Do not attempt to use this table until familiar with General Canning Instructions

Fruit

Blanch

Process

Syrup

Minute

Minutes

Apples

1

20

Water instead

Blackberries

Omit

15

Medium

Blueberries or

Omit

15

Medium

Huckleberries

Omit

15

Thin

Cherries (sweet)

Omit

18

Medium

Cherries (sour)

1

18

Thick

Cranberries

1

15

Thick

Currants

Omit

15

Thick

Gooseberries

1

15

Thick

Loganberries

Omit

15

Medium

Peaches

1

20

Thick

Pears

Omit

20

Medium

Pineapple

1

20

Thick

Plums

Omit

15

Thick

Raspberries

Omit

15

Medium

Rhubarb

1

15

Thick

Strawberries

Omit

10

Medium

Remember that in case of sugar shortage water may be added to the fruit in place of syrup, and the sweetening added when the jar is opened.

Unless fruits or berries are to be used for pie filling, when water is used in place of syrup do not discard it. Drain, boil down one-half, then add sugar to make a syrup of desired sweetness. Pour berries or fruit into hot syrup and cook a few minutes. Cool before serving.