Show CD 0 nit canning rules insist on perfect ripeness freshness of produce there never was a canning rule better devised than the one about putting up your fruit and vegetables at their peak of freshness and while they are perfectly ripened if you have your own garden of str awber nes ries peas and asparagus you can check them every day and decide when perfection has been reached then whisk the produce into your kitchen where jars and canning equipment ament wait in read readiness mess fol lowing directions you may be tain tam you have caught the produce at its best thus assuring perfect eating enjoyment later the early canning we want to get out of the way includes strawberries rhubarb peas and asparagus par MEN berries used for jams and jellies should be fresh and ripe wash in plenty 0 of water josf before using its it s best to wash and then pick off the hulls ticul arly it may seem early but right now is the time when these delicacies are coming to their best form strawberry jam makes about 5 six ounce glasses 2 18 cups prepared fruit 3 IZ 12 cups sugar 11 14 cup bottled fruit pectin to prepare the fruit crush thor hughly about one quart fully ripe strawberries measure cups into a large saucepan to make the jam am add sugar to fruit in saucepan and mix well place over high heat bring to a full rolling boil and boil hard one mm min ute st aring constantly remove from heat and stir in hot tied fruit hect n scrape all bottled fruit pectin from measuring cup then stir and skim by turns for three minutes to cool slightly to prevent floating fruit pour quickly into glasses paraffin at once strawberry rhubarb jam makes 8 classes glasses I 1 cup prepared strawberries cups prepared rhubarb 2 12 cups extra sweet corn syrup I 1 cop cup sugar wash stem and crush str awber nes ries wash and slice rhubarb add corn syrup and sugar boil until thickened or jam am is degrees skim and cool five minutes to pre vent fruit from floating pour into clean hot belly 11 glasses cover with melted n raspberry jelly 5 or 6 glasses 2 cups raspberry juice 2 cups extra sweet corn syrup cups sugar 12 cup liquid pectin I 1 tablespoon lemon juice to prepare juice sort and wash sl ghaly raspberries drain crush berries S amer 10 minutes strain through jelly rag measure ju ce and mix with corn syrup su gar and I 1 qu d pectin boil until elly jelly stage is reached degrees or mixture threads from a spoon n add lemon juice aice remove from heat sk in pour into clean hot jelly j e ily glasses cover with melted baraff n strawberry sunshine preserves 2 quarts strawberries 3 cups sugar wash and hull berries leave whole add sugar and stir just enough to mix heat in a flat pan over a low burner bumer stir occasionally to prevent sticking when the boil ing po nt has been reached remove from heat and pour into flat pans pang cover with panes of window glass and let stand in the bunsh ne about two days or until the syrup is thick seal in clean jars LYNN SAYS flavor flavors s the thing when you cook want sausage patties to taste bet ter than ever roll them in egg and cornflakes before you try fry them pork chops take on the new look when you bake them in a mixture of four cups of cranberry sauce one cup honey and one half teaspoon of cloves ground almonds go well in creamed crea nied chicken soup make it thick smooth and creamy LYNN CHAMBERS MENU broiled trout buttered new potatoes fresh peas tossed salad hot biscuits strawberry jam beverage pineapple sundae recipe given tuto arrutti jam 4 cups strawberries or ries 2 cups gooseberries 2 cups currants 2 cups diced rhubarb or pitted cherries sugar 34 as much as fruit pulp mash fruits and heat gently I 1 juicy and well mixed measure and add three fourths as much sugar as fruit cook rapidly and stir the mix ture until thickened about 20 mm min utes pour into clean hot jars and seal asparagus remove scales from stalk wash thoroughly to remove all SOIL cut in jar lengths tie in bundles place tips up in boiling water to cover lower tough portions cover vessel tightly pre cook three minutes drain pack into clean pint pmt jars tipi tips up add 12 teaspoon salt to each jar if desired till fill jar to within 12 inch of top with water in which vege table was pre cooked or boiling wa ter put on cap screwing the band tight process 40 minutes at 10 pounds in pressure cooker peas use only young tender freshly gathered peas shell wash and sort according accord mg to size pre cook three to seven minutes depending on the age and size of the peas pack loosely to within one inch of top into clean jars fill to within 12 inch of top with water in which vegetable was pre cooked or boiling water add one teaspoon of salt and sugar mixture to each pint jar ar if desired put pu t on cap screwing the band tight proc ess 60 minutes at 10 pounds in pres sure cooker if you want to put up strawberries and rhubarb the methods are really very simple I 1 am giving the two that will work well one for straw berries that will not float and an easy oven baked rhubarb that needs to be processed for only five mm min utes in the water bath baked rhubarb wash and cut rhubarb into one 0 ne inch lengths without removing the skin place in a baking dish and add one cup sugar to each quart of rhubarb cover d sh and bake I 1 A perfect jellies and jams ate are pos sible when you use the carefully tested recipes in this column rhubarb is tender place rhubarb and syrup which has formed into clean jars to within 12 inch of the top put on cap and adjust accord ing to manufacturers instructions process in water bath five minutes strawberries will not float I 1 cup sugar 2 pounds strawberries 12 cup strawberry juice boil together the sugar and straw berry juice this juice may be ob tamed by crushing and heating so some me of the culls or overripe berries cool and add the whole berries then boil for three minutes cover the ves sel then set aside for four hours or overnight pack into clean jars ars to within one half inch of the top ad just cap process in water bath for 15 minutes A real thirst quencher A refreshing fruit drink always is welcome as the warm days of spring and summer approach try the fol lowing tor for the evening evenings s refresh ments for four glasses comb ne two cups orange juice one half halt cup lemon or I 1 me juice one half cup diced or shredded fresh pineapple chill thoroughly pour into glasses with chipped ice or tee ice cubes till fill with gingerall gm gin gerale released by rea features tures before you fold your omelet spread it with a mixture of creamed crabmeat serve with tomato soup or a tru fru t cup to make an easy meal mix tuna and crabmeat then mix with celery green pepper and hard coo cooked ked eggs add cream sauce and bake in ramekins this is an easy to fix meal on a busy day using up hard cooked eggs chop and mix with crumbled bacon moisten with mayonnaise and sea son with worcestershire sauce A good snack on salted rye bread 4 w a |