“Every time a jar is opened for my family’s repast. I shall serve, quite as an ext memories of the summer past —Amy Atwater, The health of a household cen- ters about its food supply. Sci- ence is devoting more and more time to the study of foods and their relation to health and hap- piness. Food preservation, intro duced by Nicholas Appert in the 18th Century, has been sim- plified and perfected in the lase 25 years, until now Home Can- ning solves the problem of an adequate food supply in mil lions of homes. This enlarged and attractive COPYRIGHT 1941 KERR GLASE HFS, CORP “In winter when it's chilly And the kids come home to eat, And you have fresh fruit no long ‘Then & home-canned jor's a treat.” HE. Willis edition of the KERR HOME CANNING BOOK contains many new recipes, every one thoroughly tested in the modern KERR RESEARCH KITCHENS, also. valuable information on every phase of home canning derived from KERR’S knowl- edge and long experience in ‘home canning. Instructions and recipes are sim- ple enough for the beginner, yet so complete as to be invaluable in any home or school.Methods of Canning Kerr Jars are Suitable for All Methods of Canning IHERE remains in common use for fruits, the Open Kettle Method used by our great, great grandmothers. Science has brought into use newer methods of canning, which ‘are commonly known as the Jar Cooked (Hot and Cold Pack) Method. We are giving the steps for canning by both Open Kettle and Jar Cooked methods. Either is suitable for the canning of fruits, but other foods such as vegetables, meats, ete. must be canned by the Jar Cooked (Hot or Cold Pack) Method. Open Kettle Method In te Open Kettle method food is cooked di- rectly in an open vessel as a means of killing the bacteria and then packed boiling hot into a ster ilized KERR Jar and sealed immediately. Only fruits, tomatoes, preserves and pickles can be successfully canned by this method. All other, foods must be processed (cooked) in the jar. Steps for Open Kettle Method No. 1—Examine top of jars to see that there are no nicks, cracks, sharp edges, etc. No. 2—Wash jars well in hot soapy water, then boil in clear water for at least 15 minutes. No.3—Select fresh, firm (not overripe) prod- ucts. Grade according to size and ripeness. No, 4—Prepare according to recipe. No. 5—Boil for required length of time. No, 6—Fill only ONE sterilized KERR Jar ata time to within % inch of top with the boiling hot product and liquid, No.7—Wipe top of jar free of all seeds, pulp, ete. ‘No. 8—Seal each jar immediately as filled by placing scalded KERR lid on jar with sealing composition next to glass, and screwing band firmly tight. When using Economy Jar, place sealded Economy Cap on jar and put on clamp. If clamp is too loose, bend sufficiently to hold cap firmly on jar. No. 9—Set aside to cool on surface on which several thicknesses of cloth have been laid. Do not turn KERR Jars upside down while cooling and sealing and do net screw bands down after jars are cold and sealed. Do not set hot jars in a iraft. No. 10—Test for seal as follows: When jars are cold, take a spoon and gently tap the lids. If properly sealed, they will give a clear, ringing note, and be slightly coneave (curved inwardly) caused by the vacuum inside. If not properly sealed, the sound will be dull and low in key, in which case you have an opportunity to re-can contents and thus save your food. Remove serew bands after 24 hours as bands are unnecessary onee jars are sealed. Use serew bands over and over again. Hot and Cold Pack Method ‘Tue “Cold Pack Method” consists of packing the cold product into the jar, then processing (cook= Kerr Jars Seal Tight ing). Most products are packed raw, others, in or- der fo remove skin, are blanched (scalded) ’in hot, water or steam and then dipped into cold water. ‘The “Hot Pack Method” consists of a short pre- cooking (boiling). The boiling hot. product is packed into clean KERR Jars and processed (cooked) immediately. The “Hot Pack Method” has been found more satisfactory for vegetables and meats, Steps for Hot and Cold Pack Method No. 1—Examine top of jars to see that there are no nicks, eracks, sharp edges, ete. No. 2—Wash jars well in hot soapy water. Scald ‘thoroughly. No. 3—Select fresh, firm (not overripe) prod- ucts. Grade according to size and ripeness. No. 4—Prepare according to recipe. No.5—Pack product into clean KERR Jars to not more than one-half inch of top, (Except corn, peas, lima beans and meats, For these products, fill jars to within I inch of top.) No. 6—Add lig (a) Fruits: Syrup to within 1% inches of top of jar when fruit is packed cold, or ¥% inch of top when fruit is packed hot, or fruit juice or hot water to within 4 inch of top of jar. (®) Vegetables: Liquid to within % inch of top of jar (salt or other seasoning may be added), (c) Meats: For precooked meats, add 3 or 4 tablespoons of liquid. Meats packed raw do not require the addition of liquid. No. 7—Wipe top of jar free of all seeds, pulp, grease, ete. No.8—Place scalded KERR Lid on jar with sealing composition next to glass, and serew band firmly tight. When using the Economy Jar, place sealded Economy Cap on jar and put on clamp. If clamp is to0 loose, bend sufficiently to hold cap firmly on jar. No. 8—Process required length of time accord- ing to time table, whether for Pressure Cooker, Hot Water Bath, Oven, or Steamer. No, 10—Remove jars from cooker or oven, Do not tighten screw bands. Set on surface on which several thicknesses of cloth have been laid. Do. not turn KERR Jars upside dawn while cooling and sealing and do not serew bands down after jars are cold and sealed. Do not set hot jars in a draft. No. 11—Test for seal as instructed above. Remove screw bands after 24 hours as bands are unnecessary once jars are sealed. Use screw bands over and over again. -Keep Contents Right 2The application of heat to products in the jars is called “processing.” Pressure Cooker A pressune cooker is recommended for processing ‘vegetables, meats and non-acid foods as it gives a greater degree of safety. However the canning may be successfully done by other methods of processing if no pressure cooker is available. Equipment—Pressure cooker fitted with rack in the bottom, steam tight cover, petcock and pressure gauge. 1. Prepare product and proceed according to di- rections for Hot and Cold pack canning given on page 2. 2. Place rack in bottom of cooker and add ‘enough hot water to bring up to level of rack. 3. Place the filled jars on the rack in the cooker. Prepare only enough jars at one time to fill the cooker. Do not allow jars to touch. 4. Adjust the cover of cooker and fasten securely by lightening opposite clamps or adjusting band. 5, Leave the petcock open until a jet of steam has been spurting from the petcock for 7 to 10 minutes, Then close petock and start counting processing time from the minute the required ‘amount of pressure is indicated on the pressure gauge. Keep pressure uniform throughout the processing, period. Process for required length of time (see time tables, pages 52 and 53). Remove cooker from the fire as soon as the processing time is up and allow the indicator on the pressure gauge to return to zero, Then open petcock gradually. Remove jars from cooker. Do not tighten serew bands. Set on surface on which several thicknesses of cloth have been laid. Do not turn KERR Jars upside down while cooling and seal- ing and do not serew bands down after jars are sold and sealed. Do not set hot jars in a draft. 9. Test for seal. (Pages 2 or 4.) ‘The U. S. Department of Agriculture recom- mends the use of a pressure cooker for canning non-acid vegetables and meats. Hot Water Bath ‘Tue hot water bath (or oven) is preferable for processing iruits and tomatoes. ‘They are acid foods and can be canned safely at boiling tem= peratures and the texture, color and flavor of the finished product are better. A pressure cooker is recommended for processing vegetables, meats and non-acid foods. Equipment—A wash boiler or large deep vessel that has a close-fitting cover, may be used as a canner. A “Canner” must be fitted with a rack made of laths, galvanized wire or other perforated material. The rack must hold the jars at least 16 inch above the bottom of the canner. Have the water in the canner near the boiling point Prepare the product and proceed according to directions for Hot and Cold Pack canning as given on page 2. Place the filled jars on the rack in the canner far enough apart io allow the free circulation of water around them, The water should cover the jars at least one ineh over the top. Start counting Use Kerr Jars for All z= jon af the product or its mothed of preparation, for the required length of time. Foods will speil if not properly processed processing time as soon as water surrounding the Jars begins to boil. Keep the water boiling for en tire processing period. If water boils down add sufficient boiling water to keep it at the required Process required length of time (see time ta- bles, pages 52 and 53). As soon as the processing period is up remove jars from the canner. Do not tighten screw bands. Set on surface on which several thicknesses of cloth have been laid. Do not turn KERR Jars up- le down while cooling and sealing and do not screw bands down after jars are cold and sealed, Do not set hot jars in a draft. ‘Test for seal. (Pages 2 or 4.) Oven Canning THE oven (or hot water bath) is preferable for processing fruits and tomatoes. They are acid foods and can be canned safely at boiling tem- peratures and the texture, color and flavor of the finished product are better. A pressure cooker is recommended for processing vegetables, meats and non-acid foods. Equipment—Oven with automatic heat control. 1. Prepare product and proceed according to directions for Hot and Cold Pack canning as given on page 2. 2. Set jars on rack in cold oven. Jars should not fouch each oiher or sides of oven. 3. Light oven (or if using an electric oven, turn ‘on switch, using lower unit only) ; set regula- for at 250°. Start counting time when oven is lighted or switch turned on. 4. Temperature should not exceed 250°. Higher temperature will cause the liquid to boil too hard and evaporate. Process the required length of time (see time tables, page 53), 8. Remove jars from oven. Do not tighten serew bands. Set on surface on which several thick- nesses of cloth have been laid. Do not turn KERR Jars upside down while cooling and seal- ing and do not serew bands down after jars are cold and sealed, Do not set hot jars in a draft, 7. Test for seal. (Pages 2 or 4.) 5. Steam Cooker ‘Starr counting processing time when cooker is Well Aled with steam. Follow water bath time tables, Sterilizing KERR Jars, Caps and Lids To STERILIZE jars for open kettle canning, wash thoroughly with soap and warm Water,” Tuinse well, place in pan having a folded cloth or rack on the bottom. Cover jars with warm water. Boil for 18 minutes. The jars may remain in this hot water until ready for use. Economy Caps and KERR Lids—Place in shal- low pan or bowl and pour boiling water over them. The lids may remain in the pan of water until ready to be placed on the jars. Serew bands do not require scalding. Methods of Processing 3Ken Points for Successful Canning 1, Proper processing (rendering inactive all mi- cro-organisms, such es yeast, bacteria, and mold). If you have failed to sterilize; that is, failed to destroy the micro-organisms in the food, the seal will release. This will not be the fault of the jar or cap, but be due to the fact that you have not processed the food long enough to kill the micro-organisms. Follow Feliable time tables carefully being sure tem- perature of canner is not 100 low or irregular Guring processing periods, 2. See that no seeds, food, or grease are lodged between Lid and sealing surface of Jar. 3. When using Economy Jars, use only one Clamp. 4, In Oven Canning, set regulator at 250 degrees. Start, counting time, when oven is lighted o: Switch turned on. Temperature should not exceed 250 degrees. Do not allow Jars to touch each other or sides of oven. 5. Do not use Jars which are cracked or nicked from previouis“use or which have sharp seal- ing edges. 6. If using KERR Mason or KERR Wide Mouth Mason Jars see that screw band is turned down firmly tight before processing 7. In open kettle canning, fill only ONE STER- ILIZED JAR AT A TIME, with boiling hot product. Immediately wipe off top of Jar and place scalded KERR Lid on jar ‘with sealing composition next to glass, and screw band firmly tight 8. When Jars are packed with precooked foods, place them in the cooker for processing im- Mediately. Do not allow them to stand. 9. When Jars of food are removed trom the cooker, set them out of a draft but far enough apart to allow the free circulation of air around them. Do not stack the Jars. Do not eover with cloth or place them back in boxes until the contents are cold. 10. Do not pack Jars tight with such foods as Corn, Peas, Greens, Lima Beans and Meat. A tight pack prevents heat from properly penetrating to center of Jar. 11. Never open Jars at end of processing to refill ‘with liquid. Loss of liquid from the Jar does not affect the keeping quality. 12, Be sure to leave steam valve on pressure cooker open long enough (7 to 10 minutes) to expel all air from the cooker, otherwise pressure may not correspond to inside tem- perature 13. Be sure you thoroughly understand procedure in whatever method of canning you use. | Shrinkage Sunmxacr may occur during processing because of improper and insufficient precooking, careless packing, poor grading, processing for tdo long a period, or lack of judgment in the amount and size of product put into the container. This will have ng effect on the Keeping of the product if thoroughly sterilized and the Jar sealed. Flat Sour Corn, Peas, Beans and Asparagus may show no sign of spoilage, and yet when the jar is opened have a sour taste and disagreeable odor. This is, known as “flat sour” and can be avoided by using fresh products and properly processing, cooling and storing. How KERR Jars Seal KERR Jars seal by the cooling of the contents which creates a vacuum within the jar. When the contents of the jar are hot the air is expanded and as they cool it contracts forming a vacuum, the lid being held in place by atmospheric pres- sure, The natural gray sealing composition flowed into the cap or lid forms air-tight contact between the metal and glass retaining the vacuum. When jars are cold, the screw band or lamp is removed. How to Know Positively Your Jars Are Sealed. (Test for Seal) To vest for a perfect seal: When jars are cold, take a spoon and genily tap the lids. If properly sealed, they will give a clear ringing note and be Slightly concave (curved inwardly) caused by the vacuum inside, If not properly sealed the sound will be dull and low in key, in which case you have an oppor- tunity to re-can contents and thus save your food. Opening KERR Jars To orex KERR Mason and Wide Mouth Mason Jars, unscrew the Band, if you have not previ- ously removed it, puncture the Lid with a can opener or other sharp pointed instrument, insert point under the Lid and lift up. If the Screw Band is tight, place the top of the Jar in boiling water for a few minutes or tap band lightly with knife handle and the band can bbe easily unscrewed. To open KERR “ECONOMY” Jars, puncture Cap with can opener or other sharp pointed in strument and either lift Cap off or insert point under edge of Cap and Lift up. Reasons for Spotlage ‘Turne are present on all food, and in water, air and soil tiny living micro-organisms known as mold, yeast and bacteria, Food spoilage is due to the action of these organisms. .AS a rule mold and yeast Bre easily destroyed by heating for a short time, ‘The natural acid in fruits together with the sugar used in canning is not favorable for the de- velopment of bacteria, although mold and yeast can develop readily. Bacteria is more difficult to destroy than yeast and mold and because of the lack of aci in vege- tables they offer favorable conditions for the development of bacteria. If these are not destroyed by proper processing spollage will result. IMPORTANT—All vegetables and meats canned at home should be boiled in an open vessel 10 to 15 minutes before tasting or using. Be Sure You Get Genuine Kerr Caps and Lids iApproximate Gleanings to the Home Canner For the benefit of those homemakers who have not canned enough to know how many jars it is necessary to have at hand when canning a certain quantity of fruit or vegetables, the following table is given: Asparagus—12 tbs. yield 6 pint jars “‘stalk” and 2 pint jars cut. Beets—1 bushel cut in small thin slices yields 40 pint jars. Cherries—9 baskets yield 2 pint jars, pitted, or 7 pint jars whole. Corn—100 ears, Golden Bantam, yields about 14 pint jars. Greens—1 bushel spinach yields 13 pint jars. 1 bushel dandelion, yields 15 pint jars. Peaches—2%4 Ibseyield 1 quart jar. Peas—I bushel pods well filled, yields 14 pint Jars. Pineapples—15 pineapples yield 30 pint jars. Plums—1 basket of 14 Ibs. yields 25 pint jars. Strawberries—1 crate quarts yields 26 pint jars canned or 81 glasses of jam—714 ounce size String Beans—1 bushel yields 17 to 20 quart jars. ‘Tomatoes—3 Ibs. yield 1 quart jar. Table of Measurements ALL measurements are level. 1 salispoon = teaspoon. 3 teaspoons= 1 tablespoon. 16 tablespoons=1 cup 2 tablespoons liquid=1 ounce. 2 eups=I pint 4 cups=I quart 2 tablespoons sugar=1 ounce 2 cups granulated sugar=1 pound 242 eups powdered sugar=1 pound 235 cups brown sugar=1 pound 2 tablespoons butter=I ounce; 46 Ib. 1 square chocolate=1 ounce 225 cups 43% cups 245 cups 435 cups pound 1% cups rice=1 pound 4 cups flour=1 pound 4 tablespoons flour=1 ounce; 1 qt.=1 Ib. 43 cups graham flour=1 pound. 4% cups coffee=1 1b.; 1 ounce=5 tablespoons 2 cups finely chopped meat=1 pound 1 pound suet=4 cups chopped 4 cup chopped almonds=1 ounce 44 pound dried beans=1 cup 1 average stalk minced celery=4 tablespoons 1 ounce grated cheese=¥% cup 3% pounds diced chicken=5 cups 1 ounce cocoa=4 tablespoons 1 cup shelled nuts=4 ounces 1 large minced onion=% cup Grated rind of 1 orange=2 tablespoons 1 cup rai ounces 1 ounce salt=2% tablespoons cup: 1 pound rolled oats=1 pound corn meal. Points on Selecting ond Preparing the Product for Canning Successrut canning is based on the understand- ing for the reason of food spoilage and some knowledge of the methods by whieh this spoilage may be prevented. The selection of young, tender products is an important factor in successful can- ning. All foods should be sound, in prime condi tion, and free from bruise spots and decay. Fruit and’ vegetables should be graded for size and the same degree of ripeness if uniformity in the canned products is desired. If the fruits or vege= tables are freshly gathered the finished product will be much better in quality and flavor. The shange that takes place in the food from the time it is gathered to the time it is canned impairs both its flavor and keeping quality. For this rea son all products should be canned as soon as possible after gathering. Two hours from garden 10 jar is the best procedure to follow. It is important to wash all foods thoroughly, since the bacteria most difficult to kill comes from the soil. If dirt finds its way into the jar of food it is almost certain to cause the food to spoil later, Always lift the fruit or vegetable out of the water in which it has been washed. If the water is poured off the food, the particles of dirt still remain in the pan with the food. Fruits—The fruit for canning should be firm but well ripened. Smail fruits such as cherries, plums and berries should be carefully picked over and thoroughly washed, Discard all that seem to be quite soft or sour. Large fruits such as peaches, pears and apples should be washed before they are peeled. To prevent discoloration of the large fruits after peeling, place them in a brine made by adding two teaspoons salt to one quart of water. When ready to pack or precook the fruit, drain the brine from it. Fruits are most often canned in syrup. The small amount of sugar used in making the syrup will not preserve the fruit but is used to bring out the flavor of the fruit and improve the taste and texture. Fruits of all kinds may be canned without syrup by substituting fruit juice or water for the syrup called for in the recipe. Yegetables—Vegetables for canning should be young, tender and freshly gathered. Tough, over mature vegetables will result in a finished prod- ‘ut that is very poor in quality and flavor and it will be necessary to process the over-mature vegetables longer in order to have any assurance that they will not spoil. Thoroughly wash all vegetables in running water, or through several changes of water to free them of all trace of soil. Soil clinging to the vegetable may carry bacteria that will not be de. stroyed in the processing, thus resulting in spoil age of the food. Vegetables should be washed ‘before they are peeled or their skins broken. Practically’ all vegetables are precooked before packing them into jars. Be sure the jars of pre- cooked vegetables are not allowed to stand, but processed Immediately.Luscious Fruits I PACKING fruits for Hot or Cold Pack canning, the fruit should be packed to within ¥ inch of the top of the jar. If u to within 144 inches of top, or ¥2 or fruit juice, only one steri of the top of the jar. Seal immediately. Canninc Frurr Wirnour Sucar—All fruit and fruit juices can be successfully canned in KERR Jars without sugar, but the addition of syrup at the time of canning helps to develop and improve the flavor of the fruit. When canning fruit with- out sugar the jar is filled to within % inch of the top with water or fruit juice and the jar cooked method (hot or cold pack) is recommended. Apples (Open Kettle) Sevecr uniform apples, wash, pare and core. Cut into desired size. If peeled fruit is to stand several minutes before packing drop it into slightly salted water to prevent discoloration, Drain. Drop in boiling syrup number 1 and cook until tender or tansparent. Pack boiling hot into sterilized KERR Jars and seal. Apples (Hot Pack) Sevecr uniform apples, wash, pare and core. Cut into desired size. If peeled fruit is to stand several minutes before packing it, drop into slightly salted water to prevent discolor: n. Drain. Boil three to five minutes, in a medium syrup. Pack into clean KERR Jars and fill to within $2 inch of top with medium syrup, put on cap, serewing band firmly tight. Process according to time table, page 53, Apples (Red Cinnamon) (Hot Pack) ‘Seuecr firm apples that will not mush in process- ing. Prepare a No. 1 or No. 2 syrup. Flavor the syrup with cinnamon according to taste and add enough pure red vegetable coloring to give de- ‘sired shade to apples. Boil the apples 3 to 5 min- utes in the syrup. Pack into clean KERR Jars and fill to within 4 inch of top with syrup in which apples were precooked. Put on cap, screwing band firmly tight, Process according to time table, page 53. Apples (Baked) (Open Kettle) Sezecr sound baking apples. Wash, core and bake with a little water in a moderate oven; bake thor- oughly but not enough to break down. Put cores and parings into a saucepan with water; cook as though preparing apple jelly. When sufficiently cooked, drain liquid off parings and add pound for pound of sugar. Pack apples into sterilized KERR Jars, fill to within ¥ inch of top with boil- ing jelly syrup and seal Apples (Baked) (Hot Pack) Prepare as for Baked Apples Open Kettle Method, except that apples are baked only one-fourth done, then packed into clean KERR Jars, Fill to within %4 inch of top with No. 1 or No, 2 syrup. Put on cap, screwing band firmly tight. Process according to time table, page 53. Apples and Pineapples (Open Kettle) App one pint of grated pineapple to each quart of syrup No. 1. Bring to boil and cook slowly for 15 minutes, then add 3 pints apples which have been pared and cut into convenient pieces. Cool until fender and transparent. Pack boiling hot into sterilized KERR Jars and seal, Kerr Jars---Once Sealed---Always Sealed eam i. - g syrup and fruit is packed cold, fill jar with syrup ch of top when fruit is packed hot, ‘If using water fill jar to within ¥% inch of the top of the jar. For Open Kettle canning, fill zed jar at a time with the boiling hot product and liquid to within ¥% inch Apple Sauce (Open Kettle) ibs. green apple 2 cups water 1¥% cups sugar Wash, peel and quarter apples, add water and cook until soft. Mash. Add sugar and cook for 10 minutes. Pack wt boiling hot into sterilized KERR Jars and seal immediately. Apricots (Open Kettle) Sececr firm, ripe fri peel if desired, halve and remove stone. Put fruit in syrup No. 2 and sim= mer 10 to 15 minutes; then bring to full boll. Pack boiling hot into sterilized KERR Jars and seal. Apricots (Cold Pack) Seuscr firm, ripe fruit; peel if desired, halve and pit, Pack into clean KERR Jars; add No. 2 Syrup fo within 1% inches of top. Put on cap, screwing band firmly tight. Process according to time table, page 93." Berries (Open Kettle) (Att berries except Strawberries )—Wash berries and pick them over carefully. Use 1 to 2 cups of sugar for each quart of berties, Put sugar over berries and let stand awhile to draw out juice. Stir well, then let cook for 20 minutes. USE NO WATER. Pack boiling hot into sterilized KERR Jars and seal Berries (Cold Pack) (ALL exeept Strawberries )—Wash and stem ber- ries, Pack into clean KERR Jars. Add No. 2 or No. 3 syrup to within 1% inches of top or if no syrup desired, merely fill jar to within 4 inch of top with berry juice or water and put on cap, screwing band firmly tight. Process according to time table, page 53. Candied Grapefruit or Orange Peel Cur skins in eighths—soak in weak soda water for 24 hours. Rinse in fresh water. Cover with fresh water, add pinch of soda, bring to a boil. Drain, cover with fresh water and cook about two hours: Prepare heavy syrup, boiling same until it spins a thread. Place peel in syrup, simmer until alll syrup has cooked up into the fruit (1¥4 hours). If you desire to Keep candied peel for any length of time, when it is about half-cooked, add one teaspoon of glycerine for each two grapefruits, Roll in coarse granulated sugar. Candied Pineapple and Apple PREPARE heavy syrup. Cut pineapple and raw apples into desired shapes, place in syrup, boil until all syrup has cooked ‘up into fruit. Roll in coarse granulated sugar Cherries (Open Kettle) Wasu, stem, pit if desired. Place in boiling No. 2 syrup and boil 20 minutes. Pack boiling hot into sterilized KERR Jars and seal. Cherries (Cold Pack) Wastt, stem, pit if desired. Pack into clean KERR Jars, fill to within 1%4 inches of top with No. 2 or No. 3 syrup, depending on the sweetness of the cherries, Put on cap, serewing band firmly tight. Process according to’time table, page 53. asieeMock Cherries (Cold Pack) ‘Wasi and stem Thompson Seedless Grapes. Pack into clean KERR Jars. Fill jars to within % inch 0f top ‘with liquid, using concentrated cherry juice left over from canning or water with fruit color- ing. If using commercial concentrated cherry Juice, one fluid ounce will flavor three pint jars. Put on eap, serewing band firmly tight. Process according to time table for Grapes, page 53. Cranberries (Hot Pack) Wasu and remove stems from cranberries. Drop. into a boiling No. 3 syrup. Boil 3 minutes. Pack into clean KERR Jars, to within ¥% inch of top. Put on cap screwing band firmly tight. Process according to time table, page 53. Crab Apples PREPARE and can as apples, using thin syrup it fruit is not peeled. The stems and peelings may be left on if desired and a stick or two of cinna- mon added for variety of flavoring. Gurrants (Cold Pack) Wasi, stem. Pack into clean KERR Jars, cover with No. 2 syrup to within 1% inches of top of jar, put on cap, Serewing band firmly tight. Pro- Gess according to time table, page 53. Figs (Dried) (Open Kettle) Was and cut up, cover with cold water and let stand for 12 to 24 hours, then simmer until pulpy. Add 1 cup sugar to each pint of pulp; bring to a boil. Pack boiling hot into sterilized KERR Jars and seal. Figs (Fresh) (Open Kettle) Ftos should not be too ripe. Leave on the stems. Sprinkle one cup of soda over six quarts of figs. ‘Add 1 gallon of boiling water. Allow to stand in this for 5 minutes. Drain and rinse well. Place in syrup No. 2. Boll slowly for 1 hour. Pack boiling hot into sterilized KERR Jars and seal. Figs (Fresh) (Hot Pack) PREPARE as above, After removing from soda bath put into fresh water and bring to a boil. Pack into clean KERR Jars, cover to within ¥% inch of top of jar with No. 1 syrup, put on cap, screw~ ing band firmly tight. Process according to time table, page 53. Fruit Salad (Cold Pack) Comsmarion of all kinds of raw fruits, pack cold into clean KERR Jars, cover with syrup No. 2 to within 1 inches of top. Put on cap, serewing band firmly tight. Process length of time neces- sary for fruit tequiring longest processing. Fruit Syrups SaME as fruit juices except that there must be at Teast as much sugar as fruit juice. Gooseberries Foutow recipe for berries Grapefruit (Cold Pack) HaLve grapefruit; take out center meats and juice. Be careful to remove all white pulp. Pack into clean KERR Jars. Sugar may be added ac- cording to taste. Process in water bath 20 min- tites; of in oven @8 minutes at 250%; or in pressure Cooker 10 minutes at 5 pounds. Grapes (Open Kettle) Method No. 1 ‘Wasi, stem and add 1 cup of water and 2 cups of sugar to each gallon of grapes, let come to boil, skim off seeds which have risen to top. Pack boil- ing hot into sterilized KERR Jars and seal. Grapes (Open Kettle) Method No. 2 Wass and stem the grapes and place them into sterilized KERR Jars, pour boiling water over them, drain off and let this juice come to a boil again and pour over the grapes; repeat once more, then drain off the juice and add %% cupful of sugar to each cup of juice; let come to a boil, pour over the grapes to within 4% inch of top of jar. Seal jar. Grapes (Cold Pack) Pazranz grapes and pack tightly into clean KERR Jars without crushing. Cover with a No. 3 syrup to within 14% inches of top of jar. Put on cap, serewing band firmly tight. Process according to time table, page 53. Guavas (Open Kettle) Pane the fruit, cut into halves and remove the seed. Put into boiling syrup for 30 minutes. Pack boiling hot into sterilized KERR Jars and seal. Huckleberries See recipe for Berries. Loganberries Sex recipe for Berries. Nectarines (Open Kettle) Seueer firm fruit—not too ripe. Wash but do not peel. Simmer in a No. 3 syrup 10 to 15 minutes, then bring to a full boil. Pack boiling hot into sterilized IKERR Jars and seal. 1f hot or cold pack method is used, follow recipe for peaches as to time and handling. Peaches (Open Kettle) Seuscr ripe firm peaches. Remove peel, leave whole or cut in halves or slices. Boil 20 minutes in No. 2 or No, 3 syrup, Pack boiling hot into steril- ized KERR Jars and seal. Peaches (Cold Pack) Seueet ripe firm peaches, remove peel and pits. Pack, halved or sliced, into clean KERR Jars. Fill to within 1% inches of top with No. 2 syrup. Put on cap, serewing band firmly tight. Process ac- cording to time table, page 53. Peaches (Hot Pack) PREPARE as above, drop into a boiling No. 2 syrup. Precook for 3 minutes. Pack into clean KERR Jars and add syrup to within 1 inch of top. Put on cap, screwing band firmly tight. Process ac- cording to time table, page 53. Peaches—Baked (Open Kettle) BaxeD peaches may be canned, Prepare as above. Cut in halves and remove stones. Place in baking. dish or pan. Fill each cavity with one teaspoon of sugar, ¥% teaspoon butter, a few drops of Temon juice and a sprinkling of nutmeg. Bake the peaches in a moderate oven (350° F.) 30 to 45 minutes until tender. Pack boiling hot into steril-_ ied KERR Jars, and pour any syrup that has formed in pan over fruit, Fill each jar to within % inch of top with boiling No. 2 syrup. Seal jars. Peaches (Grenadine Style) Prerare as for peaches (cold pack). Pack into jar, add 1 cup nadine syrup to each quart jar, then fil remainder of jar with No. 2 syrup to within 13% inches of top. Put on cap, serewing band oY ‘tight. Process according to time table, page Your Safeguard, the Name Kerr on Canning Jars 8Pears (Qpen Kettle) Pane, core and, if peeled fruit is to stand several minutes before packing, put in slightly salted water to prevent discoloration. Drain and boil in No. 2 or No. 3 syrup for 25 minutes. Add 1 table- spoon of lemon Juice for each quart of pears. Pack boiling hot into sterilized KERR Jars and seal, Pears (Hot Pack) Parpare as in preceding recipe. Precook 8 to 5 minutes in No. 2 or No.2 syrup. Pack into clean KERR Jars, fll with syrup to within 36 inch of top of jar. Put on eap, screwing band firmly tight. Process according to time table, page 53 Pears—Creme de Menthe (or Mint Pears) PREPARE as above. To each quart jar add 1% teaspoon mint extract and enough pure green fruit coloring to give desired shade. Put on cap, screwing band firmly tight. Process according to time table, page 53. Pineapple—Sliced (Hot Pack) Peet pineapple, remove eyes, slice and core, Pre- cook in No, 2 syrup 5 to 10 minutes. ‘Then pack Into clean KERR Jars and fill to within ¥% ineh of top with syrup. Put on eap, screwing band firmly tight. Process according to’time table, page 53. Plums (Open Kettle) Setecr plums not too ripe; wash and stem. Prick with needle to prevent bursting. Boil 20 minutes in No. 3 syrup, Pack boiling hot into sterilized KERR Jars and seal, Plums (Cold Pack) Setzer plums not too ripe; wash and prick the skin with needle to prevent bursting. Pack into clean KERR Jars and fill to within 1i inches of top with No. 3 syrup. Put on cap, screwing band firmly tight. Process according to time table, page 53. Quinces (Open Kettle) Seuecr ripe quinces. Wipe off fuzz. Peel, cut. Boil until tender in No. 3 syrup. Pack boiling hot into sterilized KERR Jars and seal Quinces (Hot Pack) Wasn, pare, cut in pieces. Precook 3 minutes in No. 3 syrup. Pack into clean KERR Jars, fill 0 within % inch of top with syrup. Put on cap, screwing band firmly tight. Process according to time table, page 53. Raspberries ‘See recipe for Berries. Rhubarb—Baked (Hot Pack) ‘Wasu and cut into 1 inch lengths. Place in baking dish and add 1 cup sugar to each quart of rhubarb. Cover dish and bake until tender. Pack into clean KERR Jars, to within ¥ inch of top. Put on cap screwing band firmly tight. Process in water bath 5 minutes. Rhubarb (Open Kettle) WASH; cut in convenient lengths without remov- ing the skin. Boil in No. 2 or No. 8 syrup until tender. Pack boiling hot into sterilized KERR Jars and seal. Spiced Seedless Grapes Vcup vinegar 3 whole clover Yecupwater One inch piece of stick cinnamon Yecupsugar 1 pint grapes (removed from stems) ‘MAxe a syrup of the vinegar, water, sugar and spices. Bring to the boiling point and add the grapes which have been thoroughly washed, Sim- Ter 5 minutes. Pack into clean KERR Jars to within % inch of top. Put on cap, screwing band firmly tight. Process 10 minutes in water bath. Strawberries (Open Kettle) Steer only firm, highly colored berries. Wash, stem and measure. For each quart of berries al low %4 to 1 cup of sugar. Cover berries with the sugar and let stand several hours, over night if possible, then place on stove and bring to a boil. Let boil rapidly for 10 minutes, removing the scum as it forms. Pack boiling hot into sterilized KERR Jars and seal. Strawberries (Hot Pack) Wass, stem, precook gently for 3 minutes in No. 1 or No. 2 syrup. Remove from syrup and cool. Boil syrup 3 minutes. One-fourth eup lemon juice may be added to syrup, Return berries to syrup and let stand for several hours. Reheat and fill. clean KERR Jars to within % inch of top. Put on cap, screwing band firmly tight. Process according to time table, page 53. Strawberries Will not float) %4 pound sugar 2 pounds sirawbersios cup strawberry juice Bor together sugar and strawberry juice, Cool and add the whole strawberries, then boil § min- utes. Cover the vessel and set aside for at least four hours or overnight. Pack into clean KERR Jars, filling to within 1 ineh of top. Put on. cap serewing band firmly tight. Process in water bath for 15 minutes or in oven for 45 minutes at 250°, (For pint jars.) Walnut or Pecan Meats (Cold Pack) Pur nut meats into clean KERR Jars—put on cap, serewing band firmly tight, Process in oven. Use lowest possible heat, 225°, for 43 minutes any size sar. Pecan Nut Meats (Pressure Cooker) Meur 3 tablespoons of butter, add 1 pint of shelled pecans, stir in 1 tablespoon salt, being careful not to get pecans too hot. Pack into clean’ KERR Jars. Put on cap, serewing band emily. light. Process in pressure cooker 30 minutes, at 5 pounds, How to Make Syrup Any fruit may be successfully canned in a syrup of any density. The sweetness desired in the An- ished product should govern the syrup used. The following table has been found most pleasing to the majority of people: No. 1 Thin Syrup—Use three parts of water or fruit juice to one part of sugar and bring to a boll. No, 2 Medium Syrup—Use two parts water or fruit juice to one part of sugar and bring toa boil. No. 3 Heavy Syrup—Use one part of water or fruit juice to one part of sugar and bring to a boil. The Thin syrups are generally used for small, soft fruits, as sweet cherries, berries, ete. Medium’ syrups are generally used on peaches, sour berries, acid fruits, as rhubarb, cherries, gooseberries, ete. Heavy syrups are generally used on larger sour fruits that are to be extra sweet, White Corn Syrup may be used in the propor- tion of 1% cups of corn syrup substituted for each cup of sugar. Honey may also be used in place of sugar. Ordinarily 1 cup honey equals 1 cup sugar. Kerr Canning Makes Fruits Always in Season 9) aRefreshing Fault Juices RUIT Juices are a delight in the winter or summer. They add delicious variety to the winter diet and there is nothing more refreshing than cool fruit drinks for the hot summer days. Fruit Juices should form an important part of our canning, be- cause of their many uses for desserts and drinks. They cannot be excelled for the invalid’s diet Apple Cider Use fresh cider that is made from sound sweet apples. Pour the cider into a kettle and heat steaming hot (do not boil), skim. Pour into steril- ized KERR Jars. Seal, Apricot Nectar Seuec sound, ripe fruit. Wash fruit well. Crush and for each pound of apricots add 1 pint of water. Heat slowly to simmering point. Strain through a double thickness of cheesecloth. Bring the juice to simmering point and add one pound sugar for each pound fresh apricots used. Stir until sugar is well dissolved. Pour into clean KERR Jars. Put on cap, screwing band. firmly tight. Process in water bath 30 minutes at sim- mering temperature (180° F.). Blackberry Cordial ‘Stuzcr large ripe blackberries. Mash and strain through coarse cheesecloth without heating them. To every quart of juice add 2 cups of sugar. Tie in thick muslin bag " ounce of grated nutmeg, %4 ‘ounce whole cinnamon, % ounce whole cloves and 1 small piece of mace. Boil juice and spices 29 minutes, removing scum as it rises. Remove spice bag and stir in 4 tablespoons vanilla extract. Pour into sterilized KERR Jars and seal. Cranberry Juice Bom. four cups cranberries in four cups water until skins burst (about 5 minutes). Strain juice through cheesecloth bag. Do not squeeze bag. Put juice in kettle, bring to boiling point, add 24 cup Sugar and boil for 2 minutes. Pour into ster ilized KERR Jars and seal, Fruit Juices (Left from Canning) AL kinds of fruit juices may be preserved by pouring the boiling hot surplus juice left ov from your regular canning into clean KERR Jai Put on eap. screwing band firmly tight. Proce in water bath’30_ minutes at simmering tempera- ture (180° F.). (These juices form exellent bev- erages combined with lemon or orange juice.) Kerr Jars Capture the True Natural Flavor 10Fruit Juices ‘Tue juices of such fruits as currants, blackberries, raspberries, elderberries and cherries may be canned. The flavor of these juices is better it the fruits are cooked and the juice pressed out, Select sound, ripe fruit. Crush and heat slowly to sim- mering point. Strain through a double thickness of cheesecloth. ,The addition of sugar will give a better flavor. If desired, add 1 cup of sugar to one gallon of juice, Bring juice to simmering point and pour into clean KERR Jars, to within # inch of top, Put on cap screwing band firmly tight, Process according to time table, page 53. Fruit Punch 34 cup suger 1 quart water 4 cup lemon juice | tablespoon grated lemon Hind Grated rind of 42 orange 1 cup orange juice Cook sugar and water for 9 minutes. Add the other ingredients. Bour into clean KERR Jars. Put on cap, screwing band firmly tight. Process in water bath 30 minutes at simmering tempera- ture (180° F.), Grape Juice Was sound ripe grapes. Cover them with water and heat slowly to simmering. Do not boil. Cook slowly until the fruit is very soft, then strain through @ bag and add 4 cup of sugar to each quart of the juice. Pour into clean KERR Jai Put on cap screwing band firmly tight. Process water bath for 30 minutes at simmering tempers ture (180" F.). ‘The sugar may be omitted from this recipe and the juice used to make grape jelly when jars are opened. Quick Grape Juice Wasi one cup grapes, put into clean KERR quart jar, add 14 cup sugar, fill jar with boiling water. Pui on cap, serewing band firmly tight. Process in water bath 20 minutes ot simmering tempers ture (180° F.). Grape Juice Lemonade lemons 14 pints water ‘pint grape jul cup sugar ‘Mrx lemon juice with other ingredients. Bring to boil, Pour into clean KERR Jars. Put on cap, screwing band firmly tight. Process in water bath 30 minutes at simmering temperature (180° F.). Mint Julep ‘2cups sugar quart water 12sprigs fresh mint 13 cups boiling water cup orange juice Tulce 8 lemons leup strawberry juice ‘pint grape juice Bou. sugar with 1 quart water 20 minutes, Chop mint and pour over it 1% cups boiling water. Let stand five minutes, Strain and add syrup, Add re- maining ingredients and bring to boil—pour into. clean KERR Jars. Put on cap, screwing band firmly tight, Process in water bath 30 minutes at simmering temperature (180° F. Peach Nectar Sexect sound, ripe fruit. Peel and crush. Combine 4 cups of fruit with 3 cups of water and heat slowly to simmering. Press through colander, then through fine sieve, To each pound of the fruit pulp and juice, add % pound of sugar. Bring to simmering temperature. Stir until sugar is well dissolved. Pour into clean KERR Jars. Put on cap, screwing band firmly tight. Process 30 min- Utes jin water bath at simmering temperature (180° F. Pear Nectar Seizcr sound, ripe fruit, Peel and core. Crush pears and combine 4 cups of fruit with 3 cups water. Heat slowly to simmering and_ press through colander. then through fine sieve. To each pound of fruit pulp add % pound sugar and juice of ¥ lemon, bring to simmering temperature. Pour into clean KERR Jars. Put on cap, serewing band firmly tight, Process $0 minutes in water bath at simmering temperature (180° F.) Pineapple Juice ReMove peel from 1 large pineapple, grind, put. into Keitle with 1 cup of water and bring to boil. Strain juice through cheesecloth bag. Pour juice into clean KERR Jars, Put on cap, screwing band firmly tight. Process in water bath 30 minutes at simmering temperature (180° F.). Strawberry Rhubarb Juice Gam six (6) pounds of strawberry rhubarb through a food-chopper, then strain juice through jelly bag. Allow juice to stand 2 or 3 hours. Then carefully drain juice from sediment in bottom of kettle. Pour juiée into clean KERR Jars, adding 4 tablespoons sugar to each pint. Put on cap, screw- ing band firmly tight. Process in water bath 30 minutes at simmering temperature (180° F.), Strawberry Shrub 3 quart berries 2 lemons Loup sugar Suuxer ripe, sound berries. After washing and measuring ¢rush berries, add sugar and lemon juice. Pour into jelly bag and let drip for one hour or more, stirring occasionally. Bring juice to boiling point and pour into clean KERR Jars to within ¥% inch of top. Put on cap screwing band firmly tight. Process according to time table, page 53. Strawberry Syrup Coox several quarts of strawberries until the juice is extracted, or use the surplus juice from canning strawberries. For every pint of the strained strawberry juice, use 144 cups of sugar. Boil rapidly for § minutes and pour into sterilized KERR Jars and seal. Fruit Juices—W holesome and Delicious ByPopular Soups Asparagus Soup ‘Tite tough part of asparagus may be used. Cook in enough water to cover. When soft remove from, fire, press through sieve. Pack into clean KERR, Jars, add 1 teaspoon of salt to each quart jar if, desired. Put on cap, screwing band firmly tight Process according to time table, page 53. Chicken Soup Stock Sucn bony pieces as back, neck, feet and wings nay be used, Cover wlih Cold water and alow simmer for several hours. Seasoning such as a small amount of onion and celery may be added. Simmer until mest fem tones Cook ere down until very 4 cee pour into clean KERRJarstowith: in 1 inch of the top. Fut on cap screw: ing band fiwnly tight, Process 2c. cording to time in eae Rice may be added to chicken soup stock if de- sired. Prepare “as above. For each gallon of stock use M4 to \% pound of rice. Wash rice. Gover with boiling water and boil for 20 minutes, Drain and fillcleanKERR Jars 14 full of hot flee, Add hot soup tock to within 1 inch of top. Put on Se ay bee firmly tights Proc: ess according to time table, page 53. Clam Broth Use. fresh clams. Open and place them in kettle with their own liquid. Add enough Water to cover and season with salt, pepper and celery cut fine. Precook 10 minutes. Strain and pour into clean KERR Jars. Put on cap, screwing band firmly tight. Process according to time table for Clam Chowder, page 53. Clam Chowder 4 potatoes (diced) % teaspoon paprika 1b. clams (chopped fine) 2 tablespoons butter Zenlons (chopped fine) Salt and pepper to toste stalks celery Bon. potatoes partly done, add other ingredients. Precook 10 minutes. Pack into clean KERR Jars. Put on cap, screwing band firmly tight. Process according to time table, page 53. Fish Chowder Frsu chowder may be made from any fish or fish scraps, such as heads and backbones left over When ¢anning fish, by following the above recipe. Pea Soup PaecooK the peas until soft in water to cover, Re- move from fire and press through sieve. Pour into clean KERR Jars and add 1 teaspoon salt to each 12 quart if desired. Put on cap, screwing band firmly tight. Process according to time table, page 53. Soup Stock Cover bones and trimmings of meat with water. ‘Season and cook about two hours. Remove meat and bones. The stock may or may not be strained. Pour into clean KERR Jars, Put on cap, screwing band firmly tight. Process according to time table, page 53. ‘Tomato Puree 2 aweel poppers 2 pock (6% Ibs.) tomatoes ‘Stuer all ingre- dients until soft. Press through sieve, season with salt. ‘and pepper. Pour into clean KERR Jars, Put on cap, screwing band firmly: tight. Proc- ese according to time table, page 53. Tomato Soup 14 als. ripe tomatoes 7 medium sized, onions 1 stalk celery sprigs parley Shay leaves V4 tbsp. flour M4 thap. butter 4 tbsp. salt 8 thep, sugar 2 tap. pepper Wasi and cut up tomatoes, place in kettle to heat Chop onions, cel ery, parsley’ and bay leaf. Add to tomatoes ‘and cook until celery is ten= der. Put ‘mixture through sieve. Rub flour and butter into smooth paste thinned with to- mato juice. Add to the boiling soup, stirring to pre- vent burning. Add salt, sugar and pepper. Thesoup, will have a smoother consistency if put through a sieve again. Fill clean KERR Jars to within 1%. inch of top. Put on cap, screwing band firmly tight. Process in water bath for 15 minutes. Lenton 3stalks colery Vegetable Soup Mixtures 1 arge onion (cut ne) Zeups okra (eu ine) 1 ql tomatoes (cut fine) 2eupe cor (eat fine) ‘Cur the onion fine, and cook this mixture together for 10 to 15 minutes, stirring frequently to pre- vent scorching. Pack leosely into clean KERR Jars to within 12 inch of top. Add 2 teaspoons salt ‘and sugar mixture to each quart jar. Put on cap, screwing band firmly tight. Process in pressure cooker 40 minutes at 10 pounds or 3 hours in ‘water bath. Any mixture or combination of vegetables such as onions, peas, carrots, etc, may be used. Pre- cook each vegetable required length of time. Pack into clean KERR Jars, Process mixture length of time “necessary for vegetable needing longest processing.Healthful Vegetables NOTE: All vegetables and meats canned at home should be boiled in an ‘open vessel 10 to 15 minutes before tasting or using. 1k FILLING jars, pack the product to not more than % inch from to} of jar. (Excep- tion: Corn, peas, lima beans and such products should be packed only to.within 1 inch of top.) For all packs, add water in which vegetables were preeooked or boiling water to within ¥% inch of the top of jar. Tf desired, a salt and sugar mixture ma: y be used to season such vegetables as corn, peas, beets and tomatoes. This is made by mixing 2 parts sugar to 1 part salt and adding 2 teaspoons of the mixture to each quart jar. Artichokes Proczen the same as for cabbage; except precook 3 minutes. ‘Process according to time table, pene Asparagus REMOVE scales from stalls and wash thoroughly to remove all trace-of soil, Cut in Jar lengihe Te in bundles, place with tips up in Bolling water to cover lower tough portions. Cover vestel sighily, Brecook 9 minutes. Drain, pack into clean pist KERR Jers, tips up. Add #2 teaspoonful of salt to each pint jar i desired, fll jar to within. 4s inch ‘of top with water in which vegetable was pre cooked ot boiling water. Put on cap, screwing band firmly tight. Process according fo time table, pare $2 Beans (String) Wastt, string and cut in convenient lengths or leave whole. Proceed the same as for lms beans except to pack to within 44 inch of top of ian Process according to time table, page 92. Beans (Boston Baked) 2cupsnarybeans 12 tablespoons catsup Yh pound salt pork 4 tablespoons brown sugar 2 teaspoons salt Marye onion 2 tablespoons molasses 8 teaspoons prepared mustard 2 cups bolling water (irom beans in lest ecoking) Soax beans in cold water to cover, over night, Drain, add boiling water to cover, let simmer with a little soda (% teaspoonful) for about 15 m utes. Drain the beans and cover again with boil- ing water, Boll 20 minutes. Slice the pork in the bottom of the baking dish. Add the salt, molasses, mustard, catsup, sugar, onion (cut fine) and boil ing water. Add beans-and mix well. Add enough of the bean water to cover. Bake in hot oven (450° F.) for one hour. Pack while hot into clean KERR Jars. Process in pressure cooker for 60 minutes at 10 pounds or in water bath for 3 hours. Beans (Lima) Wass, shell and place in a pan with just enough ling water to cover. Precook for minutes. Pack to within 1 inch of top into clean KERR Jars, Add ¥4 teaspoon salt to each pint jar if de- sired, fill to within 4% inch of top with water in which vegetable was precooked or boiling water and put on cap, serewing band firmly tight. Pro- cess according to time table, page 52. Beets Use small uniform beets, Wash carefully; leave the roots and stems long. Boil 15 minutes, plunge into cold water, remove the skins and pack into slean KERR Jars. Add 2 teaspoons of salt and sugar mixture if desired to each quart jar. Fill to within % inch of top with boiling water, put on cap, screwing band firmly tight, and process according to time table, page 52. Broccoli Remove the largest leaves, or stems. Wash through several waters, then’ precook 4 minutes. Pack into clean KERR Jars, Add 1 teaspoonful of salt to each quart jar if desired, fill jar to within ¥ inch of top with water in whieh vegetable was precooked or boiling water. Put on cap, screwing band firmly tight. Process according to time table, age 52. Brussels Sprouts Foutow recipe for cabbage. Cabbage Wasi, remove outside leaves. Cut into desired size pleces and precook for 5 minutes, Pace into clean KERR Jars. Add teaspoon of salt to each Quart jar if desired and fill to within % inch of top with water in which vegetable was precooked or boiling water. Put on cap, screwing band firmly tight. Process according to time table, page 52. Carrots Grape for size and color. Wash thoroughly, use vegetable brush. Serape or pare to remove skins. Precook § minutes. Pack into clean KERR Jars, Add teaspoonful sait it desired to each quart jar, Fill to within ¥% inch of top with water in which vegetable was precooked or boiling water. Put on cap, screwing band firmly tight. Process ac cording to time table, page 52. Cauliflower Fortow recipe for broccoli, ‘Corn Use only absolutely fresh corn that is tender and juicy. Husk, cut from cob, place in pan with just enough boiling water to cover. Precook 3 to 5 minutes. Pack loosely to within 1 inch of top into clean KERR Jars and fill with water in which vegetable was precooked or boiling water to within % inch of top. Add 1 teaspoon of salt and sugar mixture if desired to each pint jar. Put on cap screwing band firmly tight. Process according Kerr Canned Vegetables for All Occasionsto time table, page 52. Corn may be canned on. the cob by following this recipe. The flavor of the corm on the cob will be improved if no liquid is added to the jar. Jars without liquid must be ‘processed in the pressure cooker. Eggplant (Sliced) Peet, cut in slices and precook for 5 minutes. Pack’ into clean KERR Jars, Fill to within 3% inch of top with water in which vegetable was precooked or boiling water, add 1 teaspoon. of salt if desired to each quart jar and put on cap, screwing band firmly tight. Process according to time table, page 52. Hominy Por hominy into kettle and precook 3. minutes. Pack into clean KERR Jars. Add 1 teaspoon of salt to each quart jar if desired. Fill jar to within, 2 inch of top with water in which vegetable was precooked or boiling water. Put on cap, screwing band iirmly tight, Process according to time table, page 52. Jerusalem Artichokes Foutow recipefor parsnips, Kohlrabi Fottow recipe for carrots. Mushrooms Wasu; leave small ones whole, cut large ones and Precook minutes. Pack into clean KERR Jars. jars to within % inch of top with water in which vegetable was precooked or boiling water. Put on cap, screwing band firmly tight. Process according to time table, page 52, Okra ‘Sturcr young tender pods, wash well and remove stem end without cutting seed sections, precook 3 minutes. Drain thoroughly and pack quickly into clean KERR Jars. Add 1 teaspoon of salt if desired to each quart jar and fill to within 14 ineh of top with boiling water. Put on cap, serewing band Bemly tight. Process according to lime table, page Parsnips Gnabe for size, Wash thoroughly, Scrape or pare to remove skin. Precook 5 minutes. Pack into clean KERR Jars. Add 1 teaspoon salt if desired to each quart jar, fill to within % ineh of top with water in which Vegetable was precooked or boil- ing water. Put on cap, serewing band firmly tight, Process according to fime table, page 52. Peas Ust only young tender, freshly gathered peas. Shell, wash and sort according to size. Preeook 3 to 7 minutes, depending on the age and size of the peas. Pack loosely to within 1 inch of top into clean KERR Jars. Fill to within % inch of top with water in which vegetable was precooked or boiling water. Add 1 teaspoon of salt and sugar mixture to each pint jar if desired, Put on cap, screwing band firmly tight. Process according t time table, page 52 Peppers Can the sweet bell pepper with the skin on. Re- Mave the seed pod, Precook 3 minutes and pack tightly Into clean KERR Jars, add 1 teaspoon salt to each quart jar, if desired, fill to within 4 inch of top with water in which vegetable was pre cooked or boiling water. Put on cap, screwing band firmly tight. Process according to time table, page 52. Pimiento Peppers ‘Seuecr ripe, sound peppers that are free from bruises. Place them in a moderately hot oven for 6 or 8 minutes. Remove from oven, peel, stem and, cut out seeds, pack in flattened layers into clean, pint KERR Jars, Add no water or oll. Pat on cap, screwing band firmly tight. Process according to time table, page 52. Pumpkin (For Pie Filling) Cur in medium size pieces. Steam or bake until tender. Remove the pulp from shell and pack into clean KERR Jars, put on cap and screw band firmly tight. Spices may be added if desired. Pracess according to time table, page 52, Rutabagas Foutow recipe for parsnips. Salad Mixtures A. comsINarion of such vegetables as peas, celery, corn, carrots, etc., placed in layers in the jars may be canned for salads, but in doing so be sure to process the mixture for the time necessary for the vegetablerequir- ing the longest proc- essing. Each vegeta- ble should be pre- pared separately as for canning.Sauerkraut Use good, sound heads of mature cabbage. 1 pound of salt with 40 pounds of cabbage; 2 ounces (3% 7.) with 5 pounds cabbage. 1 pound fills 1 pint glass jar. Remove outside green and dirty leaves. Quar- ter the head and slice off the core, Shred the cab- bage finely and put 5 pounds cabbage and 2 ‘ounces of Salt into a large pan and mix with the hands. Pack gently into the crock with a potato masher. Repeat until crock is nearly full. Cover with a cloth, plate and weight. Fermentation will be complete in 10 to 12 days. As soon as Irraut is thoroughly cured, pack into clean KERR Jars, adding enough of ‘the kraut brine, or a weak brine made by dissolving 2 table- spoons salt to a quart of water, to fill jars to within % inch of top. Put on cap, screwing band firmly tight. Process in water bath for 15 minutes. During the curing process, kraut requires daily attention, Remove the scum as it forms and wash and scald the cloth often, to keep it free from scum and mold. Sauerkraut (Made in Jars) Setzer and prepare cabbage as in preceding reeipe. Pack solidly into clean KERR Jars. Fill Jars with cold water. Put on Cap, screwing band firmly tight. This will ferment for 3 or 4 days and will be ready for use in four to six weeks. Spinach—Greens of All Kinds Wasi carefully and precook in live steam or place in kettle with just the water clinging to the Teaves after the last washing and precook until wilted. Cut into size and pack at once into clean KERR Jars, being careful not to press too tightly. Add.1 teaspoon of salt if desired to each quart jar and ‘fll to within % inch of top with boiling water, Put on cap, screwing band firmly tight Process according to time table, page 52. Squash (Crook= neck, Zuccini or Italian, or Summer) ‘Wasi, precook 3\to 5 minutes. Pack. Fill to within 1% inch of top with water in Which vegetable was precooked or boiling water. Add 1 tea~ spoonful salt if de- sired to each quart jar. Put on cap, screwing band frm= ly tight. Process ac- cording to time for Pumpkin (see time table, page 52). Squash (Hubbard or Banana) Foutow recipe for pumpkin, omitting spices. Sweet Potatoes Wasu, boil or steam for 20 minutes, and remove skins.’ Pack into clean KERR Jars’ Do not add water. Put on cap, screwing band firmly tight, Process according to time table, page 52. ‘Tomatoes Scaup tomatoes in boiling water 1 minute. Soak in cold water 1 minute—peel, core, quarter and pack into clean KERR Jars. Add no water. Add teaspoon salt to each quart jar if desired. Put on cap, screwing band firmly tight, Process ac- cording to time table, page 53. Tomatoes (For Salad) No. 1 {caLD tomatoes in boiling water 1 minute, Soak in cold water one minute—peel, core and pack into clean KERR Jars. Fill jars to within % inch of top with tomato juice or water, put on cap, screwing band firmly tight. Process according to time table, page 53. Tomatoes (For Salad) No. 2 Scaxo in boiling water Lminute. Plunge into cold water to remove skins. Peel, core and pack into Sterilized KERR Jars. Add i teaspoonful salt to each quart jar. Cover with boiling tomato juice or boiling water to within 14 inch of top of jar, put on cap, screwing band firmly tight. Set jars ‘of tomatoes in wash boiler or bucket and cover with boiling water. Place cover or lid on vessel and Iet stand in this water until cold, then remove. Tomato Juice Sutect firm, ripe tomatoes. Wash well, peel and. drain. Cut ‘in sections. Simmer until’ softened. Stir occasionally to prevent burning. Put through sieve fine enough to remove seeds. Bring juice to boiling and pour immediately into sterilized KERR Jars. Process in water bath, 5 minutes. Turnips Foutow recipe for parsnips. =XFested Methods Insure Success for Mahing fellies Preparing the Fruit 1. Select a mixture of slightly underripe and ripe fruit and prepare it in small lots at a time, Wash fruits thoroughly, discarding any spoiled parts. 3. Cut hard fruits, such as crab apples, quinces and apples into es. Berries and currants may be slightly crushed. Add enough water to barely cover hard fruits (about one pint water for each pound of fruit). Currants, grapes and berries need only enough water to start them cooking (about 4 cup wa- ter for each quart of fruit). Boil w fruit is tender 5, Pour the hot cooked fruit at once in a jelly bag and let drip. When dripping has almost ceased, press jelly bag. Re-strain juice through a fresh jelly bag to make juice as clear as Possible. ~ 2. 4 Peetin Prcriy is that substance in some fruits that when heated and combined with fruit acid and sugar eauses the substance to congeal or “jell.” All fruit does not contain this substance, but the homemaker may extract the pectin from fruits that are known to contain it, such as apples, plums, quinces, etc, and combine it with other fruit juices and feel quite confident that she can make Jelly, or use Jelly Compounds (commercially pre= pared pectin). To Test Juice for Pectin Ir 15 necessary to test the juice for pectin to determine whether it contains sufficient pectin which will indicate the amount of sugar to be used. 1. To one teaspoonful of cooked juice, add one teaspoonful of grain aleohol and stir slowly. Wood or denatured alcohol may be used but DO NOT TASTE as the laiter two are POISON. (@) Juices rich in pectin will form a large amount of bulky gelatinous material. () Juices moderately rich in pectin will form a few pieces of gelatinous material. (€) Juices poor in pectin will form small flaky pieces of sediment, 2. Or mix 2 teaspoons sugar, 1 tablespoon Ep- som Salts, 2 tablespoons cooked fruit juice, Stir well ‘and let stand for 20 minutes, If mixture forms into a semi-solid mass the juice contains sufficient pectin. Pectin must be added to juices poor in pectin by adding other juice which is high in pectin (see pectin recipe, Page 19) or commercial peetin may be use To Test for Acid Juices rich in pectin may lack acid to make good jelly. No simple household method can be used. ‘except tasting the juice for tartness. Lemon juice may be added if necessary to. give acid content. Adding the Sugar ‘Tue amount of sugar to be added will be deter- mined by the pectin and acid content of the juice. ‘The less pectin the less sugar used. For juices rich in pectin use % cup of sugar to L cup of juice; for juices poor in pectin, add only. ¥% cup of sugar. ‘The juice should be boiling when the sugar is added.” Cooking of jelly should be done as rapidly as possible. As a rule jellies and preserves made in small quantities are more satisfactory. Work with not more than 6 to 8 cups of juice at a time. A good jelly should retain its shape, be clear, and tender, Fruit juices may be canned during summer and made into jellies as wanted. ‘Testing for the Jelly Point Dir a spoon or wooden paddle in syrup. As the boiling mass nears the jellying point it will drop from the side of spoon in two drops. When the drops run together and slide off in a flake or sheet from the side of the spoon, the jelly is finished and should be removed from the fire at once. Pour into sterilized KERR Jelly Glasses and set aside to cool. Cover with melted parafin; put on aps and store A candy or jelly thermometer may be used in testing for the finished jelly. The temperature of the boiling juice at the jellying point will be from 220° to 222° F. at sea level. At higher alti- tudes the temperature will be lower. Fruits and Combinations of Fruits Mahing Good Jelly Jellies from the following fruits are easily made: Currant, White Gurrant/and Apple Currant and Apricot Apple ‘Apple and Mint Apple and Strawberry ‘Apricot Currant and Pear ‘Apricot and Pineapple Gurrant, Peach and Apricot and Plum Pineapple Apricot and Strawberry Fig; Fig and Lemon. Blackberry Grape ‘Crab Appie Grab Abbie and Raspberry fab Apple an Currant, Black 7 Currant, Red Grape, Muscadine Grape and Apple Grape and Apricot Grape and Orange Grapefruit Grapefruit and Cherry Peach and Quince. Grapefruit and Roselle _Pear and Lemon Lemon Pear and Apricot Lemon and Cherry Lemon and Raspberry Pineapple and Quince Plum Loganberry ‘Plum and Raspberry, Loganberry and Pineapple Quince Orange Quince and Apple Orange and Apple Quince and Apricot Qrangeand Pineapple ‘Raspberry Orange and Plum Raspberry and Currant Peach and Lemon Roselle Peach and Apple ‘Tomato and Peach A Variety of Choice Jellies for All Occasions 16