September
Pineapple June
Plums August
Quinces September
Raspberries July
Rhubarb All summer
Strawberries May-June

For your canning you will need as your guide the charts on the pages
which follow. They are very simple and will tell you how to prepare
all the various fruits, whether or not they are to be blanched, and if
so exactly how many minutes, and how long to cook or sterilize the
products, according to the outfit you are using.

CHART FOR CANNING SOFT FRUITS AND BERRIES

[A] NUMBER OF MINUTES TO BLANCH OR HOT-DIP
[B] IN HOT WATER BATH OUTFIT AT 212 deg.F
[C] IN CONDENSED STEAM OUTFIT
[D] IN WATER-SEAL OUTFIT 214 deg.F
[E] IN STEAM PRESSURE 5 TO 10 POUNDS
[F] IN PRESSURE COOKER 10 POUNDS

NUMBER OF MINUTES TO STERILIZE
KIND OF | [A] |[B] |[C] |[D] |[E] |[F] |REMARKS
FRUIT/PREPARATION | | | | | | |
--------------------------------------------------------------------
APRICOTS: To remove|1 to 2| 16 | 16 | 12 | 10 | 5 |Use
skins hot-dip and | | | | | | |medium-thick
cold-dip. Can be | | | | | | |sirup
canned with the | | | | | | |
skins. Pits give a | | | | | | |
good flavor | | | | | | |
| | | | | | |
BLACKBERRIES: Pick | None | 16 | 16 | 12 | 10 | 5 |Use medium-thin
over, wash and stem| | | | | | |sirup
| | | | | | |
BLUEBERRIES: Pick | None | 16 | 16 | 12 | 10 | 5 |Use medium-thin
over, wash and stem| | | | | | |sirup
| | | | | | |
CHERRIES: Wash, | None | 16 | 16 | 12 | 10 | 5 |Use medium-thin
remove stems, and | | | | | | |sirup if sour;
remove pits if | | | | | | |thin sirup if
desired. If pitted | | | | | | |sweet
save the juice | | | | | | |
| | | | | | |
CURRANTS: Wash and | None | 16 | 16 | 12 | 10 | 5 |Use medium-thin
pick from stems | | | | | | |sirup
| | | | | | |
CRANBERRIES: Wash | None | 16 | 16 | 12 | 10 | 5 |Use medium-thin
and stem