Salt Lake Telegram | 1934-08-30 | Page 18 | Speed Essential in Preserving Peaches, Canning Expert Warns

SPEED ESSENTIAL IN PRESERVING PEACHES CANNING EXPERT WARNS 44 tt i. i rC ja y G J oft i 4 b h hC C f J Q d cl 3 w r f 11 frs r I II Sr s 3 fr s I r i 3 r a 1 Q t v L j Sa j ji i I i y r r t c I Mrs Claire P P. P Dorius Darius i left state tate food pr preservation at o supervisor and Mrs Josephine central district supervisor of food conservation In Salt Lake City Every Hours Hour's Delay After Picking Threatens Spoilage Spoilage Spoil Spoil- age of Fruit Selection and preparation of ot fruits for canning is of great importance to the final outcome of the product in inthe inthe inthe the opinion of cf Mrs Claire P. P Dorius state food preservation supervisor who offers directions for the thc safe method of canning caning peaches in The Telegram legram T canning series From the standpoint of ripeness ir fruits its must be selected for canning as they would be for immediate use use firm firm and unbroken un un- broken After being picked from the tree every hours hour's delay means increase increase in in- crease in bacterial growth and nd spoilage spoilage spoilage spoil spoil- age possibilities Wash peaches blanche by dipping in boiling water for lor three minutes and plunging in cold water afterward afterward afterward after after- ward to remove skins If a larger amount is being pared than can immediately im ha- mediately be dinned drop them into cold water to which two tablespoons of salt has been added to one gallon of water The better way is to canone can canone canone one quart at a time and have the second sec ond end quart cooking while the first is I being sealed If It the peaches enches are put In the salt water they must be rinsed in clear water before belore packing into jars Make thorough examination of the jars to see that they are arc free from nicks or cracks Cleanse in hot soapy water with a long brush rinse in hot water and sterilize for 15 minutes neck do down in water at a depth of six inches Place lids and rings except self sealing type in sterilizing bath with jars Use new ne good quality two lip rubber rings Pack fruit into hot hol sterilized jars and cover with thin syrup to within 1 12 2 inches from top of jar Close jars partly tight and at an altitude of of feet process in hot water bath for 34 minutes Water in boiler must be kept at rolling boil and must cover jars six inches to insure uniform tempera tempera- ture lure Keep boiler covered and boiling boiling boil boil- ing water replenished as it orates Use rack in the bottom o or of boiler or board through which holes have been bored Seal jars tightly immediately that processing time is ended The thin syrup in which the peaches are processed Ls made with one cup of sugar and three cups of water The syrup should hould be made In advance advance ad ad- Ivance vance and boiled until the sugar dis dis- dis- dis solves