Show I II III I I II J Pi SEll 0 Il V m f VB kY 1 S s Iy inn m A I 3 h day y r r z z fi r h hf f t S 'S tS S M f bb R a tf Preserves Hi Ih inn ing Bright lit Cheer for foi Willllr i S e Recipes Below i Lets Let's c Preserve Wise Vise are the women who gather their fi fruits and ancl vegetables vc and plan ahead for foi winter r months when food Is Imagine If you cnn can 1111 the thrill hull of knowing that your din can dinning canning ning cupboard holds within It the provision for lor se several hundred meals nil all the result of your own work Last winter the women who put up pickles and preserves blessed J the providence pro v I d t nee y IV n that caused thorn them v v I 51 n. n to do It It Tor lor pre pie pI 1 serves often made up for the plain plain- plainness r ness of the meat I dish pickles les gave v P a flavor touch v when menu vorly vm i- i iN N y ely was at a 11 low ebb and chili chill sauce soure went Into hun hun- hundreds hundreds hundreds of meat dishes which other other- otherwise otherwise otherwise wise might have lacked for flavor Preset Preserves ves may be bo served with meats fowl or plain bread Try to gauge how much sugar you will have and allot only a portion of that for preserves this summer as you will want to use much of the canning sugar for whole fruit To be at their best preserves must be cooked In small batches anyway In fairly wide pans There Is no need for skimming preserves If I they are left In the pans for five minutes after atler cooking time Is fin fin- In warm climates tes where storage Is difficult they lire are re best when processed In a water bath at sim sim- simmering simmering mering temperature for 20 minutes This will help prevent mold Tomato 2 pounds tomatoes 4 cups sugar l' l H cups cup water 1 lemon lemonI 1 I slick cinnamon 2 pieces ginger root If desired Use small firm red yellow or green tomatoes Scald one minute Dip Into cold water Skin but do not core Combine sugar water lemon sliced thin cinnamon and ginger and simmer for 20 minutes Add tomatoes and boil boll gently until they are bright and clear Cover and let stand overnight Pack cold toma toma- tomatoes tomatoes toes into sterile jars Doll Boll syrup as thick as honey and pour over toma toma- tomatoes toes Process in water bath for 15 minutes Apricot Preserves Ire 2 pounds apricots WI 3 Y nips cups sugar or corn syrup Wash peel and halve firm firm ripe apricots Combine fruit and sugar in I alternate layers Let stand several hours or overnight Heat slowly un until until til sugar dissolves then boll boil rapid rapidly ly Iy until fruit is clear Let stand sev sew several eral hours Pack cold fruit into Inlo ster ster- sterile sterile I ile lIe jars Reheat syrup boiling It ItI I n I I. I mi Cli III l sy I Menus J I I Stuffed with will Potato Salad Broiled Tomatoes Green Beans Benns Celery Cm Carrot rot Sticks Slicks Green G I n Onions On ions Sliced Rye Kye with Spread Beverage Print 1 Shortcake down If not thick enough Pour hot syrup over fruit flint and seal sell I at nt once Chill sauce does clues not require much sugar and Is very good when made with the combination of or spices given In the following directions Chill bill Sauce Ic 1 gallon tomatoes 2 cups onions onion 2 cups CUllS sweet red peppers 1 pod pOll hot red nd popper pepper 11 1111 1 till tup sugar 3 tablespoon bh salt 1 tablespoon mustard seed 1 I tablespoon celery ery seed 3 tablespoons spires es 2 cups vinegar Skin tomatoes toma toes before chopping Chop all vegetables before measuring measurIng measuring ing Tie spices in ina a mixed bag Mix all Ingredients I ex ex- except except spice bag ba g gand and vinegar Add spice bag after alter mixture hils for tor 30 minutes Cook until very I thick then add odd vinegar and boll u until there seems i ito to be no more free liquid Taste and add more seasoning If necessary Pour while hot Into hot sterile Jars and seal according to manufacturers manufacturer's There arc are a number of other foods which you may not have preserved in other years r that would now f. f a OKI Q come In handy i iJ First of all all you 2 may want some t lovely garden or orchard fresh Cf fruit Juices For these thes e you will need one cup sugar to the gallon with additional sweetening when served Canning Kerry Juices Jukes Blackberries blueberries logan logan- loganberries loganberries berries raspberries etc may be used Wash crush and simmer juices until soft Strain through sev several eral oral layers of cheesecloth Add one cup sugar to each ench gallon of juice Reheat to simmering and pour Into hot sterile jars Process for 30 minutes In hot water bath at sim sim- simmering simmering simmering mering temperature 1180 degrees Its It's good to have tomato sauce handy for those meat and vegetable dishes throughout the winter Canned Of course Canned Tomato Sauce Mix 3 quarts chopped tomatoes matoes l 1 quart sliced onions 1 pint chopped green peppers 1 tablespoon chopped parsley salt to taste and a pod of hot red pepper Cook slowly until thick Then pour into sterile Jars aIs and process In a pressure cooker at al 10 pounds for 35 minutes or 2 hours bours boursIn in a boiling water bath Canned Vegetable Soup 5 quarts chopped tomatoes 2 quarts chopped green lima beans bean or 2 quarts green beans 2 quarts carrots 1 pint celery clery 4 tablespoons la salt Cook tomatoes until soft then thet press through sieve Add other ingredients and simmer for 10 min utes Pour Into sterile jars and process In boiling water bath 60 min minutes utes at 10 pounds pressure or 9 i hours n a boiling boning water bath Released by Western Newspaper Union |