MIX flour, sugars, spices and lemon juice. Sprinkle over apples; stir until apples are coated with flour mixture. Spoon into pastry shell. Dot with margarine. Interlace V2 inch strips of pastry over top, pressing top and bottom edges together. Garnish top with maraschino cherries. Bake in 400 degree F. oven for 50 minutes or until done.

AVOCADOAVOCADOS should be soft-ripe with bright green rind. Wash and cut in half and remove pit. Scoop pulp from rind and mash. Mix 3 tablespoons lemon juice with each quart puree. Pack into Kerr jars to within 1 inch of top. Put on cap, screw band tight and freeze immediately. Good for sandwiches, salads, dressings and dips.

DILLDO not wash. Break dill heads off stem. Place heads in Kerr jars. Put on cap, screw band tight and freeze immediately.

FREEZER PEACH JAM2 pounds fully ripe peaches 2 tablespoons lemon juice 5 cups sugar 1 box powdered pectin % cup boiling waterPEEL, pit and cut peaches in paper thin slices to make 21A cups fruit; place in large bowl and stir in sugar and lemon juice. Set aside. Combine pectin and boiling water. Bring to boil and boil 1 minute, stirring constantly. Add pectin mixture to fruit and stir 3 minutes. Fill half-pint Kerr jars to within 1 inch of top. Put on cap, screw band tight. Let stand at room temperature for 24 hours or until set. Then freeze. Yield: 8 half-pints.

FREEZER STRAWBERRY JAM2 cups crushed strawberries 4 cups sugar 3A cup water 1 box powered pectin

STIR strawberries and sugar in bowl. Bring water and pectin to boil and boil 1 minute, stirring constantly. Add pectin mixture to fruit and stir 3 minutes. Pour into half-pint Kerr jars to within 1 inch of top. Put on cap, screw band tight. Let stand at room temperature for 24 hours or until set. Then freeze. Yield: 6 half-pints.

MELONWASH, cut in half, remove seeds, cut in slices, cubes or balls. Melons may be frozen with or without sugar; if with sugar, use 1 part sugar to 4 parts melon or cover melon with chilled 30% syrup. Pack into Kerr jars to within 1 inch of top. Put on cap, screw band tight and freeze immediately. Dry Pack Melon Balls — Freeze balls on jelly roll pan lined with waxed paper. Pack in Kerr jars to within V2 inch of top. Freeze.

MUSHROOMSPREPARE as soon as possible after harvesting. Wash in cold water; cut off base of stem. Leave small mushrooms whole, cut large ones into four or more pieces of uniform size. Saute mushrooms in butter 4 minutes. Cool. Pack in Kerr pint jars to within 1 inch of top. Freeze immediately.

NUT MEATSPACK into Kerr jars. Fill jar to within V2 inch of top. Put on cap, screw band tight and freeze.

ONIONSCHOP onions and pack in Kerr jars to within V2 inch of top. Put on cap, screw band tight and freeze.

RED or GREEN BELL PEPPERSCHOOSE firm, tender peppers with glossy skin and thick flesh. Wash and remove seeds and stems. Slice or dice and pack in Kerr jars to within V2 inch of top. Put on cap, screw band tight and freeze. Peppers lose crispness when frozen. They are excellent for use in cooked dishes.

POTATOESNew Potatoes — Dig new potatoes when they are about the size of walnuts. Wash and scrub vigorously to remove tender skins. No paring is necessary although they may be scraped if desired. Either boiling water or steam is satisfactory for preparing potato sticks. Blanch 2 minutes or steam 3 minutes. Thoroughly chill, drain and pack into Kerr wide mouth jars. Quick freeze.French Fried Potatoes— For french frying, select mature potatoes which have been stored for 30 days. Wash, peel and cut into Vb inch sticks lengthwise, then crosswise into % inch strips. Rinse in cold water. Dry thoroughly between towels. Fry small amounts in deep, hot fat (360 degrees F.) about 5 minutes until tender but not brown. Drain on paper towel. Cool to room temperature. Pack into Kerr wide mouth jars. Seal, label, date and quick freeze.

SNOW PEASBlanch whole pods 3 minutes in boiling water. Drain Chill thoroughly. Drain.Pack into Kerr Jars and freeze.

SHRIMPREMOVE heads and sand veins from the shrimp. Separate tails from bodies. Peel, clean and pack into Kerr wide mouth jars. Screw cap down tight and quick freeze.

TOMATOESWASH, core and peel. May be frozen whole or cut in pieces. Pack in Kerr wide mouth tapered jars to within 1 inch of top. Put on cap. Screw band tight and freeze. Tomatoes that are frozen are to be used only as cooking or seasoning tomatoes as they will not be solid when thawed.

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Freezing ChartHEAD SPACE IN GLASS JARS IN INCHES (minimums)Space must be allowed for expansion of product and liquid

TYPE OF PACK Wide Mouth Jar No Shoulder

Wide Mouth Jar With Shoulder

Regular Mouth Jar With Shoulder

LIQUID — Fruit packed in Pint Quart Pint Quart Pint Quartjuice, syrup or water; Crushed or puree.

3/4 1 1 i y 2 2 2

Fruit Juices, Soups, Sauces 1 1V2 V / 2 i y 2 2 2 1/2

DRY — Fruit or vegetablespacked without liquid, or fruit in sugar pack.

1/2 1/2 3/4 1 1 1

VEGETABLES PREPARATION BLANCH TYPE OF PACK

ASPARAGUS Wash, cut in desired length. 2 to 4 Min. Without liquid.BEANS, Lima Shell, wash, sort. 2 to 3 Min. Without liquid.BEANS, Green or Wax Wash, cut in IV 2 inch pieces or leave whole. 3 to 4 Min. Without liquid.BROCCOLI Wash, trim, split lengthwise, 1 inch thick. 3 to 5 Min. Without liquid.BRUSSELS SPROUTS Cut off old leaves, leave whole. 4 Min. Without liquid.CARROTS Wash, peel. Cut in slices or dice. 3 Min. Without liquid.CORN, Whole Grain Husk, trim. Wash. Blanch, cut from cob. 5 to 7 Min. Without liquid.GREENS, All Kinds Should never be steamed. Blanch in water. 2 to 3 Min. Without liquid.PEAS, All Kinds Shell, sort, wash. 1 to 2 Min. Without liquid.PEPPERS,

Red or Green BellWash. Remove stem and seed. Chop or cut in halves or strips. — Without liquid.

FRUITS PREPARATION TYPE OF PACK

APPLES Peel, core, slice . Put in solution to prevent darkening. Drain and blanch 2 minutes in boiling water or slice directly into chilled syrup.

40% Syrup.

APRICOTS Wash, cut in halves, pit. 40 or 50% Syrup.BERRIES, except

STRAWBERRIESWash, drain well. 30 or 40% Syrup, or in dry

sugar, or pack without sugar.CHERRIES, Sour Wash, drain and pit. Cut in halves. 50 or 60% Syrup or dry sugar.CHERRIES, Sweet Wash, drain, pit or leave whole. 30 or 40% Syrup.CRANBERRIES Wash, drain. 50 or 60% Syrup, or in dry

sugar, or pack without sugar.FIGS Wash, remove stems, leave whole, halve or

slice.30 or 40% Syrup.

PEACHESNECTARINES

Wash, peel, pit. Cut in sections or slices. Put in solution to prevent darkening.

30 or 40% Syrup, or dry sugar with ascorbic acid.

PINEAPPLE Slice then peel. Remove eyes then core. Dice or leave in slices.

40 or 50% Syrup.

PLUMS and PRUNES Wash, halve and pit. 40 or 50% Syrup or dry sugar.RHUBARB Wash, trim, cut in 1 inch pieces. 50 or 60% Syrup.STRAWBERRIES Wash, hull, s lice or leave whole. 40 or 50% Syrup or dry sugar.TOMATOES Wash, core and peel. Cut into pieces or

freeze whole. ------- Without liquid.TOMATOES, Stewed Plain or add peppers, celery, onion. Cook 5-10 Min. With liquid.

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Answers to your Questions on Canning & Freezing

CAPS AND LIDS1. How do you open a jar of home canned food?

The Kerr mason lid is punctured with a sharp instrument. This releases the vacuum seal and the lid should remove easily.

2. Can Kerr mason lids be used a second time?No, because the composition is damaged by the first use.

3. Will Kerr mason caps fit other makes of jars? Kerr mason caps fit ALL MASON jars made to be used with two-piece caps.

4. Will flavor, color or keeping quality of canned foods be affected by the gold enamel on Kerr mason caps?Kerr mason caps are clean, pure and sanitary and in no way affect the flavor, color or the keeping quality of any canned food.

5. How can Kerr mason lids be separated if stuck together?By submerging them in boiling water for a few minutes, then dropping in cold water.

6. Should screw bands on Kerr mason caps be screwed tight BEFORE jars are placed in pressure canner or Boiling Water Bath to process?The bands on Kerr mason caps should always be screwed FIRMLY TIGHT BEFORE processing. Our instructions to screw bands FIRMLY TIGHT means as tight as the hand can turn the band without using undue force or a jar wrench.

7. Should screwbands be tightened after processing?It is not necessary to again tighten Kerr mason caps when jars are removed from the canner.

8. Does the condition of the screw bands prevent jars from sealing?Badly rusted screw bands may not tighten down properly. If top edge of screw band, which puts pressure on lid, is bent or pried up it will not hold lid against jar edge. DO NOT USE ONE-PIECE CAPS, only screw bands made for metal lids.

9. When jars are sealed with Kerr mason caps, will removing the screw bands before storing jars, cause the seal to release?No. Bands should be removed. Bands are unnecessary once jars are completely cold and the seal has formed.

10. How do Kerr mason caps seal?As the contents of the jar cools the vacuum forms, pulling the lid down over the jar mouth. The composition on the lid molds around the jar mouth sealing air out.

11. Does the black deposit sometimes found on the underside of the lid indicate spoilage or make food unsafe?No, if the jar is sealed and if this deposit is caused by tannins in the food or hydrogen sulphide which is released from the food by the heat of processing. Natural compounds in some foods cause the black or brown deposits.

12. Should Kerr mason lids be boiled before using?No. Only pour boiling water over them. The composition on the Kerr lid is already soft and does not need a heat treatment.

PROCESSING OF FOODS13. Should some allowance be made in time or

temperature of processing at higher altitudes?Yes. See chart on page 9 .

14. Is the oven a reliable method for processing fruits, tomatoes or any food?No. This is a dangerous method. In canning food it is important to know and control processing temperature. In oven canning the temperature will vary according to accuracy of oven regulator and circulation of heat. The dry heat is also very slow in penetrating into jars of food.

15. When foods are canned in half-pints or pint jars may the processing time be reduced?Half-pint jars require the same time as pints. Refer to the time tables, pages 8 and 9.

16. Is it possible to process two layers of jars in the canner at one time?Yes. Place small wire rack between the layers so water or steam will circulate freely around each jar.

17. Why is it necessary to exhaust the pressure canner?If air is not exhausted from canner the inside temperature will not correspond to the pressure on the gauge. If temperature in canner is lower than that shown on the gauge, this would mean underprocessing.

18. Why is liquid lost from jars during processing? Loss of liquid is due to packing jars too tight with food or adding too much liquid. Too high pressure variation or sudden lowering of pressure in using a pressure canner will also cause loss of liquid. Let pressure return to zero before opening the canner.

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19. If liquid is lost from jar during processing, should jar be opened to add more liquid?No. This should never be done. The loss of liquid will not cause spoilage and if the jar is opened after processing, it will need to be processed again.

20. When processing in the Boiling Water Bath, should water completely cover the jars?Yes. Water should cover jars at least 1 inch over top. If water boils down, add enough boiling water to keep at this height.

21. In the Boiling Water Bath Method, is it all right to allow jars to cool in the water?No. The product will be overcooked and certain types of spoilage may develop due to slow cooling.

22. Where should hot jars from the Boiling Water Bath or pressure canner be set to cool?Set hot jars on a folded cloth, board or rack. DO NOT set hot jars in a draft or on a cold, wet surface. Do not cover them with a cloth.

23. After processing should jars be turned upside down to test for leaks?Jars with Kerr caps should not be turned upside down while cooling because liquid from the canned food could seep between the lid and the top of jar causing sealing failures.

24. Why do jars of food spoil after being sealed for several weeks or months?It is usually caused by bacteria which were not destroyed by processing and which have become active. The gas pressure which builds up in the jar, after spoilage occurs, will break the seal.

FRUITS AND TOMATOES25. What processing method is used for canning

fruits and tomatoes?The Boiling Water Bath is the only recommended method of canning fruits and tomatoes.

26. Why should fruits be graded according to size and ripeness?Fruits should be uniform in size and firmness so that heat penetration will be equal.

27. May fruit be canned without sugar?Yes, by using fruit juice or water in place of syrup.

28. When fruit is packed cold, is it necessary to heat the syrup before it is poured over the fruit in jar?Boiling syrup is preferable as it speeds up the heating of the food.

29. Why do berries, fruits and tomatoes float from bottom of jar?This indicates shrinkage of foods and may occur when they are overripe, pack is too loose or syrup too heavy. The high temperature of pressure canner processing will also cause these foods to float. The water in the Boiling Water Bath should be at a good rolling boil when jars of food are placed in the canner. This prevents foods from starting to cook before water boils.

30. Why do some fruits turn brown after they have been canned? How can this be prevented?(a) Discoloration in top of jar is caused by

oxidation or enzyme activity which indicates air in the jar caused by a lack of heat in processing. Process fruits in the Boiling Water Bath for the recommended time.

(b) Fruit exposed to air too long after being peeled and before being canned. This can be prevented by dropping peeled fruit into slightly salted water until ready to put in jars, see page 12.

(c) Ascorbic acid (vitamin C) added to the light colored fruits will help prevent discoloration. Put 21/2 tablets of 50 milligrams in bottom of each pint jar before packing fruit; or add 1/2 teaspoon crystalline ascorbic acid to each quart of syrup before pouring over fruit in jars.

VEGETABLES31. How long should vegetables stand after gath

ering before being canned?No longer than is necessary. The rapid handling of the food before flavor changes occur and bacteria multiply is important in getting a good quality canned food.

32. Why must most vegetables be processed longer than is necessary to make them tender? The processing time which cooks some vegetables longer than they are cooked for table use, must be followed to kill the bacteria in the food. If bacteria is not killed, food will spoil.

33. What vegetables expand instead of shrink during processing?Corn, peas and lima beans. Because they are starchy and do expand during processing, they must be packed loosely.

34. Can vegetables be safely canned without salt?Yes. Salt is used for flavor only. It does not help prevent spoilage.

35. What kind of salt should be used in canning?Pure canning or pickling salt should be used. Table salt contains a filler that can cause cloudiness in the bottom of the jar that can be mistaken for spoilage.

36. What causes cloudy liquid in canned vegetables?It may be a sign of spoilage. In the starchy foods cloudiness may occur because the vegetables were too old or gathered too long before canning.

37. What causes corn to turn brown during processing?This most often occurs when too high a temperature is used. The high temperature causes a caramelization of the sugar in the corn. It may also be caused by some mineral, such as iron in the water used in canning. Some varieties turn brown more readily than others.

38. Why do beets turn white when canned?It is usually due to the variety of beets, or to canning beets that are too old or that have been gathered too long. If possible choose the very dark red variety and make sure they are young, tender and freshly gathered. Precook with 3 inches of top and all of root.

39. Must canned vegetables be boiled before tasting or using?Yes, they must be boiled or heated at boiling temperature in an open vessel for 10 to 15 minutes by baking, steaming or boiling.

40. When boiling home canned vegetables 10 to 15 minutes in an open vessel before serving them, must additional water be added to them? Only if needed for the boiling.

MEATS41. Can meats of all kinds be successfully canned

at home?All meats may be canned successfully if processed in the pressure canner and time table followed.

42. What is generally considered the proper time for animal heat to leave the body of the animal or fowl?Six to twenty-four hours, provided it is hanging in the open or a chill room. Meat, poultry and game should not be canned until the animal heat is gone.

43. Should meat be soaked in water before packing?No. The meat should be quickly rinsed in cool water or wiped with a clean, damp cloth. Standing in water may make the meat stringy and cause some loss of flavor.

44. Should bones be removed from poultry before canning?They may be canned either with or without the bones. Processing time for either pack is the same.

45. Should steak, chicken or other meats be rolled in flour or crumbs before canning?No. Flour or crumbs will slow down heat penetration in the meat and will flake off in bottom of jar. They may also give the food a slightly warmed-over flavor.

46. Should giblets of chicken be canned in same jar with chicken?No. Their flavor may permeate other pieces of chicken in the jar. They should be canned separately.

47. How should meat be packed in jar?Jars should be packed loosely and filled not more than 1 inch from top with meat. For precooked meats add 3 or 4 tablespoons liquid to each quart or fill jar not more than % full of liquid. DO NOT add liquid to meat packed raw.

48. Should canned meats be heated before tasting or using?Yes, heat at boiling temperature in an open vessel 10 to 15 minutes after removing from jar. This heating may be done by frying, baking or boiling, but the temperature of the meat must be as hot as boiling water.

JELLIES49. Must fruit juices contain special ingredients

for jelly making?Fruit juice must contain pectin, acid and sugar in proper proportions.

50. What is pectin?A natural substance found in all fruits, but the amount varies greatly in different kinds of fruit. The amount of pectin also changes with the ripeness of the fruit. Overripe fruits are low in pectin.

51. Why is the amount of pectin in fruit juice important?The amount of pectin determines the amount of sugar to be used.

52. What fruits contain pectin and acid? Which lack pectin? Which lack acid?Cranberries, quinces, green apples, crab apples, blackberries, concord grapes, plums, gooseberries, orange and lemon rind contain pectin and acid. Peaches, pears, cherries,

strawberries, pineapples and rhubarb contain practically no pectin when ripe. Pears and sweet apples contain practically no acid.

53. How can fruit juices be tested for pectin content?Use Jelemeter or mix 2 teaspoons sugar, 1 tablespoon Epsom salts, 2 tablespoons cooked fruit juice. Stir well and letstand for20 minutes. If mixture forms into asemi-solid mass the juice contains sufficient pectin.

54. How much juice should be made into jelly at one time?Not more than 6 to 8 cups. If a larger quantity of juice is used it will be necessary to boil it longer, causing loss of flavor and darkening the jelly.

55. Should jelly be made with cane or beet sugar?The test on cane and beet sugar shows them to be chemically the same. Either may be successfully used.

56. Should jelly be boiled slowly or rapidly?Jelly must be boiled rapidly. Long, slow boiling will destroy the pectin in the fruit juice.

57. In using a jelly thermometer, what is the proper temperature at which fruit juices will form jelly?Pure fruit juices (without the addition of commercial pectin) will form jelly at a temperature of 220° to 222° F. at sea level altitudes if the juices contain the proper proportion of pectin, acid and sugar. At higher altitudes, the jellying point will normally be 8° or 9° F. above the boiling point of water at that particular altitude.

58. What makes jelly (a), soft? (b), tough? (c), crystallize? (d), cloudy?(a) Jelly sometimes is syrupy because more

sugar has been used than the fruit juice requires; or because boiling (after the addition of sugar) was not continued long enough.

(b) Jelly is tough or stringy because too small a quantity of sugar was used for pectin present in juice, or because the jelly was boiled too long.

(c) Crystals appear in jelly because too much sugar was used; or boiling too long before sugar was added to the juice, so that the two were not boiled together long enough. Crystals often appear in grape jelly because of tartaric acid in the grapes. This may be overcome by allowing the juice to stand several hours. The tartaric acid will crystallize and settle to the bottom. The juice should be poured off carefully to prevent disturbing the sediment.

(d) Cloudy jelly may be due to having cooked the fruit too long before straining off the juice; not having used sufficient care in straining the juice. Sometimes it is noticed in apple and crab apple jelly that, although it is clear when first made, the jelly becomes cloudy after a time. This is due to the use of partly green fruit, the starch in fruit sometimes causes the cloudy appearance.

PICKLING59. What acidity should the vinegar be for making

pickles?5%-6% acidity.

60. What kind of salt should be used for pickling?Canning and pickling salt.

66

61. What causes hollow pickles?This is often due to faulty development of the cucumber or may be caused by holding cucumbers too long between gathering and pickling. A high temperature during fermentation process of pickle making, may cause hollow pickles.

62. What causes pickles to become soft?Using too weak brine, not enough vinegar in the solution, or vinegar too weak in acidity.

63. Why do pickles shrivel?Placing the cucumbers at once in heavy syrup, very strong brine or vinegar. Allowing too much time between gathering and pickling.

64. What occasionally causes pickles to turn black?It is usually caused by iron from the water used in pickling or utensils in which pickles were made. Do not use copper, brass, galvanized or iron utensils. It can be caused by low nitrogen content of cucumbers or by use of iodized salt.

65. In making dill pickles, can the dill seed be used rather than dill weed?3 tablespoons dill seed per quart jar may be substituted for dill weed.

66. What is the white sediment in the bottom of jars of dill pickles?This occurs in dills which have gone through a mild fermentation and the white sediment is due to bacteria that caused the fermentation. The sediment is not harmful and will in no way affect the pickles.

FREEZING67. Should all vegetables be blanched for

freezing?Yes, with the exception of onions and bell peppers. The blanching stops the action of enzymes in the vegetables which will steal flavor and color.

68. Can nutmeats be frozen?Yes. Pack them into Kerr Mason Jars, tighten the cap and place in freezer.

69. Can foods be safely refrozen?If the temperature of the thawed food has not risen above refrigerator temperature and if color, texture and odor are still good. However, the second freezing will impair flavor, color and texture of the food.

70. How can the “water soaked” flavor of corn frozen on the cob be prevented?After blanching, chill with ice water until cob is completely cold. Thaw the ears of corn completely before cooking.

GENERAL71. Is it necessary to sterilize jars before canning?

Jars of food processed in the Boiling Water Bath or pressure canner need not be steri- ized before filling. The jar is sterilized when the food is sterilized. When canning pickles, relishes, jams, preserves, etc., the jars should be sterilized.

72. Can jars be sterilized in the dishwasher?No. The temperature is not high enough for sterilization. A boiling temperature or 212° F. for 15 minutes is needed for sterilizina iars.

73. Will jars boiled in water before canning be tougher?No. Kerr Jars are fully tempered when made and boiling will not increase the temper.

74. What foods are considered acid? Which low- acid?The acid foods are fruits, tomatoes, rhubarb, sauerkraut, or any pickle. All other vegetables, all meats, poultry, fish and other foods are considered low-acid.

75. What foods should be packed loosely and what foods should be packed firmly?Pack corn, peas, lima beans, greens and meats loosely because heat penetration in these foods is slow. Fruits, berries and tomatoes should be firmly and solidly packed because of shrinkage and their texture does not retard heat penetration. A solid but not tight pack should be made of all other foods.

76. Should chemicals or preserving powders be used in canning?Do not use canning powders or chemical preservatives. These may be harmful.

77. What is the effect of heat and cold on keeping qualities of canned foods?Excessive heat may cause dormant bacteria to become active, causing the food to spoil. Freezing and thawing may soften the texture but does not make them unsafe to eat unless the vacuum seal is broken.

78. Can jars of canned foods sealed with Kerr Mason Caps be moved or transported?Yes. The handling or shaking of the jars during transportation will not cause the seal to release although the screw bands have been removed.

79. How long will home canned foods keep?Foods that are properly canned and properly processed will keep an indefinite period.

SPOILAGE80. What causes flat sour? How can it be pre

vented?Flat sour is usually caused by canning overmature food; allowing precooked foods to stand in jars too long before processing; slow cooling of jars after processing.

81. Do all types of spoilage cause the seal on the jar to release?No. Flat sour shows no indication of spoilage until jar is opened.

82. What causes fruit to mold when jars are apparently sealed?When molds grow on canned foods, the jars are not sealed, or only a low vacuum seal formed which permitted much air to remain in the jar. Molds can grow only in the presence of air and moisture.

83. What are the reasons for spoilage or jars not sealing?1. Food not sterilized due to lack of heat.2. Failure to wipe sealing edge of jar clean.3. Food, seeds or grease between lid and jar.4. Jars that are nicked or cracked or have

sharp sealing edges.5. Using jars which are not made for canning

and on which the lid does not properly fit.6. Band not screwed down firmly tight.

67

REPROCESSING

Check for chips in sealing edge of jar, rusty or damaged bands, damaged lids or food particles on lid or sealing edge of jar.

To reprocess jellies: Replace lid with new one. Process 10 minutes in Boiling Water Bath.To reprocess fruit, including tomatoes, pickles: Replace lid with new one and process in Boiling Water

Bath, 15 minutes.To reprocess vegetables or meats: Replace lid with new one and process the original processing

time, after the pressure canner has been exhausted for 10 minutes. Food must be reprocessed within 24 hours.

CANNING PROBLEMS

Why Jars do not or Cannot Seal — 1. Using make-shift supplies a. Off-standard jars. b. One piece caps instead of screw band. 2. Using screw bands that have dents, rusty spots or pried up edges. 3. Not screwing band firmly tight. 4. Using jars with nicks, cracks or sharp sealing edge. 5. Failure to wipe sealing edge free of food. 6. Food, seeds, or grease lodged between lid and jar when liquid is lost during processing. 7. Lack of heat.

Reasons for Loss of Liquid During Processing — Vegetables; 1. Packing food too tight in jar. 2. Filling jars too full of food and liquid. 3. Too high pressure. 4. Fluctuation in pressure. 5. Sudden lowering of pressure. 6. Leakage of steam. 7. Opening petcock before gauge returns to zero. Fruits: 1. Filling jars too full, Cold Pack (fruit raw) fruit Vfe inch of top, syrup 11/2 inch, Hot Pack (fruit precooked) fruit and syrup V2 inch from top.

Why Fruit Turns Dark — 1. Fruit not processed long enough. 2. Temperature not high enough, a. Water not at rolling boil at beginning of processing, b. Water not kept at rolling boil throughout processing time. 3. Time was inaccurately counted — water should be boiling, adjust for altitude. 4. Boiling water level not one inch above top of jars throughout processing time. 5. Packing some fruits raw that should be precooked.

Why Fruit Floats — 1. Using overripe fruit. 2. Making too loose pack. 3. Using too heavy syrup. 4. Processing too long. 5. Using too high temperature for processing.

Why Tomatoes Float — 1. Overripe. 2. Loose pack. 3. Overprocessing. 4. Too high temperature.

PICKLE POINTERS

Pickle problems are affected by — 1 Weather and growing conditions. 2. Kind of Salt. 3. Vinegar less than 5%6% acidity. 4. Temperature of storage conditions. 5. Method of pickling process. 6. Time elapse between gathering and pickling.

PICKLING PROBLEMS

Soft or Slippery Pickles — 1. Using too weak brine for curing. 2. Using too weak vinegar. 3. Not removing scum. 4. Cucumbers not covered with brine. 5. Storing pickles in warm area, 6. Use of hard water. 7. Using cucumbers with blossom attached.

Shriveling — 1. Allowing too much time to elapse between gathering and pickling. 2. Placing cucumbers in too strong pickling solution at beginning of curing. 3. Using too strong brine solution. 4. Using too sweet pickling solution. 5. Using too strong vinegar solution.

Hollow Pickles — 1. Faulty growth. 2. Improper curing. 3. Cucumbers standing too long. 4. High temperature during fermentation process.

Dark Pickles — 1. Minerals in water — especially iron. 2. Iron cooking utensils. 3. Ground spices.4. Cooked too long with spices. 5. Low nitrogen content of cucumbers.

Dull or Faded Color — 1. Poor quality of cucumber. 2. Sunburned. 3. Overmature. 4. Grown under unfavorable conditions. 5. Cucumbers not graded.

White Sediment in Bottom of Jar — 1. Not using pure pickling or canning salt. 2. Occurs during fermentation. 3. Due to bacteria that caused fermentation. 4. Temperature not controlled. 5. Not harmful.

Causes of Spoilage — 1. Non-pasteurization. 2. Using ingredients that are old.

IndexAltitudes Chart ...................................................................... 9Amber Jam ............................................................................ 35Apples

Butter ..................................................................................41Canning ...............................................................................10Catsup .................................................................................. 55Chutney .............................................................................. 55Cranberry Conserve ......................................................... 42Frozen .................................................................................. 63Jelly ......................................................................................32Jelly (Sugar Free) ............................................................. 58Juice .................................................................................... 13Orange Marmalade ........................................................... 45Pie ........................................................................................61Pear Jam ............................................................................ 36Pectin .................................................................................. 34Preserves .............................................................. 38Quince Preserves ...............................................................40Red Cinnamon ...................................................................10Sauce .................................................................................. 10Spiced Rings .......................................................................28

ApricotsButter ..................................................................................41Canned ................................................................................ 10Dried .................................................................................... 11Frozen ..................................................................................63Marmalade .......................................................................... 44Nectar .................................................................................. 13Orange Conserve ............................................................... 41Pineapple Jam, Dried ....................................................... 35Prune Marmalade ............................................................. 44Raspberry Jam ...................................................................35

Ascorbic Acid ...................................................................10,61Asparagus

Canned ................................................................................ 14Frozen ..................................................................................63Soup ....................................................................................29

AvocadoFrozen ..................................................................................62

Bacteria ................................................................................. 2Barbecue Sauce ...................................................................56Beans

Canned ................................................................................ 14Baked .............................................................................. 25Chili ..................................................................................25Bean Chowder ............................................................... 27Dried ................................................................................ 27Green ................................................................................ 14Lima .................................................................................. 14Wax .................................................................................. 14

Frozen ...................................................................................63Green ................................................................................63Lima ..................................................................................63Wax ..................................................................................63

BeefBarbeque Beef ...................................................................22Brains .................................................................................. 19Corned ................................................................................20Heart ....................................................................................20Liver ......................................................................................20Raw Pack ............................................................................ 21Roast ....................................................................................21Rolls ......................................................................................19Spare Ribs .......................................................................... 22Steak ....................................................................................22Sweetbreads ...................................................................... 22Tenderloin .......................................................................... 22Tongue ................................................................................ 22

BeetsCanned ................................................................................ 14Pickled ................................................................................50Relish ..................................................................................52

BerriesBlackberry Cordial ........................................................... 13Blackberry Jelly .................................................................32Canned

Blackberries ................................................................... 10Blueberries .....................................................................10Boysenberries ................................................................. 10Cranberries .....................................................................10Currants ...........................................................................11Gooseberries ...................................................................10

Huckleberries ................................................................ 10Loganberries .................................................................. 10

Frozen ................................................................................. 63Jam ..................................................................................... 35Preserves ............................................................................38Youngberry Conserve .......................................................43

Blanching ............................................................................... 61Boiling Water Bath .............................................................5,8Botulism ................................................................................. 3Broccoli

Canned ................................................................................14Frozen ................................................................................. 63

Brunswick Stew ....................................................................25Brussels Sprouts

Canned ............................................................................... 14Frozen ................................................................................. 63

Butters ...................................................................................41

Cabbage ................................................................................. 15Canning

At High Altitudes .............................................................. 9Problems ............................................................................68Questions Answered .........................................................64Steps ................................................................................... 6Time Tables ....................................................................... 8

Cantaloupe Preserves .......................................................38Cantaloupe-Peach Conserve ............................................42Carrots

Canned ................................................................................15Frozen ................................................................................. 63Orange Marmalade ...........................................................44Pineapple Marmalade .......................................................44

Catsup ................................................................................... 55Taco Sauce ............................................................................55Cauliflower ............................................................................15Cherries

Bing, Conserve .................................................................. 42Canned ................................................................................10Conserve ........................................................................41,42Frozen ................................................................................. 63Pineapple Conserve .........................................................42Preserves ............................................................................38Raisin Conserve ................................................................41Raspberry Conserve .........................................................42Raspberry-Strawberry Preserves ....................................40Strawberry Jam ................................................................ 37

ChickenA la King ............................................................................. 25Canned ................................................................................19Fried ................................................................................... 19Frozen ................................................................................. 61Soup Stock ........................................................................29Raw Pack or Stewed ....................................................... 19With Dumplings ................................................................ 19

Chili .........................................................................................25Chili Sauce ............................................................................56Chow-Chow ........................................................................... 52Chutney ................................................................................. 55Citron Preserves .................................................................. 38Clams ..................................................................................... 24Clam Chowder ......................................................................29Conserves ............................................................................. 41Contents ................................................................................. 1Convenience Foods .............................................................25Corn

CanningCream Style .................................................................... 15Whole Kernel .................................................................15

Frozen ................................................................................. 63Relish ................................................................................. 52Syrup, corn ........................................................................ 10

Crab Meat ............................................................................. 24Crab Apple

Jelly ..................................................................................... 32Pickled ............................................................................... 50Preserves ............................................................................38

CranberriesApple Conserve ................................................................ 42Canned ................................................................................10Conserve ............................................................................42Frozen ................................................................................. 63Jam, spiced ........................................................................35Juice ....................................................................................13Sauce ..................................................................................11

Cucumber Relish .................................................................. 52Currants

Canned ................................................................................11Jelly ..................................................................................... 32

Damson Plum Jam .............................................................. 35

Diabetic Canning .................................................................. 57Dill

Frozen ................................................................................. 62Dixie Relish ............................................................................52Dried Fruit ..............................................................................11

Eggplant ..................................................................................15English Plum Pudding .........................................................27Enzymes ................................................................................. 2Examining Canned Food Before Using .......................... 3

FigsCanned ................................................................................11Frozen ................................................................................. 63Jam ..................................................................................... 35Jam with Honey ................................................................ 36Pickles ................................................................................. 49Preserves ............................................................................39

FishBass ..................................................................................... 24Clams ................................................................................. 24Crab .....................................................................................24Mackerel ............................................................................. 24Salmon ............................................................................... 24Shad Roe ............................................................................24Shrimp

Canned ............................................................................24Frozen ..............................................................................62

Smoked ............................................................................... 24Trout ................................................................................... 24Tuna ..................................................................................... 24

Fish Chowder ........................................................................29Freezing ................................................................................. 59Frozen Fruits — Canned ..................................................... 11Fruits

Canned ................................................................................10Freezing ....................................................................... 59, 63Sugar Free Freezing .........................................................57

Fruit Juices ............................................................................13Fruit Salad ..............................................................................11

Game Birds ............................................................................ 19General Instructions for Canning .................................... 4Ginger— Qunice Jam .........................................................36Gooseberries

Canned ................................................................................10Rhubarb Conserve .............................................................42

Goulash ................................................................................. 27Grapes

Canned ................................................................................11Jam ..................................................................................... 36Jelly ..................................................................................... 32Grape Jelly (Sugar Free) ................................................. 58Juice ....................................................................................13Preserves ............................................................................39Quick Juice ........................................................................ 13Spiced Seedless .................................................................11

GrapefruitCanned ................................................................................11Juice ....................................................................................13Marmalade ..........................................................................44

GreensCanning ..............................................................................15Freezing ..............................................................................63

Green TomatoPickles ................................................................................. 49Preserves ............................................................................40Mince Meat ........................................................................ 27

Ham .........................................................................................20Harlequin Conserve .............................................................42Head Cheese ........................................................................20Heart .......................................................................................20Hominy ....................................................................................15Honey ..................................................................................... 10Hot Sauce ..............................................................................56Hot Tamales ..........................................................................20India Relish ............................................................................53

JamsVacuum Sealed .................................................................35Freezer ................................................................................62

JellyApple ................................................................................... 32Blackberry ..........................................................................32

“Can’t Be” Beet Jelly ......................................................... 14Crab Apple ..........................................................................32Currant ............................................................................... 32Grape ................................................................................... 32Guava ................................................................................. 33

Jalapeno Pepper ............................................................... 33Loquat ..................................................................................33Mint ......................................................................................33Orange ................................................................................ 33Peach ..................................................................................33Peach Peeling - Peach Seed J e lly ..................................33Pineapple ............................................................................ 34Plum ....................................................................................34Plum-Orange .......................................................................34Quince .................................................................................. 34Sealing ................................................................................ 31Spiced ..................................................................................34Strawberry ...........................................................................34Strawberry-Rhubarb ......................................................... 34

Jelly Making .......................................................................... 31Juice ........................................................................................13

Kerr Jars and CapsFor Home Freezing ........................................................... 59How They Seal .................................................................. 2Test For Seal ...................................................................... 5How to Open ...................................................................... 3

Kumquat Preserves ............................................................. 39

Lamb ........................................................................................21Liver ..........................................................................................20Low Acid Foods .................................................................... 4

Marmalades .......................................................................... 44Meat ........................................................................................19Meat Balls in Tomato Sauce ..............................................27Meat Loaf .............................................................................. 27Meat Stews ............................................................................ 27Melon ......................................................................................62Methods of Processing ....................................................... 4Mince Meat ............................................................................ 21

Green Tomato .....................................................................27Mixed Vegetables ................................................................. 15Molds ..................................................................................... 2Mushrooms

Canned ................................................................................ 16Frozen ..................................................................................62

Mustard Greens (see “Greens”) .......................................15

NectarinesCanned ................................................................................ 12Frozen .................................................................................. 63

Nut Meats .............................................................................. 62Canned ................................................................................28Frozen ..................................................................................62

OkraCanned ................................................................................ 16Tomatoes ............................................................................ 16Dill Pickle ............................................................................ 50

OnionsCanned ................................................................................ 16Frozen ..................................................................................62Pickled ................................................................................ 50

Open Kettle Method ............................................................. 5Oranges

Apple Marmalade ...............................................................45Apricot Conserve ...............................................................41Black Cherry Marmalade ..................................................44Carrot Marmalade ............................................................. 44Frozen, Juice Jelly .............................................................33Jelly ......................................................................................33Marmalade .......................................................................... 45Peach Marmalade ............................................................. 45Pineapple Marmalade ....................................................... 45Plum Jelly .......................................................................... 34

Parsnips .................................................................................. 16Peaches

Butter ..................................................................................41Canned ................................................................................ 12Cantaloupe Conserve ....................................................... 42Chutney .............................................................................. 56Dried ....................................................................................11Freezer Jam ........................................................................ 62Frozen ..................................................................................63Jam ......................................................................................36Peach Jam (Sugar Free) ..................................................57Jelly ......................................................................................33Nectar .................................................................................. 13Orange Marmalade ........................................................... 45Preserves ............................................................................ 39Pickled ................................................................................ 50Plum Jam .............................................................................36

PearsAmber Marmalade ............................................................. 45

70

Butter ........................................Canned ......................................Conserve ..................................Honey ........................................Honey Preserves .....................Mint ...........................................Pickled ......................................Preserves ..................................Relish ........................................Tart Apple Jam .........................

PeasCanned ......................................Dried .........................................Frozen— All Kinds .................Soup ..........................................

Pectin ...........................................Apple ..........................................

PeppersBanana, Pickled .......................Canning

Bell ..........................................Pimiento ................................

Frozen ......................................Hot Sauce ................................Hungarian, Pickled .................Jalapeno Jelly ..........................Jalapeno ....................................Red Pepper Relish .................Stuffed Green Peppers .........

Piccalilli ........................................Pickled Pigs Feet .......................Pickled Vegetable Salad .........Pickling Problems & Pointers . Pickles

Beets ..........................................Cauliflower ...............................Chop Suey ................................Crab Apples ..............................Crispy Sweet ............................Cucumber ................................Cucumber Onion .....................Cucumber Raisin .....................Curry ..........................................Delicious ....................................Dill .............................................Dill (Kosher Style) ...................Dill (Fresh Kosher Style) .......Eggs .........................................End of the Garden ...................Fig .............................................French (Sugar Free) ...............Green Tomato (Sweet) ...........Green Tomato (Dill) ...............Hungarian or Banana PeppersIce Water ..................................Jalapeno Pepper .....................Kerr Krispy Lunch ...................Mustard ......................................Okra (Dill) ..................................Onions ........................................Peaches ....................................Ripe Yellow Cucumber .........Saccharine (Sour) ...................Sour ...........................................Squash .....................................Sweet ..........................................Sweet Spiced (Sugar Free) . . .Sweet Sticks ............................Vegetable Salad ......................Virginia Chunk Sweet .............Watermelon ..............................

Pickle Time Table .......................Pineapple

Apricot Jam ..............................Canned ......................................Carrot Marmalade ...................Cherry Conserve .....................Crushed ....................................Frozen ........................................Jelly ...........................................Juice ..........................................Orange Marmalade .................Preserves ..................................Rhubarb Jam ............................Spiced Jam ..............................Strawberry Jam .....................

PlumButter ........................................Canned ....................................Conserve ................................

....41

....1 2

. . . .43 . . . .36 . . . .39 . . . .12 ....5 0 . . . .39 . . . .52 . . . .36

. . ..16

. . . .21

. . . .63

. . . .29

....31

....3 4

. . . .49

....1 6

. . ..16 .62 , 63 . . . .56 . . . .49 . . . .33 . . . .49 . . . .53 . . . .53 . . . .53 . . . .21 . . . .50 . . . .68

. . . .50____ 47. . . .47 . . . .50 ....4 7 ....4 7 . . . .47 . . . .48 . . . .48 ....4 8 . . . .48 . . . .48 . . . .48 . . .50

. . . .48

. . . .49

. . . .58

. . . .49

. . . .49

. . . .49

....4 9

....4 9

. . . .49

. . . .50

. . . .50

. . . .50

. . . .50

....51

. . . .51

....51____ 47. . . .51 . . . .58 ....51 . . . .50 . . ..51 . . ..51 . . . . 9

. . . .36

. . ..12

. . . .44

. . . .42

. . . .12

. . . .63

....3 4

....1 3

....4 5

. . . .40

. . . .37

. . . .37

. . . .37

. . . .41

....1 2

. . . .43

Damson Plum Jam ...........................................................35Frozen ................................................................................. 63Jelly ..................................................................................... 34Orange Jelly ......................................................................34Peach Jam ..........................................................................36Preserves ......................................... 40

Poke (see “Greens”) ...........................................................15Pork

Chops ................................................................................. 21Ham .....................................................................................20Liver .....................................................................................20Pickled Pigs Feet .............................................................. 21Roast ................................................................................... 22Sausage ............................................................................. 22Spare Ribs ..........................................................................22Steak ................................................................................... 22Tenderloin ..........................................................................22

PotatoesIrish ..................................................................................... 16Sweet ................................................................................... 18Frozen, New ......................................................................62Frozen, French Fry .......................................................... 62

Preparing Caps for Canning ............................................. 5Preparing Foods for Canning ........................................... 2Preserves ............................................................................. 38Pressure Canner ............................................................... 4, 8Pressure Saucepan ............................................................ 4Processing Methods .......................................................... 4Processing Time Tables .................................................... 8Prunes

Apricot Marmalade ...........................................................44Canned ................................................................................11Conserve ............................................................................43Frozen ................................................................................. 63Marmalade ..........................................................................45

PumpkinCanning ..............................................................................18Bread ................................................................................... 27Creamy Pumpkin Pie .......................................................16Preserves ........................................................................... 40

QuinceApple Preserves ................................................................ 40Ginger Jam ........................................................................36Jelly .....................................................................................34

Rabbit .....................................................................................21Bunny Sausage ................................................................ 19

RaisinsCanned ............................................................................... 11

RaspberryApricot Jam ........................................................................35Strawberry & Cherry Preserves ......................................40Cherry Conserve ...............................................................43

Relishes ................................................................................. 52Rhubarb

Canned ................................................................................12Conserve ............................................................................43Frozen ................................................................................. 63Pineapple Jam ..................................................................37Strawberry Jam ................................................................ 37Strawberry Jelly ................................................................ 34

Rutabagas ..............................................................................18

Salt Free Canning ................................................................ 14Salt Solution ..........................................................................10Salt and Sugar Mixture .......................................................14Salt, Pickling & Canning ..................................................... 14Sauces ...................................................................................55Sauerkraut ..............................................................................18Sausage ................................................................................. 22

Bunny ................................................................................. 19Soup .......................................................................................29Soup Stock ........................................................................... 29Spaghetti Sauce .................................................................. 28Spanish Noodles .................................................................. 28Spanish Rice ........................................................................28Spinach

Canned (see “Greens”) ................................................... 15Frozen (see “Greens”) ..................................................... 63

Spoilage ................................................................................. 2Squab .....................................................................................22Squash ................................................................................... 18Steak .......................................................................................22Steps in Canning .............................................................6, 7Sterilizing Jars ..................................................................... 5Stew .........................................................................................27Storage of Canned Food 3Strawberries

Canned ................................................................................12

Cherry Jam ........................................................................37Conserve ............................................................................43Freezer Jam ........................................................................62Frozen ................................................................................. 63Jam ..................................................................................... 37Strawberry Jam (Sugar Free) ..........................................57Jelly ..................................................................................... 34Pineapple Jam .................................................................. 37Preserves ............................................................................40Raspberry — Cherry Preserves ......................................40Rhubarb Jelly .................................................................... 34Rhubarb Jam ......................................................................37

Sugar Free Diet, Canning for .............................................57Sweetbreads ..........................................................................22Sweet Potatoes .................................................................... 18Swiss Steak with Mushroom Sauce ................................ 28Syrup .......................................................................................10

TestsAcid .....................................................................................31Jelly .....................................................................................31Pectin ................................................................................. 31Seal — Three-Way Test .................................................. 5

Time Tables ......................................................................... 8Tomatoes

Canned ............................................................................... 18Catsup ................................................................................. 55Chutney ............................................................................. 56Conserve ............................................................................43Frozen ............................................................................62,63Green, pickles ....................................................................49Jam ..................................................................................... 37Juice ................................................................................... 13

Marmalade .......................................................................... 45Okra ......................................................................................16Preserves ............................................................................ 40Puree ....................................................................................56Tomato Sauce (Sugar Free) ........... 58Soup ....................................................................................29Stewed

Canning .......................................................................... 28Freezing .......................................................................... 63

Tongue ....................................................................................22Turkey ......................................................................................22Turnips .................................................................................... 18

Uncooked Relish ...................................................................53

VegetablesCanned ................................................................................ 14Frozen ..................................................................................61Soup Mixtures ...................................................................29

Venison ..................................................................................22

W aterm elonPickles ..................................................................................51Preserves ............................................................................ 40

Wax BeansCanned ................................................................................ 14Frozen ..................................................................................63

W inter Jam .......................................................................... 37

Yeasts ................................................................................... 2Yield Chart .......................................................................... 3Youngberry Conserve ..................................................... 43

72

WIDE MOUTH Mason JarsEasy to pack — easy to empty — easy to clean — for all canning. Particularly convenient for whole fruits, vegetables and large pieces of meat.

JELLY & RELISH JARSDECORATED 8 & 12 oz. jelly or relish jars with Regular size Kerr “ Self- Sealing” decorator lids.

Clear, crystal flint glass, temper-treated for all methods of home canning. Show your home canned foods to best advantage. Easy to seal - test - open.

FREEZING• Protect against

drying out• Protect the flavor• Leak-proof

KERR JARS• Easy to pack• Easy to see• Easy to empty• Easy to clean

KERR GLASS M A N U FA C TU R IN G CORP.Consumer Products Division

SAND SPRINGS, OKLAHOMA 74063LITHO IN U.S.A.By McCormick-Armstrong Co., Inc., Wichita, KS

COPYRIGHT 1958, 1965, 1969, 1971, 1972, 1974, 1975, 1977, 1980, 1981, 1982 KERR GLASS MFG. CO.

Use'Jars,

Caps & LidsFor Canning & Freezing

REGULAR MASON JARS

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