Time Table For Fruits And Berries With The Kind Of Syrup To Use
Description
This section is from the book "Everywoman's Canning Book", by Mary B. Hughes. Also available from Amazon: Everywomans canning book; the A B C of safe home canning and preserving.
Time Table For Fruits And Berries With The Kind Of Syrup To Use
Do not attempt to use this table until familiar with General Canning Instructions
Blanch | Process | Syrup | |
Minute | Minutes | ||
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 |
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 |
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.
Continue to:
My Books
