Canning part 3

Canning fruits: All fruits may be canned with plain water, with unsweetened fruit juice, or with sirup. Here is the break down on the types of sirup.
Light sirup 1 part sugar to 3 parts water or fruit juice
Medium sirup 1 part sugar to 2 parts water or fruit juice
Heavy sirup 1 part sugar to 1 part water or fruit juice
Extra Heavy sirup 2 parts sugar to 1 part water or fruit juice.

To make the sirup, mix the sugar and water or fruit juice in a sauce pan, boil until sugar dissolves. Keep it hot.

These instructions are for use at altitudes of 1000 feet of less. The times given are for processing quarts, use the same time for pints, or reduce by 5%, the results are practically the same, increase time one-half for half-gallons.
I will list the product, type of sirup, type of pack, water bath process time and in parentheses oven process time at 275 degrees.

APPLES: medium to heavy, hot pack, 15 min (35 min)
APRICOTS: medium to heavy, hot pack , 15min (35 min), or cold pack, 20 min (50 min)
BERRIES: medium to heavy, hot pack, 5 min (25 min), or cold pack, 20 min (50 min)
CHERRIES: medium to heavy, hot pack, 10 min (35 min), or cold pack, 20 min (50 min)
CURRANTS: medium to heavy, hot pack, 5 min (25 min), or cold pack, 20 min (50 min)
FIGS: medium to heavy, hot pack, 30 min (50 min)
GRAPES: light to medium, hot pack, 5 min (25 min), or cold pack, 20 min (50 min)
PEACHES: heavy to extra heavy, hot pack, 10 min (35 min), or cold pack, 30 min (60 min)
PEARS: light to medium, hot pack, 20-25 min (50 min)
PLUMS: medium to heavy, hot pack, 10 min (35 min), or cold pack, 20 min (50 min)
RHUBARB: heavy, hot pack, 5 min (25 min), or cold pack, 20 min (50 min)
STRAWBERRIES: hot pack, 5 min (35 min)
FRUIT JUICES: hot pack, 5 min (25 min)
* If using a pressure cooker for processing fruit: cold pack and process berries, grapes and rhubarb 8 minutes at 5 pounds pressure, and all other fruits 10 minutes at 5 pounds pressure.

Most of the Information about canning that I have came out of Granddaughter's Inglenook Cookbook. The copyright is dated 1942. When I was looking at the timetables for processing, I saw a little footnote that said: All tables in this section are used by permission of Ball Brothers.
So I did a search for Ball brothers canning time tables, and found a web site that had this information and much more. The site is www.kitchenkrafts.com They had everything a person would need in the kitchen including all kinds of different shaped baking pans to all kinds of canning supplies, just everything. The book with the food processing tables in it is called "Ball Blue Book guide to preserving" and the price is $7.95. I have not ordered it yet, but I will. If you are looking for something special for your kitchen that you can't find in a store, you should look at that web site.