xt76q52f8x6b https://exploreuk.uky.edu/dips/xt76q52f8x6b/data/mets.xml   Kentucky Agricultural Experiment Station. 1942 journals kaes_circulars_003_377 English Lexington : The Service, 1913-1958. Contact the Special Collections Research Center for information regarding rights and use of this collection. Kentucky Agricultural Experiment Station Circular (Kentucky Agricultural Experiment Station) n. 377 text Circular (Kentucky Agricultural Experiment Station) n. 377 1942 2014 true xt76q52f8x6b section xt76q52f8x6b bw  tm,
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¤M·2‘*i Universit of Kentuck . Colle e of A riculture
)M_3_i Y Y g E
and Home Economics . . . Extension Service
Thomas P. Cooper, Dean and Director

 UNITS OF CANNING PROJECT
SIX UNITS of the canning project are available to
4—H club girls. The first three are to be taken in order: — [
Unit I .......... Fruits lc
Unit II ......... Tomatoes and Soup Mixture  
1:
Unit III ........ The Vegetable Canning Budget a
For One Person
v
Units IV, and V may be taken in the order desired,
tho Unit IV must be completed before a girl may exhibit
her canned products in the Championship Class at the
State Fair. O
Unit IV ..... . .. Meats and Relishes S
Unit V ......... Canning For Salads and
Refreshments . H
. . g
Unit VI IS planned for older girls in 4—H clubs and fi
Utopia clubs. tl
Unit VI ........ The Family Gardening and a
Canning Budget
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Lexington, Kentucky W
March, 1942 ai
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4-H Club Cannmg Project
·I I
Unit I. Fruits
By ANITA BURNAM Davis
’ Today when our country is at war there is more work to be done
· than at any other time. You as a good citizen are anxious to do your
part, and you can do it if you are physically fit. An essential require-
ment for your health is proper food, and one food you need every day
is fruit. You need it both in winter and summer. Plenty of fruit will
add to your health and strength and equip you to do your part in
winning the war.
y WHY CAN FRUITS
I Thru the summer months fresh fruits and melons are available
on most farms, but they do not last for more than a few weeks. A
few varieties of pears and apples can be stored and kept for months,
but many homes have no suitable storage space. During at least seven
months in the year no ripe fruits are in the home orchard or in the
garden. Therefore it is suggested that Club girls preserve choice
fruits from tree, bush and vine for use in the winter and spring when
they are not obtainable fresh, and when, if purchased canned, they
are very expensive.
In Kentucky, fruits usually ripen as indicated in the following
list, and are available only for a few weeks. Naturally, the time of
ripening depends on the particular type of weather that prevails, but
usually fruits are ready to can in the following order:
May ..................................... Rhubarb, gooseberries, strawberries
June ..................................... Cherries. raspberries, apples, plums
July ..................................... Dewberries, blackberries, huekleberries
August ................................ Peaches, grapes, damson plums
September ........................ Pears. apples
The surplus supply of summer fruit that might otherwise go to
waste will, if canned properly. save dollars. improve diets. and bring
about better health.
WATER-BATH CANNER, THE TYPE NEEDED
A water-bath canner may be assembled at home. Such large
utensils as wash boiler, lard ran, or large bucket make suitable con-
tainers. The vessel should have a tight-Httiug top and be deep enough
3

 l
4 Eyimsion Ctncttma N0. 377 I
[O1` quart jars to rest 011 a rack Ol` false botton1 witl1 2 i11cl1es of water ?,_
ove1* the ja1*s and still l1ave several i11ches above tl1e water for stea111. 4_
Tl1e rack may be made of \VOO(l.€ll strips nailed together, or wire on 21 5_
woode11 frame. \Veights 11elp to keep the rack [1*0111 floating. Handles
of wire attached to tl1e rack and extending above tl1e water line are
convenient for putting tl1e jars i11to a11d taking them out of boiling
water.
HOW TO USE A WATER-BATH CANNER
\iVhen tl1e water i11 tl1e ca1111er is boiling witl1 bubbles bursting on
tl1e surface, place tl1e hlled jars on tl1e rack witl1 enough space between A
them to allow the water to circulate. Altho tl1e jars will be hot front l'
the preheated food, the temperature of the water in tl1e canner will 2'
be lowered when the jars are put into it. Tl1e counting time fm
processing sl1ould 11ot be started until tl1e temperature l1as returned 3‘
to tl1c• boiling point. Cover tl1e canner witl1 tl1e lid and add boiling 4`
water if necessary to keep tl1e jars well covered. Remove tl1e jars
as soon as the ti111e for processing is up, to prevent over cooking. 5'
WHAT TO DO IN UNIT I, 4-H CANNING PRO]ECT  
l. Ca11 20 quarts of fruit according to directions given in tl1is leaflet.
10 quarts large fruit, such as plums, pears, peaches, apples P
10 quarts small fruit such as cherries, berries l.
2. Label each _jar, giving tl1e i11[ormation shown on the sample label 2-
SllO\V1'1 l1ere. Refer to tl1e Canning Record Book, page l, l`01‘
explanation. Homemade labels should be used for home st<>t`· 3·
age. Club labels should be obtained fl`Ol1l the county Extension 4-
Office for use in county a11d state exhibits. 5
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 CXNNING pR()_]l{(Z`l`Z I:RllI'l`S 5
water 3. Keep a complete record in the Canning Record Book.
steam. 4. Use the score card in practice judging ol` one variety oli canned l`ruit.
e on a 5. Exhibit two tjuarts (one large fruit and one small fruit) in clear
andles white glass jars, and Canning Record Book, in local or county
ne are shows. (A dozen or more clear glass jars purchased annually
noiliug and used lior exhibit ol` canned food, is a good investment.)
STEPS IN CANNING LARGE FRUITS
I (From lixtension Circular 362. "l·low to Can Fruits and \’egetables.")
ing on
etweett APPIBS _ _
jj [wm l. Select Hrm, sound, tart varieties. ·
cr wm 2. ¥Vash, pare, core, cut in quarters, and drop into water salted with
mc fm l tablespoon salt per quart of water to prevent discoloration.
jmmed 3. Make a thin sirup (1 c. sugar to 3 c. water). j j I
boiling 4. Remove the apples {rom. salted water, drain, place them in boiling
he jms sirup and Sl1`ll1]lCl`.!) ]]llIllllCS.` · I · · .
j ‘ 5. Pack the apples in jars, cover lruit with the strup tn which it was
` precooked, and completely seal the jars.
LCT 6. Process 15 minutes in water-bath.
7. Label and store.
leallct.
Peaches
1. Select peaches which are ripe but not solt.
le label 2. Immerse peaches about l minute in boiling water. or until the
j 1, for skins can be slipped oil` easily.
ne stor- 3. Plunge l`ruit at once into cold water; remove the skins and stones.
;t’ensiott 4. Simmer in a medium sirup (l e. sugar to 2 c. water) #1 to (S minutes,
depending on the softness ol the lruit.
5. Pack l`ruit in hot, sterilized jars, placing the halves in overlapping
layers, concave side down. with blossom end lacing the glass.
(i. Cover with the boiling medium sirup, and completely seal the jars.
7. Process 15 minutes in water bath.
8. Label and store.
Pears
l. Select ripe, Erm pears, free from bruises.
2. \\’ash, peel, cut in halves, core and drop into water salted with l
tablespoon salt per quart of water. This prevents discoloration.
3. Make medium sirup, (l c. sugar to 2 c. water).
4. Drain pears and place them in medium sirup. Boil 4 to S minutes.

 I
k ~
G Exrtztvston Ctkcumn N0. 377
  Pack the pears in jars overlapping halves, concave side down, cover Sma]
fruit with sirup in which it was precooked, and seal the jars. UE d
6. Process 20 minutes in water-bath. O _P
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7. Label and store. _ b 1:
TIME TABLE at
Time of
Fruit Sirup* Precocking processing A
(Minutes) 1"1`U1
Peaches ........................ 1 c. sugar Simmer halves in sirup 15
2 c. water 6 minutes and pack pit Chet
sides down C
Pears ............................ 1 c. sugar Cook in boiling sirup 20 taint
2 c. water 4 to 8 minutes according ar
to size and pack S S
_ _ _ _ JLIICC
Apples ............................ 1 c. sugar Simmer 5 minutes in sirup 15
3 c. water and pack overlapping halves SWL
 
* 1 c. sirup to each quart jar. movt
STEPS IN CANNING SMALL FRUITS
Berries (except gooseberries and strawberries) Fruit
Practically the same methods of canning are used for dewberries,
huckleberries, blackberries, loganberries, blueberries, and currants.
Gather berries in shallow trays or baskets, discard imperfect berries
and can the rest as soon as possible after gathering. Wash by placing Simp
berries in shallow colander and dipping in and out of water or pouring
water over them. Remove caps and stems, separating the small and
imperfect berries from the good ones, Use small or soft berries f0l` Pack
juice.
Ho/—Pac}t method: Place the prepared berries in a simmering
tnediutn sirup (l c. sugar. 2 c. water) and hold at that temperature
fi to 5 minutes, depending on softness of berries. Place in hot steril
ized jars with rubber rings in place and cover with hot medium sirup.
Completely seal and process in water—bath for 5 minutes.
(Zold-Przclr mel/tori: Pack the prepared fruit in containers, shakin;
gently into place to assure full pack. cover with boiling medium Sll`ll]l
and partly seal. Process quart or pint jars for 20 minutes in water
bath and completely seal.
Gooseberries
Select firm, green or ripe berries, discarding spotted or broketl
ones. Use method suggested for berries substituting thick (l c. sugftl`- .
l c. water) for medium sirnp, or if desired, make sauce by adding Fl

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ver small quantity ol \\‘§llt‘l` to licrnes and boil until the lruit is cooked
to a pulp. .·\d