Home Canning WWII

[Guest Guest]

Here is a couple of pages from the "Home Canning, drying and storge of fruits and vegetables" by Home Service Department, The Peoples Natural Gas Company.. © not listed (looks 1943 from the photos and information)

 

 

Buying Guide-

 

Apples, 2 pounds = 1 quart jar, 40-50 lbs. = 1 bu.

 

Asparagus, 12 pounds = 6 pint jars (stalk) or 2 pint jars (cut), 40-50 lbs. = 1 bu.

 

Berries, 1 ½ quarts = 1 quart jar

 

Beets, 2 ½ pounds = 1 quart jar, 1 bu. (cut small) = 40 pint jars, 50-60 lbs. 1 bu.

 

Cherries, 1 ½ quarts = 1 quart jar, 40-50 pounds = 1 bu.

 

Corn, 8 small ears – 1 quaer jar, 60-70 lbs = 1 bu.

 

Greens, 1 bu. (spinach) 10 pint jars, 12-14 lbs = 1 bu.

 

Peaches, 2 ½ pounds = 1 quart jar or 1 bushel = 17-18 quart jars, 40-50 lbs. = 1 bu.

 

Pears, 2 ½ pounds = 1 quart jar, 50-55 lbs = 1 bu.

 

Peas, 2 quarts (unshelled) = 1 pint jar or 1 bushel = 14 pint jars, 28-30 lbs = 1 bu.

 

Plums, 14 pounds = 25 pint jars, 50-55 lbs = 1 bu.

 

Strawberries, 1 crate (32 quarts) 26 pint jars or 31 glasses jam (7 ounces)

 

String bean, 1 bushel = 17-25 pint jars, 28-30 lbs = 1 bu.

 

Tomatoes, 3 pounds = 1 quart Jar, 50-60 lbs. = 1 bu.

 

Meats, 3 lbs (solid raw) = 1 quart jar

 

*Note, these are approximate figures to serve as a guide in home canning.

 

 

War-Time Canning budget for 7 months for 1 person.

(multiply by number in family)

 

You may have an opportunity to Home Can much of your yearly food requirements, and if so, here is one of the suggested lists of food sufficient for each adult in the family – fruits, vegetables, and meats – as worked out by nutrition experts of the United States Department of Agriculture and Pennsylvania State College. Let this be a guide for your setting up your family food requirements for the year.

 

25 quarts tomatoes – ½ cup, six times a week.

10 quarts leafy greens – ½ cup, two times a week.

15 quarts other green and yellow vegetables – ½ cup, three times a week.

(snap bans, swiss chard, spinach, dandelions and other wild greens, endive, turnip tops.)

10 quarts other vegetables – ½ cup, two times a week.

(wax beans, corn, succotash, shell beans, summer squash, beets, cauliflower.)

______.

60 quarts total

30 quarts fruit – ½ cup, six times a week.

______.

90 quarts Total of fruits and vegetables.

 

Dried, frozen, or salted vegetables can be substituted.

 

Stored food for one person –

 

30 lbs. Cabbage or 10 heads

10 stalks celery

1/3 bushel beets or 20 lbs.

1/3 bushel carrots or 20 lbs.

10 lbs. rutabaga or turnips

5 lbs. Parsnips or salsify

15 lbs. Onions

5 winter squash and pumpkin

5 lbs. Dried beans and peas

5 bushels potatoes

 

 

syrups for fruits

 

thin syrup ….. ..Use 3 parts water to 1 part sugar and bring to a boil

medium syrup ..Use 2 parts water to 1 part sugar and bring to boil

heavy syrup…..Use 1 part water to 1 part sugar and bring to boil

 

Thin syrups are used for small, soft fruits such as sweet cherries, berries, etc.

 

Medium syrups are used on peaches, sour berries, acid fruits such as cherries, rhubarb, and gooseberries.

 

Heavy syrups are used on large sour fruits that are to be extra sweet.

 

Sugar-Saving suggestions

 

White corn syrup may be sued in the proportion of 1 ½ cups of corn syrup substituted for 1 cup of sugar.

 

Boiling water with ½ teaspoonful of salt for each quart of fruit may be used in place of boiling syrup. Salt brings out the natural fruit sweetness.

 

Boiling fruit juice may be used in place of syrup or water if you want to conserve jar space.

 

Method: Extract the juice from riper fruits by crushing, heating, and straining. If sufficient juice, no water is added; otherwise add whatever amount is necessary of boiling water to obtain sufficient liquid. Add the salt.

 

Amount of syruo….1/2 to 2/3 cup for one pint or No. 2 size jar. 1 to 1 ½ cups for 1 quart or No. 3 size jar.

 

 

 

 

 

[Guest Guest]

YIELD OF CANNED MEAT FROM FRESH

 

The number of jars you get from a given amount of raw meat

varies with the size of the pieces and the way the meat is

packed.

 

For a 1-quart jar, use the following amounts of fresh,

untrimmed meat with bone

Beef: Pounds

Round......................................3 to 3 1/2

Rump.......................................5 to 5 1/2

Pork Loin......................................5 to 5 1/2

 

[Guest Guest]

Very kewl westie, thanks!

 

You've been such a good and helpful girl lately...I'm SO proud of you!

 

rofl

 

 

[Guest Guest]

My printer is whirring along right now. This is a great post.