Show CANNED APRICOTS PEACHES AND PEARS Useful for faT M Many any Tempting Desserts and Salads Prepared bj by the United State Stat Department of A There are so so many uses for tor home- home canned peaches pears and If It you happen happen hap happ pen to have them for apricots that It Is well worth while to can a generous generous gener ous supply of ot these good fruits especially especIally espe espe- dally t If you have a home-grown home sur sur- plus In some som markets It may even pay to buy peaches and pears nears for canning can can- ning in addition to their use as breakfast fruits there arc are many tempting desserts and salads that can be evolved with canned peaches or orp p pears ars as a basis fruit basis fruit mixtures gelatin gelatin gelatin gela gela- tin desserts combinations with Ice cream ream or whipped cream pastry and plain canned fruit with cake or cookies These fruits may all be canned In Ina ina a water There are slight differences differences differ dUter In the preparation of each fruit for tor canning and In k n the time of processing processing processing proc proc- essing but the general method Is about the same Before preparing the fruit make a I 1 thin or medium to pour over It ItIn ItIn itin In the Jars For a thin put one part of at sugar Into three parts of ot water and bring to the boiling point for tor a medium use one part of sugar to tp two parts of water The choice of ot depends on personal personas taste and the sweetness of ot th the fruit fa you are using in making the tor for torpe pe peaches hes an unusually fine flavor Is obtained by boiling a few cracked peach pea pits In the for five min min- utes Use only clean sound fruit and can it as soon after picking as possible To remove the skin from tram peaches and apricots scald them and then dip them Into cold water If It you are canning a very large quantity of peaches the lye method of removing the skins may maybe maybe ay be used Directions for tor doing this are given in Farmers' Farmers B Bulletin 1 eUn F 1471 Canning Fruits and Vegetables at nt Home Send to the United States Department De De Department Department of ot Agriculture for It After It has been peeled cut the fruit Into halves or smaller pieces and remove remove the pits Pack at once placing g the halves In overlapping layers the con c con concave n- n cave surface of each half halt downward Fill up the containers with boiling sir sir- up Process quart and pint glass Jars for tor 25 minutes In boiling water if It the fruit Is fairly hard and firm or for 20 O minutes If It it Is ripe and tender Process No 2 And nd No 3 tin cans for tor 1 15 minutes Select firm sound pears that are not overripe Pare quarter or halve them and cook in n boiling for four to eight minutes according to the size and ripeness of the fruit This precookIng precook precook- Ing makes t the hard varieties of pears pack better Pack the pears hot Into containers and fill mf them up with boll boll- bollIng f lag Ing Process containers of all aU sizes for tor 20 O minutes n in In n boiling water I |