Cold Pack Canning of
Fruits and Vegetables

Transcribed by Connie Williams

EQUIPMENT:- There are canning equipments on the market, but a serviceable one may be made at home.  Any utensil large and deep enough to allow an inch of water above jars, and having a close-fitting cover, may be used for sterilizing.  A wash boiler or a large lard can serves the purpose.  Into this utensil should be place a wire or wooden rack to hold the jars off the bottom and to permit circulation of water underneath the jars.  For lifting glass-top jars, use two button-hooks or similar device;for screw-top jars suitable lifters may be bought for a small sum.  A Milk carrier makes a good false bottom  as jars may be easily lifted out at the end of the sterilization period.


  Steps in the Process

1.  Vegetables should be canned as soon as possible after being picked.  Fruits should be as fresh as possible.

 2.  Before starting work have on the stove the boiler and other holder for sterilizing, a pan of boiling water for use in blanching and a kettle of boiling water for use in filling jars of vegetables; or, if canning fruits, the syrup for filling jars.

3.  Test jars and tops.  All jar, rubbers, and tops should be clean and hot.

4.  Wash and grade product according to size and ripeness.  Put berries in colander and allow cold water to flow over them.  Cauliflower should be soaked in salt water to remove any insects.

5.  Prepare vegetables or fruit.  Remove all but an inch of the tops from beets, parsnipes, and carrots and string from beans.  Pare squash, remove seeds and cut in small pieces.  Cut large vegetables in small pieces.  Remove pits from cherries, peaches.

6.  Blanch in boiling water for period given in table.  For this place them in a wire rack or piece of cheesecloth.  Spinach and other greens should be blanched in steam.  Count blanching time from time water boils. (One jarful at a time is best).

7. Remove  from boiling water and dip in cold water.  Do not allow product to stand in cold water at any time.  Remove skins from beets.

8. Pack in hot jars, filling them to within 1/2 inch of top, pressing in with spoon.  Fruits cut in half should be arranged with pit surface down.

9. Add salt, 1 teaspoon to one quart of vegetables and boiling water to fill jar.  To fruits, add hot syrup or water.

10. Place wet rubber and top on jar.  With bail-top jar adjust top bail only.  With screw-top jar, screw lightly, using only the thumb and little finger.

11.  Place jars on rack in boiler or other sterilizer, allowing water to come one inch over the jars.  Count sterilization period from the time the water begins to boil, and keep water boiling constantly.

12.  Consult table for time required for different vegetables.  At end of period, remove jars, and complete sealing by pushing the snap down on bail-top jars, or screwing cover on tightly with the others.  Never screw after jar is cold.  Never remove cover after sterilizing.  If top comes off, sterilize again for 15 minutes.  

  Time-Table for Blanching and Sterilizing.


Time for Scalding or Blanching

Time for Sterilization

Corn, blanch 6-9 min. 3 hrs.
Peas, String Beans, Lima Beans, blanch    . 2-5 mins.  2 hrs
Carrots, Beets, blanch 10-15 mins. 1 1/2 hrs.
Leaf Greens, steam 10-20 mins. 1 1/2 hrs.
Tomatoes, blanch 1 min. 20 mins.
Apples, Pears and Quinces, blanch 1 1/2 min. 20 min.
Currants and Gooseberries, blanch 1 min. 16 min.
Cranberries and Sour Cherries, blanch 1 min. 16 min.
Peaches and Apricots, scald 1 min. 16 min.
All soft Berries, scald 10 min. 16 min.
Squash, scald 10 min. 1 hr.
Asparagus, steam 10 min. 1 1/2 hrs.



This page was last updated on Wednesday, March 15, 2006

Return to Clearfield County Home Page

© 2006 Clearfield County Pennsylvania Genealogy Project