Preserving Fruits and Vegetables in the Home Results from Experiments in Canning, Pickling and Preserving, at the Central Experimental Farm, Ottawa, Ontario. By ETHEL W. HAMILTON ASSISTANT DEMONSTRATOR AND LECTURER DIVISION OF HORTICULTURE DOMINION EXPERIMENTAL FARMS DOMINION. OF CANADA DEPARTMENT OF AGRICULTURE a ae BULLETIN No. 77—-NEW SERIES DOMINION EXPERIMENTAL FARMS BRANCH PERSONNEL Director, E. 8. ArcHrpanp, B.A,, B.S.A. Dominion Field ‘Flusbandman 3. 3066.04.00 608s. E. S. Hopkins, B.S.A., MS. Dominion: Chemist: 6: se ee seis Cars aes Ca acs ee eas Frank T. Shutt, M.A., D.Sc. Dominion: Forticuiiariey yi. oie hecals SD RW clea whens W. T. Macoun. Dominion: Ceres 076 i aes eh ee ea Lied as ae L. H. Newman, B:S.A. Domssion ) SI. ae pes el a RL Albee a ee ee H. T. Giissow. Dominion Apimal Bushandman is: gees eine awe ae eearen G. B. Rothwell, B.S.A. Dominion Forage Crop Specialist... ..........-.ccccreseccvcwe G. P. McRostie, B.S.A., Ph.D. Dominion Poultry Husbandman........... 0... eee eee e ee eee F. C. Elford. Gliief Popseco: DW BlOR si eine ophalhess'vs ocdae@aedeciaenabe C. M. Slagg, MS. Pmt OU “ADAPISE |» ain ie cb als adh pie Mies 0 0s es b Bierulaoe we vleniiandae C. B. Gooderham, B.S.A, Dominion. Bartertolowist | Cledia vive olue Gat aw wie ee Strawberry......... S@¢ es & © 6 @ 6 6 6 OF8 Om 2 0 8 8 oe 8 648: 6 8 C2 Ow & 8) OF 6 0 66 © O42. @& 68: 6¢ GF 02 8 © @ 6 Ot OF 0 9.6 SeeseseoeeteoeBemeeceeceeceeeaeeaeueaeeoeeevnaeseeseovve eCeoese@eee@e@geseecrtsee@eoewerwneeseees8 eo 0 Oath MEARE TOLUNTIND So sin Gao. divinities «bia cody ole ae. a wai WSN PRR AEaanE Ie a = Sand Cherry Jam.... ee ps t.e he ee eoea Cee eee epee eee eS Hae 68 OS 066466 Ck OE Oe 8 ee 6 Se ms: TOM Po an PREC iy << og «esau dlay Fs pores e's rk uke Cane Crab BOPIO 2. Suse k Apple Mint......... Spiced Apple........ Plum Rowan Berry....... Raspberry.......... 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The work begun then was continued in 1918 and 1919. At the close of the war operations were suspended for a time, but the experi- mental side of the work was again taken up in 1923. The work was in charge of Miss Laura Kirby in 1917 and Miss Margaret Macfarlane in 1918 and 1919. A bulletin entitled “Preservation of Fruits and Vegetables for Home Use” (Bull. No. 93), giving the results of the experiments with recommended recipes, was pre- pared by Miss Macfarlane and published in 1919. So popular was this that a new edition had to be published in 1921. This bulletin being now practically exhausted and many additional experiments having been carried on, the author, who has had charge of the work since 1923, has prepared a new bulletin, in which are many new recipes, together with details of the more recent experimental work. The author wishes to acknowledge the assistance given by Miss W. A. Honey in the arrangement of this bulletin for the press. The photographs were taken by Dr. Frank T. Shutt, to whom grateful acknowledgement is made. The canning industry has made rapid strides since Nicholas Appert first experimented with a glass bottle and a hand-made cork some hundred years ago. To-day canning is recognized to be the most practical and economic method of preserving large quantities of fruits and vegetables for home use during the winter months. The efficiency of our body and mind depends largely upon a properly balanced diet. Too often fruit is considered as simply a luxury for occasional rather than daily use. The constant use of fresh and canned fruits and vegetables means better health for each member of the family as these edibles contain potash salts and other mineral compounds which are needed to keep the blood pure while the fibrous portions give bulk and tend to promote a healthy condition of the organs of excretion. The slogan of every housewife should be: a can of fruit, a can of vegetables, a can of greens for every family of six for every day in the year that the garden is not producing, and also that the best is not too good for canning purposes. A pantry well stocked with canned goods means that the housewife can always prepare a well-balanced meal in a short time. STERILIZATION Sterilization means the destruction of all living organisms in the materia] being treated. These organisms include yeasts, moulds, and bacteria, all of which are capable of causing spoilage in food. There are a number of methods of sterilization, but the one in common use, particularly in the canning and preserving industry, is heat. It is important to note several points in connection with sterilization. First, that the material is heated sufficiently or for a long enough period to destroy all organisms, either yeasts, moulds or bacteria; second, that all the material under treatment receives the heat, 7.e., that all the material in the centre of the con- tainer is raised to the necessary temperature; third, that, in the case of bacteria, all spores or heat-resisting bacteria are subjected to enough heat to cause death. The temperature necessary for this is considerably greater, or the material must be heated for a longer period, than when destroying moulds, yeasts or non- spore-forming bacteria. 3 32159—1} *"pojse} 18 sayqeyosoA pue SzINJJ SuryeapAyop pue “surasosoid ‘Buruuvo JO spoyyoM aloyM Waeg [eyuoultiedxY [e1zuey oy} Fe Woyoph} [equeutiedxe ayy, 5 APPEARANCE OF SPOILED CANNED GOODS AND CAUSE OF SPOILAGE The common terms applied to spoiled canned fruit, etc., are that it is “soured ” or “ moulded”’. The term moulded~is easily understood. This is one common form of spoilage in canned goods, and consists of a growth of mould on the surface. This mould will vary in colour according to kind. The surface of the material is al that is affected. Fermentation may take place in some cases, and a mould: taste always results. Yeasts are another cause of spoiled canned goods. Yeasts thrive on acid material. The sugar is the material acted upon. Gas bubbles form in the fluid in the jars. Upon opening, a decided odour of fermentation may ‘be noticed. The material may be broken up, due to the gas working through. The other form of spoilage is due to bacteria, and this is generally known as “flat sour.” It is due to the action of bacteria, and differs in the fact that no gas may be formed, but the contents of the jar may be ruined without any particular change in outward appearance. The liquid in the Jar may become cloudy and the solid material may break down. Where a flat sour is found the entire contents of the jar have to be discarded. EQUIPMENT It is not necessary to have a special canning outfit for home use. The ordinary wash-boiler with wire or slatted rack can be utilized. If only a small number of jars are being processed fuel and time can be saved by using a galvanized enamelled pail or a deep kettle with rack. The false bottom must be at least three-quarters of an inch from the bottom of the sterilizer, and should be slatted to allow the water to circulate around the jars. Fill the sterilizer with warm water at least two inches above tops of Jars. CONTAINERS Glass is the most satisfactory jar to use in home canning. Although the first cost of tin cans is less than that:of glass jars, the latter are more satisfactory and economical because they do not require any special devices for sealing, and with care they can be used for several seasons. We have several good types of glass jars made in Canada, which will be found illustrated on page 10. RUBBERS No matter how perfect your jar or how particular you are regarding the sterilization, your products will not keep unless your rubbers are of superlative quality. A good rubber should be soft and elastic. When stretched slightly it should be sufficiently elastic to return to normal size. Fold the rubber and press tightly; turn it over and reverse the fold in the same place; a perfect rubber will not break or crease. Examine very carefully the rubbers which come with new jars. It is poor ecomony to use a poor rubber or to use old rubbers the second time. PREPARATION OF UTENSILS Great care should be exercised in preparing the jars for canning, for absolute cleanliness is essential in all the steps of the process. Examine very carefully for air bubbles, cracks and sharp edges by running a finger around the top of the jar. These irregularities may be filed or scraped off. Wash Jars thoroughly in warm, soapy water, using a small brush for necks with wire springs or screw tops. Then rinse in warm, clear water. Fill the jar half full of water, put on the rubber, and adjust the top. Invert to test for leaks. Remove rubbers and put jars on in warm water and sterilize for ten minutes and the rubbers for one minute. This also aids in tempering the jar. Do not sterilize until required. I NY Ue AZ Y x AN SSW >> QQ, °F°0FQnmr'iiRh?))dq.D01019 Fi’. hhyq]ww°°7y c v0 yp HUQ Ww _—w".’..-FBPReaeqzt SS N Fig. Z. Testing Jor- ‘ Fill each jar half full of warm water; adjust the rubber; put ‘ on the cover; snap wire clamp; 1 < turn jar upside down to fest for ee leakage. Ubsts (ita Slt BRAS SS SEES ES Vtsttttts. VIITTL ptf SFEE T+ Wl, Yb GALLE LIAL, VM MMMM ty GLT7. SRR ERR KAM WNWWWw \S WS Y, Ui tittttstls YUM titttits Muse Uh Yb Ys Ue Wy WMMMeM Uti Z YY) Ye Yy We YY WAS Ms SQW SAN Testing rubber. Fig. 3 Fold ring; press lightly; turn; reverse the fold--A good rubber will show no break or mark of sii fold. © iesggu stor pemtenascansron arr a \ ie \ Fig.4. Preparing Vegetables Use a small brush to clean. Yb: Wb Vt Ye We Wb ernsttttocevspeve SObEt YM YZ, Vi WM Ye YD Yi UL YY. MMWJWZ@!# U7 YIItTssSS LSS hiffihy UY CME: Yb. fff gv; Ye We SSAA, SQW WS N \ \ “a Wy OC typyy WY, «eh bse Wirtdtppf YY tot 4h SUSIE ey ae Ye YW MMM MMMM ZL Us Wh WY 7 lM trniyy,, OE EY? YL Wee .. QQ Qgnsgge sss sss 5 FF Dd AUVHTH@C=@VC@]HXTJ#mMt- Mb Li MVMMuséMs SALES OOOSST EE Blanching. Fig. 5-. Using a small square of cheese- W96...0 cloth and dipping in boiling 3 water for required time. SAPS St S OLPAtT, Ml? Wldbdlttthiptrvirnpreceren, . yy, *t v2 4/0 QS WS Mr ZZ x SSS SS 0 >°F>FyVwry 5 yyy I 9yyy yg oOWQWwd gdp HIKQ_ nnrA___C_{&{§‘j&fFiX¥& GY, Sandwich Spread— Quick Pudding. Dear Junia—We do enjoy ‘The Advo- cate,’ and I am sorry to have neglected writing, but couldn’t just when I noticed Mrs. S.-H’s request for a sandwich spread. This one I have has no celery in it, but she may like it. We did like it, and I guess too well, so that we tired of it and 1 haven’t made any for a couple of years, but think I will try to again this fall. Twelve ripe tomatoes, 3 onions, cook and strain. 34 cup sugar, 14 cup salt, 34 cup flour, mixed to a paste with tomato _ juice. 4 tablespoons mustard. Add these to the tomato juice and cook until thick. Then add 4 sweet peppers, 1 hot pepper, 4 tablespoons of vinegar, and cook a few minutes longer, then put into gems. I like pints for this. We are fond of this pudding and sauce baked together. Take 1 cup brown sugar, 2 cups water and butter size of an egg. I pour boiling ~_———- a | water on the sugar and butter and leave on stove while I mix up the batter. Take 1 cup flour, 4 cup white sugar, 1 ‘cup raisins, 1 large teaspoon baking powder, pinch of salt and mix with milk to a fairly stiff batter. Put this into alf an hour or less. It is so simple and have no trouble getting it eaten! We usually use milk on it too. The kiddies like it. MissISSIPPI. | | (Thanks for two good recipes. Both sound delicious and I i how good a hot | pudding like that can be for the chilly days that are just ahead, Do you notice how many things we are making these days all in one? Cakes with meringue baked right on and puddings ready to serve and casserole dishes in which the whole meal is cooked as one!—Juntia.) dressing: %4 ite), 2 table- tle cayenne qt. vinegar, il the whole le like this is home. kes the Best Pickles N’S stard ED PURE and write for Keen’s Recine ee steseces a 7 PRINCIPAL METHODS OF CANNING . One-period cold-pack method. . Fractional or intermittent sterilization. . Open kettle. . Steam-pressure. 1. The one-period cold-pack method is so called because the uncooked or partly cooked food is packed into a jar and covered with some liquid, such as syrup or water, and both the jar and its contents are heated simultaneously by boiling water or steam. This method may be used for all fruits and vegetables and is recommended for home use. It is a very simple process and completely sterilizes inasmuch as the product is placed in the sterilized jars which are closed during the cooking process so that the organisms present are killed and access by any bacteria from the air and other outside sources is rendered impossible. ‘The appearance of the finished product is superior as each berry or slice remains intact. There is no crushing. The flavour, colour, and texture are more natural. 2. The fractional or intermittent method, which involves the carrying on of the sterilization period for three successive days, is used in the case of vegetables which are not strictly fresh, and is especially applicable and desirable for those vegetables lacking acid, such as peas, corn, and beans. It is more thorough as regards sterilization than the one-day process owing to the fact that spores, which may develop after the earlier sterilization, are bound to succumb during the successive periods of sterilization, but the intermittent sterilization involves considerably more handling than is necessary in the one-day method; also more fuel is consumed. 3. The open kettle method consists of cooking the fruit or vegetable in an open kettle and then pouring into a sterilized jar. Unless the jar, cover, and rubber and all utensils are thoroughly sterilized and the process is carefully done there is always a danger of bacteria entering the jar while filling. This method is not advisable on account of so frequently resulting in insufficient sterilization and a product of inferior quality, frequently nothing more than a conglomerate mass, the texture and colour of which has been greatly impaired in the process. The excess quantity of sugar so frequently used tends to destroy the fresh fruit flavour. There must be a constant watch of the product while cooking as there is great danger of scorching. 4. The steam-pressure canner is constructed of very strong material, and has a tightly fitted lid which when stamped into place allows the steam to be held under high pressure and temperature. It is fitted with a steam-gauge and a thermometer. These register the number of pounds pressure and the temperature. A great heat is necessary to bring the temperature up quickly on account of the canner being made of heavy material. The advantages of this method are that it requires less time for complete sterilization to take place and is often the most successful. The disadvantages are that it requires special apparatus, which costs more than the average housekeeper can afford to pay, and it is not as successful for fruits as for vegetables. Ht CO DD NON-COOKING METHODS The non-cooking method of canning rhubarb, gooseberries, and sour cherries did not prove reliable. A peculiar flat taste was noticed when the product was tested. Several methods were used, including the following: The jars were packed with fresh, sound fruit, placed in a receptacle deep enough so that the water came four inches over the tops of the jars. The receptacle was placed under a source of fresh running water and the water was allowed to run for from ten to twenty minutes until all the air bubbles had disappeared. The jars were then sealed under water. Another method used: The jars after being packed with fresh sound fruit were filled with cold sterilized water and sealed. — INS VISIT SO. ni ttl WV M!HTVV@HM@@HTTm ]Z@Z::/T/_!:_HXX7TPA@TVHHT#@TMV]}TTMT_/_qV@TA]@EHM@!H/TT_@_| | VPEHMMMM MM]! !@qPT]/!/@qEHH MMT | V!TTTT]MHTHYHHTH@TTHTTTHTE@T@TTY MJT TWTT#@=TTV@V@@@@$@E@qKMe@q@q@qq]quq};CMXAWL TWX ™EF¢ “ON “ be \ S t0ff' Udder ety, - YY ln pitbtttrrerrrrarevenereserarenstittitonnittinn Sernrereesersrrrerrers tli Mt Villy 4 * Ae ANN SS ~~ WN AANA SY 4 4 Z Z A Y UY Y; Z Y j y Z Y Z Y Y Uy Z Z Z Z j Z |7 Z Y %Y j Z Z Y Z j Z j Z Z Z Y Z j Yy Z Z Wy j Z YG Z j ] GY ZY Z Y} y} Z 4 SAAS MAAS XS Wt bp ppp, Wt MMMM} Y “Wy Yy \\ WGA WV. Hdd MMAAY WG AANAAAAAN cover or jar. ARMA LL ig 8. Adding Salt-- l Fingers not touching inside of SS _Stilllll? ppthtdt “Vif ptrorry ' Fig: 9 illing Jar with Liquid. /. IL Milli tiyppyporyy Wie tif iped. Vill itt pip a , Yi ee ya? Faget 4 WY : Yi te Settthtiapslevtbt sb iret ttre Servs tts SIGPETETPPLPTPLESSS wrist} fi” 7 Y/ i s Sty SMM us 4 \ WY ua 33 Y SSS carder stn NOON W | : RAS WOW BWW ‘ 6. Cold dip =“ WN. g. Plunging into cold waler Fi rE ~ SS QQ "_""_ 2 x SS wttltittt! prtate YS 7 pp ptt eeee™” ptttth yt setts ttt GL st? 4 sttths? er sttt “fe .* SASAAANS ws SS eee Wass S Ss SS CUM Witt} iy “byl” L, tit 71?” 1th MHHMHHHH# @]eq]YW]!W MMq@@J@eEq@PHHTM@]@}E@e PHM HJ] @#H/V#H @!e}qEEeEq] | V_@qeqEEE@V qT ;eEY@q@#TE@!T@eEq@@C EHqT@J@Ee@@C@T@@T| Mq@eeX@TE@@#Y IPH TTTTHE@TE@EEEZZ_ 4 dt SES 40th e COCF Yl VS, 9 SCALDING Scalding means to immerse in boiling water to facilitate the removal of | skins, 2.e. tomatoes. | BLANCHING | Blanching is a longer process than scalding, and is used to loosen the skins, reduce the bulk, and drive out objectional acids. Blanching may be done with | either boiling water or steam. When done in boiling water only a small quantity | of material should be blanched at one time in order that the water may be kept | as near the boiling point as possible. For blanching in steam a deep kettle or wash-boiler can be used. ‘The food is put in a piece of cheesecloth or colander | and suspended in a tightly closed utensil. A very convenient process when using the wash boiler is to tie a piece of cheesecloth to handles, placing the food in the centre, covering tightly. When finished blanching, untie the ends | : and remove the cover, thus avoiding scalding yourself. The steam must penetrate to all parts of the mass and for this reason the products should not be crowded together, especially greens. COLD DIP All blanched or scalded products upon removal from the blancher should be immediately cold-dipped by plunging into cold water. While the food is to be cooled sufficiently to handle, it should not be allowed to remain long in the cold water as the water will become lukewarm, which softens the product and allows bacterial growth. The cold dip makes the products easier to handle, separates the skin from the pulp, firms the texture, and coagulates the colouring matter so it stays near the surface. Therefore, a better coloured finished pro- | duct is obtained. SYRUPS FOR CANNING The thickness of syrup is governed by the kind of fruit used and the de- | | sired sweetness of the finished product. Therefore, in order to obtain a uniform | richness, the syrups may be prepared in the following grades: 1. Thin syrup—1l cup sugar, 2 cups water; used for raspberries, peaches, pears. 2. Medium syrup—1 cup sugar, 1 cup water; used for more acid fruit as rhubarb, cherries. i 3. Thick syrup—2 cups sugar, 1 cup water; used for strawberries, plums. i) | All syrups are boiled for five minutes before using. | GENERAL RULES FOR CANNING FRUITS BY THE COLD-PACK METHOD + 1. Select fresh, ripe fruits, allowing the shortest time possible between time of picking and canning. It is not advisable to use overripe or soit fruit. Do not use fruit picked immediately after a rain as it becomes soft, and, in the case | of strawberries, often has sand or dirt adhering. i) | 2. Grade the fruits according to size, shape, degree of ripeness, and colour | | so that the contents of each jar will be as nearly uniform as possible. Pick over i and remove all fruit with bruised or decayed parts. | 3. Wash the small fruits by placing in a colander and sprinkling water 1) very carefully over them. | 4. The large firm fruits should be thoroughly washed, then blanched, and cold-dipped where necessary to remove skins, etc. (See directions for blanching on page 9). 5. Pack the fruit carefully into tested sterilized jars, packing as firmly as | possible without crushing the fruits. . 6. Fill the jars to overflowing with boiling hot syrup. 32159—2 ea. na a, We VE PE MPP ec e@etettét ett edecccceetcccccccccccecccecceccccccccceccceccceeece eo Fig. 10 Jars clamped %, and ready for steriliza- tion. Ss Naan SAA SSS ANAS pully > Wr NAAN SAA * SSS . MAGS QAGSS Y Ys] eksk Y” WS SS SN WA W AAAS QGL K»W y ‘ / Z My -, Yflllllusttlllttrerepeee SETS. yronepoenstoacnesrsesirsarestlltn ee SSX WS BOO DMO NW AAAI CN WW WAAAY \ SQ RSS WS \ Ww Mow’ QW. SSX AAAS AQQ“n“nnn~nnneyyyy WS QGKGK WS WM NW ~ GQ SS WS MG WS Net U8 et QQ{UAABWETT WS \ a hh cig e Jars inverted to cool and to test Z for leaks—Labelling. AAAAAS Saeeeeay BOON SHAN WOE MBB. o$&$pg Stttttt A petttttltte 3 Yl ¥ S RAE QE AAWAS ANA eeennnnaasneaanansannaantans LX ww. SN MMs lOO EL OOECA™ Uf Yslllllllttttt.ttttaprvaven iiviinparer vane jtenarTapannetedhe rencbtaee donee evr ttbinttheclsés Rity: MY 7 WS S IG » ‘Fig. ] 2.—Three utensils found in the modern home that may be utilized for home canning. RQ Mics NANANAASAASAAAAAAAARAAS SAAS MOA 'WW aes PP ual al 4% phttte SS x ., . 44 Sere% . 47 g pypaTteeee 26d A fs “4 IZ AAW MA : awe SAWS \ ‘\ S) “ene Fig. 13 Four Canadian Jar T ypes (Left to right) — Victory, Vacuum and pump for seal- ing, Safely seal, Jewel. 4 Ree AAS ~ Z 4 Z Z % 7 Z RO Sa : SS nv AAA AAA AAAS AAA AAA YZ Y Z Y Y Z Y y Yy Y Y Z Y ZY Y Z U Z Y YG Y ZY Y Y Yj Y % y Y Y Y ZY GY ZY Y Y Uy Y Y Y Y Y Y Y yj Y Y Y Y Yj Y yj Z Y Y Y Y) YG; Y Yy y Y ~AAAAAANS BWW NSA SSS QW" WS mz ~AN bs RRS Wo . NS Shta “04 SSAA MARA, NS RS RSS 11 7. Adjust rubbers, cover and partly seal. Neither fingers nor utensils should touch the inside of jar or cover. Place jar in sterilizer and fill with warm water at least two inches over top of jar. The water should be about the same temperature as the jar to avoid breaking. Boil the required length of time. 8. Remove from sterilizer and seal tightly, invert, and cool as quickly as possible, but avoid draughts as this is liable to crack jars. 9. Wash, label, and store. RECOMMENDED RECIPES FOR CANNING FRUITS The following recommended recipes for fruits are based on experimental work in the Horticultural Division, Ottawa. Recommended varieties will be found tabulated toward the close of the bulletin. APPLES Wash, pare, and quarter, or slice and drop into weak salt water to prevent discoloration. Blanch 14 minutes. Cold-dip. Pack in sterilized jars, and cover with water or thin syrup, 1 cup sugar, 4 cups water to overflowing. Half-seal. Sterilize 60 minutes. APPLE SAUCE Pare, core, and cook until soft with a small quantity of water. Press through a colander or strainer and measure, 4 cup sugar to 2 cups apple. Put into hot, sterilized jars, half-seal, and sterilize for 12 minutes. Canned apple sauce should be served as cold as possible. GOOSEBERRIES Wash and pick over berries and pack closely in sterilized jars, cover with boiling syrup, 1 cup sugar, 2 cups water. Partly seal, sterilize 16 minutes. RASPBERRIES Wash carefully, pack in sterilized jars. Cover with boiling syrup to over- flowing, using syrup made with 1 cup sugar and 2 cups water. Sterilize 16 minutes. RAW CANNING OF RASPBERRIES Pack washed fruit in hot sterilized jars. Fill jars with boiling syrup and seal tightly. Place Jars in a wash-tub, or similar vessel, and fill it with enough boiling water to come three inches over the top of the jars. Place a blanket over the tub and leave until cold, or overnight. Invert to test for leaks. STRAW BERRIES Wash and stem carefully. Pack in sterilized jars and fill with boiling syrup, using 2 cups sugar to 1 cup water. Partly seal and sterilize 16 minutes. See page 45 for best varieties. PLUMS Wash, pick and pack in sterilized jars, fill with boiling syrup, using 2 cups sugar to 1 cup water, partly seal and sterilize 20 minutes. CHERRIES Wash carefully and pit. Pack in sterilized jars and cover with boiling syrup, using 1 cup sugar to 1 cup water, partly seal, and sterilize 20 minutes. 32159—24 ] 2 PEACHES Blanch fruit two minutes, cold-dip, remove skins, cut in halves and pack in sterilized jars. Fill with boiling syrup, using 1 cup sugar to 2 cups water. Partly seal and sterilize 16 minutes. PEARS Pare, cut in halves, drop in weak salted water to prevent discoloration. Pack in jars. Add boiling syrup using 1 cup sugar to 2 cups water. Partly seal and sterilize 30 minutes. PINEAPPLE Pare, remove eyes, shred or cut into slices or small uniform pieces. Pack in sterilized jars. [Fill with boiling syrup, using 1 cup sugar to 2 cups water. Partly seal and sterilize 30 minutes. RHUBARB Wash, cut in inch pieces, blanch 1 minute, cold-dip and pack in sterilized jars. Fill with boiling syrup using 1 cup sugar to 1, cup water. Partly seal and sterilize 20 minutes. GENERAL RULES FOR CANNING VEGETABLES BY THE COLD-PACK METHOD Select freshly gathered vegetables. Avoid using very dirty veget tables. Can if possible the day they are picked. Do not use wilted greens for canning; if only slightly wilted let stand in cold water until they become crisp again. 5. Wash thoroughly with a brush such vegetables as beets, carrots, etc. 6. Can only a small quantity of vegetables at a time, especially in hot weather. It 1s necessary to carry on the various steps in the canning process as rapidly as possible to prevent loss of flavour, and the « development of flat sour, _ which is very injurious to health. Grade as to size, shape and degree of tenderness and colour. Where Semen are sliced or cubed, the pieces should be of uniform size and shape. 8. All vegetables should be blanched or scalded as described on page 9. This must be followed by the cold dip. It is advisable to blanch such vegetables as spinach, swiss chard, beet green in steam rather than in boiling water, as there is less loss of valuable mineral matter. Pack carefully into tested, hot, sterili zed jars and add 4 teaspoonfull of salt to each pint jar. Fill to overflowing with boiling water. Rubbers and caps are placed in position and the same method as given for fruit is applied. 1 2. 3. 4. RECOMMENDED RECIPES FOR CANNING VEGETABLES The following recipes recommended for canning vegetables are based on experiments in the Horticultural Division, Ottawa. Recommended varieties of some vegetables will be found tabulated toward the close of the Bulletin. ASPARAGUS It is of greatest importance that asparagus for canning be fresh and tender. Select tips of uniform size and maturity. Wash carefully. Remove any tough, woody portions. Cut in right length for jars and tie in bunches. Blanch by immersing the lower ends in boiling water 3 minutes, then immerse the entire bunch for 2 minutes longer. Cold- dip and pack c carefully in sterilized jars, tips up. Add 3 teaspoonful of salt to each pint jar. Fill to overflowing with boiling water. Sterilize 13 hours, or by the intermittent method, 4 hour, on three suc- cessive days. : : _ ee 13 GREENS Can spinach, swiss chard, beet greens as soon after picking as possible. Reject any imperfect portions. Wash carefully and blanch in steam 15 minutes. Cold dip and pack firmly in sterilized jars adding 4 teaspoonful salt to each pint jar. Fill to overflowing with boiling water. Sterilize for 2 hours. BEANS (green and wax) Wash, remove ends and strings. Leave whole or cut into inch lengths as desired. Blanch 5 minutes, cold-dip and pack in sterilized jars, adding 1 tea- spoonful salt to each quart jar. Completely fill jar with boiling water. Sterilize 3 hours on one day, or 1 hour on three successive days. PEAS It is of the greatest importance that peas for canning be young and canned within five hours after picking. Blanch 5 minutes, cold-dip, pack in sterilized jars, add 1 teaspoonful of salt to each quart jar and fill completely with boiling water. Avoid too close a pack, as some of the peas may break, thereby giving an undesirable cloudy appearance to the liquid. Sterilize 3 hours on one day, or 1 hour on three successive days. CORN Great care in the selection of corn for canning is essential for success. It is preferable to can it within one-half hour after gathering, as spoilage is much more liable to occur if it is allowed to stand. However, it will keep fresh for some time if the husks and a considerable piece of the shank are left on. It is important to select corn at the proper stage of development for, if too ripe, it becomes dry and discoloured during the processing, whereas underripe corn is lacking in both flavour and food value. Meruop No. 1, Sweet corn cut from cobs. Blanch the corn on the cob for 5 minutes; cold-dip. Cut off the kernels with a thin sharp knife and. pack in sterilized jars. (The corn swells somewhat during sterilization, hence avoid too close a pack.) Add 4 teaspoonful of salt to each pint jar. Completely fill jars with boiling water. Sterilize 3 hours, or 1 hour on three successive days. In canning corn by this method it is advisable to use only pint jars, as the finely divided condition of the corn as well as the viscous condition of the liquid in the jars prevents them from rapidly attaining the boiling point, hence the smaller the jar the sooner that point is reached. MernHop No. 2, Sweet corn on the cob. Select small cobs of uniform size and maturity. Cut off tips of ears if necessary to get them into the jar. Avoid leaving any broken kernels as they give a cloudy appearance to the liquid in the jar. Blanch 10 minutes and cold-dip. Pack cobs closely in wide-mouthed sterilized quart jars, alternating the butts and tips. Add 1 teaspoonful of salt to each jar. Fill completely with boiling water. Sterilize 1 hour on three successive days. When required for table use, heat corn in a steamer, as it is much more attractive than if allowed to boil in water a second time. BEETS Select only young and tender beets and put uniform sizes together. Wash thoroughly, and cut off the tops, leaving at least 2 inches of stem; also leave the long tap-root to prevent loss of colour. Blanch 15 minutes, cold-dip and scrape off skins and stems. Pack, closely fitting the second layer into the first layer in sterilized jars. Add 1 teaspoonful of salt to each quart jar. Fill com- pletely with boiling water. Sterilize 1 hour. , "i a ee ; 14 CARROTS Wash and scrub carrots. Blanch 5 minutes. Cold-dip and pack whole or in uniform slices in sterilized jars. Add 1 teaspoonful salt to each quart Jar and completely fill it with boiling water. Sterilize 2 hours. TOMATOES Choose medium-sized tomatoes of uniform ripeness and colour, wash and blanch until skins are loose; cold-dip; and remove the skins and cores. Pack whole in sterilized jars, filling the spaces with boiling strained tomato juice, made by cooking large and broken tomatoes until well cooked, and then straining, adding 1 teaspoonful salt. to each quart of Juice. Sterilize 22 minutes. Tomatoes may be cut in pieces, packed closely in jars, and sterilized 25 minutes. If this is done add no liquid. ‘Tomatoes may also be packed in jars, 1 teaspoonful salt added to each quart jar, and jar filled to overflowing with boiling water. Sterilize 22 minutes. CAULIFLOWER Wash and divide head into uniform pieces for packing. Soak in salted water one hour to remove any insects which may be present. Blanch 5 minutes; cold-dip. Pack closely in sterilized jars. Add 1 teaspoonful salt to each quart jar. Completely fill with boiling water. Sterilize 13 hours. CANNED PUMPKIN AND SQUASH (For pie-filling) Cut into convenient sections. Remove soft pulp containing the seeds, also the skins. Cook for 30 minutes to reduce pulp. Add ¢ cups sugar and 1 tea- spoonful salt to each quart of pulp. Pack into sterilized jars. Adjust rubber and top and sterilize 1 hour. MUSHROOMS Wash and trim the mushrooms. If small, can whole; if large, they may be cut into sections. Blanch for 5 minutes. Remove and cold-dip very quickly. Pack them in jars and add boiling water to cover. Add 1 teaspoonful salt to a quart jar. Half-seal and sterilize 90 minutes. FRUIT JAM When making jam, the whole small fruit or broken berries can be used to a good advantage, as they give a fine colour and flavour and the mixture is alike throughout when the product is finished. It is always best to select fresh, slightly underripe fruit, at least one half the quantity should be slightly underripe. This contains the pectin which gives a jelly-like consistency to the finished product. Cooking in small quantities is always advisable as the fruit is cooked more rapidly which aids in retaining colour and flavour. Jam should always be cooked in a porcelain-lined vessel and stirred con- stantly with wooden spoon or paddle to prevent scorching. Move the spoon slowly across centre of vessel first one way then the opposite and next around the pan. Do not stir rapidly or beat the mixture. One pound of sugar to each pound of fruit may be used, but very good results have been obtained from using three-fourths of a pound of sugar to each pound of fruit. ‘The sugar acts as an antiseptic when cooked to the proper concentration. A thermometer will be found very useful in making jams, cooking to 220° Fahrenheit; or cook a small quantity in a spoon and when it flakes off the side of spoon remove from fire and pour at once into sterilized hot glasses and cool as quickly as possible. Cover with a thin sheet of hot paraffin. Seal and store in a dry, dark place. RECOMMENDED RECIPES FOR FRUIT JAM These recipes are based on experimental. *k in the Horticultural Divi- sion, Ottawa, Ont. STRAWBERRY JM & Wash and hull strawberries. Weigh, and to each pound of berries add 1 pound of sugar. Let stand overnight. In morning boil for 30 minutes (220° F.) _ Pour into sterilized jars, and when cool, seal over with parrafin. GRAPE JAM Wash grapes picked from the stems, press with thumb and forefinger on the grapes, one by one, to separate the pulp from the skin. Heat the pulp over the fire until it softens and changes colour a little, then rub through a sieve. To the pulp add the skins and equal weight of sugar. Mix and let cook about 15 minutes. Cool, cover with paraffin wax and seal. PLUM JAM Wash, weigh and pick fruit. Allow one pound of sugar to every pound of fruit and let stand overnight. Put on back of stove and bring slowly to boil- ing point and boil until 220° F. is reached. RECIPE FOR PRESERVING PLUMS The following recipe for preserving plums has been found to be the best for American plums. The recipe was supplied by Mrs. Dora M. Robson, Ottawa, Ont. “The plums were not quite ripe, being partly red and partly yellow. No ripe or all red plums were used, and to this is attributed part of the success of this formula. The fruit was weighed and put into a preserving kettle at the back of the range, a few of the plums being crushed. The fruit was left here until the slow heat drew the juices out, then the preserving kettle was drawn forward and the plums cooked slowly until they.were thoroughly done. One pound of heated sugar was then added to 1 pound of fruit, including stones and skin. The fruit was then left on the range just long enough to be sure all the sugar had melted and boiled up once, probably about 3 minutes. No water was put with the plums.” When a gas range is used, the plums might be left in a very slow oven, covered, until all the juices are drawn out, instead of leaving them on the back of the stove. SAND CHERRY JAM Wash and pick over cherries. To each pound of fruit add 1 pound of sugar and allow to stand overnight. Boil for 30 minutes or until jam (220° F.). JELLY With the average housekeeper you will always find an element of uncer- tainty as to the result of her work when making jelly. Two of the most fre- quent questions asked are “Why does my jelly not harden?” and “What causes it to become sticky?” After several years of experimenting it has been found that in order to make a good jelly it is essential to have fruits which contain pectin and acid. Pectin is a substance soluble in hot water which, when cooked in the presence of sugar and acid and cooled, gives the right consistency to jelly. The best fruits are those which contain both ingredients in the proper 16 proportions, such, as, apples, grapes, currants, plums; while such fruits as straw- berries, blueberries, etc., require the addition of a fruit high in pectin content, such ‘as apples or currants. he Just ripe or slightly un rye fruit should be used. When it becomes overripe the pectin is changed and loses in value for jelly-making. | Examine the fruit very carefully and remove all decayed parts. Wash and cut the fruits into small pieces, using all the cores and skins. Put into a saucepan and add enough water to barely cover them, and cook slowly to draw out the juices. With juicy fruits like grapes, red currants and berries, mash well at the beginning and do not add any water. Heat thoroughly in a double boiler. Then drain through a moistened double cheesecloth, or flannel jelly-bag. Some housekeepers take the second and third extraction and combine it with the first, or it may be used in the making of jams and marmalades. Directions usually call for equal quantities of sugar and juice irrespective of the kind of juice. The amount of sugar may be based upon the amount of pectin in the juice. A large proportion of sugar can be used with those fruits which contain a large amount of pectin. The use of too small a quantity of sugar results in a tough jelly. With fruits having a small pectin content, as in some berries, three-fourths as much sugar can be used. A soft, sticky jelly indicates too much sugar, providing the pectin and acid are present. To determine the amount of sugar needed, mix 1 tablespoon of juice with 1 tablespoon of grain alcohol. If a firm jelly forms, use equal measures of sugar and juice; if a loose, $ cup sugar, 1 of juice; and if a very loose jelly, 4 cup sugar and 1 of juice are the best proportions. After determining the proportions of sugar to be used, measure about 7 to 8 cups of juice into a saucepan, about four or five times as great in volume as the juice. There is a great tendency for juice to boil over once the sugar is added. Boil rapidly for ten to fifteen minutes and add the sugar which has been heated in a slow oven. By adding the warm sugar the temperature is only slightly lowered, therefore shortening the time of boiling. Long boiling gives a dark colour and strong flavour. A candy thermometer will be found a great asset in the making of jelly or jam. Boil rapidly until it reaches 220°F. or, to test: without a thermometer, dip a wooden spoon into the hot liquid and as the jelly leaves the spoon it should flake or sheet off, or two drops should merge as one. Remove from fire, skim and pour immediately into hot sterilized jars. To ensure clearness it may be strained through a double cheesecloth moistened in hot water. This will remove all particles that may be left in skimming. Allow jelly to cool quickly, avoiding all dust, then cover with paraffin wax, put on covers, label and store in a cool dark place. A good jelly should be clear and sparkling and firm enough to retain the shape of the mould when turned out, should be tender enough to quiver without breaking, and of a good flavour. CRAB APPLE JELLY Pick over, wash, remove blossom-end, and cut into quarters. Put into saucepan and almost cover with water and cook until soft. Strain the juice, and when cool test for pectin, to determine the proportion of sugar to be used. Measure the sugar and juice. If a good variety of fresh, slightly underripe crabs have been used it will take about equal proportions of sugar and juice. Boil the Juice 20 minutes and add the warmed sugar. Cook rapidly till it reaches 220°F, Skim and pour into sterilized glasses. When cool seal, label, ‘i and store. nag, See page 34 for the best varieties of crab apples for jelly-making. fey EN a en TS NE UT I a =~ _ eee —— v 5 i | d ‘ 17 We” : nt, APPLE MINT JELLY i Extract the juice as for crab apple jelly and to each quart of juice add the crushed leaves and stalks from a bunch of mint. Let boil 20 minutes, then strain ta into a clean saucepan and add 3 cups of warmed sugar and boil until it reaches a 220°F'., and, if desired, tint delicately with green colour paste. Pour into hot 08 sterilized glasses. Cool, seal, label, and store. raw ash | SPICED APPLE JELLY ible : : “ For every half peck of apples use 3 pints of vinegar and 1 pint of water. “ih Cook until soft, then drain. Boil the juice 20 minutes with 1 ounce whole cinna- ) : : ° mon and 4 ounce whole cloves tied in a bag. Add hot sugar, using 3 cup to each ‘ cup Juice and boil until it reaches 220°F. Cool, seal, label, and store. Each a“ variety will need slight changes in proportion. This recipe applies particularly vo to Duchess apples. ie PLUM JELLY 10 88 Proceed as for crab apple jelly. elly GRAPE JELLY } . . - i | Use slightly underripe grapes, wash, place a layer in saucepan and mash gar well, then add more grapes and mash and set saucepan over hot water to draw cup | out Juices. Strain juice through double chessecloth. Test for pectin and boil | about 10 minutes and add heated sugar. It will take about equal proportions of It 7 sugar and juice. Continue boiling until it reaches the jelly stage. Pour into Ime | hot sterilized glasses, cool, seal, label, and store. ris | has RED CURRANT JELLY nly Wash and stem and proceed the same as for grape jelly. $ 8 ' BLACK CURRANT JELLY lly ' a Can be made the same as red currant jelly, but better results were obtained | ) uld by adding a small quantity of water about one-third to one-half the quantity of . > currants, and proceed the same as for red currants. ai be ROWAN BERRY JELLY ave Pick over, wash, and stem berries, put them into a preserving kettle with Y just enough water to cover. Boil until soft and strain through a jelly bag. Measure juice and sugar using equal proportions. Boil the juice 20 minutes and he add the hot sugar and boil until jelly stage is reached 220°F. ut : Pour into hot sterilized glasses, cool, seal, label, and store. | This will be found quite nice to serve with cold meats and chicken. | RASPBERRY JELLY . Pick over and put fruit into a double boiler to draw out juices. Then strain to and measure juice. Allow # cups sugar for every cup of juice. Boil juice rapidly ee, for 20 minutes, add the warm sugar, and continue boiling until it reaches 220° F. od, If a firmer jelly is desired, apple juice may be used,in proportion of half-in-half, pe | or one-third raspberry juice to two-thirds apple juice. ‘ | BARBERRY JELLY ® el, Gather the barberries as soon as they have been touched by the frost. Stem, | ash, and to every 4 quarts allow 1 cup of water. Cook until the juice presses ut easily, remove from the fire, mash, strain and measure the juice. 82159—3 = 7 os Bas ; ee an sales cme an — oo i ; : — wl vas" 2 = ae Soe ae SALTING WITHOUT FERMENTATION The vegetables are washed, the water drained off, and the vegetables weighed. The best results are obtained when 25 pounds of salt are used to every 100 pounds of vegetables. ' Spread a layer of the vegetable 1 inch deep in the bottom of the crock and — sprinkle with salt, being careful to distribute the salt evenly throughout the crock. Continue making alternate layers of vegetable and salt until the crock is nearly full. Cover with a piece of cotton or a doube thickness of cheesecloth. Over this put a plate or a piece of board and on top, a clean brick or stone. 22 The container should now be set aside in a cool place. If at the end of 24 hours the salt and the pressure on the vegetables have not extracted brine enough to cover, add a brine made by dissolving 1 pound of salt in 2 quarts of water. Enough brine should be added to come above the plate or board. Set aside in a place where it will not be disturbed and cover with hot paraffin wax. The following vegetables may be preserved by this method: beet tops, spinach, string beans, green peas, corn and cabbage. The beans should be cut in two-inch pieces; the peas shelled; the corn cooked for 10 minutes to set the milk, and cut off the cob with a sharp knife. It has been found that in preparing salted beans for the table, it 1s much better to soak the beans for 2 hours in the morning, changing the water several times, and also changing the water while cooking, than it is to soak the beans over night. Long soaking softens the beans. FERMENTATION WITH DRY SALTING In this method the vegetables are washed, the water drained off and the vegetables weighed, using 3 pounds of salt to every 100 pounds of vegetables. No water is used. The salt extracts the water from the vegetables. Spread layers of vegetables 1 inch thick in a crock, covering each with a very thin layer of salt, being careful to distribute the salt evenly, until the crock is three parts full. Place a cloth over the top, then a plate turned upside down or a piece of clean board, and a weight. A 10-pound weight is sufficient for a 5-gallon crock. The container should be allowed to stand in a warm room for from eight to ten days. When the bubbles of gas cease to appear the fermentation is complete. A layer of hot paraffin wax about 4-in thick is poured over the top to prevent a scum forming. It is very important that the wax should not be added before the fermentation ceases. The following vegetables may be preserved by this method: cabbage (sauerkraut), string beans, beet tops. FERMENTATION IN BRINE Wash the vegetables, drain off the water, and pack in a crock until nearly full. Prepare a weak brine, using 3 pint of vinegar and 3 cup of salt to each gallon of water. If a 5-gallon crock is used, 2% gallons of brine will be necessary. This must be covered with a cloth, a piece of clean board or a plate, and a weight. The container must be left in a warm place until the fermentation has ceased, and then taken to a cool place where it will not be disturbed after covering with hot paraffin wax. ; The following vegetables may be preserved by this method: Cucumbers, string beans, tomatoes, beets, peas, and corn. When salting cucumbers, a layer of dill and a handful of mixed spice may be placed on the bottom and top of the crock. Green tomatoes may also be prepared with dill and spices. Beets should not be peeled or sliced before being fermented or they will lose their colour and flavour. Fermented corn may be used in the preparation. of such dishes as chowders or omelets, where the acid taste may not be objectionable, as it might be to some people if the corn were eaten alone. SAUERKRAUT In making sauerkraut the outer green leaves of the cabbage and any decayed or bruised leaves should be discarded, as well as the core. | ¢ . The cabbage should be shredded with a slaw-cutter or a sharp knife. After \/, weighing, pack immediately in a water-tight receptacle. It has been found that 1 pound of salt to 40 pounds of cabbage gives the best flavour to the finished . - product. { | The cabbage should be pressed down as firmly as possible and covered with a cloth, board and weight. The weight should be sufficient to cause the brine to rise above the board. The container should be set in a warm place until fermentation is complete. Before adding a layer of paraffin, the scum should be taken off. It is not necessary to add a layer of paraffin if the sauerkraut is made late in the fall, and can be frozen as soon as the fermentation is complete. PICKLES In pickles, the preservation is effected by the use of vinegar and spice. This means that the strength of the vinegar must be sufficient to exert a preservative action, also that there must be enough of it to cover the material pickled. Pickles have little food value, but they make a meal more palatable. They should never be given to children. There are three main classes of , pickles: (1) sweet fruit or vegetable pickles; (2) sour pickles which include mustard pickles; and (3) that large variety of pickles in which the material is chopped finely. There are many and varied recipes, but the following are a few that have been tested in our kitchen. SWEET PICELED FRUIT (Peaches, pears, sweet apples, crab apples, etc.) 4 ei 1 peck prepared fruit 2 ounces stick cinnamon 1 quart of vinegar 1 ounce cloves 1 cup water 4 pounds sugar Boil the sugar, vinegar and spices, 2Qs minutes. Dip peaches in boiling water and rub off the fur, but do not pgs pare pears and apples. The crab apples may be pickled with the skins on. Stick fruit with whole cloves. Put ; into syrup and cook until soft, using a quarter or half of the fruit at a time. as i SOUR PICKLES, VEGETABLES y (Onions, cucumber, cauliflower and green tomato) | These vegetables may be used separately or mixed. Wash and prepare | vegetables. Make a brine, using 2 quarts of boiling water and 14 cups salt. Pour over the vegetables and let stand 2 days. Drain and cover with more brine. Let stand 2 days and drain again. When using onions, take fresh brine . and heat to a boiling point; put in onions and boil three minutes; drain. Cover | vegetables with a special vinegar made as follows:— i er | 1 gallon vinegar 2 sticks cinnamon z | 1 cup sugar (optional) 2 tablespoons whole spice 4 red peppers 2 tablespoons mace é - . . A ' por Tie spices in a cheesecloth bag and boil in vinegar for ten minutes; pour | kd J over vegetables; bottle > A — MUSTARD PICKLE FOR MIXED VEGETABLES Prepare the vegetables and give them the brine treatment described in the recipe for sour pickles. Make a dy ressing from the following recipe. + to 4 cup sugar 2 tablespoons flour 1 ounce ground mustard 1 pint vinegar Mix the ingredients and stir into the hot vinegar. Cook until well thick- ened. Pour while hot over the vegetables; bottle. - BEAN PICKLES Take 1 peck of butter beans: cut in 1-inch lengths; and cook weak salt water. Take 3 pints of cider vinega1 bring to a boil and mix in 3 pounds sugar, 1 cup mustard, 14 cups of flour, 2 tablespoons tumeric, 2 table- spoons i seed, wet with cold vinegar. Cook 5 minutes. stirring constantly. Pour over beans: and bottle when cold. 5 hour in SPICED RIPE CUCUMBERS 12 ripe cucumbers | 15 cups sugar I 2 cups vinegar 2 1 teaspoon salt tablespoon whole cloves tablespoon whole allspice tablespoons cinnamon bark 1 tablespoon white mustard seed Cut the cucumbers in slices 1-inch thick. Place over them 4 cup salt. Let stand overnight. Drain and wash them in cold water. Mix the sugar, vinegar and spices, and boil them together for 5 minutes. Add cucumbers, and cook slowly until tender. When done, the cucumbers should have a clear appearance and the liquid should be the consistency of a medium thick syrup. in a bowl and sprinkle RIPE CUCUMBER PICKLE Cut cucumbers in halves lengthwise. Cover with alum-w ater, allowing 2 teaspoons powdered alum to each quart of water. Heat gradually to a boiling point, then let stand on back of range for 2 hours. Remove from alum water and chill in ice-water. Make a syrup by boiling for 5 minutes 2 pounds of sugar, 1 pint of vinegar with 2 tablespoons each of whole cloves and a stick of cinnamon tied in a piece of muslin. Add cucumbers and cook 10 minutes. Remove cucumbers to a stone jar, and pour over them the syrup. Scald syrup three successive morn- ings and return to cucumbers. UNRIPE CUCUMBER PICKLE (GHERKIN ) Wipe 4 quarts small unripe cucumbers. Put in a stone jar and add 1 cup of salt dissolved in 2 quarts boiling water, let stand 3 days. Drain cucumbers from brine, bring brine to boiling point, pour over cucumbers, and again let stand 3 days; repeat. Drain. Wipe cucumbers, and pour over 1 gallon boiling water in which 1 tablespoon of alum has been dissolved. Let stand 6 hours then drain from alum water. Cook cucumbers 10 minutes, a few at a time. in quarter of the following mixture heated to the boiling point, and boil ten minutes. ablespoons allspice 1 gallon vinegar 2 ta 2 tablespoons cloves 4 red peppers 2 sticks cinnamon Strain remaining liquid over pickles which have been put in a stone jar. RS ae a agen —_ awe Se pe a [a ‘vada ‘. wy 25 | : GREEN TOMATO PICKLE - ry , \ 4 quarts green tomatoes 4 small onions } 4 green peppers __ Slice the tomatoes and onions, sprinkle with 5 cup of salt and leave over- ? night in a crock. The next morning drain off the brine. Put in a preserving kettle 1 quart of vinegar, 1 level teaspoon each of black pepper, mustard seed, celery seed, cloves, allspice and cinnamon and 3 cup of sugar. Bring to a boil and add the prepared tomatoes, onions and peppers, cook slowly for 30 minutes. Fill jars, and seal. : GREEN TOMATO SAUCE ) 2 dozen iarge tomatoes. 2 pounds brown sugar. | 14 dozen apples. 2 ounces mustard. — | 4+ pound salt. 2 tablespoons ground ginger. | 4 large green sweet peppers. 2 pints vinegar. 1 red pepper. 6 large onions. | Boil 14 hours. GREEN TOMATO MINCE MEAT 1 peck green tomatoes. 2 teaspoons cinnamon. 1 peck apples. 2 pounds raisins. . 6 pounds brown sugar. 2 teaspoons cloves. 2 pounds currants. 2 teaspoons allspice. Cook 3 hours. ; ¢ CHILI SAUCE NO. 1 12 tomatoes. 1 onion. | 3 6 apples. 2 green peppers. 1 bunch celery. 3 cups vinegar. 2 red peppers. 3 tablespoons cinnamon. 13 cup sugar. 4 teaspoon allspice. 1 teaspoon ginger, ° . . Chop and mix all together and boil 14 hours. CHILI SAUCE et | 18 ripe tomatoes. 1 tablespoon mustard. 2 or 3 red peppers. I tablespoon cinnamon. - ? / 2 tablespoons salt. 1 tablespoon celery seed. / i ) {/ 1 tablespoon ginger. 1 quart vinegar. 1 tablespoon allspice. 4 cup sugar. 1 tablespoon cloves. 2 onions. _* nw * . ~ . Remove skins from tomatoes and cut in pieces. Cut up peppers and onions very finely. Add spices and vinegar and boil for about 2 hours, until mixture is right consistency, being careful it does not scorch. BORDEAUX SAUCE ! 4 quarts finely chopped cabbage. 6 quarts finely chopped red peppers. a0 a 2 quarts finely chopped green tomatoes. 6 quarts finely chopped onions, 2 pounds sugar. 1 ounce mustard seed. 4 cup salt. 4, ounce celery seed. ' 2 quarts vinegar. 5 ounce, or less tumeric. - Mix-all together and boil until thick and bottle. ' — — ner mer. a ee _ : ae FR 9 iy 26 PEPPER RELISH 12 large onions. 12 large red peppers. 12 large green peppers. 12 large yellow peppers. Chop exceedingly fine, cover with boiling water, slightly salted. Let stand 10 minutes, then drain. Do this three times, the last time pressing in a cloth. Add 1 quart of vinegar, 3 cups of sugar and cook slowly 1 hour. RAISIN RELISH. ounce mustard seed. ounce celery seed. ounce ground or grated ginger. ounce red pepper. medium-sized chopped onion. 1 pound raisins. 1 pound (4 cups) brown sugar. 14, pints (3 cups) vinegar. 21 pounds apples. 4 pound (4 cup) salt. fmt CO! Dole Nie tol Peel, core, and chop the apples; add other ingredients and boil 30 minutes. CELERY RELISH teaspoon salt. pint vinegar. cup sugar. teaspoon mustard. 1 quart chopped celery. 1 cup chopped white onion. 2 large red peppers. it 2 large green peppers. pam DO et pe Chop the celery and onion and cook them separately in salted water until they begin to be tender. Drain them and add the chopped peppers. Add the a other ingredients and cook until vegetables are tender, and bottle. APPLE CATSUP Quarter, core and pare 12 sour apples. Put in a saucepan, cover with water, and let simmer untii soft. Nearly all of the water should be evaporated. Rub through a sieve and to each quart of pulp add the following: 1 cup sugar. 1 teaspoon cloves. 2 grated onions. 1 tablespoon salt. 2 cups cider vinegar. 2 teaspoons cinnamon. 1 teaspoon mustard. Bring the catsup to a boil and let simmer gently for 1 hour. Bottle, cork, and seal. — ie aE ae + GRAPE CATSUP Peete he” = paca ? 4 pounds grapes 13 pound sugar : 3 pint cider vinegar 2 teaspoons ground cinnamon es 1 teaspoon cloves 1 teaspoon ground allspice ae 1 teaspoon salt Wash and ‘stem grapes. Place in saucepan with vinegar, and cook for 15 minutes; rub through sieve fine enough to retain the seeds and skins. Boil pulp until thick, add other ingredients and boil half an hour longer. Fill into hot. sterilized jars or bottles, and seal. 27 APPLE CHUTNBY Pare and core five pounds tart apples. Cook gently with two pounds of brown sugar and two quarts of vinegar until thick and smooth. Remove from fire and add two pounds of finely chopped raisins, a minced clove of garlic, 2 tablespoons of mustard, and 2 of ginger; salt to taste, and three red peppers, chopped. , Mix well and let stand eight hours. It may be sealed in small jars for future use. SPICED GRAPES Weigh out 7 pounds of grapes and slip the pulps from the skins. Put the pulp over the fire and let simmer until softened, then press through a sieve fine enough to retain seeds. Add this sifted pulp to the skins with 4 pounds of sugar, 1 pint of vinegar, 1 nutmeg grated, 14 tablespoonfuls of ground cinna- mon and a scant tablespoonful of ground cloves. Let the whole simmer very gently for 2 hours. Put in sterilized jars, and seal. PICKLED ROSE HIPS Pick rose hips that are not too ripe; leave a short piece of stem on each, but cut them even; wash; put them in a saucepan with sufficient boiling water to cover, and let simmer until tender. Drain off the water and reserve it. When the fruit is cold, cut a small piece off the flower-end and remove seeds, being careful not to break the fruit. Make a syrup, allowing 2 cupfuls of vinegar and 1 cuptul of the water in which the hips were cooked to every 2 pounds of fruit. Strain into a saucepan, adding 4 cupfuls of sugar, + ounce of cloves, and 4 ounce of cinnamon stick, and stir over the fire until the sugar is dissolved; then boil the syrup for 15 minutes, add the hips, and boil for 20 minutes longer. Bottle.».This will be found excellent to serve with lamb or came. | : _ STORAGE A cool, dark, dry place is ideal for the storage of canned products. Heat favours the growth of bacteria; light causes fading; while dampness furthers the growth of moulds and may even cause rust on the metal fastenings of jars. Do not allow canned goods to lie about under uncertain conditions. Wash the jars and label neatly with name of product and date when canned. If dark storage is not available wrap all jars in paper to exclude the light. If a damp atmosphere is positively unavoidable examine the rubbers on the jars from time to time, as mould may attack them, making possible the admission of air and bacteria to the contents of the jar. A container for canned goods should be of a size to suit the needs of the household; not so large that its contents cannot be consumed shortly after opening, or deterioration and spoilage will occur. It is a wise precaution to boil canned vegetable products for a few minutes after they are removed from the jar. This does not imply that they must be eaten hot. When the vegetables are required for salads, ete., they may be set aside after boiling and chilled before use. ee a - aeliniaes a — ER TTP eee EE ee ee ee Sern i pe : 28 TIME TABLE FOR CANNING eee ee = = = te eeennstasssssasennneenenen STERILIZATION — Blanching { Hot water Steam pressure | Steam pressure ) Bath 5 to 10 lb. 10 to 15 lb. Minutes Minutes Minutes Minutes Hy VEGETABLE— ! PBDAFAR UB occ 4 yh sete oka wa 3 to 5 90 60 40 Rea ea ee On 10 to 15 60 60 40 DTUsselS Sprouts 6 cocks cesses cu. 5 to 10 120 60 40 Be a ge 5 to 10 120 60 40 } OY ne nl ee 3 60 3 20 7 RPC oa oc cc acces ceca. | 5 120 60 40 ' SO eG 5 to 10 180 90 60 i | ile > a, 15 120 60 40 ) LID PGIM..... Sobavedts ......- 5 to 10 180 60 40 1 PRR Mien th ttt... ss.) 8to 10 180 60 40 ! gue <() Beers. cre oe 60 60 40 if spigih Stes) 5 to 10 180 60 40 a os oo ta SE a) (cc an a ee 120 60 40 PUTTIN Do ie Ss eas To loosen skins 22 60 40 | PE a ee 5 90 50 3 FRvIT— Ce ET SRE Sa a Pe oe 60 8 PROTIOOULS EO, og ons cc cv caccses 1 to 2 16 10 eee cy |. hn i a ec 16 10 BRIE OLTIOMEIET sO ica s gon oa-kla vse dole doe even ccc 16 10 PREM ON ST ys kool ocaen ccc cnn we 20 10 CSR ea ry re 16 10 cogil, SCE. ea Ne ie ac a 16 10 | SUE ER) iia) Bea 4 30 8 jn UE Re ee A To loosen skins 16 10 ORIN ee ig aaa a 20 10 yo ie a 3 30 10 CRI re ter Cre US ku. 14 20 8 RUE PNR 2 ais Usa Cacwle ary 0 6 BAL PO oe ee, 16 10 etc, ae rn co ao art, 13 20 15 cue 2 act: 7. en a! aa 16 10 a IS i a a ee ee RELATIVE VALUE OF DIFFERENT VARIETIES OF FRUITS AND VEGETABLES WHEN CANNED AND PRESERVED BEANS—CANNED 1919 —— Relative | Relative Relative | clearness | clearness Relative Total I Variety colour, | before after Texture, | Flavour, Uni- number 15 points | opening, | opening, | 15 points | 20 points | formity, | of points, 10 points | 10 points 10 points 8 i | ; Bountiful Green Bush........ 13 10 10 13 18 8 72 ; Budder Boys........50.... Me ¥23 93 9% 12 17 7 673 Burpee Stringless Green Pod. 3 94 4 10 14 7 63 Challenge Black Wax........ 134 gi 3 12 16 8 683 2 a ie ee 14 9} gi 13 17 8 Dwarf French Excelsior...... 14 10 10 14 16 8 Extra Early Valentine........ 13 8 8 13 16 7 Grennell Rustless Wax....... 124 Qi gi 8 12 7 raodson Wax... ..2 Wealthy Yellow Transparent i c. sugar, Medium . apple Winter Stripe } c. sugar, j Poor . apple eee GOOSEBERRY JELLY ———————————eeeeeeeee—eoeeeeeoe"™"SoOOOeeeeeeeeee Eee". Relative Trans- Relative Relative Consistency| Flavour: Proportion lucency appearance | appearance Colour, Too thick, | Very good,} Relative Variety of sugar before before after 10 poiints | Too thin, Good, Flavour, opening, opening, opening, Just right Medium 10 points 10 points 10 points 10 points Poor . sugar, 6 7 7 Medium 7 . Juice . sugar, Medium . Juice . sugar, Medium ». Sugar, Very good . juice . sugar, Very good . juice . sugar, Good . sugar, Medium .. Juice er age t? ge eee Variety GOOSEBERRY JAM—1919 Proportion of sugar . fruit, . Sugar . water iret, . Sugar, . water . fruit, . Sugar, . water 3. fruit, . Sugar, *, water . fruit, . Sugar, . water . fruit, . Sugar, . water +, Sugar, . water Relative Trans- Relative Relative lucency appearance | appearance before before opening, opening, 10 points 10 points after opening, 10 points - vo 4 Colour, 10 points Consistency 10 points Flavour: Very good, Good, Medium, Poor Medium Good Medium Relative Flavour, 10 points Medium Medium Very good Medium BLACK CURRANT JAM—1919. Relative Trans- Proportion lucency of sugar before opening, 10 points Relative Relative Flavour: appearance | appearance Very good, before after Good, Flavour, opening, opening, Medium, 10 points 10 points 10 points Poor ; Sweetness: Relative | - wg Too sweet, Too sour, Just right Colour, | Consistency Variety 10 points 10 points 6 c. fruit, Very good . water, . sugar Buddenborg . fruit, ¢ Good 4c. sugar, . water Clipper . frui ( Very good . water . fruit, Good . sugar, . water . fruit, 8 Good . sugar, . water 3. fruit, Good . Sugar, . water Good 0 AST ape x na i a : eel Ne ee = Rn Good ©: acs Medium Too sour . water > c. fruit, Medium Too sour 3. sugar, 2. water .. fruit, Medium 7 ‘Too sour . Sugar, >. water aa its ; ae gs SL . ‘ Skea ae ae 9 Pega ee OO ie ae x ee ae eel Raitt st cay é ' = CRAB APPLE JELLY Proportion Variety of sugar Alberta Burgess Childs . sugar . Juice . sugar, . Juice . sugar, 1 c. juice Lyman Prolific 1 c. sugar, 1 c. Juice Macprince 1 c. sugar, 1 c. Juice Martha . sugar, . sugar, . Juice . sugar, Piotosh pie . Juice Quaker Beauty p> . sugar, . Juice ieee eer sessile sneha ial Diana ree — ges rane ne Flavour, 10 points Colour, 10 points 1919 | 1924 | 1925 | 1919 | 1924 | 1925 Consistency, 1919 10 points 1924 1925 Rosilda SMe re Gd a skeen owas oes abd akcwetastagess Virginia Variety ; Columbian Mammoth Conover Colossal Donald Elmira ASPARAGUS Colour, Proportion 10 points of salt | 1919 | 1923 | 1924 | 1925 | 1919 | 1923 | 1924 Flavour, 10 points Sta. 40 T OE eo a a ee 4a. 60'S Re. Be. et Texture, 10 points 1925 1919 . tims: 10 5 6. Ss ees PR Xe Sn We Sl oe ees Fe 1923 1924 Remarks NE SS eS ee ee ; SS ee ~ aT RS SS EE SES | Se ee rr ae Se ee 2 2pm ae, —" - ~ - : i => _ ae cond : : te ~ SSS tn ml hm igi My ot owe a : PB docs cs ee a TO : ie PEAS a TTS _— TTT Colour, Flavour, Texture, Proportion 10 points 10 points 10 points Variety of salt a McLean Advancer > tsp. 1919 | 1923 | 1924 1919 | 1923 | 1924 Aleros % tsp. > ©tsp. = tsp. English Wonder | > tsp. Gradus + tsp. tsp. tsp. to tsp. to 3 tsp. to Variety Franco-German Greenfield Red London Market RED CURRANT JELLY—1925* Proportion Colour, of suga r 10 points Flavour, |Consistency 10 points 10 points . sugar, . Juice Remarks . sugar, . Juice . Sugar, . Juice London Red Moore Seedling . Sugar, . Juice. Perfection . Sugar, . Juice . Sugar, . Juice Red Grape .. Sugar, . Juice Ringens . sugar, . Juice . Sugar, . Juice Simcoe King *All varieties made excellent jelly. . sugar, . Juice Darker in colour. GRAPE JAM Colour, Flavour, Consistency, Proportion 10 points 10 points 10 points Variety of sugar ———— - — . 1923 | 1924 1925 1923 1924 | 1923 1924 1925 ————— Agawam . sugar, . juice Aminia Black 1 c. sugar, . Juice Barry . sugar, 3. Juice Beauty 1 c. sugar, . juice Brighton >. Sugar, 3. Juice Campbell Early . sugar, 1 c. juice 1 Concord . sugar, . juice Delaware 1 c. sugar, 1 c. juice Eumelan ». Sugar, 1 < 1 c. juice Herbert 1 c. sugar, :, Juice NN ee eS iy g's o's 4 ns) aco Sie MTs «Cabin yok . sugar, :. juice Jewel | @. sugar, }, juice NN Se pia! See eae a cate a Ow Ee oles Be ORT EGET Ree a eee +. sugar, . Juice DM ae. S. Sas.. Gegaste.o 1 c. sugar, c. juice 1 c. sugar, 1 c. juice 1c. sugar, 1 c. juice Manito 1 c. sugar, 1 c. Juice Marion 1 c. sugar, 1 c. juice 1 c. sugar, 1 c. juice 1 c. sugar, 1 c. Juice Merrimac 1 c. sugar, 1 c. juice i Moore Diamond . sugar, . juice Moore Early +. sugar, +. juice President . sugar, 3. Juice Salem . sugar, +, Juice Vergennes .. Sugar, . juice Wilder 3. sugar, :, Juice ———_——— Worden *, sugar, . juice Se - GRAPE JELLY ——— Colour, 10 points Flavour, 10 points Consistency, 10 points Variety Proportion —_——_ ns —_|———_— Remarks of sugar 1919 | 1923 | 1924 | 1925 | 1919 | 1923 | 1924 | 1925*| 1919 { 1923 | 1924 | 1925 eee Ss 7 ea “cnc -ccetiaaseiaeittecie ts — Abyssinia . sugar, . juice ee ee Agawam . sugar, . juice &. Aminia Black . sugar, . Juice 2D SOP amet wean wae er nena { . Sugar, . Juice . Sugar, . Juice a oS . sugar, . Juice . Sugar, . Juice eo . sugar, . Juice . sugar, . Juice . sugar, . Juice . sugar, . Juice . sugar, . Juice 1 c. sugar, 1 c. juice . Sugar, . Juice . Sugar, . Juice . Sugar, . Juice . sugar, . Juice . sugar, . Juice . Sugar, . Juice . sugar, . Juice . sugar Slightly more sour than other varie- ties tested in 1924. McKinley Early . sugar, . Juice Merrimac . sugar, . Juice . sugar, . Juice . sugar, . Juice . sugar, . sugar, :. Juice . sugar, . Juice I RT ET ae are i = ed aes ee : a wpa laa Nee oe en eee ta ates oat eke Sates Variety Proportion of sugar . sugar, . Juice . sugar, . Juice Telegraph >. Sugar, 3. Juice Vergennes . sugar, . juice Wilder >. sugar, . juice Wilkins >. Sugar, 3. Juice Worden 1 c. sugar, 1 c. juice sa on GRAPE JELLY=Concluded Colour, 10 points Flavour, 10 points Consistency, 10 points 1919 | 1923 | 1924 | 1925 | 1919 | 1923 1924 ) 1925* 1919 | 1923 | 1924) 1925 *Norre.—In 1925 all varieties were touched by frost before picking, hence the natural flavour of the grapes was much impaired. Boskoop Giant Buddenborg tio oe ties. ee rd are a css STs 0d Magnus Ontario Saunders ee ee BLACK CURRANT JELLY Colour, Proportion 10 points of sugar . sugar, . Juice . sugar, . Juice 1919 | 1925 Flavour, | Consistency 10 points 10 points Remarks 1919 | 1925 . sugar, >. Juice . sugar, . Juice . Sugar, :. Juice . Sugar, . Juice . Sugar, . Juice . Sugar, . Juice . sugar, . Juice . Sugar, . Juice An outstanding variety, but others obtaining the same number of points were equally good. Slightly acid. 44 i i AY PLUM JAM A i ‘ Colour, Flavour, Consistency, it Proportion 10 points 10 points 10 points | Variety of sugar SSeS IATL Rea 1919 | 1924 | 1925 | 1919 ; 1924 ; 1925 | 1919 1924 | 4925 : Admiral Schley........ 1 lb. sugar, 7 | ae eee 73 6 e.c 6 Ce Oe 1 lb. fruit ir se 115 Gee ek es aS, een Ba Pe are ae eee 1a 1 lb. fruit HH | Anderson............... 1lb.sugar, _|...... aes ee eee 7 +. Geen 7% | 5 rit | 1 lb. fruit MINAS cic imteanwicve woes 1 lb. sugar, U rAdekehnenees fe heseweu perverse ie a ee eer } 1 lb. fruit hf NS Oe oe 1 lb. sugar, 6 a ae 5 i ee 6 i SERS 4} ( 1 lb. fruit i BYAOKOUC icc cies ccc Pip; MGeee, © Tiina dwn BS Niue Aesias Ba BE ae es S tivewes j | 1 Ib. fruit i | a 1 Ib. sugar, 8 9 8 83 8 5 6 9 5 i; 1 lb. fruit Cheresoto.............. 1 lb. sugar, FON seb ondretans UB Saree eee Bolo dies 1 lb. fruit oo en ar a ee 1 ID. weer) basal. BAe cists eels eet GD avcxslan cre a iiweahes 1 lb. fruit eo ae! 1 Be peer > | ats ietess oss 1S ee ese ee he | Oey 4 1 lb. fruit REE ci ob Fas be dudes a oS ee ae 6 S Whe. os 7 ee 5 5 1 lb. fruit BOUGI io. Sicoale's oveca 1 lb. sugar, SN Sp, 3 Se RO s: BAe Rae i a) Oe Cee 1 lb. fruit Re CR ae ae ee ae 1 lb. sugar, 2 1 we 73 Fie Fe hohe acs 5 ta) See 6 1 lb. fruit a . Fourth of July.......... 1 lb. sugar, NG ARIAS eet es Sultan coe Ee Pee eee y 1 Ib. fruit ; ] Se en be ae ee eae UP Ass easteeees Go tes Fh ewa teh 4 ‘\ 1 Ib. fruit if Golden Queen.......... 1 lb. sugar, 2S ewer ie: Pan : Bae Pe, en ede ay Reeder, here ' 1 Ib. fruit 7 i | IAWENVGs oi es beds Le QUMee. |! | Lidwiewelsicwee 7k ces Ve eae oe Tee ee ae eae 4 i 1 Ib. fruit ‘9 — | |S | |S qe cr) mcr imc |_| i) FIO» cxaS i teivin KER Ge ees Pi OURAT, sissies G. asieseclaweass el Gee Eee OE Pens 1 Ib. fruit PONG ibis 41 care Cole Snes 1 lb. sugar, O Nie sreclneaes te SSSges eae A Res Bos 1 lb. fruit GOWOL ar hk oviéaneca ds 1 lb. sugar, 7 O. binges 73 ey Seeds 6 DTA sivicks 1 lb. fruit Legal Tender........... 1 lb. sugar, 7 eee 8 oe, te Ae 5 YS ee 6 1 lb. fruit AAU bos one dick eae es 1 Ib. gugat, * Lek. TE ES a eres Behe oi bswas oi RS ee 1 Ib. fruit os ES as RRR er 1 lb. sugar, SPO Cae 2 epee. Fem Re. ae. i Faeted f- 1 Ib. fruit GOO SER NR nL Ca ners Pie eeger. | lies dlaeekas TY OR. Sei te eet: ah een 8 1 Ib. queen o ——— | | | |, hc 45 PLUM JAM—Concluded Colour, Flavour, Consistency, Proportion 10 points 10 points 10 points Variety of sugar Ss | | 1919 ) 1924 | 1925 | 1919 | 1924 | 1925 | 1919 | 1924 | 1925 eS See er eee 1 lb. sugar, i Perea A Ses. ehteicac eeeexs S° Teewvgeks wae 1 lb. fruit TE SS OG ee 1} i ene” © bec GO Lcd eben Se eee! pore ae Sater 1 lb. fruit PUM RAIMI oe cited eowes oie a re T ihe Se See e ; et See 1 Ih. fruit Se 1 lb. sugar, 74 5 83 84 8 8 73 7 8 1 lb. fruit OO > ee epee 1 lb. sugar, 9 8 7 63 7 5 9 7 5 a lb. fruit PURINE, 5. 8Ss aatice§ e's ice: —— aeeowe 8 T detec 8 Re ie Ne 7 5 1 lb. fruit 7 ee a 1 lb. sugar, 7 5 7 73 4 5 8 5 5 1 lb. fruit 1 NAS Ae Sa 1 Tb, SBS -. bees adds aves 9. 1.5. Re Se gg Re) ea 8 1 lb. fruit Wi MEYER sc ccccchowss 1 lb. sugar, ‘i & Poa 84 oe heey, 54 are 4 1 lb. fruit TRA re Cee 4 ib. sega, | hes Fons de tee el = Te, Pa: eee 1 lb. fruit Yellow American....... lb. sugar, = |... --«|-+--e. Bh hace es oD Bsn ee 4 1 Ib. fruit RASPBERRIES CANNED MTOR een esses face | | a eens a GES ee Tt FOS Pleas pee ee Perry a 2c. water OS ee ere Ll op aey,, . Aacuab’s ae See Eh Se Eee, RA ee, ee ee 2c. water ee 1.6. ee, Viet y. Sc ckdbekoucens ae PA RPS Sesh, eee 2 c. water ETON OT 1G. SURE, ~~ weds 6. A.kvsaeleaacke Ded caxn dis cakclacwseeemeee 2c. water Newman No. 28........ ic. QOMMT,,. Glasines ee RR Ae ae Sere rere re 2c. water *Latham proved much superior to the other varieties tested, although all were very good. STRAWBERRIES CANNED Colour, Flavour, Consistency, Proportion 10 points 10 points 10 points . Variety of sugar —— ————$———|\ — 1919 1924 1925 1919 ; 1924 ; 1925 | 1919 ; 1924 | 1925 TUS 56-6 oh 6 4445 s-0-0 1 c. sugar, ©... Ricatcs ole dete oie oe PRE ve theca w'kG ls 24 RES E W MedT OO eES 1c. water i: 1 c. sugar, S 1A waweslngebenaiemeees Me Re) I Bed eee 1 c. water ee ora ch 6a eo « 2 c. sugar, |...... 8 Se + Meee 7 8 7 63 1 c. water eerie CE, SS LS OY Nn —— Seg a ee — RS ar ee i aS a tee ee a eT _ i, ne eas Pane ~- ee a 7 Pea Sapa seen -N a <—=- ETE COLES Tid saa wy Nariel A SEs a A ee OT = +g 3 y : — aw on eaaayravev=—wy sen seeeemaninipliates ke ne enna ry 9 beeen > a aoe a 46 STRAWBERRIES CANNED—Concluded 8886—=~=“—“0wsSO@9@9@yTw#S9SOOoowoqo>oaoaow—oooo eee i Colour, Flavour, Consistency, Variety Proportion 10 points 10 points 10 points of sugar eanicinn ee: 1919 | 1924 1925 1919 ; 1924 | 1925 | 1919 | 1924 | 1925 Se 1 c. sugar, 7 | Ws eee a AI ia 2h ob 6 aah we a's de ake eee saree ken : 1c. water ee 2 c. sugar, Slelbadly cadet 5 | 2 Weare o Bh 1s Edict sae 63 1 c. water 0 ae ics MURALS tien a ye tuatlis vosg. ave wioneats 74 lc. water EE AER TEE RR 84 1 c. water Desdemona............ eR Reece's a hes nivisnaianeaton, 73 lc. water bts 1 c. sugar, yee Ree S| Bonet ee Ee TN IRS We le Ly l ec. water Governor Fort......... A 0 Ua Pe, Sa carer eae 73 1c. water Se a | UP ge eee 1 c. sugar, Dae ree M rise aaieinte « SbonRavis ad abigucidaberton tiie oe 1 c. water Ce OS Oe Fr 1 c. sugar, Bibel rcsthcn eee Fou piaroitinsinc toe ih eae! Oh saree GAG bcs Nn ea ee 1 c. water nS a RERD 1 c. sugar, 3 2 eT, ee Te ee ae NCL) RE Fn 1 ec. water 2 c. sugar Aes Re, Se 1 c. sugar, 6 7 8} 1 c. water 2c. sugar Lloyd Favourite....... 1 c. sugar, le eee re Ore! Se oo Meee Seamer eipavoy Yeas 1 c. water Ca. NO ne a a 1 ec. sug ar, 8 Shee ope “2h Oh ee ee ee 1 c. water 2 c. sugar NGW Gr1OD6). oes oe ea 1 c. sugar, Br Pete Blw cele ead eases sto A elle ke fa ee a 1 c. water OG i te lee 1 c. sugar, ee et oan Pre Bok ek eae eee aire yee et lc. water Parson Beauty......... 1 c. sugar, A Wise cNesig Bee 7 1 ce. water POCOHIOH Gee oath Sa bow ks 1 c. sugar, tt Regrors i eee a 6 1 ec. water ECM dia vis vik ete 1 c. sugar, ct ee Rae aaa 9 1 c. water ig at aE Raw meee |e MER to! L/h: PRA ERCR) VEIN, ae | COR re, Aor, aaah re Senator Dunlap........ 1 c. sugar, 5 9 9 1 c. water bry) ORE eh Sate eS es |S Or, 9 1 c. water MEE os ke 6 ain E-, + aie 1 c. sugar, Pe sane ED... 1 Lica lece's oho: coeliac s 1 c. water bf Ree eee 1 c. sugar, Poe ri eR DaN eee TRENT, Eee Rha cia’ Mie ode « Mhalecdicka by «ohuddlhhcniete:. 1 c. water fe Ua TEE cn i aR i a ea ha 7 1c. water WARE ESN. Gil S55 ano cla: e 2 Ox SUBAT,. |is0