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Show j " ' I fTuTt Preparation Required Processing " at Kit NO till Cj tint Sb.-I MI0 Mania : " "" Wash, pare, core, cut in pieces. Drop . , in slightly salted water. Pack. Add Apple! iyrup. Or boil 3 to 5 minutes m syrup. Q Pack. Add syrup. tl Apritott Wash, halve and pit Pack. Add syrup. 20 10 Berr'es . - on 8 ZttXZZ?" Wain, stem, pack. Add syrup or water. U Chrrl Wash, stem, pit Pack. Add syrup. J2 J f u..t. Wash, remove stems. Boil 3 minutes in Cranberries No, 3 ,yrup. Pack. 1U Curronts Wash, stem, pack. Add syrup or water. 20 Li-Put Li-Put in soda bath 5 minutes, rinse. Pre-sigs Pre-sigs cook 5 minutes in syrup. Pack, dd syrup. - .- Gropes Wash, stem, pack. Add syrup or water. 20 J POQChOS minutts in syrup, pack, add syrup. Zg Select not overripe pears, pare, halve, Pear precook 3 to 5 minutes in syruo. Pack, Add syrup. 25 w Peil, remove eyes, cut or slice. Pre-Plneoppto Pre-Plneoppto cook in No. 2 syrup 5 to 10 minutes. Pack with syrup. 30 15 Plums Wash, prick skins. Pack. Add syrup. 20 10 ! v.t..,.. Wash, pare, cut in pieces. Precook 3 j wmce minutes in syrup. Pack, add syrup. 35 15 Rhuborb Wash, cut into pieces. Pack. Add syrup. 10 S Wash, stem precook gently for 3 minutes min-utes in syrup. Remove from syrup and Strawberries C00 Boil syrup 3 minutes. Add berries , and let stand for several hours. Re- heat. Pack. 20 8 .,,.. Scald 1 minute, cold dip 1 minute, TomotQM core quarter. pack, 35 10 Follow Rules for Fruit and Berry Canning (Set Directions Below) Can Fruits Well SUCCESSFUL fruit and berry canning is comparatively simple, sim-ple, but good results depend upon your being well-informed of the proper methods as well as accuracy in carrying out certain given directions. di-rections. If you canned fruits and berries last year and had some spoilage then pherk over LYNN CHAMBERS' MENU Meat Balls Gravy Rice Carrots and Peas Tomato Salad Poppy Seed Rolls Butter Devil's Food Cake Beverage pressure cooker may also be used tor processing. The pressure cooker, cook-er, however, is not as essential to canning fruits and berries, as it is in canning vegetables. Precooking is recommended on the chart above for such fruit and berries as are watery. This method gives a better pack. How to Choose The Best Syrup JN THE CHART, it is suggested that you add syrup to the fruit or berries after it has been packed in jars. In some cases, it is advisable advisa-ble to precook the material in syrup before packing in the jar. For the small soft fruit such as sweet cherries and berries, use a No. 1 or a thin syrup made as follows! T"' -T the tips I'm giving and see where you slipped. slip-ped. True economy econo-my depends upon up-on having success suc-cess with every jar you've put up. Lack of sue- cess in putting up fruit and berries may not have been due to any canning procedure. Your first essential job is to select sound fruit and berries. Fruit or berries must be firm and ripe. Over-ripe material may be used for jams and jellies but should Use three cups of water to one cup of sugar and bring to a boil. The medium, or No. 2 syrup is used for peaches, peach-es, sour berries, rhubarb, cherries cher-ries Or Dnn.. never De canned wnoie. Discard bruised berries or fruit as well as those which are specked. The fresher the fruit or berry, the better is your chance of canning successfully. If you have your own orchard or garden, then you can go right out and pick the produce and rush it into the kitchen for canning. This is the ideal way to can. Blanching Means Removing Skins IT'S sometimes desirable to blanch fruit, or peel it This process means dipping the fruit, such as apricots, peaches, etc., in hot water for a minute or so, then in cold water. The skin will slip off easily with just a slight pressure of the fingers or palm. If you're blanching a bushel of fruit, do it in small doses. Letting the fruit stand in either the hot or cold water for more than the required re-quired minute will make it too watery. berries It is made by using two cups of water to one cup of sugar and bringing to a boil. The heavy, or No. 3 syrup is gen-eraUy gen-eraUy used on large sour fruits that have to be made extra sweet Scum should be removed from the syrup after cooking, before pouring the syrup on fruit. Corn syrup and honey may be substituted in whole or in part making the syrup. All honev, and no sugar, will change the flavor of iarkeT " " U si' ! Wash Fruit Thoro'ugnly But Avoid Soakinp gACTERlA lurk in S01l. and for this reason, it's necessary tc ' vvash fruit and berries thoroughly i However, this does not mean h , 1 you allow the fruit or berries to" soak in water. Thev ma i waterlogged and gIveTou aTry wateryack once the fruit is" Whole fruits should b wagh . under gently runnln aS P aced in . co.ander" toZnt soon as washing is over p be dipped andTut offrl clean water in k,.- llesn, Placed in en -grater may break Hot Water Bath Best for Fruit Canning pRUITS and berries, generally hold their shape better when packed hot or cold into the jars and are then processed by the hot water bath. The open kettle method, whereby the fruit is cooked in a large kettle on top of the range and packed while boiling hot into sterilized jars, is preferred by some people. After packing in the jars, the LYNN SAYS: These Canning Tips Will Help You To make one quart of canned fruit, you'll need two and one-half pounds of fresh apricots. The same weight of peaches and pears will also give a quart of canned fruit. Two medium sized pineapples are needed to yield a quart of the canned product. When packing fruit into jars in its raw state (cold pack), add syrup to within one and one-half inches of the top of the jar. From three to th-ee Z Pounds of strawber'r L a' ne-hHa!f for a quart of canned 6ded since they have a Hi2 material of liquid. 6 a hlh Percentage One and one-half tn carries or pC', of of the canned product qU3rt 'ater. Rlnse . afm. soapy . ivuise thorough v pn,. -"-S,:?:r1', |