PINT JARS QUART JARS Windfall apples 30 20 Standard peaches 25 18 Pears 45 30 Plums 45 30 Berries 50 30 Windfall oranges—sliced 22 15 Windfall oranges—whole 35 22

CANNING WITHOUT SUGAR

Though all instructions indicate that sugar is necessary for the canning of all kinds of fruits, it is not necessary for their proper sterilization and preservation. Any fruit may be successfully sterilized by simply adding boiling water instead of the hot sirup. It is a well-known fact, however, that most fruits canned in water will not retain so well their natural flavor, texture and color as fruit canned in sirup. When the product is to be used for pies, salads, and so on it is not necessary to can in sirup. When fruits canned in water are to be used for sauces, the products should be sweetened before use. In many instances it requires more sugar to sweeten a sauce after canning than it does when the product is canned in the hot sirup.

However, during the World War we had a good chance to test the fruits which we canned without sugar, when that commodity was scarce and, in fact, impossible to get in very large quantities. We used our fruits just as they were and considered them very good. This all goes to show that we can easily adjust ourselves to prevailing conditions. In canning without the sugar sirup, you would follow these directions:

Cull, stem or seed, and clean fruit by placing in a strainer and pouring water over it until clean. Pack product thoroughly in glass jars until full; use table knife or tablespoon for packing purposes. Pour over the fruit boiling water from kettle, place rubbers and caps in position, partially seal glass jars and place produce in canner.

If using hot-water-bath outfit sterilize from twenty to thirty minutes. After sterilizing remove packs, seal glass jars, wrap in paper to prevent bleaching, and store in a dry cool place.

When using a steam-pressure canner instead of the hot-water bath sterilize for ten minutes with five pounds of steam pressure. Never allow the pressure to go over ten pounds when you are canning soft fruits.

WHEN TO CAN

Inexperienced canners may not know when certain fruits are in season and at their prime for canning. The list below is necessarily subject to change, as seasons vary from year to year; but in normal years this table would hold true for the Northern States.

Apples	September
Apricots	August
Blackberries	August
Cherries	July
Currants	July
Gooseberries	July
Grapes	September
Huckleberries	July
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

	NUMBER OF MINUTES TO STERILIZE
KIND OF FRUIT / PREPARATION	NUMBER OF MINUTES TO BLANCH OR HOT-DIP	IN HOT WATER BATH OUTFIT AT 212°F	IN CONDENSED STEAM OUTFIT	IN WATER-SEAL OUTFIT 214°F	IN STEAM PRESSURE 5 TO 10 POUNDS	IN PRESSURE COOKER 10 POUNDS	REMARKS
APRICOTS: To remove skins hot-dip and cold-dip. Can be canned with the skins. Pits give a good flavor	1 to 2	16	16	12	10	5	Use medium-thick sirup
BLACKBERRIES: Pick over, wash and stem	None	16	16	12	10	5	Use medium-thin sirup
BLUEBERRIES: Pick over, wash and stem	None	16	16	12	10	5	Use medium-thin sirup
CHERRIES: Wash, remove stems, and remove pits if desired. If pitted save the juice	None	16	16	12	10	5	Use medium-thin sirup if sour; thin sirup if sweet
CURRANTS: Wash and pick from stems	None	16	16	12	10	5	Use medium-thin sirup
CRANBERRIES: Wash and stem	None	16	16	12	10	5	Use medium-thin sirup
DEWBERRIES: Wash and stem	None	16	16	12	10	5