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Show ib a h a a a e a ft a fa Fruit Preparation Required Processing m fmm to . t " Wiih pir eofe eut ta piecef prop a ..to. to ilightly ulted water. Pack. Add PP ivrup. Or boil 3 to 5 minutei la iyrup. ,A Pack. Add syrup. 25 10 Apricott Wash, halve and pit Pack. Add ayrup. J0 J2 Btrrios fi S5Sg? Wasli. atem. pack. Add lyrop cr water. J0 L- Chrrle Wash. atm. pit Pack. Add ayrup. J0 J2 r...t....f.. Wash, remove aterna. Boil 3 minutef In Cranbtrrft No 3 tyrupt p, 10 Currants Wash, item, pack. Add ayrup or water. 2Q J2 Put in aoda bath 5 minute, rinse. Pre-flgi Pre-flgi cook S minute ia ayrup. Pack, add ayrup. 30 10 Gropea Wash, item, pack, Add ayrup or water. 20 8 r,Btn" minutea in ayrup. pack, add ayrup. 20 IP Select not overripe peara, pare, halve, Pears precook 3 to S minutea in lyrup. Pack, Add ayrup. 2S 10 Peit, remove eyea, cut or slice. Pre-Plnoppl9 Pre-Plnoppl9 cook in No. 2 ayrup S to 10 minutea. Pack with ayrup. 30 15 Plumt Wash, prick aldna. Pack. Add ayrup. 20 10 Oulncftt. Wash, pare, cut in pieces. Precook 3 wv n" minutea in ayrup. Pack, add ayrup. 35 15 Rhubarb Wash, cut into pieces. Pack. Add ayrup. 10 S Wash, stem, precook gently for 3 minutea min-utea in syrup. Remove from ayrup and Strowbarrttt cool Boil ayrup 3 minutes. Add berries and let stand for several hours. Re-heat Re-heat Pack. 20 8 .... Scald 1 minute, cold dip 1 minute, fc TpmotO - peel, core, quarter. Pack. 35 10 Can your Fruits, Berries with this Chart (Set Recipi Below) Fruit Canning is Easy pRUIT CANNING yields big re- turns for little effort, every homemaker admits when she goes to her canning shelf to load her arms with a jar of pears for the mmm luncheon salad, "jLJL berries for pie, 'jS&J'VV or Peaches for m WW dessert. .-:MiMj delightful, 1 ' B 1"" 1 "' 1 t0' t Saze on iT? 55 TT the colorful jars ,' ries- with their ?APr sii& iitl i I luscious array Lynn Chambers' Menu Barbecued Chicken French Fried Potatoes Lima Beans with Bacon Cole Slaw-Tomato Salad Crusty Rolls Beverage Butter Boston Cream Pie should also have a rack that keeps the jars off the bottom of the canner about one-half an inch. If you cannot buy a rack to fit, use jar lids, fitting these all around the bottom. of colors and marvel at the juicy goodness in them. Fruit canning is simple, too, because be-cause the fruit requires only a short cooking time to prepare for the jars. This cooking before packing helps shrink the fruit to give a better pack and, at the same time, extracts some juices which may be used for packing. Select Ripe Fruits FOR FRUIT canning, It's wise to choose fruits which reach full maturity ma-turity on vines or trees in place of getting green produce which you have to ripen on the window sill or Use this Routine for Canning THE SAME ROUTINE applies to all fruits, berries and tomatoes, the latter being included in this class rather than with vegetables fy, since tomatoes pi are acid like gjjiis: fruits instead of iyyiSL L non-acid, as are MfJ-f vegetables. ffil''trt2&M Get t0Sether Wk( (5vC pint 8 n luart gjWU4 jars as needed, ' and see that they have no Imperfections such as cracks or chips off them. Check, also, to see that you have enough suitable covers as well as jar rings, if you are using the cap and rubber closure. Dut on the back porch. Naturally ripened fruits and berries have lirmness that makes them easier :o handle as well as sweetness vhich can be acquired in no other Aay. Plan to can only the amount that iox can handle efficiently for speed s required so there is no spoilage )n the way to the jar. When fruit vaits around after one step for mother, it will be exposed to air md will lose much of its flavor and ippearance. MAKING A WATER BATH THE USE OF a boiling water ath canner has been widely used ! ind recommended for Drocessins I Fill the canner almost full of water the jars will take up some room, so it does not have to be completely filled, and turn on the fire so the water can start to come to a boil as you work on the fruit. Prepare the fruit with a thorough washing. Bacteria lodge in soil, and you want to get rid of this so that none will rub into the fruit as you pare or cut It. Use the chart for preparing the fruit for jars. If you want excellent excel-lent results, you'll grade the fruit for size and ripeness as much as nnccihlo ii.Kan . n .,1. : t fruits since it gives such good results. re-sults. This can '(:r,jiy; easily be made yJZA at home 11 you .iC- i":T: nt already -:-;! 5 i .; p have one. :::::: Select a large s tj ?Xv preserving ket-Is ket-Is ?'f tie, lard pail or si even wash tub. S:.syfeS The vessel y'rT?:..: should have a cover which fits tightly so that you can cover it during processing and thus prevent the water from boiling boil-ing away. Even so. it's a good idea to have a kettle of water bubbling bub-bling on the range to replace whatever what-ever does boil away and escape in steam, as the jars must be well covered during the whole processing process-ing time. Whatever vessel is used for a canner such as described above , ,,,. jjativing jars. Fill one jar at a time to within V4 inch of the top with both fruit and syrup (or, fruit juice or water ss desired). Run a spatula down the inside of the jar to remove air bubbles. Wipe top clean and put on the jar. as directed by the manufacturer. man-ufacturer. Process and Cool Jars AS EACH JAR is filled it should be placed into the canner, without touching or giving them a chance to bump against each other. When the canner is full, check to see there is enough water to cover jars thoroughly. When water comes to a boil start counting processing time' When time is up, lift the jars out on a folded cloth or several thickness thick-ness of newspaper Tighten those covers which need it, according to the type which you use LYNN SAYS: Use These Tips For Fruit Canning To help decide how many jars you'll need, use these figures as a guide. Two to two and one-half pounds of the following will give one quart canned produce: apples, apricots, peaches and pears. Heavy syrup gives the most luscious packs In canned fruits. Use three or four cups of sugar to a quart of water. Bring to a boil and cook just until sugar is completely com-pletely dissolved. Fruit or berries which you plan to use for pie or as juice for jelly can be canned without sui-ar You'll add this when the fruit or juice is used. The riper the fruit or berrv the less ,t will need in the way of sweetening. However, allow a Z t Te STUP f0r setenmg the frmt as you'll need liquid for filling the jars. Pick plums for canning u,t as hey begin to ripen. If too ipe hey will be mushy. If to0gree they lack flavor. ' |