Table for Canning Fruit

Appears in

The Settlement Cook Book

By Lizzie Black Kander

Published 1903

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The sugar and water must be boiled to a syrup before adding to the fruit.
For 1 quart cans. Boil Minutes. Sugar Cups. Water Cups.
Cherries slowly 5 ¾ ½
Raspberries slowly 6 1 ½
Blackberries slowly 6 ¾ ½
Plums slowly 10 1 ½
Strawberries slowly 8 1 ½
Huckleberries slowly 5 ½ ½
Small sour pears, whole 30 1 2
Bartlett pears, in halves 20 1 2
Peaches, in halves 8 1 2
Pineapples, cut 15 1 1
Siberian or crab apples, whole. 25 1 2
Sour apples, cut in quarters 10 ¾ 2
Ripe currants 6 1 ½
Wild grapes 10 1 ½
Tomatoes 20 0 ½