SPECIAL COLLECTIONS & R ARE B OOKS
WALTER CLINTON jACKSON LIBRARY
THI! UNIVERSITY OF NORTH CAROLINA AT GREENSBORO
I-tO"'-! 6CO""'"'-tcs Pa•"-pkte<s
Gift of Paul and janice Hessling
CONSERVATION
OF FRU ITS AND
VEGETABLES
I T is our purpose here to give in a simple form the application
of scientific principles to home conservation of fruits and
vegetables. Methods of canning are based on knowledge of
the causes of food spoilage and ways of preventing it. Scientific
research is constantly throwing new light on this subject, and
the methods recommended are based on the most recent
and reliable information we have been able to obtain.
It is our sincere hope that the up-to-date information and
carefully tested recipes will contribute to more healthful
and better flavored foods, therefore greater happiness, in
your home.
PRICE TWENTY - FIVE CENTS
THE A L U MINUM COOKING U TENSIL C O~IPANY
NEW KENSINGTO , PENNA. \Yiestern Branch- OAKLAND, CALIF.
THE HOMEMAKERS
Upon the woman of today rests the responsibility of keeping her family in
good health through the right choice and preparation of food . She must
maintain her reputation as being a good cook, and with it accept the burden
of selecting food which will provide proper materials for the growth of
children and promote the health of each member of her family . Her part in
financial management is to conserve, and this she does largely through
careful buying, or thrifty raising of food products and their preservation
and use.
All agree that simple, well balanced meals, with at least one vegetable and
one fruit for each member of the family each day, insure better health,
better work, better sleep and better play. The modern homemaker has
indeed a very serious responsibility!
FAMILY HEALTH
The U. S. Government is issuing considerable literature emphasizing the
importance of proper foods. For instance, we read in Farmers' Bulletin
808 of the United States Department of Agriculture:
"The health and appearance of the family are a good test of the wholesomeness
of their diet. If they are strong, well developed for their ages,
free from ailments. and full of energy and ambition, one may safely say
their food agrees with them. But, if they are listless and ail ing, or not so
well developed either physically or mentally as they should be, and if a
competent physician finds that there is no special disease to account for
these bad symptoms, a mother may well ask herself if the food is right,
and if not, how she can make it so ...
Subnormal conditions of the body at the end of winter season may generally
be attributed, according to health specialists and doctors, to a lack of fruits
and vegetables in the winter diet. The
newer knowledge of nutrition, now becoming
more common knowledge to
all of us, causes us to realize clearly
the body's need for its essential mineral
elements : I ron, Calcium, Phosphorus,
Iodine, Sodium, Manganese, Potassium,
Sulphur, Chlorine, Silicon, Fluorine,
Magnesium, and cellulose and
certain vitamins. Vegetables and fruits
contain these in more generous quantity
than any other group of foods .
Page Three
FRUIT AND VEGETABLE £0NSERVATION
Preserving the various fruits and vegetables as they mature through the
seasons is one of the most pleasant as well as one of the most profitable of
home occupations. Whether these products are raised in one's own garden
or bought in the open market, the preparation of them for preservation,
and the actual process of canning is, under present working conditions, a
piece of work so full of charm and interest that more and more women each
year are filling their own shelves for future use.
It is quite the thing, nowadays, to have exhibitions of canned fruits and
vegetables, just as clubs are giving exhibits of flowers and flower arrangement.
Women are again taking pride in their filled shelves and colorful
storeroom. Entertainment is a simple and pleasant matter when one has
only to reach for a jar of beautifully preserved fruit or vegetables, and
turn it with what would seem a magic touch into a completed dish of
appetizing charm.
The best means of providing these foods out of season is by Home Canning.
Canning has been made extremely simple since the introduction of "WearEver"
Canning equipment. With the least effort, the Homemaker of today
can always have a complete variety of home canned fruits, vegetables,
preserves, jams, jellies, fruit juices and pickles. Thus, healthful balanced
meals are always certain on short notice. It should always be remembered
that canning "in season" saves money, labor, time and energy "out of
season."
Vegetables and fruits are essential to health. It is not always convenient,
and it is by no means economical, to always step out and buy fresh foods .
By careful conservation of both as the seasons advance, the home cupboard
can be kept so well stocked that the daily menu may be supplied with
healthful out-of-season fruits and vegetables at any time, and so an air
of luxury can be added to a very economical table.
Fashions change, and the woman in the home is quick to follow the modern
trend. During the war there was a call to "come out of the kitchen." The
kitchen at that time was none too attractive a place, so she went ; and the
home felt her loss. No home, however, can prosper without a woman in it,
any more than a ship could reach harbor without a pilot. She felt the need
of improvement in her kitchen, and made it. Now, the kitchen is one of
the loveliest spots in the home, and work done there is a pleasure.
Page Four
THE OF ~ANN ED FOODS.
Freshly canned fruits and vegetables in any form here mentioned are among
the best and most nutritious foods for children. Food specialists and menu
makers often have assumed, it would seem, that canned foods need be used
as canned foods only, whereas there are dozens of ways in which each
different kind can be used, either by itself or in combination with others.
Bearing this fact in mind, a jar of spinach becomes not just and only a j ar
of spinach to be heated up and eaten "as is, .. but it holds the possibilities
of salad, vegetable loaf, souffle, soup, and many more things. Carrots may
be carrots and nothing better, but they may also play an active part in
casserole, salad, loaf, garnish, soup and so on. And fruits- which were
once upon a time merely canned as "sauce, .. now become fillings for cake,
color and flavor for ice cream, puddings and sauces for both. And to think
of fruit soups and souffles is to lead one into an almost unexplored field of
adventure.
And so on through the list. With a cupboard well stocked with jars of
fruits, vegetables, relishes, preserves, and with jars of jam and jelly, you
are independent of weather, distance, sudden rise in temperature, price,
or any other emergency.
The variety and charm, too, which is so easily lent to entertainment by
the unusualness of such menus, gives added pleasure to both hostess and
guest; and the satisfaction of stepping to a well-filled shelf for the needed
product can be appreciated only by those who have gone from season to
season laying hold of the luscious treasures as they come, and hoarding
them away against the future need. Try it just once, and never again will
t he cupboard shelves be left bare!
Moreover, it is the smart thing now to "be domestic.·· Women are turning
to home tasks in sheer relief from the
boredom that has followed an excess
of "outside interests." And so, among
other things that modern women are
doing today, we find garden clubs,
vegetable and flower exhibits and
canned goods exhibits, as showing the
trend of thought.
Today, with modern "Wear-Ever"
conserving equipment, home canning
can be done simply and easily. It is
real economy.
Page Five
• • •
Canning is a method of using heat and air-tight containers to preserve food
as nearly as possible in the condition in which it would be served when
freshly cooked. It is a desirable and economical method of preserving
many foods, by means of which their use is distributed over seasons and
in places where they are not available fresh. Canned foods thus add variety
and make possible a better-balanced diet at all seasons, the value of which
to health cannot be measured in dollars and cent .
OF EQUIPMENT
Proper equipment is just as essential to the modern process of home
canning as cleaning, laundering, cooking, or any other household procedure.
Modern equipment transforms a task into a pleasure. "Wear-Ever"
equipment for canning and preserving is light in weight, small in quantity,
easily stored. Specialists in food preparation have reduced the method of
canning to minimum effort, and the makers of "Wear-Ever" have realized
this trend and are supplying modern equipment.
THE CANNER The "Wear-Ever" Canners are excellent examples of
efficient equipment for use with the scientific principles outlined. They are
made of hard, thick, seamless cold-rolled sheet aluminum. There are many
advantages in this particular type of equipment, the most important of
which are:
I. Convenience. Can be used on top of stove over one burner which can be
turned quite low after the water has begun to boil. Light in weight and easy
to handle.
2. Racks perforated so wa~er or steam can circulate freely under, around and
over jars.
3. Close-fitting covers designed to make just enough steam pressure to properly
sterilize the food material without the disadvantages of a pressure cooker. Such
a cover makes it unnecessary to immerse the jars in boiling water as is usually
suggested when an uncovered or poorly covered utensil is used, since steam
surrounds all jars perfectly while Processing.
4. Because of the even heating and heat retaining power of aluminum, a uniform
temperature can be maintained in all parts of the Canner. The importance of
this feature is emphasized later.
5. Can be used for sterilizing the containers as well as for processing the food
material, making unnecessary a special utensil for sterilization of containers.
Page Six
ACCESSORY TOOLS In order to simplify
the work and to insure more consistent success,
the housewife should have at hand an ample
supply of accessory tools. The following are
recommended:
A large aluminum preserving kettle. (Because
little or no stirring is necessary.) Size will depend
upon amount of canning to be done.
A long-handled wooden spoon. A blanching dish or basket.
Funnel, ladle, sharp knives, measuring cup, scale, thermometer,
pans, spoons and bowls of various sizes.
Containers for canned products must be so constructed that they can be
sealed air-tight to prevent the entrance of air which contains bacteria,
yeasts, and molds. Glass jars are most commonly used for home canning.
By the purchase of new rubbers, and in some cases new tops, they can be
used repeatedly. The different types vary in size, shape and method of
sealing. The size of the family determines the size jar that should be used.
MASON JARS The Mason Jar, which is best
known, is made in both green and flint glass. The
lid contains a porcelain liner.
THE ALUMINUM SCREWBAND JAR CAP
The more modern type of lid, a universal closure,
does not permit the canned food to touch metal.
The glass top is held in place by an aluminum
collar or ring which screws down over it. Aluminum
is selected for the collar because of its noncorroding
property. When these jars are removed
from the canner the metal rings should be carefully
tightened before the jars are put away. The
seal on this type of top is formed by a rubber ring.
These closures fit almost all screw top jars.
RUBBER RINGS An important factor in the
successful use of glass jars is the rubber ring.
These must be bought new each year and should
be of good quality if they are to withstand the
temperature of processing. The simplest test is to
double the rings together and press the fold with
the finger. The rubber should not crack under this
treatment. Rings should also stretch to twice their
length and return without change of shape.
Page Seven
SELECTION OF /?~
Only sound, ripe and fresh fruits and vegetables should be used. Discolored
or over-ripe products are already on the road to decay, while under-ripe
fruits or undeveloped vegetables have not full flavor. "Two hours from
garden to can" is a good rule. In any case, for best results, the food should be
canned the same day it is gathered. If it must be held, discard at once any
showing bruises, decay, or other imperfections, and keep the remainder in a
cool place in small lots adequately ventilated. It is important to make sure
that the containers in which fruits and vegetables for canning are gathered
and handled are clean. Any unnecessary infection at this stage increases the
difficulty of processing and the chances of spoilage in the finished products.
~AUSES OF
Successful canning is based on an understanding of the methods by which
food spoilage may be prevented and the use of proper equipment to take
full advantage of this knowledge.
There are present in all fresh fruits and vegetables substances called
"enzymes.
These enzymes bring about the normal ripening of fruits and vegetables
and, unless checked, the final decay of the product. Since heating is an
essential step in canning and these enzymes are easily destroyed by heat,
it is only necessary to avoid the changes they may bring about in the food
between the time it is gathered and the time it is cooked. This is one reason
for the emphasis upon canning fruits and vegetables as soon as possible
after they have been gathered.
The second and more important cause of food spoilage is the action of
three groups o(minute organisms-bacteria, yeasts and molds-which are
everywhere. Yeasts and molds are comparatively easy to kill and for this
reason bacteria are the chief dangers to be considered in canning. If all
micro-organisms are killed and the product is sealed steaming hot within a
sterile air-tight container, the food is said to be sterilized. The application
of heat to foods during canning in order to kill bacteria is called "Processing.··
Page Eight
When unheated air comes in contact with food it spoils, not because of the
air, but because of the bacteria, yeasts, and molds it contains. Therefore, it
is not enough just to destroy the micro-organisms, but after processing, the
food must be protected from the air by an air-tight seal to be successfully
canned.
TEXTURE AND
OF FLAVOR,
FOOD VALUE • • •
In killing bacteria by heat in canning, both the degree of temperature and
the length of time it is applied must be considered. A very high temperature
may produce a sterile product that will keep well, but this may be at too
great a sacrifice of flavor and texture. Therefore, the temperature applied
should ordinarily be the lowest necessary to accomplish the desired result,
varying with the kinds of bacteria and with the acidity and other conditions
of the juice. o growing or vegetative forms of bacteria will survive for
any length of time at the temperature of boiling water (212 ° F. ), but the
spore form is killed at boiling temperature only by long-continued heating,
especially if the fruit or vegetable being canned has juice that is nearly
neutral or only very slightly acid. When the juices are acid, as in fruits
and tomatoes, both the vegetative and spore forms of bacteria are killed
more quickly at the temperature of boiling water.
The effectiveness of any given method of applying heat to kill bacteria is
also influenced by the number present and the time necessary for the heat
to reach every portion of the material being canned. This emphasizes the
importance of thorough cleansing of
the product before starting to can and
the use of freshly gathered products,
free from decay. The distribution of
heat throughout every portion of t he
material being canned is largely dependent
upon the type of equipment
used and is discussed under "Selection
of Equipment.· ·
In the preservation of flavor, texture
and food value, it is important to choose
fresh, sound fruits and vegetables.
Page Nine
• •
OF DOME CANNING
OPEN-KETTLE METHOD In the open-kettle method the material is
cooked directly in an open vessel as a means of killing the bacteria. This
cooking takes the place of both pre-cooking and processing in the other
methods. The food is then placed into sterilized jars and sealed immediately.
The temperature is not increased above the boiling point of water. Therefore,
the open-kettle method is suitable only for fruits and tomatoes. The
disadvantages of this method lie in the necessity for sterilization of the
jars before they are filled and in the danger of contamination during filling.
COLD-PACK METHOD Originally, the term "Cold Pack" was applied
to the method in which the material was packed cold into the container
and then processed. Fruits and vegetables needing to be peeled or softened
in order to be packed to advantage were "blanched" in hot water and then
dipped into cold water. Syrup or brine was added, usually boiling hot, but
even then the temperature of the food was considerably lower than boiling
when it was placed in the canner for Processing. The chief disadvantage of
this method is that when the material is packed cold a longer time is required
for that at the center of the jar to reach the temperature of the
canner. This is especially true in the case of vegetables that are thick and
pasty or those with mucilaginous juices, for these heat through very slowly.
The modern method is to substitute a short pre-cooking of the material for
the usually recommended blanching and omit the cold dip. The theory that
bacteria are killed by the shock of cold dipping has been proved to have no
scientific basis. Pre-cooking in this sense means heating in little or no
liquid until the material boils, is thoroughly wilted and shrunken so as to
facilitate packing, and any enclosed air is driven out. The material is then
filled into the container boiling hot and processed
immediately. (In some places this
latter method is termed the ·'Hot Pack··
Method, but the term "Cold Pack" is given
here because of common usage, even though
our recommendations are practically the same
as those usually given for the "Hot Pack"
Method.)
Fruits and vegetables may be canned and kept
indefinitely without loss of flavor or food
value. The secret is thorough sterilizationthorough
sterilization of jar, ring, cap and
the fruit or vegetable being canned.
Page Ten
'
OF ~ONTAINERS
Bacteria, yeasts and molds cling to the inside surface of glass jars and other
containers and it is necessary to destroy these organisms before the food is
placed in the jars for processing. This can be done very conveniently in
the "Wear-Ever" Canner while the food material to be canned is being
pre-cooked. Sterilization of jars should begin about 15 minutes before the
food material will be ready to process.
About one inch of water should be placed in the bottom pan. The lifting
rack and jars should then be put in the bottom pan so that the jars do not
touch each other. Just as soon as the water has begun to boil vigorously
put on the middle section and the cover. Thorough sterilization of jars
requires from I 0 to 15 minutes. After the jars have been sterilized, lift
the middle section and cover from the bottom pan. Immediately put the
pre-cooked food material in the jars and adjust rings and covers for
processing.
Processing (or sterilization of food material) consists of the actual cooking
of the material inside of the jar. The required length of time for processing
various fruits and vegetables is given in the individual recipes and in the
Canning Time Tables.
The canner used for processing must be fitted with a rack to hold the jars
so that the boiling water or steam circulates freely under, around and over
them and must have a closely fitting cover. About one or two inches of
water should be used, depending on the length of time required in processing.
Be sure the jars do not touch each other. Replace cover and begin timing
when water is boiling and keep water boiling vigorously during entire
processing period. (Be sure that vents are closed .)
As soon as the processing time is up remove
the jars from the Canner, seal completely
and place so that they will cool quickly to
room temperature.
ADJUSTING RINGS AND CAPS Dip
the jar rings in boiling water before placing
them on the jars.
Page Eleven
In using Mason Jars with porcelain-lined aluminum caps, screw the cap
on for processing until it requires effort; then unscrew about one-fourth
turn. After processing, screw very tight.
With glass-top, aluminum-band closures, screw the band until it requires
effort. Then unscrew one-fourth turn for processing, sealing tight when
jars are removed from the canner.
SYRUPS FOR CANNING
Thin Syrup Use three cups water to one cup sugar; bring to a boil and
boil five minutes. This syrup is for mildly acid fruits, such as peaches,
pineapples, pears and berries.
Medium Syrup Use two cups water to one cup sugar and bring to a boil
and boil five minutes. For acid fruits such as cherries, rhubarb and gooseberries.
Thick or Heavy Syrup Use one cup of water to one cup of sugar and
bring to a boil and boil five minutes. For fruits that are to be extra sweetpeaches
for dessert, etc.
Page Twelve
~ANNING
Fruits with their rich color and delicious flavor offer the housewife the
greatest opportunity to display her canning prowess. Her skill in preserving
Nature's product adds a pleasing variety to the winter diet.
Canned fruits make possible at any season fruit cocktails which make a
most appetizing course with which to start a luncheon or dinner. These
fruits may also be used for various desserts-pies, puddings, ice cream and
gelatins. Such delicacies make even a simple meal most complete and
satisfying.
APPLES
The late fall and winter varieties are best
for canning as they are more tart and retain
their flavor better than do the sweet
varieties.
l. Select firm, sound, tart varieties,
slightly under-ripe.
2. Wash, pare and core; cut into quarters,
or leave whole as desired.
3. Drop immediately into a salt bath
made in proportion of I tablespoon salt to
l quart water to prevent discoloring ; precook
for I minute to shrink.
4. Pack tight into hot jars, fill with hot
thin syrup, made with I part sugar to 3
parts water, partly seal and process in
"Wear-Ever" Canner for 20 minutes.
5. Remove from canner and seal immediately.
PEACHES
I. Select peaches which are ripe but not
soft . Those which are over-ripe may be
used for jam or peach butter.
2. Blanch (scald) quickly to loosen
skins; cold dip for I minute, remove skins
and pack (halves or whole), without crushing,
into hot jars.
3. Fill with medium thick syrup made
with 3 parts sugar to 2 parts water.
4. Partly seal and process in a "WearEver"
Canner for 20 minutes.
5. Remove from canner and seal immediately.
BERRIES
I. Wash and stem.
2. Pack closely in hot jars; fill with hot,
medium thin syrup made with 3 parts
sugar to 2 parts water.
3. Partly seal and process in "WearEver"
Canner for 20 minutes.
4. Remove from canner and seal immediately.
STRAWBERRIES
l. Select firm, large berries, wash and
stem.
2. Pack firmly as possible without crushing
into hot jars, fill with a medium thin
syrup, made with 3 parts sugar to 2 parts
water.
3. Partly seal and process in "WearEver"
Canner for 20 minutes.
4. Remove from canner and seal immediately.
Page Thirteen
J
PEARS
I. Pare, halve or quarter pears.
2. Drop immediately into a cold saltwater
bath made in proportion of I tablespoon
salt to I quart water, to keep them
from discoloring.
3. Boil gently from 4 to 8 minutes in a
syrup made with 3 parts sugar to 2 parts
water.
4. Pack hot into jars, cover with syrup
in which pears were boiled. Partly seal
and process for 20 minutes in ··wearEver
· Canner.
5. Remove from canner and seal immediately.
~ANNING FRUIT
PLUMS
Plums for canning should not be too
ripe.
I . Wash and prick the skins with a
fork to prevent them from bursting.
2. Pack tight without crushing, and
cover with boiling syrup. Use a heavy
syrup made with 2 parts sugar to I part
water for tart plums and a medium thin
syrup made with I part sugar to I part
water for the sweet varieties.
3. Partly seal and process in '"WearEver
·· Canner for 20 minutes.
4. Remove from canner and seal at
once.
Home-canned fruit juices add a delightful touch to the winter diet and the
juices from grapes, blackberries, raspberries, black and red currants and
elderberries make refreshing and nourishing drinks for hot days in the
summer time. Every housewife is familiar with their use in gelatin desserts,
puddings, sauces, ice cream, sherbets, etc. The following recipes cover the
making of fruit juices from cooked and uncooked fruits, including both
early and late varieties. Berry juices are the most popular of the early
fruits; apple and grape of the later varieties.
FROM COOKED FRUIT The flavor of canned fruit juices is better if
pressed from cooked fruits . Select sound, ripe fruit, crush and heat slowly
Page Fourteen
to simmering point in a "Wear-Ever" aluminum preserving kettle to insure
even heating. Strain through double thickness of cheesecloth. Then let
stand in a cool place for an hour or so to allow sediment to settle to the
bottom. Siphon or pour off the juice. Pour juice into clean, hot jars, seal
partially, and process for 30 minutes in a "Wear-Ever" Canner. In processing
fruit juices it is not necessary that the water in the canner be boiling
violently. Remove jars from canner, and seal immediately. Store in a cool,
dry place.
FROM UNCOOKED FRUIT Press the juice of uncooked fruit in a
"Wear-Ever" Fruit and Vegetable Press using the cloth bag outside the
cone as a strainer. Warm the juice in a "Wear-Ever" Preserving Kettle
(do not boil). Pour while warm into hot, clean jars, seal partially as for
canning, and process for 30 minutes in a "Wear-Ever" Canner. Remove jars
from canner and seal immediately. Store in a cool, dry place. (This recipe
may be used for making apple cider. )
juices from peaches, apples and sour cherries conserved in this manner
are less likely to have a flat taste.
BLACKBERRY CORDIAL
Boil 1 quart of blackberry juice in pint of white !!tlgar and I tablespoon each of
allspice, cloves, cinnamon and nutmeg for fifteen minutes. Pour the boiling liquid
into clean, hot jars, and seal at once.
GRAPE JUICE
Wash and stem grapes. Place one cup of grapes into clean, hot quart jar. Add one cup
of sugar. Fill jar with boiling water and seal immediately. J ar should be inverted for
several hours before storing. The grape juice will be ready for use in about six weeks.
PINEAPPLE JUICE
The cores, eyes and skins of pineapples, which a re often disca rded, make an excellent
juice for fruit drinks, ices, sauces, etc. Cover cores and skins with cold water and cook
slowly in a "Wear-Ever" Preserving Kettle for 30 or 40 minutes. Strain the mixture
through a "Wear-Ever" Fruit and Vegetable Press (using cloth bag). Measu re the
juice, heat it and add one-sixth as much white sugar as juice. Then boil rapidly for
ten minutes. Seal in clean, hot jars.
TOMATO JUICE
Wash, quarter and cook until soft, ripe tomatoes. Put through food press, strain and
measure. Add 1 teaspoon salt to each quart of juice. Bring to the boil, pour into jars,
partially seal and process 20 minutes.
Page Fifteen
FRUIT CANNING
FRUITS I
Processing period in
"Wear-Ever" Canner
Pint and quart glass jars
Apples ... _______________________________ -··-----·-----·-··--------·------·--·------·------·---·--· ----------- ___________ 20 minutes
Apricots·---------------------------····-··--------·-···--·--·---·-----------·-··----·-------------------···--· _ ........ 20 minutes
Blackberries ________________________________________________________________ ···----·---------------·······--· .......... 20 minutes
Blueberries __________________________________________________________________________________________________ ........... 20 minutes
Dewberries·---------------------·-----------·------·--------------------------------------·-----------------------------20 minutes
Huckleberries ................ __________________________________________________________________________________________ 20 minutes
Loganberries .. -------------------·---------------·-·---------------------·----------------·--------·-------------------20 minutes
Raspberries·-------·------·----·-----------·-------·----------------------------------·-------···--·------·-----------·20 minutes
Cherries·------------------------------·-·····-----·----------··-------------------···-----------·--·-···----·-·----------20 minutes
Currants------------------·----------·-------·---·----···---------·---·--·----·----·-·------·----·---------------------·--20 minutes
Figs·------------------------·-·····----------·-·---------·-------------------·-------------·---------------------------------20 minutes
Gooseberries ___________________________________________________________________________________________________________ 20 minutes
f 20 minutes for ripe fruit
Peaches··-··------------------------------------------------------·------------·----------- t 30 minutes for firm fruit
Pears·----------------------·-------------·------·--- -------·-----·-----------·-----------------·------------------ ---------20 minutes
Pineapple ........................................ -----·-···------···----------------·-·-------·------------------------.30 minutes
Plums ________________________________________ -----·-·---------·----·----·-----------·-----------·----·------------------20 minutes
Rhubarb·------- ·-------·-·-··-------·-··----·----·----···-··-······--------···----------·----···---------·--------------- 16 minutes
Strawberries·-------·------·----·----··-----·----·----···----·----·-·---····-------·----·-·----·----·--·-··-----·-------20 minutes
Tomatoes ..................... -·---·-·-----------------------·------------·--··---------··-----·-······--·-----------·--25 minutes
Tomato juice ________________ ···-------------·--·-··---------·--------------------·-·------·-·- -----·-----------·---20 minutes
Page Sixteen
CANNING
The use of vegetables as a part of the American diet is becoming increasingly
important due to modern scientific knowledge of nutrition. Where
proper canning methods are employed the value of canned vegetables and
fruits as sources of the essential mineral elements and certain vitamins
approaches that of freshly cooked vegetables and fruits.
The fortunate housewife who has available a variety of canned vegetables
can indeed welcome the arrival of unexpected guests, for she is always
prepared.
BEANS (Green)
I. Wash and remove strings, break into
small pieces, blanch (scald) 5 minutes or
heat to boiling with water to cover.
2. Pack hot into clean, hot jars, add 1
level teaspoon salt to each quart, fill with
boiling water in which beans were cooked,
partially seal and process for 3 hours in
''Wear-Ever'' Canner.
3. Remove jars from canner and immediately
complete seal.
BEANS (Wax)
Follow same procedure as in canning
green beans.
Page Seventeen
BEANS (Lima)
1. Carefully sort and grade for size and
age. When shelling beans place the old
ones into a separate lot for soup, and the
young and tender ones into another assortment
for extra fine pack.
2. Blanch young beans for 5 minutes
and older beans for 10 minutes.
3. Pack quickly and loosely into clean,
hot jars to within I inch of top, add 1
level teaspoon salt to each quart, cover
with boiling water, partially seal and process
for 3 hours in "Wear-Ever" Canner.
4. Remove jars from canner and immediately
complete seal.
BEETS
Beets should be canned before they grow
too large. Small beets should be canned
whole. Leave on I inch of the stem and
all of the root while blanching. This
will prevent loss of color.
I. Wash and blanch 15 minutes until
skins loosep, and cold dip. Slip skins.
2. Pack into hot jars, add I level teaspoon
salt to each quart, fill with boiling
water, partially seal and process for 2
hours in "Wear-Ever" Canner.
3. Remove jars from canner and immediately
complete seal.
CAULU'LOWER
I. Soak cauliAower for I hour in a cold
brine made in the proportion of I tablespoon
salt to I quart water. This will
remove any lurking insects and help to
prevent discoloring later in the process.
2. Blanch for 3 minutes, pack quickly
into hot jars, add I teaspoon salt to each
quart, fill with hot water, partially seal
and P.rocess for I 72 hours in a "WearEver
· Canner.
3. Remove from canner and immediately
complete seal.
RHUBARB
Wash and cut into inch lengths. Blanch
for I minute. Rinse with cold water. Pack
into hot jars, cover with a medium sugar
syrup. Partly seal and process for 15
minutes. Remove from canner and seal
at once.
CORN
I. Select sweet-corn ears of uniform size
and proper ripeness. Remove husks and
silk, blanch on cob for 5 minutes.
2. Remove, and cut corn from cob,
using a sharp knife and cutting as close to
cob as possible.
3. Pack quickly into hot jars, being
careful not to pack too tight as corn swells
during the canning process.
4. Add I level teaspoon salt to each
quart and cover corn with boiling water,
partially seal and process in a " WearEver"
Canner 3 hours.
5. Remove jars from canner and im-mediately
complete seal. t
PUMPKINS or SQUASH
I. Wash, cut into slices and cook until
tender, preferably with li tt le or no water.
2. Mash and stir the pulp until smooth
and pack immediately in hot jars, partially
seal and process for 3 hours in a "WearEver"
Canner.
3. Remove from canner and immediately
complete seal.
PEAS
I. Shell , wash and grade, placing the
young and tender peas in one lot, and the
older and larger peas in another. Grading
and sorting are necessary because the
blanching period varies with the age and
size of the pea .
2. Blanch young peas for 3 minutes and
older peas for 5 minutes.
3. Pack quickly and loosely into clean,
hot jars to within I inch of top, add I
level teaspoon salt to each quart, cover
with boiling water, partially seal and process
for 3 hours in a "Wear-Ever" Canner.
4. Remove jars from canner and immediately
complete seal.
SPINACH
Heat in a covered utensil I 5 minutes.
Pack quickly and loosely into hot jars,
adding I teaspoon salt to each jar. Cover
with boiling water, partially seal and pro-cess
for 3 hours. Seal immediately when
removed from canner.
Page Eighteen
•
V EGETABLE (;ANNING
VEGETABLES
Processing period in
"Wear-Ever·· Canner
Pint and quart glass jars
Asparagus ................... ................................................................................................ .3 hours
Beans (string) ················· · ···-------·--··--------------------------------··············------------·--------··---··-·-3 hours
Beans (lima) ..... ·- ························---·······-···-------------·---- ·-- -------·--------·---·--·-··----·--··-···--··-· ··3 hours
Beets .............................................................................................................................. 2 hours
Cauliflower.................... .. ................... ....................... .... .... . .. ........ ... ......... . ..... 2 hours
Carrots ...................................... .................................. . .......... . ............. 2 hours
Corn ............... ----------············ .............................................................. _ .. ---··-·-· --· -------3 hours
Greens, spinach, etc ................................ __ _ ---------------···········-·---------------·--·---- ... 3 hours
Okra ___________ _ _ ______________ ----·-------·----·····----··-·---· ... 2 hours
Parsnips ............... . .. ···············-···-·--··-- ................................................... 2 hours
Pimentos........................... . ............................................... .45 minutes (pint glass jars)
Pumpkin ................................................................................................................... 3 hours
Peas ................................ - ........................................................... ________ 3 hours
Squash ..................... . ..3 hours
Sweet Potatoes ....... . .......................... ___ .............. 3 hours
Vegetable combinations ............ . ...... --------------·--·--·---·--··3 hours
Page Nineteen.
Strawberries in December are a toothsome luxury! Preserving fruits
"in season" is a joy of the thoughtful housewife for she foresees the appreciation
of these luxuries prepared by her own hands. To be a good preserve
the fruits or fruit pieces remain whole, retain their original shape and color,
are tender, clear and plump, in a thick, transparent syrup. In general,
three-fourths of a pound of sugar to one pound of fruit insures perfect
resylts.
USE "WEAR-EVER" KETILE PROPERLY As soon as kettle and
contents are heated, reduce flame at least one-half. The uniform distribution
of heat in ··wear-Ever·· utensils makes only a low flame necessary.
Follow these directions and no sticking of food will result. Little or no
stirring is necessary.
APRICOT and PINEAPPLE
(Delightfully Combined)
4 quarts fresh, ripe apricots.
I quart shredded pineapple.
~ cup almonds.
4 cups sugar.
4 cups water.
I. Wash apricots, do not peel.
2. Shred fresh pineapple and add to
apricots.
Page Twenty
3. Place in a medium thin, boiling syrup
made with I part sugar to I part water.
4. Cook slowly until mixture is tender
(about 30 minutes).
5. Add almonds, if desired.
6. Pack hot into sterile, hot jars. Seal
immediately.
BLACKBERRY
Preserve in same manner as strawberries.
CHERRIES
I . Wash, remove stems and pits from
cherries. Save the juice.
2. Place cherries in a shallow pan and
cover with a medium thick syrup made
with 3 parts sugar to 2 parts cherry juice
or water.
3. Simmer for I 0 minutes; remove from
heat and let stand in a covered kettle from
6 to 12 hours.
4. Drain off the juice from cherries and
pack cherries into hot sterile jars.
5. Heat the remaining syrup and fill
the jars with the boiling syrup. Seal at
once.
CRAB-APPLES
I. Select perfect, well-colored crabapples,
wash thoroughly, remove blossom
ends, leaving stems and skins.
2. Place apples in a thick, boiling syrup
made in proportion of 3 parts sugar to I
part water.
3. Cook gently until tender (about 30
minutes) .
4. Pack hot into clean, sterile jars, cover
with boiling syrup and seal immediately.
Crab-apple preserves are superior in
color, shape and flavor to other apple
preserves.
FIGS
I. Gather the figs before they are perfectly
ripe. Split them on one side and
soak in lime-water or mild salt brine using
I teaspoon salt to I quart water for 3
or 4 hours.
2. Wash thoroughly in cold water.
3. Make a medium thin syrup using I
cup sugar to I cup water for each pound
of fruit .
4. Place figs in boiling syrup and cook
until done.
5. Pack into clean, hot jars. Fill with
boiling syrup and seal immediately.
GOOSEBERRY
I pound green gooseberries.
2~ cups sugar.
I. Wash berries. stem, and remove
blossom ends.
2. Half cover the gooseberries with
water and simmer until skins are soft.
3. Add sugar and bring mixture quickly
to boiling point and cook until clear.
4. Pack into clean, sterile jars. Seal at
once.
CURRANTS
I. Wash and stem currants.
2. Place in a boiling syrup using 3 parts
sugar to I part water.
3. Boil gently for 15 minutes and pour
immediately into clean, sterile jars. Seal
at once.
) MIXED FRUIT
I pound quinces.
1 pound sweet apples.
1 pound pears.
I pound peaches.
3 lemons.
6 cups sugar.
I. Do not remove skins. Slice the fruit .
2. Cook apples, pears, and quinces
separately until tender.
3. Drain off the juice from each and add
it to the sugar. Boil the mixture until it
becomes a medium thick syrup.
4. Add the fruit, juice of 2 lemons and
I lemon sliced thin. Cook the mixture
until it is thick and seal at once in clean,
sterile jars.
PEACH
I pound peaches.
I cup water.
1 ~ cups sugar.
I. Blanch, remove skins and cut peaches
into halves.
2. Make a thick syrup, using 2 parts
sugar to I part water.
3. Cook peaches in the syrup until they
are clear and the syrup is thick.
4. Pack into hot, sterile jars and seal
at once.
Page Twenty-one
PEAR
l pound pears. 2 cups water.
2 cups sugar. I lemon, sliced thin.
The fruit may be preserved whole, in
halves or quarters.
I . Boil sugar and water together for 5
minutes, add pears and sliced lemon and
cook until pears are clear and transparent,
and the syrup is thick.
2. Pack into clean, sterile jars and seal
at once.
If hard pears, such as Keifers, are used,
ccok them in water until tender, using
the water in which they are cooked, for
making the syrup.
A few cloves or a stick of cinnamon may
be added for flavor.
Using pineapple juice instead of water
in the syrup gives a delicious flavor.
QUINCE and APPLE
I pound fruit , quince and sweet apple.
I% cups sugar.
Water.
I . Cook quinces until tender in about
4 times their measure of water.
2. Pare sweet apples and cut them into
medium thick slices and cook in a small
amount of water until tender.
3. Drain off the juice from both apples
and quinces, add sugar to the juice and
boil mixture for 5 minutes.
4. Add fruit and boil mixture until it is
thick and clear.
5. Pack immediately into hot, sterile
jars and seal at once.
PLUM
6 pounds fruit .
9 cups sugar.
I cup water.
I. Select small purple plums and be
sure they are sound and not over-ripe.
Remove stems, wash and pierce each plum
with a fork .
2. Place plums in an earthen bowl or
jar, cover with sugar and add water. Cover
vessel and let stand in a cool place overnight.
3. Drain plums and boil the juice for
5 minutes.
4. Add plums and cook for a few minutes
until clear. Care should be taken not
to over-cook, as the syrup thickens or
jellies after standing.
5. Pack into hot , sterile jars and seal
immediately.
PINEAPPLE
I. Pare the pineapple and remove the
eyes. Shred with a silver fork or cut in
small pieces, discarding the core.
2. Place pineapple in a preserving kettle
and add ;!i as much sugar as pineapple.
3. Allow mixture to stand until a syrup
is formed. Cook the mixture slowly until
the pineapple becomes transparent.
4. Transfer to sterile jars, fill with boiling
syrup and seal immediately.
RASPBERRY
I. Mix thoroughly equal parts of raspberries
and sugar.
2. Cook slowly and stir until mixture
boils.
3. Boil gently for 6 minutes and pour
into sterile hot jars and seal at once.
RHUBARB
I quart rhubarb, cut in small pieces.
3 cups sugar.
I cup water.
I . Boil sugar and water together until
the syrup becomes brittle when dropped
into cold water.
2. Drop rhubarb into the boiling syrup
and cook mixture until it is thick and clear.
3. Pour into clean, sterile jars and seal
at once.
Page Twenty-two
STRAWBERRY
l. Mix equal measures of strawberries
and sugar in ··wear-Ever.. kettle and
bring to a boil.
2. Boil gently for 6 minutes, pour into
clean, hot jars and seal at once.
All berries except blackberries may be
made into preserves by this method.
STRAWBERRY
6 cups sugar.
4 pounds berries.
I . Select ripe, sound berries, wash and
stem.
2. Add t he sugar to the strawberries and
heat gently until sugar dissolves and juice
is drawn from the berries.
3. Cook rapidly until the fruit is plump
and transparent and the syrup is thick.
4. Pack carefully in clean, hot jars and
seal immediately.
TOMATO
5 lbs. ripe tomatoes.
8 cups sugar.
2 lemons.
I. Scald and peel tomatoes.
2. Place in a crock or bowl, add sugar
and let stand over-night.
3. Drain off the juice and boil it rapidly
until it threads.
4. Add t he tomatoes and lemons sliced
thin, and cook until the mixture is thick
and clear.
5. Pack into clean, hot steri le jars and
seal immediately.
T he preserves should be a rich, red color.
WATERMELON
I watermelon.
Alum (dissolved).
2 lemons.
Sugar.
Spices.
I. Peel and cut into slices the rind of
one watermelon, soak sl ices in a weak salt
solution (I tablespoon salt to I quart
water) over-night.
2. Drain off t he water and parboil the
watermelon rind for a few minutes in water
containing a pinch of dissolved alum.
3. Drain the slices again.
4. Make a heavy syrup using 3 parts
sugar to I part water, add 2 lemons, sliced
thin, and add whatever spices are desired.
5. Place watermelon in the boiling syrup
and boil slowly until tender.
6. Pack into clean, hot jars. Seal immediately.
CARROT HONEY
I pint grated raw carrot.
I lemon, grated rind.
2 lemons, juice.
2 cups sugar.
I. Mix ingredients well, heat slowly "and
simmer the mixture until it is thick and
clear.
2. Pack into clean, hot jars and seal
at once.
Serve with cold meat.
FRESH FRUIT
I cup gooseberries.
I cup pitted cherries (red, sour).
I cup red raspberries.
3 cups sugar.
Cook gooseberries 6 minutes, add cherries,
cook 4 minutes, add raspberries and
sugar- cook 5-10 minutes or until thick.
Pour into glasses or jars.
Page Twenty-three
MAKING
Jelly is simple to make. It should be made when the fruits are "in season,··
when the juices are freshest and best and when prices are lowest. Certain
rules, of course, have to be followed. Jelly, the product, is the result of the
cooking of a combination of juice (or combinations of juices) of the fruits
with proper proportions of sugar until it becomes a quivering mass, clear,
sparkling, tender and translucent.
I
There are fruit juices which do not make good jelly. This is because some fruits do not contain enough of the natural substances requisite to produce
jelly. To make good, wholesome jelly the fruit juice must contain the natural
acid and the natural jelly-making substance known as pectin in about right
proportions. Jelly fruits that usually contain these two substances in about
the right proportions are:
Crab-apples
Green apples
Blackberries
Currants
Cranberries
Unripe grapes
Gooseberries
Raspberries
(under-ripe)
Huckleberries
Quinces
Plums
Fruits that lack acid are few; principally pears and sweet apples. These
do not make satisfactory jelly when used alone.
Fruits lacking Pectin are: Cherries, peaches, pineapple, rhubarb and
strawberries.
Because of the lack of acid or pectin in certain fruits, their juices should
always be combined with the juice of some fruit that does contain both
sufficiently, so that a good jelly will be produced from the combination.
For the predominance of color and flavor, also for proper proportion of
each juice for good results, see the Jelly-Making Table.
Page Twenty-four
PREPARATION Select and wash fruit. Remove the hulls, stems and
blossom ends. Cut hard fruit into small pieces without coring or peeling.
EXTRACTION OF JUICES Add no water to soft fruits. Any water
added has only to be boiled out later. Heat gradually in " Wear-Ever"
sauce pans until the color begins to fade out of the fruit pulp. If any stirring
is done, use a small wooden spoon. It is less likely to mash the fruit and
darken the juice. Also a wooden spoon makes little or no noise.
For hard fruits just enough water to cover may be used. Cook until the
fruit is tender.
When fruits have cooked sufficiently, pour into " Wear-Ever" Fruit Press,
using the cloth jelly bag (wet) outside the cone. Rotate roller to mash
fruit but do not mash the outside of jelly bag when the straining and
dripping is taking place. To do so may mean unclear jelly. A substitute
method of straining is to pour the cooked fruit into a wet double cheesecloth
bag and hang up to drip.
Clear jelly can be obtained only when the juice is extracted by "dripping, ..
without subjecting the fruit to pressure. When all the juice possible has
been drained off without pressure, more may be obtained by applying
pressure, and while the jelly made from this juice is not as clear, it is just
as well flavored and nutritious.
COOKING To obtain best results in jelly making, it is advisable to work
with a small quantity of juice. Two quarts of juice is a sufficiently large
quantity to handle at one time.
Measure juice, add sugar in proportion given in special recipes and boil
rapidly for 5 minutes, stirring until the sugar is dissolved. Skim when jelly
is done.
Shallow wide bottom " Wear-Ever" aluminum thick fruit or sauce pans
prove best for boiling juices because evaporation takes place faster.
JELLY TEST To test the jelly, dip a spoon into the juice, and if it
sheets, and TWO DROPS hang together from the side of the spoon, the
jelly is done and should be removed from the flame immediately.
If a confectioner's thermometer is used,
the temperature should read 221-223
degrees. Use drop test also.
SEALING AND STORING Skim
juice and pour, while hot, into clean,
hot Jelly Glasses. Fill the glasses full,
as jelly shrinks as it cools. When jelly
is cold and firm, cover with hot
paraffin. A small teapot or pitcher with
a spout is handy for pouring paraffin.
After paraffin is cold, cover jelly glasses
with lids or tight aluminum foil covers.
Pal{e Twenty-five
.J:me k./1 FOR JELLY MAKING
Proper Proportions of Fruit Juice and Sugar for Jelly
(Showing Fruit-juices and Proportions of Each Which Will Combine to
' Make Good jelly)
Juice of Parts if Cups Cups Flavor Color
combined Juice Sugar Predominant Predominant
Apple ---- I % Apple Light
Apple %: Blackberry Y-1 I % Blackberry Dark
Apple Y2 I %: Blueberry Dark Blueberry Y2
Apple Y2 I % Black Raspberry Dark Black Raspberry Y2
Apple >i
Blueberry >i I % Rhubarb Dark
Rhubarb >i
Apple Y2 I % Cherry Dark Cherry Y2
Akple Y2 I I E lderberry Dark E derberry Y2
Apple Y2 I % Peach Light Peach Y2
Apple Y2 I % Pineapple Light Pineapple Y2
Apple Y2 I % Quince Light Quince Y2
Apple >i
Quince >i I %: Cranberry Dark
Cranberry >i
Apple Y2 I % Rhubarb Light Rhubarb Y2
Apple Y2 I % Apple Light Strawberry Y2
Blueberry ---- I % Blueberry Dark
Crab-Apple .... I % Crab-Apple Light
Currant ---· I %:-1 Currant Dark
Gooseberry I I Gooseberry Light
(green) -·--
Grape I %:-1 Grape Dark (Under-ripe) ----
Page Twenty-six
MAKING
Jams differ from preserves principally in the amount of sugar used. One-half
to three-fourths pound of sugar to the pound of fruit is used in jam-making.
Cook to a thick mass, stirring at intervals with the small wooden spoon. Use
wide bottom, shallow, thick, "Wear-Ever·· aluminum sauce or fruit pans .
PLUM
1 pound plums (Damson plums are best).
Yz to %pound sugar.
1. Wash plums and remove seeds, if
desired. The flavor of the seeds is sometimes
preferred.
2. Add sugar, and cook until mixture is
thick and clear (about 218° F. ). Pack
immediately into hot , clean jars and seal.
PEACH
1 pound peach-pulp (Imperfect peaches
may be used).
Yz to %pound sugar.
3-i cup peach juice or water.
Yz in. ginger root .
I peach pit.
3-i teaspoon allspice.
I teaspoon cinnamon bark.
Yz teaspoon cloves.
I. Blanch peaches in boiling water, cold
dip, remove skins and seeds. Mash pulp.
2. Add sugar and spices (t ied in a bag).
3. Cook until mixture is thick and clear.
4. Remove spice bag.
5. Pack into clean, hot jars and seal.
STRAWBERRY
I . Pick over berries and remove stems.
2. Weigh berries, and for every pound
of fruit allow ;!i pound of sugar.
3. Place berries in pan and mash fruit
as it heats.
4. Bring fruit to boiling point, stirring
frequently and crushing any berries which
sti ll remain whole.
5. Add sugar to the fruit and boil together
until thick (not over 20 minutes),
stirring at intervals with small wooden
spoon.
6. Pack into clean, hot jars and seal.
BLACKBERRY
1. Mash berries, cook them in their own
juice until thoroughly heated , then press
through a sieve to remove seeds.
2. Measure the pulp and liquid, and for
every pint of pulp add l cup of sugar.
3. Cook rapidly until thick, stirring at
intervals.
4. Pack into clean, hot jars and seal.
Page Twenty-seven
MAKING
Conserves are made as jams are made, the only difference being that a
Conserve is a mixture of several fruits. Many housewives add nuts or
raisins (or both) to the mixture.
BLUEBERRY and APPLE
I pint blueberries, fresh or canned.
I pint tart apple, diced.
Juice of I lemon.
Grated rind of Yz lemon.
3 cups sugar.
I . Combine ingredients and cook mixture
until thick and clear, stirring occasionally.
2. Pour immediately into clean, hot jars
and seal at once.
APPLE, CARROT and PEACH
I pint diced carrots.
I pint diced tart apples.
3 cups sugar.
I cup peaches.
Juice of I lemon.
I. Mix ingredients and simmer until
mixture is clear, stir occasionally.
2. Pack hot into clean, hot jars and seal.
CHERRY, PINEAPPLE and APPLE
2 quarts pitted cherries.
2 cups diced apples.
Yz pound blanched English walnuts.
3 cups pineapple.
8 cups sugar.
I. Run the pineapple through a food
chopper and mix the remaining fruit and
sugar and let stand overnight .
2. Cook until thick.
3. Add the walnut meats, chopped fine.
4. Pack conserve into hot, clean jars and
seal at once.
Nuts may be omitted, if desired.
PEACH and APPLE
I. Use equal parts of peaches and apples
(diced). If apple skins are of good color
do not peel apples.
2. Add %: as much sugar as fruit .
3. Cook mixture slowly until it is thick
and clear.
4. Seal in clean, hot jars.
PEAR and APPLE
I pint diced pears.
I pint diced tart apple.
I lemon, juice and grated rind .
I cup seedless raisins.
Yz cup English walnuts.
3 Yz cups sugar.
I. Wash raisins and add to other ingredients
except nut meats.
2. Cook until mixture is thick and clear.
3. Add nut meats 5 minutes before removing
from fire.
4. Pack in clean, hot jars, and seal at
once.
QUINCE, APPLE and CRANBERRY
2 cups apple pulp.
I cup quince pulp.
I cup raisins.
I cup cranberry pulp.
2Yz cups sugar.
I . Mix ingredients and boil for 5 minutes
then add raisins. Continue boiling until
mixture is thick and clear.
2. Pack into clean, hot jars and seal at
once.
Page Twenty-eight
RHUBARB and APPLE
2 cups sugar.
%cup water.
2 cups rhubarb, cut in small pieces.
I cup apple, sliced.
%cup English walnuts, chopped.
I. Make a syrup of sugar and water and
when boiling add fruit and simmer until
mixture is thick and clear.
2. Add nuts and pack conserve into
clean, hot jars and seal immediately.
TOMATO
I quart tomatoes, fresh or canned
(drain off juice) .
I cup seedless raisins.
I lemon, cut in small pieces.
4 cups sugar.
Yz cup English walnuts.
I. Wash raisins.
2. Blanch, peel and core fresh tomatoes.
3. Mix ingredients, except nuts, and
cook mixture until it is thick and clear.
4. Add nuts, chopped fine, and pour
mixture into clean, hot jars, and seal at
once.
PINEAPPLE and RHUBARB
I quart diced pineapple.
4 quarts rhubarb.
2 oranges.
3Yz cups sugar.
2 cups walnuts.
Cook the pineapple in a covered kettle
until tender. Add the rhubarb, grated
rind and juice of oranges ; add the sugar
and cook until thick. Cool slightly, then
add chopped nuts. Pour into sterilized jars
and seal.
CURRANT
2~ quarts currants.
6% cups sugar.
2 oranges.
I cup walnut or pecan meats.
Grate the rinds of the oranges-with the
juice add to the currants. Add sugar and
cook until the mixture is thick and clear.
Cool slightly, add the chopped nuts. Pour
into glasses and seal.
PINEAPPLE
I quart pineapple pulp and juice.
2 oranges.
!lemon.
3 cups sugar.
Pare fresh pineapple- put through a
food chopper, using a fairly coarse knife.
Steam until tender, about 12 minutes. Add
the sugar, grated rind-pulp of the oranges
and lemon. Cook rapidly until the mixture
thickens. Pour into glasses and seal.
CHERRY
3 pints pitted sour cherries.
I pint black raspberries.
2% cups sugar.
Cook cherries for 10 minutes, add raspberries
and sugar. Cook until thick and
clear. Pour into glasses or jars and seal.
Nuts may be added if desired, but the
mixture should be slightly cooked first .
AMBER FRUIT
I grapefruit.
I orange.
!lemon.
3Yz quarts water.
5 lbs. sugar.
Carefully wash and dry the fruit. Cut
in very thin slices. Cover with water and
allow to stand over-night. Cook until the
peel is tender and allow to get cold (this
may take over-night) . Add the sugar and
cook until it begins to thicken. Pour into
clean jars and seal.
Page Twenty-nine
MAKING
The cooking of fruit pulp with sugar (spices may be added) to a thick paste
consistency makes a suitable fruit butter for spreads. This combination
calls for less sugar than in the making of jellies, preserves, jams or marmalades.
Very slow cooking (over a low fire) required. Occasional stirring
with a small wooden spoon does no harm.
APPLE (Or Blueberry)
I. Use tart apples. Remove stems but
do not pare apples.
2. Cook in sufficient water to cover,
until soft, and press through "Wear-Ever"
Fruit Press.
3. Use equal parts of berries and apple
pulp and Yz as much sugar as fruit.
4. Cook the butter until it is thick and
clear and seal immediately in hot, clean
jars.
CRAB-APPLE
I. Wash and cut apples into quarters,
without paring or coring.
2. Place them in a preserving kettle
with just enough water to cover, and cook
slowly until tender.
3. Press through "Wear-Ever" Fruit
Press.
4. Measure the strained pulp. Add Yz
as much sugar as pulp to the juice in which
the apples were cooked.
5. Bring to boil, add pulp and cook
until mixture is thick and smooth, stirring
to prevent burning. Spices may be added,
if desired.
6. Pack into clean, hot jars. Seal immediately.
SPICED GRAPE
I. Wash grapes, remove stems, separate
the pulp from the skins, and let stand
over-night.
Page Thirty
2. Heat pulp to boiling point and press
through "Wear-Ever" Fruit Press.
3. Add the skins to pulp and to each 5
pints of fruit add 8 cups brown sugar and
Yz tablespoon of cloves and I of cinnamon.
4. Boil the mixture I hour, add 1 cup
cider vinega r and continue boiling until
mixture is thick. Stir constantly to prevent
burning.
5. Pack butter into clean, hot jars and
seal immediately.
GRAPE and APPLE
I pint grape pulp.
I pint apple pulp.
2 cups sugar.
I. Prepare the fruit pulp in the usual
way by cooking the fruit and pressing it
through "Wear-Ever" Fruit Press.
2. Combine the ingredients and cook
mixture until it is thick (about 20 minutes.)
3. Seal in hot, clean jars.
PEACH
I. Peel and stone peaches.
2. Cook in as small amount of water as
possible until they are reduced to a pulp
3. Add Y2 as much sugar as pulp, and
cook mixture until it is thick and clear.
Stirring occasionally with small wooden
spoon does no harm.
4. Spices may be added if desired .
5. Pack into clean, hot jars and seal
at once.
PEAR
I. Wash pears and without peeling boil
them until they fall to pieces.
2. Press through .. Wear-Ever.. Fruit
Press to remove cores, seeds and stems.
3. Measure pulp and add half as much
sugar as pulp.
4. Add spices to suit taste.
5. Cook mixture slowly until it becomes
smooth and thick, stirring frequently to
prevent burning.
6. Pack hot butter into clean, hot jars.
Seal immediately.
PLUM
I . Cook plums in sufficient water to
cover them.
2. Drain and reserve the juice for jelly.
3. Press plums through .. Wear-Ever ..
Fruit Press, measure pulp and add Y2 as
much sugar as pulp.
4. Cook mixture slowly until it is thick
and clear, stirring to prevent burning.
5. Seal in clean, hot jars.
When plums are not plentiful, apple
pulp may be substitued for 73 the measure
of plum pulp.
Page Thirty-one
MAKING
Citrus fruits are most commonly used in marmalades; but other fruits,
even vegetables, may be used .
•
CARROT and ORANGE
6 carrots.
3 oranges
I lemon, juice and grated rind .
Sugar.
I . Dice the carrots and cook until tender,
using as little water as possible.
2. Cut oranges and the lemon into
small pieces.
3. Combine the carrot and fruit ,
measure and add % as much sugar as
mixture. Simmer mixture until it is clear.
4. Pack hot into clean, hot jars, and
seal promptly.
GRAPE
I. Wash grapes and remove stems. Press
pulp from skin with fingers.
2. Cook pulp and put through "WearEver"
Fruit Press to remove seeds.
3. Add the skins to pulp, measure mixture
and allow % as much sugar as pulp.
4. Cook mixture until skins are tender
(usually 20 minutes), and seal promptly
in clean, hot jars.
ORANGE
12 thin-skinned oranges.
3 lemons.
IYz quarts water.
Sugar.
I. Wash and slice oranges as thin as
possible.
2. Add I Yz quarts of water to each
quart of sliced fruit and let stand overnight
.
3. Cook it slowly until tender (2 to
2Yz hours .)
4. Measure the cooked fruit and add an
equal amount of sugar.
5. Cook the mixture until it jellies from
a spoon (from 30 to 60 minutes) .
6. Pour into clean, hot jars and seal
at once.
QUINCE and APPLE
I. Wash quinces and remove blossom
end. Cut fruit into small pieces and place
in just enough water to cover and cook
until soft.
2. Press through "Wear-Ever" Fruit
Press and combine pulp with an equal
measure of tart apple pulp.
3. Add % as much sugar as pulp.
4. Cook mixture until it is thick and
clear (about 25 minutes).
5. Pack into clean, hot jars and seal
promptly.
RHUBARB
I. Cut young stalks of rhubarb into
l-inch lengths. Do not peel.
2. Weigh rhubarb and add %: pound
sugar to each pound rhubarb.
3. Place rhubarb and sugar in a preserving
kettle, heat slowly and boil mixture
until thick and clear.
4. Pack into clean, hot jars. Seal immediately.
TOMATO
I quart ripe tomatoes.
Yz cup cider vinegar.
~cup sugar.
I teaspoon salt .
I teaspoon mixed spices.
1. To I quart ripe tomatoes, skinned
and sliced, add Yz cup cider vinegar, ~
cup sugar, 1 teaspoon salt and I teaspoon
mixed spices.
2. Cook mixture slowly until it is thick ;
stir at intervals with small wooden spoon.
3. Pack into clean, hot jars. Seal
promptly.
Page Thirty-two
MAKINGdZ/k
Eaten in moderation pickles aid digestion because they increase both the
flow of saliva and the gastric juices. Best quality vinegars should be used
for good success in pickling. The vinegar (preferably best quality cider
vinegar) should be diluted half and half with water.
UJ,ee/ PICKLES
Sweet pickles are prepared with fruits, also with certain fresh vegetables.
Spices used should always be fresh. While cooking the pickles, the spices
should be tied up in a small cloth bag but removed before the pickles are
bottled.
PICKLED BEETS
I. Cook small beets until tender. Colddip
and slip skins.
2. Cover with spiced vinegar and simmer
for 15 minutes.
3. Seal in clean, hot jars.
Golden wax beans, stems of Swiss chard,
or small carrots may be pickled in the
same way.
PICKLED CRAB-APPLES
I . Choose firm crab-apples of uniform
size. Do not pare but remove blossom ends.
Page Thirty-three
2. Make a spiced syrup in the following
proportions :
I quart vinegar.
4 cups sugar.
l tablespoon cinnamon.
I tablespoon cloves.
l tablespoon allspice.
I tablespoon mace.
Spices may be tied in a bag.
3. Cook syrup until it coats a spoon, add
the apples and heat them slowly to avoid
bursting. Simmer until tender.
4. Pack into clean, hot jars, cover with
syrup and seal at once.
PICKLED PEACHES
I. Make a syrup of 2 quarts of best
cider vinegar and 3 quarts granulated
sugar.
2. Place this in a kettle with a spice bag
containing one tablespoon of whole cloves
and one-quarter pound of stick cinnamon.
3. Pare and halve the peaches, leaving
in an occasional stone for flavor.
4. Cook the peaches in the syrup until
tender, then place in jars.
5. Fill jars with the vinegar syrup, and
seal.
The peaches may be left whole if preferred.
TOMATO KETCHUP
Y2 peck tomatoes.
3 red peppers.
2 medium-sized onions, cut fine .
2 tablespoons salt.
73 cup sugar.
2 cups vinegar.
2 teaspoons celery salt.
2 teaspoons ground mustard.
I tablespoon whole allspice.
I tablespoon cloves.
I tablespoon cinnamon.
I teaspoon paprika.
I. Cook tomatoes, peppers and onions
together with no water.
2. Put mixture through "Wear-Ever"
Fruit Press and measure pulp.
3. To the pulp (4 quarts) add the salt,
sugar and spices. Put whole spices in a bag
during the cooking but remove the bag
before pouring the ketchup into jars.
Ground spices, except paprika, will darken
ketchup. Long, slow cooking also gives
a dark color.
4. Cook ingredients together, except
vinegar, rapidly for I hour, add vinegar
and cook mixture until it is thick.
5. Seal promptly in clean, hot jars.
Color should be bright red.
GINGER PEARS
12 pears.
8 cups granulated sugar.
4 lemons-juice.
2 lemons- grated yellow rind.
2 ounces preserved ginger (cut fine)
4 cups water.
I. Wash, peel and cut pears into small
pieces.
2. Mix remaining ingredients together
and bring to boil.
3. Add pears and boil slowly until
mixture is thick.
4. Pack into hot, clean jars and seal
immediately.
SPICED GREEN TOMATOES
5 pounds small, green tomatoes or larger
tomatoes sliced medium thick.
6 cups white sugar.
2 cups vinegar.
I tablespoon stick cinnamon.
I teaspoon whole cloves.
I teaspoon whole allspice.
I tablespoon white mustard seed.
I. Wash tomatoes but do not peel. If
small tomatoes are used prick them
slightly.
2. Combine sugar, vinegar and spices ;
bring mixture to the boiling point and
pour it over the tomatoes. Let stand for
6 hours, or overnight.
3. Drain off liquid and cook it until it
coats a spoon.
4. Add tomatoes and cook until clear.
Seal in clean, hot jars.
Green plum, pear or peach tomatoes are
good in this pickle, but large green tomatoes
may be sliced and used.
Page Thirty-four
tJtl# PI~KLES
Sour pickles and relishes are prepared in much the same way as sweet
pickles, the difference mainly being that a stronger solution of vinegar is
used and a different selection of spices is made. Vinegar usually should be
diluted only about one-third with water, but individual recipes may vary
this amount.
CHOW-CHOW
2 quarts green tomatoes.
12 small cucumbers.
4 green peppers.
I small head cabbage.
6 onions.
I quart string beans.
I cup salt.
I gallon vinegar.
I tablespoon celery seed.
I tablespoon allspice.
I tablespoon mustard.
I tablespoon pepper.
I tablespoon cloves.
I . Chop together tomatoes, cucumbers,
peppers, cabbage, onions and string beans.
Let the mixture stand overnight in a
covered bowl.
2. Place mixture in a pan with alternate
layers of salt, using I cup salt, reserving
enough salt for top layer. Let mixture
stand 12 hou rs, then drain .
3. To I gallon vinegar add I tablespoon
each of celery seed, mustard, a llspice, pepper
and cloves; heat to boiling point, add
vegetables and cook mixture until tender.
4. Pack the chow-chow into clean, hot
jars and seal at o:1ce.
MIXED PICKLES
I quart small cucumbers.
I pint pickling onions.
I pint small carrots, or large carrots
quartered.
2 red peppers, seeds removed.
I pint celery, cut in 2-inch lengths.
4 tablespoons white mustard seed.
I cup sugar.
4 cups cider vinegar.
4 tablespoons salt.
I . Soak onions and cucumbers separately
for 24 hours, in a brine made in the proport
ion of I cup salt to I gallon water.
2. Remove from brine, soak in cold
water for 2 hours and drain.
3. Add spices, sugar and vinegar and let
stand overnight in a covered vessel.
4. Drain off vinegar, heat it, add vegetables
and allow mixture to simmer for
15 minutes.
5. Seal immediately in clean, hot jars.
PEPPER MANGOES
I doz. red peppers.
I doz. green peppers.
2 heads cabbage.
I teaspoon ground cloves.
I teaspoon ground a llspice.
4 tablespoons mustard seed.
2 tablespoons salt .
I . Cut the tops from one dozen red and
one dozen green peppers. Remove the
seeds and save the tops.
2. Stand the peppers upright in a pan,
put a teaspoonful of salt in each one, cover
with cold water and soak 24 hours. Drain.
3. Cut two large heads of cabbage on a
cabbage cutter, add to this one teaspoonful
of ground cloves, one teaspoonful of
ground a llspice, four tablespoonfuls of
whole mustard and two tablespoonfuls of
salt ; mix thoroughly ,
4. Stuff the peppers with this mixture.
Put on the tops and tie tightly.
5. Stand them upright in hot jars, and
cover with cold vinegar. Put half red
and ha lf green peppers in each jar.
Page Thirty-five
INDEX
Pages
Butters __________ _ -- --- - ---- - -- -- -------- ------ _________________________________ _30-31
Canning, Methods of Home __________________ -------------------------- _____________ .10
Conserves _ ____ _ ____ ____ _ ----------------------- . 28-29
Containers ___ _
Equipment, Selection of___ __
Flavor, Preservation oL _
_ ___ _]
-- ______ 6
____ _ 9
Food Spoilage, Causes of___ _____ __________ _ ____ 8
Fruits, Recipes and Time Tables __ ------ ______ 13-14-15-16
Jams _____ _ ------------ ------------------------- - _____ _27
Jellies
Marmalades_
--- ---- ---------- ------------··---··--··----- ...... 24-2 5-26
----------------------- __________ _32
Pickles ___ _ ---- ------------------ J 3-3 4-3 5
Preserves _ _ -____________ 20-21-22-2 3
Processing ________________________________ _ - - ______ 11-12
Products, Selection of__ __________ _ - ____ _8
Sterilization ______________________________ _________ _ ___ _ _11
Vegetables, Recipes and Time Tables _ _ - - _________ 17-18-19
THE ALUMINUM COOKING UTENSIL COMPANY
NEW KENSINGTO , PEN A. Western Branch- OAKLAND, CALIF.
Form o. C. U. 420 25M- 3-34 Printed in U.S.A.
TRADE MARK
