Show 0 o PIS fruit preparation required procession pro processing cessin MIT bath COW the alk rat fait la 12 emus il 1141 fIrs s wash pare part core cut in pieces drop in slightly salted water pack add apples syrup or boil 3 to 5 minutes ia in syrup pack add syrup 25 1 10 apricots wash halve and pit pack add syrup 20 1 10 barries berries wd bema wash stem pack add syrup or water 20 8 cherries wash stem pit pack add syrup 20 10 wash remove stems boil 3 minutes in cranberries no 3 syrup pack 10 currants currents wash stem stern pack add syrup or water 20 10 put in soda bath 5 S minutes ri rinse use pre figs cook 5 minutes in syrup pack add syrup 30 t 10 grapes gropes wash stem pack add syrup or water 20 8 peel pack add syrup or precook 3 peaches minutes in syrup pack add syrup 20 10 select not overripe pears pare halve pears precook 3 to 5 minutes in syrup pack add syrup 25 10 peel remove c eyes yes cut or slice precook rine in no 2 aar sarup P 5 to 10 minutes mutes pack with syrup 30 1 is 15 plums wash prick skins alum pack add syrup 20 10 wash pare cut m pieces precook 3 guinea minutes in syrup pack add syrup 35 is 15 rhubarb wash cut into pieces pack add syrup 10 5 S vash wash stem precook gently for 3 nun wes in syrup remove from sarup and strawberries cool boil syrup 3 minute minutes add berries and let stand for several hours boum reheat pack 20 a 8 scald I 1 minute cold dip clip I 1 diage tomatoes peel core quarter pack park 35 10 canned conned fruits aid health see directions below stock up on fruit NOW IS THE TIME to use sum mer s plenty to bolster winter diet pattern 3 and add nutrition to them the gardens orchards vineyards and berry patches are all at your disposal with their infinite variety its it a really easy to can fruit be cause ause there Is little to preparing it for canning and provided you take care to follow directions noth no th ing will spoil besides well stocked shelves with a colorful array of fruit make wintertime meals so much more easy to plan fruit may be canned without sugar for dietary reasons but if you can eat sugar plan to can fruit with sugar as av it gives a better product IF YOU DEPEND EPE ND upon home canned fruit as a main item for winter it its s a good idea to make up a canning budget for example it if you serve tomato juice four times a week one cup a serving plan to set enough aside for 40 weeks this requires 40 quarts of tomato juice per person for a family of five you 11 need quarts do you plan to serve apples twice a week at one half cup per ing you 11 need four quarts for 15 weeks or 20 quarts for a family of five peaches at a half cup a serving twice a week for 40 weeks will amount to 10 quarts per person or 40 quarts for a family of four it if you serve berries twice every three weeks at one half cup per serving you need three and one third quarts per person to last 40 weeks it if you serve pears once every two weeks at one half cup per ing need two quarts to last one person 32 weeks this amounts to 10 quarts for a family of five do you like to serve fruit juice at least twice a week at one cup a serving one person will need 15 quarts for 30 weeks A family of five live needs 75 quarts DIFFERENT VARIETIES of fruit come out better in the canning process than others if you will study these tips and abide by them have tine fine results apples to be canned whole should be bright and red and hold their shape well although cooked you 11 1 I find that jonathans work out nicely tor for this method for applesauce tart apples like duchess maiden blush groenings Green Greenm ings gs or early transparent are best be cause they cook to a mush aas easily ia y use them at the peak of the season fully ripe apricots are ideal tor for canning any good eating variety may be canned firm well ripened peaches make the best canned ones select el EI bertas or hales that are fine tex aured and delicately flavored LYNN SAYS yon you need to know these canning terms acid foods include fruits toma toes ripe sauerkraut and green peppers non acid foods are vegetables meats fish poultry game and soup mixtures precooking means boiling food a short time until it Is thoroughly heated head space is the space left when filling a jar at the top LYNN CHAMBERS MENU barbecued spareribs Spare french fried potatoes corn on the cob toasted buns perfection salad fresh berries with cream orange icebox cookies beverage bartlett pears are good for can ning but some people prefer the smaller kiefler kieffer variety which also are good it they are allowed to 0 o ripen in a cool place 60 degrees for a week or two after picking any variety of plum may be canned as long as it is well flavored and ripe found HAVE YOU EVER found yourself in the midst of packing fruit into jars and suddenly discovered that you wont have enough this means digging into the storage closet or running to the store tor for more and then washing and ster klizing them all this comes at a time when you should be rushing the food into jars as fast as pos sible avoid this by figuring out how many jars you need ahead of time one half bushel of good sized perfect peaches yields eight quarts six pounds of apples yield three to four quarts one half bushel of apricots fives gives nine to 11 quarts one half bushel of plums will give 10 to 11 quarts two and one half pounds of pears yield one quart five cups about two pounds of berries will give one quart eight to 10 tomatoes 2 12 to 3 12 pounds give one quart HAVE ALL EQUIPMENT include ing jars with proper lids ready check jars tor for nicked tops and cracks wash in hot soapy water and rinse thoroughly do this the day before use only fresh fruit and berries for canning discard those with badly broken skins broken or overripe specimens pack cold or precook according to directions in chart fill jars to within one and one half inches of top add syrup to within one half inch of the top place into a boiling water bath with water co coming ming an inch or two above the jars count processing ti time in e from the time tim e the water starts to boil boila not when it is just simmer ing unless so specified if you use a pressure cooker follow time given in chart after 24 hours cooling period wash the jars oft off with a damp cloth dry and label store in a cool dry place boiling water bath sometimes called hot water bath equipment consists of a large vessel such as a wash boiler lard can or kettle the bottom of which Is fitted with a rack or platform on which to set jars while they are processing this should come fitted with a cover sealing means closing the jars airtight cold pack means tilling the jars irs with food in its raw form hot pack means filling the jars with hot food from precooking |