Wartime Canning of Fruits, Vegetables

World War II

Juices to Drink

In jars or bottles. For canning tomato juice and fruit juices, use glass jars. Or use bottles, if you have them, with crown caps with brown shiny paper facing, and seal with a capping device.

Boil bottles to sterilize them. Dip the caps in boiling water just before applying. Prepare jars and tops as for canning.

Tomato juice. Choose fully ripe, firm tomatoes. Prepare according to canning-table directions. Fill bottles or jars, leaving one-fourth inch head space. Seal bottles tight; adjust jar caps.

Fruit juices. Choose sound, well ripened fruits and follow the canning-table directions. Handle small batches, so you can work quickly. Sugar helps hold color and flavor, but you can do without.

A thermometer is a help in heating fruit and juice just right.

Store canned juice in a cool place away from light.

U.S. Department of Agriculture. Bureau of Human Nutrition and Home Economics

National Agricultural Library

1943