BALL

BLUE BOOK
of CANNING and
PRESERVING RECIPES
Blue Booko/ Canning
and Preserving
Rgcipes
WITH INSTRUCTIONS
ON HOW TO CARE
FOR FRUIT T R E E S
AND VINES
EDITION'L"
 Page Page
APPLES 25 CHERRIES 32
Crab Apples 29-30 Barrier 34
BakedCanned 29 Canned 32-33
Butter 28 O l i v e d Cherries 34
Canned 26 Maraschino 34
Chutney 28 Preserved 33
Cider Apple S a u c e 28 With Currants 34
Ginger 28 With Pineapple 33
Jelly 27
Marmalade 29 CHILI SAUCE 63
Pickled 27 CHOW CHOW 64-68
Preserves 27
Spiced 26 CHUTNEY
With Quince 25-27 Apple 28
Peach 22
APRICOTS 53
CIDER
Apricots and Pineapples 53
Boiled D o w n 31
ASPARAGUS 58 Sweet Apple 30
Vinegar 30
BARBERRIES
Pickled 70 CITRONPreserved 51-71
Preserved 70
COLD PACK METHOD 11-15-16
BEANS
C a n n e d , String 58 COOKERHOW TO M A K E 16
Canned, Lima 58 CORN
Pickled, String 58
Canned 57-58
BEETS 59-70 Sauce 66
With Tomatoes . 61
BLACKBERRIES 43 CRANBERRIES 71
Canned 43
Cordial 44 CRAB APPLES
Jam 44 Cider Vinegar 30
Jelly 44 Butter , 29
Marmalade 44 Catsup 30
Preserves 44 Pickles 29
Preserved 29
BLUEBERRIES Spiced 29
Canned 71 CUCUMBERS 66
Catsup 67
B O I L I N G OR K E T T L E M E T H O D . . 14 Chow Chow 68
Pickled 66
BRUSSELS SPROUTS 59 Pickles, Oil 67
Pickles, R i p e 67
CABBAGE 59 Sweet Mangoes 64
Winter Dill 64
CANNING
D e f i n i t i o n of C a n n i n g T e r m s 13 CURRANTS 39
M e t h o d s of 13-14-15-16-17-18 Canned 39
Principles of 9-10-11-12 Catsup 40
R u l e s for 6-7-8 Jelly 40
Sugarless 10 Preserved 39
When to Can 19 Relish 41
CARE OF F R U I T TREES, B U S H E S Spiced 39
W i t h R e d Raspberries 40-41
AND VINES 78 W i t h Cherries 34
With Black Raspberries 53
CARROTS
Canned . 59 EGGPLANT 59
Marmalade 62 E L D E R B E R R Y JELLY 71
Pickled 62
Wine 73
CATSUP
Crab A p p l e 30 FOREWORD 5
Currant 40 FIGS
Cucumber 67
Gooseberry 39 Marmalade 51
Sweet Pepper 65 Pickled 51
Tomato 62 Preserved 51
W i l d Grape 49 With Rhubarb 50

CAULIFLOWER 60 GINGER
Mustard Pickle 66 Apple 28
With Pears 24
CELERY 68-70 Preserved 72
 Page Page
GOOSEBERRIES 37
NECTARINES 53
Canned 37-38
Catsup 39 OKRA 59
Conserve 38-39
Marmalade 38 ONIONS 69
Preserves 38
Relish 39 ORANGES
With Rhubarb 38 Marmalade 53
W i t h Strawberries 37
Wild Orange M a r m a l a d e 52
GRAPES 45
Butter 47 PARSNIPSCanned 59
Canned 45
Catsup 47
Conserve 46 PEACHES 21
Jelly 46 Butter 22
Juice 46 Canned 21-22
Marmalade 45 Chutney 22
Pickled 47 Mangoes 23
Spiced 46 Pickled 23
Preserved 22
GRAPE FRUITMarmalade 52 PEARS 23
Butter 24
GREENS 59 Canned 23-24
Pickled 24
GUAVAS 52 Preserves 24
Marmalade 52 W i t h Ginger 24
Sweet Pickle 52 PEAS 58-59
INDIA RELISH 63 PEPPERS 59-65
JAM PERSIMMONS 72
Blackberry 44
Black R a s p b e r r y 42 PICCALILLI 69
Green G a g e 32
Kumquat 53 PICKLES
Red Raspberry 41
Strawberry and P i n e a p p l e 37 ApplesSweet 27 -
Vegetable Marrow 63 Barberries 70
Cauliflower M u s t a r d 66
JELLYGeneral Directions 54-55-56 CarrotsSweet 62
Apple 27 Celery 68-70
Blackberry 44 Crab A p p l e s 29
Black R a s p b e r r y 42 Cucumber 66
Black R a s p b e r r y and Currant 43 C u c u m b e r Oil 67
Currant 40 Cucumber, R i p e 67
Currant and R e d R a s p b e r r y 40 Dill, W i n t e r 64
Elderberry 71 Figs 51
Grape 46 Grapes 47
Mulberry 71 GuavaSweet 52
Persimmon 72 Lemon 53
Plum 31 Onions 69
Quince 25 Peaches 23
Pears, w h o l e 24
JELLY M A K I N G 54-55-56 StrawberriesSweet 36
String B e a n s 58
KUMQUATS 53 TomatoesRipe 61-68
TomatoesGreen 61
LEMONS 53-73 Walnuts 74
Watermelon 71
MANGOES
Cucumber Sweet 64 PINEAPPLES 44
Muskmelon 68 Canned 45
Peach 23 Preserved 45
Pepper 65 W i t h Apricots 53
W i t h Cherries 33
MEATS With Rhubarb 50
Birds 76 W i t h Strawberries 37
Poultry 76
Beef-Corned 76 PLUMS 31
Beef-Fresh 76 Butter 31
Canned 31
M E T H O D S O F C A N N I N G 13-14-15-16-17-18 Canned D a m s o n Plums 31
Conserve 31
MULBERRIES 70-71 D a m s o n P l u m Preserves 31
Jam (Green Gage) 32
MUSKMELON 68-72 Jelly 31
 Page Page
PUMPKIN 59 TIME TABLE
Cold P a c k 16
QUINCE Steaming 18
Canned 25
Jelly 25 TOMATOES
Marmalade 25-29 Canned 60
Preserves, with Apple 25 Catsup 62
Marmalade 60
RASPBERRIESBLACK 42 Mustard, 61
Pickles, Green 61
Canned 42
Jam 42 Pickles, R i p e 61-68
Jelly 42 Preserves 61
W i t h Currants 43 Soup 75
Marmalade 42 Spiced 60
Preserves 42 W i t h Corn 61

VEGETABLES 56
RASPBERRIESRED 41
Asparagus 58
Canned 41 Beans 58
Jam 41 Beets 59-70
Marmalade 41 Brussels Sprouts 59
W i t h Currants 40-41 Cabbage 59
Carrots 59-62
R E D HAW BUTTER 74 Cauliflower 60
Celery 68-70
R E M E D I E S F O R P L A N T D I S E A S E S 83-89 Corn 57-58-66-68
Cucumbers 64-66-67
RHUBARB 47 Eggplant 59
Canned 50 Greens 59
Conserve 50 Mangoes 23-64-65-68
Marrow 62-63
Marmalade 50 Okra 59
With Figs 50
W i t h Gooseberries 38 Greens 59
With Pineapples 50 Onions 69
Parsnips 59
Peas 58-59
RUBBERS 20 Peppers 59-65
Pumpkin 59
SOUPS 75-76 Root 59
Squash 59
SOUTHERN FRUITS 51 Tomatoes 60-61
S w e e t Green T o m a t o Pickle 61
SQUASH 59 V e g e t a b l e S o u p Stock 75-76
STEAMING METHOD 17 VEGETABLE MARROW
STRAWBERRIES 34 Jam 63
Preserves and Conserve 62-63
Canned 35
Marmalade 36 VINEGAR
Pickled 36 Cider 30
Preserved 36 Clover B l o s s o m 73
W i t h Gooseberries 37 Honey 73
With Pineapple 37
WALNUTSPickled 74
SUGARLESS CANNING 10 Spiced 74
S Y R U P D i r e c t i o n s for M a k i n g 10 WATERMELON 71-72
 FOREWORD

D URING the recent world war, we were constantly urged to

produce more food on the farms and in the war gardens and
to conserve in every way possible. Now that the armies of
the allies have been victorious, we realize more than ever the extreme
necessity for the conservation and preservation of foodstuffs.
Knowledge of how to preserve and can fruits and vegetables
economically and to eliminate the danger of spoilage are at this period
very essential.
With this in mind we have carefully studied the different methods
of canning and from these experiences, we have prepared The Ball
Blue Book, which should be a very valuable reference book to the
modern housewife.
We explain the way to prepare fruits and vegetables for canning
or preserving, and the methods given are conceded to be the most
practical, and if adhered to should produce the most satisfactory
results.
A well-chosen diet contains material for growth, reproduction, energy a n d regulation.
So, when we are choosing our s u b s t i t u t e s for m e a t , w h e a t a n d sugar, we m u s t choose
a combination t h a t will supply t h e four needs.
I n an emergency, when f r u i t s a n d vegetables can be obtained, t h e y m a y replace
cereals in a measure. T h e proportion of vegetables in our n a t i o n a l diet is v e r y low,
and it will c o n t r i b u t e t o t h e public h e a l t h t o increase v e r y m u c h t h e eating of vege-
tables. Since fresh f r u i t s a n d vegetables are available in t h e greater p a r t of the
United S t a t e s only f o u r m o n t h s of t h e year, it is necessary for u s t o preserve during
those four m o n t h s all t h a t m a y be needed for t h e o t h e r eight m o n t h s . Food is
classified as follows:

(1) Proteid (3) F a t s a n d oils

(2) Carbohydrates (4) Mineral m a t t e r s
(sugar a n d starch) (5) Water

T h e chief use of t h e c a r b o h y d r a t e s is t o f u r n i s h energy a n d m a i n t a i n h e a t . So we

see t h a t t h e y are a n i m p o r t a n t f a c t o r in t h e food of t h e a d u l t or child who is con-
s t a n t l y using u p m e n t a l or physical force.
F r u i t s a n d vegetables are t h e chief foods t h a t f u r n i s h c a r b o h y d r a t e s a n d a r e valuable
for their starch, sugar, acids a n d salts. F r u i t s especially are stimulating a n d refresh-
ing and a c t as a tonic a n d assist in p u r i f y i n g t h e blood. T h e following formula h a s
been considered as t h e proper average r a t i o n for t h e a d u l t for a d a y :

A}/2 ounces P r o t e i d 18 ounces S t a r c h

2 ounces F a t 5 p i n t s of W a t e r
F r o m this f o r m u l a we see w h a t large f a c t o r s s t a r c h or f r u i t sugar are in t h e diet of
m a n . Since vegetables a n d f r u i t s supply these elements in a large degree we recognize
t h e i m p o r t a n c e of supplying these needs t h e year r o u n d . Those who t h i n k sugar
should be excluded f r o m their diet need n o t exclude f r u i t s entirely, for plums, peaches,
apricots or raspberries contain v e r y little sugar a n d can be eaten w i t h safety.
In cases where uncooked f r u i t c a n n o t b e eaten, m a n y k i n d s can be t a k e n cooked,
and form a valuable addition t o an otherwise restricted diet.
People as well as stock need a balanced ration. T o be strong a n d h e a l t h y , t o grow
good bone and muscle a n d red blood, one m u s t e a t m o r e vegetables.
Suggestions for improving f u t u r e editions of t h i s book will be appreciated.
Y o u r friends,
BALL B R O T H E R S GLASS M F G . C O M P A N Y
 IMPORTANT
Read Very carefully the following funda-
mental rules for canning and preserving.
A thorough knowledge of these points
will eliminate numerous difficulties that
might otherwise be experienced.

Preserve fruit as soon as possible after picking. Can-

ning within twelve hours is better t h a n within twenty-
four and within one hour better t h a n either. Can
vegetables while they are fresh; only thus is it possible
to secure the best results. Avoid using any fruit t h a t is
overripe or decayed. Most fruits are better slightly
underripe than too ripe. T h a t which is a little under-
ripe, having more acid, requires less cooking to insure
sterilization and so the original color, shape and flavor
is kept. I t is also less likely to have suffered in trans-
portation. Use the method of canning best adapted to
the kind of fruit you wish to can. The COLD P A C K
M E T H O D is advocated by the United States Govern-
ment and is considered the most economical. I t can
be used for any fruit or vegetable. The Steaming and
Boiling Methods are good for hard fruits, such as the
apple and pear.

Whichever method of canning is used, proceed as fol-

lows: P u t Jars and Caps in a pan, cover with boiling
water, and keep hot until ready for use. This is for the
purpose of sterilizing them, prevents breakage, and so
is important. M a n y find it desirable to sterilize by
boiling Jars and Caps for twenty minutes. When
using the Boiling or Steaming Method, when filling
the Jars, place them on a clean china plate or granite
pan to catch the liquid t h a t overflows, p u t a new
rubber in place and see t h a t it lies flat on the sealing
shoulder or seat and does not set on the edge against
the neck of the Jar; fill the Jar to overflowing to drive
out all the air, return to the kettle the liquid and fruit
that overflows.

As soon as the Jar is filled to overflowing, put covers

in place without waiting to fill another. Bacteria are
liable to fall upon the fruit in the Jar if it stands open,
and they may later cause fermentation. Never try to
wipe the overflowing juice off the rubber or the Jar
before the Jar is sealed, as bacteria are almost sure
to fall upon the fruit from the cloth.

A draft of cold air coming in contact with hot glass

sometimes causes Jars to break. Therefore, after fill-
ing, they should be stood out of a draft while cooling.
After a few days examine the Jars carefully and if the
fruit has "worked" at all, open and repeat the process
of heating, filling, etc., after re-testing Jar, Cap and
Rubber. The "working" may be due to some little
error which the second attempt will correct. Some
find it a good plan to turn the filled Jars upside down
over night before storing them away.

To open Jars, pour fairly hot water on the top of the

Jar, and the Cap can be easily unscrewed. If there is
no hot water handy, and the rubber can be grasped
between the fingers, it may be pulled out sufficiently
to allow air to enter and the Cap can then be un-
screwed. If there is no hot water, and it is not possible
to get hold of the rubber, run a knife under the rubber,
between the rubber and the glass, and hold it until
air enters the Jar. Do not run the knife between the
metal Cap and Rubber and do not pry with the knife,
for either way would dent the Cap, rendering it unsafe
for re-use.
Use glass Jars in place of tin cans for all canning and
preserving, for the glass is more sanitary than tin and
is much more economical, for the glass will last many
years, while the tin can cannot be used more than once.

Small fruits, such as cherries and berries, will usually

rise to the top of the Jar, leaving the clear liquid syrup
or juice at the bottom of the Jar. This is because the
fruit shrinks and is lighter than the liquid. Fruit
rising to the top does not mean that there is anything
wrong with it. ,

If you have the Jar as hot as the fruit that is to be put

into it, the Jar is less liable to break. Lastly, and of
more importance than all the rest, you must be sure to
sterilize thoroughly your Jars, Caps and Rubbers. If
you fail to do this, the products are almost sure to spoil.

It is important that the Jars be stored in a cool, dry

place. Bacteria flourish in warm and damp places and
may secure entrance to the fruit in time if stored in
such places.

Light fades fruit. BALL Jars are made of green glass

which protects the contents from the effects of strong
light. The paper box in which the Jars are delivered
serves for convenient storage.
 General Principles of Canning

T H E housewife can be more sure of success in canning if she under-

stands why fruit and vegetables, canned or uncanned, spoil.
There are two principal reasons for spoilagebacteria and molds.
Bacteria and molds are very minute plants, generally so small that sin-
gle individuals cannot be seen without the microscope. Both grow
from seed-like bodies called spores. The spores are so small and light
that they float about in the air when dry. They are always present on
the outside of fruits and vegetables, but cannot enter until the skin is
broken. When the spores once fall upon a spot favorable for growth,
such as peeled apples or corn cut from the cob or bruised fruit, they
immediately grow and multiply with exceedingly great rapidity. Under
favorable conditions a single spore may produce millions of bacteria
in a single day; and in a short time they become so numerous that they
cause the decay of the fruit or vegetable.
To be successful the efforts of the person canning should be directed
toward the killing of the bacteria and molds in and on the fruit, and
then so sealing the fruit in jars that no more spores can enter to set
up a growth. The molds are easier to deal with than the bacteria.
Molds require a constant supply of fresh air, so they cause little
trouble, even if the jar is not absolutely air-tight. The bacteria that
thrive in fruits and vegetables, however, work even if no air is present;
therefore all in the fruit must be killed and the jars must be sealed so
tight that no more can enter. On the other hand, the acid usually
present in fruit has no effect on molds, but is very unfavorable for
bacteria.
Bacteria can be killed or made inactive by the use of preservatives,
but this is highly undesirable because the same chemicals that preserve
fruits and vegetables from bacteria in the jars prevent entirely the
proper action of the digestive fluids on these same fruits in the stomach.
In addition, the preservatives are likely to act as poisons in the body.
There are three means used in dealing with bacteria in fruits and vege-
tablesthe natural acid (if any is present), the use of sugar, and the
application of heat. Such fruits as gooseberries and cherries contain
so much acid that little else is necessary to protect them from bacteria.
In a strong sugar solution, such as preserves or jelly, bacteria are
entirely unable to "work." Most bacteria are killed if heated to the
boiling point of water for a few minutes, and no bacteria that cause
canners trouble can withstand this temperature longer than a few
hours.
 Sugarless Canning
All fruits may be canned successfully without the use
of sugar by simply adding hot water instead of hot
syrup. If the fruit is perfectly sterilized and sealed, it
will keep; so the addition of sugar is only a matter of
taste. In canning fruit without sugar, can the product
the day it is picked. Prepare the fruit, pack carefully
in hot glass jars until jars are full. Tablespoon or
wooden ladle may be used for packing purposes. Fill the jar to
overflowing with boiling water, put on rubber and top, screwing
down to just touch the rubber. Proceed with the Cold Pack Method
of cooking. If fruits shrink, do not open jar to refill. The space
left is a sterilized vacuum and will not injure the contents. Sugar-
less canned fruit may be used for pies, jellies, desserts and salads, or
as table fruit by sweetening when serving.

Directions for Making Syrup

To make a syrup suitable for plain canning take a pound of sugar to
two and one-half large cups of water. This can be varied to suit the taste.
If a sweeter syrup is desired, more sugar may be added. The direc-
tions in this book sometimes call for a heavy syrup. Make this
syrup by boiling together three pounds of granulated sugar and a
quart of water. This makes one and a fourth pints syrup. This
should be boiled until it shows indications of threading. At this point
it should be put in the jar at once, for should it boil longer it will candy
in the bottom of the jars. If more syrup is needed, use more sugar
and water, in the same proportion as above. The syrup should always
be boiling when poured into the jar.

There are certain essentials for the successful canning of fruits or

vegetables. These include good clean fresh materials, perfect contain-
ers, including good rubbers, heating for sufficient time to insure preser-
vation, and air tight sealing. The essentials must be secured in any
method of canning. The details of procedure may differ yet all have
as their object the prevention of spoilage.

Most housewives are familiar with some form of canning. Much of

the canning practiced in the homes, however, has been restricted to
the putting up of fruits. The canning of vegetables and of meats
 has been considered, until recently by all but a relatively
few persons, to be too complicated to be done satis-
factorily in the home. By the Cold Pack Method
recommended by the United States Department of
Agriculture it is comparatively easy to can practically
any food product in the home with the ordinary kitchen
equipment and with the expenditure of comparatively
little labor. (This method of canning is described on
pages 15 and 16.)

Advantages of Cold Pack Method

F E W E R SPOILED JARSJar and contents are sterilized together
and no germs are introduced afterwards.

B E T T E R FLAVORJar is closed during sterilization, thus prevent-

ing the escape of flavoring substances.

MORE PLEASING APPEARANCEMaterial is not handled so

much and is not cooked to pieces. The natural color is more
nearly retained because of blanching and cold dipping.

LESS T I M E , LABOR AND FUEL EXPENDEDOne handling

takes the place of two, and the tedious part of the work is at the
beginning and not at the end. Work and time are saved because
so many jars are processed (boiled) at the same time and with
the same fuel.

Sugar
T h e a m o u n t t o be used is v e r y largely a m a t t e r of individual t a s t e .
T h e increased cost per j a r of f r u i t because of a n y increase in price
of sugar is v e r y slight, only a f r a c t i o n of a cent. T h e price of sugar
should therefore n o t determine w h e t h e r t o p u t u p f r u i t or n o t .
The three methods of using sugar, heat and the natural
fruit acid to make bacteria inactive or to kill them,
are called the Cold Pack Method, the Steaming Method,
and the Boiling Method. These methods are described
in detail under M E T H O D S OF CANNING.

The rules for the canning of fruits and vegetables given

on preceding pages are the best that have been devised
to make sure of the killing of all bacteria on the fruit
and in the jars, and to insure that none enter the jars after sealing.

The housewife should always remember that though the application

of heat kills bacteria, it also destroys the natural color, shape, and
flavor of most fruits. Therefore heat should be applied only as far
as is absolutely necessary. If fruit contains acid, less heat is necessary.
In fact, rhubarb contains so much acid that it need not be heated at all;
its own acid will protect it from bacteria. Cherries, gooseberries, and
strawberries contain considerable acid, so they need but little heating.
If fruit contains proteid as well as acid it offers a good field for bacteria;
the proteid in part offsets the effect of the acid by furnishing an abun-
dant food supply. Apples contain acid, but also much of the proteid
favorable for the growth of bacteria, so they require considerable
heating. Corn contains little acid but much proteid, so it must be
cooked thoroughly for several hours. The following table is simple
and shows at a glance the classes which different fruits and vegetables
fall into. It enables the housewife to judge roughly for herself how
much heat is necessary for preservation:

Strongly acid fruits and vegetables (little heating required)Rhubarb,

cherries, strawberries, gooseberries, red raspberries, currants, pine-
apples, tomatoes.

Fruits containing considerable acid but also considerable proteid

(moderate amount of heating necessary)Apples, pears, quinces,
grapes, peaches, plums, blackberries, black raspberries.

Vegetables containing little acid and much proteid (long continued

heating required)Corn, beans, peas, beets, asparagus, carrots.

Spoilage of canned vegetables is very often due to allowing vegetables to become

stale before canning. Gather them fresh and can immediately.
 Definition of Terms Used in Canning
BLANCH. Blanching really means parboiling. Vege-
tables are put into boiling water for from one to
fifteen minutes to cause softening and to clean and
sterilize them.

COLD DIP. To plunge the product quickly into cold

water immediately after blanching.

PROCESSING. This means cooking for a certain length of time.

HOT-WATER BATH. An ordinary wash boiler, home canner, in

which Jars can be placed to be sterilized. It must contain a false
bottom which may be made of wooden slats, or a tray with lifting
handles to keep the Jars from setting directly on the bottom of the
boiler, and should have a tight-fitting cover.

WATER-SEAL OUTFIT. This apparatus contains an inner seal or

jacket and a cover that passes into the seal and between the outer
and inner jackets. This outfit is good for canning meats, for a
higher pressure can be kept up than in the hot-water bath.

STEAM PRESSURE COOKERS. These are kettles in which a

fixed pressure of steam may be kept up. They are equipped with
steam-gauge, pet-cock, safety-valve, etc.

BALL Jars are Green. The " G r e e n " keeps your fruits from fading.
 Boiling or Kettle Method
This method is recommended for jams, preserves and
fruits where a large amount of sugar is used.

Directions
PLACE T H E F R U I T in a preserving kettle.

P R E P A R E SYRUP according to recipes on page 10 for

the particular kind of fruit and pour it over the fruit, using judg-
ment as to the proper amount.

BOIL for the length of time given in the following recipes.

STERILIZE T H E JARS AND CAPS by placing them in cold or warm

water and heat the water until it boils. Leave them in the hot
water until ready to use.

PLACE A JAR on a clean plate or in a granite pan.

SCALD a new rubber and place it on the Jar. See that it rests flat
on the shoulder of the jar all around.

FILL T H E JAR to overflowing with the boiling fruit and syrup

(always dip from the part of the kettle that is boiling hardest).

SEAL T H E JAR as soon as possible after it is filled with the boiling

fruit. Do not wipe the fruit juice or syrup from the rubber or top
of the Jar before sealing. It will aid in sealing and bacteria may
be introduced by wiping.

P R O C E E D L I K E W I S E with other Jars until the kettle is empty.

The fruit juices or syrup that overflow can be reheated and used.

PLACE T H E JARS I N A TRAY U P S I D E DOWN to cool. When

cool examine for leaks. If leaks are found, remove the cap,
examine for defects, reheat the fruit and seal again.

Success in canning lies in complete sterilization.

 DIRECTIONS
For Using Ball-Mason and Ideal Jars

By Cold Pack Process

Recommended by Government Agricultural
Department

1st STERILIZE AND T E M P E R T H E JARS AND CAPS by

placing them in cold or warm water and heat the water until it
boils. Leave them in the hot water until ready to use.
2nd SELECT GOOD, SOUND, F R E S H F R U I T OR VEGETABLES.
Carefully reject all decayed or withered which will spoil the
flavor of the good or probably ruin the whole.
3rd BLANCH (SCALD) the fruit or vegetables by placing them in
a cheese-cloth bag or basket and dip into boiling water for time
given in ' 'Time Table;" then dip into cold water and pack in jars.
In case of berries and all soft fruits, blanching can be dispensed with.
4 t h IN CASE OF FRUIT, pack the prepared fruit in the Jars after
blanching and fill with hot syrup, about two parts water and one
part sugar. The sugar can be omitted, using hot water only,
and sweeten the fruit when it is used. It is better, however, to
sweeten when canning if sugar is available.
5th IN CASE OF VEGETABLES, after blanching, pack the pre-
pared vegetables in the Jars and fill the Jars with hot water,
adding sufficient salt to season.
6 t h PLACE T H E RUBBERS IN POSITION ON T H E JARS. See
that they rest flat on the shoulders of the Jars all around. Sterilize
them before using by dipping them in hot water.
7th I F MASON JARS ARE USED, screw Caps on the Jars part-
way down.
I F IDEAL JARS ARE USED, place Glass Lid and Rubber in
position, with wire in loose position over lid.
8th PLACE JARS IN COOKER OR BOILER. (See directions for
making home-made cooker.)
9th FILL BOILER W I T H WATER until the Jars are entirely sub-
merged. Place cover on boiler and boil for time given in 4 'Time
Table."
10th REMOVE JARS FROM BOILER andseal immediately whilehot.
11th PLACE JARS IN TRAY UPSIDE DOWN. When cold, ex-
amine for leaks. If leaks are found, remove the Cap, examine
for defects, repeat the processing and seal again.
B A L L Jars are made of green glass to protect contents from light, preventing
bleaching, or fading, of fruit or vegetables.

It is extravagant to use tin cans, which may be used but once, when you can get
glass jars for very little more money, and they will last for years. ^
 Time Table for Cold Pack Canning
Fruits B l a n c h or Scald Process (Boil)
Apples 2 min. 20 min.
Apricots 16 min.
Blackberries 16 min.
Cherries 1 min. 16 min.
Cherries (sour) 16 min.
Currants 1 min. 16 min.
Gooseberries 1 min. 16 min.
Grapes 20 min.
x
Peaches /2 min. 16 min.
Pears min. 20 min.
Pineapples 3 min. 20 min.
Plums 16 min.
Quince I V2 min. 20 min.
Raspberries 16 min.
Rhubarb 2 min. 20 min.
Strawberries 15 min.
Vegetables Blanch or Scald Process (Boil)
Asparagus 7 min. 60 min
Beans 7 min. 120 min.
Beets 6 min. 90 min.
Carrots 6 min. 90 min.
Corn 10 min. 180 min.
Greens 10 min. 90 min.
Peas 7 min. 120 min.
Peppers (sweet) 10 min. 90 min.
Pumpkin 30 min. 60 min.
Squash 30 min. 60 min.
Sweet Potatoes 6 min. 90 min.
Tomatoes 2 min. 22 min.
Throw away all metal caps dented on the edge and all glass
covers t h a t are chipped, for they will not seal the Jars tight
enough to keep out air. The covers of BALL Mason Jars
are made from the purest zinc.
A Home-Made Cooker
A wash boiler with cover, or similar utensil.
A metal or wood rack to prevent the Jars from coming in contact with
the bottom of the boiler and to allow water to circulate beneath the
Jars.
If sides and handles are provided on the rack, it can be used to lift the
Jars out; otherwise dip out some of the water and lift Jars out by hand,
using a towel.

Seal each jar quickly as soon as filled, and do not wait to fill several
before capping any one.
 The Steaming Method
A steam cooker is necessary for the steaming method.
These can be bought for a few dollars, but the home-
made ones may be used. Any flat-bottomed vessel that
has a cover fitting moderately tight, and that is deep
enough to be covered after the jars are placed inside,
makes a good steamer. The steam cooker must be
provided with a false bottom of some sort so the jars
will not be broken by the fierce heat applied on the bottom. This
false bottom may be strips of wood, shingles, or excelsior.

Place the prepared fruit in BALL Jars, put the covers in place loosely
without the rubbers, and with the " I d e a l " Jar DO NOT put the top
wire or lever wire in final place, but leave them loose so as not to hold
the glass cover tight; stand the jars in a wash boiler (or other steam
cooker) on a false bottom and surround them with a few inches of
warm water. Boil the water until the fruit is well heated throughout.
The time required varies widely with different fruits; in general about
half an hour is necessary if quart jars are used, and more than twice
as long with two-quart jars. When the fruit is well heated throughout,
remove one of the jars, stand it on a plate, fill the jar to overflowing
with a boiling syrup, and seal it at once. (See directions on page 10
for making the syrup.) Proceed likewise with the other jars.

Steaming causes all fruits to shrink, but some much more than others.
For these fruits more syrup is required to fill the jars to overflowing.
Some housewives prefer to use the fruit in one jar to fill the others;
but if this is done, great care should be taken to prevent the fruit
from cooling, or it may become infected with bacteria.

The Steaming Method should be used for fruits only, never use it for
vegetables. The Cold Pack Method is the only safe way of canning
vegetables.

You cannot get first class canned fruit from second class fresh fruit.
 Time Table for Scalding,
Blanching and Sterilizing Vegetables and Fruits
Hot- Water- Steam
Products Scald Water Pressure
Seal Pressure Cooked
by or Bath 5 t o 10
Outfits 10 t o 15
Groups Blanch Outfit Pounds
214 Pounds
at 212

Special V e g e t a b l e s Minutes
iy2 22 18 15 10
3 120 90 60 40
3 120 90 60 40
5 180 120 90 60
Corn Field 10 180 120 90 60
Pod Vegetables
5-10 120 90 60 40
5-10 120 90 60 40
Okra 5-10 120 * 90 60 40
Peppers 5-10 120 90 60 40
Green Vegetables
Cabbage 5-10 120 90 60 40
Brussels Sprouts 5-10 120 90 60 40
Cauliflower 3 60 40 30 20
R o o t and T u b e r V e g e t a b l e s
Carrots . 5 90 80 60 40
Parsnips 5 90 80 60 40
Salsify 5 90 80 60 40
Beets 5 90 80 60 40
S w e e t P o t a t o e s and all R o o t s 5 90 80 60 40
Lima Beans 5-10 180 120 60 40
Peas 5-10 180 120 60 40
Greens 15 120 90 60 40
S o f t Fruits
Apricots 1-2 16 12 10 5
Blackberries No 16 12 10 5
Blueberries. . . t v No 16 12 10 5
Cherries No 16 12 10 5
Currants No 16 12 10 5
Dewberries No 16 12 10 5
Figs 1-2 16 12 10 5
Gooseberries / 1-2 16 12 10 5
Grapes No 16 12 10 5
Huckleberries No 16 12 10 5
Peaches No 16 12 10 5
Plums No 16 12 10 5
Raspberries No 16 12 10 5
Strawberries No 16 12 10 5
Citrus Fruits No 16 12 10 5
Fruits w i t h o u t Sugar S y r u p No 30 20 12 10
H a r d Fruits
Apples 1-2 20 12 8 6
Pears 1-2 20 12 8 6
Quinces 1-2 20 12 8 6

T i m e should be reckoned after t h e water is boiling hard around t h e jars in w a t e r outfits.

SIZE OF JARS. When cooking products in pint or half-pint Jars

deduct 3 or 4 minutes from time given above. When cooking in
half-gallon Jars add 3 or 4 minutes to time. The estimate given
is for quart jars.

BALL J a r s a r e G r e e n . T h e " G r e e n " k e e p s your f r u i t f r o m f a d i n g .

18
 W H E N TO CAN
Seasons When Fruits and Vegetables Reach Their Prime
IN THE NORTH IN T H E SOUTH
Apples September
Apricots August
Asparagus May-June April
Beans (wax) August.. . r May
Beans (string) July June
Beans (lima) July June
Beets August June
Beet Tops August June
Blackberries August
Brussels Sprouts October August
Carrots August-September.... July
Cabbage October October
Corn August July
Cauliflower September May
Cherries July
Currants July
Dandelion Greens May May
Eggplant September July-August
Gooseberries July
Grapes September August
Huckleberries July
Mustard Greens July May
Milkweed July
Okra September July-August
Peppers September September
Parsnips October
Peas July May
Pusley August
Peaches August-September. . . .July-August
Plums August July-August
Pears September
Pineapple June
Pumpkin October August
Quinces September
Raspberries July
Rhubarb All summer April-May
Squash August June
Salsify October-November
Sweet Potatoes November September
Spinaph August April
Swiss Chard August
Strawberries May-June April-May
Tomatoes ^ August-September.... June
Turnips July

D o n ' t u s e t h e s a m e r u b b e r t w i c e ; your f r u i t m a y spoil if you do.

 RUBBERS
"Ball Perfect Seal" Rubbers
Are Packed with all Ball Jars and
Made Especially for Hot Pack and Cold Pack
They are Approved by United States Agricultural Department

T H E COLD PACK M E T H O D requires firm, elastic

rubbers; if too soft they will blow out in the pro-
cessing; if not sufficiently elastic, they will break.
They must be made of a compound t h a t will stand boil-
ing and not deteriorate.
They must be free from spongy and porous places that
would admit air.
They must be of proper width, size and thickness.

GRAY IS T H E NATURAL COLOR of Rubber. The

use of coloring matter adds to the cost without
improving the quality.

The "Ball Perfect Seal" Rubbers packed with BALL

Jars embody all these features.

Always u$e new rubbers of good quality; throw away

the old rubber. Much fruit spoils on account of "last
year's" rubber. It is false economy to risk a Jar of fruit,
together with the sugar and labor, in an effort to save
one rubber. The rubbers that are packed in BALL
Jars are of high quality.

It is economy to can fruit within an hour after picking it.

 RECIPES
Peaches
Peaches to be preserved should be well
ripened, as then the amount of sugar in the
fruit is greatest. No special care is required
in handling them, except they should not
be bruised needlessly.

Peaches contain considerable acid, therefore they may

be canned easily, by either the boiling or syrup method
or the cold pack method. The clingstone varieties in
general have the best flavor, but the flesh sticks to the
seeds so closely that it is difficult to remove. For pick-
ling purposes, however, clingstone peaches are the best.
The 4 'fuzz " on peaches is hard to wash off, but it may be
easily removed by wiping with a damp cloth.

Cold Pack Method. Before using this recipe, read care- Canned
fully full directions for Cold Pack Method on page 15. Peaches
Remove the skin, cut in halves, removing stones, drop
into cold water to keep from turning yellow. Blanch
one and one-half minutes in boiling water, then plunge
in cold water. Pack closely in hot jars. Fill to over-
flowing with hot syrup. Put rubbers and caps in posi-
tion, not tight. Sterilize in hot water bath for twenty
minutes. When done, remove immediately one jar
at a time, tighten top and stand upside down to cool.

Syrup Method. Peel the Peaches, cut them into halves, Canned
and remove the seeds. Drop them into boiling water Peaches
in a granite kettle, and let them boil slowly without
stirring until a silver fork will pierce them. In another
granite kettle make a thin syrup, using enough sugar to
sweeten the peaches. Remove the peaches from the boil-
ing water and drop them carefully into the boiling syrup.
Allow them to simmer for five minutes. Place them
in BALL Jars that have been sterilized in boiling water,
fill the jars to overflowing with the boiling syrup, and
seal them immediately, using new rubbers.

Steaming Method. Peel the peaches, cut them into Canned

halves, remove the stones, and drop them into BALL Peaches

B e sure to read carefully pages 6 to 20; especially pages 6, 7 and 8.

 Jars. Put the covers in place loosely with-
out the rubbers, stand the jars in a wash
boiler on a false bottom, surround them with
a few inches of warm water, and steam
them until the peaches are thoroughly ten-
der. This usually requires an hour for
quart jars. Remove one jar, put a new rub-
ber in place, fill the jar to overflowing with
a heavy boiling syrup, and seal it at once.
Proceed likewise with the other jars. The
syrup may be added before the fruit is steamed.

Canned Boiling Method. Make a thin syrup, using half as

Peaches much sugar as water. Drop in prepared peaches and
continue boiling slowly until they are tender. Dip the
peaches carefully into BALL Jars, fill the jars to over-
flowing with the boiling syrup, and seal them at once.
Peaches canned by the boiling method retain their
natural flavor better than any other fruit. In fact
peaches cooked in the syrup in this way will have a
better flavor than if steamed in the jar.

Preserved Drop the prepared peaches into a heavy boiling syrup,

Peaches and continue the boiling until they are tender and the
syrup very thick. Pour the preserves into carefully
heated BALL Jars and seal them, using new rubbers.
The flavor of preserved peaches is so rich that many
people prefer the fruit in qther forms.

Peach Wash the peaches and remove the ' ' f u z z " by rubbing
Butter them with a damp cloth, but do not peel them. Place
them in a granite kettle, add a little water, and stew
them until they are very tender. Run them through
a fruit press or colander to remove the pits and skins.
Put the pulp into a clean preserving kettle and sweeten
it to suit the taste. Boil it until it is very thick and of
a rich color, stirring it constantly. Pour it into carefully
heated BALL Jars while it is boiling hot, and seal them
at once with new rubbers. Peach butter is ordinarily
considered better if it does not contain spices. Use
great care in making the butter; stir it constantly and
vigorously, so it will not burn.

Peach Peel the peaches and remove the stones. Add a pint
Chutney of vinegar to each four quarts of peaches and cook them
until they are soft. Add another half pint of vinegar,

Tell your f r i e n d s to send for a copy of this b o o k ; we h a v e one for each housewife.
 half cupful of chopped onions, half a cupful
of sugar, a quarter of a pound each of raisins
and white mustard seed, two ounces of
scraped ginger root, one ounce each of red
peppers and garlic. Mix the ingredients
well and add another pint of vinegar. Cook
the mixture fifteen minutes. Seal in BALL
Pint Jars. Peach chutney is used as a catsup.
Rub freestone peaches with a damp cloth Peach
to remove the " f u z z , " c u t them into halves, and remove Mangoes
the stones. Make a mixture of equal parts of white mus-
tard, nutmeg, ginger and celery seed, and fill the cavities.
Tie the halves together and place them in BALL Jars.
Fill the jars three-fourths full of peaches. Then fill to
overflowing with boiling vinegar and seal them at once.
Whole cloves may be added if desired.
Make a syrup of two quarts of best cider vinegar and Pickled
six pounds granulated sugar. Place this in a kettle with Peaches
a spice bag containing one tablespoonful of whole cloves
and one-quarter pound of stick cinnamon. Pare and
halve the peaches, leaving in an occasional stone for
flavor. Cook the peaches in the syrup until tender,
then place in glass jars. Fill jars with the vinegar syrup
and seal. The peaches may be left whole if preferred.

Pears
Pears should be well ripened before they are preserved.
Those not ripened may be kept for several weeks if
wrapped in tissue paper and stored in a cool, dry place;
this makes it possible to extend the time of canning and
spread the work over a longer time. Pears are one of
the standard fruits everywhere, and because of their
high food value, should appeal to the housewife. The
small sugar pears are best for preserves and Bartlett
pears for canning.
Cold Pack Method. Proceed jus't the same as with Canned
peachesCold Pack Method, page 21. Pears
Steaming Method. Select perfect pears, wash them Canned
thoroughly, peel and halve them, remove the cores, Pears
and drop the fruit at once into cold water to prevent
discoloration. When the peeling is finished, pack the
halves as closely as possible in BALL Jars, and proceed
as directed for peaches.

It is not troublesome to sterilize your Jar, cap and rubber, and unless you do it,
your fruit is nearly sure to spoil.
 Canned Boiling Method. Pare and halve the pears
Pears and remove the cores, but leave the stems,
as they add to the appearance. Drop the
fruit as soon as peeled into cold water to
prevent discoloration. Make a syrup by
using sugar and water in proportion of a
pint of sugar to a quart of water. Skim the
syrup as soon as it boils; then drop in the
pears and cook them slowly until they are
tender. Transfer them to BALL Jars with
a silver fork, fill the jars to overflowing with the boiling
syrup, and seal them at once.
Pear Use the small sugar pears if they can be secured. Wash
Preserves and peel the pears, cut them into halves, and steam
them until a straw can readily be passed through
them. Drop the pears into a heavy boiling syrup
and boil them until they are a rich red color, skimming
the syrup as often as is necessary. A few slices of
lemon improve the flavor. Dip the pears out carefully,
place them in BALL Special Wide-Mouth Jars, and
boil the syrup until it begins to jell around the edges.
While it is still boiling hot pour it into the jars until
they overflow, and seal them at once.
Pear Wash the pears and without peeling boil them until
Butter they fall to pieces. Put them through a colander to
remove the cores and seeds. Add half as much sugar as
there is pulp, and spice the mixture to suit the taste.
Cook the mixture slowly until it becomes smooth and
thick, stirring it carefully to prevent burning. Seal
the butter in BALL Jars.
Whole Peel three pounds of pears, and cut out the blossom
Pickled ends, being careful to leave the stems. Boil the pears
Pears in a quart of water until they can be easily pierced by
a straw. Remove the pears and add to the juice one
and a half pints of sugar, one pint of vinegar, a stick
of cinnamon, a little ginger, and some whole cloves.
Boil this syrup five minutes; then place the pears in it
and continue the boiling until the syrup is thick. Dip
the pears out carefully and place them in BALL Jars.
Boil the syrup five minutes longer, remove the spices,
fill the jars to overflowing with the boiling syrup, and
seal them immediately, using new rubbers.
Ginger Four pounds of pears, peeled, and cut small; four pounds
Pears granulated sugar, juice of four lemons, and the grated

Call for the BALL "Perfect Seal" rubbers and get a quality that is safe.
 yellow rind of two lemons. Two ounces of
preserved ginger, cut very fine. Cook all
together over a slow fire until it thickens.
Seal in BALL Jars.
Quinces
Quinces should be fairly well ripened before
they are preserved. The troublesome "fuzz"
may be removed by wiping the quinces with
a damp cloth.
Cold Pack Method. Rub the 4 'fuzz" from the quinces Canned
with a damp cloth. Peel, quarter and core the quinces, Quinces
and place them in BALL Jars. Proceed as directed
under peaches. (Page 21.)
Boiling Method. Pare the quinces and slice them into Canned
quarters. When enough are prepared for two or three Quinces
jars, put them into a kettle, cover them with water, and
boil them until they are tender. Proceed as with peaches.
Make a syrup of three parts of sugar to one part of Preserved
water. Let this come to a boil. Drop into it quinces Quinces
which have been pared and halved. When the quinces and Apples
are cooked tender, remove from the kettle and put in
half as many peeled and quartered apples. When these
are cooked tender, put the two fruits in a jar in alternate
layers and fill up the jars with boiling syrup. The
quinces will require considerably more cooking than
the apples.
Remove the 4 'fuzz" with a damp cloth. Cut the quinces Quince
into small pieces, put them into a preserving kettle, Jelly
cover them with water, and boil them until they are
soft. Proceed according to the directions given for
Apple Jelly; see page 27.
Cut and quarter unpeeled quinces. Put in kettle and Quince
just cover with water. Let cook until tender. Press Marmalade
through a sieve. Measure and add an equal part of
sugar. Cook this slowly until quite stiff, being careful
to stir frequently to keep from burning.

Apples
Apples are probably used more than any other fruit.
They may be preserved fresh for a long time but the
loss from decay is so large after a few weeks that the

Do not let water from a faucet run on delicate fruit.

 housewife is forced to preserve a consider-
able supply if she is to have economical
dishes at all seasons with apples as a base.
Apples have greater food value than most
other fruits because of their large supply of
proteids and carbohydrates. This makes
them more difficult to preserve than the
small fruits, though they also contain con-
siderable acid. They may be canned suc-
cessfully by either cold pack, the boiling or /
steaming method.
The possibilities of crab apples are not realized by
most housewives. For some purposes crab apples
are superior to other apples. The number of recipes
for crab apples given on pages 29 and 30 show some-
thing of their varied uses.
Canned Cold Pack Method. Proceed as with Peaches. Cold
Apples Pack Method, page 21.

Canned Boiling Method. Make a thin syrup by boiling together

Apples water and sugar, using enough sugar to sweeten the
quantity of apples to be canned. Wash, peel, quarter,
and core the apples. Drop the quarters into the boiling
syrup and boil them until they are tender. Add the
grated yellow rind of one lemon for each two quarts
of apples. Boil the apples a few minutes longer. Set
a BALL Jar on a clean, china plate, put a new rubber
in place, fill the jar to overflowing with boiling syrup
and apples, and seal it at once. Proceed likewise with
other jars until the kettle is empty.
Canned Steaming Method. Wash, peel, halve, and core the
Apples apples, and place them in BALL Jars. Proceed as
with Peaches. (Page 21.)
Spiced Wash, peel, quarter and core the apples and then chop
Apples them fine. Make a syrup by boiling together for fifteen
minutes two quarts of water and two and a half quarts
of sugar. Add the rind and pulp of two oranges, two
pounds of seeded raisins chopped fine, two teaspoon-
fuls of cinnamon, and one and a half teaspoonfuls of
ground cloves. While this mixture is boiling, add
three quarts of the chopped apples. Continue the
boiling fifteen minutes longer and while still boiling
fill into BALL Jars and seal.

Never use a tin pan for cooking fruit.

 Put two quarts of vinegar and three quarts Sweet
of light brown sugar into a kettle with a Apple
spice bag containing a tablespoonful of Pickles
whole cloves and a quarter of an ounce of
cinnamon. Wash, peel, and cut into halves
or quarters a peck of ripe sweet apples, and
cook them in the syrup until they are al-
most transparent. Transfer the apples to
BALL Jars, cover them with the boiling
syrup, and seal the jars at once. If there is
too much syrup, boil it a few minutes after the apples are
removed before pouring it into the jars.
Make a heavy syrup of sugar and water (See page Sweet
10), and add the juice and rind of two or three lemons. Apple
Wash, peel and quarter the sweet apples. While the Preserves
syrup is boiling, add the apples, and continue the
boiling slowly until the apples are the consistency of
preserves. Seal them in BALL Jars. When the preserves
are done they are a rich golden color and the juice
almost jells when cold.
Use any proportion of apples and quinces desired. Peel, Sweet
quarter and core both the apples and quinces, and Apple and
steam them separately until they are tender. Make a Quince
heavy syrup (See page 10), drop the steamed fruit into Preserves
it while it is boiling, and continue the boiling until the
fruit becomes a rich red color. Avoid stirring if possible.
Transfer the fruit to BALL Jars. Boil the syrup down
until it is very thick, pour it into the jars until they
overflow, and seal them at once. A few slices of lemon
boiled with the fruit improves the flavor.
Wash the apples and cut them into pieces without peel- Apple
ing them or removing the cores and seeds. Put them Jelly
into a kettle, just cover them with cold water, and cook
them until they are soft and tender. Transfer them to
a jelly bag and let them drain. Carefully avoid apply-
ing pressure if clear jelly is desired. When the juice
has all drained out, measure it and return it to the
kettle. For every pint of juice add a pint of sugar and
boil together for twenty or thirty minutes, testing all
the time. When it will jell on a cool plate it is done.
Pour the jelly into BALL Ideal Jelly Glasses and cover
it with melted paraffine. If desired, part of the jelly
may be flavored with vanilla or other extracts when it
is poured into the glasses.

Always fill each Jar to overflowing and seal it at once.

 Cider Wash, peel, quarter and core eight quarts
Apple of sweet apples. Put them into a large pre-
Sauce serving kettle and add five quarts of boiled-
down cider. Boil the apples and cider slow-
ly until the fruit is clear and tender; this
takes from two to three hours. Avoid stir-
ring as far as possible. Seal the sauce in
sterilized BALL Jars.

Cider Use sweet cider of good quality, and apples

Apple that cook easily. Boil the cider down one-half. Wash,
Butter peel, quarter and core the apples. Then boil together
rapidly equal amounts of apples and boiled-down cider.
If the boiling is slow the apples at once sink to the
bottom and are liable to scorch. After the first two
hours, constant and vigorous stirring is necessary to
prevent burning. If the butter becomes too thick
before it is perfectly smooth, add a little more cider
and continue the boiling and stirring. Add sugar at
any time after the stirring begins if the butter is not
sweet enough. Spice the butter to suit the taste and
seal it in BALL Jars. Apple butter is usually con-
sidered better if not highly spiced.

Apple Wash, peel, and core four quarts of apples. Cook

Chutney them with a quart of brown sugar and two quarts of
cider vinegar until they are smooth. When the mixture
is thick, place it in a crock and add two pounds of
seeded raisins chopped fine, a small, mild onion, an
ounce each of white and black mustard seed, two ounces
of ground ginger, one tablespoonful of salt, and two
or three red peppers chopped fine. Mix the ingredients
thoroughly, heat them, and let them stand over night.
In the morning place the chutney in BALL Pint Jars
and seal them. Apple Chutney may be used as a
catsup.

Apple Wash, peel, quarter, core, and chop fine two quarts of
Ginger sour apples, put them in a pan, and add three pints of
brown sugar, the juice and rind of one and a half
lemons, half an ounce of ginger root, a little salt, and
enough water to keep the apples from burning. Cover
the mixture and cook it slowly for four hours, adding
water as it is needed. Seal the apple ginger in
BALL Jars.

Do not allow small fruit to stand in water while washing it.

 Equal parts of apple and quince may be Apple and
used, or crab apple and quince. Proceed as Quince
for Quince Marmalade, page 25. Marmalade
Wash and core, good, sound, tart baking Canned
apples. Fill cavities with sugar. Bake until Baked
tender in pan containing a little water. Apples
Pack the baked apples in hot sterilized jars.
Fill the jars complete with syrup made by
boiling together for two minutes one part
water and one part sugar. Seal the jar. By this plan you
may have baked apples for little money when fresh fruit
is most expensive.
Select perfect, well-colored crab apples, wash them Preserved
thoroughly, and remove the blossom ends, leaving the Crab
stems and skins. Place the apples in a heavy boiling Apples
syrup (See page 10) and stew them gently until they are
well done. Lift them out of the syrup and put them
into BALL Jars. Unless the syrup is very thick boil
it longer until it becomes like jelly; then fill the jars to
overflowing and seal them at once. Crab apple pre-
serves are easily made, and they are superior to other
apple preserves in color, shape and flavor.
Prepare the crab apples as for preserves. Make a heavy Spiced
syrup (See page 10), and add to it a few slices of lemon Crab
and a bag containing cloves and cinnamon. Drop the Apples
apples into the boiling syrup and continue the process
as with preserved crab apples. Crab
May be made same as Sweet Apple Pickles. Highly Apple
colored crab apples make the best appearance. Pickles
Wash the apples carefully, cut them up without peel- Crab
ing or coring them, place them in a granite kettle, add Apple
enough water almost to cover them, and boil them Butter
slowly until they fall to pieces. Remove the apples to
a granite colander and press them through. Add the
pulp to the water in which the apples were cooked, and
allow it to simmer until it is quite thick. Add enough
sugar to sweeten the butter, and if desired a little spice.
Continue the boiling with constant stirring until the
butter is perfectly smooth; then seal it in BALL Jars
while it is still hot. Crab apple butter is somewhat in-
ferior to cider apple butter, but it serves well when
apples are scarce, as crab apples are nearly always
cheap and abundant.

Canned fruit makes excellent puddings in the winter.

 Crab Wash carefully four quarts of crab apples
Apple and cook them in a granite kettle with a
Catsup little water until they are soft. Press them
through a coarse colander and add one
and a half quarts of sugar, two quarts of
vinegar; two teaspoonfuls of cinnamon, one
tablespoonful of cloves, one tablespoonful
of pepper, and two tablespoonfuls of salt.
Cook the catsup until it is thick and smooth
and seal it in BALL Jars. Stir the catsup
constantly while it is boiling to prevent burning.
Sweet Use fully ripened apples free from decay. Wash them
Apple thoroughly and remove all leaves. Crush the apples
Cider and extract the juice by either a horse or hand power
press; but in either case, see that it is clean and in a
sanitary condition. Fill BALL Jars with the fresh
cider, put the covers in place loosely, without the
rubbers, stand the jars in a wash boiler on a false
bottom, surround them with a few inches of warm
water, and steam them an hour. Remove a jar, put a
new rubber in place, and seal the jar at once. Proceed
likewise with the other jars. Cider made and pre-
served according to the directions remains sweet
indefinitely. It is excellent to use in making mince meat.
Cider Select ripe, sound apples, wash thoroughly, and grind
Vinegar or press them in a clean press to extract the juice.
Place the extracted juice in a large receptacle and
allow it to stand for a few days. Then drain off, leav-
ing the sediment in the bottom undisturbed. Wash
out the barrels or kegs in which it is to be placed as
thoroughly as possible with boiling water. Fill them
three-fourths full with the juice. Leave the bung out,
but put in a loose plug of cotton to prevent dirt from
falling in.
For each five gallons in the barrel add a cake of com-
pressed yeast dissolved in lukewarm water. Keep the
barrels at a temperature of from 75 to 85 degrees F.
if possible. As soon as the alcoholic fermentations
cease (which will take several months), drain out the
clear liquid, rinse the barrels, and put the clear liquid
back again, filling the barrels three-fourths full. Add
from two to four quarts of vinegar containing more
or less ''mother" for each five gallons of liquid. Store
the barrels in as warm a place as possible until the

Sell your surplus canned fruit; there is always a demand.

 vinegar is made; this usually requires from
six to twelve months. Then fill the barrels
full and bung them tight.

Make the cider as directed under Sweet Boiled-

Apple Cider. While it is fresh and sweet Down
put it into a large open preserving kettle Cider
and boil it until it is reduced one-half, skim-
ming it frequently. Seal it in BALL Jars.

Plums
Plums are best when allowed to ripen well before pick-
ing. They remain in good condition for a week or more
after leaving the trees. The Damson plum is a small,
blue plum, and it makes a very rich, fine-flavored sauce.
Cold Pack Method. Proceed as with Peaches. Cold Canned
Pack Method, page 21. Plums
Measure out a pint of sugar and a pint of water for Canned
each quart of plums, and make a syrup. Wash the Plums
plums and drop them whole into the boiling syrup.
Cook until soft; then seal them with the boiling syrup
in BALL Jars. The plums are less likely to burst if
they are pricked with a fork before they are dropped
into the syrup.
Use slightly underripe plums. Follow the directions Plum
given for Currant Jelly; see page 40. Jelly
Follow the directions given under Apple Butter, see Plum
page 28; or Peach Butter, see page 22. Butter
Wash and stem the plums, measure them, and put Canned
them into a kettle with one-half pint of sugar to every Damson
one pound of fruit and let them stand over night. In Plums
the morning heat slowly and let simmer until the fruit
is soft and tender. Seal in BALL Jars, using new
rubbers. The plums are less likely to boil to pieces if
a few are cooked at a time.
Measure out equal amounts of plums and sugar, and Damson
put them in layers in a stone crock or granite kettle. Plum
Set in a moderately hot oven and cook for three hours Preserves
without stirring. Seal the preserves in BALL Jars.
Remove the stems from a peck of Damson plums, and Plum
add five pints of sugar, the juice and rind of three Conserve

Wild fruits can be preserved nearly as well as cultivated fruit.

 oranges and two lemons, and two pounds of
seeded raisins chopped fine, or nuts may be
substituted for raisins. Boil the mixture un-
til it is the consistency of jelly, and seal the
conserve in BALL Jars.
Green Wash the plums, remove the seeds but not
Gage Jam the skins, and for each quart of fruit meas-
ure out a little less than a pint of sugar.
Dissolve the sugar over the fire in a very
little water, and boil and skim it. Add the fruit and cook
it rapidly until it jellies. Seal the jam in BALL Pint Jars.

Cherries
Unlike strawberries, cherries should not be preserved
until they are dead ripe. If allowed to hang on the tree
for a week or two after they are apparently ripe, they
almost double in size, turn a rich red color, and become
much sweeter. Cherries do not have to be preserved
immediately after picking to obtain good results.
They remain in good condition twenty-four or even
thirty-six hours after leaving the trees.
The application of too much heat changes the flavor
of cherries; they become strong and bitter even when
heated for only a short time. Fortunately, however,
the large amount of acid in cherries makes continued
heating unnecessary. The flavor is improved if sugar
is added in the preserving process, though it is not
necessary for preservation.
Cherries may be canned with or without the seeds.
If the seeds are left in, the fruit has a peculiar spicy
flavor that many people like. Cherry seeders are
now so cheap and so efficient that it does not pay to
seed cherries by hand.
Canned Cold Pack Method. Wash and seed the cherries.
Cherries Place them in hot BALL Jars and shake them down
carefully. Fill each jar to overflowing with hot syrup
prepared under directions page 10. Put rubber and
top in place and screw down top part way. Set the jars
in a wash boiler on a false bottom, surround with
boiling water and let boil until they are thoroughly
heated through. This will take from sixteen to twenty
minutes. Remove the Jars one at a time and seal tight.
Invert to cool and test.

Do not pick fruit for jelly making the day after a rain; it contains too much water.
 Steaming Method. Wash and seed the Canned
cherries. Place them in BALL Jars and Cherries
shake them down carefully. Put the covers
in place loosely without the rubbers, see the
jars in a wash boiler on a false bottom, sur-
round them with a few inches of warm
water and boil them until the cherries are
heated through. Remove one jar, put on it
a new rubber, fill it to overflowing with a
heavy boiling syrup, and seal it at once.
Proceed likewise with the other jars.

Boiling Method. Wash and seed the cherries, place Canned

them in a preserving kettle with enough sugar to Cherries
sweeten them (but without water), and heat slowly
until the boiling point is almost reached. Put a new
rubber in place on a BALL Jar, fill the jar to over-
flowing with the hot juice and cherries, and seal it at
once. Proceed likewise with other jars until all the
fruit is sealed.

Put two quarts of seeded cherries into a wide-bottomed Preserved

granite pan, pour over them three pints of sugar, and Cherries
set the pan over a slow fire. Do not stir the cherries,
but shake the pan frequently as if popping corn. As
the sugar dissolves, a liquid covers the cherries. After
about thirty minutes, or as soon as the liquid forms,
increase the heat enough to cause simmering. Continue
the simmering without stirring for twenty minutes.
Seal the preserves in BALL Jars. Cherries preserved in
this manner have a bright red color and a mild flavor.
Regulate the fire carefully and shake the pan fre-
quently to avoid scorching.

Wash, drain, and seed the cherries and run them Cherry and
through the meat grinder. During this process they Pineapple
lose a great deal of juice; but in making marmalade Marmalade
this is desirable, as long-continued cooking makes the
flavor strong, and removing part of the juice helps to
remedy this. Peel and slice the pineapple and run it
through the meat grinder. Mix with the ground
cherries a fourth to a third as much ground pineapple.
Place the mixture on the fire and add two-thirds as
much sugar as there is fruit and juice. Cook the mix-
ture slowly until it becomes almost thick, stirring it
constantly to prevent burning. Pour the marmalade

Don't just order "Jars" Specify the BALL Jars, whether you wish "screw top,"
"glass top," or "wire top."
 into BALL Ideal Jelly Glasses and cover
it with melted paraffine. A considerably
smaller proportion of pineapple may be
used if desired.
Preserved To four quarts of seeded cherries add one
Cherries quart of stemmed currants and five quarts
with of sugar. After the sugar dissolves, cook
Currants the mixture slowly for thirty minutes. Put
the preserves into BALL Ideal Jelly
Glasses and cover them with melted paraffine.
Olived Fill jars with cherries, only the perfect ones with
Cherries stems. Boil together vinegar and salt in the propor-
tion of one cupful of vinegar to two level tablespoonfuls
of salt. Pour this liquid over the cherries after it has
cooled, filling the jars to overflowing. Seal securely.
Olived cherries serve as good appetizer.
Maraschino Seed the cherries, saving all the juice, measure them,
Cherries and then measure out an equal amount of sugar. Drain
the cherries in a colander and set them on ice. Put
the juice and sugar into a preserving kettle and make
a thick syrup; add the cherries and let the mixture
simmer for fifteen minutes. Drain off half of the
syrup and add an equal amount of Maraschino, keep-
ing the kettle covered to prevent the evaporation of
the volatile liquor; bring the mixture quickly to the
boiling point. Remove it from the fire and at once
seal in BALL Jars.
Barrier Stew and seed the amount of cherries you wish to
Cherries preserve by this recipe. Drain thoroughly in a col-
ander. Press the cherries down in an earthen jar
and cover with vinegar. Let stand twelve hours.
Then measure cherries and add equal amount of sugar.
Let stand for ten days, stirring each morning. On
the tenth day remove the product to hot sterilized
glass jars and seal. These are delicious with meats
or in salads.
Strawberries
Because of their delicacy, strawberries are one of the
most difficult fruits to can so as to preserve their natural
color, shape and flavor. A very slight pressure breaks
the skin, and then bacteria quickly enter and cause
softening and decay. It is highly important, therefore,

Don't waste time wrapping paper around your Jars of tomatoes. BALL Gree^
Jars are sufficient protection.
 that strawberries for preservation be fresh-
ly picked and canned as soon as possible
after picking. The amount of acid is largest
when they are slightly underripe and the
berries are also firmest then. They should
not be stemmed until after they are washed,
as they then lose less juice.

Strawberries contain so much acid that

long-continued heat is not necessary to pre-
serve them, therefore they may be canned by any of the
three methods given. The steaming and syrup methods
perhaps preserve the color and shape of the fruit best,
but great care should be used in the syrup method that
the syrup boils hard during the entire time that the
jars are being filled. If the boiling method is used the
berries should not be cooked more than fifteen minutes.
This old-fashioned method is sure to preserve the fruit
and retain the flavor, but the color and shape may not
be as natural.

Canned
Cold Pack Method. Proceed as with Cherries, page 32. Straw-
berries
Boiling Method. Wash and stem firm, fresh straw- Canned
berries. Weigh them and to every pound of fruit add Straw-
one-half pound of sugar. Put berries and sugar in pre- berries
serving kettle and heat up slowly, shaking kettle
occasionally to keep from burning. When the mixture
starts to boil let it cook slowly for fifteen minutes. Fill
sterilized jars to overflowing with mixture and seal
immediately.

Caution. Most important that mixture of syrup

should be kept boiling when jars are being filled.

Steaming Method. Wash and stem firm strawberries Canned

and pack in BALL Jars which have just been sterilized. Straw-
Have ready boiling a syrup made in proportion of one berries
pound sugar to two and one-half cups of water. Place
new rubbers on the jars and fill to overflowing with
syrup. Put tops on loosely. Place in steamer and
steam thirty minutes. Remove jars one by one and seal.

Combine different fruits; it gives variety.

Preserved First Method. Prepare the berries as for
Straw- canning. Place two quarts in a wide-bot-
berries tomed preserving kettle and cover them
with one and a half quarts of sugar. Place
the kettle over a slow fire. Do not stir the
berries, but shake the kettle frequently as
if popping corn. Gradually the sugar dis-
solves and the liquid covers the berries.
When this point is reached, increase the
heat enough to cause boiling, and continue
the boiling slowly for fifteen minutes. Place a new rubber
on a BALL Jar, fill it to overflowing with berries and
syrup, and seal it at once. Proceed likewise with other
jars until all the fruit is sealed.
Caution. Strawberries heated thus scorch very easily,
so the fire must be carefully watched. Strawberries
cannot be preserved successfully by this method if a
small-bottomed kettle is used. After the boiling point
is reached, avoid hard boiling; allow the berries to
simmer.
Preserved Another Method. Prepare the berries and a heavy
Straw- syrup as for canning. While the syrup is boiling rap-
berries idly, drop in large, firni berries until the syrup is thick
with them but not crowded. Lower the heat some-
what and continue the boiling for fifteen minutes, or
until the berries are a rich red color and the syrup is
thick. Place a new rubber on a BALL Jar, fill it to
overflowing with the berries and syrup, and seal it at
once. Proceed likewise with other jars until the pre-
serves are all sealed. Do not cook more than two
quarts of berries in kettle at one time.

Straw- Marmalade affords the best means of utilizing small

berry and overripe berries free from decay. Wash the ber-
Marmalade ries carefully and quickly, stem them, place them in
a preserving kettle, crush them, and add three-fourths
as much sugar as there is crushed fruit. Boil the mar-
malade over a slow fire for twenty minutes, stirring
it often enough to prevent scorching. Seal it in BALL
Jars.
Sweet Prepare two quarts of berries as for canning. Add
Pickled two cupfuls of sugar, and slowly heat the sweetened
Straw- berries to the boiling point. Add half a pint of vinegar
berries and continue the boiling slowly for ten minutes. Then

Try the steaming method of canning strawberries arid cherries.

 keep the berries over a slow fire, but below
the boiling point, for an hour. Remove the
berries to BALL Jars and boil the syrup
until it thickens. Put new rubbers in place,
pour the boiling syrup into the jars until
they overflow and seal them at once.

Use any proportion of strawberries and Straw-

gooseberries. Crush the gooseberries and berry and
cook them until they are tender. Remove Gooseberry
the skins by running the fruit through a colander. Meas- Marmalade
ure the pulp and juice, add an equal amount of sugar,
and bring the mixture to a boil. Crush the strawberries,
add half as much sugar, and bring the mixture to a boil.
Mix the gooseberries and strawberries, and boil the com-
bination slowly for twenty minutes. Pour the marma-
lade into BALL Ideal Jelly Glasses and cover it with
melted paraffine.

Pare the pineapples and pick them into small pieces Strawberry
with a silver fork. Boil the pieces in a little water until and Pine-
the pineapple is tender. Make a heavy syrup and drop apple Jam
in the pineapple while it is boiling. Continue the boil-
ing for ten minutes. Then drop in firm, slightly under-
ripe strawberries that have been washed and stemmed.
Continue the boiling very slowly ten or fifteen minutes
longer. Seal the jam in BALL Jars.

Gooseberries
Gooseberries are so firm that no special care is needed
in handling them. They usually remain in good con-
dition even if allowed to stand for a week after picking.
They are better, however, if preserved sooner. They
contain so much acid that they may be canned by
either the cold pack, boiling, or steaming method. Unless
sugar is added the canned product is very sour.
Canned
Cold Pack Method. Proceed as with Cherries, page 32. Goose-
berries
Steaming Method. Prepare the berries and place them Canned
in BALL Jars. Place the covers on* the jars loosely Goose-
without the rubbers, stand the jars in a wash boiler on berries
a false bottom, surround them with a few inches of
warm water, and steam them until the berries are

Eating plenty of fruit helps to prevent stomach troubles.

 heated through. Remove one jar, place a
new rubber on it, fill it to overflowing with
a heavy boiling syrup, and seal it at once.
Proceed likewise with the other jars.
Canned
Goose- Boiling Method. Proceed as with Cherries,
berries boiling method, page 33.
Gooseberry Stem and wash the berries, put them into a
Preserves preserving kettle, half cover them with
water, and boil them until they are tender
but not until the skins burst. Add as much sugar as
there is fruit. Stew the mixture until it is a rich amber
color. Seal the preserves in BALL Pint Jars, or pour
them into BALL Ideal Jelly Glasses and cover them with
melted paraffine. Use care to prevent scorching.
Gooseberry Stem and wash the berries, put them into a preserving
Marmalade kettle containing enough water to cover the bottom,
mash them thoroughly, and boil them over a slow fire
until they begin to soften. Add as much sugar as
there is pulp, >and boil the mixture slowly twenty
minutes longer. Pour the marmalade into BALL
Ideal Jelly Glasses and cover it with melted par-
affine. The marmalade must be stirred constantly
while boiling to prevent scorching.
Gooseberry Stem, wash and mash the gooseberries and add any
and proportion of young rhubarb desired. Place the mix-
Rhubarb ture in a preserving kettle, add enough water to cover
Marmalade the bottom well, and allow it to simmer slowly until
the fruit is soft. Add as much sugar as there is fruit,
and continue the boiling slowly for twenty minutes
longer. Seal the marmalade in BALL Jars, or pour
it into BALL Ideal Jelly Glasses and cover it with
melted paraffine.
Caution. Stir the marmalade constantly while it is
boiling to prevent scorching.
Gooseberry Wash three quarts of gooseberries and boil them until
Conserve they burst. Add two quarts of sugar, one quart (less
if preferred) of ground pineapple, and one pound of
raisins chopped fine. Boil the mixture slowly until
it is thick and then add two cupfuls of the meats of
English walnuts. Put the conserve into BALL Ideal
Jelly Glasses and cover with melted paraffine.

There is something the matter with your method if your fruit spoils
 (Old English Recipe.) Five pounds of Gooseberry
gooseberries, large English preferred. Four Conserve
pounds of sugar. One and one-half pounds
seedless raisins. Juice and chopped rind of
four oranges. Boil about forty-five minutes
or until it is of the consistency of jam. Seal
in BALL Jars to prevent mold.
Stem, wash and mash five quarts of goose- Gooseberry
berries. Put them into a preserving kettle Catsup
with six cupfuls of granulated sugar, one quart of vinegar,
and one ounce each of ground nutmeg, allspice, cloves
and cinnamon. Boil the mixture until it is quite thick,
stirring it constantly. Seal the conserve in BALL Jars
while it is still boiling hot.

Stem and wash one quart of gooseberries, add one cup- Gooseberry
ful of sugar, and boil the mixture twenty minutes. Add Relish
two tablespoonfuls of vinegar, and season with allspice,
cinnamon, and cloves to suit the taste. Seal the relish
in BALL Jars while it is still hot.

Currants
Currants should be handled carefully and preserved as
soon as possible after picking. They contain so much
acid that little heat is necessary to preserve them.
They may be canned with or without sugar, but are
generally considered better when sweetened. Currants
contain a great deal of the substance called pectin,
which causes boiled sweetened juice to become jelly,
so they are used a great deal in jelly making, both alone
and in combination. Many forehanded housewives
always can a quart or two of currants to use in making
mince meat.

Cold Pack Method. Proceed as with Cherries, page 32. Canned

Currants
Follow the directions for Preserved Cherries; see Preserved
page 33. Currants

Make a syrup of one and a half quarts of sugar and a Spiced

pint of vinegar. Skim the syrup and add three quarts Currants
of currants and one pound of seeded raisins chopped
fine. Boil the mixture thirty minutes; then add a tea-
spoonful of salt, and a half teaspoonful each of cloves,

Vegetables may be safely canned by sterilization.

 allspice, and nutmeg. Pour the spiced
currants into BALL Ideal Jelly Glasses and
cover them with melted paraffine.

Currant Select currants that are not overripe, and

Jelly avoid fruit gathered after a rain, as the juice
is then too watery for making first-class
jelly. Remove all leaves and imperfect
fruit, wash and drain the currants without
removing the stems, and mash them in a porcelain
preserving kettle with a spoon or wooden potato
masher. Heat the mashed fruit slowly, stirring it fre-
quently to prevent burning and to break up the cells.
When the fruit is thoroughly heated, put it into a
jelly bag and drain off the juice. Be careful not to press
the fruit if clear jelly is desired. The draining may be
hastened, however, by occasionally shaking the bag
gently.

Pour the juice into the preserving kettle and add to it

an equal amount of granulated sugar. Place the kettle
over a fire ^nd stir the juice until the sugar dissolves.
When boiling occurs remove the kettle, skim the
contents, and replace the kettle on the fire. Do this
three times. Test the contents frequently by putting
a little of the liquid into a saucer and allowing it to
cool. When it thickens well, pour the entire contents
into BALL Ideal Jelly Glasses. The juice usually jells
within two minutes after the sugar is added. A double
flour sack serves well for a jelly bag. As the draining
must continue for several hours, it is well to plan the
work so this may continue over night. The tem-
perature is then lower and there is less danger of
fermentation.

Currant
and Red Follow the directions for Currant Jelly. Use any
Raspberry- proportion of currants and raspberries desired.
Jelly
Currant Boil together for two hours one and a half quarts of
Catsup brown sugar, three quarts of currants, two tablespoon-
fuls of cinnamon, one tablespoonful of cloves, and one
pint of good cider vinegar. Seal the catsup in BALL
Jars while it is hot.

Try muskmelon and watermelon preserves.

 Mix together three quarts of currants, three Currant
quarts of sugar, one pound of raisins chopped Relish
very fine, the rind and pulp of two oranges
(remove all seeds), and two lemons cut fine.
Cook this mixture until it is solid. Keep
the relish in BALL Ideal Jelly Glasses.

Red Raspberries
Red Raspberries, like the black, are liable to
contain small worms, and must therefore be examined
carefully. They also deteriorate very quickly after
picking and should be canned at once. They lose their
juice and shape so easily that great care must be used
in washing them. This is best done by placing them in a
colander and lifting them gently in and out of water
several times, without allowing them to stand, and
then draining them well.
Follow the directions given for Black Raspberries, Canned
for Boiling Method (page 42), and directions for Red
Cherries, Cold Pack Method, page 32.
Raspberries
Wash and drain the berries, crush them thoroughly,
place them in a wide-bottomed granite pan, and bring Red
them quickly to a boil. Run the mass through a fruit Raspberry
press to remove all seeds. Measure the pulp and juice Marmalade
and place it in a clean granite pan with three-fourths
as much sugar. Bring the mixture to a boil and then
allow it to simmer for ten minutes. Pour the marma-
lade into BALL Ideal Jelly Glasses and cover it with
melted paraffine.
Follow the directions for Red Raspberry Marmalade, Red Rasp-
but remove only three-fourths of the seeds. berry Jam

Wash and place in a preserving kettle four quarts of Red Rasp-

red raspberries and one quart of red currants. Mash berry and
the fruit thoroughly, add three-fourths as much sugar, Currant
and boil the mixture for ten minutes or until it jellies Marmalade
when cooled. Seal the marmalade in BALL Jars or
pour it into BALL Ideal Jelly Glasses and cover it with
melted paraffine.
Caution. Stir the marmalade constantly to prevent
burning.

Success in canning lies in complete sterilization.

 Black Raspberries
Black Raspberries must be handled with
care, especially while being washed. Dip
them in and out of water several times,
without allowing them to stand in the water.
Occasionally very small worms or insects
get into the cavities of the berries, so it is
necessary to examine them carefully. This
fruit deteriorates rapidly after picking, and
should be canned as soon as possible. Either syrup or
steaming method gives good results.
Canned
Black Cold Pack Method. Proceed like Cherries, page 32.
Raspberries
Canned Boiling Method. Select large fruit, as the number of
Black seeds is less in fruit well developed. Wash and drain.
Raspberries Weigh the fruit and to each pound of fruit add one-
half pound of sugar. Put the sugar and fruit in a
preserving kettle and let it heat up slowly, shaking
occasionally to prevent burning. When the fruit has
all boiled thoroughly for five minutes, seal in hot,
sterilized jars.
Black Follow the directions given for Preserved Straw-
Raspberry berries; see page 36. Use either method.
Preserves
Black Select fresh, ripe raspberries, wash them carefully,
Raspberry heat thoroughly, and run them through a colander
Marmalade to remove the seeds. Add as much sugar as there is
pulp, and boil the mixture until it is thick enough to
harden on a spoon held in the air. Put the marmalade
into BALL Ideal Jelly Glasses and cover it with
melted paraffine.

Caution. Stir the marmalade constantly while it is

boiling to prevent scorching.
Black Follow the directions for Black Raspberry Marmalade,
Raspberry but remove only half the seeds.
Jam
Black Wash and drain the berries carefully, place them in a
Raspberry granite kettle, and heat them slowly but thoroughly.
Jelly Pour a small quantity at a time into a jelly bag and
drain them. Boil the juice rapidly for five minutes,

Preserve your corn in BALL Jars by sterilization.

 measure it, put it into a clean preserving
kettle, and add an equal amount of sugar.
Continue the rapid boiling until the liquid
forms a jelly when cool. Pour into BALL
Ideal Jelly Glasses and cover it with melted
paraffine.
Caution. The directions must be followed
carefully to insure success.
Make the juice of each fruit into jelly separately. Fill Black
BALL Ideal Jelly Glasses half an inch deep with rasp- Raspberry
berry jelly. While this is hardening allow the currant and Cur-
juice to cool also, but not so much that it cannot easily rant Jelly
be poured out. When the raspberry jelly in the glasses
has hardened and the currant jelly cooled, pour half
an inch of currant juice into each glass. Allow this to
cool and then add half an inch of raspberry juice to
each glass. Continue this process until the glasses are
full; then cover them with melted paraffine. This
makes a pretty red and black striped jelly. The flavor
is valso pleasing because the currant jelly is very tart,
while the raspberry jelly is mild. If the currants and
raspberries do not ripen at the same time, the currant
juice may be canned during the currant season and
made into jelly when the raspberries ripen.

Blackberries
In canning, blackberries must be heated longer than
raspberries. The underripe berries are not so good as
the ripe ones. Blackberries may be handled with ease;
they keep well for thirty-six hours after picking.
Canned
Cold Pack Method. Proceed as with Cherries, page 32. Black-
berries
Boiling Method. Make a thin syrup of water and sugar, Canned
using enough sugar to sweeten the berries as for table Black-
use. While the syrup is boiling drop the berries into it berries
and boil them rapidly until they are heated through.
Put a new rubber on a BALL Jar and fill it to over-
flowing with berries and juice, dipping from the part
of the preserving kettle where the boiling is most rapid.
Then dip a large spoonful of berries not juice

Again we say, you must sterilize the Jar and cap and rubber.
 from the hottest part of the kettle, stack
them on top of the already overflowing jar,
place over them a perfect cover, press the
berries down, and seal the jar. Proceed
likewise with the other jars. Pressing down
a spoonful of berries into the overflowing jar
forces out all remaining air and insures the
killing of all bacteria on the fruit, rubber,
and cover. Avoid boiling the berries more
than enough to heat them thoroughly,
as otherwise they lose their color and become slightly
strong.
Blackberry Follow the directions for Black Raspberry Marmalade;
Marmalade see page 42.
Blackberry Follow the directions for Black Raspberry Jam;
Jam see page 42.
Blackberry Follow the directions for Currant Jelly; see page 40.
Jelly
Blackberry Follow the directions for Preserved Strawberries
Preserves (either method); see page 36.
Blackberry Boil together for fifteen minutes a quart of blackberry
Cordial juice, a pint of white sugar, and a tablespoonful each
of cloves, allspice, cinnamon, and nutmeg. While the
liquid is boiling, pour it into BALL Pint Jars and seal
them at once, using new rubbers.
Pineapples
There are several ways of preparing pineapple. In
each the process is best begun by peeling the fruit
and removing the eyes with a pineapple eyer. The
pineapple may then be sliced; or it may be sliced
first and then each slice peeled and the eyes removed.
The former method is easier. The pineapple may be
picked to pieces with a silver fork, beginning at the
small end; it may be ground; or it may be cut into
small dice with a silver knife or scissors. For most
purposes pineapple is thus diced.
Pineapple may be bought fresh throughout the year
in most markets, but as the price is high much of the
time, it is true economy to can a good supply early
in the Spring when the price is lowest. The pineapple
flavor is pleasing to most people; and it is so strong
that a large amount of cheaper and more weakly

BALL Jars are made in green glass; this color protects the fruit from fading.
 flavored fruit can be combined with a little
pineapple to make an economical com-
bination.
Cold Pack Method. See Peaches, page 21. Canned
Pineapple
Boiling Method. Cut the pineapple into Canned
dice, using a silver knife or scissors. Pro- Pineapple
ceed as with Peaches, Boiling Method.
Peel the pineapple and remove the eyes. With a silver Preserved
fork remove small pieces until the core is reached, Pineapple
beginning at the small end. When enough pineapple
is thus prepared, place it in the preserving kettle, and
add three-fourths as much sugar. Allow this to stand
until it forms a syrup. Then cook the mixture slowly
until the pineapple becomes transparent. Transfer to
BALL Jars, fill them to overflowing with the boiling
syrup, and seal them immediately.
Pineapple and Cherry Marmalade. See page 33.
Pineapple and Rhubarb Marmalade. See page 50.
#
Grapes
Grapes are at their best when fully ripened, though
for jelly they should be picked slightly underripe, and
for green grape jelly, pick just as they have begun to
turn color. Grapes are best washed by holding the
separate bunches in running water. Grapes are rather
widely grown, and stand transportation so well that
they should form one of the staples in the housewife's
store of canned goods. Their food value is high among
fruits. Good use can also be made of wild grapes when-
ever they are available.
Steaming Method. Pick firm grapes from the bunches, Canned
wash them carefully, and pack them as closely as Grapes
possible in BALL Jars without crushing them. Proceed
as under Peaches, steaming until grapes are heated
through. This method preserves the flavor of fresh
grapes, and requires little work.
Wash the grapes carefully, removing all stems and Grape
imperfect fruit, and drain them in a colander. Separate Marmalade
the pulp from the skins. Heat the pulp to the boiling
point in the preserving kettle, and cook it slowly until

Don't wipe the filled jars before they are sealed.

 the seeds separate from the pulp. Remove
the seeds by passing the pulp through a col-
ander. Put the pulp and skins in the pre-
serving kettle, add an equal amount of
sugar, and cook the mixture slowly for
thirty minutes. Seal the marmalade in
BALL Jars.
Grape Wash carefully two and a half pounds of
Conserve grapes, remove the stems and separate the
pulp from the skins. Place half the skins
in a granite saucepan on the back of the stove and allow
them to simmer for five minutes. Throw away the rest
of the skins, as the conserve is too strong if all are used.
Cook the pulp until it falls to pieces; then run it through
a colander to remove the seeds. Run through the meat
grinder and add to the pulp, the pulp and rind of two
oranges, one pound of seeded raisins, and the grape
skins. Add also one and a fourth quarts of sugar.
Boil the mixture for five minutes; then add one pound
of chopped English walnuts and seal the conserve in
BALL Jars at once.
Grape Wash the bunches thoroughly, remove the friyt from
Jelly the stems, put the grapes into a preserving kettle, add
a little water, and boil slowly until the grapes burst
open and are soft enough to drain. Drain the juice
through a cheesecloth bag, measure it, and add an
equal amount of sugar. Cook the sweetened juice in
a porcelain kettle rapidly for about twelve minutes or
until a little of the juice hardens when cooled on a
saucer, skimming it frequently. For green grape jelly
the fruit should be gathered just as it begins to turn
color. If a mint flavor is desired, see directions under
general instructions, page 55.

Grape With Sugar. Heat thoroughly ripe grapes slowly on

Juice the back of the stove. When soft, strain through a
cheesecloth bag without squeezing. Measure the juice
and replace on fire and bring to boiling point. Add
one-half cup of sugar to each quart of juice and let the
mixture boil five minutes. Seal while hot, in well
sterilized BALL Jars.
Spiced Weigh out seven pounds of grapes and slip the
Grapes pulps from the skins. Put the pulps over the
fire in kettle and let simmer until softened. Pass

Sterilizing your Jars, caps and rubbers means boiling them, and it must be done
just before using them.
 through a sieve fine enough to keep back the
seeds. Add the sieved pulp to the skins
with four pounds of sugar, one pint of vin-
egar, one nutmeg grated, one-half table-
spoonful of ground cinnamon and one
teaspoonful of ground cloves. Let the
whole simmer for two hours. Seal while hot.
The nutmeg may be omitted.

Wash the grapes carefully, remove the stems, separate Spiced

the pulp from the skins, and let them stand over night. Grape
In the morning heat the pulp to the boiling point in a Butter
porcelain kettle, and drain it through a colander. Put
the skins and pulp together, and to each five pints of
fruit add four pints of brown sugar and two tablespoon-
fuls each of cloves and cinnamon. Boil the mixture an
hour, add a cupful^of vinegar, and continue the boiling
until the butter is thick. Seal it at once in BALL Jars.
Take grapes as fresh as can be secured, just ripe, not Pickled
dead ripe, nor soft. Remove from stems carefully so as Grapes
not to break the fruit. Wash them, and shake in a cloth
to remove moisture. Weigh the fruit and pack into
BALL Jars. For every seven pounds of fruit take four
pounds of granulated sugar and a quart of vinegar.
Put these over the fire with a teaspoonful each of cloves
and cinnamon tied in cheesecloth. Bring the vinegar,
sugar and spice to the boiling point. Turn this boiling
mixture upon the grapes in the jar, ^filling to over-
flowing, and seal them. Watch them for any signs of
fermentation, and if this should appear, drain off the
, liquid, scald it again, pour, back on the grapes while
boiling hot and seal again.
Mash thoroughly two quarts of well-ripened wild grapes Wild Grape
cover them with vinegar and thoroughly heat them. Catsup
Strain them and add one cupful of sugar, one table-
spoonful of cinnamon, one teaspoonful of cloves, and
a quarter of a teaspoonful of cayenne pepper. Cook the
mixture slowly until it is thick, and seal it-in BALL Jars.

Rhubarb
Rhubarb contains a very large amount of acid, so
it is easily preserved. It may be canned by either the
steaming method, cold pack or boiling method. Rhu-
barb may be combined with almost any other fruit.

If you buy the BALL Jar you will have the strongest jar made. Call for it.
 Cold Pack Preserves Fruits Meats ami
High Grade "Perfect Sea!"
'Vegetables NaturalformFlavor and Color
Rubbers Packed with all
Ball Jars. Made especially
for Hot and Cold Pack

Perfect Mason
-v Fruit Jars
Have been on the mar-
ket for many years and
have a c q u i r e d their
good name and popu-
larity by real superi-
ority over other jars.
Made from the b e s t
materials by the
Owens Process, which
process distributes the
glass more evenly and
forms the Jars m o r e
p e r f e c t l y than any
other method. We own
the exclusive right to
make Jars by the
Owens Process; so they
cannot be duplicated
by others.

VITAL STEPS I N T H E <pOLD PACK METHOD

1. Blanch in boiling water to shrink and sterilize. 4. Add boiling syrup or water. 6. Sterilize in boiler or cooker.
2. Cold dip quickly. 5. Place rubbers and partially seal. 7. Tighten covers. Test for leaks.
3. Pack at once in clean jars. Put on rack in wash boiler or cooker. Label and store.

Packed with
BaU Perfect Seal Rubbers
Made Especially for Hot Pack Approved by United States
and Cold Pack GfddC Agricultural Department
AlIBallJars
T H E C O L D P A C K M E T H O D requires firm, elastic rubbers; if too soft they will They must be of proper width, size and thickness.
blow out in the processing; if not sufficiently elastic, they will break. G R A Y IS T H E N A T U R A L C O L O R of Rubber. The use of coloring matter adds to
They must be made of a compound that will stand boiling and not deteriorate.
They must be free from spongy and porous places that would admit air. the cost without improving the quality.

The "Ball Perfect Seal" Rubbers packed with all Ball Jars e m b o d y all these features.
 Young rhubarb makes the best preserved
product; in addition, it need not be peeled.
No special care is required in handling
rhubarb.

Canned Cold Pack Method. Proceed as with

Rhubarb peaches page 21.

Canned Boiling Method. Proceed as with peaches

Rhubarb page 22. This method requires the least time and labor.

Rhubarb Put into preserving kettle two quarts of young rhubarb

Marmalade cut into cubes. Add from one to two quarts of sugar
(depending upon the desired richness), the pulp and
juice of two oranges, and one cupful of blanched almonds
chopped fine. Boil the mixture very slowly for three
hours, or until it has rich red color. Seal the mar-
malade in BALL Pint Jars or pour it into BALL Ideal
Jelly Glasses and cover it with melted paraffine. If
desired, two sliced lemons may be added; and the nuts
may be omitted. The marmalade must be stirred fre-
quently while boiling to prevent scorching.

Rhubarb Cook together for five minutes two quarts of rhubarb,

Conserve two and a half cupfuls of sugar, and the pulp and juice
of two oranges ground fine. Add one pound of seeded
raisins chopped fine and cook the mixture five minutes
longer. Remove the conserve from the fire, add two
cupfuls of nut meats chopped fine, and seal the conserve
in BALL Jars.

Rhubarb Boil together until the mixture is thick, one quart of

and Pine- pineapple, four quarts of rhubarb, and the juice of two
apple oranges. Then add a cupful of nut meats chopped fine,
Marmalade and seal the marmalade in BALL Jars or pour it into
BALL Ideal Jelly Glasses and cover it with melted
paraffine. A little spice may be added if desired. This
marmalade is especially good for preparing the lunches
of school children.

Caution. The marmalade must be stirred constantly

while it is boiling to prevent scorching.
Rhubarb Cut fine three and a half quarts of rhubarb, add two
and Fig quarts of sugar, and let the mixture stand over night.
Preserves In the morning boil it till it is thick, and add a pint of

Seal each jar quickly. D o n ' t wait to fill m o r e a n d t h e n seal all.

 chopped figs and the juice and rind of one
lemon. Put the preserves into BALL Ideal
Jelly Glasses and cover them with melted
paraffine.
Southern Fruits
Gather the figs before they are perfectly Preserved
ripe. Slit them on one side and soak in lime Figs
water or mild salt brine for three or four
hours.
Wash them thoroughly in cold water. Make a syrup
of one pound of sugar and a pint of water to each pound
of fruit. Place the syrup in a kettle and when boiling
smartly, drop in the figs and cook until done. Place
in BALL Jars. Fill up with hot syrup and seal.
Make a strong soda solution with boiling water and Pickled
pour this over just enough figs to cover the bottom of Figs
a preserving kettle. Let them remain in this solution
five minutes and then drain them thoroughly. Take
one quart of vinegar to three pounds of sugar and when
dissolved add the figs and cook slowly for one hour.
Seal in BALL Jars. If you have some syrup left, more
figs may be cooked in it. A spice bag filled with whole
cloves, cinnamon and allspice may be boiled with the
vinegar syrup if desired. Some persons, instead of
using a soda solution, prefer to soak in rather weak salt
water for about six hours, rinse, and then boil as above.

This can be made from the bruised and soft figs by Fig
mashing the fruit well. After bringing the fruit to a Marmalade
boil in a little water, add equal parts of sugar and cook
for an hour. Stir all the time to avoid burning.
Fig and Rhubarb Preserves. See page 50.
For five melons take two and a half pounds of sugar Preserved
and half a teaspoonful of powdered alum. Peel the Citron
melon. Cut into slices and boil until tender in a little Melon
water to which the alum has been added. Drain and
rinse in cool water. Make a syrup by boiling together
the sugar and juice of two lemons with grated rind of
half the lemons. A little ginger root may be added if
desired when this syrup is hot. Put the sliced melon
in it and cook for a few minutes. Fill BALL Jars to
overflowing and seal.

It is economy to can fruit within an hour after picking it.

Grape Fruit Wash thoroughly. Remove seeds and run
Marmalade through a chopper. Barely cover with water
and let stand over night. In the morning
boil thirty minutes and let stand another
night. On the third morning boil thirty
to forty minutes or until the white part of
the fruit is very tender. Measure the fruit.
Add equal quantity of sugar and boil until
the mixture " j a m s " from the spoon. This
will take from thirty to sixty minutes.
Pour into hot sterilized glasses or BALL Pint Jars and
cover with paraffine.

Guavas There are many varieties. For canning or preserves

use the large, sweet kind if possible. Remove the seeds.
Proceed same as with peaches.

Guava Take quite overripe guavas. Slice. Place with a little

Marmalade cold water in a kettle. When cooked soft, press through
a coarse sieve. Add equal quantity of sugar and the
juice of one lemon to each pint of pulp. Cook all to-
gether until thick.
Guava Make a syrup of three pounds of sugar to one quart
Sweet of good cider vinegar. This will be enough for six
Pickle pounds of fruit. The following spices may be added if
desired: one teaspoonful of allspice, one teaspoonful
of mace, one teaspoonful of cloves, and one teaspoonful
of cinnamon. Cook the syrup and spices together for
an hour. Drop into it the whole fruit which has been
peeled. Cook thoroughly until tender. The fruit for
the sweet pickle should be ripe. Skim out the fruit.
Place it in BALL Jars. Cook the syrup until quite thick
and pour boiling over the fruit and seal.

Sour or Wash and peel the oranges. Let the yellow rind soak
Wild in salt water over night. In the morning pour off the
Orange salt water and bring the rind to a boil in enough fresh
Marmalade water to cover it well. When this has boiled up well
pour off the water and reserve this rind until ready
to add to the pulp. After removing the juice and pulp
from the orange, chop the shells and cook until tender.
Then add juice, pulp and yellow rind, measure and add
equal parts of sugar and cook all together until the prop-
er consistency. This can be stored in BALL Ideal
Jelly Glasses or small jars.

Keep the flies out of the kitchen while canning fruit.

 Remove the seeds and slice thin six oranges Orange
and three lemons. Add three pints of water Marmalade
for each pint of fruit. Let the mixture stand
twenty-four hours; then boil it an hour.
When it cools add an equal amount of sugar
and boil it an hour longer. Seal the mar-
malade in BALL Jars, or pour it into BALL
Ideal Jelly Glasses and cover it with melted
Paraffine. This makes about twenty glasses
of marmalade. A little more sugar may be
added if desired.
Grate the yellow rind off the lemons and cut them across Lemon
each end. Pack them in dry salt, covering them thor- Pickle
oughly and let remain eight days. Take them out. Put
them in shallow dishes. Set in a hot oven until the salt
dries and candies on them. Put in a jar and to each
twenty-five lemons add one pound of white mustard
seed, half a pound of black pepper, half a pound of
ginger, tablespoonful of mace, two tablespoonfuls of
celery seed, a little horseradish and two pounds of
brown sugar. The spices may be bruised and the
ginger sliced. Cover with boiling hot vinegar and seal.
Are a smooth-skinned variety of peaches and may be Nectarines
canned without peeling. The same amount of sugar
and the same methods may be used as are given under
the heading of peaches.
Slice the kumquats. Cook until tender in just enough Kumquat
water to keep from burning. Measure. Add equal Jam
parts of sugar with a little lemon juice. Cook all to-
gether until the consistency of jelly. This should be
sealed in BALL Jars.
Make a heavy boiling syrup. When boiling briskly Kumquat
drop into it the kumquats, halved or whole. Boil Preserves
briskly until tender enough to be pierced with a straw.
Seal at once on removing from the fire. These are
delicious served with whipped cream.
May be preserved or canned the same as peaches, but Apricots
it is desirable to use a little less sugar, as this fruit is
more delicately flavored.
For four quarts of fresh, ripe apricots, use one Apricots
quart of Hawaiian pineapple. Make a syrup as you and
would for peaches and cook the apricots, which have Pineapple

D o not let vegetables stand after gathering and before

canning. Can them immediately.
 been sliced, until tender enough to pierce
with a fork. Add the pineapple and cook
until it is thoroughly heated. Then seal in
BALL Jars. A handful of almonds added
to each jar gives this sauce a fine flavor.
They should be blanched and cooked with
the apricots.

The Principles Underlying Jelly Making

Few things connected with the preservation of fruit
cause more trouble and irritation than the failure of fruit
juice to 4 'jell" at all times. At one time the jelly is per-
fect, and the housewife congratulates herself that at last
she has found the best method. But again, under condi-
tions apparently the same, the juice simply will not "jell,"
or it turns to a mass of sugar and candy. There are
some simple rules, however, that ordinarily insure success.
The explanation of many failures lies in the composition
of fruits. All fruits at the time they are ripe contain
more or less of a substance called pectin. If the fruit
juice is extracted, the pectin goes with it in solution.
If the right proportion of sugar is now added to the
juice, and the mixture heated to the boiling point for
some time, the pectin causes the juice to harden into jelly.

The pectin, however, does not exist in the fruit at all

stages of ripeness. In fact, it forms just at the time of
ripening or a little before, and it disappears soon after-
ward. Therefore, fruit for jelly making should be just
ripe or slightly under ripe. It is for this reason that
overripe fruit almost invariably fails to make good jelly;
the pectin has disappeared, in whole or in part. If the
extracted juice is allowed to stand in a warm place for
any length of time it ferments; and fermentation takes
from the pectin its power to cause hardening. Too long
heating has exactly the same effect upon the pectin as
fermentation.

Adding the improper amount of sugar to the juice also

causes failure. If too much sugar is added, the juice
candies or crystallizes. If too little is added, the juice
must be boiled a long time to evaporate the surplus
water, and this causes the pectin to lose its power to
bring about hardening.

It is economy to can fruit within an hour after picking it.

 Not all fruits contain pectin in the same
abundance. In general the acid (or sour)
fruits contain most pectin; but the straw-
berry, though acid, contains very little.
Often extremely good jelly can be made
from the juice of some fruit not containing
much pectin, such as the cherry, by mixing
it with the juice of a fruit rich in pectin,
such as the currant. The most desirable
fruits for jelly making, in the order of their
desirability, are: Currant, crabapple, apple,
quince, grape, blackberry, raspberry, plum.
Clear jelly can be obtained only when the juice is ex-
tracted without subjecting the fruit to pressure. When
all the juice possible has been drained off without pres-
sure, more may be obtained by applying pressure. Jelly
made from this juice after pressure is just as well
flavored and as nutritious as any, but is not as clear.
One must use judgment and test jellies in the making
by putting a spoonful on a plate. If the juice jellies
quickly, it is done. If a jelly is not as hard as it
should be the day after it is made, setting it in the
sun for several hours helps it greatly.
If water has been added to the fruit in boiling it
before the juice is extracted, or if the fruit has been
picked shortly after a rain, boiling the juice down
somewhat before adding the sugar helps to produce
good results. Boiling the juice in a large-bottomed
vessel makes possible more rapid evaporation and reduces
the length of time required; it prevents both the candying
and the gumminess of the jelly to a considerable extent.
It is almost impossible to succeed with jelly if the juice
is boiled slowly. There is greater likelihood of success,
therefore, if only a small amount of juice is boiled at a
time.
If a syrup gauge is used, it reads 25 degrees when the
right amount of sugar has been added to the juice. If
the reading is more than 25 degrees, add more unsweet-
ened fruit juice; if less than 25 degrees, add more sugar.
If a "mint jelly" or mint flavor is desired, remove the
leaves from the mint stems, using leaves from about
six to twelve stems for each twelve glasses of jelly. Crush
the leaves and tie them in a cheesecloth bag. Put the

H e l p t h e H . C. L. by canning m o r e i n s t e a d of letting it b e w a s t e d .
 bag in the kettle with fruit to boil. When
enough flavor has been boiled out to suit
your taste, remove the bag. The mint
flavor is used chiefly in crab apple and
grape jelly.
Jellies may be colored by using vegetable
coloring. Different colors of jelly in the
same glass or "layer jelly" may be had by
mixing the coloring in only a part of the
jelly, pouring first a half-inch of uncolored
into the glasses and letting it harden a trifle, and then a
half-inch of colored and so on.
Jelly contains so much sugar that bacteria cannot
work in it. Molds, however, find jelly a good feeding-
ground. As molds require a constant supply of oxygen,
the jelly can be protected by covering it with melted
paraffine as soon as it has cooled. The paraffine soon
hardens and shuts out the air and also dust. Store
jelly in a cool, dry place.

Vegetables
Vegetables differ from fruits in that they contain
very little acid and considerable proteid. Therefore
they are more difficult to can; both the absence of
acid and the presence of proteid are favorable to
bacteria. Moreover, the bacteria are often of the
particular kind that are very resistant to heat.
Two methods of preserving vegetables are com-
monly used. One way is to use them in making
relishes, catsups, pickles and the like. In these, spices
and vinegar are always used. Both spices and vinegar
protect from bacteria, the vinegar because of the
acid it contains, and the spices for other reasons.
The other method for preserving vegetables in com-
mon use is the Cold Pack Method. Vegetables can-
not be canned in any other way with as great cer-
tainty of success (with the exception of tomatoes,
which contain considerable acid). Some bacteria are
almost sure to be introduced into the jars, even if all
the bacteria in the vegetables to be preserved are
killed.
Many women think that tomatoes can be preserved
more easily in tin cans than in glass jars. This is a

Green vegetables in summer, and canned, in the winter from your own garden.
56
 mistake. The chances are better in the
glass jars, as the bacteria that cause
tomatoes to spoil cannot live in a moder-
ately strong light. There is a still more
important reason, however, for using glass
jars. The acid in the tomatoes is liable to
attack the metal of the cans and form
products that are poisonous when taken
into the stomach. The use of BALL Jars
eliminates this danger.
As was said under General Directions for Cold Pack
Method on page 15, this method is the only sure way
of preserving all kinds of vegetables. In canning
vegetables where not otherwise specified the recipe for
Canned Corn may be used but in every case the canner
should read carefully the general directions for the Cold
Pack Method, page 15, before undertaking to can any
vegetable. The study of these directions is essential to
success.
Cold Pack Method. Select sweet corn ears of nearly Canned
uniform size and proper ripeness. If too ripe, the corn Corn
will color while processing. If not ripe enough, much
food value is lost. Remove husk, silk, shanks, tips
and any injured or defective places. Blanch the corn
in boiling water or steam chest for from five to ten
minutes (time depends on degree of ripeness). Remove
ears from boiling water and plunge into cold water
for one minute, cut only enough corn from the ears
at a time to fill one Jar. Pack in hot BALL Jars (J^-
inch from top). Fill to overflowing with boiling water,
adding one teaspoon salt for each quart jar. Put rubber
and cap in position, not tight, and set the Jar in cooker
immediately. Proceed with each Jar in same manner.
Process the corn three hours in home-made water bath
outfit, see page 16. See time table page 18, for other
types of cookers. When the product has finished cooking
remove one Jar at a time, fasten cover down tight and
set away to cool.
Corn on the Cob. Blanch in boiling water five to ten Canned
minutes, according to ripeness, size, and freshness; Corn
plunge quickly in cold water. Pack, alternating butts
and tips; add just a little boiling water and one level
teaspoonful of salt to each quart. Place rubber and
top and partially tighten. Process three to four hours
in hot-water bath; one and one-half hours, water-seal

Canned fruit makes excellent puddings in the winter.

 outfit; one hour under five or more pounds
of steam; forty minutes in aluminum pres-
sure cooker. Remove jars, tighten covers,
invert, and cool. (Heat up for table use
in steamer, not in water. If corn seems
flat or water-logged, it has been over-
cooked or allowed to stand in too much
water.) Quart jars will hold two ears, two-
quart jars will hold from three to five ears,
according to size of ear. Do not can large
ears. If the corn is removed from can and steamed for
a few minutes, it cannot be distinguished from the sweet
corn removed from the husk in mid-summer. One ad-
vantage of sweet corn canned on the cob over other
canned corn is that all the best food values are kept
with the cob. In cutting corn off, the germ quality of
the kernel, which keeps up its standard, is usually lost.
This germ quality is the part of the corn that is sought
by rats and mice when they look for food in the corn
bin, and is the most vital part. Much of the corn is also
rendered mushy when it is cut from the cob. Whenever
possible, can the corn within an hour of the time it is
pulled from the stock, as the amount of sugar diminishes
rapidly thereafter.
Special Re- Canned corn, peas, beans and asparagus may show
quirements no signs of spoilage and still when opened have a sour
of Corn, taste and a disagreeable odor. This trouble is known
Peas, to the canner as 4 'flat-sour" and can be avoided if the
Beans and canner will use strictly fresh product, one that has not
Asparagus been gathered more than five to six hours and will
blanch, cold dip and pack one jar at a time and place
each jar in the cooker just as soon as it is packed.
Canned Select young and tender beans, remove strings, break
String them in short lengths and proceed with the five steps
Beans exactly as with corn, see page 57.
Canned
Lima Proceed exactly as with corn, page 57.
Beans
Pickled Wash and string the beans, but do not break them.
String Cover them with cold water and boil them ten minutes.
Beans Drain off the water, and then immediately pour boil-
ing water over them. Salt them as for table use and
boil them until they are tender. Skim out the beans
and place them in BALL Jars. While the beans are
boiling hot, cover them with boiling vinegar, sweetened

Do not be wasteful by using tin cans which are good for one year only when Gla^^
Jars will last many years and the first cost is but little more.
 and spiced to suit the taste, and seal the
jars at once.
Shell the peas which should be young and Canned
fresh. Proceed as with corn, page 57. Peas
A cloudy appearance of the liquid when
peas are keeping well shows they were
roughly handled in the blanching or cold
dipping.
Prepare vegetables as for table cooking. Okra,
Blanch in boiling water or live steam for from five to Green
ten minutes. Remove and dip quickly in cold water. Peppers,
Pack in hot BALL Jars, fill Jars to overflowing with Cabbage
boiling water. Add level teaspoonful salt to each and
quart. Put rubber and cap in position, not tight, process Brussels
for two hours in home-made water-bath. See time-table, Sprouts
page 18, for time in other outfits. When done remove
one Jar at a time and fasten top tight.
Prepare and cut into convenient sections. Blanch in Pumpkin,
boiling water three minutes. Cold-dip. Pack closely Squash,
in hot Jars. Fill to overflowing with boiling water. Eggplant
Level teaspoon salt to each quart. Put rubbers and
caps in position, not tight. Process for two hours in
home-made water-bath. When done, remove one Jar
at a time and fasten top tight. Set away to cool.
Grade for size, color and degree of ripeness, wash Root
thoroughly, use vegetable brush. Scald or blanch in Vegetables,
boiling water long enough to loosen skin. Dip quickly Carrots,
in cold water. Scrape or pare to remove skin. Pack Parsnips,
whole vegetable or cross sections in hot Jars. Fill to Beets
overflowing with boiling water. Level teaspoon salt
to quart. Place rubbers and tops in position, not
tight. Process one and a half hours in home-made
hot-water bath. Remove Jars one at a time, tighten
tops and cool.
A large number of cultivated and wild greens are edible Greens
and if canned by this method will make a succulent and
valuable food for the winter and spring. Among the
wild greens are pepper cress, sour dock, pusley, dande-
lion and others. Can the greens the day they are
picked. Wash, clean, and sort carefully, letting no
foreign weed or vegetable matter remain. Place the
greens in a crate or cheesecloth and blanch in live
steam for fifteen minutes. A regular home steamer
may be used for this purpose. Keep the steam up all

Vegetables may be safely canned by the sterilization method. Eating plenty of

fruit helps to prevent stomach trouble.
 the time. Remove the greens and plunge
into cold water. Pack tight in hot jars.
Fill Jars to overflowing with boiling water
and add seasoning to taste. A few strips
of boiled bacon or chipped beef may be
added (hot). Put rubbers and caps in posi-
tion, partially seal, and process two hours
in home-made hot-water bath. Remove
from cooker, tighten covers on Jars, invert
and cool.
Canned Use the flowered portion. Plunge head down into a
Cauliflower cold brine (one pound salt to 12 quarts water). Let
cauliflower remain in brine one hour. Blanch three
minutes in boiling water and dip quickly in cold water.
Pack carefully in hot glass Jars. Fill to overflowing
with boiling water, add level teaspoon salt to each
quart. Proceed as with root vegetables, page 59.
Canned Whole. Scald one and a half minutes, or until skins
Tomatoes loosen. Cold dip carefully so as to preserve whole.
Remove stems and cores. Pack directly in hot Jars.
Press down gently with a tablespoon (add no water).
Add level teaspoon salt per quart. Put rubbers and
tops in position, not tight. Process for twenty-two
minutes. Remove from cooker, tighten lids, invert
and cool.
Canned Select tomatoes slightly underripe and free from decay.
Tomatoes Peel them, cut out all green and hard parts, place
them in a preserving kettle, salt them as for table
use, and boil them until they are thoroughly heated.
Fill sterilized BALL Jars to overflowing with the
boiling tomatoes, add a teaspoonful of salt and a
teaspoonful of sugar to the top of each jar, and seal
the jars at once.
Spiced Mix together two quarts of tomatoes, skinned and
Tomatoes sliced, one quart of sugar, and spices to suit the taste.
Boil the mixture until it is the consistency of jam,
and seal the spiced tomatoes in BALL Jars. This is
excellent served with cold meats.
Tomato To a quart of ripe tomatoes, skinned and sliced, add
Marmalade half a cupful of cider vinegar, a third of a cupful of
sugar, a teaspoonful of salt, and a teaspoonful of mixed
spices. Cook the mixture slowly, stirring it with a
wooden spoon, until it is reduced a half in bulk. Seal
it in BALL Pint Jars.

Eat fruit; it is good for your digestion.

 Boil together for an hour, a half bushel of Tomato
ripe tomatoes, sliced, and six small red Mustard
peppers. Strain the tomatoes through a
colander and boil them an hour longer with
two tablespoonfuls of black pepper, two
ounces of cloves, one-eighth of an ounce of
mace, and a quarter of a pound of salt. When
the tomatoes are cold, add two ounces of
mustard, two ounces of curry powder, and
one pint of vinegar. Seal the tomato
mustard in BALL Jars.
Blanch fresh corn on cob five minutes. Cold dip Corn and
quickly. Cut corn from cob. Scald tomatoes one and Tomato
a half minutes and cold dip. Remove skins and core. Combina-
Chop tomatoes into medium-sized pieces. Mix thor- tion
oughly two parts tomatoes to one part corn. Pack the
mixture in hot glass Jars. Add level teaspoon salt
per quart. P u t rubbers and caps in place, not tight.
Process two hours in hot-water bath. Remove Jars
and seal tight.
Uncooked. Chop together two quarts of peeled toma- Ripe
toes, one cupful of celery or cabbage, four red or six Tomato
green peppers, and six tablespoonfuls of chopped onion. Pickle
Add a teaspoonful of ginger, a tablespoonful of celery
seed, five tablespoonfuls of salt, half a cup of sugar,
half a cupful of mustard seed, two and a half cupfuls of
vinegar, three-fourths of a teaspoonful each of cloves,
cinnamon and grated nutmeg. Mix the ingredients
thoroughly, and put the mixture into a covered jar. Let
the pickle stand for a week before using it.
Mix together one peck of green sliced tomatoes, six Sweet
large sliced onions, and one teacupful of salt. Let the Green
mixture stand over night, and in the morning drain off Tomato
the liquid. Boil the mixture for five minutes in two Pickles
quarts of water and one quart of vinegar. Drain it
again. Boil for fifteen minutes four quarts of vinegar
a quart of brown sugar, half a pound of ground mus-
tard, a tablespoonful of cloves, two tablespoonfuls of
cinnamon, two tablespoonfuls of ginger. Put the
drained tomatoes and onions in BALL Jars, pour over
them the boiling liquid, and seal the jars at once.
For each pound of peeled and quartered tomatoes add Green
three-fourths of a pint of sugar, a tablespoonful of Tomato
lemon juice, ten cloves, an eighth of a teaspoonful of Preserves

Try canning grape juice; it is delicious.

 mace, and a quarter of a teaspoonful each of
ginger and cinnamon. Let the tomatoes
stand covered with the sugar for an hour.
Then add the spices, bring the whole grad-
ually to a boil, and cook the mixture slowly
until the tomatoes are clear and tender,
keeping the sides of the vessel carefully
wiped down. Seal the preserves in BALL
Jars.
Boiled Peel and slice a peck of ripe tomatoes and boil them
Tomato thoroughly. Drain off the juice and boil the tomatoes
Catsup slowly for four hours longer. Add two tablespoonfuls
of salt, a tablespoonful of black pepper, one and a half
teaspoonfuls of cayenne pepper, and a tablespoonful of
mustard. Continue the boiling an hour longer. Allow
the catsup to cool, add a pint of vinegar, and seal it in
BALL Jars.

Sweet Select young and even-sized carrots, boil them until

Pickled they are tender, cool them and pack them into BALL
Carrots Jars. Fill the jars to overflowing with a hot liquid
made by boiling together for five minutes a pint of
vinegar, a cupful of sugar, and two tablespoonfuls of
mixed spices; seal the jars at once.

Carrot Grate a dozen raw carrots, add a cupful of sugar for

Marmalade each cupful of grated carrot, and allow the mixture to
stand over night. In the morning add the strained
juice of three lemons, a teaspoonful of powdered
cinnamon, a teaspoonful of powdered cloves, and a
teaspoonful of allspice. Cook the mixture slowly for
an hour. Seal the marmalade in BALL Jars.

Vegetable To every pound of vegetable marrow allow one pound

Marrow of sugar, one lemon, one ounce of dried ginger, and
Preserves half a glass of whiskey. Peel and slice the marrows;
pour over them a syrup made of brown sugar and
boiling water, and let them stand for two or three
days. Then make a syrup of one pound of sugar to
each pound of marrow, the juice and peel of one lemon,
an ounce of dried ginger, and as little water as is neces-
sary to make it into a syrup. When boiling, put in
the marrows, having previously drained them. Let
them simmer for twenty minutes; then pour in half
a glass of whiskey for every pound of vegetable and

Try t h e s t e a m i n g m e t h o d for canning s t r a w b e r r i e s a n d cherries.

 sugar, and boil until quite clear, which ought
to be soon after the spirit is thrown in.
When done, put into jars and seal.

Peel and remove the seeds of one large Vegetable

marrow; cut into small dice; sprinkle with Marrow
salt, and let stand for twelve hours. Put Conserve
two quarts (8 cups) of vinegar into a sauce
pan, add one pint white sugar, one ounce
each ground ginger and tumeric powder,
four chillies, two shallots cut into small pieces, and a
pinch of red pepper. Boil for ten minutes, then take
out the shallots, put in the diced marrow and boil for
twenty minutes. Seal in Glass Jars.

Take six pounds of vegetable marrow, three chillies, Vegetable

two ounces of ginger root, two lemons and three-fourths Marrow
of a pound of sugar to each pound of marrow. After Jam
peeling and removing the seeds of the marrow, cut it
into small pieces. Put the marrow and sugar into a
preserving pan, and allow it to stand for twelve hours
before boiling, then add the ginger (well bruised), the
chillies tied in a muslin bag, the lemon rinds and the
strained juice of the lemons. Boil the jam from three
to four hours, and when well done, remove the muslin
bag and the lemon rinds. Seal in jars.

Peel and slice a peck of ripe tomatoes, and add six green Chili
peppers chopped fine, six onions chopped fine, two Sauce
tablespoonfuls of cinnamon, two teaspoonfuls of cloves,
one tablespoonful of salt, two cupfuls of brown sugar
and five cupfuls of vinegar. Boil the mixture two hours
and seal the chili sauce in BALL Jars.

Chop fine a peck of ripe tomatoes, drain them, and add India
three cupfuls of chopped celery, two cupfuls of chopped Relish
onions, and half a cupful of salt. Let the mixture stand
two hours; then add two pints of vinegar, three cupfuls
of brown sugar, half a cupful of white mustard seed,
two red peppers chopped fine, one tablespoonful of
ground cinnamon, one tablespoonful of allspice, and
half a tablespoonful of cloves. Mix the ingredients
well and seal the relish in BALL Jars without
cooking it.

The Green Jar helps to preserve the natural color and flavor of the fruit.
 Chow Chop together two quarts of green tomatoes,
Chow twelve small cucumbers, four green peppers,
a small head of cabbage, six onions, and a
quart of string beans. Let the mixture
stand in a covered enamel pan over night.
In the morning put the mixture into a pan
with alternate layers of salt, using a cupful
of salt, and reserving enough for the last
layer. After this has stood twelve hours,
drain it. To a gallon of vinegar add a
tablespoonful each of celery seed, mustard, allspice,
pepper, and cloves; heat the mixture to the boiling point,
add the vegetables, and cook them until they are tender.
Seal the chow chow in BALL Jars.

Cucumber Make a brine that floats an egg and soak in it for

Sweet twelve days, twelve large cucumbers of uniform size.
Mangoes Remove the cucumbers and soak them in fresh water
for twenty-four hours. Split the cucumbers length-
wise, remove the seeds, and place them in a kettle
with alternate layers of grape leaves. Over each
layer sprinkle a very little pulverized alum. Cover
the whole with equal parts of good vinegar and water,
and heat it to the boiling point. Remove the pickles
and stuff them with seeded raisins and cubes of lemon;
use a lemon without the rind removed, to a pound of
raisins. Tie the parts of each cucumber together
and place them in a large jar. Sprinkle whole cloves
and cinnamon over each layer. Make a syrup of one
quart of sugar to one pint of vinegar, and pour this
over the pickles. Each morning for nine days pour
off the syrup and reheat it.

Winter Make a brine by adding half a cupful of salt to

Dill each four quarts of water; in this soak a hundred
Pickles medium-sized cucumbers over night. Boil together
ten quarts of water, one quart of vinegar, two cupfuls
of salt; let this brine stand over night. In the morn-
ing drain the cucumbers and pack them tight in layers
in BALL Two-Quart Jars between cherry leaves and
dill. Add a small piece of red pepper to each jar.
Cover the cucumbers with the boiled brine and seal
them. A cupful of mustard seed and a cupful of horse-
radish shaved fine may be added.

Be sure to read the most important rules on pages, 6, 7 and 8.

 Wash a peck of red peppers and cut a slice Canned
from the stem end of each. Remove the Peppers
seeds. With a pair of scissors cut the pep-
pers into rings. Cover the rings with boiling
water and let them stand two minutes. Drain
them and put them at once into cold water
(preferably ice water). After ten minutes
drain them again and then pack them into
BALL Pint Jars. Have ready a syrup made
by boiling together for fifteen minutes a
quart of vinegar and two cupfuls of sugar. Pour the
boiling syrup over the peppers until the jars overflow
and seal them.

Select medium-sized red and green peppers, wash them, Pepper

cut off the stem end, and remove all seeds and veins. Mangoes
Fasten the top of each pepper to the pepper with a
straw or toothpick. Place the peppers in a jar, cover
them with a fairly strong brine, and allow them to
stand for three days. Chop very fine a head of red
cabbage, and sprinkle it with a small quantity of cloves,
a teaspoonful of celery seed, two table spoonfuls of
white mustard seed, and one tablespoonful of salt. Add
some gherkins and some very small onions chopped
fine. At the end of three days, drain the peppers
thoroughly and fill them with this mixture. Moisten
the filling with vinegar that has been boiled and cooled.
Put the tops in place on the peppers and pin them with
straws. Pack the stuffed peppers into BALL Jars, fill
the jars to overflowing with boiling vinegar, and seal
them. The mangoes should stand at least six weeks
before they are used.

Remove the seeds and chop very fine twelve sweet red Pepper
peppers, twelve green peppers, and twelve very small Hash
onions. Add three tablespoonfuls of salt and allow the
mixture to simmer for ten minutes; then drain it and
add a quart of vinegar and a cupful of brown sugar.
Let the hash come to a boiling heat; then pour it into
BALL Pint Jars and seal them. Pepper hash is ex-
cellent for sandwiches.

Remove the seeds from a bushel of peppers, peel and Ripe Sweet
seed a dozen ripe cucumbers and peel half a peck of Pepper
apples. Add six stemmed and seeded small peppers, Catsup

The quicker you can vegetables after gathering the better success you will have.
 run all through a meat grinder, and add a
quart of salt. Let the mixture stand
twenty-four hours; then squeeze it through
a cotton sack, a quart at a time. Mix to-
gether and bring to a boiling heat three
quarts of cider vinegar, four pints of brown
sugar, two ounces of ground mace, and
three ounces of ground cinnamon. Boil
half a pint of white mustard seed and a
fourth of a pint of celery seed in half a pint
of vinegar for an hour. Pour both mixtures over the
catsup, stirring it all the time. Boil the catsup until it
is tender and then seal it in BALL Jars.

Cauliflower Divide a large head of cauliflower into pieces and boil

Mustard it with a dozen white button onions in salted water
Pickle until it is about half done. Drain the cauliflower and
onions, and add a dozen dill pickles chopped fine.
To two quarts of vinegar add two cupfuls of sugar,
two teaspoonfuls of celery seed, and one teaspoonful
of mustard seed, and bring the whole to a boil. Mix
together three-fourths of a cupful of flour, a quarter
of a pound of ground mustard, a tablespoonful of
turmeric powder, and a little cold water; add this
mixture to the boiling vinegar and continue the boiling
five minutes longer. Pour the boiling mixture over
the pickle and seal it in BALL Jars. This pickle is
easily prepared. The above amounts make about a
gallon of pickle.

Corn Cut fine one large head of cabbage, let it stand over
Sauce night, and in the morning drain off the water. Boil a
dozen large ears of corn and cut off the corn. Chop
fine three green and three red peppers. Dissolve
two tablespoonfuls of mustard in vinegar. Mix all
the ingredients together, and cover the mixture with
vinegar. Add two tablespoonfuls of salt and a pint
of vinegar, and boil the whole for half an hour. Seal
the sauce in BALL Jars while it is still hot.

Pickled Scrub two hundred cucumbers with a small brush, put

Cucumbers them into a stone jar, and cover them with scalding
hot brine strong enough to float an egg. Let the pickles
stand over night in the brine. In the morning rinse
and drain them. Wash thoroughly several BALL

If you fail to sterilize your Jar, and the cap and rubber, your
fruit is pretty sure to spoil.
 Jars and place in the bottom of each a slice
of red pepper, a slice of green pepper, and a
little horseradish washed, scraped, and cut
into pieces. Pack the jars full of the cucum-
bers, and on top of each scatter a few cloves,
black mustard seed and white mustard seed.
Add a small lump of alum and half a pint of
brown sugar to a gallon of the best cider
vinegar and bring it to a boiling heat. Fill
the jars to overflowing with the boiling
vinegar and seal them at once. It is well to go over the
jars a second time before they are sealed and refill them
to overflowing. Pickles preserved in this way keep for
years. The commercial vinegar at the present time is apt
to be treated with acid and if used clear will " e a t u p "
the cucumbers. It is therefore wise to dilute all vinegar,
not home-made, with one-quarter to one-third boiling
water.
Pare very thin, six large, fresh cucumbers, chop fine, Cucumber
add a scant tablespoonful of salt, and let them Catsup
drain in a colander about an hour. Add two small
onions or one large one chopped fine, one teaspoonful
of white pepper, and a pint of vinegar. Stir the in-
gredients together well, and seal the catsup in BALL
Jars. Let it stand at least a month before using it.
This catsup keeps for years. It is made without cook-
ing, and it retains so perfectly the taste of fresh cucum-
bers that any one fond of cucumbers likes it.
Slice fifteen medium-sized cucumbers thin without Cucumber
paring them, place them in a large jar with alternate Oil
layers of salt, and let them stand all night. In the Pickle
morning rinse them and pour over them a mixture of a
fourth of a teaspoonful of pulverized alum dissolved
in a little vinegar, a cupful of olive oil, a quarter of a
pound of whole black mustard seed, an eighth of a
pound of white mustard seed, and one and a half tea-
spoonfuls of celery seed. Place the mixture in BALL Jars
and fill them to overflowing with cold vinegar. Slice a
few onions, place them in ice water for three hours, add a
few slices to the top of each jar, and seal the jars.
Pare ripe cucumbers, cut them into strips, remove the Ripe
seeds and soak them in a weak brine for twelve hours. Cucumber
Pour off the brine and scald the pickles in water con- Pickles
taining a little alum until they are clear. Wash them
in water and drain them well. Make a syrup of one

It is extravagant to use tin cans, which may be used but once, when you can get
glass jars for very little more money, and they will last for years.
 gallon of vinegar and two quarts of sugar;
add some stick cinnamon, nutmeg and
mace. Boil the cucumbers in this syrup
until a straw will pierce them; then seal
them in BALL Pint Jars.
Cucumber Make a brine strong enough to float an egg
Chow and soak in it for twenty-four hours a hun-
Chow dred small cucumbers, two heads of cauli-
flower, one quart of small white onions,
one quart of string beans, one quart of green tomatoes,
one pint of radish pods, one pint of nasturtium seeds,
and twenty-five martinis. At the end of twenty-four
hours drain off the brine. Scald three quarts of vinegar,
a little red pepper, a quarter of an ounce of turmeric
powder, three tablespoonfuls of black pepper, and a
little brown sugar. When this mixture has cooled,
add three green peppers, some horseradish root, a
quarter of a pint of mixed mustard, and a quarter of
a pound of white mustard seed. Stir the two mixtures
together thoroughly and seal the chow chow in BALL
Jars.

Celery Put together in a porcelain lined kettle two quarts

Pickles chopped white cabbage, two quarts chopped celery,
three quarts vinegar, half ounce each of crushed white
ginger root and turmeric, fourth pound white mustard
seed, two tablespoons salt, five of sugar; cook slowly
several hours until cabbage and celery are tender.

Ripe Pare and weigh ripe tomatoes and put in jars and
Tomato just cover with vinegar. After standing three days,
Pickle pour off the vinegar and add five pounds of sugar to
every seven of tomatoes; spice to taste and pour over
tomatoes. Cook the mixture slowly for five hours,
pack in glass jars while hot and seal.

Mangoes Select green or half grown muskmelons; remove a

piece the length of the melon an inch and a half wide
in the middle and tapering to a point at each end.
Take out seeds with a spoon. Make a brine of salt
and cold water strong enough to float an egg. Pour
this over the melons and let stand twenty-four hours.
For filling, use chopped tomatoes, chopped cabbage,
small cucumbers, small white onions and nasturtium

When using the boiling method be sure the fruit is boiling hot when filling the jar.
 pods, each prepared by remaining in salt
water in separate jars for twenty-four hours.
You may also add green beans if desired.
These should be partly cooked before put-
ting in salt water. For spice use cinnamon
bark, whole cloves, chopped horse radish,
cayenne pepper (sparingly) and white mus-
tard seed. Prepare three times as much
tomatoes and four times as much cabbage
as of other articles for filling. The amount
of filling prepared must necessarily depend on the number
of melons to be stuffed. After all ingredients for filling
have been put through the brine, chop them separately,
then mix together. Fill the melons full of the mixture,
sprinkling on the cayenne pepper last. Then take the
section of the melon that was removed and fasten it
with a needle and thread at each end to the melon
itself. Place the melons in stone or glass receptacles
and cover with a weak cider vinegar. The next day,
drain off the vinegar and boil it, adding one pint of
sugar to each gallon; pour boiling hot over the mangoes
and seal the cover on the receptacle with wax or
paraffine.

Chop together a peck of green tomatoes, a head of Piccalilli

cabbage, eight large onions, and three red or green
peppers. Add a cupful of salt and let the mixture stand
over night. In the morning drain off the liquid, add
two quarts of vinegar, one pound of brown sugar, a
quarter of a pound of mustard seed, two tablespoonfuls
of cinnamon, two tablespoonfuls of ground black
pepper, a quarter of a teaspoonful of cayenne pepper,
and a bag containing a tablespoonful of cloves, a table-
spoonful of allspice, and two tablespoonfuls of ginger.
Boil the mixture for thirty minutes, stirring it fre-
quently to prevent scorching and seal the piccalilli in
BALL Jars.

Remove with a knife the outer skins of small silver- Pickled

skinned onions so that each is white and clean, put the Onions
onions into a brine strong enough to bear up an egg,
and let them stand twenty-four hours. Drain them
and place them in BALL Jars, putting in thin layers
made up of horseradish, cinnamon bark, cloves, and a
little cayenne pepper. Heat to the boiling point a
gallon of vinegar and a quart of brown sugar, pour the

The green glass helps exclude the light and so helps

to keep contents of jar from fading.
 boiling syrup into the jars until they over-
flow, and seal the jars at once. In making
the seasoning, use these proportions: Half
a teaspoonful of cayenne pepper, two
teaspoonfuls of chopped horseradish, two
teaspoonfuls of cloves, four teaspoonfuls of
cinnamon bark.
Spiced Chop together five bunches of celery, fifteen
Celery ripe tomatoes, and a large red pepper. Add
two cupfuls of sugar, one and a half cupfuls of vinegar,
a tablespoonful of salt, a teaspoonful of mustard, a
teaspoonful of celery seed and a teaspoonful each of
ground cloves, allspice, and cinnamon. Mix the in-
gredients thoroughly, boil the mixture for one and a
half hours, and seal the spiced celery in BALL Jars.
Spiced celery is delicious with any kind of meat.

Beets for Boil the beets in water until they are tender, and then
Winter put them into BALL Jars. Measure out equal parts
Use of good cider vinegar and water, and add a little sugar
and salt. Heat this mixture, pour it over the beets
while it is boiling hot, and seal the jars at once.

Miscellaneous
Pickled Soak nice, large bunches of barberries in salt and water
Barberries for a few hours. Remove from the water and pour
scalding vinegar over them. Spice them if preferred.
Place in BALL Jars and cover with hot vinegar.
These will keep their color and are handsome for
garnish.

Preserved Place any quantity of berries in a double boiler and cook

Barberries until thoroughly heated through. Remove and weigh.
Add equal parts of sugar and cook together until the
juice begins to " j e l l . " Seal in hot BALL Jars, or
Jelly Glasses.

Mulberries Mulberries may be used in as many ways as rasp-

berries or blackberries, but are considered superior to
them for making jelly. This berry is seldom appre-
ciated. It is most wholesome, containing much potash;
is one of the largest and purest sugar manufactories
among fruits, the quantity of grape sugar outranked
only by the grape and cherry.

T h e syrup m u s t b e boiling h o t w h e n J a r is being filled.

T)
 To each five quarts of berries add two Mulberry
quarts of cold water. Let cook together Jelly
slowly for half an hour. Then add two more
quarts of cold water. Cook again for half
an hour. Mash any berries that don't
break easily. Drain through a bag.
Measure the juice. Put back over the fire
and add sugar, a pint for each pint of juice.
When the mixture has boiled three minutes,
begin testing it. When ready to jell pour
into Glasses. Let stand in the sun until firm.

Use elderberries alone or with an equal amount of Elderberry

lemon juice or green grapes or gooseberries or currants. Jelly
Follow the directions given under Apple Jelly; see
page 27. *

Follow the directions given under Canned Rhubarb, Canned

any method; see page 50. Cranberries

Follow directions given under Black Raspberry Mar- Cranberry

malade; see page 42. Marmalade

Pare off the rind, remove the seeds, and cut the citron Citron
into thin slices. Measure the fruit, put into a pre- Preserves
serving kettle with enough water to cover it, and boil
it for an hour. Remove the citron and to the water add
as much sugar as there was fruit. Boil the syrup until
it is thick, replace the citron, add one sliced lemon for
each quart of fruit, boil the preserves twenty minutes
longer, and seal them in BALL Jars. Some prefer after
slicing to let soak over night in a weak brine.

Follow directions given under Canned Blackberries; Canned

see page 43. Blueberries

Select a good, ripe watermelon, cut off the green rind, Water-
and cut the fleshy rind remaining into slices. Soak the melon
slices in weak salt water or lime water, over night, and Pickles
in the morning drain off the water. Make a liquid by
boiling together sugar, weak vinegar and spices, using
one and a quarter pounds of sugar and two sliced lemons
for each pound of rind. Boil the sliced watermelon in
this water until it is tender; this usually takes about an
hour. Seal the pickles in BALL Jars.

Glass jars are more sanitary and more economical than tin cans.
The BALL Blue Book of Canning and Preserving

Water- Peel and cut into slices the rind of one

melon watermelon, soak the slices in weak salt
Preserves water over night, and drain off the water
in the morning. Parboil the slices for a few
minutes in water containing a .pinch of
dissolved alum. Drain the slices again.
Make a heavy syrup of sugar and water,
slice into it two lemons, and add whatever
spices are desired. Drop in the parboiled
watermelon and boil it until it is tender.
Seal the preserves in BALL Jars.
Muskmelon Follow the directions given for watermelon preserves.
Preserves Partially green melons make delicious preserves, but
they should be soaked in stronger salt water than
that used for watermelons.
Muskmelon Select ripe muskmelons. Slice them and remove the
Butter rinds, seeds and soft parts. Place the melon in a
preserving kettle with a little water and boil it until
it is tender. Press it through a colander and measure
the pulp. Add one-half cupful of sugar, the juice
of one-half lemon, and a very little cinnamon to each
quart of pulp. Continue to boil until it is the consist-
ency of apple butter. Pour into BALL Jars and seal
while hot.
Canned Select well-frosted persimmons, peel them, and put
Persim- them into BALL Jars. Put the covers in place loosely
mons without the rubbers, stand the jars in a wash boiler
on a false bottom, surround them with a few inches
of warm water, and steam them until the fruit is
thoroughly heated. Remove the jars one at a time,
fill them to overflowing with a heavy boiling syrup,
and seal them at once.
Persimmon Cook in a double boiler thoroughly ripe persimmons.
Marmalade To every two quarts of pulp add half a pint of orange
and Jelly juice. When cooked down thick, measure and add
three-quarters as much sugar as pulp. Cook as stiff
as desired. Put into BALL Pint Jars and seal. Jelly
may be made in the usual way, combining the persimmon
pulp with orange pulp, and add equal weight of sugar
after the juice has been drained.
Preserved Scald the young roots until they become tender.
Ginger Then soak them in cold water, changing the water

You must use a good quality rubber. Those packed with BALL Jars are of the
right kind. Ask for them.
 very frequently. Make a thin syrup. Pour
over the ginger roots and let stand for five
days. Place the ginger in BALL Jars
and boil down the syrup until very thick.
Spices may be added if desired. Pour the
thick syrup over the ginger and seal.

Mix together in a jar one quart of strained Honey

honey and eight quarts of warm water. Vinegar
Allow the mixture to stand in a warm
place until fermentation ceases. The resulting vinegar
is white and of excellent quality. Seal it in BALL
Jars.
Pick the clover blossoms without stems or leaves Clover
attached. Place a peck of the blossoms in a stone jar; Blossom
add two quarts of brown sugar, one quart of molasses, Vinegar
and four and a half gallons of boiling water. When this
cools add one and a half pints of hop yeast. Mix the
ingredients well. Place a white cloth over the top of
the jar and let it stand in a cool place fourteen days.
Strain the vinegar off and seal it in BALL Jars.
Place the lemons in BALL Jars; fill to overflowing with Juicy
cold water. When they are needed, place them in Lemons
boiling water a few minutes before squeezing them,
and double the usual amount of juice will be obtained.
Mix together a quart of elderberry juice, a quart of Elderberry
warm water, and one and a half pints of brown sugar. Wine
Fill BALL Jars with the liquid and stand them in a
pan. Each morning and evening refill the jars level
full with some of the liquid reserved for the purpose.
After about a week fermentation ceases and foaming
begins. After a few days more, seal the wine in jars.
Use only fresh blossoms and carefully remove all stems, Dandelion
as otherwise the wine will be extremely bitter. To Wine
every quart of blossoms, well packed but not crushed,
add two sliced lemons, two sliced oranges, and a quart
of boiling water. Allow this mixture to stand for
twenty-four hours; then drain off all the juice. For
every quart of juice obtained add a cupful of granu-
lated sugar. Pour the sweetened juice into BALL Jars
and stand them in granite pans or similar receptacles.
Allow the jars to stand until all fermentation ceases.
Each morning it will be found that fermentation has

Save the trees on your home place by giving them the necessary care.
 caused the jars to run over, but that the
liquid does not stand at the top. With the
contents of one jar fill the others level full
each morning. After all fermentation
ceases empty the wine out, wash the jars in
hot water, put the rubbers in place, refill
the jars to overflowing, and seal them. This
makes a very mild wine.

Red Haw Select well-ripened haws. Remove the

Butter blossom ends and wash them. Place them in a preserving
kettle with enough water to cover them. Cook them
very slowly until they are tender. Press them through
a colander and remove the skins, seeds and stems. Place
the strained pulp in a clean preserving kettle. Add
enough boiled down vinegar to make the pulp very
thin. Continue the , boiling until the pulp is the
consistency of cider apple butter. When about half
done, add about one-half teaspoonful of cinnamon and
one-half cupful of sugar to each quart of pulp. Pour
into jars and seal them at once.

Pickled Pick young walnuts while they are soft enough to be

Walnuts pierced with a needle. Soak them in a strong brine for
three days, drain them, soak them in cold water for
six hours, drain them, and place them in a stone crock.
To a gallon of vinegar add a cupful of sugar, two
tablespoonfuls each of whole peppers and cloves, a
tablespoonful of allspice, and eight blades of mace;
boil the mixture for ten minutes, pour it over the wal-
nuts while it is scalding hot, and let them stand for
three days. Then drain off the vinegar, put the nuts
into BALL Jars, bring the vinegar to a boil, pour it
over the nuts, seal the jars, and store them in a cool
place. The nuts must stand at least six weeks before
they are ready for use.

Spiced Select walnuts soft enough to pierce with a needle

Walnuts and soak them in strong brine for a week, changing the
brine each day. Drain and wash the walnuts, cover
them with vinegar, and boil them ten minutes. Add
a bag of spices containing four tablespoonfuls of whole
cloves, peppercorns, mace, celery seed, and mustard
seed. Cover the walnuts closely and let them stand for
three weeks; then seal them in BALL Jars.

You can h a v e a s a f e and s u r e j a r by always getting t h e BALL b r a n d .

 Soups
Many scraps of meat, bones, odds and ends
of vegetables and cereals which could be
transformed into nourishing and palatable
food are wasted. These can be made into
soups and put up in glass Jars and be
ready for use at any time.
All housewives will appreciate the advant-
age of having Jars of delicious soups ready
to add to any meal or to serve up hot and quickly when
unexpected guests drop in; also the advantage of making
enough soup at one time to last a month or more,
instead of making a little each day. The labor and heat
required for making a large amount is not much more
than for a small amount, so it is an economical pro-
ceeding for every one to put up soups in glass Jars.
For those who butcher or pack their own meats the
time when this is done is the economical time to put up
a large amount of soup stock for future use. Bones and
scraps of beef and veal and chicken, make the most
desirable stock, but any kind of meat may be utilized.
The following recipes are only the foundation recipes.
Any soup recipe used in the home may be doubled or
increased in any amount and put up in the same way
as the following:
Take 25 lbs. of beef hock, joints, shins and other bones. Soup
Strip off all fat and discard. Crack the bones con- Stock
taining marrow. Put the bones in a kettle and cover
with 5 gallons of cold water. Simmer (do not boil) for
6 or 7 hours. Remove from the fire and strain through
a colander. Cool and skim off all grease. Reheat, and
when boiling pour into BALL Jars. Partially seal Jars
according to directions for continued sterilization of
corn on page 57. Process forty minutes in hot-water
bath. Seal while hot. An excellent stock is made by
using half beef and half veal bones and scraps.
Six pounds of shin of veal, one fowl and eight quarts of White
water. Proceed in same manner as soup stock recipe Stock
above. This makes a rich soup which is very nice to
serve at parties.
Take any amount of tomatoes desired; place them in a Tomato Pulp
wire basket and plunge into boiling water from one to for Cream
three minutes. Remove skin and cores. Put in a kettle of Tomato
and boil thirty minutes. Then pass the pulp through a Soup

Spray your t r e e s at t h e right t i m e a n d t h u s r a i s e m o r e a n d b e t t e r fruit.

 sieve. Put the strained pulp into BALL
Jars, adding a teaspoonful of salt for each
quart Jar. Partially seal the Jars and stand
them in the hot-water bath and process
for thirty minutes. Seal while hot.
Vegetables M a n y people would like vegetable soup d u r i n g t h e
(Mixed) w i n t e r m o n t h s b u t are n o t always able t o secure
a v a r i e t y a t t h a t season. B y canning vegetables
Without in S u m m e r w h e n t h e y are plentiful a n d o f t e n
Stock going t o waste, a s u p p l y c a n be m a d e available t o
a d d t o t h e m e a t stock c a n n e d d u r i n g t h e w i n t e r
m o n t h s . T h e following m i x t u r e is good, b u t one or a n u m b e r m a y
b e o m i t t e d if desired.
Soak 6 p o u n d s of lima b e a n s a n d 4 p o u n d s of dried peas over n i g h t .
(Fresh ones m a y be used a n d cooked until tender.) Boil each one-
half hour. B l a n c h 6 p o u n d s carrots, one p o u n d onions, 3 p o u n d s
celery, 4 p o u n d s okra, 6 p o u n d s cabbage a n d 1 p o u n d parsley
in boiling w a t e r for t h r e e m i n u t e s a n d d i p in cold w a t e r . P r e p a r e
vegetables a n d c h o p i n t o cubes. M i x all t o g e t h e r a n d a d d a level
t e a s p o o n f u l of salt for each q u a r t J a r . P a c k as full as possible in
B A L L J a r s . A d d boiling w a t e r u n t i l J a r s overflow. P a r t i a l l y seal
a n d process in h o t - w a t e r b a t h for 90 m i n u t e s . Seal J a r s while h o t .

Meats
Poultry Kill fowl a n d clean a t once. W a s h carefully a n d when cool c u t i n t o
and sections. Boil until m e a t can be r e m o v e d f r o m bones; r e m o v e f r o m
boiling liquid a n d p a c k t h e m e a t closely in B A L L J a r s . Fill j a r s with
Game p o t liquid a f t e r it h a s been c o n c e n t r a t e d one-half; a d d level tea-
Birds spoonful of salt per q u a r t of m e a t for seasoning. P u t r u b b e r s a n d
c a p i n t o position a n d a f t e r sterilizing, seal t i g h t a n d i n v e r t j a r s t o
cool.
Fresh Use strictly fresh beef a n d c u t i n t o c o n v e n i e n t pieces for handling
(about % p o u n d in weight) r o a s t or boil slowly for one-half h o u r .
Beef C u t i n t o small pieces, r e m o v e bone gristle a n d excessive f a t a n d p a c k
directly i n t o B A L L Glass J a r s . Fill w i t h g r a v y f r o m roasting p a n or
p o t liquid c o n c e n t r a t e d t o one-half its v o l u m e . P u t r u b b e r s a n d c a p
i n t o position a n d a f t e r sterilizing seal t i g h t a n d i n v e r t j a r s t o cool.
R e m o v e t h e beef f r o m t h e brine, a f t e r it h a s been p r o p e r l y corned
Corned for t h e required time, a n d soak for t w o h o u r s in clear w a t e r , changing
Beef t h e w a t e r once. Place in a wire b a s k e t a n d boil slowly one-half h o u r .
R e m o v e a n d plunge i n t o cold w a t e r , t a k i n g off excessive f a t , b o n e
a n d gristle. C u t i n t o small pieces a n d p a c k closely i n t o B A L L Glass
J a r s . P u t r u b b e r s a n d c a p i n t o position a n d a f t e r sterilizing, seal
t i g h t a n d i n v e r t j a r s t o cool.
Spring A f t e r cleaning, season a n d f r y as t h o u g h p r e p a r i n g for t h e t a b l e .
Cook u n t i l m e a t is a b o u t t h r e e - f o u r t h s done. Roll u p t i g h t a n d
Chicken, tie string a r o u n d chicken. D r o p this h o t partially-fried chicken
Fried into h o t glass j a r . P o u r liquid f r o m t h e griddle or f r y i n g p a n i n t o
t h e j a r . P l a c e r u b b e r s a n d caps i n t o position n o t t i g h t . A f t e r
sterilizing, seal t i g h t a n d i n v e r t j a r s t o cool.
I n a similar w a y a n y fowl or wild g a m e m a y b e p r e p a r e d b y f r y i n g ,
oven b a k i n g , roasting or stewing. M e a t P r o d u c t s , which m a y b e
canned this w a y include beef, pork, h a m b u r g steak, sausage,
r a b b i t , venison, squirrel a n d all t y p e s of sea food. All m a y be
packed a f t e r cooking t h r e e - f o u r t h s done in a n y desired w a y . P r o d -
ucts should be packed while h o t a n d t h e h o t liquids, gravies,
dressings, etc., should be poured over t h e m .
D u r i n g t h e p a s t few years t h e r e h a s been a rapid increase in de-
s t r u c t i v e insects. T h i s condition h a s been b r o u g h t a b o u t p a r t l y
b y t h e i m p o r t a t i o n of insect pests f r o m o t h e r p a r t s of t h e world,
pests which h a v e t h r i v e d in their new home u n h a m p e r e d b y t h e
inroads of t h e p a r a s i t e s t h a t k e p t t h e m in control in their original
h a u n t s . T h e n we h a v e our n a t i v e insects, w h i c h ^ i n c e t h e t r e m e n d o u s
decrease in forest area h a v e t u r n e d their a t t e n t i o n t o orchard a n d
garden. T h e s e infested o r c h a r d s a n d gardens h a v e passed t h e
infection along i n t o new t e r r i t o r y so t h a t a t t h e p r e s e n t t i m e de-
s t r u c t i v e insects in i n j u r i o u s n u m b e r s are f o u n d in n e a r l y every
h o m e a n d commercial o r c h a r d a n d garden.
T h e s e insects m u l t i p l y so rapidly t h a t unless t h e y are checked a n d
b r o u g h t u n d e r control t h e y will in t i m e either entirely d e s t r o y or seriously handi-
c a p t h e d e v e l o p m e n t of all f r u i t a n d shade trees. T h e r e is only one possible remedy,
a n d t h a t is to spray. I t is therefore now no longer a question of t h e advisability
of spraying, b u t it is a n absolute necessity t o spray all f r u i t trees a n d bushes.
B y t h e use of t h e proper insecticide or fungicide a t t h e right time, practically all
of t h e insects a n d f u n g u s diseases which affect f r u i t s a n d vegetables, as well as shade
trees a n d flowers, can be controlled.
I t is now simply a question of how t o do this spraying m o s t efficiently, thoroughly
a n d economically.
T o help our friends in looking a f t e r t h e f r u i t s on their home place we give h e r e in
concise f o r m i n f o r m a t i o n regarding these various p l a n t troubles a n d t h e various
kinds of spraying m a t e r i a l a n d t h e t i m e in which t h e work should be done.
Spraying, if d o n e carefully a n d thoroughly, will assure one perfect f r u i t a n d in m u c h
larger q u a n t i t i e s , i n s t e a d of inferior a n d insect-infected f r u i t a n d w i t h only occa-
sional crops, so t h a t all t h e work a n d expense created will b e a m p l y repaid.
Insecticides a n d fungicides are primarily t o p r e v e n t i n j u r y . T h i s is especially t r u e
of fungicides.
T h o r o u g h n e s s is more t h a n half t h e b a t t l e , a n d in applying poisons aim t o cover all
p a r t s of t h e p l a n t liable t o a t t a c k , a n d when using c o n t a c t insecticides hit as m a n y
insects as possible. I t is necessary t o know w h e t h e r a pest chews its food; for if
it does n o t , c o n t a c t insecticides or other m e a n s m u s t be employed.
Biting or chewing insects devour or e a t a w a y portions of a p l a n t , a n d t h e poison,
in order t o be effective, should be applied where it must be eaten, or t h e insect go
h u n g r y . This, if thoroughly done on t h e a p p e a r a n c e of a pest, should give m o s t
excellent results, since y o u n g caterpillars usually succumb t o poisons m u c h m o r e
quickly t h a n older ones.
Sucking insects, as a rule, produce a wilting or discoloration of small areas a n d
sometimes considerable curling of t h e leaves; for example, certain p l a n t lice. Such
a t t a c k s should be checked a t their inception b y t h e use of c o n t a c t insecticides. Some
p l a n t lice are so well p r o t e c t e d b y a woolly secretion t h a t it is exceedingly difficult
t o h i t t h e m w i t h a spray.
Certain scale insects are v e r y resistant t o t r e a t m e n t and, as a rule, sprays for t h e
destruction of these l a t t e r m u s t either be used v e r y strong (in winter) while p l a n t s
are leafless a n d therefore n o t s u b j e c t t o h a r m ; or t h e application m a y be more
dilute a n d applied a t t h e t i m e t h e y o u n g scale insects are crawling actively a n d
before t h e woolly secretion appears, m a t s down, a n d f o r m s a protective covering
or scale.
Leaf miners a n d borers in f r u i t , stems a n d roots, feed within t h e p l a n t tissues a n d
ordinarily can n o t be controlled b y poisonous or other applications.

Save the trees on your home place by giving them the necessary care.
 T h e r e is usually some t i m e in t h e life history of these pests w h e n
t h e y are more easily a t t a c k e d , a n d knowledge of this o f t e n renders
it possible t o keep t h e m within bounds. Underground feeding
kinds, t h o u g h hidden f r o m view, m a y sometimes be reached w i t h
a c o n t a c t insecticide.

I. Insecticides
Arsenate of lead is one of t h e best poisons which can be used for
t h e destruction of insects. T h e r e are a n u m b e r of excellent b r a n d s
on t h e m a r k e t . A s t a n d a r d p a s t e a r s e n a t e of lead should contain
15% of arsenic oxide, n o t over % % being w a t e r soluble. T h e r e are
on t h e m a r k e t excellent b r a n d s of d r y or powdered a r s e n a t e of lead containing
approximately twice as m u c h poison as t h e p a s t e . T h e s e p r e p a r a t i o n s are valuable
in proportion t o their poison c o n t e n t .
Sweetened poison, consisting of 3 oz. a r s e n a t e of lead, 1 p i n t of cheap molasses and
4 gals, w a t e r (or 5 lbs. poison, 3 gals, molasses, 100 gal. water) sprinkled lightly on
the foliage when t h e flies a p p e a r (usually early June) is v e r y effective against cherry
fruit flies a n d will p r o b a b l y prove of value w i t h o t h e r f r u i t flies.
This a n d o t h e r poisons are t o be p u t where t h e y m u s t be e a t e n if t h e p l a n t is a t t a c k e d
by insects, a n d on nothing soon t o be e a t e n for h u m a n food.
Paris green a n d London purple are t w o of t h e oldest a n d m o s t widely used insecti-
cides. P a r i s green m a y be employed a t t h e r a t e of one p o u n d , w i t h a n equal a m o u n t
of recently slaked lime, t o 100 gallons of w a t e r . L o n d o n p u r p l e m a y be used in t h e
same w a y . R e p e a t e d applications of either of these poisons will i n j u r e m o s t foliage
unless lime is employed. B o t h P a r i s green a n d L o n d o n p u r p l e can be a d d e d t o
Bordeaux m i x t u r e a n d used w i t h s a f e t y . T h i s p r e p a r a t i o n is a combined insecticide
a n d fungicide.
Poisoned bait can f r e q u e n t l y be employed t o good a d v a n t a g e in destroying such
pests as cutworms, a r m y worms, a n d grasshoppers. I t is p r e p a r e d b y dipping fresh
clover or o t h e r a t t r a c t i v e leaves in poisoned w a t e r a n d d i s t r i b u t i n g in infested
localities. A m a s h composed of 20 p o u n d s of b r a n , one p o u n d of P a r i s green, t w o
q u a r t s of cheap s y r u p or molasses a n d t h r e e oranges or lemons a n d t h r e e a n d one-
half gallons of w a t e r is a m o s t satisfactory b a i t . M i x t h e b r a n a n d poison while d r y
and squeeze t h e f r u i t i n t o a vessel containing t h e s y r u p or molasses a n d w a t e r , add-
ing also t h e finely chopped or g r a t e d remains of t h e f r u i t . M i x t h e sweetened,
flavored liquid a n d t h e poisoned b r a n a n d sow t h i n l y in infested fields. T h e above
q u a n t i t i e s are sufficient for five acres. T h i s m a s h is v e r y effective in destroying
a r m y worms. F o r t h e l a t t e r , spread t h e b a i t r a t h e r thickly where t h e pests are a b u n -
d a n t . These poisoned b a i t s should n o t be placed where domestic animals, such a s
r a b b i t s a n d chickens, can gain access t o t h e m .

Contact Insecticides
C o n t a c t insecticides are employed almost exclusively against sucking insects; t h a t
is, those f o r m s which d r a w their n o u r i s h m e n t f r o m t h e underlying p l a n t tissues and
are, therefore, n o t i n j u r e d b y inert poisons lying on t h e leaf surface.
Kerosene emulsion is one of t h e m o s t widely employed of these. I t m a y b e p r e p a r e d
b y dissolving one-half p o u n d of h a r d soap in a gallon of boiling w a t e r a n d adding
t h e r e t o 2 gallons of kerosene. M i x vigorously b y passing it t h r o u g h a spray p u m p
for five t o t e n m i n u t e s . T h i s p r e p a r a t i o n m a y be diluted four t o twenty-five t i m e s
before applying. B e t t e r results can p r o b a b l y be o b t a i n e d in sections where lime or
h a r d w a t e r occurs, b y using 1 gallon of sour milk in place of soap.

You can have a safe and sure jar by always getting the BALL brand.
A v e r y satisfactory emulsion is m a d e b y t a k i n g 1 p a r t of t h i s stock
m i x t u r e t o 9 of w a t e r . T h e strong emulsion is employed m o s t l y for
scale insects, while t h e weaker d i l u t i o n s m a y be used against such
insects as p l a n t lice, cabbage worms, c u r r a n t worms, a n d o t h e r
forms h a v i n g soft bodies. Some v e r y good oil emulsions, in a f o r m
r e a d y for use, h a v e been placed on t h e m a r k e t u n d e r various t r a d e
n a m e s . D o n o t use oil emulsions on d o r m a n t sugar maples.
Whale oil soap solution can be employed in m u c h t h e same m a n n e r
as kerosene emulsion. T h e m a x i m u m s t r e n g t h for s u m m e r use on
foliage is 1 p o u n d t o 4 gallons of w a t e r . A n extremely s a t i s f a c t o r y
dilution for m a n y of t h e more common pests is 1 p o u n d t o 6 or 7
gallons of w a t e r .
Ivory soap used a t t h e r a t e of a five-cent cake t o 8 gallons of w a t e r is a v e r y con-
venient solution a n d h a s been employed w i t h great success in controlling insects,
p l a n t lice, etc., on house p l a n t s .
White hellebore (fresh) used a t t h e r a t e of 1 ounce t o 3 gallons of w a t e r , is a valuable
internal poison as well as an efficient c o n t a c t insecticide. I t m a y , therefore, be
employed against b o t h classes of insects, a n d is f r e q u e n t l y used where t h e applica-
tion of a n arsenical poison is inadvisable.
Pyrethrum or insect powder (fresh) m a y b e used a t t h e r a t e of 1 ounce t o 3 gallons
of w a t e r . I t m a y be applied dry, diluted w i t h flour, a n d should t h e n be mixed
several h o u r s before it is used. I t is a c o n t a c t insecticide only.
Tobacco d u s t a n d tobacco w a t e r are o t h e r valuable insecticides. T h e d r y d u s t h a s
been used m o s t successfully in destroying t h e woolly aphis infesting t h e roots of
apple trees. T o b a c c o w a t e r m a y be p r e p a r e d b y steeping tobacco s t e m s in h o t w a t e r
for several h o u r s a n d diluting t h e liquid f r o m t h r e e t o five times. One p o u n d of t h e
s t e m s should produce 2 gallons of excellent tobacco w a t e r .
A concentrated, standardized tobacco solution such as nicotine sulphate, 4 0 %
nicotine, is a v e r y efficient insecticide. I t is p a r t i c u l a r l y valuable against p l a n t lice,
p e a r t h r i p s a n d pear psylla. I t can be used in combinations w i t h a r s e n a t e of lead
a n d a lime-sulphur wash or t h e B o r d e a u x m i x t u r e .
Lime-sulphur washes are a m o n g t h e cheapest a n d m o s t effective insecticides as well
as exceedingly valuable fungicides.
T h e r e are a n u m b e r of good commercial lime-sulphur washes on t h e m a r k e t ! T h e y
usually t e s t 33 B e a u m e a n d are valuable in p r o p o r t i o n t o their density, t h a t is,
t h e a m o u n t of material in solution. T h e usual s t r e n g t h for t h e w i n t e r wash is 4.5
Beaume, while for t h e s u m m e r spraying of apple foliage it should r e a d a b o u t 1
Beaume.

Table of Dilutions*
G a l l o n s of w a t e r t o o n e gallon of l i m e - s u l p h u r w a s h .

Beaume Readingf For San Jose Scale For S u m m e r Spray on Apples

35 9 Gallons 45 Gallons
34 8% G a l l o n s 43^ Gallons
33
o 8% Gallons 41 y2 Gallons
32
o 8 Gallons 40 Gallons
31 7% G a l l o n s 37% Gallons
30
o 7 M Gallons 36 M Gallons
29
o 6H G a l l o n s 34 M Gallons
28
o 6Gallons 32M Gallons
27 6 Gallons 31 Gallons
26 5% G a l l o n s 29y2 Gallons
25
o 5M Gallons 27% Gallons
24 5 Gallons 26 Gallons

t T h e B e a u m e h y d r o m e t e r is a special h y d r o m e t e r rather g e n e r a l l y u s e d for a s c e r t a i n i n g t h e d e n s i t y

of l i m e - s u l p h u r w a s h e s . I t m a y b e p u r c h a s e d f r o m d e a l e r s in c h e m i c a l s u p p l i e s .
* M o d i f i e d f r o m B u l l e t i n 330, N e w Y o r k A g r i c u l t u r a l E x p e r i m e n t a l S t a t i o n .
 Formulas
1. 40 lbs. of lime.
80 lbs. of sulphur.**
50 gals, of w a t e r boiled actively a t least 30 minutes.
2. 60 lbs. of lime.
125 lbs. of sulphur.
45 gals, of w a t e r .
3. 32 lbs. of lime.
32 lbs. of sulphur.
200 gals, of w a t e r .

1. Slake t h e lime in a b o u t 10 gallons of w a r m w a t e r in a cooking vessel, a n d as

slaking begins a d d t h e sulphur, t h e l a t t e r p r e f e r a b l y first well mixed or moistened
with w a r m w a t e r , a n d t h e n keep t h e lime a n d sulphur well stirred. A d d t h e remainder
of t h e w a t e r w h e n t h e lime h a s slaked a n d boil w i t h fire or s t e a m for a b o u t one hour,
stirring as long as t h e r e is a n y s e d i m e n t ; t h e l a t t e r should practically disappear
before t h e end of t h e operation. Allow e x t r a c a p a c i t y for t h e vigorous boiling, e. g.,
a 50-gallon barrel or k e t t l e is only large enough for a half b a t c h . T h i s w a s h should
test a b o u t 26 B e a u m e a n d , ordinarily, m a y be diluted a t t h e r a t e of 1 gallon t o
5 ZA gallons of w a t e r .
2. Slake t h e lime in a cooking vessel in a small q u a n t i t y of w a t e r a n d stir in t h e
sulphur previously m a d e i n t o a p a s t e ; a d d w a t e r t o m a k e 45 gallons a n d boil r a p i d l y
with either fire or s t e a m one or t w o hours. A f t e r standing, d r a w off t h e clear liquid
a n d dilute t o 50 gallons. T h i s will keep indefinitely if p r o t e c t e d f r o m t h e air a n d
freezing a n d should t e s t a b o u t 33 B e a u m e . T h e o r d i n a r y dilution is 1 gallon of
spray t o 9 of w a t e r . T h e u n c o m b i n e d sulphur, if a n y remains, m a y b e used in pre-
paring t h e n e x t lot. F o r m u l a 1 is considered m o r e economical.
3. T h i s self-boiled lime-sulphur wash is p r e p a r e d as follows: Place t h e lime in a
barrel w i t h a b o u t 6 gallons of w a t e r (enough t o almost cover it) a n d as soon as t h e
lime begins t o slake, t h e sulphur, previously finely sifted, should be a d d e d a n d t h e
m i x t u r e c o n s t a n t l y stirred, more w a t e r (3 t o 4 gallons) being a d d e d as needed t o
form a t first a t h i c k p a s t e a n d t h e n g r a d u a l l y a t h i n paste. As soon as t h e lime h a s
well slaked, w a t e r should be a d d e d t o cool t h e m i x t u r e a n d p r e v e n t f u r t h e r cooking.
I t m a y t h e n be strained a n d diluted t o f o r m 200 gallons or more. A c o m b i n a t i o n
p a r t i c u l a r l y a d a p t e d t o use on t h e foliage of trees because of t h e small a m o u n t of
caustic sulphides present.

Potassium sulphide (liver of sulphur) 3 p o u n d s t o 100 gallons of w a t e r has been

v e r y successfully used as a spray against certain leaf mites.
This material is p a r t i c u l a r l y serviceable in controlling certain scale insects, pear
psylla, a n d some f u n g o u s diseases. I t is a specific for peachleaf curl.

Hydrocyanic acid gas f u m i g a t i o n is extensively employed in t h e S o u t h a n d W e s t

for t h e control of scale insects a n d white fly on citrus trees. T h i s work can b e safely
done only b y experienced m e n possessing a s o m e w h a t expensive outfit. T h e a m a t e u r
is advised t o be extremely careful in u n d e r t a k i n g a n y such o p e r a t i o n s .

Soft soap wash is a n excellent p r o t e c t i v e against borers. I t is m a d e b y t h i n n i n g 1

gallon of soft soap w i t h a n equal a m o u n t of h o t w a t e r , t h e n stirring in 1 p i n t of
crude carbolic acid or one-half p i n t of t h e refined article, allow it t o set over n i g h t ,
t h e n a d d 8 gallons of w a t e r . T h i s is applied t o p o r t i o n s of trees liable t o a t t a c k b y
borers, for t h e p u r p o s e of p r e v e n t i n g t h e p a r e n t insects f r o m depositing eggs.
**A finely ground sulphur should b e used. T h i s i s cheaper and just a s effective a s the more
costly flowers of sulphur.
 II. Fungicides
T h e s e are employed in all cases for t h e p u r p o s e of keeping o u t disease
spores. D o n o t s p r a y f r u i t trees a n d b e r r y p l a n t s while in bloom.
T h e c o n c e n t r a t e d lime-sulphur wash (page 80) is a valuable
fungicide, a n d t h e r e are indications t h a t we m a y soon h a v e a dilute
lime-sulphur wash which can b e employed w i t h s a f e t y on m o r e
h a r d y foliage a t least.

T h e s t a n d a r d fungicide a t t h e present t i m e is t h e Bordeaux mixture

which m a y be p r e p a r e d b y p u t t i n g 6 p o u n d s of copper s u l p h a t e in
a b a g of coarse cloth a n d hanging t h i s in a n e a r t h e n or wooden
vessel c o n t a i n i n g 4 t o 6 gallons of w a t e r . T h e n slake 4 p o u n d s of quicklime a n d a d d
t h e r e t o 25 gallons of w a t e r . A f t e r t h e copper s u l p h a t e is dissolved, dilute w i t h 25
gallons of w a t e r a n d mix t h e t w o b y pouring t h e solutions t o g e t h e r in a t h i r d vessel;
stir a n d k e e p stirred while spraying. F o r peaches a n d J a p a n e s e p l u m s t h e a m o u n t
of copper s u l p h a t e should be reduced t o 4 pounds, a n d some growers h a v e used b u t
2 p o u n d s each of blue vitriol a n d lime t o 50 gallons of w a t e r w i t h excellent results.
T h e weaker solutions should be employed wherever t h e n o r m a l proves t o o strong.
A plain solution of copper sulphate, 1 p o u n d in 15 t o 25 gallons of w a t e r , m a y be
employed before t h e b u d s b r e a k , t h e weaker solution being used on p e a c h a n d
nectarine. R e a d y - t o - u s e B o r d e a u x can b e h a d in cans.

Lime-Sulphur washes b o t h t h e commercial a n d t h e self-boiled, are i m p o r t a n t f u n -

gicides as well as insecticides. T h e usual dilution of a 33 B e a u m e wash for apple
foliage is 140. T h e self-boiled w a s h is p a r t i c u l a r l y a d a p t e d for use on peach,
p l u m a n d cherry foliage. B o t h m a y be used in c o m b i n a t i o n w i t h a r s e n a t e of lead
or nicotine sulphate, a n d are generally so employed.

Ammoniacal copper carbonate m a y be p r e p a r e d b y m a k i n g a p a s t e of 5 ounces

of copper c a r b o n a t e w i t h a little w a t e r a n d dilute 3 p i n t s of a m m o n i a (26 B e a u m e )
w i t h 7 or 8 v o l u m e s of w a t e r . A d d t h e p a s t e t o t h e diluted a m m o n i a a n d stir u n t i l
dissolved. T h e n a d d enough w a t e r t o m a k e 45 gallons. Allow t h e m i x t u r e t o settle
a n d use only t h e clear blue liquid. T h i s p r e p a r a t i o n loses s t r e n g t h on s t a n d i n g . I t
m a y be used instead of B o r d e a u x m i x t u r e in late spraying a n d t h u s avoid t h e risk
of i n j u r i n g t h e a p p e a r a n c e of t h e f r u i t .

Potassium sulphide (liver of sulphur) is used a t t h e r a t e of t o 1 ounce t o a gallon

of w a t e r . T h i s p r e p a r a t i o n loses its s t r e n g t h o n . s t a n d i n g a n d should, t h e r e f o r e be
used i m m e d i a t e l y . I t is p a r t i c u l a r l y valuable for surface mildews.

Iron sulphate, a s a t u r a t e d solution, w i t h one p a r t of commercial sulphuric acid t o

e v e r y 100 p a r t s of w a t e r , is v a l u a b l e for grape a n t h r a c n o s e , t h e d o r m a n t vines being
t r e a t e d b y m e a n s of sponges or brushes. T h i s solution should be p r e p a r e d j u s t be-
fore using.

Formalin. One p o u n d (1 pint) t o 30 gallons of w a t e r is f r e q u e n t l y used for t h e pre-

v e n t i o n of p o t a t o scab. Soak t h e seed in t h i s solution for a b o u t t w o h o u r s before
planting.

Do not lose the work of years of nature by neglecting your trees at the time
they need a little attention.
 Remedies and Preventives for Plant Enemies and Diseases
Notes
By E. PORTER FELT, State Entomologist, New York

The amateur should have little difficulty in recognizing the trouble and deciding upon the most efficient means of checking it. The directions
must necessarily be very brief. Be sure and heed the remarks and cautions.

Serious Pests of Orchard Trees

PLANT INJURY TIME CAUSE NAME PREVENTIVE REMARKS AND CAUTIONS
on C a r e

* Apple (1). Wormy fruit Late summer and Whitish caterpillar Codling m o t h . . . . Poison, preferably Put in blossom end of apples
fall arsenate of lead.. within a week after bloom
falls.
Apple Irregular, hard or rot- Summer and early Small maggot . . . .
Railroad worm. . . Spray as for cod- Destroy early infested fruit every
ting trails in fruit. . . fall ling moth, possi- three days.
bly effective
of F r u i t

Apple Young fruit deformed Spring Red bugs, plant Red bugs, aphids Spray before and Red bug is locally abundant.
lice after blossoming The tobacco extract can be
with nicotine sul- added to the San Jose Scale and
phate Codling Moth sprays.
Apple Young leaves and Early spring C a t e r p i l l a r s Casebearers P o i s o n , y o u n g Spray tips of young leaves in
blossoms destroyed.. incases leaves badly infested orchards.
Apple Young leaves and Early spring Brown caterpillar. Bud moth Poison Treatment as above.
Trees,

blossoms destroyed..
Apple Stripped branches Early spring Bluish caterpillar. Tent caterpillar . . Poison Remove and crush caterpillars
with large tents when in nest.
Apple Young leaves eaten or Early spring L o o p i n g c a t e r - Canker worms Poison Poison is preferable to the use of
browned pillars. sticky bands.
Apple Terminal leaves eaten, Spring and f a l l . . . . Hairy caterpillars. Brown-tail moth . . Poison in spring Collect and burn winter nests.
Bushes

twigs with small, and late summer

firm webs

(1) Apple: This tree is very badly injured by gipsy moth (see shade tree insects).
and

*General treatment for orchard fruits: Apply lime-sulphur wash just before buds swell (for fungus, scale insects and blister mite); poisoned
lime-sulphur wash or Bordeaux when young leaves appear (for bad infestations of casebearers, bud moth and early leaf feeders; add nicotine sulphate
40% nicotine, % pint to 100 gallons, if red bug is present); repeat the latter within a week or ten days after the bloom falls (for codling moth, leaf feeders
red bug, and fungus); give another application a week or ten days later to insure thorough work if necessary. The same general directions apply to peach,
pear, plum, and quince, the curculio affecting the latter being controlled in the same way as the plum curculio. Peach and plum are very sensitive
to arsenic.
Vines

83
84
REMEDY OR
PLANT INJURY TIME CAUSE NAME REMARKS AND CAUTIONS
Notes
PREVENTIVE

Apple Leaves brown and Summer and early Hairy, yellowish Fall web-worm Poison in summer Remove nests and crush cater-
looselv wehhed fall cateroillars . . . pillars.

Apple Leaves stripped from Summer and f a l l . . Y e l l o w or r e d Y e l l o w - n e c k e d Poison in summer Crush clustered caterpillars.
hranches marked caterpil- and red-humped
lars

'
!
:
a
on C a r e

a

c
Curled, sticky leaves. Early spring and Apple plant lice... Nicotine sulphate Spray when green leaf tips appear
or kerosene or before leaves curl.

Apple Dead limbs, red-spot- Spring to fall Gray and black San Jose s c a l e . . . . L i m e - s u l p h u r Spray before or as buds open in
terl fruit harlr louse wash spring.

Apple Poor growth, limbs Spring and fall. . . Brown scale insect Apple bark louse. Kerosene emulsion, Apply in early June when young
scalv lime-sulphur are crawling.
wash
of F r u i t

Apply as above.

.
Wh i t i s h s c a l e Scurfy bark louse. Kerosene emulsion,

)
Poor growth, limbs Sorine to fall

:
9

X
L
scurfv insect lime-sulphur
wash

v.
ja

C
C
C

<
*ci
A white, woolly Kerosene emulsion Force insecticide through woolly

(x
Poor growth, sickly

C
4U
foliacre nlant louse covering.

'
or whale oil soap

;
?
Trees,

<
v

o

0
c
S
Band from May to July, cut out

.S
Spring and fall. . . Tar paper bands..

J2
3

a
a
White legless grub R o u n d - h e a d e d

V
<u

ffl
apple borer borers.

1
c
S
Summer Minute mite Blister mite Spray before buds open.

1>
i
i
Lime-sulphur

tJ
a
i
i
i

<:
>

4>
1
1

I
vr
>c
^a
-Cc

I
wash

co u
4->
'S *
ai

u
c

\ I
L
X

v.

E
J

:
v.
E
L i m e-s u l p h u r Spray swelling buds; 2 weeks be-
*C

<:
i;
!
:
1
V.
Brown spots on leaf..
C5

1
CC

1&
w a s h or Bor- fore blossoms open; after they
deaux
Bushes

drop, and a week later.

a
I
a

a
c
ii
'
V.i
4V.!
Growing season... Canker or blight.. B u r n i n f e s t e d Cut well below infection to avoid

<:
1x
Dead spots on bark . .

4,

iX
>
narts carrying disease.

1
c
1

i s

<
&
Fire blieht Keep pear blight Not very injurious to apple; self-

1i
i
'
Spring and summer
!

2I
bib
3

cut out
and

t limiting.

I
Zi
i
CGi
Self-boiled lime- First application when shucks

i
ai
*i

j
or
Apricot.. . . Fruit rotten, covered

>
with brown, pow- sulphur w a s h . . . . are falling, 2 others at 10-day
rlerv mold intervals.

I
i
>
Vines
 PLANT INJURY TIME CAUSE NAME ^REVENTIVE REMARKS AND CAUTIONS Notes
Cherry . . . . Black knots on limbs Summer Fungus Black knot Cut out and burn Keep black knots cut out of near-
in winter by plum and cherry trees.

Cherry . . . . Maggoty fruit Summer White m a g g o t . . . . CherryflyJSweetened poison Apply in early June.
spray

Cherry.... Fruit rotting with Summer Fungus Brown rot Same as for apri- Peach, apricot, also affected.
on C a r e

brown powdery mold cot

Cherry.... Reddish-brown spots Summer Fungus Leaf spot Self - boiled lime- Four applications, first as shucks
on falling leaves . . . . sulphur w a s h . . . . fall.
Cherry.... Leaves, reddish, wrin- Summer Witches'bfoom .. C u t a n d b u r n Make 2 applications,firstjust as
kled, curled; witch- witches' brooms; buds swell,
es' broom on leaves. lime-sulphur
wash
Cherry.... Leaves curl, a white Summer Fungus Powdery mildew.. P o t a s s i u m Often serious on nursery stock.
of F r u i t

mealy mold sulphide, 1 oz. to

3 gal. water
Cherry.... Curled, sticky leaves. Early s u m m e r . . . . Black plant louse. Cherry aphis Nicotine sulphate Destroy lice on bursting buds,
or kerosene spray at 2 or 3 day intervals
emulsion if necessary.
Citrus Scaly fruit and limbs. Growing season.. . Circular scale Red scale Hydrocyanic acid Fumigate at night, more effective
Trees,

Fruits... gas than resin wash.

(orange,
lemon, etc.)
Citrus Scaly fruit and limbs. Growing season.. . Long scale insect.. Purple or long Fumigation Treat as above.
Fruits. . . scale
Citrus Scale on leaves and Growing season.. . Black scale insect. Black scale. Fumigation Treat as above.
Fruits.. . twigs
Bushes

Citrus Blackened, sticky fo- Growing season.. . Small sucking in- WhiteflyFumigation Treat as above.
Fruits. . . liage sect
Citrus Yellow streaks on Growing season.. . Minute mite Red spider Lime-sulphur More injurious in dry seasons.
Fruits... leaves wash 1-50
and

*Peach . . . . Bored trunks Fall and spring. . . White caterpillars Peach borer Dig out borers Mound or band base of trees from
June to September.

*Peach is very subject to San Jose scale; see under apple. tArsenate of lead 3 oz., cheap molasses 1 pint, water 4 gal.
Vines

85
86
REMARK
PLANT INJURY TIME CAUSE NAME PRJWENTIVE S AND CAUTIONS
Notes

Peach Buds destroyed Early Spring Small caterpillar.. Peach twig borer . L i m e - s u l p h u r Spray before the buds open.
wash or kerosene
emulsion

Peach Shot holes in bark. . . Spring and sum- Small, black bee- Fruit tree bark Burn the infested Do this in winter or early spring.
mer ties beetle branches
on C a r e

Peach Curled leaves Summer Plant disease Peach leaf c u r l . . . L i m e - s u l p h u r Apply before buds burst.
w a s h or Bor-
deaux
Peach Sickly, yellowish trees Summer . Plant disease Peach yellows... . Cut and b u r n . . . . Keep infected trees from con-
tact with healthy trees.

Peach Rotting fruit Summer Plant disease Brown rot Lime-sulph. wash Apply before buds open.
or cop. sulph. so-
lution
of F r u i t

*Pear Young fruit gnarly, Spring Yellowish maggot Pear midge Destroy infested Use Lawrence pears as trap.
maggoty fruit

Pear Skeletonized leaves.. . Summer Slimy caterpillar.. Pear slug Poison or dust.. . . Apply when slugs are abundant.

Pear Leaves sticky, black.. Spring and summer Jumping l o u s e . . . . Pear psylla Lime-sulphur wash Scrape rough bark, use nico-
Trees,

as buds s w e l l . . . . tine sulphate in late fall for

the flies.

Pear Buds sticky, blossoms Spring Small, slender, Pear thrips Lime-sulphur as Watch for sticky buds; give
blasted black fly buds are burst- several sprayings with tobacco
ing; nicotine sul- if necessary,
phate as blos-
soms separate. . .
Bushes

Pear Brown foliage on dy- Spring and summer Bacterial disease.. Pear blight Cut 6-10 in. below Cut out old cankers, disinfect
ing branches affected part and and remove blighted blossoms
burn promptly.
*Plum . . . . Crescent-shaped cuts Spring Small weevil Plum c u r c u l i o . . . . Poison or collect.. Jar daily or every few days for 2
in fruit to 3 weeks after fruit sets.
and

Plum Brown scales on limbs Fall and spring.. . Brown, oval scale. Plum scale Kerosene emulsion Spray after leaves fall and re-
peat before buds open.

*See general treatment of orchard fruits under apple.

Vines
 Notes

PLANT INJURY TIME CAUSE NAME PR^ENTIVE REMARKS AND CAUTIONS

Plum . . . Rotting fruit Summer Plant disease Brown rot Cop. sulph solu- Cop sol. before buds swell;
1UI 8
" t i o n a n d Bor- weak Bord. to swelling buds
deaux and after fruit has set; am.
cop. carb. every 6-8 days
when fruit is grown.
Plum Fruit badly deformed, Spring Plum pockets Spray with Bor- Other applications of little value.
on Care

stunted 2e/UX Sefre

buds swell

Plum Leaves curl, a white Summer Fungus Powdery mildew.. P o t a s s i u m sul- Not often as serious as on
mealy mold Ph,lde' } oz' to 3 cherry
gal. water

Plum Gnarly growths on S u m m e r a n d Fungus Black knot Cut and b u r n . . . . Apply Bordeaux in early spring.
limb winter..
of F r u i t

Ouince Blighted, wilting tips. Spring and summer Pear blight Fire blight Cut and burn af- More serious on quince than
^ fected tips apple.

Ouince Reddish brown spots Summer and f a l l . . Fungus Leaf and fruit spot L i m e - s u l p h u r Spray as for apple scab.
on leaves and fruit.. w a s h or Bor-
deaux
Trees,

Ouince Rotting fruit with Summer and f a l l . . Fungus Black rot L i m e - s u l p h u r Prune, cut out and disinfect
yumce.... minu imples can _ wash before buds cankers.
kers on limb Pen
Quince Yellow spots on leaves Summer and fall... Fungus Rust Destroy nearby
and a mealy rust on cedar trees
fruit
Bushes
a n d Vines

-J8Z
88
Small Fruit Troubles
Notes

PLANT INJURY TIME CAUSE NAME PREVENTIVE REMARKS AND CAUTIONS

Currant (1) Fruit reddens and Summer Small m a g g o t . . . . Currant fly Pick up and des- Allow fowls to run among the
drops troy infested fruit bushes. Try sweetened poison,
see under cherry.

Currant. . . Leaves discolored.... Spring and fall. . . Plant louse Currant a p h i s . . . . Tobacco solution Apply early before leaves curl.
on C a r e

or k e r o s e n e
emulsion

Currant... L e a v e s irregularly Spring Reddish or yellow 4-lined plant bug. Tobacco solution Burn egg-bearing currant tips.
brown spotted and black bug . . . or kerosene emul-
sion for young . . .

Currant. . . Leaves stripped Spring and summer Spotted cater- Currant w o r m . . . . Poison or hellebore Use hellebore after fruit is half
pillars grown.
of F r u i t

Currant. . . Wilting tips June White borers Currant stem bor- Burn infested tips. Cut well below affected part of
ers cane.

Currant... Leaves brown spotted Spring and summer Fungus Leaf blight Ammoniacal cop- Bordeaux after fruit is picked.
per carbonate. .

Grape Tips of shoots webbed Summer Whitish caterpillar Grape plume moth Crush caterpillars Apply poison if pest is abundant.
Trees,

Grape Buds destroyed Early spring Grevn beetle Steelyfleabeetle. Paint buds with Spray with poison 10 to 14 days
poison later.

Grape Clusters wormy Summer and f a l l . . Small caterpillars. Grape berry moth. Spray with poison Keep surroundings clear of brush
in June and weeds.
Bushes

Grape Vines sickly, roots Summer Brown beetle and Grape root worm. Spray foliage with Serious enemy of European
badly scored white grubs sweetened poison vines.
in June
Grape Light specked leaves . Summer Whitish hoppers. . Leaf hopper Spray young with Destroy pupae by cultivation.
tobacco solution.
Grape Galled leaves Summer Small plant louse. Grape phylloxera . Plant resistant Destroy winter shelters.
vines, flood for
10 days

(1) Currant is badly injured by San Jose scale (see fruit trees). (2) Nicotine sulphate. 40% nicotine is very good.
and Vines
 R AND
PLANT INJURY TIME CAUSE NAME PR^NTIVE E MARKS CAUTIONS

Grape Dark spotted shoots.. Summer Fungus Anthracnose C o p p e r s u l p h . 1st before buds open, 2nd 3
solution and Bor- to 4 days later; burn dis-
deaux eased wood.
Grape Whitish growth on Summer Fungus Downy mildew. . . Bordeaux Spray when leaves are fully ex
leaves panded.
Grape Dark spotted f r u i t . . . Summer Fungus Black rot Bordeaux ammon- 1st to fully expanded leaves;
iacal cop. carb'te after fruit sets in 2 to 3 weeks
intervals till three-fourths grown.
Then 2nd every 7 to 14 days.
Raspberry Wilting tips Spring White m a g g o t . . . . Raspberry cane Poison ineffective. Cut and burn infested shoots.
and Black- maggot
berry....
Raspberry Leaves riddled Spring Greenish larvae. . . Blackberry sawfly. Poison or hellebore Apply to expanded leaves and
and Black- again 2 to 3 weeks later,
berry
Raspberry Stems gray, cracked.. Summer Plant disease Anthracnose Fungicides ineffec- Cut and burn badly infested
and Black- tive canes.
berry
Raspberry Orange - colored spots Summer Fungus Red rust Burn i n f e s t e d Affection not amenable to treat-
and Black- on leaves plants ment.
berry
*Strawber- Newly set plants dying Spring Grub at roots . . . . White grub Dig out and de- Set plants on new ground.
ry stroy
Strawberry Folded, brown leaves. Spring and summer Greenish or brown- Strawberry leaf Spray with poison Burning over beds just after
ish caterpillar. . . roller in early M a y . . . . picking also very effective.
Strawberry Dead patches in bed . Spring and summer Grub in* crown... . Crown borer Destroy infested It is unsafe to reset an old straw-
plants berry bed.
Strawberry Bare spots in b e d . . . . Spring and summer Plant lice Strawberry root Set only uninfested Burn over old beds in early
louse plants spring.
Strawberry Leaves blighted Spring and summer Fungus Leaf blight Bordeaux Apply when growth begins,
when fruit sets and after
fruiting.

*Strawberry troubles are largely avoidable by adopting the one-crop system and never replanting old beds. There should at least a year of other
cropping intervene, preferably more, before the land is again set to strawberries.
 A Word for the BALL Jars

T H E selection of the right jar for canning and preserving

is of prime importance. Too often the quality of the jar
has been taken for grantedjust as too little attention has been
given to the rubbers and caps.

Success in canning is a question of small details, and a perfect

jar is as essential to good results as the selection of ingredients
and the method of procedure.

BALL Jars are the scientific development of many years devoted

to experimenting and practice. The vast resources of the BALL
institution have been constantly devoted to the perfecting of the
jars that bear its name.

" B A L L " Jars are products of uniform quality. That name

blown in the glasscarries assurance to thousands of thrifty
housewives that their labor shall not be wasted because of faulty
jars. Always select BALL jars for successful canning and pre-
serving.

BALL Jars are all made by recently invented machinery under

an entirely different process from anything used in the making
of other jars.

This new process-consists of drawing the molten glass by suction

into forming molds in exactly the amount required to make a
perfect jar, no more and no less quantity, and then by compressed
air, blowing into finished shape, forming one homogeneous piece.
In the old process the neck and the sealing shoulder are pressed
into shape and the lower part or body of the jar is blown. This
pressing of one part and blowing of another makes two natures of
glass, and as it is almost impossible to successfully anneal two
natures of glass, and as the proper annealing is one of the most
essential things in the making of a good glass article, this older
process of making jars does not produce as strong a jar as
newer automatic process first mentioned and used in making
BALL Jars. Imperfect annealing is largely due to the older pro-
cess of forming, often resulting in the jars twisting off at the neck
when screwing on the caps.

Drawing the glass into a mold by suction measures the glass

so that the same quantity is used in each jar, thus insuring that
the jars will be of equal capacity. This special way of blowing

O r d e r f r o m your d e a l e r t h e B A L L J a r .
 A Word for the BALL Jars

Help the H . C. L. by canning more instead of letting it be wasted.

91
into the final shape causes an even distribution in place of making
them thick on one side and thin on the other, as is the result from
other processes. This even distribution makes it possible to
temper the jars more perfectly than can otherwise be done.
Correct tempering reduces the breakage to the minimum.

In order to get a perfectly air-tight seal it is necessary that the

sealing shoulder or rubber seat should be absolutely true. With
the BALL method it is practically impossible to make a jar in
which the shoulder is uneven. This insures an absolutely sure
fruit keeper.

This shoulder is a very vital part of the jar.

Examine carefully a BALL Jar such as you are now buying,
and you will readily observe the even distribution of the glass,
the smoothness of the finish around the neck, and the smoothness
of the inside from top to bottom, and the strong, double shoulder
which was originated by the new BALL process and has been
imitated by others in appearance, but being made in a different
manner does not have the same strength.

BALL Jars are made from Green glass because the contents are
better protected from the light which bleaches and fades the
natural color of the fruit.

In the BALL factories every part of the jar is made complete,

the metal cap, the porcelain lining of the cap, the wire trimmings
for " I D E A L " Jars, the paper boxes in which the goods are
packed. Even the zinc metal for the porcelain lined caps and
BALL Improved screwbands is rolled in the BALL rolling mills
from superior raw material, producing more pliable metal, ex-
pressly adapted for the requirements of a Fruit Jar.

The machinery for making all these various things is also designed
and built in th$ BALL works.
All of this insures that the Jars and trimmings being made
under one management will be more perfect fitting than could be
expected where the glass is produced by one maker, and the
metal, or some other parts, by other makers, neither being able
to know just what is necessary to make his product fit the product
of the other.

Green vegetables in summer, and canned in t h e winter, f r o m your own garden.

U s e only a good r u b b e r . T h e BALL J a r is packed
with t h a t k i n d . U s e a r u b b e r only once.
93
 Facilities and Equipment

T H E m a c h i n e shown on this page t a k e s t h e m o l t e n glass a u t o m a t i c a l l y

f r o m a t a n k containing a mass of 200 tons, f o r m s a n d delivers it o n t o a
traveling belt, which conveys t h e j a r s into t h e annealing ovens, f r o m which
o t h e r carrying devices t a k e t h e m t o t h e sorting a n d packing rooms. W e
h a v e t h e exclusive right t o use this w o n d e r f u l m a c h i n e for t h e m a k i n g of
Fruit Jars.
BALL B R O T H E R S GLASS M F G . C O M P A N Y
Muncie, Ind. and Wichita Falls, Texas

T h e r e is a real reason why the B A L L Jars are the best m a d e .

Main Plant of Ball Bros. Glass Mfg. Company, Muncie, Indiana.
THE GENUINE BEARS THE ABOVE
TRADEMARK

R. R. DONNELLEY & SONS CO. , CHICAGO