Peaches August-September
Pears September
Pineapple June
Plums August
Quinces September
Raspberries July
Rhubarb All summer
Strawberries May-June

For your canning you will need as your guide the charts on the pages
which follow. They are very simple and will tell you how to prepare
all the various fruits, whether or not they are to be blanched, and if
so exactly how many minutes, and how long to cook or sterilize the
products, according to the outfit you are using.



CHART FOR CANNING SOFT FRUITS AND BERRIES

[A] NUMBER OF MINUTES TO BLANCH OR HOT-DIP
[B] IN HOT WATER BATH OUTFIT AT 212°F
[C] IN CONDENSED STEAM OUTFIT
[D] IN WATER-SEAL OUTFIT 214°F
[E] IN STEAM PRESSURE 5 TO 10 POUNDS
[F] IN PRESSURE COOKER 10 POUNDS

NUMBER OF MINUTES TO STERILIZE
KIND OF | [A] |[B] |[C] |[D] |[E] |[F] |REMARKS
FRUIT/PREPARATION | | | | | | |
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