| Time of Cooking | |||
| Time of Blanching | If the hot-water bath is used | If the preserve cooker is used (5 pounds) | |
| Fruit | Minutes | Minutes | Minutes |
| Apricots, Peaches | 1-2 | 16 | 10 |
| Blackberries | 16 | 6 | |
| Cherries, Strawberries, Grapes, Plums | 16 | 10 | |
| Fruit Juices | 20 | 10 | |
| Huckleberries, Raspberries | 16 | 8 | |
| Pears | 1-2 | 20 | 10 |
| Pineapples | 60 | 40 | |
| Quinces | 1-2 | 60 | 40 |
USE OF SUGAR IN CANNING FRUIT
Sugar is used in canning fruit for the purpose of improving flavor and is not necessary for preservation.
Thin Syrup—1 part sugar to 2 parts water for sweet fruits.
Medium Syrup—1 part sugar to 1 part water for berries and medium sweet fruits.
Thick Syrup—2 parts sugar to 1 part water for sour fruits.
To make syrup add sugar to boiling water. Stir until all sugar is dissolved, boil 2 or 3 minutes.