How To Can Fruits, Tomatoes, Pickled Vegetables
Fruits, tomatoes, and pickled vegetables are canned according to the general directions on pages [5] to 8, the detailed directions for each food on pages [11] to 16, and the special directions given below that apply only to acid foods.
Points on Packing
Raw pack.—Put cold, raw fruits into container and cover with boiling-hot sirup, juice, or water. Press tomatoes down in the containers so they are covered with their own juice; add no liquid.
Hot pack.—Heat fruits in sirup, in water or steam, or in extracted juice before packing. Juicy fruits and tomatoes may be preheated without added liquid and packed in the juice that cooks out.
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To hot pack fruit, pack heated fruit loosely into jars.
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