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SFECIAL COLLECTIONS & RARE BOOKS
W ALTER C LINTON j ACKSON LIBRARY
THE UNIVERSITY Of N ORTH CAROLINA AT GREENSBORO
t-to>~<e 5coVI.O>~<i.cs J>a>~<-phlets
Gift of Paul and janice Hessling
The jundamentaljJUrjJose of home canning
is exjJlained on the back of this booklet. The plus
is the jJleasure, pTide a11(/ profit e.xjJerienced
when using things canned in class
OT cLub meeting.
Keep menus in mind whm you vote what to can . ..
Shall it be tomatoes, tomato juice, or both ? Will plain
canned, or jJickled, jJeaches or jJeaTS be moTe, ·usefu l ?
\
You can write the jJlus in capitals when faced with gift OT money
raising jJroblems. Half-pint jaTS (the tajJeTed kind) of jelly, jam, cmnbeny
Jattce, and conserve aTe welcomed gifts and can also be sold at a nice jJ'f'ofit.
It is fun to think ujJ and make colorful decomtions joT the top of each
gift jar. Helps sales too! The f estive touch could be tiny jJine cones
jJainted gold, OT silveT, OT red. Peanu ts in shell, English walnuts,
and acorns may be used in the same wa)'· You know the old
tTicll of cutting jJoinseltias fr"om f ell OT pajJer, and )'O'll
jJTobably have some Plus - Pllls ideas that I'd lil<e
ver-y much to heaT about.
~ ~
v .Dir~tor i.nsumer Service
BALL BROTHERS COMPANY, MUNCIE, INDIANA
WHAT YOU SHOULD KNOW BEFORE YOU START
H ':> - r LFD
Bacteria, molds, and yeasts are microscopic organisms
found in the air, water, soil, and dust.
When given the opportunity they grow in food
and cause it to spoil.
Molds form fuzzy patches on food. Yeasts cause
fermentation. Bacteria give canned food an unnatural
taste called flat sour. They can also
cause it to become soft or slimy. Molds and
yeasts thrive on fruits, tomatoes, jams, and
jellies. Bacteria prefer low-acid foods. Food
keeps in sealed jars when enough heat is used
to destroy these organisms. Molds and yeasts
are killed by boiling for a short time. A higher
temperature is required to destroy bacteria.
Canning- The way of preserving food by heating and
sealing in airtight containers. (See Page 11.)
Fruit Jar- Traditional name for home canning jaTS.
(See jJage 11.)
Jar- Cap- Cover- for sealing jars-Although one piece
zinc caps for- r-egular- Mason Jars are available in
many localities, the majoTity of cajJs now made consist
of two pieces, i. e., metal scr-ew band and metal lid
fitted with r-ubber- sealing compound. The lid should be
used only once ; the band several times.
Acid Foods- Those containing a fair/)' large amount of
natuml acul. Also food jJreser-ved in salt or vinegar-.
Examples: Fruits, r-hubarb, to·rnatoes, sauerkr-aut,
pickles, and r-elishes.
Low-Acid Foods- Those containing very little acid.
Examples: Beans, cor-n, peas, and meats.
Raw or Cold Pack- To jdl jars with mw food to be
processed.
Hot Pack- To fill jars with hot food to be jJTOcessed.
Head Space- The space lejt at the top of a jar when
filling; follow the uumufactur-er's instr-uctions for
amount to leave.
Pr(Jcessing- Cooking jars of food in a canner.
Vacuum Sealing- When applied to canning, vacuum
refers to the absence of normal atmospheric (air) jJressure
in jars. Sealing means closing jars aiTtight.
When a jar is closed at Toom temperatuTe, atmospheTic
press·ure is the same inside and outside the jar. When
the jar- is . heated, ever-ything in it expands and air is
forced out, then the jJressun ins·ide the jar is less than
that on the outside. As the jar cools everything in it
shr-inks, a jJar-tial vacuum forms, and atmosjJheric
pressure of almost 15 pounds per square inch at sea
level holds the lid down to luep the jar sealed.
t-.
A Boiling-Water Bath Canner is a deep utensil
with cover and rack, or wire basket, to keep
jars from touching the bottom. The canner
should be deep enough for water to cover the
top of jars without boiling over. A stock pot, or
other deep kettle, may be used as a boilingwater
bath canner.
A Steam Pressure Canner is a heavy kettle
with a cover which can be clamped or locked to
make the utensil steam tight. The cover is
fitted with safety valve, petcock or vent, and
pressure gauge.
THE RIGHT WAY TO PROCESS THE TYPE FOOD TO
BE CANNED
Use Boiling-Water Bath as shown on pages 3,
4, 5, and 6 for processing fruits and tomatoes.
Boiling water provides enough heat to destroy
the organisms which cause acid foods to spoil.
Use Steam Pressure Canner as shown on pages
7 and 8 for processing beans, beets, carrots,
corn, and all other low-acid foods. A steam
pressure canner or cooker (they are the same)
is the only kitchen utensil which supplies
enough heat to kill, within a reasonable time,
bacteria which cause spoilage in low-acid foods.
All parts of the canner must be clean and in
good working order. Pressure gauges should
be checked at least once a year. (A dealer can
probably tell you where to have this done.)
When the canner is placed over heat, the petcock
or vent must be left open until after steam
has escaped through it for a full 10 minutes.
Venting removes air from the canner. If not
removed, air causes cold spots and some, or
all, the food may spoil from under-processing.
Note: Steam Pressure Saucepans can be used joT processing
pint and half-pint jars jJrovided the pressure
can be held at 10 pounds. Because saucepans heat and
cool quickly, 20 minutes should be added to the regular
steam pressure processing time.
WHEN TO USE AN OPEN KETILE
The open kettle way of canning is to cook food
in an uncovered kettle and pour it, boiling hot,
into jars and seal at once. This is the right way
to can jams, jellies, marmalades, and relishes.
It is the wrong way to can fruits, juices, and
vegetables.
THE KIND OF UTENSILS NEEDED
With exception of steam pressure canner and
jar lifter only ordinary kitchen utensils are
needed when canning and you can get along
without the lifter. Sharp knives are a must. A
wire basket, wide mouth funnel, colander, and
food mill ate time savers.
2
3
The cold or raw pack method is shown in the
sketches. See page 12 for number of jars you
will need.
TO HOT PACK PEACHES
Make medium or heavy sirup. Prepare jars,
lids, and peaches as shown in the sketches.
Cook a few peaches at a time in the sirup until
hot through. Pack into jars and adjust caps.
Process pints and quarts 20 minutes in boilingwater
bath canner.
TO MAKE SIRUPS FOR CANNING
Measure sugar and liquid (either water or fruit
juice) into a saucepan. Cook until sugar dissolves.
Keep sirup hot until needed. 1 to 172
cups of sirup are needed for each quart of fruit.
Light Sirup ..... 2 cups sugar to 4 cups liquid .
Medium Sirup .. 3 cups sugar to 4 cups liquid.
Heavy Sirup .. .. 4%" cups sugar to 4 cups liquid.
Light corn syrup or honey may be used to
replace from >-3 to 72 of the cane or beet sugar
when making sirups.
GOOD PLANNING-EASY CANNING
Decide which style and size fruit jar to use.
Some styles are not available in all localities because
grocers handle those preferred by the
majority of their customers.
Watch garden and orchard (or market) and
start canning as soon as fruits and vegetables
reach the most perfect stage for table use. It is
better to put up a few jars every day or so
than to give a whole day to the job.
Plan your work so there will be no delay between
preparing, packing, and processing. For
example, if you plan to can peaches :
1. Read recipe.
2. Set out everything you will need.
3. Pour water into canner. If canner is large,
pour in a little water; put canner over heat
and then fill from 72 to % full.
4. Start water heating for scalding peaches.
(Remember to put cover on container.)
5. Make sirup.
6. Fill one pan or bowl with water for cold
dipping peaches and one with salt-vinegar
water.
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1-Check tops of j<1rs; be sure
there are no nicks, cracks,
rough spots or sharp edges.
(Don't risk using either old
Mason or commercial jars.)
4 - Sort, wash, rinse and drain
firm-ripe fruit. Put peaches
in wire basket or cheesecloth.
7-Stancl hot jar on rubber tray,
wood or cloth. Pack peaches,
layers overlapping, cavity
side clown. Leave Y2 inch
head space.
1 0 -Put lid on jar. Screw band
tight. Band must screw clown
evenly all the way around
to hold reel rubber sealing
compound against top ofjar.
2-Wash jars in hot soapy
water. Rinse. Leave in hot
water until used. (Make sirup.
See page .'3. )
5-Dip peaches into boiling
water Y2 to 1 minute to
loosen skins, then in to cold
water. Drain.
8 - Cover peaches with hot
sirup.
11- Stand filled jars on rack in
canner. Water should be
hot; not boiling. Add more
hot water, if" needed, to cover
jars one or more inches. Put
cover on canner.
3 - Use new lid s. Discard rusty
or warped bands. Pour boiling
water over lids; leave in
water while filling jars.
6 - Cut peaches into halves, remove
pit and peel. Drop fruit
into salt-vinegar water (2
tablespoons each to 1 gallon
cold water).
9-Run knife between frui t and
jar to remove air bubbles.
Add more sirup, if needed,
to cover fruit. Wipe threads
and top of jar.
12-Pr ocess (boil) pin t s 25,
quarts .'30 minutes. Take j ars
from canner. Remove band
about 12 hours after processing.
If Dome is clown, or
stays clown ,vhen pressed,
jar is sealed.
5
See page 12 for number of j ars you will need.
JUICE FOR CANNING TOMATOES
Wash, rinse, drain, core and quarter sound firmripe
tomatoes. Cook in covered pan until soft.
Press through fine sieve to remove skin and
seed. Rehea t almost to boiling before pouring
over tomatoes after packing them into j ars.
TOMATO JUICE
Wash and drain firm, fresh, red-ripe tomatoes.
(One small decayed spot can cause the whole
batch to spoil.) Remove core and blossom ends.
Leave tomatoes whole and bake in oven, or cut
into small pieces and cook slowly (simmer) until
soft. Press through fine sieve or food mill.
Reheat juice until it is almost, but not quite,
boiling. Pour, hot, into h ot fruit jars. Put caps
on jars. Process pints 10 minutes, quarts 15
minutes in boiling-water bath canner. Salt, also
sugar, to tas te, may be added to the juice.
TOMATO JUICE COCKT All
5 quarts chopped tomatoes 2 sprigs parsley
Y4 cup chopped celery 1 tablespoon sugar
2 tablespoons clwpj;ed 1 tablespoon
omon Worcestershire sauce
Y2 S11lall bay leaf 4 tablespoons le.nwn juice
Salt aud Tabasco sauce to taste
Wash, drain, core, chop and measure firm redripe
tomatoes. Wash, chop, and measure celery
and onion. Add everything except lemon juice,
salt and Tabasco sauce to tomatoes. Cook
slowly until tomatoes are soft. Press through
fine sieve. Add lemon juice (or vinegar to suit
taste), also salt and Tabasco sauce. Reheat
juice to boiling. Pour, hot, into hot fruit jars.
Put caps on jars. Process pints 10 minutes,
quarts 15 minutes in boiling-water bath canner.
STEWED TOMATOES
4 quarts prepaTed
tomatoes
Y2 cup chopped onion
1 cup chopped cele1y
Y4 cup clwpj;ed
green pej;per
1 tablespoon sugar
2 teaspoous salt
Wash, rinse and drain vegetables. Scald, skin,
quarter and measure tomatoes. Chop and measure
other vegetables. Mix all ingredients, cover
and cook 10 minutes. Stir to prevent sticking.
Pour hot tomatoes into hot fruit jars. Put caps
on j ars. Process pints 45 minutes, quarts 55
minutes in boiling-water bath canner.
1-Check tops of jars; be sure
there are no nicks, cracks,
rough spots or sharp edges.
(Don't risk using either old
Mason or commercial jars.)
4 -Select fresh, firm, red-ripe
tomatoes. Thosewithdecayed
spots and cracks are unfit for
canning.
7-Cut out all the hard core; remove
skins and trim off any
green spots.
10-Put lid on jar. Screw band
tight. Band must screw down
evenly all the way around to
hold red rubber sealing compound
against top of jar.
2 -Washjars in hot soapy water.
Rinse. Leave in hot water
until used.
5 -Thoroughly wash, rinse and
drain tomatoes before scaldmg.
8 -Cut large tomatoes into
halves or quarters; leave
small ones whole, and drop
into hot jar. Press tomatoes
together until spaces fill with
JUICe
11- Stand filled jars on rack in
canner. Water should be
hot; not boiling. Add more
hot water, if needed, to cover
jars one or more inches. Put
cover on canner. Bring water
to boiling.
3 - Use new lids. Discard rusty
or warped bands. Pour boiling
water over lids; leave in
water while filling jars.
6 - Put tomatoes in thin cloth or
wire basket. Dip into boiling
water to loosen skins, then
dip into cold water. Drain.
9-or pack closely and cover
with hot tomato juice. Leave
Y2 inch head space. Add 1
teaspoon salt to each quart.
Run knife between tomatoes
and jar to remove air. Wipe
top and threads of jar.
12-Process (boil) pints 35,
quarts 45 minutes. Take jars
from canner. Remove band
about 12 hours after processing.
If Dome is down, or
stays down when pressed, jar
is sealed.
7
When canning green beans and other vegetables
you may use either the hot or the raw pack
method. The hot pack is shown in the sketches.
The raw pack is exactly the same except the
product is not heated before it is put into jars
and covered with boiling water.
Packing raw saves a little time and usually
wastes some jar space. Whether raw or hot
packing gives better flavor is debatable. It might
be a good idea to try both methods.
THINGS TO REMEMBER
Get ready everything needed before preparing
anything for canning. Can vegetables when they
are garden-fresh and at the best stage for cooking.
At that stage: Tips of ASPARAGUS are
tight. BEETS are yonng and tender; they
should also be deep red throughout. CORN is
plump, shiny, and filled with milk-like juice.
Pods of GREEN BEANS are crisp and meaty;
the bean is tiny.
Wash, rinse, and drain vegetables before cutting
or breaking skin. Work with small batchesonly
enough for one canner load at a time.
Pack vegetables loosely enough for water to
circulate between the pieces; but tightly enough
to prevent waste of jar space. Never put a jar
away until the seal has been tested according
to the manufacturer's instructions. ·
IF JARS FAIL TO SEAL
Sealing failures are caused by not following the
manufacturer's instructions for using jars and
caps or by using poor canning methods. If
jar contains acid food, correct cause and reprocess
10 to 15 minutes in boiling-water bath.
If jar of low-acid food fails to seal, use the food
immediately or reprocess for the original time.
HOW TO STORE CANNED FOOD
Canned foods retain color, flavor, and food
value longer when stored in a dark, dry, reasonably
cool place. Unless jars are very full, freezing
will not cause breakage, but it ruins the
texture of most canned foods. Canned foods
"keep" for many years, but whether the food
is home or factory canned, natural chemical
changes which effect color, texture, and vitamins
are usually noticeable within a year. This is
why it is, in most instances, best to can only
enough to last one year.
1- Check tops of jars; be sure
there ate no nicks, cracks,
rough spots or sharp edges.
(Don't risk using either old
Mason or commercial jars.)
Washjars in hot soapy water.
Rinse. Leave in hot water until
used.
4-Trim off ends, remove any
strings, and cut or break
beans after washing. Cover
beans with boiling water.
Boil3 minutes (or pack them
raw).
7-Put jars into steam pressure
canner containing 2 or 3
inches of hot water, or the
amount recommended by the
manufacturer.
1 O-Let canner stand 2 minutes,
then slowly open petcock.
Remove cover. Takejars from
canner. Do n ot tighten
bands. Stand jars several
inches apart, and out of
draft to cool.
2-Use new lids. Discard rusty
or warped bands. Pour boiling
water over lids ; leave in
water while filling jars.
S -Stand hot jar on rubber tray,
wood or cloth. Pack beans into
jar. Leave Y2 inch head
space. Add 1 teaspoon salt, if
wanted, and boiling water to
cover.
8- Place canner over heat. Lock
cover according to the manufacturer's
instructions. Leave
petcock or vent open until
steam escapes through.
11-Letjars cool about 12 hours,
then remove bands. Bands
are not needed after jars are
sealed. (Lids are used once
only-bands many times.)
3 -Thoroughly wash beans. Lift
them out of water; rinse and
drain.
6-Wipe top and threads ofjar.
Put lid on jar. Screw band
tight. Band must screw down
evenly all the way around to
hold red rubber sealing compound
against top of jar.
9 - opening for 10 minutes. Close
petcock or vent. Let pressure
rise to 10 pounds (240 ° F.);
keep it steady 20 minutes for
pints, 25 for quarts, then remove
canner from heat. Let
pressure fall to zero.
12-If Dome is down, or s tays
down when pressed, jar is
sealed.
8
Basically these products are the same. All are
fruit or fruit juice preserved by means of sugar,
heat, and airtight seal. Jelly is a clear substance
made from fruit juice. It should be firm enough
to hold shape yet soft enough to be spread with a
knife. Jam is made from crushed fruits . It may
or may not be jellied. Conserve is a jam made
from two or more fruits. A true conserve contains
nuts or raisins, or both. Matmalade is a
jelly containing bits of fruit pulp or peel.
Jellies, jellied jams, and marmalades require a
delicate balance of acid, sugar, and pectin. This
balance is easily obtained by using powdered
or liquid fruit pectin, provided all measurements
and cooking times are accurate.
TAPERED "CAN or FREEZ" JARS
Best for Jams and Jellies
The new "CAN or FREEZ" Jars have straight
tapered sides like a jelly glass but have a screw
top and seal with regular home canning lids.
No paraffin is needed. The home canning lid
gives an airtight, leakproof seal.
The half-pint size is the most popular for
jellies. Jellies can be unmolded from this jar
just as from a jelly glass.
The larger families frequently use the pint or
172 pint "CAN or FREEZ" Jars. Regular Mason
Jars and lids are also satisfactory for jams and
jellies.
TO PREVENT FRUIT FlOATING
Quickly skim but do not stir jam, marmalade,
or conserve. Pour it while boiling hot into jars.
Seal at once with Dome Lid and screw band.
Let half-pint jars cool about 25 minutes, pints
about 30 minutes, then if fruit has risen, shake
the jars to distribute it through the sirup.
Exact time for cooling depends upon fruit used
and room temperature.
APPLE JEllY
To Prepare Juice: Wash tart, sound, hard-ripe
apples. Cut out blossom and stem ends. Do not
pare or core. Slice or chop apples. Put apples
into saucepan and add water to barely cover.
Takes from 172 to 2 cups water for a pound of
prepared apples. Cover and slowly cook until
apples are soft. For clearest jelly, pour cooked
apples into a cotton flannel bag and let juice
drip into a bowl. (See sketch 2 for another way
to extract the juice.)
,
J~
TO MAKE APPlE JEllY WITH POWDERED OR liQUID
FRUIT PECTINS:
Use the recipe which comes with the package
or bottle of pectin and seal as shown in sketches
for making grape jelly.
TO MAKE APPlE JEllY WITHOUT ADDING PECTIN:
Measure 4 cups juice into saucepan, add 3 cups
sugar. Stir until sugar dissolves, then boil rapidly
until the mixture will flake or sheet from
the side of a spoon. If you use a thermometer,
the jelly should be ready to remove from heat
when the temperature becomes 8 degrees (F.)
higher than the boiling point of water in your
locality. Quickly skim off foam. Pour boiling hot
jelly into half-pint jars. Leave about Ys inch
head space. Seal at once with home canning
caps.
BARTlETT PEAR MARMALADE
1 mediuut size orange
Y2 teaspoon salt
3 cups coarsely chopped pears
3 cups sugar
1 tablespoon lemon juice
Wash and peel orange. Thinly slice or finely
chop the peel of 72 orange. Cook peel until
tender in just enough water to prevent sticking.
Chop pulp of orange. Wash, rinse, drain, pare,
core, chop, and measure pears. Combine all
ingredients including the water in which orange
peel is cooked. Boil rapidly, to 9 degrees (F.)
above boiling point of water or until the mixture
thickens. Pour boiling hot marmalade into halfpint
jars. Leave about Ys inch head space.
Seal at once with home canning caps.
STRAWBERRY JAM
"l cups crushed strawberries 7 cups sugar
1 tablespoon lemon juice (may be omitted)
Y2 teaspoon salt Y2 bottle liquid pectin
Wash, rinse, and drain firm ripe berries. Remove
stems and calyxes. Crush and measure
berries. Put berries and sugar into large saucepan.
Place over high heat, and bring to a fast
boil. (One you can't stop by stirring; and stir,
you must all the time .) Let mixture boil 1
minute. Add the pectin and immediately remove
saucepan from heat. Quickly skim foam from
jam, and pour boiling hot jam into half-pint
jars. Leave about Ys inch head space. Seal at
once with home canning caps.
THE QUICK AND EASY WAY TO MAKE GRAPE JELLY
. . . with Fruit Pectin ... without Paraffin
The way shown in the sketches is the best way
to seal all jellies, jams, conserves, and marmalades.
To Make Grape Jelly You Will Need: Enough
(3 or 4 pounds) ripe grapes to make 5 cups
juice. One box of powdered fruit pectin. 7 cups
sugar. If you do not have Concord or other
slip-skin grapes of fine flavor, use bottled
1- Wash, drain, and remove
sound ripe grapes from
stems. Crush grapes. Put into
saucepan; add .Y2 to %'
cup water; cover and cook
10 minutes. Do not let boil.
3 -Measure 5 cups JUtce in to
large ( 4 to 6 qt.) saucepan or
kettle. Add 1 box pectin.
Stir over high heat until mixture
reaches fast boil. Add 7
cups sugar- stir.
5-Set jars upright. Fill jars almost
to the top (leave about
Ys inch head space) with
BOILING HOT jelly.
Concord Juice. Then you can skip steps 1
and 2. (See pectin manufacturer's recipe.)
This Is What You Do: Examine, wash, and
rinse jars. While fruit is cooking, cover jars and
lids with wa ter. Bring to boil. No further
boiling is necessary. Invert jars and lids to
drain just before putting jelly on to cook.
Measure the sugar and set it aside.
2- If you have no jelly bag,
spread large square of cotton
flannel over bowl. Pour fruit
in center. Gather up ends of
cloth and gently twist them
in opposite directions to extract
juice.
4 -Bring mixture to a fast-youcan't-
stir-it-down-boil. Boil
exactly 1 minute. Remove
from heat and quickly skim
off foam.
6 - Quickly place lid on jar.
Screw band tight. Invert jar
so hot jelly can destroy mold
or yeast which may have
settled on lid. When all are
filled, stand them upright to
cool. Test seal (see No. 12,
page 8).
TO CAN APPLESAUCE
Wash and drain fresh , sound apples. Remove
stem and blossom ends. Slice apples. Cook until
soft. (May need a little water to prevent
sticking.) Press apples through sieve or food
mill to remove skin and seed. Sweeten sauce to
taste. Reheat to boiling. Pour, boiling hot, into
hot fruit jars. Stir to remove air bubbles. Put
caps on jars. Process pints 15 minutes, quarts
20 minutes in boiiing-wa ter bath canner.
TO CAN CRANBERRY SAUCE
Unstrained ... Wash and stem berries. Add 4
cups sugar to 4 cups water. Boil until sugar
dissolves. Add 8 cups berries. Boil until all
skins burst. Pour boiling hot sauce into hot
fruit jars. Seal at once with home canning caps.
NoTE: A stick of cinnamon or a few whole
cloves may be tied in thin piece of cloth and
cooked with the sauce to give a spicy flavor.
Strained . . . Add 2 cups water to 4>-2 cups
berries. Boil until skins burst. Press through
sieve to remove skins. Add 2 cups sugar to the
pulp and juice. Boil almost to jellying point.
Pour, boiling hot, into hot fruit jars. Seal at
once with home canning caps.
QUICK DILL PICKLE
3)~ to 4 lbs. pickling cucumbers, 4 tablespoons
white mustard seed, % cup dill seed or 1 bunch
fresh dill, 1 small red pepper and 2 or 3 black
pepper corns per jar, 3)~ cups vinegar, 2)~ cups
water, 1/ 3 cup salt, 2 tablespoons sugar.
vVash, rinse, and dry cucumbers. Cut in fourths
lengthwise, pack cucumbers into jars. Add dill,
mustard seed, and pepper. Mix vinegar, Water,
salt, and sugar. Heat to boiling; stir to dissolve
salt and sugar; pour boiling hot over cucumbers.
If not enough pickling solution to cover cucumbers,
add more vinegar. Put caps on jars. Process
15 minutes in boiling-water bath canner.
TO CAN PEARS
Pears should be removed from the tree when
full-grown and stored in a cool place (60-65° F.)
until ripe, but not soft. Bartlett pears are best
for canning, but Kieffers and similar varieties
may be used. Kieffers should be cooked until
almost tender in plain water before sugar is
added.
To can . .. Make light sirup. Add 2 tablespoons
salt and 2 tablespoons vinegar to 1 gallon
water. Wash, drain, and cut fruit into halves or
quarters. Core and pare. Drop pears into saltvinegar
water. Rinse. Cook pears 5 to 6 minutes
in sirup. Pack, hot, into hot fruit jars. Cover
with sirup. Put caps on jars. Process pints 20,
quarts 25 minutes in boiling-water bath canner.
HOW CANNING BEGAN
Maintaining an adequate food suppl)' has always been
one of man's chief fJrobl fms. The solution was i1z
sight when Nicholas Appert discovered that foods kept
indefinitely when cooked in glass bottles sealed with
cork stoppers.
Nicholas Apperl became interested when the Frmch
Government offered a reward for the discover)' of a
method of preserving foods for its armed f orces. He won
the award in 1809. Appert's contai11ers and processing
vessels were crude b·ut his methods of canning were
basica lly the same as we use today .
Although over 20,000,000 families in the United
Stales commonly can fruits and vegetables, there are
man)' more millions in other countries- China, India,
South America, etc., who have yet to hear of, much less
see, home canned food.
HOW FRUIT JARS BEGAN
There were, at the time of Nicholas Appert's great discover)',
nwn)' little " glass houses" in the United Stales.
Some of them made jars but nobody knew how to make
one which was caS)' to seal airtight. Then in 1858,
John Mason, a tin smith, was granted patent rights on
the screw thread neck f eature of a glass jar-. The jarsealal
with a one piece cap which screwed down on a
rubber. NumeTOus glass nwnufacturen used the 1858
patent mar-k until about 1900. In the earl)' days of
home canning almost all Mason Jan were used for
" puttin' up" fruits and that's how the expr-ession fruit
jar came to be.
The clear, smoothly ji11ished Mason Jar we use today is
essentiall)' the same as its handmade ancestor-. In fact,
the fint important change in sty ling dates fr-om the
intr-oduction, a f ew )'eaTS ago, of the tapered " CAN OT
FREEZ" Ja r- shown on fJage 13.
FOOD VALUE
When properl)' fJTepar-ed, quickl)' packed, and pr-ocessed
b)' the right method, home canned foods have as
much food va lue as when cooked in the ordi1WT)'
manner, or- canned by ·usual commer-cial methods.
NoTE: The Ball Blue Book of Home Canning and Freezing Recipes and Methods may be obtained by
sending 35 cents in coin to: Blue Book, Box 5, Muncie, Indiana.
REFERENCE TABLES
NUMBER OF JARS NEEDED - The actual number of jars needed for canning depends upon the size
and condition of the produce, and the manner of preparing and packing it into jars. The standard
weight of a bushel, lug or box is not the same in all states.
FRUITS V·EGETABLES
Raw Measure and Approx. No. Approx. Amt. Raw Measure and Approx. No. Approx. Amt.
Weight Qt. Jars For 1 Qt. Jar Weight Qt. Jars For 1 Qt. Jar
Needed Needed
Apples 1 bu (48 lb) 15-20 21/2-3 lb Beans, Lima 1 bu (32 I b) 6-8 4-5 lb
in pods
Apricots 1 lug or
1 box (22 I b) 7-11 2-2¥2 lb
Beans, Green 1 bu (30 I b) 15-20 1112-21b
Berries 24 quarts 12-18 1¥2·2 lb or Wax
Cherries 1 bu (50 lb) 22-32 1¥2·3 lb
1 lug (22 I b) 11 Beets 1 bu (52 I b) 17-20 2¥2·3 lb
(unpitied)
Peaches 1 bu (48 lb) 18-24 2-2112 lb Corn, Sweet 1 bu (35 lb) 8-9 6-16 ears
1 lug (22 lb) 8-12
Pears 1 bu (50 lb) 20-25 2-2112 lb
Okra 1 bu (26 lb) 16-18 1¥2 lb
1 box (35 I b) 14-17
Peas, Green 1 bu (30 lb) 6-7 2-2¥2 lb
Plums 1 bu (56 lb) 24-30 2-2¥2 lb
1 lug (24 lb) 12 Spinach 1 bu (18 lb) 6-9 2-3 lb
Tomatoes 1 bu (53 lb) 18-22 2112-3 lb
1 lug (30 lb) 10 Squash, Summer 1 bu (40 lb) 16-20 2-2¥2 lb
Tomatoes 1 bu (53 lb) 12-16 3-3112 lb
for Juice Sweet Potatoes 1 bu (55 I b) 18-22 2112-3 lb
PROCESSING TIMES - Altitude makes a difference in timing
Boiling-Water Bath . ; . When time is 20 minutes or less, add 1 minute for each 1,000 feet above sea
level. If time is more than 20 minutes, add 2 minutes for each 1,000 feet.
Stearn Pressure ... If altitude is 2,000 feet or more, increase pressure 1 pound for each 2,000 feet.
FRUITS AND ACID VEGETABLES LOW-ACID VEGETABLES
STEAM PRESSURE- 240 °F. Half Pints
BOILING-WATER BATH Pints and Quarts (10 pounds steam pressure) and Pints Quarts
Apples (hot pack) 20 Min. Asparagus 25 Min. 30 Min.
Apricots (hot pack) 20 Min. Beans, Butter and Lima 40 Min. 50 Min.
Berri es 15 to 20 Min. Beans, Green, Snap and Wax 20 Min. 25 Min.
Cherries (cold pack) 20 Min. Beets 30 Min. 35 Min.
Figs 90 Min.
Carrots 25 Min. 30 Min.
Grapes (co ld pack) 20 Min.
Corn, whole kernel 55 Min. 85 Min.
Greens, all kinds 70 Min. 90 Min.
Peaches (cold pack) 25 to 30 Min.
Okra 30 Min. 40 Min.
Pears (hot pack) 20 to 25 Min.
Pea s, Blackeye and Field 35 Min. 40 Min.
Plums and Fresh Prunes 20 Min.
Peas, Green " Engli sh" 40 Min. 40 Min.
Rhubarb 10 Min.
Potatoes, Sweet (wet pack) 55 Min. 90 Min.
Tomatoes Quarts- 45 Min. Pints- 35 Min. Potatoes, New White " Irish" 30 Min. 40 Min.
NOTE: If using steam pressure, vent canner 10 minutes. Process fruits 10
Pumpkin and Winter Squash 60 Min. 80 Min.
minutes, tomatoes 15 minutes, at 5 pounds pressure. Squash, Summer 30 Min. 40 Min.
~M~···· •
Canning destroys harmful bacteria, mold s, yeas ts
and enzymes; whereas freezing prevents or
retards their grow,th and activity.
Some foods , strawberries for example, are better
frozen than canned; others, such as tomatoes,
should be canned .
ELECT W'TH CARt
Use varieties of fruits and vegetables known to
be sa tisfactory for fre ezing. Freeze them when
they reach their most perfect stage for table use.
USE GOOD CO~ I~ PS
For good frozen food , the container must be
air tight, moisture, odor and vapor-proof. "CAN
or FREEZ" J ars meet all these requirements
for freezing fruits, vege tables, stews, etc.
The jars and bands are reusable. Use new lids,
regular Mason sized for half- pint, and wide
mouth for pint and lYz pint jars. The tapered
design prevents breakage in freezing and permits
removal of food before thawing. (Foods can
be frozen in regular Mason J ars but there is
danger of breakage if the jar is filled above the
shoulder and food must be well thawed before
removing.)
SIRUPS FOR FREEZING FRUITS .
Make sirup by boiling sugar with water until
sugar dissolves. Chill sirup before using.
40 percent 3>i cups sugar to 4 cups water
50 percent 4%' cups sugar to 4 cups water
60 percent 7 cups sugar to 4 cups water
TO PREVENT BROWNING
The fl esh of raw apricots, nectarines, cherries
and most varieties of peaches turns brown
when exposed to air. These fruits usually retain
natural color when quickly prepared, placed
directly into sirup and frozen immediately.
However, ascorbic acid and other anti -browning
agen ts are good color insurance for sirup packs,
and should be used when fr eezing light colored
fruits in dry sugar, or without sugar.
TO USE ASCORBIC ACID
(a) In sirup .. . Unless the recipe calls for a
different amount, use Yz teaspoon ascorbic
acid for each quart of sirup. Dissolve the
acid in a lit tle cold water and add to sirup
just before using.
(b) In dry sugar ... For each quart of apricots,
nectarines, peaches, or light cherr ies, dissolve
>i to Yz teaspoon ascorbic acid in 2
tablespoons cold water. Sprinkle over fruit
before mixing with sugar.
Ascorbic Acid Mixtures.
Use according to the manufac turer's instructions.
TO FREEZE FRUIT
Wash jars in hot soapy water. Rinse. Cool. Wash, rinse and scald lids. Keep j ars upright until food is
frozen, then stack or turn them any way you like.
1- Use only fresh, firm, ripe fruit of
fine flavor.
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2 - Wash fruit, a few pieces at a time,
in ice cold water. Lift fruit from
water. Drain.
3-Pour from l/.i to Y:! cup ice cold
sirup into "CAN or FREEZ" .Jar.
Berries do not require ascorbic
acid. If freezing apricots, peaches
or sweet cherries, dissolve the acid
in the sirup just before usin g.
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4-Drop fruit into jar. 5-Fill jar to within about Y2 inch of
top; add more sirup, if needed, to
cover fruit. Place piece of crumpled
cellophane or parchment paper on
top of fruit to hold it under the
Sirup.
6 - Put Dome Lid on jar ; screw band
tight. Use china marking pencil
or wax crayon to write date on
lid. Freeze fruit as quickly as
possible.
TO EMPTY "CAN or FREEZ" JARS OF FROZEN CONTENTS: Let cool water run on cap 2 or 3 minutes, or until
surface of food touching the glass thaws, then remove cap, invert jar and let food slide into pan or bpwl.
TO FREEZ E FRUI TS AND VE G ET AB LES
FRUITS may be frozen in dry sugar or in sugar sirup. When using sirup, follow instructions
given with sketches. When using dry sugar, sprinkle it over the prepared fruit and
gently mix until fruit is coated. Spoon into "CAN or FREEZ" Jar, shake jar to settle fruit
as closely as possible without crushing. Put Dome Lid on jar; screw band tight. Freeze
as quickly as possible.
VEGETABLES should be washed, drained, and prepared as for canning. Scald about l
quart at a time in large kettle of boiling water. Quickly chill vegetables in cole! water.
Drain, pack into "CAN or FREEZ" Jar. Put Dome Lid on jar ; screw band tight. Freeze as
quickly as possible.
- FRUITS TO PREPARE SCALD TO SWEETEN Apples Wash, pa re, core, slice. 2 to 3 min. 40 percent sirup; or 4 to 5
Drop into cold salt water parts fruit to 1 of dry sugar;
(2 tabl espoons salt to 1 or without sugar
gallon water). Drain
Applesau ce Make in usual way. Chill To suit taste
- Apricots Wash, drain, halve, pit 1 min. (If to be peeled) 40 to 50 percent sirup
- Blackberries Wash, sort, drain Do not scald 40 to 50 percent sirup; or 4 to
Black Raspberries 6 parts fruit to 1 of dry sugar
Boysenberries
Loganberries
Blueberries Wash, sort, drain 1 min. to tenderize ski ns 40 percent sirup; or without
sugar
Cherries Wash, drain, pit, or leave Do not scald 40 to 60 percent siruJr; or 4 to
whole 6 parts fruit to 1 of ry su~ar
Cranbemes Wash, remove stems, drain Do not sca ld 50 percent sirup; or without
<ugar
figs Wash. remove stems. drain Do not scald 40 percont sirup
Peaches and Nectarines Wash, scald '12 to 1 minute. 40 to 50 percent sirup; or 4 to
Chill. Drain. halve, pit, skin 5 parts fruit to 1 of dry sugar
Plums and Prunes Wash. drain. oit, halve Do not scald 40 to 50 percent sirup
Raspberries, Red, Rinse in iced water. Drain
Purple or Yellow
Do not scald 40 to 50 percent sirup
Rhubarb Wasn, drain. G•Jt as wanted 1112 min. 40 to 50 percent sirup
r----strawberries See pages 13 and 14
VEGETABLES TO PREPARE SCALD*
Asparagus Wash, drain, trim 3 min. Pa ck without liquid
Beans- Lima Shell , wash, drain 3 min. Pack without liquid
Beans-Green, Snap, Wax Wash , drain. Cut as wanted 3 min . Pack without liquid
rseans-Soy Scald pods. Shell 5 min. Pack without liquid
Broccol i and Cauliflower Cut into small sections. 3 to 4 min. Pack without liquid
Wash, drain
Bru sse ls Sprouts Trim, wash. drain 3 to 4 min. Pack without liquid
Peas-Green, Shell, wash, drain 2 to3min. Pack without liquid
Blackeye, etc.
Spinach and other Greens Wasn, drain 2 to 3 min . Pack without liquid
Sweet Corn Boil 3 to 4 min. Dip in cold See column 2 Pack without liquid
water. Cut from cob. Rinse in
cold water. Drain
* If altitude is 5,000 feet or more above sea level, increase scalding time 1 minute.
14
If.all homemakers in U.S.A. who can food could stand toe
to heel, the line would reach from Florida to Alaska.
Why do so many consider home canning worth-while?
Because:
Home canning is a sure and a convenient way to provide
highly nutritious foods prepared, and seasoned just as you like
them. And it saves money! How much can you save? A sensible
question! To find the answer: Divide the cost of the produce
by the yield (see table page 12) then add 3Yz cents for each
quart canned. The 3Yz cents is for the Jar, Dome Lid, Band,
and fuel. The cost of the jar is figured on an average life of ten
years -handle it carefully and it will last a lifetime.
As an example, authorities estimate it costs approximately
25 cents to raise a bushel of tomatoes in the home garden. With an
average yield of 20 quarts per bushel, this gives us a cost of
17;1; cents per quart for the actual tomatoes. Adding the basic cost
of 3Yz cents per jar, we have a total cost of only 4~ cents per
quart for home canned tomatoes grown in the home garden.
What could be more sensible than planning and canning so
that you always have a supply of high quality, low cost food ready
to be turned into appetizing meals? Meals you prepare with
ease and serve with pride.
proficiency zn home canning
$
will make you a more competent homemaker.
CP105 300M 67
