xt7vq814pn2s https://exploreuk.uky.edu/dips/xt7vq814pn2s/data/mets.xml   Kentucky Agricultural Experiment Station. 1945 journals kaes_circulars_004_416_02 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. 416 text Circular (Kentucky Agricultural Experiment Station) n. 416 1945 2014 true xt7vq814pn2s section xt7vq814pn2s   i
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nm Ll-l-l Club Canning Project  
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Fruits and I: `t J ` I
Circular 4I6
UNIVERSITY OF KENTUCKY
Vw_g/ College of Agriculture and Home Economics
~r¤h· lm Agricultural Extension Diyision
`gziiuélzllig Thomas P. Cooper, Deon cmd Director
: Acs °
zum-$-*6

 Units in the Canning Project
Seven units are available to 4-H Club girls who wish to
take the canning project. It is best to take the first 3 in the
I order given.
, Unit I ................ Fruits and Fruit Juices FR
Unit ll .....,.......... Tomatoes and Tomato Juice IIN
f
I Unit lll ................ Vegetabl_es EO
Unit IV ................ Meats (Use U. S. Dept. of Agriculture m<
AVV I-I IO) In this unit, can-- llil
5 quarts chicken — Ch
5 quarts pork SP
5 quarts of meat (other than pork lh'
or chicken if available} Wl
30 quarts of fruits and vegetables "T
Keep a record using 4-l-I Canning I
Record Book D'
tir
Unit V ................ Relishes and Pickles hc
I Unit VI ................ Jellies, Jams, and Marmalodes -
Unit Vll.., .............. Canning Budget
Help plan and can the budget for l·
the family.
Can at least a budget for one person
(IOO jars).
Use budget plan in Canning Record
Book. 2
Use the above circulars for canning ,
directions.
A 4—l·l Canning Record Book is available for keeping G
record in any unit.
NI`/zfw lin ii/rn fx rl jiuimun uI`Cl>‘r11ilrr>‘.?77.} I
_ o

 V a i
4-H Club Canning Project ,
i S0 _ Unit I— Fruits and Fruit Juices »~ §
t e 2
By Ruth Latimer, Edith Lacy and Dorothy Gentry  
FRESH FRUITS AND MELONS are available on most farms through ‘  
the summer and fall, but they last only a few weeks. A few varieties   l
of pears and apples can be stored and kept for months, but many l A
homes have no suitable storage space. During at least seven j
wm months in the year no ripe fruits are in the home orchards or in T l
_ the garden. Therefore it is suggested that 4-H club girls preserve j j
. choice fruits from tree, bush, and vine for use in the winter and
spring when such fruits are not obtainable fresh unless bought, and
pmk then they are expensive. The surplus supply of summer fruit that j
might otherwise go to waste will, if canned properly, save dollars,
ies improve diets, and bring better health to the family,
ning Can only fresh, sound, firm products picked in their prime. I
Discard all over-ripe, decayed, or injured parts. Gather at one j
time only as much as can be prepared for processing within the .
hour. j·
WHAT TO DO IN UNIT l, 4-H CANNING PROJECT
( {Or l. Follow the directions given in this leaflet, to can-— j
lO quarts of large fruit, such as plums, pears, peaches, V »
arson ¤PPl€$} .
lO quarts of small fruit such as cherries, berries. A
ECON] 2. Label each jar as shown in the illustration.
  Get club labels from the County Extension
ming   ’— Office for use in county and state exhibits.
` _ For home storage use homemade labels giv-
P) ing name of product and date when canned.
lng G 3. Keep a complete record in the Canning Rec-
" ord Book.
  mgm,- 4. Use the score card in practice judging of one
  variety of canned fruit.
**5 .M   **9;;, 5_ Exhibit twa quarts (one large fruit ond one
V S small fruit) in clear, white glass jars, and
Canning Record Book, in local or county
Shows. (A dozen or more clear glass jars purchased annually
and used for exhibit of canned food, is a good investment.)
3

 4 EXTENSION CIRCULAR No. 416
KNOW YOUR JARS . . . AND HOW TO SEAL THEM
+1
 M“*°l l°°"d 3-piece c¤p—met¤I band, glass lid, Chr
. ond rubber——Fit rubber to underside at
l   —G'°" "’ the iid. Piece iid, warb rubber saab down, M
 "R“l’l°°'° on top of the jor. Screw the band an my
` § . 5°°l °”"'° firmly . . . then turn buck clmost ¤ quar-
 _ .ter turn. After jar with food in it has Rul
· ( i,   been boiled and token out of the water,
l I ll screw the bcnd on tight. G it
tap
 M..r...   (·· $¤<
2-piece c¤p. Place metcil lid, with rub-
  :,’lfQ‘j_;Q_°l,§’,Q[,2, ber side down, on top of ior. Screw band ljdi
  srrbi bm on firmly, and do not tighten it again On,
 " even ofter the jcir of food is token from bei
IIA V   the boiling water. gm
·ll fl sin
in
r _ the
"Lightning" jar. Fit rubber in pl¤€€
 °°“"*’°' on ledge ot top of the jar. Put on gl¤$5
  sui bu. lid, then push the long wire clamp Tlglll
 ¢! » over top of lid. Leove short wire l00S€4 ci;
 Fill/Ira clam? After the jcirs of food hove been bolléd un
\ —\ J and token out of the boiling water . . · to
I     I   push this short wire down.
me
  Porcelain-lincd - » r I pq
;%;_;__—é screw cap Zinc porcelain-lined cap with $ll€?U' Ht
 ,.Rubbe_, der rubber ring to fit srgndqrd Mason 1¤Y·
  Fit wet ring down on jor shoulder, W
 f`5“°" *‘°'° d0n't stretch more thon needed. Fill IGP il"'
then screw cop down firmly and tum ll rl
W back M1 turn. As soon QS jar is taken $(1
M from conner, quickly screw CGD down O`
tight to complete seul. EE
c
sa
_ A

 . i   Z j
A CANNING FRUITS ANI') FRUIT JUICES 5  
GETTING THE JARS AND LIDS READY Z ,
ss lid, Check Jars and Lids   ‘
ide Ol Check jars and lids carefully to see that bails are tight, that  
d°W“· lids fit, and that there are no nicked or chipped places around the I
nd On rims. 2 a
i quar- 2  
it has Rubber Rings   E
Wcleli Use new rubber ri_ngs of the best quality. Use only one ring on I
a jar. Do not stretch the rings except to place them on jars. Screw . L ‘
tops on slowly to prevent the ring skidding from under the top. V
Scald Jars, Lids, and Rubbers I
th VUb‘ Shortly before gathering the products to con, wash the jars and
N bciid lids in hot, soapy water, rinse them thoroughly with boiling water, ‘
090lli and set the jars, tops down, on clean cloth. About l'tC1lf Cin hour
Vi fiom before packing the jars, put the jars, upside down, and the lids, i
into about 2 inches of hot water in a pan. Heat to boiling and keep j
simmering until ready to use. Scald rubbers and vacuum—seal tops _ I
in boiling water just before using. Place a ring on the jar before . ,
. the jar is packed. I
Qigalii APPROVED METHODS OF PACKING AND PROCESSING I i
up tight Success in canning depends upon a knowledge of canning prin- ‘ °
2 loose. ciples and the ability to follow instructions carefully. Be sure you j .
i boiled understand the method of packing and the method of processing
ter . .- to be used.
Methods of packing refer to the way the food is prepared and
Packed into the jar. Methods of packing must not be confused with
methods of processing. The two methods of packing are "cold—
P¤Cl<-i‘nethod," and "hot-pack-metl’10d."
1 sh0Ul·
Son im H0?-Puck Method ·
lei', buf Thi? hot-pack method calls for a short precooking (boiling) of
Fill lab the food before it is packed into the jar, PreC00l.»
* — · ,   `,,l T Tm
  it$—’ ~   *ti:i V   ‘‘‘· ji .;....  
‘" · . /     ...· 4    
‘         Th
Putting the jars into the conner
. ·' .

 t 5 E.
Cnwwmc Fiturrs AND Fiwit juices 7  
You can make a water-bath canner from a wash boiler or a ,
than lorge vessel that has a cl0se—fltting cover and is deep enough for  
Cj {O, the jars to be covered with 2 inches of water without the water   I
boiling over. Fit the canner with a rack made of laths, galvanized  
wire, or other perforated material. The rack must hold the jars l
at least % inch above the bottom of the canner. Set jars far 5
ds of enough apart to allow the water to circulate freely around each jar.   j
0l<€f, When you start packing the jars, have the water-bath canner   ?
¤ the on the stove with enough water in the canner to cover the jars at
l¤e¤t least 2 inches over the top. Have the water near boiling when you ] A
Ql'1 to put the jars of food (with jar caps properly adjusted) on the rack T
food in the canner. ‘ A l
Start counting processing time as soon as the water around
5Sl¤Q· the jars begins to boil. Keep the water boiling for the whole pro-
d PUT cessing period. lf the water boils clown, adcl enough boiling water l
to keep it at the required height. As soon as the processing period
best. is over, take the jars from the canner. lf there is any adjusting of l
e tex- jar caps, do it at once. The "se|f—sealing" cap requires no further »
better tightening. Set the jars upright on a surface that has been covered t I
zooker by a folded cloth or several thicknesses of paper. Don't set the jars j t
except _ ln a draft, and set them far enough apart to allow free circulation I  
efair around them so they will cool to room temperature as quickly j
as possible. Do not cover the jars while they are cooling. . I
I SIRUPS TO USE WITH FRUIT I _
‘ (Recipes from Kentucky Circular 362)
Fruits have a better flavor if canned in sirup. Use l cup of
sirup to each quart jar. Make the sirup by mixing water and sugar
together, stirring the mixture until all the sugar is dissolved, and
bringing it slowly to boiling. Fruit juice may be used instead of
Water in making the sirup. Depending on the kind of fruit to be
canned, use the following amounts of sugar and water in making
the sirup;
Thin sirup ................................................................ 'I cup sugar to 3 cups water
(For sweet fruits, such as sweet apples and pineapple)
Medium sirup ............................................................ 'I cup sugar to 2 cups water
(For Gpflcots, berries, sweet cherries, grapes, peaches, DQGFS, DlUm5,
and strawberries)
Thick sirup ................................................................ `I cup sugar to 'I cup water
(For sour fruits, such as sour cherries, gooseberries, and rhubarb)

 8 Ex·r12Ns10N Cxncumn N0. 416 5
Apples ( -
l. Select firm, sound, tart varieties.
2. Wash, pare, core, cut in quarters, and drop into water salted 6‘
with l tablespoon salt per quart of water to prevent discol- 7‘
oration. Pla
» 3. Make a thin sirup (l c. sugar to 3 c. water). ’ .
4. Remove the apples from salted water, drain, place them in boil- l.
. ing sirup and simmer 5 minutes.
5. Pack the apples in jars, cover fruit with the sirup in which it was 2-
precooked, and seal the jars according to directions on page 4. 3-
6. Process l5 minutes in water bath. 4
‘ 7. Label and store. (
Peaches ll
   WM   l. Select peaches which are ripe but not soft. 2i
    2. lmmerse peaches about i minute in bail-
 ”_ ,`;V    if l‘·`   , ing water, or until the skins can be
    jj slipped off easily. 3_
 S   3. Plunge fruit at once into cold water; re- I
    BQV move the skins and stones. _
  , P   4. Simmer in a medium sirup (i c. sugar T0 Ri
 ff"` ,;  2 C. water) 4 to 6 minutes, depending j_
    on the softness of the fruit. .
      5. Pack fruit in hot, sterilized jars, placing 2.
    the halves in overlapping layers, c0¤·
j ‘ cave side down, with blossom end fac- 3.
ing the gloss.
6. Cover with the boiling medium sirup, and seal the jars accord- ‘l·
ing to directions on page 4. Cj
7. Process i5 minutes in water bath. ]_
8. Label and store. 2.
3.
Pears
l. Select ripe, firm pears, free from bruises.
2. Wash, peel, cut in halves, core and drop into water salted with
l tablespoon salt per quart of water. This prev€r'iTS dit 4·
coloration. 5-
3. Make medium sirup (l c. sugar to 2 c. water). 6·
4. Drain pears and place them in medium sirup. Boil 4 *08
minutes.
_ n

 M   MM PM M M 2 r
CANNING FRUITS AND FRUIT JUICES 9 l ,
_ 5. Pack the pears in jars, overlapping halves, concave side down, Z
cover fruit with sirup in which it was precooked, and seal the ,
jars according to directions on page 4.  
med 6. Process 20 minutes in water-bath.  
SCO, 7. Label and store.  
Plums ; V
Method 1 M   ,
bog]. l. Select slightly underripe fruit. Prick with a fork to prevent  
bursting. i
YWGS 2. Place in hot medium sirup and simmer 5 minutes. . _
ge ,j_ 3. Pack carefully in hot sterilized jars; seal according to directions M
on page 4. ? i
4. Process l5 minutes in water bath.
Method 2
l. Prepare fruit as for method l.
lS°ll‘ 2. Pack in hot sterilized 'ars, cover with boilin medium sirup, seal
_ l 9
b0ll· glass- and screw—top jars and vacuum—seal jars according to .
in be directions on page 4. ,
3. Process in water bath 20 minutes; remove from canner, seal , _ M
ir; re- ' glass- and screw-top jars and vacuum-seal according to di- ,
rections on page 4. M
gar T0 Rhubarb y
l"‘dl"g l. Select young, tender stalks, trim, wash and cut in l- to 2-inch M
lengths, .
lacing 2. Measure fruit. Add M4 as much sugar and cook without water,
, con- or bake until tender. i M
d fac- 3. Pack boiling hot in sterilized jars and seal according to direc-
tions on page 4.
ccord- 4. Process 5 minutes in water bath.
Cherries
l. Pit cherries.
2. Pack as tight as possible in hot containers.
3. Cover with a thick sirup (l c. sugar and l c. water) if they are
sour cherries, or a medium sirup (l c. sugar and 2 c. water)
if they are sweet. Juice from pitted cherries should be used
»d with in making sirup.
ts dis- 4. Partly seal.
5. Process quarts and pint jars 25 minutes in water bath.
6. Remove jars from canner and seal according to directions on
4 to 8 lZ>¤ge 4.

 10 Extension Cikcuum N0. 416
Fruit juice 6‘
l.· Use any soft fruit——berries, cherries, grapes, plums. 7·
2. Select firm ripe fruit, wash, crush, and heat to simmering
(l85°F.). "
j 3. Strain through several layers of cheesecloth. l·
4. Add Mi to % cup sugar per quart of juice according to tartness
_ of fruit. Stir until sugar is dissolved, pour hot into sterilized 2.
jars, and completely seal. 3.
5. Process 30 minutes in water bath at simmering point (l85°F). 4.
TIME TABLE FOR CANNING FRUIT Gr
I Precooking . Igijxxsf _ ` rxggégéhlu  
min.  
Apples ............................. Precook 5 minutes .................. Thin 15
Applesauce .......,......................,.............................................. . ...........,....... 5
Apricots .......................... Simmer 3-5 minutes .............. Medium 15
Bjackbem-ics _________ No precooking .................... Medium 20
Huckleberries ...... } ............. i I or · AL
Raspberries __________ iS1mmer 3 to 5 minutes
in sirup ....................... Medium 5 5,
Strawberries .................. Bring slowly to boil ................ . ................... ` 20 6
Cherries ....,..................... N0 precooking .......................... Thick for sour
cherries; medium
for sweet 25 _
Peaches ........................... Simmer 4-6 minutes .............. Medium 15 sl
Pears ................................ Precook 4-8 minutes .............. Medium 20
Plums .......,...................... No precooking or _
simmer 5 minutes ............ Medium 15-20 G
$Bake with IA as much sugar H
Rhubarb ______,____ _ _________, as rhubarb by measure .... . ..............,.... 5 a
\lNo Ogrecooking .......................... Thick 20 bl
Grapes .................. No precooking .......................... Medium 20 ]
*Glass jars, either quarts or pints.
Blcckberries, Huckleberries, or Rcspberries 2
Method 1
l. Gather berries in shallow trays or baskets. 0
2. Wash the berries by placing them in a shallow colandéf 000 4
dipping them in and out of water or by pouring water Over 5
them. .
3. Remove caps and stems, separating the small and lmD€Vi€°l 6
berries from the good ones. 7
4. Pack the berries into jars, and press them gently into pl¤€€ l0 8
make a full pack. 9
5. Cover with boiling medium sirup and seal the jars aCCOl'dln9 to l
directions on page 4.
_ I

 CANNING Fiwtts Axp Fiwrr juictas [1 1 S
6. Process quort or pint jors 2O minutes in woter both. . i
7. Remove the jcirs from the conner ond complete the seoling oc- j
ming cording to directions on poge 4.  
Method 2 j
l. Cook the berries by simmering in o medium sirup 3 to 5 min-  
mess utes, depending on the softness of the berries. j `
jjjzed 2. Pcick in hot, sterilized jors. 3 {
3. Seol occording to directions on poge 4. l l
35°F)_ 4. Process 5 minutes.   i
Gooseberries 3 -
LIS"? l. Select firm berries, either green or ripe. j
  2. Discord spotted or broken berries. 0 0
';‘é"· 3. Use method_suggested for berries substituting thick sirup (l c.
5 sugor, l c. woter) for medium sirup or, if desired, mcike
15 souce by odding o smoll qucintity of woter to berries ond boil
20 until the fruit is cooked to o pulp. -
4. Add W cup of sugor, or more if desired, to eoch quort of pulp.
5 5. Heot until sugor is dissolved ond pock boiling hot in contoiners. .
20 6. Seol occording to directions on poge 4 ond process oll sizes of . 0
contoiners in woterbcith for 5 minutes. j
25
l5 i Strawberries ’
20 Strowberries contoin so much woter thot they do not moke on T
j5_20 ottroctive connecl product. However, some kinds keep their color,
flovor ond texture better thon others. The Redhecirt ond Premier `
5 ore porticulorly good berries to con. The following method is the j
20 best the outhors hove found.
JL l. Gother berries in shollow trciys or bosket ond con os soon os
possible ofter gothering.
2. Wosh by plocing in ci shollow colonder ond dipping in ond out
of woter, or pouring woter over the berries.
3. Remove cops ond discord oll soft berries. e
l€¤' Cmd 4- l\/loke o little juice by crushing smcill and soft b€Fti€S.
el Over 0 Add l cup of sugor ond 2 toblespoons of juice to l quort of ber-
ries. Bring slowly to boiling point.
lpellecl 6- Cover ond let stoncl over night.
7. ln the morning pock berries in hot jors.
’lGC€ tO 8- Reheot sirup, fill the jGrS.
_ to 9 $9Gl Clccording to directions OH DCJQG 4.
fdmg l0- Process 20 minutes in o woter both.

 12 EXTENSION Cmcurmz N0. 416
CIRCUL
SCORE CARD - CANNED FRUITS ‘
c Score
Fruit ..........................................................................................................,......... 50
Condition of product chosen: uniformly well ripened, .
graded, not defective ........................................................................ 20
` Condition of finished product: natural bright color,
neither overcooked, mushy, nor uncooked in appearance .... 30
. Sirup .............,...................................................................................................... 20  
Clear, bright, natural color of fruit, no sediment;
Consistency, neither watery nor thick like preserves
A Pack .................................................................................................................... 30 »
Neatness and uniformity: arranged to make best use of 1_ E
space, Small fruits canned whole, large fruits of must 1
convenient size to serve. Fancy packs not acceptable ..... : 15 d lx
» an *`
Proportion of fruit to sirup: jar should be well filled but W
with product which is covered with sirup. Product not
settled at top or bottom .............................................................. 10  T0 F€·
Container: of specified size, clear glass, clean, lm 3
attractive, plainly labeled according to directions ................ 5 ber Oi
to his
....l........ U
TOTAL ....................... 10 200;
*100]
600
ol
2. T
· t0 the
the pt
3. (
. · mont]
consic
Shoul.
mont}
4. .
addit
Hme
The
perie
proje
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thm
lhcm
5.
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L9XlllgtO1l, K€lltUCk$' M8.l`Chy 19*6 QQIECI
Cooperative Extension Work in Agriculture and Home Economics: College of Agricultulx
Bild Home ECOIIOIIIICS, UI‘l1V6l'S1ty of Kentucky, and the United States D€pBftm€¤t of Agro!
culture, cooperating. Thomas P. Cooper, Director. Issued in furtherance of the Acts
May B and June 30. 1914. 16M’3_46 ;
UNI
Agp
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