of red fruit.

Vegetables may also be canned by this method.

A TIME-TABLE FOR CANNING FRUITS BY THE
CAN-COOKED METHOD

TIME OF COOKING
If the
If the preserve
Time of hot-water cooker is used
Blanching bath is used (5 pounds)
Fruit Minutes Minutes Minutes
Apricots, peaches 1-2 16 10
Blackberries 16 6
Cherries, Strawberries, Grapes, Plums 16 10
Fruit Juices 20 10
Huckleberries, Raspberries 16 8
Pears 1-2 20 10
Pineapples 60 40
Quinces 1-2 60 40

USE OF SUGAR IN CANNING FRUIT

Sugar is used in canning fruit for the purpose of improving flavor and
is not necessary for preservation.

Thin Syrup--1 part sugar to 2 parts water for sweet fruits.

Medium Syrup--1 part sugar to 1 part water for berries and medium
sweet fruits.

Thick Syrup--2 parts sugar to 1 part water for sour fruits.

To make syrup add sugar to boiling water. Stir until all sugar is
dissolved, boil 2 or 3 minutes.

CANNED PEACHES

Have ready a syrup by boiling sugar and water together until sugar has
dissolved, using 1/2 to 3/4 cup sugar to each cup water. Allow 1 cup
syrup to each quart jar of peaches and add 1 peach pit to each quart
syrup.

Scald sound, firm freestone peaches, a small number at a time, in
boiling water just long enough to loosen skins; dip quickly into cold
water and slip off skins. Cut peaches in halves and remove stones.

Can-cooked method.--Pack peaches in overlapping layers with rounded
side upper-most facing glass. Fill each jar with hot syrup and adjust
rubber, cover, and upper clamp, thus partly sealing jar. Place jars on
rack in hot water that covers the tops to a depth of 1 inch. Bring
water to boiling point, and boil pint jars 16 minutes, quart jars 20
minutes. Remove jars, seal, and invert to cool.

Open-kettle Method.--Cook peach