xt79cn6xxs6j https://exploreuk.uky.edu/dips/xt79cn6xxs6j/data/mets.xml   Kentucky Agricultural Experiment Station. 1936 journals kaes_circulars_282 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. 282 text Circular (Kentucky Agricultural Experiment Station) n. 282 1936 2014 true xt79cn6xxs6j section xt79cn6xxs6j   University of Kentucky-College of Agriculture #
  EXTENSION DIVISION
  THOMAS P. COOPER, Dean and Director
 — Circular N0. 282 May, 1936
mt  A published in connection with thc agricultural extension work carried on by coopera-
ii  tion of the College of Agriculture, University of Kentucky, with the U. S. Department of
`°  Agriculture, and distributed in furtherance of the work provided for in the Act of Con-
  gl'eSS of May 8, 1914.
  HOW TO CAN FRUITS AND VEGETABLES
`_  By PEARL J. HAAK, Field Agent in Foods
 f REASONS FOR. CANNING 4
,  A well—balanced diet must include a liberal amount of fruits
 Y and vegetables every day in the year. The health of an individual
 ,f depends upon the amount and kind of food consumed. A variety
ly,  Q of fruits and vegetables supply the human body with minerals,
 . roughage and vitamins which are essential to good health.
 i Since the proper supply of home produced fruits and vegetables
by  j- cannot be had at all times, it is necessary to can and store enough
‘  l during the summer and fall to meet the requirements for the winter.
 ;_. The variety and amount of food which should be canned depends
 f upon the size of the household and the food requirements of indi-
Q  viduals. Two generous servings of vegetables, exclusive of potatoes
‘ and dried beans, and two generous servings of fruits should be pro-
 j vided daily for each member of the family.
 il EQUIPMENT FOR CANNING
L_ Good equipment is necessary for successful canning but it does
jh not have to be expensive.
*$· ;. _ Cahners. The water-bath canner is commonly used for can-
  mllg fruits and vegetables, It is possible to purchase this type of
 1 canner or one may be assembled from household equipment. The
 i canner should be of such a depth that the jars will be covered with
1  fm€1¤Cll of water and still the sides of the canner extend several
Cmnt  V lll€ll€S above the surface of the water. It must; have a ClOSe-llllillfl
_ lid to conhne the steam and to prevent the water from boiling
 A away. A rack or false bottom in the canner enables free circulation
 V E;g§ll€E`ll1ntler the jars, prevents breakage, and lessens the likeli-
 sj hr IO OSS Of`l1qu1d from the jars, For a home-made canner, fl
{ ( ge. iucket, laid can or wash boiler may be used, with a rack made
.   wire netting or wooden strips nailed together. A flat piece of
ijon may be fastened to the bottom of the wooden rack to weight it
(oun on the bottom of the canner.
  aCi(§;;a;;}tj{jj€Sallr1e1is the most satisfactory means of canning HOD-
» HS umpilj @@5- le Same degree of high temperature and pressure
V Camus USCd?lTl$1C1al canning may be had in the steam pressure
 _ (ming md H}·l_le]h0uselo< i` ]wCjjé(
which were left over from last year or using two rubbers on the Mu Pm
same jar is not advised. `
Tvs/s [or rtzbbers 1 SCL
l. There should be no signs of cracking or breaking when :i ‘ um
rubber is bent sharply back. um
2. A rubber should return almost immediately to its original g_ W2,
size when stretched to about twice its length. Oy ,
  A rubber, when crumpled in the hand, should bounce llllll   W,
its original shape as soon as released.  ° the
SEALING _    
_jars may be either completely or partially sealed before pill-   1,13
cessing, depending on the temperature of the product to be patlsttl 7; Pm
in the jar and the type of canner used. ` mk
Waller Bath. jars packed with boiling-hot precooked protlntll boi
may lie Completely sealed before processing, l\/Iany home callllfll (QS
follow successfully the practice of completely sealing jars jmlllll  
with an uncooked product to which boiling syrup or liquid is Hllll g_ ml
cd. However, it is safer to only partially seal the _jars bef01`€lll"‘ ml
cessing because the temperature of the contents of jars so j>l`<*llllllll · Sim
is reduced below the boiling point by the temperature of lll€ llll` tj pn
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1'lllf IU l£000ss i1CC()l`(11l1g 111 1l1r001111ns. ·
. Q1l1(>\'C 1110 jars lr0n1 1110 (`ZlI1l1Cl` 0110 111 il 111110, 1t011111l010
M1 » jj   $0111 (11, 1)2ll`111ll1y SQ21lC(1 _]>(l1`S.
11,.1 lj S JCC glass _]Zl1`S 11111 111 Zl·(11`Il1[ 10 0001,
H 1 —— · 11110 (I1ll1l1C(1 1)l`()(1ll(j1S 111 ll 11001, (1l`y 1111100.
*11 , SYl`l111s
ML _·  l)\_EIl;;;1j$'111110.11 1)CL1Cl` l11l\'()]` if 0111111011 111 syr`1111. 1\l211<12 1110 Syl`l11>
, · y l1(J1111I1g \\’Il1Cl` 111111 sugar 111g01l10r. Sur 1110 l111X111l`C 1111111

 I
4 Kentucky Extension Circular N0. 282
all sugar is dissolved and let it come to_tl1c boiling point. Firm ij. P
juice 1112ly be substituted for water 111 1nak1ng tl1e syrup. P
’ C
.   J·
F M 6. P
Syrup Sugar Water or use wi 1 I
. 1
. . 7. R
_ Sweet fruits such as sweet apples  .
Thin 1 C- 3 C- and pineapples ‘ rlf(If]IO(i
P et
‘_é'— ”_'__4 ji   ur ii
Apricots, berries, sweet cherries, " hl ll “
Medium 1 c. 2 c. grapes, peaches, pears, plums and hill UW
strawberries ·
, Sour fruits such as sour cl1er1·ies, W Pri
Thlck 1 c` 1 C` gooseberries and rhubarb K Pr
RECIPES FOR CANNING FRUITS Q T
DD @5
Apples _
l. Select hrm, sound, tart varieties.
2. \rV asl1, pare, core, Zllltl drop the apples into water, salted out V Applesa
tablespoon to one quart of water, to prevent discoloration. 5 AP1`1€0@¤
El. Make a tl1i11 syrup of l part of sugar to 3 parts of water. I t ‘ Bjackbe
Ll. Remove tl1e a nnles from salted water, drain, ulace them lll Hucklet
· · 1 I · · 1 ' Ras b
the boiling syrup Z1ll(l boil 5 minutes. P El
5. Pack tl1e l)t)lll1lg hot apples i11 _jars, cover fruit with the syrup Cl1e1·1-ig,
in which it was cooked a11d completely seal tl1e jars.  ’
6. Process 5 minutes in tl1e water bath. .
Peaches 1 pmche,
I. Select peaches wl1icl1 are ripe but 11ot soft. _  i
2. ln1n1erse peaches about one 111i11ute i11 boiling water or until -
tl1e skins can be slipped off easily. < Pears
El. Plunge fruit at o11ce illlO cold water, peel Hlld stone. _ . Plums
—l. Pack fruit i11to jars at once, placing tl1e halves i11 overl;1j>j>mg
layers, concave side down with blossom end facing tl1e glzm. _
  Cover with tnedium syrup, boiling hot. e _   Rhubal,
li. Partially seal the jars a11d process 20 111111utes in iltll-\\`1llC1  .
bath. Y
Note: Apricots may be canned by tl1e 5211llC directions as peattlie.
B€I`I`i€S _ Grapes
Mel/zozl No. l ·
i V!
l. Gather berries in shallow trays or baskets. A . lomal
2. Remove ca >s a11d stems, se 1amti11€¤`l°‘* l.
. . l ¤ .,
berries from tl1e good o11es. , . —·
3. YVash the berries by placing them in a shallow colanll€l’ ml"
» . . ` . , n 0
Clipping them in and out of water O1- by pouring water OW  { J.
them. ’

 How to Can Fruits and Vegetables 5
it 4_ Pack the berries into Containers and press them gently into
place to make a full pack.
i 5. Cover with medium, boiling-hot syrup.
` ‘ 6. Partially seal the jars and process quart or pint jars 20 min-
_ utes in hot-water bath.
. 7. Remove the jars [rom the canner and completely seal.
is ~ Ale//10d N0. 2
_ Precook the berries by bringing them to a boil in a medium
Q syrup which prevents them from rising to the top of the jar. Pack
jg hot into jars, completely seal and process 5 minutes.
_ j TIME TABLE FOR FRUIT r
’ Time of Processing
Product Precook or blanch Syrup in Water-Bath Canner
·· ‘ Glass jars-qts. or pts.
Apples Precook in thin syrup Thin 5 min.
` 5 min. Thin 15 min.
Not precooked
uc Applesauce 5 min,
j Apricots Medium 20 min.
I ‘ Blackberries No precooking Medium 20 min.
lu Huckleberries or
Raspberries Precook 5 min. in syrup Medium 5 min.
up Cherries No precooking Thick for sour
¥ cherries 25 min.
Medium for
sweet
Peaches Blanch 1 min. to loosen Medium 20 min. for
skins ripe fruit
my ‘· 30 min. for
firm fruit
Pears Precook 4-8 min. Medium 20 min.
int l  Plums N0 D1`€€00ki¤E Medium 20 min,
_ ` or
" To boiling with sugar 5 min.
U V Rhubarb Bake in IA as much
'“ Y sugar as rhubarb by _
measure 5 min.
lie. or _
 Q No precooking Thick 20 mm.
Grapes No precooking Medium 15 min.
 t RECIPES FOR CANNING VEGETABLES
V
 V l`0mat0es
lat l l. Select hrm, ripe tomatoes of medium size and uniform shape.
K I 2. Place in a wire basket or cloth bag and scald until skins
aut _ loosen.
· ` O · . . »
Wl _j  —’- Di]? the tomatoes in cold water, peel them and l`ClUO\C UIC
 l core from the stem end.

 1
6 Kcrrluc/ry Extension Circular No. 282
4. Pack closely into jars without crushing. Greens
5, (Lover with boiling tornato juice prepared lronr snrall, mit. ]_ S
slrapen and very large tomatoes. (Never add water to rr,. g_ C
matoes to be canned.) St
1 6. Add 1 teaspoon salt per quart and partially seal the jars.   }
7. Process quart jars 30 minutes, pints 25 minutes, in water—batlr ‘ xr
canner, or 10 minutes at 5 pounds pressure in pressure cooker. ? #1. P
String Beans tl
1. Select young, tender beans. 5- fl
2. Wash tlroroly, string and cut into convenient lengths. 1 ll
  Cover with boiling water and boil 5 minutes in an uncoveretl _ 6· S
saucepan. · il
4. Pack sterilized containers with boiling hot beans and lill with A li
liquid in which they were cooked.
5. Add 1 teaspoon of salt lor each quart.
0. Seal and process quarts 180 minutes in a water—bath carrrrer. L;
or partially seal and process 40 minutes at 10 pounds pressure 4
rrr a steanrpressure canner. ‘ Pm
Concentrated Vegetable Soup Mixture
1. Almost any desired combination of vegetables rrray be carrrretl ——
lor soup mixture. Asparag
A good combination is: A ` Beans
1 quart thick torrrato pulp q1`€€¤
l quart corn, tiny lirrra beans or peas Lum
1 pint of okra ~ BMS
1/2 cup chopped sweet red pepper _ C _
lié teaspoon salt _ CZEQE;
2. Cook together the tomatoes and peppers; put thru a sieve tw com
remove seeds and cook to the consistency of catsup. V- Greens
3. Add corn and other vegetables which have previously UCUI1 F spirmr
prepared lor canning. — Okra
#1. Bring to a boil, pack hot and seal. `_ Peas, gr
5. Process pint or quart jars 120 minutes in water-batlr or lll Peas, b1
nrirrutes at 10 pounds pressure. , Purnpki
C01‘Il j Soup m
l. Gather the corn at the proper stage ol ripeness wlriclr is ab-orrr .~ Sauerkr
17 to 25 days alter silking. \\’lren corn has passed the nrrlk} Squash
stage it should not be canned.
2. Slruck, silk, and clean carelully. . Succota
Ei. Cut [rom the cob belore precooking. V; Sweetpt
·l. Measure the corn and add one-tlrird as much boiling \\'l1l€1`?l` t Tomam
corn and heat to boiling. _ wi':
5. Add 1 teaspoon ol salt to each quart and fill containers wirlr _ At
the boiling-hot mixture. Avoid a close pack as corn swell~
in cooking. i  .
6. Seal the jars and process 180 minutes in a water-bath or psu; -
tially seal and process quart jars 80 minutes and pi¤¥5 P _,
minutes at 10 pounds pressure in a steam-pressure cannerz `

 I-low {0 Crm. Fruits and Vegetables 7
Greens
l. Select fresh, crisp greens.
2. Clean carefully by washing them in running water or thru
, several waters.
  Heat the greens until completely wilted, in a covered vessel
with _just enough water to prevent scorching.
rl. Pack boiling hot into jars, but not so solidly as to prevent
5 the circulation of the liquid.
5. Add l teaspoon of salt to each quart jar and cover the greens
with the liquid in which they were precooked.
6. Seal-rand process 180 minutes in a water-bath or partially seal
` and process quart _jars 65 minutes or pints 60 minutes at l0 ‘
pounds pressure in a steam-pressure canner.
. TIME TABLE FOR VEGETABLES
Steam pressure Water-bath
` Product Precook by Boiling cmmmh 10 1bS‘ cgggifegr
Quart Pint Quart
Pint
Asparagus 2 - 4 min. 40 35 120
`  e Beans
~ Green or wax 5 min 40 35 180
Lima, 2 —— 10 min. 60 55 180
Beets Enough to loosen skin 40 35 90
(About 15 min.)
4 Carrots 5 - 10 min. 40 35 90
Cauliiiower 3 min. 40 35 90
) C0111 To boiling 80 75 180
V Greens (including Until wilted 65 60 180
1 ` spinach)
_ Okra To boiling 40 35 120
, Peas. green To boiling 60 50 180
J Peas, black—eyed (See lima beans)
Pumpkin Until tender 75 60 180
 j Soup mixture (See directions) 40 40 180
1 ,_ Sauerkraut 40 40 60
j Q Squash Until tender 75 60 180
  Corn, 5 min.) 60 55 180
- SU€€0i8·Sh Beans, 3 min.)
Sweetpotatoes Until skin slips readily 75 65 180
t` * Tomatoes scam before peeling 10* 10* 30
jj   ‘ At 5 pounds pressure.
l~ T
 .
rl) '

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