Time Table For Fruits And Berries With The Kind Of Syrup To Use
From Everywoman’s Canning Book by Mary B. Hughes, 1918. Section 21 of 42.
Written in 1918, before modern canning research. Use current tested times and methods for anything you plan to store and eat.
Do not attempt to use this table until familiar with General Canning Instructions
|
Fruit |
Blanch |
Process |
Syrup |
|
Minute |
Minutes | ||
|
1 |
20 |
Water instead | |
|
Blackberries |
Omit |
15 |
Medium |
|
Blueberries or |
Omit |
15 |
Medium |
|
Huckleberries |
Omit |
15 |
Thin |
|
Cherries (sweet) |
Omit |
18 |
Medium |
|
Cherries (sour) |
1 |
18 |
Thick |
|
1 |
15 |
Thick | |
|
Currants |
Omit |
15 |
Thick |
|
Gooseberries |
1 |
15 |
Thick |
|
Loganberries |
Omit |
15 |
Medium |
|
Peaches |
1 |
20 |
Thick |
|
Pears |
Omit |
20 |
Medium |
|
Pineapple |
1 |
20 |
Thick |
|
Plums |
Omit |
15 |
Thick |
|
Raspberries |
Omit |
15 |
Medium |
|
1 |
15 |
Thick | |
|
Strawberries |
Omit |
10 |
Medium |
Remember that in case of sugar shortage water may be added to the fruit in place of syrup, and the sweetening added when the jar is opened.
Unless fruits or berries are to be used for pie filling, when water is used in place of syrup do not discard it. Drain, boil down one-half, then add sugar to make a syrup of desired sweetness. Pour berries or fruit into hot syrup and cook a few minutes. Cool before serving.