Show 0 S 4 Fruit Preparation Required Processing H linen c. c Caen time S 5 As 10 M In nullS n is Wash pare par core cut in pieces Drop in III slightly salted water Pack Add A 1 P t P I les es syrup Ot Or boll boil 3 to S 5 minutes in I syrup Pack Add syrup 25 5 10 Apricots Wash halve and antl pit t. t Pack Add syrup 20 10 Berries Berries end r t n Wash stem pack Add syrup or water 20 8 Cherries Wash stem pit Pack Add syrup 2010 10 Wash remove stems Boil 3 minutes in Cranberries No 3 syrup Pack 10 Currants Wa h stem pack Add SY syrup UI or water 2 20 W 10 Put in soda bath S minutes rinse Pre Figs cook S minutes in i syrup Pack add syrup 30 10 Grapes Wash stem pack Add syrup or water 20 L LP 8 Peel eel pack add adl syrup or precook 3 P Peaches I les minutes In add syrup 20 10 Select not overripe pears pare halve Pears precook 3 to S minutes in syrup Pack Add syrup 25 10 Pet Peti I remove eves cut or slice stice Pre Pre- Pineapple cook in No 2 syrup S to 10 minutes Pack with syrup 30 15 Plums Wash prick skins Pack Add syrup 20 W 10 QuInces Wash parr pare cut cui in pieces Precook 3 minutes In syrup Pack add syrup 35 15 Rhubarb Wash cut into pieces Pack Add syrup 10 5 Wash stem precook gently tor 3 min utes in syrup Remove from syrup and StrawberrIes cool Boil Doil syrup 3 minutes Add Ad berries and let stand for several hours Re- Re heat Pack 20 8 Scald 1 minute cold di dip 1 minute Tom Tomatoes a toes peel core quarter lack 35 10 Churl Chart for fOl Fruit Cunning Canning See tSee Recipes Below Fruitful Canning Of nil all the canning you can do d n this reason lea son it Is the canning of fruits which will pay 4 the biggest divi divi- dividends de Not only are aie fruits a good source souse of vita vila vitamins vitamins vilar r mins minx and miner miner- u als n Is but they will wl willi enable you to i I save hundreds of points this year as they did last year Since rationing began fruits have always carried a high ration rallon value and yet Vet et they are essential and con convenient to serve for breakfast st luncheon and dinner Fruits may maybe maybe maybe be canned with or without sugar but the fruit will mellow and ripen in intha Inthe Inthe the tha jars much more satisfactorily if ifa a sugar syrup Is II used With syrups plentiful part usually half hall of it Is sweetened with a light or dark corn syrup Honey may be substituted tot for one half the sugar also It will darken the fruit and give it a some some- somewhat somewhat what stronger flavor but It is good Only fruits that are good In flavor uniformly ripened and firm in tex tex- texture texture ture should find their tI way to the Jar Just as it is true of any other canning and preserving you get Ret only what you put into the can Canning Can Cnn Canning ning is designed for preserving the fruit not for improving poor quality produce When large fruits such as peaches pears or apples are canned they require peeling and should be placed In brine 2 teaspoons salt to 1 quart of water to prevent them from turning dark while peeling The open kettle method for can can- canning canning canning ning fruit has been bo en a favorite among homemakers for many generations r because It gives gives gives' k 1 such ouch attractive ata results However h the hot water bath has found I f many users be because j cause the danger of spoilage is re reo reduced to a mini mini- minimum minimum minimum mum and the ap appearance ap- ap appearance of the fruit still retains its shape hape flavor and texture On the table time is also given for process process- processing processing ing in the pressure cooker If one is available but it Is not essential for fruit truit canning as it is for vegetable preserving S Syrup rup Making Guide Thin syrups for fruit canning will willbe willbe be most moat popular this year because LYNN SAYS SA YS Fruit Canning Tips Fruit sometimes discolors at the top of the jar 11 if the fruit Is under ripe or when accurate processing time or temperature is not maintained Discoloration of the top layers of the fruit is caused by oxidation n which means that air has not been expelled from the jar by the heat of processing If food Is packed too solidly or Jars filled to overflowing instead of to within a half hall inch of the top some of the liquid may boil out of the Jars during process process- tag In Canning powders anti ana preservatives preservatives tives are not necessary In the canning procedure of the sugar shortage For this type use 1 J cup sugar I to 3 cups water lent Heat the Uio sugar and liquid together until sugar is dissolved rand and syrup is boiling Or use ilie Mi IIi cup corn syrup light or dark daik or A Sae cup honey hunlY with Vis cup Clip sugar Medium 1 t type pe syrup Is good for formost formos most mast mos t fruits huits und and berries berriC's but It te- te quires a little hole more moie sugar The pro pro- pot portion lion is 2 cups water to 1 cup CUll sug sug- sugar sugar ar ar or halt half corn coin syrup 01 or honey mid and I half of the amount In sugar suga 1 In past years peaches and pears pea is rs and some of the other fruits fruita have always been canned with a thick syrup syrup syrup-i 1 cup water to 1 cup sugar Dunt Dont feel that you cannot can cal If It the Ue sugar doesn't reach around for this type of syrup A thin or medium syrup can do the job Packing deicing Jars Fruits berries and an tomatoes which are arc considered a fruit for far canning purposes are lire delicate in texture and und high in juice content They should be packed solidly In Inthe Inthe inthe the jar to prevent undue shrinkage and consequent empty appear appearance ante ance after processing Precooking of the fruit is suggested because be ause t I shrinks the fruit or berry and en enables enables ables you yuu to get more In the jar It II takes a little bit longer to lo can bj precooking pi but tie the results are arc worn effort Jars Juis should be filled to within Vi j Inch of the Hie top lop If tightly lightly packed ur ui urto to this point fruit and arid berries wiL rarely float after processing and th tit jars will have a much nicer appear appearance appearance ance ante because they are ore full of fruit Make sure suie the rims of the Jars an art not nol chipped as this will prevent t perfect seal Its It's a good idea too loo toto to wipe wire the rims after the fruit anc syrup are added so fco that no part parti particles cles Ilea Of food or juice stick slick to lo them Ihorn l tt tl prevent them from scaling sealing properly making I a n Hot lIot Water Bath A water bath canner may b bt bl made from a wash boiler or an another another other large deep vessel that has i t close fitting filling cover and is dec deer deel enough to permit the Jars to stanc stane upright and still have enough wale waiel to come an inch or two above th the jars This water should be kep boiling during the entire processing process In I period It should never be allowee to boil boll away enough to come less lesi than 1 inch above the Jars If nee ne-c necessary essary essa ry have ha va a kettle of boiling wa water waier water ter ier on the range beside the wate bath to replenish the supply in tit thi canner A rack which will hold the jars jars' V It Inch from the bottom of the kettl Is also essential The jars be he set wide enough apart to alloy for free circulation of water How do you count processing time lime As soon as the Water waler start boiling b 0 III n g briskly Q C around the filled Jars Is the rule t A AThe The times given on the above U- U Uble uble table ble are tested and accurate Set the clock with an alarm if nece sary and do not try to whittle down As soon as the period is up remove the jars an place on several of clot or newspaper in a place free trot drafts and allow to cool Then stor in a cool dry place The Jars shoal be set act far enough apart to allow fc fe free circulation of air all to bring the to room temperature as quickly e a possible Released by Western Newspaper Unto Union |