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Show HOUSEHOLD m Can Your Most Luscious Fruit (See recipe below.) Fruit Preserving This is the year many women have waited for the year when they could obtain unlimited quantities quanti-ties of sugar to put up all the fruit In their orchards, and berries in their patches. For many of us, it has been so long since we put up fruit in any quantity that a quick brush-up of methods is essential. essen-tial. As in all big undertakings, the underlying organizational organ-izational work is most important, and this can be LYNN CHAMBERS' MENU Pineapple Ice Ham Loaf with Spiced Peach Garnish Buttered Parsleyed Potatoes Harvard Beets White Bread Molded Melon Salad Fresh Berries with Cream Cookies Beverage Inches above the jars. If the water tends to boil away during the proc- essing time, it's a good idea to have j a kettle of boiling water near by from which the supply can be readily read-ily replenished. Count the processing time from the time the water starts boiling. When processing time is finished, remove jars (with a jar lifter to prevent burning the fingers) and place on thick layers of newspaper to cool. For many of the new type lids, the manufacturer does not approve inverting the jar to test for leaks. This is one reason for not inverting j certain types of jars. When the jars are cool, wipe them off, label and store in a cool, dark place. Use This Time Table If you are using the water bath, I which is recommended by most ex- done the day before. The day before you begin actual canning, check on equipment to be sure that it works properly. For fruit and berry canning you will need a water bath, which may be large kettle or broiler, fitted with a rack, and a tightly fitting cover. Or, you also may use a pressure pres-sure cooker for processing, but this is not as essential for fruits as it is for vegetables. You will need several large pans and kettles for preparing the fruit nd for making the syrup. You also will need to prepare jars, checking them for cracks and imperfections, nd washing them in hot soapy suds. Make certain you have enough covers or lids. Estimating Amounts Although fruits and berries vary in size and moisture content, it is still possible to make some sort of estimate as to how much syrup and the number of jars you will need. For sweet fruits, you will use a syrup made of 2 cups of sugar to 4 cups of water; for slightly acid ' fruit, use 2 cups of sugar to 3 cups , of water; for acid fruit, 2 cups of sugar to 2 cups of water is ample. If the fruit is very acid, 2 cups of sugar to 1 cup of water is essential. The syrup is made simply by adding add-ing the sugar to the water and boiling boil-ing together for 5 minutes. If you are canning large fruits such as peaches and pears, allow 1 pint of syrup to perts, you will want to observe the processing time very carefully. care-fully. The following follow-ing fruits are processed for 20 j minutes : apricots, apri-cots, blackber- 313 a quart jar of fruit. For small fruit, or berries, you will need only a half pint of syrup to the quart. The amount of i ries, blueberries, cherries, currants, j gooseberries, peaches, pears, plums, raspberries, rhubarb and strawberries. strawber-ries. I Apples and pineapple, processed in the same type of water bath, will require 30 minutes, while quinces require 35 minutes. If you are using the pressure cooker for processing, keep the indicator in-dicator between 5 and 10 pounds pressure and process all fruits, except ex-cept pineapple and quinces, for 10 minutes. The two exceptions will require 15 minutes processing. Queries Answered How high should fruit be packed for canning? Pack fruit and syrup to within one inch of the top. How much salt should be added to water in which peeled fruit is placed to prevent discoloration? Add one teaspoon of salt to each quart of water used. What makes fruit and tomatoes float? Ton much processing, too heavy a syrup or too loose a pack may be the causes. Why should fruit for canning be uniform in size and ripeness? Fruit should be evenly ripe and about the same size so that processing will be equal. Can I can over-ripe fruit"' No, it's too difficult to get a good product. prod-uct. Use over-ripe fruit and berries ber-ries for fruit butters, as the fruit will have to be mashed and there is enough sugar to act as a preservative. pre-servative. Released by Western NewsDaDer Union fruit usually de-I de-I pends upon the size, but ordinarily we count 2 pounds of fruit for the quart jar. This will aid in estimating estimat-ing your yield. Method of Packing Some fruits and berries are hot-1 hot-1 packed, but most women prefer using us-ing the cold pack method for pre-; pre-; paring fruit for canning as it takes less time. If the fruit is carefully packed, there will be little floating. Wash and clean the fruit, peeling and coring, slicing and stoning when necessary. Pack into sterile jars and attach the lid, using manufacturers' manufac-turers' directions. Process by placing the fruits in boiling water bath, making certain cer-tain that the water comes to two |