Show fie us FRO I 1 V Q 4 41 V AK L 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 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 essen bial As in all big undertakings the th underlying organ izat lonal ional work is most important and this can be done the day before the day before you begin actual canning check on equipment to be sure teat that it works properly for fruit and berry canning you will need a water bath which may be a large kettle or broiler fitted with a rack and a tightly fitting cover or you also may use a pres sure cooker tor for processing but this is not as essential tor for fruits as it is i for vegetables you will need several large pans and kettles for preparing the fruit and for making the syrup you also will need to prepare jars checking them for cracks and imperfections and 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 tor for slightly acid fruit use 2 cups of sugar to 3 cups of water for acid fruit 2 cups ot of sugar to 2 cups of water is ample if the fruit is very acid 2 cups of sugar to I 1 cup of water is essential the syrup is made simply by add ing the sugar to the water and boll ing together for 5 minutes if you are canning large fruits such as peaches and pears allow 1 pint of syrup to 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 fruit usually de upon the size but ordinarily we count 2 pounds of fruit for the quart jar this will aid in estimate ing your yield method of packing some fruits and berries are hot packed but most women prefer us ing the cold pack method tor for pre paring fruit for canning as it takes lass 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 hd ld using jurers directions process by placing the fruits in a boiling water bath making tain tam that the water comes to two LYNN SAYS save time work money with these hents lettuce leabes tossed into soup will absorb tat fat and give you less greasy soup to serve remove leaves as soon as they take up tat fat before you broil bacon steaks or chops cut gashes in the fat this prevents the meat from curling when it is cooked bits of soap make nice jelly jay which is lovely to use for shampoo or tor for washing lingerie gloves hose and other delicate things LYNN CHAMBERS MENU pineapple ice ham loaf with spiced peach garnish buttered bu potatoes harvard beets white bread molded melon salad fresh berries with cream cookies beverage inches above the jars it if the water tends to boil boll away during the proc proe essing time it s a good idea to have a kettle of boiling water near by from which the supply can be read ily replenished count the processing time from the time the water starts boiling when processing time is finished remove jars ars 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 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 which is recommended by most ex you will i want to observe the processing time very care fully the follow ing fruits are processed tor for 20 minutes apri cots blackbear black ber nes ries blueberries blue bernes cherries currants gooseberries peaches pears plums raspberries rhubarb and str awber ries 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 in decator between 5 and 10 pounds pressure and process all fruits ex capt pineapple and quinces for 10 minutes the two exceptions will require 15 minutes processing queries answered how high should fruit be packed for ca canning nning 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 too much processing too heavy a syrup or too loose a pack may be the causes why should fruit tor 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 1 can overripe over ripe fruita no it a too difficult to get a good prod act use over ripe fruit and ber her nes ries tor for fruit butters as the fruit will have to be mashed and there is enough sugar to act as a pre serva tive released by western newspaper union to prevent mold from forming on smoked meats such as bacon ham and sausage dip a cloth in vm vin egar and wrap around the meat store in the refrigerator use fruit juices for soaking and cooking dried fruits it will give them better flavor as well as mere more food value cheese stays moist it if it is covered with a thin coating of butter before being stored in the refrigerator cheese which has hardened and can not be sliced should be ground and used in grated form |