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Mr*. Nancy B. Secrist Extension Agent The actual number of jar* needed in canning depend* upon the size and condition at the produce and the manner of preparing and packing it into jars. Approx Qt Approx Amt Msssurt wd Wtt. J»n HeedNssdtor 1 qt ju Apples Applesauce Berne* Qierries Peaches Pears Tomatoes Tomatoes for juice Beans, Lima (in pods) Beans,Green or Wax Beets without tops Carrots without tops Corn, Sweet in husk lbu (48 lbs.) 1 bu (48 lbs.) 24 qt. crate 1 bu (56lbs.) 1 bu <48lbe.l lbu (50 lbs.) 1 bu (53lbe.l 16-20 2 Vi to 3 lbs. 15-18 2 Vi to 314 lbs. 12-18 1 Vi to 3 lbs. 22-32 (unpitted) 2 to 2Vi lbs. 18-24 20-25 15-20 2 to 3 lbs. 2 to 3 lbs. 2 Vi to 3Vi lbs. lbu (53 lbs.) lbu (32 lbs.) 1 bu (30 lbs.) lbu (52 lbs.) lbu (50 lbs.) lbu (26 lbs.) 12-16 6-10 3 to 3Vi lbs. 3 to 5 lbs. 12-20 15- 24 16- 25 1 Vi to 2Vi lbs. 2 to 3 Vi lbs. 2 to 3 lbs. 6-10 (whole kerOkra
Peas (green in pods) Spinach A other greens lbu (26 lbs.) nel) 16-18 3 to 6 lbs. 1 Vi lbs. 1 bu (30 lbs.) 5-10 3 to 6 lbs. lbu (18 lbs.) Squash Summer 1 bu (40 lbs.) Sweet Potatoes 1 bu (50 lbs.) 3-8 10-20 16-25 2 to 6 lbs. 2 to 4 lbs. 2 to 3 lbs. Approximate yield of frozen fruits from fresh FruitFredy w purttWMd or pidtsd Frorsn Apples Berries lbu (48 lbs.) 1 crate (24qts.) lVipt. to lVipt. 32-40 pts. 32 to 36 pts. 1 pt. Qierries Sweet or Sour Peaches Pear* Raspberries Rhubarb Strawberries lbu (56 lbs.) lbu <48 lbs.) 1 bu (50 lbs.) 1 crate (24 pts.) 15 lbs. 1 crate (24 qts.) 36 to 44 pts. 32 to 48 pts. 40 to 50 pts. 24 pts. 15 to 22 pts. 38 pts. The following publications are available at the Extension Office. If you would like to have a copy, stop by or call 675-3619.
Canning, Freezing, Storing Garden Produce.Bulletin 410 Home Canning of Fruits and Vegetables.Bulletin 8 Home Freezing of Fruits and Vegetables.Bulletin 10 Preserving Foods by Jo Ann Barton, Ext. Specialist. Foods and Nutrition SQUASH CASSEROLE 6 to 8 squash, cooked and mashed 2 bouillon cubes 1 cup sour cream 1 cup cheese Vi cup bread crumbs Cook Vi hour at 350 degrees F. BROCCOLI CASSEROLE 1 onion,chopped Vi stick butter or margarine 1 cup minute rice 1 package chopped broccoli frozen 1 can chicken soup Vi cup water Vi cup milk Vi cup Cheese Whiz Cook and drain broccoli, chop onion in butter and brown. Add rice, soup, water, milk and cheese whiz. Bake in greased pan 30-40 minutes at 350 degrees. TANGIER TRIP PLANNED Rappahnnock Extension Homemakers are sponsoring a trip to Tangier Island, Va. on Thursday, June 22. The cost is $27.00, which includes bus fare and one meal on the island. The bus trill leave Amisaville Baptist Church at 6:30 ajn. and return about 7 p.m. For further information cad the Rappahannock Co. Extension Office. 6753619. + + + + Mrs. Mary Stuart Bain Woodville Qub Mrs. Alice Pullen Flint Hill Qub
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