Putting Food By - Janet Greene [46]
In jars. Fill clean, hot jars with piping-hot sauce, leaving ½ inch of headroom; adjust lids. Process in a Boiling–Water Bath (212 F/100 C)—20 minutes for either pints or quarts. Remove jars; complete seals if using bailed jars.
• Adjustment for my altitude_________________.
In plain cans. Pack to the top with hot sauce. Exhaust to 170 F/77 C (10 minutes); seal. Process in B–W Bath (212 F/100 C)—20 minutes for either No. 303 or No. 401 cans. Remove cans; cool quickly.
• Adjustment for my altitude_________________.
BAKED APPLES (HOT PACK ONLY)
Sometimes people can baked apples. Prepare them in a favorite way and bake until half done; pack Hot in wide-mouth jars or plain cans as for Apple Slices, adding hot Thin Syrup. Adjust jar lids or exhaust and seal cans. Process in a Boiling–Water Bath (212 F/100 C)—20 minutes for either pint or quart jars, 10 minutes for either No. 303 or No. 401 cans (reaching 170 F/100 C by exhausting shortens processing time). Complete seals if using bailed jars; cool cans quickly.
• Adjustment for my altitude_________________.
Apricots
Can these exactly as you would peaches, but leave the skins on if you like. Some varieties tend to break up when they’re heated, so handle them very gently. Hot pack preferred.
Berries
See the major subsection following Fruit for Special Diets section.
Cherries, Sour (for Pie)
Because these are used primarily as pie timber, they may be canned in water—but they have better flavor in Thin Syrup. Either way, you’ll add the extra sweetening at the time you thicken the juice for pies.
GENERAL HANDLING
Boiling–Water Bath. Use Raw or Hot pack. Use jars or R-enamel or white enamel cans. Prepare Thin Syrup for Raw pack; heat in their own juice with sugar for Hot pack.
Wash, stem, and pit cherries. (Use a small sterilized hairpin or the looped end of a paper clip if you don’t have a pitting gadget.) Shake fruit down in the containers for a firm pack.
RAW PACK
In jars. Jog cherries down several times during packing; leave ½ inch of headroom. Add boiling syrup, leaving ½ inch of headroom; adjust lids. Process in a Boiling–Water Bath (212 F/100 C)—pints or quarts for 25 minutes. Remove jars; complete seals if using bailed jars.
• Adjustment for my altitude_________________.
In R-enamel or white enamel cans. Make a firm pack, leaving only ¼ inch of headroom. Add boiling syrup to top. Exhaust to 170 F/77 C (approx. 10 minutes); seal. Process in a B–W Bath (212 F/100 C)—No. 303 cans for 20 minutes, No. 401 cans for 25 minutes. Remove cans; cool quickly.
• Adjustment for my altitude_________________.
PREFERRED: HOT PACK
Measure pitted cherries and put them in a covered kettle with ½ cup of sugar for every 1 quart of fruit. There should be enough juice to keep the cherries from sticking. Set on lowest burner. Cover the kettle, and bring fruit very slowly to a boil to bring out the juice. Be prepared to add a little boiling water to each jar if you haven’t enough juice to go around.
In jars. Fill with hot fruit and j uice, leaving ½ inch of headroom; adjust lids. Process in a Boiling–Water Bath (212 F/100 C)—pints for 10 minutes, quarts for 15 minutes. Remove jars; complete seals if using bailed jars.
• Adjustment for my altitude_________________.
In R-enamel of white enamel cans. Fill to the top with hot fruit and juice. Exhaust to 170 F/77 C (approx. 10 minutes); seal. Process in a B–W Bath (212 F/100 C)—No. 303 cans for 15 minutes, No. 401 for 20 minutes. Remove cans; cool quickly.
• Adjustment for my altitude_________________.
Cherries, Sweet
GENERAL HANDLING
Boiling–Water Bath. Use Raw or Hot pack. Use jars or cans (plain cans for light varieties like Royal Ann; R-enamel or white