Preparation of Fruits for Home Canning

Apricots: Peel or leave unpeeled; halve and pit.

Berries (Except Strawberries): Wash, hull, sort over, using smaller and imperfect ones for juice. Cold-pack or precook if the berries are the kind which tend to float. To precook, sprinkle 1 to 2 cups of sugar over each quart of berries, depending upon their sweetness; let stand awhile to draw out the juice. Place in the kettle, bring to a boil, stirring to a boil, stirring gently; boil gently 3 minutes. Pack and process.

Cherries: Wash, stem, pit or not according to use intended. Cold-pack unpitted cherries. Precook pitted ones —add sugar to taste; bring to a boil and boil 5 minutes; pack and process.

Figs: Wash and drain. Sprinkle 1/2 cup of soda over each 3 quarts of figs; add 2 quarts of boiling water and let stand 5 minutes. Drain and rinse. Add 1 quart of medium or thick sirip; bring to a boil and boil gently for 1 hour. Pack and process.

Grapes: Same as berries.

Peaches: Peel; halve and remove seeds. Pack immediately, placing halves overlapping in layers, or pack whole if desired. Or precook in sirup before packing and processing. The precooked peaches have a richer flavor. Cook 1 to 2 cracked peach pits with each quart of sirup for added flavor. Fro grenadine peaches pour 1 cup of hot grenadine sirup over each quart of peaches, then fill the jar with sugar sirup.

Pears: Peel; halve and cor; precook 4 to 6 minutes in sirup before packing.

Pineapple: Peel and remove eyes; cut into slices, dices, spears or shreds. Cold-pack or precook in sirup before packing and processing.

Plums: Wash and drain. Prick each skin to prevent bursting. Pack whole. Cold-pack or bring to a boil in sirup before packing and processing.

Rhubarb: Wash or trim; cut into 1-inch lengths. Cold-pack or precook in sirup before packing, or bake before packing if desired.

Strawberries: Wash and stem. To each quart of berries add 1 cup of sugar. Let stand for 2 hours. Bring to a boil and boil gently for 5 minutes. Cover and let stand overnight in the sirup. The next day reheat to boiling, fill jars, seal and process.