xt7fn29p445x https://exploreuk.uky.edu/dips/xt7fn29p445x/data/mets.xml   Kentucky Agricultural Experiment Station. 1925 journals kaes_circulars_001_4_180 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. 180 text Circular (Kentucky Agricultural Experiment Station) n. 180 1925 2014 true xt7fn29p445x section xt7fn29p445x I  
UNIVERSITY OF KENTUCKY i
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COLLEGE OF AGRICULTURE J
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Extension DIVISIOH
THOMAS P. COOPER, Dean and Director , 
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CIRCULAR NO. 180 ~ V ii
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CANNING FRUITS AND VEGETABLES . ‘ 
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Lexington, Ky. Q
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March, 1925  
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I~'ublished in connection with the agricultural extension work carrie-cl  
on by cooperation of the College of Agriculture, University of Kentucky,
with the U. S. Department of Agriculture, and distributed in further- g
ance of the work provided for in the Act of Congress of May 8, 1014.  
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  _t EXTENSION CIRCULAR NO. i8O ..__: < M10
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    ».»N N Canmng Fruits and Vegetables   jars
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  INSTRUCTIONS Fos com PACK METH0¤ OF cANNiNc. , surt
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 §§;;;Q§g_  Canning is one of the easiest and most desirable methods   gin.
 ii of conserving fruits and vegetables in the home and the cold J veg
 "iiii? pack method is now recognized as the one which will insure the I i
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  best results for home canners. The success of canning depends ·  
  ’ largely upon the thoro understanding of all the whys of each "ii
-   ,. step. The cold pack method of canning has been slightly simpli- Sa`,
    fied by the omission ot the hot and cold dip, except for greens, V _' tim
 L;  ‘ beets and a few other vegetables. This makes canning much   dug
    . easier for the woman to whom getting and heating· water is a if VGC,
  i · · be
      y problem. _ pid
 2:; ; EQUIPMENT   an
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  A hot; water bath in which a wash boiler or deep kettle is ·N gat
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    used, a Water seal eanner and a pressure cooker give equally _ r PTO
  °-ri?"-5   — . . . . ,,
  satisfactoryresults. The canning with the pressure cooker re- t _.,
  sembles most closely the commercial method and because of the  
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    4 Ketntuclm Extevzsiion Circular N0. 180  
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  _,‘‘   * water or steam, before packing and processing. This process =  
    il · k th . (1 t a r ·t 1‘ bl ui t · ** -
    S_l#lH s e pro uc an ma es 1 more p ia e so a it can be __ Jars
    packed more easily. The cold dip consists in plunging the  
  1’~ if · blanched product into cold water so that it may be handled __ii .
 ??Q%=Q more easily. The cold dip should not last for more than Hve
r. *·v—:   U for 1
  A to ten seconds. _ ’ be C
     Qi Place rings 011 jar. They are easier to adjust if put in place   Vega
  before the jars are filled,   pac]
  Pack carefully but not too closely. Fruits packed too
  closely are liable to be bruised. Vegetables, especially corn, · jDg·
 1;;   beans and peas, must be packed loosely enough so that the con-
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  tents will slide easily from one end of the jar to the other. Too p Odm
  close packing or too little liquid ·makes thoro sterilization,   nom
  especially 1n the center of the jar, difficult. »_ any
  Fill jars with hot liquid: fruits with sirup, vegetables with
  hot water. Add one teaspoon of salt to each jar of vegetables. .
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  This salt 1S used for seasoning and has nothing to do with the
 Ei   ~— keeping qualities of the product .
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  Ad_]I1Sl5 ii0pS. 1. Leave side clamps up on glass-topped _ _
    I jars.
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  _ 2. Screw-t0ps—adjust to and loosen one-fourth turn. ‘
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  PTOGGSS f0I‘ time required (see time table). Processing is naw
    placing the filled jars in some kind of cooker and allowing the
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  contents to cook for the required length of time. The water - fem.
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 A lll the water bath cooker should be dee enouch to reach the ,
.=»Q¢;·e=.._esa rr P `° for ·
  shoulder of the jar and as near the boiling point as possible, to Shou
¤   ..~¤¤—;s;e ·. · . . . . .
  .-.= V. prevent over—cook1ng which will occur when jars are placed in Sim]
  cold water and allowed to remain there all the time the water is also
  heating. Jars which have been filled with hot sirup or water will
 Q3  not crack when put i11to the hot water bath. The water in the
  '‘`‘   pressure cooker should come up to the false bottom or rack. j
  ": Begin to count time for processing from the time the water boilS
    ch d . d . I I .
  or t e csiro pressure 1S reac ict.
 iii  Remove jars from cooker at end of processing period. Al-
  lowing the jars to remain in the cooker until the water has
  cooled causes overcooking and a loss of iiavor. i
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 Cemziatg Fruits and Vegetables 5 A  
ls Complete seal. Adjust the side cla1nps on glass-topped , 
`Q jars and tighten the caps 011 screw-topped jars. A  
° Test for leakage by inverting. _ I j
d Store in cool dark place when cold. Examine frequently . l
6 for fermentation or spoilage. Peas, lima beans a11d eor11 should I
be canned i11 pint ea11s. Care sl10uld be taken tl1at these  
6 vegetables are not packed too closely in tl1e jar. See page 2, I
Packing. A ig
9 CAUTION—Boil all vegetables for five minutes after tak- A A j 
I i11g them from the jars, before tasting. 1 .  
` Destroy all foods showing a11y signs of spoilage. Ally off I  
’ odor indicates spoilage. The co11te11ts should appear sound, - I
1 normal in color a11d texture a11d tl1e liquid should be free f1‘Oll1 .  
any unusual cloudiness. . 
‘ ~ I
. SIRUPS TO BE USED IN GANNING FRUIT _ = 
E Thin sirup—1 measure sugar to 3 measures water.  
l\ledium—1 lllCE1SUl‘G sugar to 2 measures water.  
V · Thiek—1 measure sugar to 1 measure wvater. j
Using fruit juice instead of water i11 lllfllilllg sirup em- i {
phasizes the flavor of tl1e fruit and also helps to preserve tl1e l
natural color of the fruit. Tl1c 1‘lClll1CSS of tllG sirup to be used , Q
depends 011 the character of the fruit a11d tl1e individaul pre-  
ferences of the consumers. In general, however, use thin sirup  
for sweet cherries, niost berries and pineapple. Medium sirup  
sl10uld be used for peael1es, plums, sour cl1e1·ries. The thick  
sirup may be used if a very rich product is desired. It should  
also be used for goosebe1·ries. Q
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  ` > Currants __,,____.__,__ ISame as berries. I .; ASPMH
  _ Strawberries ._____ IT0 each qt. add 1 cup of sugar 5 minutes. -   B€¤¤$»
  I and 2 tb. of water. Boil · pf Beans,
  I slowly for 15 minutes. Let Caul1il»
  I stand overnight in the ket-   Com
  I tle. Reheat to boiling. Fill ” Peas
  *—.i   ` jars hot. _ I; Pump}
   ;_ Gooseberi-ies ______ Same as other berries, but Packed cold: 20 m1n. ;. Squasl
  using thick sirup. .. Sweet
 ii? IOr prepare sauce using sugar Packed hot: 5min.  
 Iii  _ I as desired. Fill hot. *_’. C
  ‘ Peaches .............. ISca1d, dip into cold water and 20 minutes. E VEGE
  peel. Cut into size desired,I ; ——
  removing pits. Fill jars,I =
  then add sirup of desiredI Nan
  I consistency, in which sev- ;.
  I eral cracked peach pits haveI  
  _,~’   I been boiled. s. "
    . Pears .................. Pare and cook for 4 to 8 min- 20 minutes. .   Beds
wgaf§5?F{Y'¢$* ;Zg  I utes in boiling medium sirup. ,,‘v ‘
    I Pack hot in jars and till withI MI Carrot
    I I the bOll1l1g sirup. I r rr
ir}   Pmeapple ____________ IPe-el, core, remove eyes. Cut 20 mmutes.   pepper
  I into convement sizes. Pack   Tgmat
  I in jars. Fill with boiling thin j  
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I Cmuziizg ]I’I'lll·lS and Vegetables 7 I  
TIME TABLE FOR OANNING FRUITS AND TOMATOES. I 
Processing Period Il 
Product Method olgrzggzgvgent Before in Boiling Water I
9 212° F. ~ _
I . . . I F I I
Plums ________________,_ IPrick. Pack in Jars. Cover Packedc01d;20mip_ ~
I with boiling medium sirup. . I
IOr bring to boil, using sugar Packed hot: 5min.  
I as desired. Pack hot intoI `
I jars.   . ,  I
Rhubarb .............. Iout m imir-meh ieugths. Add 5 minutes. I I
I % as much sugar as rhubarb I _ 
I by measure. Bake until j 
I tender, in covered bakingI I I I
I dish. Pack in hot jars. I I
Tomatoes ............ |Scald and peel. Pack whole or I15 minutes. I I
I cut in pieces. Cover withI  
I hot tomato juice. Add 1 t.  
  I I
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TIME TABLE FOR CANNING VEGETABLES ·  
VEGETABLES THAT DO NOT NEED BLANCHING ' I 
.. In Steam I
In Boiling In Water Seal ~
N""“° I water 2120 F. I canner 214° F. I P"°§I'(;°Ib(;f’)°k°"  
  I
. I I I _ I
Asparagus 1% hours 1 hour I45 minutes I
Beans, lima 1% hours 1-1% hours [45-50 min. I I
Beans, string 1% hours 1 hour I45 minutes I
Cauliflower 1%-2% hours I1 hour I45 minutes I
Corn 3 hours I1%-2 hours I1-1% hours I
Peas |1%-2% hours I1-1% hours I45 minu. to 1 hr. ~ I
Pumpkin |1% hours 1 hour 45 minutes  
Squash 1% hours 1 hour 45 minutes  
Sweet potato 1% hours I1 hour I45 minutes  
I I I I I
VEGETABLES THAT NEED BLANCHING IN BOILING WATER  
  ~ I
In Boiling In Water lglrcifscuarrg  
Name Bl FOI} Water Seal Canner Cooker .
ahc In ¤ ¤
9 212 F. 214 F. (5_1O lbs)  
I _ I I I _  
Beets IUntil skins I1% hours I1 hour I45 minutes {
I are loose I I I _  
Carrots IUntil skins I1% hours I1 hour I45 minutes  
I are loose I I I E
Peppers I3—5 minutes |1% hours I1 hour I45 minutes ‘
Tomatoes IUntil skins I12—15 minutesI1O n1inutes IS minutes I
I are loose I | |  
I

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~ 1;; ;·,j 8 Kcmfucky Exteozsa-011 Circular N0. 180 L
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  VEGETABLES THAT NEED BLANCHING IN STEAM 1
  ln Boiling In Water lgrciteam
  4 Name B} F0;} Water Seal Canner Cooilgf
.;,.j§z; 3 { ahc m ¤ _ ¤ _
  · 9 212 F 214 F (5-10 ms.)
    1 1 1 1
;;_jj>j·‘ ,   All leafy | [ |
I ‘~»‘; Q   il. 1 greens [ | |
  Dandelion Until soft lll/2 hours 1 hour 45 minutes
   _` Spinach Until soft |1% hours 1 hour 45 minutes
  F Swiss Chard 15 minutes|1% hours 1 hour 45 minutes
    é.- _  1 -.1...... .... 1_
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