Fruit Preparation

This recipe is a preparation chart of how to prepare the fruits for canning. The preparation chart consists of three pages of different fruits, including apples, applesauce, apricots, blueberries, and blackberries. The recipe also tells the reader what type of syrup to use, such as thin, no syrup, moderate, medium, or very thin. The recipe then explains what pint and quart to use ranging from ⅓ to a full pint, or ½ to 2 quarts. The preparation of each fruit differs but follows a general pattern of washing, peeling/cutting, boiling with syrup, simmer, straining, then packing into jars. The preparation for some fruits also requires additional ingredients such as salt or cold water to help with preservation. Following the preparation chart is the sealing process for the different kinds of fruit and jars. This preparation chart is essential to the theme as it states what to do for each type of fruit in order to safely can fruits. It is important not to do the same for every kind of food, as steps for preservation differ. 

Vegetable Preparation

This recipe is similar to the fruit preparation chart, but instead gives information on vegetables. The vegetable chart consists of kernel corn, cream corn, spinach, chards, beets, peas, potatoes, pumpkin, winter squash, and tomatoes. This preparation chart is different as it doesn’t require syrup to be added in specific amounts. This chart only consists of the listed vegetables and how to correctly prepare them such as washing and cutting. This chart is similar to the fruits, but different as the vegetables are handled differently. Vegetables such as corn, or potatoes require shaving or liquid removal which differs from the fruit preparation. The recipes then link back up with the fruit when asking the vegetables to be boiled, strained then explicitly packed into jars. The fruit did not have specific packing styles, but for vegetables, it changes based on the shape of the food, such as carrots that need to be standing up or potatoes lying down. The size and shape of the vegetable indicated how much space available for the food canning. There is a note that stated vegetables should not be mashed for canning. Following the preparation chart are steps for filling and sealing the jars, meaning salt may be used for preservation. This chart was significant as it provides the required steps for preparations of the foods before being canned.