Show m i j jI rN Ii IiI I S' S SN N V lit II t w I I t II M 9 J S Pj J. J I 5 LLY r y r i w- w d I I I Fruit Preparation Required d Processing j rd 11 ar M Cd tie S sa rN Y M Y II Meat Mi M Wash core cut in piece pieces Drop pare in to slightly lightly salted water Pack Add A Apple pp lea syrup Or boil boa 3 to 5 S minutes in syrup 10 Path Pack Add syrup lyruP A Wash halve and arid pit Pack Add syrup 20 10 ferries Berries 20 8 tJ e wr Wash stem Item pack rack Add syrup or water Cherries Wash stem pit Pack Add syrup lyrUp 20 10 Wash remove stem stems Boil 3 minutes minute In Cranberries No 3 syrup Pack 10 Currants Wash tem stem pack Add syrup or water 20 10 1 Put in soda toda bath S 5 minutes minute rinse v Pre rut in wu i jj Pack n add Figs cook S 5 minutes minute in syrup 30 10 syrup Grapes Wash stem pack Add syrup or water 20 8 Peel P et pack add syrup or precook 3 Peaches minutes in syrup pack pick add syrup lyruP 20 10 I Select not overripe pare Pears pr precook 3 to S 5 minutes in in Yr U Pack prAdd Add syrup 25 10 Pet Pett remove eyes cut or slice stice Pre Pre- Pineapple cook in No 2 syrup lyrUP S to 10 minutes minute Pack with syrup 30 15 Plums Wash prick skins kins Pack Add syrup 20 10 Wash pare cut in pieces Precook 3 Quinces minutes in syrup Pack add syrup 35 15 Rhubarb cut Into pieces Pack Add syrup 10 5 Wash tem stem precook gently for 3 min utes in syrup Remove from Irom syrup and StrawberrIes coot cooL Boil syrup 3 minutes Add berries and let Jet stand for lor s several hours bourn Re heat Pack 20 8 Scald t I minute cold dip I 1 minute Tomatoes peel peet core quarter pack 35 30 10 Follow Rules for Fruit and Berry Canning CanningS Set See Dir Directions Direction Below Blow Can Fruits Well SUCCESSFUL fruit and berry canning Is comparatively simple sim sim- simple but good results depend upon your being well informed of the proper methods as well as accuracy in carrying out certain given di di- If H you canned fruits and berries last year and had some spoilage then check over the tips Im I'm giving and see where you sUp slip j ped True economy economy my depends upon up up- upon on having sue suc success cess with every Jar youve you've put up Lack of success success suc suc- 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 ripe Over material may be used for Jams and Jellies but should never be canned whole 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 U you have your own orchard or garden then you can go right out and pick the produce andrush and andrush andrush rush it into the tha kitchen for canning This ThI is fa the ideal way to can Blanching BIanchinI Means Removing Skins SIdna rS TT'S sometimes desirable to blanch L fruit or peel it This process means dipping the tha fruit such as al apricots peaches etc in hot water for a minute or so 0 then In th cold water The skin kIn will slip sUp off oU easily with Just jut a slight pressure of the fingers or palm If U youre you're blanching a bushel of fruit do it in a small mall m a 11 doses ui 1 il ll r l Letting the fruit stand tand in either the hot bot or coldwater cold coldwater water for tor more than the tha required required re re- re- re minute will wUl make it too watery Rot Hot Water Bath Best Beet est for Fruit Canning FRUITS and berries generally hold their shape hape better when packed hot or cold into the Jars Jan and are re then processed by the hot water bath bats The open kettle method whereby the fruit is fa cooked In a large Urge kettle on top of the toe range and packed 1 while boiling hot into sterilized Jars is preferred by some ome people After packing in to the Jars Jar the LYNN SAYS These Canning Tips Will WW Yelp Help YenTo Yen You YenTo To make one quart of canned fruit you'll need two and one half pounds of fresh freab apricots The Th same weight weiCht of peaches peache and pears pear will also give a quart of canned fruit Two med medium wn Q sized pineapples are needed to yield a quart oJ ot the canned product When packing fruit Into Jars jan In Its Ita raw tat state cold coLi pack patt add syrup to within one and one half inches of the tha top of the tha jar LYNN CHAMBERS CHAMBERS' MENU l Meat Balls Gravy Rice Carrots and Peas Tomato Salad Poppy Seed Rolls Butter Devils Devil's Food Cake Beverage pressure cooker may also be used for 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 o othe on n the chart above for such fruit and berries as a. are watery This method gives a better pack e S How now to Choose The Best Dest Syrup IN TN THE CHART it is suggested suggests that you add syrup to the t fruit t tor or berries after alter it has been packed In to jars In some ome cases it is ble to precook the material In to syrup before packing In to the jar For the small soft fruit such a as s sweet cherries and berries use a No 1 or a thin syrup made a as s follows Use three cups cup cupI s I- I 3 of water to on one e S cup of ot sugar an and bring to a ba baThe bon boll tel The medium or No 2 syrup i is used for peaches peach peach- 4 es sour berries ii rhubarb cherries cherries cher cher- ries or goos goose goose- berries It is made by using tw two cups of water to one cup of sugar auga r and bringing to a boll boil The heavy or No 3 S syrup is I. generally gen gen- used on large sour fruits that have to be made extra sweet Scum should be removed from th the e syrup after atter cooking before belore pouring the syrup on fruit Corn Com syrup and honey may b be e substituted in whole or in impart I art in to making the syrup AU All honey an and d no sugar ugar will the change the flavor o of I darker daS fruit as well as make it U Wash Fruit Thoroughly But Bat Avoid Soaking BACTERIA lurk In soil on and fo for tor this reason it wash fruit and berries berdes thoroughly to However this does doe not mean that tha i you allow the fruit or berries to t soak ix In water o They may become becom c waterlogged and give you a very ve water rT watery the pack once the fruit f is fa in Is Jar under Whole fruits fruit s b be d gently placed In running water en and d a colander to drain a al soon oon as washing is I. over BerrIes Berrie s may be dipped In and out of fresh tresh clean water to In a basin in and the then r n a colander to drain ning water may break the berRr apart berries a From three to three and POunds of one halt ff b fora are r tor a quart of needed d pi lince ethey they have bave a canned armed high material i of liquid percentage S SOne One and one halt cherries to two pounds o of S or plums will of the canned product yield aqua a Quart rt To sterilize Jars jarl wash them Jar for canned 1 goods fOOds first fIrt b in water Rinse warm soap Pr thoroughly tars ara with warm Cover Cove r water come to and allow W a bolL boil Let Bolt BoU for tor 15 1 stand tand is in water use We until ready t to |