. Annual report of the New York State College of Agriculture at Cornell University and the Agricultural Experiment Station. New York State College of Agriculture; Cornell University. Agricultural Experiment Station; Agriculture -- New York (State). 1273 The Cornell Reading-Courses For apples, cherries, grapes, plums, peaches, pears, quinces, raspber- ries, rhubarb, and tomatoes, a one-day cooking is generally safe; 30 to 40 minutes on the first day, and the second- and third-day cooking to be omitted. A steam cooker may be used in place of a boiler in the above method of preparation. Note.— Th
. Annual report of the New York State College of Agriculture at Cornell University and the Agricultural Experiment Station. New York State College of Agriculture; Cornell University. Agricultural Experiment Station; Agriculture -- New York (State). 1273 The Cornell Reading-Courses For apples, cherries, grapes, plums, peaches, pears, quinces, raspber- ries, rhubarb, and tomatoes, a one-day cooking is generally safe; 30 to 40 minutes on the first day, and the second- and third-day cooking to be omitted. A steam cooker may be used in place of a boiler in the above method of preparation. Note.— The above directions are for pint and quart jars. If half- gallon jars are used, increase the time one third. Method II. This method is best with watery foods that are easy to sterilize, when con- centration is desired, or when the richness of sugar-soaked fruit is an object: 1. Sterilize cans, tops, and rubbers by covering with cold water, heating gradually, and boil- ing 20 minutes. Old cans, carelessly cleaned, are a frequent cause of spoiled food, hence the precaution of boiling the cans is wise. 2. For each pound of fruit use: For preserves, f pound of Fig. 85.—Steam cooker To make very sweet, \ pound of sugar. To make moderately sweet, \ pound of sugar. To make slightly sweet, re to i pound of sugar. The amount of water required for cooking fruit by this method will vary with the juiciness of the fruit and the amount of sirup desired with it. For each pound of fruit use: If very juicy, | to j cup of water. If moderately juicy, \ to \ cup of water. If sHghtly juicy, | to i cup of water. Cook the material to be canned. a. For tomatoes, stew or steam until tender, 20 to 60 minutes, b. For fruits:. Please note that these images are extracted from scanned page images that may have been digitally enhanced for readability - coloration and appearance of these illustrations may not perfectly resemble the original New York State College of Agriculture; Cornell Univ
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