Here are pages 12, 13, 14, the inside back cover and back cover of the vintage Home Canning Guide by Kerr that was published in 1941. The recipe pages are retyped below along with scanned copies of each page.

To view all the pages in this booklet, please visit the Home Canning Guide: Kerr Category. The images are clickable if you’d like to view a larger copy.

Also, please make sure to read Important: Safe Canning & Food Preservation before using any recipes or instructions regarding home canning, things have changed since this booklet was published.

CHOICE RECIPES

BEANS (String)

Wash, string and cut in convenient lengths or leave whole. Precook for 3 minutes. Pack into clean KERR Jars. Add 1/2 teaspoon salt to each pint jar if desired, fill to within 1/2 inch of top with water in which vegetable was precooked or boiling water and put on cap, screwing band firmly tight. Process according to time table, page 8.

BERRIES (Cold Pack)

(All except Strawberries)–Wash and stem berries. Pack into clean KERR Jars. Add No. 2 or No. 3 syrup to within 1 1/2 inches of top, or, if no syrup desired, merely fill jar to within 1/2 inch of top with berry juice or water and put on cap, screwing band firmly tight. Process according to time table, page 9.

BREAD AND BUTTER PICKLES

25 to 30 medium sized cucumbers, 8 large white onions, 2 large sweet peppers, 1/2 cup salt, 5 cups cider vinegar, 5 cups sugar (2 1/2 pounds), 2 tablespoons mustard seed, 1 teaspoon turmeric, 1/2 teaspoon cloves. Wash cucumbers and slice as thin as possible. Chop onions and peppers; combine with cucumbers and salt. Let stand 3 hours and drain. Combine vinegar, sugar, and spices in large preserving kettle, bring to boil. Add drained cucumbers; heat thoroughly but do not boil. Pack while hot into sterilized KERR Jars and seal.

CORN

Use only absolutely fresh corn that is tender and juicy. Husk, cut from cob, place in pan with just enough boiling water to cover. Precook 3 to 5 minutes. Pack loosely to within 1 inch of top into clean KERR Jars and fill with water in which vegetable was precooked or boiling water to within 1/2 inch of top. Add 1 teaspoon of salt and sugar mixture if desired to each pint jar. Put on cap, screwing band firmly tight. Process according to time table, page 8. Corn may be canned on the cob by following this recipe. The flavor of the corn on the cob will be improved if no liquid is added to the jar. Jars without liquid must be processed in the pressure cooker.

PEACHES (Cold Pack)

Select ripe, firm peaches; remove peel and pits. Pack halved or sliced into clean KERR Jars; fill to within 1 1/2 inches of top with No. 2 syrup. Put on cap, screwing band firmly tight. Process according to time table, page 9.

PEAS

Use only young tender, freshly gathered peas. Shell, wash and sort according to size. Precook 3 to 7 minutes, depending on the age and size of the peas. Pack loosely to within 1 inch of top into clean KERR Jars. Fill to within 1/2 inch of top with water in which vegetable was precooked or boiling water. Add 1 teaspoon of salt and sugar mixture to each pint jar if desired. Put on cap, screwing band firmly tight. Process according to time table, page 8.

STRAWBERRY PRESERVES

9 cups sugar, 2 heaping quarts strawberries, 1 cup water.

Wash and hull strawberries before measuring. Put sugar and water into large preserving kettle, stir and boil until sugar is well dissolved. Add the strawberries. Boil 15 minutes (rolling boil). Do not stir but shake kettle and skim. Pour into flat pans or trays and shake occasionally until cold. The shaking is the secret of success. It causes the berries to absorb the syrup and remain plump and whole. Put into sterilized KERR Jars when cold. Never cook more than two quarts at a time. Best to shake all the time while cooking and cooling.

TOMATOES

Scald tomatoes in boiling water 1 minute. Soak in cold water 1 minute; peel, core, quarter and pack into clean KERR Jars. Add no water. Add teaspoon salt to each quart jar if desired. Put on cap, screwing band firmly tight. Process according to time tables, pages 8 and 9.

CHICKEN (Barbecued)

Meat may be barbecued in a pit or on a rack in a covered metal tub where it will absorb the savory smoke from the drippings falling on the live coals.

Cut up chicken in usual manner. The neck, ribs and back are probably better made into soup.

Prepare sauce as follows: 1 1/3 cups butter, 1 tablespoon tabasco sauce, 2/3 cup Worcestershire sauce, 2 cups catsup, 2/3 cup of weak vinegar, 2 tablespoons chopped onions, 1 teaspoon salt, 1/2 teaspoon pepper.

Mix ingredients and boil until slightly thick. Place pieces of chicken on rack over pit and baste with sauce until brown and thoroughly heated. Pack into clean KERR Jars to within 1 inch of top. Fill jar about half full of the sauce. Put on cap, screwing band firmly tight. Process according to time table, page 9.

• Hot & Cold Pack Method – Vintage Home Canning Guide...
• Open Kettle Method – Vintage Home Canning Guide...
• Principle of Sealing – Vintage Home Canning Guide...
• Pressure Cooker Method – Vintage Home Canning Guide...
• Hot Water Bath Method – Vintage Home Canning Guide...
• Canning Time Table – Vintage Home Canning Guide...