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Show Fruit Preparation Required Processing Iri Wstir frmart tilh tutn line S Iki-Pmc In Mmln it Umxa Wash, pare, core, cut in pieces. Drop . , in slightly salted water. Pack. Add Apples syrup. Or boil 3 to 5 minutes in syrup. Pack, Add syrup. 25 10 Apricots Wash, halve and pit Pack. Add syrup. 20 10 Berries iyigrfiSffir Was, stem, pack. Add syrup or water. 20 8 Cherries Wash, stem, pit Pack. Add syrup. 20 10 - Wash, remove stem's. Boil 3 minutes in Cranberries No 3'syrup- 10 Currants Wash, stem, pack. Add syrup or water. 20 10 Put in soda bath 5 minutes', rinse. Pre-flgs Pre-flgs cook 5 minutes in syrup. Pack, add syrup. 30 10 Crepes Wash, stem, pack. Add syrup or water. 20 8 . Peel, pack, add syrup, or precook 3 reacnes minutes in syrup, pack, add syrup. 20 10 Select not overripe pears, pare, halve, Peers precook 3 to 5 minutes in syrup. Pack. Add syrup. 25 10 Peel, remove eyes, cut or slice. Pre-Plneeppfo Pre-Plneeppfo cook in No. 2 syrup 5 to 10 minutes. Pack with syrup. 30 15 Plums Wash, prick skins. Pack. Add syrup. 20 10 I Wash, pare, cut in pieces. Precook 3 vuinccs minutes in syrup. Pack, add syrup. 35 15 Rhubarb Wash, cut into pieces. Pack. Add syrup. 10 5 Wash, stem, precook gently for 3 minutes min-utes in syrup. Remove from syrup and Strawberries cooL Boil syrup 3 minutes. Add berries and let stand for several hours. Rc- heat Pack. 20 8 -,. Scald 1 minute, cold dip 1 minute, Tomatoes core qnart 'Pack 35 10 j Canned Fruits Aid Health tSee directions below) LYNN CHAMBERS' MENU Barbecued Spareribs French-Fried Potatoes Corn on the Cob Toasted Buns Perfection Salad Fresh Berries with Cream Orange Icebox Cookies Beverage Stock Up on Fruit NOW IS THE TIME to use summer's sum-mer's plenty to bolster winter diet patterns and add nutrition to them. The gardens, orchards, vineyards and berry patches are all at your disposal with their infinite variety. It's really easy to can fruit because be-cause there is little to preparing it for canning, and provided you take care to follow directions nothing noth-ing will spoiL Besides, well stocked shelves with a colorful array of fruit will make wintertime meals so much more easy to plan. Fruit may be canned without sugar for dietary reasons but, if you can eat sugar, plan to can fruit with sugar as it gives a better product IF YOU DEPEND upon home-canned home-canned fruit as a main item for winter, it's a good Idea to make up a canning budget For example, if you serve tomato juice four times a week, one cup a serving, plan to set enough aside for 40 weeks. This requires 40 quarts of tomato juice per person. For a family of five you'll need 200 quarts. Do you plan to serve apples twice a week? At one-half cup per serving serv-ing you'll need four quarts for 15 weeks or 20 quarts for a family of five. Peaches, at a half cup a serving twice a week for 40 weeks will amount to 10 quarts per person or 40 quarts for a family of four. If you serve berries twice every three weeks, at one-half cup per serving, you'll need three and one-third one-third quarts per person to last 40 weeks. If you serve pears once every two weeks at one-half cup per serving serv-ing youll need two quarts to last one person 32 weeks. This amounts to 10 quarts for a family of five. Do you like to serve fruit Juice at Bartlett pears are good for canning can-ning but some people prefer the smaller Kieffer variety, which also are good If they are allowed to ripen in a cool place (60 degrees) for a week or two after picking. Any variety of plum may be canned as long as It is well flavored and ripe. HAVE YOU EVER found yourself in the midst of packing fruit Into jars and suddenly discovered that you won't have enough? This means digging Into th storage closet or running to the store for more, and then washing and sterilizing ster-ilizing them. All this comes at a time when you should be rushing the food into jars as fast as possible. pos-sible. Avoid this by figuring out how many jars you need ahead of time: One-half bushel of good-sized, perfect peaches yields eight quarts. Six pounds of apples yield three to four quarts. One-half bushel of apricots gives nine to 11 quarts. One-half bushel of plums will give 10 to 11 quarts. Two and one-half pounds ot pears yield one quart Five cups (about two pounds) of berries will give one quart Eight to 10 tomatoes (212 to Sl2) pounds give one quart least twice a week? At one cup a serving, one person will need 15 quarts for 30 weeks. A family of five needs 75 quarts. DIFFERENT VARIETIES of fruit come out better in the canning process than others. If you will study these tips and abide by them you'll have fine results. Apples to be canned whole should be bright and red and hold their shape well although cooked. You'll find that Jonathans work out nicely for this method. For applesauce, tart apples like Duchess, Maiden Blush, Greenings or Early Transparent are best because be-cause they cook to a mush easily. Use them at the peak of the season. Fully ripe apricots are Ideal for canning. Any good eating variety may be canned. Firm, well-ripened peaches make the best canned ones. Select El-bertas El-bertas or Hales that are fine textured tex-tured and delicately flavored. HAVE ALL EQUIPMENT, including includ-ing jars with proper lids, ready. Check jars for nicked tops and cracks. Wash in hot soapy water and rinse thoroughly. Do this the day before. Use only fresh fruit and berries for canning. Discard those with badly broken skins, broken or overripe over-ripe specimens. Pack cold or precook according to directions In chart Fill jars to within one and one-half one-half Inches of top; add syrup to within one-half Inch of the top. Place Into a boiling water bath (with water coming an Inch or two above the jars.) Count processing time from the time the water starts to boll not when it Is just simmering, simmer-ing, unless so specified. If you use a pressure cooker, follow time given in chart After 24 hours cooling period, wash the jars off with a damp cloth, dry and labeL Store In a cool dry place. LYNN SATS: You Need to Enow These Canning Terms Acid foods Include fruits, tomatoes, toma-toes, ripe plmientoes, sauerkraut and green peppers. Non-acid foods are vegetables, meats, fish, poultry, game and soup mixtures. Precooking means boiling food a short time until it la thoroughly heated. Head space Is the space left, when filling a jar, at tha top. Boiling water bath, sometimes Qfllled hot water bath, equipment consists of a large vessel such as a wash boiler, lard can or kettle the bottom of which Is fitted with a rack or platform on which to set jars while they are processing. This should come fitted with a cover. Sealing means closing the jars airtight. Cold paek means filling the jars with food in its raw form. Hot pack means filling the jars with hot food from precooking. |