The Canning Of Fruits And Vegetables Time-Tables. Continued
Description
This section is from the book "The Boston Cooking-School Cook Book", by Fannie Merritt Farmer. Also available from Amazon: Original 1896 Boston Cooking-School Cook Book.
The Canning Of Fruits And Vegetables Time-Tables. Continued
Time-Table For Sterilizing Berries And Soft Fruits That Do Not Require Blanching
Product | Size of Can | Time for Cooking |
Blackberries.................................. | pint or quart | 16 minutes |
Blueberries................................... | pint | 16 minutes |
Cherries........................................ | pint | 16 minutes |
Currants........................................ | pint | 16 minutes |
Dewberries................................ | pint or quart | 16 minutes |
Grapes (Grape Juice) . . | pint | 16 minutes |
Gooseberries............................ | pint | 16 minutes |
Huckleberries............................... | pint | 16 minutes |
Pears............................................ | pint | 20 minutes |
Raspberries................................... | pint or quart | 16 minutes |
Rhubarb........................................ | quart | 15 minutes |
Strawberries................................ | quart | 16 minutes |
Size of Can. Where time is given for cooking pint jar, add a few minutes for a quart jar. Jars must be covered with water.
Variation in Time. The time will vary somewhat, according to the condition of the fruit.
Continue to:
My Books
