Canning Fruits, Amount Of Sugar Required And Time Of Boiling
Description
This section is from the book "Bepler's Handy Manual of Knowledge And Useful Infomation", by David Bepler. Also available from Amazon: Bepler's Handy Manual of Knowledge and Useful Information.
Canning Fruits, Amount Of Sugar Required And Time Of Boiling
A general rule for canning fruit is as follows:
Kind of Fruit | Time of Boiling | Quantity of Sugar per quart |
Bartlett Pears | 20 minutes ................. | |
Blackberries...... | ...9 " .......... | ..........6 " |
Cherries | ... 5 " ......... | ..........6 " |
Gooseberries | ... 8 " ......... | ..........8 " |
Peaches, whole | ...15 " ......... | ..........4 " |
Peaches, halves | ... 8 " ......... | ..........4 " |
Pie-plant, sliced | ...10 " ......... | ..........10 " |
Pineapples | ...15 " ......... | ..........6 " |
Plums | ...10 " ......... | ..........8 " |
Quinces, sliced | ..15 " ......... | ..........10 " |
Raspberries | ... 6 " ......... | ..........4 " |
Ripe curreants | ...6 " ......... | ..........8 " |
Small Pears, whole | ...30 " .......... | ..........8 " |
Siberian Apples ... | ...25 " ......... | .........8 " |
Sour Apples | ....10 " ......... | ..........5 " |
Strawberries | ....8 " ......... | ..........8 " |
Tomatoes | ...20 " ......... | .................. none |
Whortleberries | ... 5 " ......... | ..............4 ounces |
Wild Grapes | ...10 " ......... | ..........8 " |
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