Canned Apples (Cold-Pack Method)

Wash, quarter, pare, and core sound apples. Blanch 1 1/2 minutes in boiling water. Plunge quickly into cold water. Pack in sterilized jars. Place rubbers in position. Fill crevices in jars with boiling syrup which has been prepared by using 1 cup of sugar to 5 cups of water. Break up any air-bubbles with a small wooden paddle. Place cap in position. Place filled jars in hot-water bath and sterilize 20 minutes. Remove from boiler, seal, invert to test, mark, wrap, and store.

Canned Apricots (Cold-Pack Method)

Follow the recipe for canned peaches.

Canned Cherries (Cold-Pack Method)

Wash, stem, and stone cherries. Pack in sterilized jars. Place rubbers in position. Fill jars with boiling syrup made by using 1 cup of sugar to 3 cups of water. Break up any air-bubbles with a small wooden paddle. Place cap in position. Place filled jars in hot-water bath and sterilize 16 minutes. Remove from boiler, seal, invert to test, mark, wrap, and store.

Cherries can also be successfully canned by the open-kettle method because they contain so large an amount of acid.

Canned Blackberries (Cold-Pack Method)

Follow the recipe for canned dewberries.

Canned Dewberries (Cold-Pack Method)

Rinse fruit by pouring water over it through a strainer. Remove stems and any dried berries. Pack immediately into clean, sterilized jars; place rubbers on jars; and fill with syrup made of 1 cup of sugar and 3 cups of water. Cook syrup slightly and fill jars. Place cap in position, partially tighten, and put into hot-water bath and sterilize 16 minutes. Remove the jar, seal, and invert to test. Mark, wrap, and store for future use.

Canned Gooseberries (Cold-Pack Method)

Pick over and remove stems and buds from gooseberries. Wash. Blanch 1 minute in boiling water. Dip into cold water.

Pack closely into sterilized jars. Put rubbers in position. Fill with boiling syrup, using 1 cup of sugar to 3 cups of water. Break up any air bubbles with a wooden paddle. Put cap in position. Sterilize in hot-water bath 20 minutes. Remove, seal, invert to test, mark, wrap, and store.

Canned Gooseberries (Cold Water)

Green gooseberries may be canned in cold water in the same way in which rhubarb is canned, because they also contain a large amount of acid.

Canned Peaches (Cold-Pack Method)

Immerse firm peaches in boiling water for 2 minutes. Dip quickly into cold water. Remove the skin, cut in halves, and pack neatly in sterilized jars. Place rubbers. Add boiling syrup made by cooking sugar and water in proportion of 1 cup of sugar to 3 cups of water. Break up any air bubbles with a wooden paddle. Place cap in position, sterilize filled jars in hot-water bath 16 minutes. Remove jars, secure caps tightly, invert to test, mark, wrap in paper, and store for future use.

Canned Peaches (Open-Kettle Method)

16 pounds prepared peaches 6 pounds sugar

1 quart water

Select firm fruit. Peel the peaches or put them into a wire basket and plunge into a pan of boiling water. In two minutes take them out and remove the skins. Cut in halves. Make a syrup of the sugar and water, and when it boils add enough peaches to fill a jar. When soft, put them into sterilized jars. Cover with boiling syrup, add three nuts from the peach stones to each jar. Break up any air-bubbles with a sterilized paddle. Seal at once. Invert to test, mark, and store.

Canned Pears (Cold-Pack Method)

Follow directions for canned apples. It will be necessary to allow a longer time for sterilizing very hard pears, 30 to 35 minutes.

Canned Plums (Cold-Pack Method)

Pick over and wash the plums. Prick each plum with a needle to prevent the bursting of the skin when cooking. Pack closely into sterilized jars. Place rubbers in position. Fill jars with boiling syrup, using 2 cups of sugar to 3 cups of water. Place caps in position. Sterilize in hot-water bath 15 to 20 minutes according to size. Remove, seal, invert to test, mark, and store.

Canned Plums (Open-Kettle Method)

Pick over and wash the plums. Prick each plum with a needle to prevent the bursting of the skin when cooking. Prepare a syrup, using 2 cups of sugar to 3 cups of water if the plums are very sour. When syrup boils add the plums and cook till plums are soft but not broken up. Pour into sterilized jars after putting rubber in place. Place caps on jars and seal. Invert to test, mark, and store.

Canned Rhubarb (Cold Water)

Pare rhubarb and cut in 1-inch pieces. Pack into a sterilized jar. Put under cold-water faucet and let water run into the jar for 20 minutes. Then screw on cover.

Because of the large amount of strong acid in rhubarb, it will keep indefinitely when canned in cold water without the application of heat.

Canned Strawberries (Cold-Pack Method)

Follow the directions given for canning cherries by the cold-pack method, using a syrup made with 1 cup of sugar to 5 of water.