Show CORNER DOROTHY BARCLAY FRUIT FOR THE FREEZER 11 HE YOU feasting these days on that tender rhubarb your is offering so generously Having rhubarb sauce for the rhubarb tarts and pie for There's plenty of and it's cheap I for a little while A longer so why not ahead thc coming and bring the taste of FEATURE bv freezing rhubarb while you can get all you Don't wait for the really hot Freeze it right You will Ret the best results if you grab it while it's tender and light red or pink in for the well-formed stalks in solid Trim the discard-ng about an inch below the and wash Cut the stalks your taste or the capacity of our carton and pick without and get on with your freezing Happy when you take it out a winter treat of rhubarb piel And Do you know the current crop coming more and more into your is the in nine long So time to buy them in quantity quality you can be sure of and for the future as well as the by freezing them as you For freezing pick berries of solid red color with fresh green caps and Be sure they're firm and and slice your berries for better appearance and and cover with A 3 to 1 or 4 to 1 pack is your best That 3 or 4 pounds of fruit to a pound of depending on your own or your family's sweet It's best to weigh the fruit before proportioning fruit to Spread the berries in a large flat add the desired and keep turning the fruit with a pancake turner until the ingredients are thoroughly and let the sugar stand on the berries until there's enough juice to then pack into your If you should use glass be sure to leave plenty of head NOTHING WASTED While most of the berries In your boxes will he just what you want for there might be a few strays that were picked and show white spots especially on the Don't throw them out you can use them for jams and so that there's no And while the getting's good on both rhubarb and why not combine the two in a perennial The proportions of the two are alike a pound ot rhubarb to a pound of Wash the drain and remove and cut the rhubarb in one-inch not removing the Allow to 2 pounds of sugar to 2 pounds of the combined Cover the rhubarb with part of the and let it stand for from one to two Crush the strawberries and mix with the rest of the and join the Heat the mixture slowly until the sugar is completely and stir constantly while boiling slowly for 15 or 20 until the jam reaches the desired Then pour into hot sterilized and seal them And here's a saving tip which holds good for any fruit-canning or preserving The excess juice left over can be frozen for future use as a Just pour the overflow in the freezer and place in either top or bottom shelf of the freezing Freeze to the mushy remove from the tray and whip with a rotary and put it back to freeze until Then it's ready for any sudden call for sherbet or fruit cocktail |