Complete w Oven Canning Chart for Fruits and Vegetables TAPPAN GAS'RANGE INsulated Oven-SOlid TOP Portland Gas & Coke Co. 5th & Alder St. Gasco Building Portland, Oregon
o o k i n g BAKING CANNING OR every day, year 'round service in Fthe kitchen you will find exceptional value and satisfaction in an up-to-date I T TAPPAN^Ie IS A BEAUTIFUL RANGE with its graceful lines and smooth finish of glistening white enamel or satiny black japan, and so easy to keep clean and bright. Its every feature has been developed to produce desired results with economy of time, fuel and work, so that you can no longer afford to worry along with an old stove. It will be interesting to you, and we'd enjoy showing you the many advantages which the TAPPAN has to offer the roomy oven with large, improved burner, which delivers the heat evenly and economically the Oven Heat Control, which watches the oven while you are away the efficient burners the excellent materials and construction the many reasons why you would delight in owning one of these ranges. Realize your wish for the lovely IVhite Enamel Range, HERE and NOfV. You'll find just the trim, style and size you want and at a reasonable price.
CANNING MADE EASY Oven Canning Dire&ions developed and tested in the Home Service Department, The Tappan Stove Co. The Tappan Oven Method of canning is easiest and quickest of all home-canning methods. Fruits and vegetables retain their shape, color and texture much better when sterilized by this method and the original flavor is preserved. It is necessary to spend only a short time preparing the products according to directions given. You then place the cans in the oven on the rack and entrust the canning to the Tappan Oven Heat Regulator. An alarm clock set to ring when the time is up is a convenience. Arrange materials and utensils so that the work may be done rapidly. One large pan of boiling water for sterilizing jars, tops, etc., one for precooking; a large pan of cold water for cold dipping; a kettle of hot water for filling jars of vegetables, and syrup for fruits. Directions for Canning Fruits and Vegetables in Oven 1. Select sound fruit which is not over-ripe and vegetables as fresh from the garden as possible, and grade according to size and quality. 2. All vegetables and some fruits should be allowed to scald or precook in boiling water a short time before packing. This shrinks the product so that a closer pack can be obtained. Some foods will be more easily removed from the hot water if they are tied in cheesecloth. 3. Spinach and other greens should be precooked in steam until wilted, then drained and packed while hot. 4. Do not plunge food into a cold water dip unless it is necessary to peel it but pack hot as possible so as to decrease the time required for the material in the center of the can to reach the oven temperature. 5. Peel fruit or vegetables if necessary and pack closely in clean hot jars to about 1 inch of the top. Only perfect jars should be used. TAPPANB^IE 6. Fill with boiling syrup or water, using one teaspoon salt for each quart of vegetables. The water that vegetables are precooked or scalded in may be used for filling the jars. 7. Place a new rubber of best quality on each jar, adjust the cover and seal loosely. Rubbers should be dipped in boiling water and wiped before placing on jars. Never use old rubbers. 8. Place jars in oven on pans, allowing space between pans for circulation, and sterilize the length of time given in table. If oven is filled to capacity allow 20 to 25 minutes additional time. Begin to reckon time after all cans are in the oven. 9. Remove jars. Seal tightly and invert to cool and test. The cooling should be as rapid as possible, avoiding drafts. 10. Store in a cool, dark and dry place. If necessary to store in a light place, wrap jars in paper > 11. Always heat all non-acid vegetables through thoroughly before using, whether the product be commercially canned or home canned.
Tappati Table for Oren (fanning VEGETABLES Preheat at 350 for 10 minutes. After placing jars in oven, set dial at 250 and sterilize in oven. METHOD OF PREPARATION BEFORE STERILIZING VEGETABLE Tie in bundles and place all except tips in boiling water. Cover and boil 5 to 6 minutes, or cut in half-inch pieces and bring to a boil. Pack hot in jars and cover with boiling water. ASPARAGUS BEANS ( S t r i n g ) Heat in boiling water 8 to 10 minutes. BEANS ( L i m a ) Same as for string beans. Boil until skins loosen. with boiling water. BEETS Pack while hot in hot jars, cover with boiling water. Peel, cut as desired or leave whole. Pack into hot jars and cover CARROTS Scrape, cut in desired shapes or if small leave whole. jars, cover with boiling water. CAULIFLOWER Wash flowerets, boil 5 minutes and pack in hot jars. Cover with boiling water. Cut off cob without precooking. Cover with boiling water and allow to boil rapidly tor five minutes. Pack in hot jars and cover with water. CORN Boil 5 minutes. Pack hot into hot V/l hours G R E E N S OF ALL KINDS Steam greens until wilted, drain and pack closely in jars while hot. OKRA Cover with water and bring to a boil. Pack hot into jars. Cover with boiling water. Cover with boiling water. Use only young peas. Bring to the boiling point and boil 5 minutes. jars. Cover with boiling water. PEAS Pack hot into hot SWEET PEPPERS Cover with boiling water and boil 5 minutes. water. SWEET POTATOES Boil or steam 10 to 15 minutes. Peel quickly and pack in hot jars. Cover with boiling water. Scald and peel. Pack whole or cut in pieces. If liquid is necessary, cover with hot tomato juice or boiling water. TOMATOES Pint Jars Quart Jars FRUITS Preheat at 350 for 15 minutes. After placing jars in oven, set dial at "Canning" (270 ) and sterilize in oven. Peel, slice, quarter or halve, then pack in jars and cover with boiling syrup. APPLES Scald 1 to minutes or until skins remove easily. fill jars, cover with boiling syrup. APRICOTS BLACKBERRIES GOOSEBERRIES BLUEBERRIES DEWBERRIES CHERRIES LOGANBERRIES CURRANTS RASPBERRIES H U C K L E B ERRI ES.,. _... Cold dip and peel. - - -- -. Same as apricots. PEARS Pare and cook 4 to 8 minutes in boiling syrup. Peel, core, remove eyes. syrup. Quart Jars 60 min.. xfr Pack in hot jars and fill with boiling svrup. Cut into convenient sizes. Pint Jars Cut in halves, Pack closely in jars. Fill with boiling hot medium syrup for the mild berries and a heavy syrup for cherries, currants and gooseberries. PEACHES Pack in hot jars and fill with boiling 60 min. as Cut in half-inch pieces. Bake in the oven, using much sugar as rhubarb. Pack in hot jars. Fill with syrup left. When packed without cooking, there is too much shrinkage. 10 min. 15 min. To each quart of strawberries, add one cup of sugar and 2 tablespoons water. Let stand to draw the juice, then boil slowly 15 minutes. Let stand over night. In the morning reheat to boiling temperature and pack in jars with syrup. This prevents rising to top. 10 min. Prick, fill in jars. STRAWBERRIES M E T H O D OF P R E P A R A T I O N B E F O R E S T E R I L I Z I N G FRUIT RHUBARB NOTE The salt may be added to cans after filling, just before adding the boiling water. PLUMS 3 ^ hours Pack whole into hot jars and cover with boiling VEGETABLE COMBINATIONS PINEAPPLES 1 hour As for corn and beans. SUCCOTASH \ l / Boil 10 minutes, then pack in hot jars and cover with boiling water. BRUSSELS SPROUTS Fill jars with boiling syrup. NOTE The figures given are for ripe fruit. If fruit is slightly green allow a few minutes additional time. Syrup for Fruits The amount of sugar used depends entirely upon the flavor desired. A satisfactory proportion is made by using three parts of sugar to two parts of water. For all sweet fruits boil this syrup sufficiently to dissolve all sugar without making the result sticky. For medium and sour fruits boil syrup slightly longer to thicken it. The Range is Part of the Recipe Md 1 TAPPANR^IE 12 to 15 min.
delicious Fruits and Vegetables Are easier to f put up' and retain more of their natural color, shape and flavor, by the Oven Canning Method *when you own a TAPPANRANGE with Oven Heat Control. "The Range withthe Rounded Corners"