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Show a0&SS&0LD --. ' ' j . ' - 5 1 r - ; ' - - J V ' k , ? Add Finishing Touches to Canning Now! . (See Recipes Below) f Late Canning Well, the summer's about over, with late fruits peeping through the leaves in the , orchard, and the last of the season's sea-son's vegetables pushing up through the earth. I am assuming you have most of your canning done, but there are some things LYNN CHAMBER'S MENUS Stuffed Pork Shoulder Slivered Carrots and Onions Green Beans Mashed Potatoes Gravy Garden Salad Biscuits with Honey Plum Cobbler Beverage Soak cucumbers, peppers, cabbage, cab-bage, onions and tomatoes in salt water Vi cup salt to 2 quarts water) wa-ter) overnight. Drain. Cook the carrots car-rots and string beans In boiling water wa-ter until tender. Drain well. Mix soaked and cooked vegetables with remaining ingredients and boil for 10 minutes. Pack into sterile jars and seal. Two preserved fruits that are both piquant and satisfying are Grape Gumbo and' Peach and Apple Ap-ple Conserve. Here are preserves that will add that magic touch to the meat course during winter: Grape Gumbo. 4 pounds seeded grapes 1 orange, thinly sliced pound seeded raisins 4 cups sugar Cook all of the ingredients until the mixture is of the consistency of marmalade. Pour into sterilized Jars and seal at once. Conserve needs stirring and watching so that it does not stick. Do not cook too long or these delicate deli-cate fruits will lose their color. Peach and Cantaloupe Conserve. 1 pint dioed peaches 1 pint diced cantaloupe 2 lemons, juice and grated rind 3 cups sugar cup walnuts, blanched and chopped Combine ingredients with the exception ex-ception of nutmeats. Cook until mixture mix-ture is thick and clear. Add nut-meats nut-meats and pour into sterile jars. Seal while hot. Both plums and apples are late-in-the-season fruits, yet they make delicious jelly if you still have enough of your sugar ration left Crab Apple Jelly. Select sound crab apples. Wash and remove blossoms. Cut into Quarters wit.hnnt that cannot be canned until late. That time will soon arrive, so be prepared! Sometimes it is the things canned last that are the sweetest and best turned out. That may be because we're in practice, but perhaps, too, it's because things like pears and grapes are in season, and the family fam-ily likes end-of-the garden pickles best of all. Look over what you've canned during the summer before winding up with a final session of canning and try to balance the canning cupboard cup-board and fill in spaces with the foods you need. Our recipes today are of a variety to help you do ' just that. Pear Butter. Wash pears, but do not peel. Slice and add a small amount of water to start cooking. Cook until soft, then press through a colander. To each cup of pulp, add cup sugar, and a few spices, if desired. Cook to a paste, stirring, frequently to prevent burning. Pour into sterile jars and seal at once. You know fruit butters will spread a lot of slices of bread this winter and put a damper on that rifling of the cookie jar. Here's how it's done with apples: Spiced Apple Butter. 4 gallons prepared apples 1 gallon sweet cider 4 pints sugar 1 teaspoon allspice 1 teaspoon cinnamon Pare, core and slice apples, Boil cider until reduced by one-half. Add apples to cider while boiling and cook slowly until . the fruit is soft. Press through a sieve and then return to fire and continue lfjP peeling. Barely cover with water and boil until fruit is tender. Strain the juice through a jelly bag. Measure and brine iuice to a cooking, stirring frequently to prevent pre-vent burning. When the fruit begins to thicken, add sugar and spices. Cook until smooth and thick. Pour into sterile jars and seal while hot. End-of-the-Garden Pickles. 1 cup sliced cucumbers 1 cup chopped sweet peppers 1 cup chopped cabbage 1 cup sliced onions 1 cup chopped green tomatoes 1 cup chopped carrots 1 cup green beans, cut into 1-inch pieces 2 tablespoons mustard seed 1 tablespoon celery seed 1 cup chopped celery 2 cups vinegar 2 cups sugar 2 tablespoons turmerio boil. Add cup of sugar to each cup of juice and boil rapidly to jelly stage. Pour into sterilized jelly glasses and seal immediately. im-mediately. Plum Jelly. Wash plums and cover with cold water. Boil until plums are quite soft. Press juice through jelly bag, strain and measure. Bring juice tc a boil and add one cup bf sugar for each cup of juice. Boll rapidly to jelly stage, then pour into sterile glasses and seal at once. Plum and Orange Jelly. 5 pounds plums, cut up 6 oranges 1 lemon sugar Wash plums, cover with cold water wa-ter and bring to a boil. Add oranges and lemon and cook until plums are soft Drain in jelly bag. Boil ex traded juice 15 minutes and to every ev-ery 4 cups of juice, add 3 cups sugar. Boil rapidly to jelly stage. Pour into sterile glasses and seal. When you rout out all the jars and caps that seem likely prospects foi your home canning, or jars and caps to share with neighbors, you can set aside at once some kinds thai won't do. Into the discard group gc jars and caps that have any crack, nick, dent, or any other defect thai would keep a jar from sealing airtight. air-tight. And set aside, too, odd shaped and very small jars. They can bi used for preserves or other purposes where a paraffin' seal is adequate. Released by Western Newspaper Union. LYNN SAYS: Making Good Jelly: To extract the juice from fruits and berries so that it is clear, use several thicknesses of cheesecloth or some flannel. A wire mesh strainer may be used to hold the cloth. The bag should never be squeezed or the jelly will be cloudy. The best jellies are made in small batches so that cooking time can remain short. For fruits rich in pectin (jelling (jell-ing quality), use H to 1 cup of sugar for each cup of juice. The pectin content of fruits is highest when they are just barely bare-ly ripe. A combination of underripe under-ripe and over-ripe fruit will make a satisfactory combination for flavor and pectin requirements |