Table for Canning Fruit

Appears in

Published 1903

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