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 This Kwn it f iliiMd at tlw radueMon ratio ciMeind balow / 
 
 C« docunMnt Mt film4 au tain da reduction indiquA ei-daaaoua. 
 
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Th« eopy film«d h«r« has bMn r«produe«d ttianks 
 to tfM gMMrosity of: 
 
 Library 
 AfrieuNura Canada 
 
 Tlw imagM ap p — ring h«r« ar« th« 
 poaalbla conaJdarinq tha eondWon 
 of ttia oriflinat copy and in Icaaping with 
 fllming eontraet apaoHlcatlona. 
 
 baat quality 
 
 L'aiiamplaira film4 fut raproduit grica * la 
 g«n*roait« da: 
 
 Bibliothklua 
 AgricuHura Canada 
 
 Laa imagaa auivamaa ant At* rapreduitaa avae la 
 plua grand aHn. eompta tanu da la condition at 
 da la nattatd da raxamplaira filmA. at mi 
 contarmit* avac laa eondMona du eontrat da 
 fNmaga. 
 
 Original eopiaa in printad papar eovara ara fMmad 
 ba^nnkig wMi ttia front oovar and anding an 
 ttM laat paga with a printad or illuatratad impraa- 
 aion. or tho book eovar whan appropriata. All 
 othar original eopioa ara fNmad baglnning on tha 
 firat paga with a printad or illuatratad impraa- 
 alon. and anding on tha laat paga with a printad 
 or Illuatratad Impraaaion. 
 
 Tha laat raeordod frama on aaeh mierofioha 
 ahall eontain tha aymbol ^» (moaning "CON- 
 TINUED"). or tho aymbol ▼ (moaning "ENO"). 
 
 Laa aaiamplairaa origlnaux dont la eouvortura an 
 p a piar aat imprim4a aont film4a an commonoant 
 par ia pramiar plat at an tarminant aoit par la 
 da m iira paga qui comporto uno amprainta 
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 ia damMra paga qui comporto uno taila 
 amprainta. 
 
 Un daa aymboiaa auivanta apparaitra aur la 
 danMra imaga da chaqua mieroficha. aalon la 
 caa: ia aymbolo -^ aignifio "A 8UIVRE". la 
 aymboio ▼ aignifio "FliV". 
 
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 d i ffarant raduetion ratioa. Thooo too larga to ba 
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 baglnning in tha uppar iaft hand comor. loft to 
 right and top to bottom, aa many framaa aa 
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 ot do haut an baa, an pranant la nombra 
 dimagaa nAcaaa a ira. Laa diagrammaa auivanta 
 Hkiatrant ia mAthodo. 
 
 1 2 3 
 
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MKROCOPV MKHUTION TBT CHAIT 
 
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 ^ /APPLIED IM/GE Inc 
 
 16S3 EatI Uain Slrtct 
 
 RochMUf. N«w rork 14609 USA 
 
 (716) 462 -OJOO-Phon« 
 
 (716) 2U- 5969 - Fok 
 
PRESERVATION 
 
 FRUITS AND VEGETABLES 
 
 FOR HOME USE 
 
 MAROASET ICACFAKLANX 
 
 BXJLLETIN No. 93 
 DOMINION EXPERIMENTAL FARMS 
 
 OTTTAWA 
 
 J. da LABROQUKKIB TACRt 
 PRINTBR TO THB KINO'S MOST BXCKLLBNT UAJEK 
 
 1»» 
 
 630.^ 
 
 C212 
 
 Exp. Farms 
 
 Service 
 
 Bui. 
 
DOMINION OF CANADA 
 DEPARTMENT OF AGRICUf ' T-Rg 
 
 DOMINION EXPERIMENTAL FAR \, 
 
 DIVISION OF HORTICULTURE 
 
 W. T. MACOUN 
 
 Dominion Horticuituritl 
 
 PRESERVATION OF FRUITS AND 
 VEGETABLES FOR HOME USE 
 
 with Results of Experiments in Canning, 
 Drying, Pickling and Preserving at the 
 Central Experimental Farm, Ottawa, Ont. 
 
 By 
 
 MARGARET MACFARLANE 
 
 Bulletin No. 93 
 
 Published by authority of Hon. T. A. CRERAR, Minister of Agriculture 
 
 Ottawa, Ont. 
 62008—1 
 
Th(> Honourable 
 
 The MiniatiT of ARriculturc, 
 Ottawa. 
 
 8iB, — I have thr honour to iiuhmil hi-rewith for your approval the manu- 
 spript of a biilU'tin prepan-d at my rt-quegt by Miss Marfcarft Marfarlane, on 
 the Preservation of Fruit and Vinctables for Home Use, with results of experi- 
 ments in ranniiiK, drying, picklinn and preserving, with recipes of methods 
 recommended. 
 
 The information in this bulletin is based on thet available from many 
 sources in regard io the general principles underlying the successful preservation 
 of fowl, on recipes found by long experience to be good, and on experimental 
 work at the Central Experimental Farm in 1917 and 1918. The work in 1917 
 was in charge of Miss Laura Kirby, while Miss Macfarlane conducted the 
 experiments in 1918. Both these ladies arc graduates in Household Science of 
 Macdonald College. It has been thought imiiortant to publish the tablw 
 giving the different methods tried so as to impress on those who are about to 
 preserve fruit and vegetables, the necessity of adopting the best methods. Owing 
 10 the continued high cost of food and the great interest in canning and the 
 preservation of fruit and vo<{etable8 during the past few years, this bulletin should 
 be in great demand th .out Canada. 
 
 I have the honour to be, sir, 
 
 Your obedient servant, 
 
 E. S. ARCHIBALD, 
 Director, Dominion Experimental Farm». 
 Ottawa, May 1919. 
 
 62(K -H 
 
TABLE OF CONTENTS. 
 
 MoriliMlioa 
 
 '^— *■'-■'• -' T""nir '- r— "* '■n'"* 
 
 Cmamtol "flat «otir" 
 
 To pMVMt "(Ul low" 
 
 ■trp* in CmbIm Pkmwm . 
 
 Tho prvpWBtloii o( rMiiiina utraailt 
 
 Thn prrpftntlon o( vcgrulilri aiwl (rail 
 
 BIsMhina , ,.. 
 
 Cold Dip 
 
 ColdPiMrlt 
 
 The itrrltiMlloR n( tha iw* 
 
 CompletloB u( prarrM 
 
 Teit of Rniahed iari 
 
 Csuie of shrinkacs 
 
 fractional or Intprmittrnt Htrriliiatloa 
 
 Oprn Kettle Method of rannins 
 
 The Steam Pmaiure Method al CaaBias 
 
 Niin-CooliiBcllethiHl 
 
 Recipe (or Pr«ierviii« Plume 
 
 Jelly Makini 
 
 PreiervatioB ot Vegetable! by FermeBtatioa aad Halting. 
 
 Baiting witliout (ermmtatioa 
 
 Fermentation with dry •^ting 
 
 Fermentation ia briae 
 
 Sauerkraut 
 
 Favorite Recipe* 
 
 Pumpkin Chipa 
 
 Marmalade 
 
 Green Tomato Minoe Meat 
 
 Chili Sauce 
 
 Green Tomato Sauce 
 
 Green Tomato Pickle 
 
 Ripe Cucumber Pickle 
 
 Unripe Cucumber Pickle (Gherklat) 
 
 MuiUrd Pieklei (Winter Salad) 
 
 Pickled Onions 
 
 Home Dryi.'g 
 
 The advantage* o( drying 
 
 Preparation o( material 
 
 Sun drying 
 
 Drying by artificial heat 
 
 Drying by air-bla*t 
 
 The condition o( product* when aufficiently dried 
 
 Proper itorage (or dried product* 
 
 Preparation of dried product* tor the table 
 
 Direction* (or drying 
 
 Time-table (or Drying 
 
 Time-table (or Canning 
 
 Canning Experiment* 
 
 r*at 
 
 T 
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Preservation of Fruits and Vegetables. 
 
 PRESERVATION OF FOOD. 
 
 B 
 
 Canning has become the most popular means of preserving large quantities 
 of fruit and vegetables and since these are so plentiful during the summer months 
 as actually to be wasted, and at other times very difficult to obtain, it is important 
 to preserve quantities of perishable fruits and vegetables during the growing 
 season for use during the winter. Moreover, the use of an abundant supply of 
 fruit and green vegetables is essential to health at all seasons of the year. 
 
 The motto in every household should be "The best is not too good for 
 canning". Select young, fresh, clean fruits and vegetables or none at all. 
 
 STERILIZATION. 
 
 Foods decompose or spoil because they are attacked by living perms, minute 
 forms of plant life. Three type of these tiny organisms cause the spoilage in 
 foods, namely, moulds, yeasts and bacteria. 
 
 Every household is familiar with moulds in their growing state. Moulds 
 thrive in dampness and darkness, require moisture and warmth, and feed upon 
 sugar and starches. Moulds are easily killed by moist heat. 
 
 The use of yeast in breadmaking is familiar. Yeasts require food in the form 
 of sugar, warmth, moisture and air. When they grow the sugar is broken up 
 and alcohol and carbon dioxide are formed. This gas shows on the sides of a 
 fermented bottle in the form of bubbles. 
 
 Yeasts are very abundant in the air and on the food and for this reason it 
 is necessary to destroy them and seal the jar air-tight, so that none can enter, 
 after the food is canned. One yeast in a jar of fruit will cause fermentation 
 in a very short time if conditions are favourable for its growth. 
 
 Bacteria are much more difficult to destroy. They require warmth, 
 moisture and food. Bacteria in their growing state may be killed by subjectmg 
 them to a moist heat at boiling temperature for different lengths of time. 
 
 TWO KINDS OF SPOILAGE TO GUARD AGAINST. 
 
 In canned goods there are two kinds of spoilage. The first is called "flat 
 sour", a term used to include all forms of bacterial growth that develop within 
 the food. The second type of spoilage to guard against is mould, a plant growth 
 that is distinctly different from the bacterial growth. Moulded foods are seldom 
 more than surface affected because air is necessary for its growth; the "flat 
 sour" spoilage means that the entire can must be discarded. 
 
 "Flat Sour" may he caused:— I. By the vegetables being allowed to stand 
 in the cold water of the blanching period for a longer time than is necessary. 
 Never blanch or cold dip more than you can pack at once. 
 
 II. By the jars being allowed to stand after being filled with boiling water, 
 before being placed in the canner or sterilizer. If one or two of the jars are in 
 the canner a few minutes longer than is necessary the fruit or vegetable will not 
 be affected, while if the jar were left on the table for a corresponding length of 
 time "flat sour" might be started. 
 
 III. By the jars being placed close together after being taken from the canner 
 which prevents their cooling rapidly. 
 
 IV. By the product being allowed to stand over night before cannmg. 
 Peas, beans, corn and asparagus which are overripe or too maturte when canned 
 will readily "flat sour". 
 
 7 
 
To Prevent "flat sour":— 
 
 I. Can within five hours after picking. 
 II. Can only young, tender, fresh products. 
 
 III. Blanch, cold dip and pack one jar of the product at a time, and 
 place each jar in the canner as it is packed. The first jar will not be affected 
 by extra cooking. 
 
 jjj^ 'V- Coo' t*>e jars as quickly as possible, but do not let a draught strike 
 
 PRINCIPAL METHODS OF CANNING. 
 
 1. One period cold-pack method. 
 
 2. Fractional or Intermittent Sterilization. 
 
 3. Open Kettle. 
 
 4. Steam Pressure. 
 
 The one recommended for home use is the single boiling, or one period 
 cold-pack method. It is the simplest and most successful way of canning, 
 ine product is supenor m taste, texture and colour. To can successfully by the 
 °^®j^P^"o*? cold-pack method it is important that careful attention be given to 
 
 STEPS IN CANNING PROCESS. 
 
 1. The preparation of canning uUnsils.—Ii jar has been used the previous 
 year, special attention must be paid to washing. Wash carefully in clean, hot, 
 soapy water. Rinse in hot water and test. Test every jar, top, and rubber. 
 »ee tftat the edges of the jar or top are not rough, by running your finger around 
 the edge. All sharp edges should be filed or scraped off. Fill each jar half 
 nail of warm water, adjust the rubber, put on the cover and snap the wire clamp, 
 lurn jar upside down to see if it leaks. In using a Perfect Seal jar, if the jar 
 leaks, the clamp may be tightened by turning the spring of the clamp under- 
 neath the word "tight" on the neck of the bottle. 
 
 . Never use a rubber ring which has been used before. Old rubbers lose 
 their elasticity, are brittle and break when stretched. Test rubber by folding 
 the nng and pressing tightly. Turn it over and reverse the fold in the same 
 place. A good rubber ring will show no crease or break where the rubber has 
 been folded. 
 
 u I ^^^' ^^^ J*""^ *'*^® ^^'^ tested they should be put on in warm water and 
 boiled for 10 minutes. The tops and rubbers should also be sterilized for the 
 same length of time. 
 
 2. The preparation of vegetables and fruit.— Wash carefully, using a brush 
 when necessary. Too much attention cannot be paid to the careful washing 
 or even scrubbing of the fruit or vegetables. 
 
 3. Blanching.— A\l vegetables and some fruits are blanched or scalded. It 
 •".^y be done with either boiling water, or steam. The length of time varies 
 with the product. The easiest way to blanch is to use a large cheesecloth bag 
 or a square of cheesecloth. Tie the prepared product in the bag and place in 
 boihng water to cover for the time stated. With greens, the blanching is done 
 m steam; a colander placed over boiling water may be used. 
 
 4. CoM Dip. — After removing the fruit or vegetable from the boiling water 
 or steam, dip in cold water, the colder the better, and allow to stand only long 
 enough to cool the vegetable sufficiently to arrest all flow of juices and to be 
 easily handled. 
 
 The blanching and cold dip are very important. They ensure a close pack, 
 partially remove strong acids, begin the steriUzation of the vegetable and loosen 
 the skin of such vegetables as the tomato. 
 
 8 
 
m 
 
 m 
 
 tXijiing jar. 
 JiU eae^jar Aa^ full 
 ^warm wafer, adjuji the 
 ru66er,/>u( on (he cover 
 and jnap tAe Utre cfamp; 
 I urn Jar upjide down to 
 see if U (ea^s. 
 
 tfesdny m66er 6y 
 fo{ding tfie ring and 
 pressing U^Uy, 
 turn il over and 
 rtverx thtfitd in 
 the same place. 
 A^ood rudder ring 
 will dmv no break 
 where Iht rubber 
 has 6een folded 
 
 yiy.d. 
 
 blanching, using a 
 
 souare cfcfieej-ecloth. 
 
 SC 
 
 m 
 
 62008—2 
 
5. Cold Paek.~(,l) Pack the blanched product in the hot steriliaed jar, 
 taking each sterilized jar out of the canner as needed. 
 
 (2) To the vegetables add 1 teaspoon of salt to each quart jar and fill jar 
 with boiling water to within one-quarter of an inch of the top. 
 
 (3) To the fruit add boiling syrup to within a quarter of an inch of the top 
 of the jar. 
 
 (4) After filling the jar put on the sterilized rubber and top. If the Perfect 
 Seal or Lightning type of jar is used, clamp the upper clamp into position, but 
 do not touch the lower clamp. This leaves the jar half sealed. If using a screw 
 top jar, screw the top on half way. 
 
 6. The sterilization. — The iar is now ready to be put into the boiler 
 or canner. The boiler should have a rack — a wooden rack is good — to allow 
 the water to circulate beneath the jars. The jars should not touch. The 
 water in the boiler should be of the same temperature as the contents of the jar, 
 there being no diflSculty about this if the jars are taken out of boiling water, 
 filled with the vegetable or fruit, boiling water or syrup added, and the jar then 
 put back into the boiler. The water in the boiler should be at least two inches 
 over the tops of the jars. Some directions state that it is only necessary toTiave 
 the water in the boiler half way up on the jars. This method has not proved 
 as uniformly successful as when the tops are completely covered. If the water 
 level sinks below the rubber rings, there is a distmct difference of temperature 
 within the jar. 
 
 Count the time from when the water begine to boil vigorously. Water is 
 not boiling when bubbles merely form on the bottom, or when small bubbles 
 rise to the surface. The water must be kept rapidly boiling during the steriliza- 
 tion period. No jar can be thoroughly sterilized unless the water is kept rapidly 
 boiling for the length of time stated. When it says "Sterilize 20 minutes" it 
 does not mean "leave in the boiler" for that length of time. Count the time 
 from when the water begins to boil rapidly. 
 
 7. Completion of process. — (1) Remove the jars and seal at once. Many 
 jars crack or even break after being removed from the boiler or canner on 
 account of being placed on a cold metal table, or in a draught. 
 
 (2) Invert the jars in a place where they will cool rapidly, and do not 
 stand them in a draught, or too close together. 
 
 (3) Wash. — Care must be taken that the cloth with which the jar is washed 
 is perfectly clean. 
 
 (4) Label and store in a cool dry place. 
 
 TEST OF FINISHED JARS. 
 
 After fruits and vegetables are canned and stored for several days, the seal 
 may be tested and many jars saved by resterilization. To test, raise the clamp 
 of the Perfect Seal type of jar and attempt to lift the jar by the cover. If the 
 cover falls off the jar has not been air-tight, or the food has started to ferment. 
 The only method of testing a screw top jar is to invert and test for leaks. 
 
 CAUSE OF SHRINKAGE. 
 
 Shrinkage in a jar may be caused by improper or insufficient sterilization 
 and cold-dipping, careless packing, or sterilizing for too long a period. Liquid 
 may be lost from the jars during the sterilization period if the water in the 
 canner does not cover the tops of the jars, if the covers of the jars are adjusted 
 too loosely, if the false bottom in the boiler does not permit the water to circulate 
 underneath. Such things as towels, excelsior, hay, newspapers, are unsatis- 
 factory for use because the water cannot circulate underneath the jars. 
 
 10 
 
m 
 
 ed product in tAe 
 hot JteriCized jar 
 taking eacAjieril- 
 izedj'ar out of 
 the canner aj 
 n eedeot 
 
 yig.4. 
 Coid dip. 
 
 yiy.6 
 t^dd fiaijf teaspoon ^ 
 sa(t to each jxni jar and 
 fid jar lo uithin ^arttr 
 ^ of an inch <j (he iop 
 
 m. 
 
 ZDS 
 
 62008— 2i 
 
 11 
 
FRACTIONAL OR INTERMITTENT STERILIZATION. 
 
 The term "intermittent" is used when the packed jars are subjected to 
 boiling temperature for a definite period on each of three successive days. In 
 beginning the process the jar is only half sealed, but the jar is completely sealed 
 after each penod of sterilization, and the clamp loosened again when put into 
 the canner to allow for the expansion caused by heat. The temperature of the 
 water in the canner should be the same as the temperature of the contents of 
 the jar on the second and third days. 
 
 It is always necessary to can vegetables which have been picked for several 
 hours by this method. Between the periods of sterilization, when the jars are 
 kept at ordinary temporature, the spores not killed develop into bacteria of 
 the easily killed growing state. These are then killed by the next period of 
 sterilization. Rarely do any spores fail to develop and be destroyed by the third 
 boiling. 
 
 The disadvantage of this method is that the jars are handled several times 
 and more fuel is used. 
 
 OPEN KETTLE METHOD OF CANNING. 
 
 The old fashioned method of canning, especially of fruits and tomatoes, 
 was by the open kettle method. This method consisted of cooking the fruit 
 in an open kettle, transferring it, boiling hot, to a hot sterilized jar, and sealing 
 immediately. Mould frequently appeared on the top of the jar, often causing 
 complete loss. 
 
 This method is not advisable on account of so frequently resulting in 
 insufScient sterilization and a product of inferior quality. The housekeeper is 
 forced to watch her product very carefully, necessitating standing over a hot 
 stove. 
 
 When this method is used, as in the case of apple sauce, the jar should be 
 sterilized for at least ten minutes after being filled. 
 
 THE STEAM PRESSURE METHOD OF CANNING. 
 
 The steam pressure canner is constructed of very strong material, has a 
 tightly fitted lid, which when stamped into place, allows the steam to be held 
 under pressure and obtain a high temperature. It is fitted with a steam gauge 
 and a thermometer. These register the number of pounds pressure and the 
 temperature. A great heat is necessary to bring the temperature up quickly 
 on account of the canner being made of very heavy material. 
 
 The advantage of this method is that it requires less time for complete 
 sterilization and is very often more successful. 
 
 The disadvantage is that it requires special apparatus, which costs more 
 than the average housekeeper can afford to pay, and it is not as successful for 
 fruits as for vegetables. 
 
 ;i NON-COOKING METHODS. 
 
 The non-cooking method of 
 cherries did not prove a success, 
 product was tested.. 
 
 Several methods were used including the following: — The jars were packed 
 with fresh sound fruit, placed in a receptacle deep enough so that the water 
 came four inches over the tops of the jars. The receptacle was placed under 
 a source of fresh running water and the water was allowed to run- for from ten 
 to twenty minutes until all the air bubbles had disappeared. The jars were then 
 sealed under water. 
 
 Another method used: — The jars after being packed with fresh sound fruit 
 were filled with cold sterilized water and sealed. 
 
 The success of these methods depends upon the acidity of the fruit. 
 
 12 
 
 canning rhubarb, gooseberries and sour 
 A peculiar flat taste was noticed when the 
 
13 
 
RSan FOR PRB8MVING PLUMt. 
 
 The following recipe for preserving plums has been found to be the best for 
 AmerieMi plums. 
 
 The recipe was supplied by Mrs. Dora M. Robson, Ottawa, Ont. 
 
 "The plums were not quite ripe, being partly red and partly yellow. No 
 ripe or all red plums were used, and to this is attributed part of the success of 
 this formula. The fruit was weighed and put into a preserving kettle at the 
 back of the range, a few of the plums being crushed. The fruit was left here 
 until the slow heat drew the juices out, then the preserving kettle was drawn 
 forward and the plums cooked slowly until they were thoroughly done. One 
 pound of heated sugar was then added to one pound of fruit, including stones 
 and skin. The fruit was then left on the range just long enough to be sure all 
 the sugar had melted and boiled up once, probably about three minutes. No 
 water was put with the plums." 
 
 When a gas range is used the plums might lie left in a very slow oven, 
 covered, until all the juices are drawn out instead of leaving them on the back 
 of the stove. 
 
 JELLY MAKING. 
 
 Fruit juice, in order to make good jelly, must contain both pectin and 
 acid. Pectin is a substance soluble in hot water, which when cooked in the 
 presence of sugar and acid and cooled, gives the right consistency to jelly. 
 
 Fruit for jelly making should be just ripe or slightly under-ripe. 
 
 Wash and cut the larger fruit into pieces. Put in a saucepan, adding a 
 small quantity of water according to the amount of juice in the fruit. To the 
 very juicy fruits, such as grapes and currants, add only enough water to prevent 
 burning. Boil slowly until well cooked. 
 
 Drain through a jelly bag made of double thickness of cheesecloth, 
 unbleached cotton, or flannel. 
 
 Measure and find out how much sugar it is necessary to use for the particu- 
 lar fruit juice. 
 
 To determine amount of sugar needed, mix I tablespoon of juice tvith 
 1 tablespoon of grain alcohol. If a firm jelly form?, use equal measures of 
 sugar and juice; if a loose jelly, } sugar, 1 of juice; and if a very loose jelly, } 
 sugar and 1 of juice. 
 
 The juice is allowed to come to a boil before the heated sugar is added. 
 
 The jellying point is reached when the juice drops as one mass from the 
 side of a spoon, or when two drops run together and fall from the spoon as one. 
 Pour immediately into jelly glasses. When the jelly is cold, pour over it a thin 
 layer of hot parafiin wax. 
 
 Ideal fruits for jelly making include the following: currants, sour apples, 
 crab-apples, and grapes. Raspberries, blackberries, and blueberries may be 
 used in combination with apples. 
 
 PRESERVATION OF VEGETABLES BY FERMENTATION AND 
 
 SALTING. 
 
 One advantage of this method of preserving vegetables is that containers, 
 such as old kegs, butter tubs or stone crocks may be used. 
 
 THREE PRINCIPAL METHODS! 
 
 1. Salting without fermentation. 
 
 2. Fermentation with dry salting. 
 
 3. Fermentation in brine. 
 
 14 
 
SALTING WITHOirr rtRMBNTATION. 
 
 The vegetables are washed, the water drained off, and the vegetables 
 weighed. The best results are obtained when 25 lbs. of salt are used to every 
 100 lbs. of vegetables. 
 
 Spread a laver of the vegetable one inch deep in the bottom of the crock 
 and sprinkle with salt, being careful to distribute the salt evenly throughout the 
 crock. Continue making alternate layers of vegetable and salt until the crock 
 is nearly full. Cover with a piece of cotton or a double thicknosM of cheesecloth. 
 Over this put a plate or a piece of board and a weight. A clean brick or stone is 
 a very good thing to use as a weight. 
 
 The container should now be set aside in a cool place. If at the end of 24 
 hours the salt and the pressure on the vegetables have not extracted brine 
 enough to cover, add a brine made bjy dissolving 1 pound of salt in 2 quarts of 
 water. Enough brine should be added to come above the plate or board. 
 Set aside in a place where it will not be disturbed and cover with hot paraffin 
 wax. 
 
 The following vegetables may be preserved by this method: beet tops, 
 spinach, string l^eans, green peas, corn and cabbage. 
 
 The lieans should be cut in two-inch pieces; the peas shelled; the corn 
 cooked for ten minutes to set the milk, and cut off the cob with a sharp knife. 
 
 It has been found that in preparing salted beans for the table, it is much 
 better to soak the beans for two hours in the morning, changing the water 
 several times and also changing the water while cooking, than it is to soak the 
 l)eans over night. Long soaking softens the beans. 
 
 FERMKNTATION WITH DRY SALTING. 
 
 In this method the vegetables are washed, the water drained off and the 
 vegetables weighed, using S lbs. of salt to every 100 lbs. of vegetables. No 
 water is used. The salt extracts the water from the vegetables. 
 
 Spread a layer of vegetables one inch thick in the bottom of the crock, 
 covering with a very thin layer of s.-vlt, being careful to distribute the salt evenly. 
 If more salt has to be added the finished product will be too salty. 
 
 Fill the crock only three-quarters full, placing a cloth over the top, then 
 a plate turned upside down or a piece of clean board, and a weight A ten pound 
 weight is sufficient for a five gallon crock. 
 
 The container should be allowed to stand in a warm room for from eight 
 to ten days. When the bubbles of gas cease to appear the fermentation is com- 
 plete. 
 
 A layer of hot paraffin wax, about one-half inch thick, i.s poured over the 
 top to prevent a scum forming. It is very important that tlie wax should not 
 be added before the fermentation ceases. 
 
 The foHowing vegetables may be preserved by Ihis method: cabbage (sauerkraut), 
 string beans, beet tops. 
 
 FERMENTATION IN BRINE. 
 
 Wash the vegetables, drain off the water, and pack in a crock until nearly 
 full. Prepare a weak brine, using one-half a pint of vinegar and three-fourths 
 of a cup of salt to each gallon of water. If a five-gallon crock is used, two and one- 
 half gallons of brine will be necessary. This must be covered with a cloth, 
 a piece of clean board or a plate, and a weight. The container must be left 
 In a warm place until the fermentation has ceased and then taken to a cool 
 place, where it will not be disturbed after covering with hot paraffin wax. 
 
 16 
 
The foUowing ttfeUMti may he pre$erved by thit mttkod: Cucumben, itring 
 beaiM, green tomatoes, beets, peas and corn. 
 
 When salting curuinl>era, a layer of dill and a handful of mixed spice may lie 
 placed on the bottom and top of the crock. Clreen tomatoes may also be 
 
 ftrepared with dill and spices. Beets should not be peeled or sliced before being 
 ermented or they will lose their colour and flavour. Fermented corn may be 
 used in the preparation of such dishes as chowders or omelets, where the aeid 
 taste may not lie objectionable, as it might Im? to some people if the corn were 
 eaten alone. 
 
 BAUBRKRAUT. 
 
 In making sauerkraut the outer green leaves and anv decayed or bruised 
 leaves should be discardeil, as well as the core. 
 
 The cabbage should be shredded with a slaw cutter or a sharp knife. After 
 weighmg, pack immedinjly in a wnter-tight receptacle. It has been found 
 that 1 pound of salt to 4 pounds of cabbage gives the l)est flavour to the finished 
 product. 
 
 The cabbage should be pressed down as firmly as possible and covered with 
 a cloth, board and weight. The weight should be sufficient to cause the brine 
 to nse above the board. 
 
 The container should be set in a warm place until fermentation is complete. 
 Before adding a layer of paraffin the scum should be taken off. 
 
 It is not necessary to add a layer of paraffin if the eauerkraut is made late 
 m the fall, and can be frozen as soon as the fermentation is complete. 
 
 FAVOURITE RECIPES. 
 PUMPKIN chips: 
 
 12 pounds pumpkin, 
 
 1 pound green ginger, 
 
 2 lemons. 
 Sugar. 
 
 Cut the fruit into strips one inch square and one-eighth inch thick. Prepare 
 gmger by paring and slicing thinly and boiling one hour in a syrup of equal parts 
 sugar and water. Slice lemons as for marmalade. Put all in a preserving 
 kettle and let stand twenty-fc ,• hours, after adding an equal weight of sugar. 
 Boil about one and one-half hours, or until fruit is transparent, and can. 
 
 marmalade: 
 1 orange, 
 1 grapefruit, 
 1 lemon. 
 
 To one pint of finely sliced fruit add three pints of cold water and let 
 stand over night. Cover seeds and white fibre with water in a separate bowl, 
 and strain liquid off seeds into orange the next morning. Boil fifteen minutes, 
 and again let stand over night. The following day weigh, and to each pound 
 of fruit add one pound of granulated sugar. Stir well and boil until a little, 
 well cooked, will jelly. 
 
 Pour into jars and when cold cover with melted paraffin. 
 
 SEN TOMATO MINCE MEAT: 
 
 I peck green toma' . 
 
 1 peck apples 
 
 6 pounds brown sugar 
 
 2 pounds currants 
 
 Cook three hours 
 
 2 pounds raisins 
 2 teaspoons cinnamon 
 2 teaspoons cloves 
 2 teaspoons allspice. 
 
 16 
 
CHILI bavck: 
 
 18 T,^ tomatoM 
 2 ur 3 red peppen 
 2 tableapount salt 
 1 tablespoon ginRer 
 1 tabl<>iip<M)n allspire 
 1 tablespoon cloves 
 
 1 tablespoon mustard 
 1 tal''*>spoon cinnamon 
 1 tit i-spoon celery see<l 
 t quart vinegar 
 
 icup suitar 
 cjnions. 
 
 Remove skins from tomatoes and cut in pieces. Cut up pcpiM'rs very 
 finely and onions. Add spices and vinegar and boil for about two liourH, until 
 mixture is right consistency, lM>ing careful it does not scorch. 
 
 ORBEN TOMATO SAUCE: 
 
 2 dozen large tomatoes 
 
 1} doien apples 
 
 } pound salt 
 
 4 large green sweet p?ppers 
 
 1 red pepper 
 
 2 pom 'irown sugar 
 2 ounc<>8 mustard 
 2 tablespoons ground ginger 
 2 pints vinegar 
 6 large onions 
 Boil 1) hours. 
 
 GREEN TOMATO PICKLE: 
 
 4 quarts green tomatoes 
 
 4 small onions 
 
 4 green peppers. 
 Slice the tor. .^toes and onions, sprinkle wuh ^ cup of jalt and leave over 
 night in a crock. The next morning drain off the brine. Put in e preserving 
 kettle It quart of vinegar, 1 level teaspoon each of black pepper, mustard seed, 
 celery seed, cloves, allspice and cinnamon and ) cup of sugar. Bring to a boil 
 and add the prepared tomatoes, onions and peppers, cook slowly for 30 minut'^s. 
 Fill jars and seat. 
 
 RIPE CUCUMBER PICKLE: 
 
 Cut cucumbers in halves lengthwise. Cover with alum water, allowing 
 2 teaspoons powdered alum to each quart of water. Heat gradually to 
 boiling point, then let stand un back of range two hours. Uemove from alum 
 water and chill in ice-water. Make a syrup by boiling five minutes two pounds 
 of sugar, one pint of vinegar with two tablespoons each of whole cloves and a 
 stick of cinnamon tied in a piece of muslin. Add cucumbers and cook ten 
 minutes. Remove cucumbers to a stone jar, and pour over the syrup. Scald 
 syrup three successive mornings and return to cucumbers. 
 
 UNRIPE CUCUMBER PICKLE (OHERKINS) : 
 
 Wipe four quarts small unripe cucumbers. Put in a stone jar and add I 
 cup of salt dissolved in 2 quarts of boiling water, let stand three days. Drain 
 cucumbers from brine, bring brine to boiling point, pour over cucumberrf, and 
 again let stand three days; repeat. Drain, wipe cucumbers and pour over one 
 gallon boiling water in which one tablespoon of alum has been dissolved. 
 Letstandsixhours, then drain from alum water. Cook cucumbers ten minutes, 
 a few at a time, in one-quarter of the following mixture heated to the bo ling 
 point and boil ten minutes: — • 
 
 1 gallon vinegar 2 tablespoons allspice 
 4 red peppers 2 tablespoons cloves. 
 
 2 sticks cinnamon 
 
 Strain remaining liquor over pickles which have been put in a stone jar. 
 
 17 
 
MVITAIIO n KUM (WINTM MLAD): 
 
 2 heads celery 
 
 2 ml peppen (cut fine). 
 
 A or8nreentom«toet 
 I hPA<l cabbace 
 6 laixe onioM 
 
 m -f"*.'" 'PT^fT'j?* '"**'r '^•* "'•''y «'»''' *'*•» *hlte wine vinegar. Bol' 
 15 minute* and add 2 poundi of lUKar, 2 tableauoona «alt, 1 rup flour, I tea- 
 Hpo<.n tumeric, 2 tablespMna muitard mixed with a unall quantity o/ water. 
 Boll for ten mlnutei and bottle. 
 
 PICKLBO ONtONa. 
 
 Pwl, wariiandnutln brine u«ni 2 cupa of lalt to 2 quarts of water. Let 
 ■tand 2 days, pour off brine. Cover with fresh brine and let sUnd 2 days longer. 
 Kemove from brine, wash and pack in jars, cover with hot vinegar, to which 
 cloves, cmnamon and allspice have been added. 
 
 HOME DRYING. 
 
 »u '^'' ?'.'^**" [" evaporation or dehydration is to remove all moisture from 
 the maienal, so that organisms are not able to grow and multiply. Drying should 
 
 ».^Ln ♦ "''Vf 1!*^ ??,**''J"* **»« P'»«' «' canning, but rather as an inip«,rtftnt 
 adjunct. It should l»e done when canning is not practicable, as in the case of 
 small quantities of fr-H or vegetables. 
 
 THB ADVANTAURS Of DRTINO. 
 
 1. The finished prwluct has a weight only one-fourth that of the fresh 
 material. 
 
 2. The dried material may Ite stored almost indefinitely without danger 
 of deterioration. 
 
 3. Dried prcnlucts may \ie shippcil very ea«ily. 
 
 4. O'hey have the special advantage of requiring very little storage room. 
 
 PREPARATION OF MATERIAL. 
 
 In preparing material for drying, vegetables Hhould first be lilanchcd as 
 for canning and cut iii slices one-quarter of an inch thick. When cut too thin 
 they are difficult to handle; when too thick they do not dry (juickly. 
 
 It is just iiH important to use young and tender vegetables for drying as 
 It 18 li.r cunning, tirst-class material must be used in order to get first-class 
 
 THREE METHODS OF DRYING. 
 
 1. Sun drying. 
 
 2. Dr}ing"^by artificial heat. 
 
 3. Drying by air-blast. (Using an electric fan.) 
 
 Sii.N Dkyino.— Sun drying is th- least expensive method, an<l, when cliiiiatic 
 conditions permit, is the most successful. Sun drying requires bright, hot davs 
 and a breeze. Once or twice a day the product should be turned and the dry 
 pieces remolded. 
 
 The product may be spread on sheets of plain pa| r, pieces J muslin, or 
 a wire screen may be used. Cheesecloth should be tacked to a frame and used 
 **•*? covering, so that dust and insects may Iw excluded without interfering 
 with the circulation. The cheesecloth should not rest directly on the food 
 t^are must be taken to remove the trays indoors before sunset and durina rain 
 storms. " 
 
 18 
 
Dbtimo bt kwnncui. Hbat.— Products may be drird in the oven, on 
 tb« top of Um itove, in timyi euipnided over the top of the nuiRe, or in > rom- 
 merciM or bomeomnde drier. In ''-ii way the heat of the itove or the oven ia 
 utiliaed. 
 
 In uaing artificial heat the dr> ing ihould be started at a comparatively low 
 temperature and gradually incrcaacJ: for thin reanon it is nprmsary to use a 
 thermometer. The temperature at which most vegetables «hould begin liryitig 
 is ..om 110* to 120* Fahrenheit. The temperature may Iw gradually inrreliiM'*! 
 to 145* or 180* Fahrenheit. When the temperature is too high at first, the mirface 
 of the vegetable becomes hard, while the inside is still juicy. 
 
 Dkyino bt Aib-blast. — This method is perhaps the quickest and cheapest. 
 It consists of allowing a current of air to past over the proiluct, uaing an electric 
 fan, either with or without artificial heat. 
 
 The disadvantage of this method is that it is very difficult to rogulute the 
 drying process and the material is apt to dry out too quickly, a, hard crust forming 
 on the outside and thus preventing the moisture in the centre from escaping. 
 
 The Condition o' Produet$ vken Suffidentiy Dried.— The proiluct iihould 
 be leathery and nliable; not so dry that it will snap when broken. When the 
 pieces are out or broken open the cut ends should not show anv nioiMture when 
 prewMd between the fingers. If the products becobie hard when dried 
 they will not resume their original shape when soakcnl. 
 
 After the products are aiifficiently dried it is important that they lie "con- 
 ditioned." This means that thoy must be placed in containers, preferably 
 boxes, and poured from one box to another at least once a day for three or four 
 days to mix thoroughly. If any part of the product is found not to bo sufficiently 
 dried it can be returned to the drier for a short time. 
 
 Propur Storage for Dried Product.— Proper storage is absolutely estteiitial. 
 >. .;rh the present high price of glass jars it is recommended that otner containers 
 be used for the storage of dried products. Cans, such as baking powder cans, 
 coffee cans, etc., with tight fitting covent, also strong pap r bags and paraffin 
 lined paper boxes may be used successfully. 
 
 If a paper bag is used the top Rhould l>e twisted, doubled over and tied with 
 a string. If the bag is coated with melted paraffin wax the moisture will be kept 
 out. 
 
 It is a goo<i plan to une small containers so that it may not be nccef-try to 
 leave the cc;;t?rit? «»vnose<l »f»<»r opening and Ijefore using. 
 
 The product? should be stored in a cool, dry plitce, well ventilated and 
 protected from rats, mice and insects. 
 
 Preparation of Dried Producl» for the Table. — The water which has evapor- 
 ated must be restored. This is done by soaking for a long time, using three to 
 four cups of water to one cup of dried material. Care must be taken that too 
 much water is not used, as the object is to restore ♦he amount .vliich has evapor- 
 ated. After soaking for several hours, and in some cases over-night, the dried 
 products should be cooked in a covered utensil at a low temperature for a long 
 time. They should !« cooked in the water in which they were soaked. In 
 serving dried products great care must be taken that they are well seasoned. 
 
 DIRECTIONS FOR DRYING. 
 
 Bbans. — Beans must be in perfect condition. Wash carefully and string. 
 Blanch from 5 to 10 minutes, adding J te.Hsponn snd.i to e.aoh gallrin of boiling 
 water; cold dip and remove surface moisture. Spread thinly on trays to dry. 
 Dry slowly, increasing the temperature from 120° Fahrenheit to 145° Fahrenheit. 
 
 19 
 
Celery.— Wash carefully and cut in inch pieces, blanch 3 minutes and cold- 
 dip. Remove surface moisture with cheesecloth or towel. Dry slowly, starting 
 at temperature of 110° Fahrenheit and increasing to 140° Fahrenheit. 
 
 Corn.— Blanch cob for from 5 to 10 minutes to set the milk, adding 1 tea- 
 spoon of salt to each gallon of water. Cold-dip and remove surface moisture. 
 With a sharp knife cut off kernels, taking care not to include the chaff. Starting 
 at a temperature of 1 10° Fahrenheit and raising gradually to 145° Fahrenheit 
 the corn should dry in 4 to 5 hours. 
 
 ^If the corn is to be dried in the sun it should first be dried in the oven at 
 110° Fahrenheit for from 15 to 20 minutes, and again, after the sun drying is 
 completed, at a temperature of 145° Fahrenheit for 5 minutes. 
 
 Peas. — Shell, blanch for from 3 to 6 minutes, cold-dip &nd icmove surface 
 moisture. Starting at a temperatures of 110° Fahrenheit and increasing slowly 
 to 145° Fahrenheit it takes from 3 to 4 hours for peas to dry. 
 
 Onions. — Peel and slice onions into J-inch slices. Blanching is not necessary. 
 Dry for from 2J to 3 hours at a temperature of from 120° to 140° Fahrenheit. 
 
 Pumpkin. — Cut into }-inch strips and peel, blanch for from 3 to 6 minutes, 
 remove surface moisture and dry slowly 3 to 4 hours at 120° to 150° Fahrenheit. 
 
 Soup mixture. — Each vegetable should be dried separately and then com- 
 bined. From 3 to 4 quarts of vegetable soup may be made from 4 ounces of 
 dried ..oup mixture. 
 
 Apples. — Peel, core and cut in slices }-inch thick. Dip in a weak salt 
 solution ; 1 to 2 tablespoons of salt to 1 gallon of water, to prevent discoloration. 
 Remove surface moisture and dry slowly for from 5 to 8 hours, increasing the 
 temperature from 120° Fahrenheit to 150° Fahrenheit. Apples should be tough 
 and leathery when dried. 
 
 Rhubarb. — Cut into 1-inch pieces. Blanch 3 minutes and cold-dip, remove 
 surface moisture and dry at a temperature of from 120° to 145° Fahrenheit. 
 
 Note: The exact length of time for drying cannot be given, as so much 
 depends upon the method used. 
 
 TIME TABLE FOR DRYING. 
 
 
 Blanching. 
 
 Approximate 
 Drying time. 
 
 Temperature. 
 
 VEOITABtE— 
 
 Beets 
 
 Minutes. 
 
 10 
 6 
 5 
 
 4 to 8 
 3 to 6 
 
 3 
 
 5 to 10 
 5 to 8 
 
 Hours. 
 
 3 U> 4 
 3 to 3i 
 3 to 4 
 
 3 
 3 to 4 
 3 to 4 
 3 to 4 
 3 to 5 
 3 to 3i 
 3 to 4 
 
 3 to4 
 5 to 7 
 
 4 to 6 
 4 to 5 
 
 3 to 4 
 
 4 to 6 
 4 to 6 
 
 115° to 150° 
 115° to 145° 
 115° to 145° 
 115 to 145 
 115 to 140 
 110 to 140 
 110 to 145 
 120° to 145° 
 120° to 140° 
 115° to 145° 
 120° to 150° 
 120° to 145° 
 
 120° to 150° 
 110° to 145° 
 115° to 150° 
 125° to 150° 
 110° to 150°- 
 
 Brussels Sprouts 
 
 Cabbage 
 
 Carrots 
 
 Cauliflower 
 
 Celery 
 
 Corn 
 
 Green Beans 
 
 Onions 
 
 Peas 
 
 5 
 3 
 3 
 
 Pumpkin 
 
 Rhubarb 
 
 KHCrr— 
 
 Apples 
 
 Berries 
 
 
 Cherries 
 
 
 Peaches 
 
 
 Plums 
 
 
 
 
 20 
 
TIME TABLE FOR CANNING. 
 
 
 Blanching. 
 
 SriRnuATioN. 
 
 . 
 
 Hot water 
 Bath. 
 
 Steam pressure 
 S to 10 lbs. 
 
 Steam pressure 
 10 to IS lbs. 
 
 VSOETABLC — 
 
 Minutes. 
 10 to IS 
 
 5 
 
 5 to 10 
 
 5 to 10 
 
 3 
 
 S 
 
 S to 10 
 
 IS 
 S to 10 
 S to 10 
 
 Hinutes. 
 180 
 
 60 
 120 
 120 
 
 60 
 120 
 180 
 120 
 180 
 180 
 120 
 180 
 120 
 
 22 
 
 90 
 
 60 
 16 
 16 
 16 
 20 
 16 
 16 
 30 
 16 
 20 
 30 
 20 
 16 
 20 
 16 
 
 Hinutes. 
 60 
 60 
 60 
 60 
 30 
 60 
 90 
 60 
 60 
 60 
 60 
 60 
 60 
 60 
 SO 
 
 8 
 10 
 10 
 10 
 10 
 10 
 10 
 
 8 
 10 
 10 
 10 
 
 8 
 10 
 IS 
 10 
 
 Minutes. 
 40 
 
 Beets 
 
 40 
 
 Bniuelfl Soroutfl . . ... 
 
 40 
 
 Cabbage 
 
 40 
 
 Cauliflower 
 
 20 
 
 Carrots 
 
 40 
 
 Com 
 
 60 
 
 
 '40 
 
 
 40 
 
 Peas 
 
 40 
 
 Pumpkin ... 
 
 40 
 
 String Begins 
 
 S to 10 
 
 40 
 
 
 40 
 
 
 To loosen skins 
 S 
 
 40 
 
 
 30 
 
 Frutt— 
 
 Ancles 
 
 
 Apnoots 
 
 1 to 2 
 
 
 
 
 
 
 
 Cherries 
 
 
 
 Currants 
 
 
 
 Gooseberries 
 
 
 
 Pears . . 
 
 1) 
 To loosen skins 
 
 
 Peaches 
 
 
 Plums 
 
 
 
 3 
 li 
 
 
 
 
 Raflpherries 
 
 
 Rhubarb 
 
 U 
 
 
 Strawberries 
 
 
 EXPERIMENTS IN THE PRESERVING OF FRUITS AND VEGETABLES 
 AT THE CENTRAL EXPERIMENTAL FARM, OTTAWA, ONT. 
 
 During the years 1917 and 1918 experiments in canning, preserving and 
 drying fruits and vegetables were conducted at the Central Experimental 
 Farm. The work in 1917 was in charge of Miss Laura Kirby, graduate in 
 Household Science, Macdonald College, Que., while the author of this bulletin 
 did the work in 1918, and the recommendations made are based on the results 
 of Miss Kirby's work and her own. It has been thought important to publish 
 the tables giving the different methods tried so as to impress on those who are 
 about to preserve fruits and vegetables the necessity of adopting the best methods. 
 
 
 
 
 ASPARAGUS CANNED IN 
 
 PINT JARS. 
 
 
 No. 
 
 Jars 
 Canned. 
 
 Jars 
 Kept. 
 
 Jar.<i 
 Spoiled. 
 
 Length 
 
 Blanch- 
 ing 
 Period. 
 
 Length of 
 
 Sterilization 
 
 Period. 
 
 Method. 
 
 Why Spoiled. 
 
 1 
 
 15 
 
 15 
 
 
 Minutes. 
 S 
 
 
 Intermittent 
 
 
 
 
 
 2 
 
 6 
 
 4 
 
 2 
 
 5 
 
 60 minutes 
 
 Cold Pack 
 
 Sterilization period not 
 sufficient fur complete 
 sterilization. 
 
 3 
 
 2 
 
 2 
 
 
 5 
 
 60 minutes, 15 lbs. 
 
 Steam Pressure. 
 
 4 
 
 1 
 
 1 
 
 
 5 
 
 20 minutes, 10 lbs. 
 
 Steam Pressure. 
 
 
 No. 1 Method fierommen^ed. — It is of the greatest impnrt.anee that aspara- 
 gus for canning be fresh and tender. Select tips of uniform size and maturity. 
 Wash carefully, cut in right length for jars, scrape off tough outer skin, tie in 
 
 21 
 
bunches. Blanch by unmermng the lower ends in boiling water 3 min., then 
 immerse the entire tips for two min. longer. Plunge into cold water, then 
 pack carefully ui stenTized jars, tips up. Add 1 telspoon of salt to quart 
 Kif K*"'^**' '"•il boiling water to within i of an incVof the top of the jar. 
 Stenhze by intermittent sterilization, one hour on three successive days. 
 
 BEANS, GREEN AND WAX. CANNED IN PINT JARS. 
 
 No 
 
 Jan. 
 Canned. 
 
 Ja. 
 Kepv. 
 
 Jars 
 Spoiled. 
 
 Length 
 Blanch- 
 Period. 
 
 Length or 
 
 Sterilisation 
 
 Period. 
 
 Method. 
 
 Why Spoiled. 
 
 1 
 
 22 
 
 22 
 
 
 Minutes 
 S 
 
 3 hours 
 
 Intermittent.... 
 
 
 2 
 
 18 
 
 14 
 
 4 
 
 5 
 
 3 hours 
 
 Cold Pack 
 
 Beans too old to can suc- 
 cessfully. 
 
 
 
 3 
 
 18 
 
 8 
 
 10 
 
 5 
 
 2 hours. . . 
 
 Cold Pack 
 
 Sterilisation period not 
 sufficient for complete 
 sterilisation. 
 
 
 
 4 
 
 12 
 
 2 
 
 10 
 
 10 
 
 3 hours 
 
 Intermittent... 
 
 Beans too old to can suc- 
 cessfully. 
 
 
 
 8 2 
 
 2 
 
 5 
 
 20 min., 10 lbs 
 
 Sieam Pressure 
 
 
 . ^^. 1 Method Recommended.— Wash, string and remove ends, cut if 
 iTi« ?'*"^^ 5 mm., cold-dip pack in steriUzed jars, add 1 teaspoon 
 salt to each quart jar, cover with boihng water to within J of the top, half seal 
 sterihze by intermittent steriUzation, 1 hour on three successive days. 
 
 BEETS CANNED IN PINT JARS. 
 
 No. 
 
 Jars 
 Canned. 
 
 Jars 
 Kept. 
 
 Jars 
 Spoiled 
 
 Unph 
 
 Blanch- 
 ing 
 Period. 
 
 Length of 
 
 Sterilisation 
 
 Period. 
 
 Method. 
 
 Why Spoiled. 
 
 1 
 
 26 
 
 18 
 
 8 
 
 Minutes 
 IS 
 
 1 hour 
 
 Cold Pack 
 
 Beets were not canned 
 quickly, left in cold dip 
 longer than necessary. 
 
 
 
 2 
 
 2 
 
 2 
 
 
 10 
 
 Uhour 
 
 Cold Pack 
 
 
 3 
 
 7 
 
 2 
 
 5 
 
 15 
 
 11 hour 
 
 Cold Pack 
 
 Beets were not packed in 
 jars as soon as blanched 
 and peeled. 
 
 
 
 4 
 
 4 
 
 4 
 
 
 15 
 
 2 hours 
 
 Cold Pack 
 
 
 5 
 
 2 
 
 2 
 
 
 10 
 
 15 lbs., 30 minutes 
 
 Steam Pressure 
 
 
 6 3 1 
 
 3 1 
 
 10 10 lbs., 20 minutes 1 
 
 Steam Pressure. 
 
 
 No 1 Method Recommended. —Wash beets thoroughly, cut off the tops 
 leaving two inches of stem and the roots to prevent loss of colour. Blanch 15 min.. 
 cold-dip, and scrape off skm and stems. Pack closely in sterilized jars, add 1 
 teaspoon salt to each quart jar, fill jar to within } of an inch of the top with 
 boiling water. Sterihze 1 hour. 
 
 22 
 
BEET GREENS CANNED IN PINT JARS. 
 
 No. 
 
 Jan 
 Canned. 
 
 Jan 
 Kept. 
 
 Jare 
 Spoiled. 
 
 Un^th 
 
 Blanch- 
 ing 
 Period. 
 
 Length of 
 SteriliMtion 
 Period. 
 
 Method. 
 
 Why SpoUed. 
 
 1 
 
 3 
 
 3 
 
 
 Minutes 
 •15 
 
 
 Cold Pack. . 
 
 
 
 
 
 2 
 
 3 
 
 2 
 
 1 
 
 •15 
 
 1| houra . ■ . 
 
 Cold Pack 
 
 Steriliiation period not 
 sufficient. 
 
 
 
 3 
 
 S 
 
 6 
 
 
 •15 
 
 20 minutes, lOlba.. 
 
 Steam Pressure. 
 
 
 •Steam. 
 
 No. 1 Method Recommended. — Choose young leaves and wash carefully. 
 Blanch in steam fifteen min., cold-dip, pack tightly in sterilized jars, add 1 tea- 
 spoon salt to quart jar and cover with boiling water to within J of an inch 
 of the top. Sterilize 2 hours. 
 
 CARROTS CANNED IN PINT JARS. 
 
 No 
 
 Jan 
 Canned. 
 
 .lan 
 Kept. 
 
 Jars 
 Spoiled. 
 
 Length 
 
 Blanch- 
 ing 
 Period. 
 
 Length of 
 
 Steriliiation 
 
 Period. 
 
 Method. 
 
 Why Spoiled. 
 
 1 
 
 25 
 
 23 
 
 2 
 
 Minutes 
 5 
 
 2 hours 
 
 Cold Pack 
 
 Jars were not air tight. 
 
 
 
 2 
 
 10 
 
 6 
 
 4 
 
 5 
 
 
 Cold Pack 
 
 Carrots were left standing 
 in cold dip. 
 
 
 
 3 
 
 2 
 
 2 
 
 
 5 
 
 20 minutes, 10 lbs.. 
 
 Steam Pressure 
 Canner. 
 
 
 No. 1 Method recommended. — Wash and scrub carrots. Blanch 5 min. 
 in boiling water, cold-dip, pack whole or in slices in sterilized jars, add 1 tea- 
 spoon salt to quart jar, and cover with boiling water to within i of an inch 
 of the top. Sterilize 2 hours. 
 
 CAULIFLOWER CANNED IN PINT JARS. 
 
 No. 
 
 Jan 
 Canned. 
 
 Jan 
 Kept. 
 
 Jan 
 Spoiled 
 
 Length 
 
 Blanch- 
 ing 
 Period. 
 
 length of 
 
 Sterilisation 
 
 Period. 
 
 Method. 
 
 Why Spoiled. 
 
 I 
 
 5 
 
 5 
 
 
 Minutes 
 3 
 
 
 Cold Pack 
 
 
 
 
 
 2 
 
 40 
 
 25 
 
 15 
 
 3 
 
 
 Cold Pack 
 
 Steriliiation period not 
 sufficient for complete 
 sterilisation. 
 
 
 
 3 
 
 6 
 
 6 
 
 
 3 
 
 U houn 
 
 Cold Pack 
 
 
 4 
 
 7 
 
 ' 
 
 
 3 
 
 20 minutes, 10 lbs. . 
 
 Steam pressure 
 Canner. 
 
 
 No. 1 Method Recommended. — Wash and divide head into small pieces. 
 Soak in salted water 1 hour, which will remove any insects which may be present. 
 Blanch 3 min., cold-dip, and pack in sterilized jars, cover to within J of an inch 
 of the top of the jar with boiling water. Sterilize one hour. 
 
 23 
 
Corn Canned by 
 Intennittent Stariliistion. 
 
 Beam Canned by 
 Intermittent Steriliiation. 
 
 Caulifloirer Canned by 
 Cold Pack Method. 
 
 Asparagus Canned by 
 Intermittent Sterilizatioi 
 
 Raspberries Canned by 
 Cold Pack Method. 
 
 Peas Canned by 
 Intermittent Sterilisation. 
 
 Carrota Canned by 
 Cold Pack Method. 
 
 Kiiubarl) tanned by 
 Cold Pack Method. 
 
 Tomatoes Canned Whole by 
 Cold Pack Method. 
 
 24 
 
CORN CANNED IN PINT JARM, 
 
 No. 
 
 Jan 
 Canned. 
 
 Jara 
 Kept. 
 
 Jars 
 SpoUed. 
 
 Length 
 
 of 
 Blanch- 
 ^ing 
 Period. 
 
 Iiongth of 
 SteriliMtion 
 Period. 
 
 Method. 
 
 Why Mpoilod. 
 
 1 
 
 15 
 
 IS 
 
 
 Minutes 
 5 
 
 3 hours 
 
 Intermittent. .. 
 
 
 2 
 
 5 
 
 2 
 
 3 
 
 5 
 
 3 hours 
 
 (•oldFack... 
 
 Com wBd too old to can 
 nufpessfully. 
 
 3 
 
 7 
 
 7 
 
 
 5 
 
 5 hours 
 
 IntermiM«nt... 
 
 On the I >h. 
 
 4 
 
 ' 
 
 I 
 
 
 5 
 
 40 minutes, 10 lbs . 
 
 .Sicam presswo 
 f'anner. 
 
 
 1 I ,''' ,^^^""^ Recommendcfl. —mimch fhp corn on the cob for five miniitcx 
 col(J-(iip. ( ut off the kernels, pack in .sterilized jars and press firmiv, so that 
 con; jiiKcs may fi 1 all spaces to within i inch of the top a.s corn swt-lls diiriiiK 
 sterihzation Add 1 teaspoon salt to each quart jar. .Sterilize I hour on :i 
 successive days. 
 
 PEAS CANXED IN PI.VT JARS. 
 
 No 
 
 Jars 
 Canned . 
 
 Jara 
 Kept. 
 
 Jars 
 Spoiled. 
 
 Length 
 
 Blanch- 
 ing 
 Period. 
 
 I/Pngth of 
 
 StrTiiiiUition 
 
 PcriMl. 
 
 Method. 
 
 Why Spoiled. 
 
 1 
 
 16 
 
 16 
 
 
 Minutest. 
 5 
 
 3 hours 
 
 tntermittont 
 
 
 2 
 
 6 
 
 2 
 
 4 
 
 5 
 
 2 hour.H 
 
 Intermittent 
 
 Storiliiation period not 
 suffieien'.. Pi-as tixt old 
 to can successfully. 
 
 3 
 
 8 
 
 8 
 
 
 5 
 
 3 hours 
 
 Intermittent, 2d 
 
 
 4 
 
 13 
 
 13 
 
 
 5 
 
 3 hours 
 
 Cold Pack 
 
 (old Pack . 
 
 
 5 
 
 10 
 
 4 
 
 6 
 
 S 
 
 3 hours 
 
 Peas too old lo can suc- 
 cessfully. 
 
 6 
 
 S 
 
 
 9 
 
 5 
 
 3 hours 
 
 Cold Pack.... 
 
 ■ 
 
 7 
 
 8 
 
 8 
 
 
 5 
 
 45 minutes, 10 lbs . 
 
 Steam Pressure 
 Canner. 
 
 I'sed rubbers nhicli had 
 been used before. 
 
 No. 1 Method Recommended. ~U is of the greatest iinportiiiicc that peas 
 tor canning be young and canned within five hours after picking. Blanch 
 cold-dip and pack one jar at a time. ' 
 
 Shell, blanch 5 min., cold-dip, pack in sterilized jart*. add 1 teaspoon salt 
 to a quart jar and cover with boiling water to within | of an inch of the top. 
 If the jar is packed too full some of the peas may break and give a cloudy apw-ar- 
 ance to the liquid. 
 
 Sterilize by intermittent sterilization one hour on three successive davs 
 Wrap the jars in paper to prevent l)lea,;hing. 
 
 2.5 
 
8PINACH CANNED IN PINT JARS. 
 
 No. 
 
 Jan 
 
 CMIMd. 
 
 Jan 
 Kept. 
 
 Jan 
 Spoiled 
 
 Blanch- 
 ing 
 Period. 
 
 Lencthof 
 
 SterilliatioB 
 
 Period. 
 
 Method. 
 
 Whj Spoiled. 
 
 ■ 
 
 2 
 
 2 
 
 
 
 Hinutea 
 
 •u 
 
 20 minutes, 10 Ibe. . . 
 
 Steam Preaeure 
 Canner. 
 
 
 2 
 
 « 
 
 S 
 
 
 •15 
 
 2houn 
 
 Cold Pack 
 
 
 3 
 
 4 
 
 4 
 
 
 •15 
 
 2Sminutea, lOlbe... 
 
 Steam Prenure 
 Canner. 
 
 
 
 'Steam. 
 
 
 
 
 
 
 
 No. 2 Method Recommended.— W&nh carefully, blanch in steam 15 min., 
 cold-dip, pack in sterilized jars, add 1 teaspoonful salt to each quart jar and 
 cover to within i of an inch of the top of the jar with boiling water. 
 
 SWISS CHARD CANNED IN PINT JARS. 
 
 No. 
 
 Jan 
 Canned. 
 
 Jars 
 Kept. 
 
 Jan 
 
 Spoiled. 
 
 length 
 of 
 
 Blanch- 
 ing 
 
 Period. 
 
 Length of 
 Sterilisation 
 Period. 
 
 Method. 
 
 Why Spoiled. 
 
 1 
 
 6 
 
 S 
 
 
 Minutes 
 •10 
 
 2 hours 
 
 Cold Pack 
 
 
 2 
 
 2 
 
 2 
 
 
 •15 
 
 2} hours 
 
 Cold Pack 
 
 
 3 
 
 4 
 
 
 4 
 
 •10 
 
 2 hours . . 
 
 Cold Pack 
 
 Used rubbera which had 
 been used licfore. 
 
 
 
 4 
 
 4 
 
 4 
 
 
 •15 
 
 20 minutes, 10 lbs 
 
 Steam Pressure 
 Canner. 
 
 
 No. 1 Method Recommended.— Wash carefully, blanch in steam 15 min., 
 <old dip, pack in sterilized jars, add 1 teaspoonful salt to each quart jar, cover 
 hoim *" ^°^ "^ *'^^ ^"'" '^'*** ''""'"^ *"*^'"- ''Sterilize for 2 
 
 APPLES CANNED IN QUART JARS. 
 
 No. 
 
 Jars 
 Canned. 
 
 Jars 
 Kept. 
 
 Jars 
 .Spoiled. 
 
 Sterilization 
 Period. 
 
 Method. 
 
 Quantity of 
 Sugar Used. 
 
 Reason why Jars 
 did not Keep. 
 
 I 
 
 6 
 
 6 
 
 
 Minutes. 
 60 minutes 
 
 Cold Pack 
 
 Cups. 
 
 
 
 
 
 
 
 2 
 
 10 
 
 10 
 
 
 60 minutes 
 
 Cold Pack 
 
 1 f. sugar 
 
 
 
 4 c. water. 
 
 
 .1 
 
 9 
 
 6 
 
 3 
 
 20 minutes .. . 
 
 Cold Pack 
 
 1 c. .sugar, 
 4 c. water. 
 
 Sterilisation per- 
 iod not suffi- 
 cient. 
 
 Remarks- 
 No. 1— Could be used for pies. 
 No. 2— Shrank during sterilization. 
 
 r.^.v^'u '^^'i'^"'^ Recommended.— Wash, pare, and quarter or sUce and drop into 
 weak sa t water Blanch H min., cold dip, pack in steriUzed jars and cover 
 
 ThltU^u'' .**>'". «yr"P'l c»P su«ar-4 cups water, to within } of an inch of 
 the top of the jar, half seal. Sterilize 60 minutes. 
 
 Apples shrink during sterilization and for this reason economy of space is 
 obtamed by canning them in the form of apple sauce. 
 
 26 
 
APPLE 8AICE CANNED IN QUART MRS. 
 
 No. 
 
 Jan 
 CuiMd. 
 
 Jan 
 Kept. 
 
 Jan 
 SpoUed. 
 
 Steriliiation 
 Period. 
 
 Method. 
 
 Quantity of 
 Su«ar Vtii. 
 
 Reason whv Jan 
 did not Keep. 
 
 1 
 
 62 
 
 60 
 
 2 
 
 Minute*. 
 
 12 
 
 Open Kettle 
 
 Cupe. 
 1 c. brown, 
 i 0. white. 
 
 .Moulded on ao- 
 eount of jan not 
 being air tight. 
 
 2 
 
 87 
 
 78 
 
 
 12 
 
 Open Kettle 
 
 I e. eorn syrup, 
 i e. white sugar. 
 
 
 
 
 
 3 
 
 58 
 
 S8 
 
 
 12 
 
 Open Kettle 
 
 c. M)m syrup, 
 e. brown susar. 
 
 
 4 
 
 131 
 
 125 
 
 6 
 
 12 
 
 Open Kettle 
 
 1 r. white sugar 
 
 Moulded on ac- 
 ruunt of jara not 
 lieing air tight. 
 
 S 
 
 186 
 
 186 
 
 
 12 
 
 Open Kettle 
 
 1 r. white sugar 
 
 
 
 
 
 « 
 
 37 
 
 37 
 
 
 12 
 
 Open Kettle 
 
 J c. brown sugar. 
 
 
 
 
 
 
 
 
 
 No. 5 Method Recommended. —Pare, core, and cook until soft with a small 
 quantity of water. Press through a colander or strainer and measure. Add i 
 
 8t?riKor*J'2 mSes"""''- ^""'' " '°* ^''""^'' ^"'^^' '^'^'^ ^''' ^^ 
 Canned apple sauce should be served as cold as possible. 
 
 CURRANT.S AND GOO.SEBERRIE.S CANNED IN PINT JARH. 
 
 No 
 
 Jars 
 Canned. 
 
 Jars 
 Kept. 
 
 Jars 
 Spoiled. 
 
 Sterilisation 
 Period. 
 
 Method. 
 
 Quantity of 
 Sugar I'.sed. 
 
 Reason why Jars 
 ilid not Keep. 
 
 1 
 
 4 
 
 4 
 
 
 Minutes. 
 
 16 
 
 Cold Pack. . 
 
 (,'ups. 
 
 1 <-. sugar. 
 
 2 c. water. 
 
 
 
 
 
 2 
 
 7 
 
 7 
 
 
 20 
 
 Cold Pack.. . 
 
 1 c. sugar. 
 
 2 c. water. 
 
 
 
 
 
 3 
 
 9 
 
 
 
 
 10 
 (5 lbs. stcaiii pres- 
 sure). 
 
 Cold Pack ... 
 
 1 e. sugar. 
 
 
 
 
 
 1 
 
 8 
 
 8 
 
 
 16 
 
 Cold Pack ... 
 
 1 c. sugar, 
 
 2 c. water. 
 
 
 2 
 
 3 
 
 
 3 
 
 Running water 
 from tap. 
 
 
 No sugar 
 
 Not sterilized in 
 in any way. 
 
 3 
 
 5 
 
 5 
 
 Water pumped on 
 berries for 30 
 minutes. 
 
 
 No sugar 
 
 Not sterilized in 
 any way. 
 
 No. 1 Method Recommended.— W&sh carefully and pack closely in steri- 
 lized jars, cover to within one-quarter of an inch of the top of the jar with boilinE 
 syrup, 1 cup sugar and 2 cups water. Half seal, sterilize 16 minutes 
 
 27 
 
RHUBARB CANNED IN MNT JARS. 
 
 No. 
 
 Jan 
 
 Cuoed. 
 
 Jtn 
 Kept. 
 
 Jan 
 SpoUed. 
 
 Steriliution 
 FMiod. 
 
 Method. 
 
 quantity ol 
 SuiarUwd. 
 
 Rew >„ .iiiy Jan 
 did aot Keep. 
 
 
 
 
 4 
 
 MiBlltM. 
 
 20 
 
 Cold Pack 
 
 Cup.. 
 
 2 e. brown lucar 
 4 0. water. 
 
 Not sufficient 
 sterilisation (or 
 brown sugar. 
 
 
 
 3 
 
 3 
 
 20 
 
 Cold Pack 
 
 Ic. brown nicar, 
 4 0. water. 
 
 Not sufficient 
 sterilisation (c 
 brown sugar. 
 
 
 
 4 
 
 
 30 
 
 Cold Pack 
 
 2 e. brown sugar, 
 4 c. water. 
 
 
 
 
 
 
 
 4 
 
 
 30 
 
 Cold Pack 
 
 1 c. brown lugar, 
 4 c. water. 
 
 
 
 
 
 
 
 
 
 
 16 
 
 Cold Pack 
 
 2 c. white lUgar, 
 4 c. water. 
 
 
 
 
 
 
 
 8 
 
 
 20 
 
 Cold Pack 
 
 1 c. white augar, 
 4 c. water. 
 
 
 
 
 
 
 
 4 
 
 
 
 Open Kettle .. 
 
 1 e. sucar, 
 4 c. rhubarb. 
 
 
 
 
 
 
 
 11 
 
 10 
 
 1 
 
 20 
 
 Cold Pack 
 
 No lucar 
 
 Defective jar 
 
 
 
 5 
 
 
 25 
 
 Cold Pack 
 
 c. com syrup, 
 c. white sugar, 
 c. brown sugar. 
 
 
 
 
 
 
 
 4 
 
 
 20 
 
 Cold Pack 
 
 i c. brown sugar, 
 ) c. white sugar. 
 
 
 
 
 
 
 10 
 
 10 
 
 
 25 
 
 Cold Pack 
 
 i c. com syrup, 
 1 c. white sugar. 
 
 
 
 
 
 
 
 
 S 
 
 Cold running 
 water for 20 
 
 
 
 Not sterilised in 
 
 
 
 
 any way. 
 
 
 
 2 
 
 4 
 
 Cold ateriliied 
 water. 
 
 
 
 Not sterilised in 
 
 
 
 
 any way. 
 
 
 
 5 
 
 
 15 
 Sib. 
 
 Steam PresMire. 
 
 
 
 
 
 4 c. water. 
 
 
 Remarks — 
 
 No. 1 — Fermentation took place after two weeks. 
 
 No. 2 — Not sweet enough for ordinary table use. 
 
 No. 4 — Not sweet enough (or table use. 
 
 No. 8 — Could bo used for pies. 
 
 No. 12 — Rhubarb fermented in a week. 
 
 No. 13 — Not satisfactory, peculiar taste. 
 
 No. 6 Method Recommended. — Wash and cut in inch pieces. Blanch § min., 
 cold-dip, pack in sterilized jars, cover with boiling water or syrup, 2 cups sugar 
 to 4 cups water, to within J of an inch of the top of the jar. Half seal, sterilize 
 20 min. 
 
 28 
 
RAHPHEKKIKD CANNED IN PINT JARS. 
 
 No 
 
 Jan 
 ('aanrd. 
 
 Jan 
 Kept. 
 
 Jan 
 
 HpoUm). 
 
 Htrriliiatioa 
 IVrlod. 
 
 Method. 
 
 Quantity ot 
 .Sugar Uae.1. 
 
 ReaaoB why Jan 
 did not Keep. 
 
 
 le 
 
 16 
 
 
 Miaum. 
 
 14 
 
 (old Pack... 
 
 Cup*. 
 
 1 c. wgitr, 
 t c. water. 
 
 
 
 
 
 
 8 
 
 8 
 
 
 14 
 
 Cold Pack. . 
 
 No lugar 
 
 
 
 
 
 
 4 
 
 4 
 
 
 16 
 
 Cold Pack 
 
 1 e. white •ugar, 
 1 c. brown nugar, 
 1 c. water. 
 
 
 
 
 
 
 S 
 
 3 
 
 3 
 
 16 
 
 (old Pack... 
 
 1 c. Iirown lUgar, 
 1 c. water. 
 
 Not auffirient arer- 
 iliiation wlivn 
 brown augar ia 
 used. 
 
 
 S 
 
 S 
 
 
 22 
 
 Cold Pack.... 
 
 1 c. brown lugar, 
 t c. water. 
 
 
 
 
 
 . 
 
 3 
 
 3 
 
 
 16 
 
 Cold Pack 
 
 ) c. brown augar, 
 |c. white wgar, 
 1 c. water. 
 
 
 
 
 
 
 S 
 
 5 
 
 
 16 
 
 Cold Pack... 
 
 c. com evmp, 
 c. while aagar, 
 c. water. 
 
 
 
 3 
 
 3 
 
 
 Boil ing WB t<>r pour- 
 ed over lierrien. 
 Not steriliied in 
 any way. 
 
 
 No Migar 
 
 
 
 
 
 
 
 3 
 
 3 
 
 
 Fireleu Cooker. . 
 
 Cold Pack 
 
 1 c. ngar, 
 1 e. water. 
 
 
 
 
 10 
 
 i 
 
 
 s 
 
 Cold running 
 water. 
 
 
 No sugar 
 
 Not ateriliied in 
 
 
 
 
 any way. 
 
 RlMARlUk— 
 
 No. 8— Might be uaed lor pie*. 
 
 No. 1 and No. 9 Method Recommended. — Wash carefully pack, in steri- 
 lized jars, cover with boilinR syrup to within one-quarter of an inch of the top 
 of the jar, using syrup made with 1 cup sugar and 2 cups water. Sterilize 16 
 minutes. 
 
 "Raw Canning" of Raspberrien.— Pack washed fruit in hot sterilized jars. 
 Fill jars with boiling syrup and seal tightly. Place jars in a wash tub, or similar 
 vessel, and fill it with enough boiling water to come three inches over the top of 
 the jars. Place a blanket over the tub and leave until cold, or over night. 
 Invert to test for leaks. 
 
 Cherries.— Wash carefully and pit. Pack in sterilized jars and cover 
 with syrup to within quarter of an inch of the top of the jar, using 1 cup sugar 
 and 2 cups water for syrup. Half seal, sterilize 20 minutes. 
 
 Peaches. — Blanch fruit two minutes, cold-dip, remove skins, cut in 
 halves and pack in steriUzed jars. Fill jar to within quarter of an inch of the 
 top with boiling syrup, 1 cup sugar to 4 cups water. Half seal and sterilize 16 
 minutes. 
 
 Pears. — Pare, cut in halves, drop in weak salted water to prevent dis- 
 coloration. Pack in jars. Add boiling syrup (1 cup sugar to 2 cups water) to 
 within quarter of an inch of the top of the jar. Half seal, sterilize 30 mmutes. 
 
 29 
 
D i.^'*"^'^"'TP*'** "wwov* •yw, -ired or out into iilices or amall pieces. 
 ?/L ,'","*«""««« J»"». cover to within quarter of an inch of the top of the jar 
 with lioiUnf iyrup (1 cup sugar to 2 cupe water). Half seal and HteriUie 30 
 minutes. 
 
 MuHH«oo>i».— Wash and trim the mushrooms. If small, can whole; if 
 targe, they may bo cut into sections. Blanch the mushrooms in boiling water 
 for 5 minutes. Remove and cold dip very quickly. Pack them in jars and add 
 
 . L'r* ^^" f° *'°^"'- ^^^ * teaspoonful salt to a quart jar. Half seal and 
 sterilise 90 mmutes. 
 
 
 
 
 T 
 
 OMATO 
 
 EH CANNED IN 
 
 PINT JARS. 
 
 
 .No 
 
 Jars 
 C'annvil. 
 
 Jan 
 Kept. 
 
 Jan 
 .Spoiled. 
 
 Uay.h 
 Blanrh- 
 PeI?Hl. 
 
 I.<inatli nf 
 
 Steriliiation 
 
 I'erifMl. 
 
 Mrthoil. 
 
 Why Hpniled. 
 
 1 
 
 Id 
 
 18 
 
 
 Minute* 
 
 21lminutoi 
 
 Open Kattio 
 
 («HIP).. 
 
 
 2 
 
 22 
 
 10 
 
 12 
 
 
 2S mlnutoi 
 
 Open Kettle 
 
 Not well ateriliied when 
 nioknl in open kettle. 
 
 
 
 3 
 
 30 
 
 30 
 
 
 
 22 minutea 
 
 Cold Pack, uilnc 
 Uiilinjc strain- 
 mi luiiiHtu juice 
 
 • 
 
 4 
 
 17 
 
 17 
 
 
 
 22 ininutea 
 
 Cold Pack, uainf 
 no liquid. 
 
 
 
 
 
 
 No. S Method Recommended.— Choose medium sized tomatoes, wash and 
 blanch until skins are loose, cold-dip, and remove the skins. Pack whole in 
 sterilized jars, filling the spaces with boiling strained tomato juice, made by 
 cooking large and broken tomatoe-s until well cooked, and then straining, adding 
 1 teaspoonful salt to each quart of juice. Sterilize 22 min. Tomatoes may lie 
 cut in pieces, packed closely in jars and sterilized 25 minutes. If this is done add 
 no liquid. Tomatoes may also be packed in jars, 1 teaspoonful salt added to 
 each quart jar and jar filled to within \ of an inch of the top with bciling water 
 Sterilize 22 minutes. 
 
 ACKNOWLEDGMENTS. 
 
 The authoress's grateful acknowledgments are herewith made for the 
 assistance rendered by Dr. Frank T. Shutt in taking the photographs to illus- 
 trate this bulletin. The necessary steps in canning are much more impressed 
 on the person who is to do the work if she can see a demonstration of them, and 
 the next best thing to an actual demonstration is good photographs showing 
 clearly the different operations. The only photo not taken by Dr. Shutt is the 
 one illustrating a demonstration in canning at the Experimental Farm which 
 was m^e by Mr. F. Brown. The results of the experiments carried on by Miss 
 Laura Ku-by at Ottawa in 1917 were consulted in the preparation of the bulletin 
 and use nnade of them when necessary, and acknowledgment of the assistance 
 obtained from this source is gladly made. 
 
 30 
 
RTRAWBCRRIU CANNED IN PINT JAR8. 
 
 No 
 
 C-akMd. 
 17 
 
 Jan 
 K«p«. 
 
 Jan 
 
 HpolM. 
 
 Htcriltiatkn 
 
 Mathod. 
 
 QnMiiiiyol 
 ttavirllMd. 
 
 lUana why Jan 
 dkl not Kmp. 
 
 
 17 
 
 
 Minate*. 
 
 I« 
 
 ColdPaek 
 
 cap.. 
 
 1 f. iMsar, 
 1 e. water. 
 
 
 
 
 
 17 
 
 It 
 
 a 
 
 4 
 
 » 
 
 (-old Park. . 
 i'old Park . . 
 
 Ik. bmwancar, 
 1 e. water. 
 
 1 r. brown •ucar. 
 1 r. water. 
 
 Oeterlive ian 
 
 
 e 
 
 2 
 
 I* 
 
 HteriliiatioiiBer- 
 iod Mil wfllciaat 
 lor browB Micar. 
 
 
 10 
 3 
 
 10 
 
 
 IS 
 
 ColdPaik 
 
 No At 
 
 
 — > 
 
 
 
 
 
 2 
 
 
 Ma«h«d 
 
 In.MNiarlu 
 1 p. herrien. 
 
 1 p. Mwar. 
 1 r. water. 
 
 NotiterlllMd 
 
 
 S 
 
 S 
 
 
 18 
 
 (•ol(H>ark 
 
 
 
 4 
 
 4 
 
 
 l« 
 
 Cold Park 
 
 No *iHPir 
 
 
 
 3 
 
 3 
 
 
 Overnight 
 
 •"I-dIom Cooker. 
 
 
 
 
 
 
 
 RlM/H 
 
 No. S— Fermented ii< two week*. 
 
 No. ft— 8teriluod IS minute* beloni ayrup wa» ailded. 
 
 No. 7— SterilUed and boiling water added. 
 
 No. 1 Method Recommended. — Wash carefully, pack in Mtcrilizcd jars, 
 cover with l)oilinK Hyriip to within quarter of an inch of the top of the jar, using 
 syrup made with 1 cup sugar and 1 cup water. Sterilize 16 minutes. 
 
 31 
 
PLVMll CANNED IN PINT JARM. 
 
 No 
 
 Jan 
 CmumI. 
 
 It 
 
 
 Jan 
 
 fttorilb ttkM 
 P»rkMi. 
 
 Mat hod. 
 
 Quaalllv i4 
 M«icar r>r.l. 
 
 ~7'apaT"' 
 
 t e. waWr. 
 
 Hraana whv Jart 
 ■li<l ai)t Kiwp. 
 
 1 
 
 IS 
 
 
 MtMlM. 
 
 ('old Pack 
 
 
 
 
 
 
 30 
 
 OoMPkak .. 
 
 4 e, eora «ynip. 
 
 e. MMPtr, 
 i e. watar. 
 
 
 
 
 
 
 
 
 M 
 
 Told Pack 
 
 Noawwuad 
 
 
 
 
 
 1 
 
 30 
 
 CoklPai-k 
 
 le. browamgar, 
 1 1. water. 
 
 rtterlliiatinii Bvr- 
 
 icMl BOt NlllrlaBl 
 
 tor brow* wgar. 
 
 
 
 
 
 W 
 
 Co«dP»«k 
 
 1 0. bmwB tagar, 
 1 0. water. 
 
 
 
 
 
 
 
 
 30 
 
 ColdPlwk 
 
 e. brow* Mwar, 
 e. white Mwar, 
 c. water. 
 
 
 
 
 
 8 
 
 
 
 30 
 
 ColdPaek 
 
 1 e. eom aynip, 
 1 e. white Hilar, 
 1 c. water. 
 
 
 
 
 
 ^ 
 
 
 
 30 
 
 Cold Pack 
 
 1 0. browB aucar, 
 
 
 
 1 e. white wear, 
 1 e. water. 
 
 
 
 
 
 
 40 
 
 Cold Pack.... 
 
 1 e. brown mwar, 
 
 
 
 le. white Miaar, 
 1 e. com tymp, 
 1 0. water. 
 
 
 10 
 
 10 
 
 10 
 
 
 10 
 (10 lbs. atsain 
 pmwure). 
 
 CildPack 
 
 1 0. fucar, 
 1 r. water. 
 
 
 
 
 
 II 
 
 12 
 
 12 
 
 
 30 
 (10 Ibii. atvam 
 pmuure). 
 
 ColdPaek 
 
 1 e. nicar, 
 1 0. water. 
 
 
 
 
 
 RaiiARKa — 
 
 No. 1— Syrup not iweet eaough (or native ptumi. 
 No. 2— Syrup not iweet enough for native plutna. 
 No. 4— Syrup not aweet enough lor native plumi. 
 
 No. I Method Recommended. — Wash pack, in jar and cover with boiling ayrup 
 2 cups suRar to 1 cup water to within one-quarter of an inch of the top of the 
 jar. Half seal, sterilize 20 minutes. 
 
 32