Show nil i jr L ii aai 1 T ml 4 PA ua t y J 0 A i i can your most luscious arul see recipe below F fruit ault preserving tills this Is the year many women have waited for the year when they could obtain unlimited quantities of 0 sugar to put up all the fruit in their orchards and berries in their patches I 1 for many of us it has been so long Jong since we put up fruit in any quantity that a quick brush up of methods is essen elal tl As in all big undertakings the underlying organizational izat ional work Is important end and this can be do done nethe the day before the day before you begin actual canning check on equipment to be ture sure that it works property properly for fruit ansberry and berry canning you will rheed atwater water bath ahl which may be a large fettle kettle or broiler fitted 1 with a rack and a tightly fitting cover or you also may use a pressure cooker for processing but this is not as essential or fruits as it is isor for vegetables you will need several large pans and kettles tor for preparing the fruit and for making the syrup you also will need to prepare prepare jars checking 9 them for cracks and imperfections and washing them in hot soapy I 1 make certain you have enough C covers ove r a or lids estimating amounts although and berries vary in size lize and moisture content it Is still possible to make some somei i sort ot of estimate 09 as to how much syrup and the number of jars you will need for sweet fruits louwill you will uso use a syrup made of 2 cups of sugar to 4 cups of water for or slightly acid fru fruit it use 2 cups of sugar to 3 cups of water for or acid ruit fruit 2 cups ot of sugar to 2 cups of 0 water is ample if the fruit is very arid acid 2 cups of ugar sugar to I 1 cup of 0 water Is essential the syrup Is made simply by add in ing g the suga to the water and bollin bolling boiling together for 8 5 minutes it if youl you are canning large fruits such as peaches and pears allow I 1 pint of 0 syrup to a quart jar jai of 0 ruit fruit for small fruit or berries you will need I 1 only a hau half pint of syrup to ito the quart the amount of irule fruit usually depends upon the size alze but ordinarily we count 2 pounds of ruit fruit for or the quart jar this athla will aid in esti estimate mat ing your yield method of racking 4 some fruits and berries are hott hot packed b but ut most women prefer using the cold pack method for preparing fruit for canning as it takes time if atthe the fruit as ts carefully packed there will bo be little floating wash and clean the fruit peeling and coring slicing and stoning when necessary pack into sterile jars and attach the lid using manufacturers directions process by placing the fruits in a boiling water bath malting making certain that the water comes to two LYNN SAYS save time work money aloney with these lakits lettuce leaves tossed in into to soup will absorb abdor b flit and give you less les 3 greasy soup to berve serve remove leaves as soo as they tako take up fat before you broil bacon steaks or chops cute cut gashes in the fat this prevents the meat from curling when it Is cooked bits ot of soap make WCO nice jelly which is lovely to use far or shampoo or for or washing linge lingerie ale gloves hose and other dellicata delaca dell cata things LYNN CHAMBERS MENU pineapple ice ham loaf with spiced peach garnish buttered potatoes harvard beets white dread bread molded melon salad fresh berries with cream cookies beverage inches above the jars I 1 if the water tends to boll boil away during the processing time its a good idea to have a kettle of boiling water near by from which the supply can be readily replenished count the processing time from the time the water starts boiling when processing time Is finished remove jars with a jar utter litter to prevent burning the fingers and place on thick layers layer of newspaper to cool I 1 for many of the new type lids the manufacturer does do 63 not approve inverting the jar to test for leaks this Is one reason tor for not inverting certain types of jars when the jars are cool wipe them off label and store iq in a cool dark place use this time table I 1 if t you are using the water bath which Is recommended by most experts you will A want to observe i tho the processing time lime very carefully the following fruits are processed for 20 minutes apricots blackberries blueberries ch cherries eTrIes currants gooseberries goose berries peaches pears plums raspberries rasp berries rhubarb and strawberries apples and pineapple processed in the same type of water bath will require 30 minutes while quinces require 35 minutes it if you are using the pressure cooker for processing keep the indicator between 5 and 10 pounds pressure and process all fruits except pineapple and quinces for 10 minutes the two exceptions will require 15 minutes processing queries answered how high should fruit be packed tor for canning pack fruit and syrup to within one inch of the top how much salt should be added to water in which peeled fruit is placed to prevent discoloration disco add one teaspoon of salt to each quart of water vater used what makes fruit and tomatoes float too much processing too heavy a syrup or too loose a pack may be the causes why should fruit for canning be uniform in size and ripeness fruit should be evenly ripe ripa and about the same size so that processing will be ba equal can I 1 can overripe over ripe fruit no its too difficult to get a good product use overripe over ripe fruit and berries for or fruit butters as the fruit will have to be mashed and there is enough sugar to act as a preservative serva tive released by western newspaper union to prevent mold from forming on smoked meats such as bacon ham and sausage dip a cloth in vinegar r and wrap around the meat store stoa in the refrigerator use fruit juices for soaking and cooking dried fruits it will give them better savor flavor as well as more food value cheese stays moist it if it is covered with a thin coating of butter butte r before being stored in the refrigerator cheese which has hardened and cannot be sliced should bo be ground and nd us used ed in grated form |