Show fruit preparation required imam row bow k Ss pan 0 con ec cot in piece pai drop la al aitu t pack A add apples appl sym or bou 3 to S mi u in 11 or uy addamo 25 10 euln r TT ald pa pa bulb k A add arrop 20 1 10 0 corties sorties barri ri V WA tia pick pack add gnp mw or water 2 20 0 8 cherries arr wash item pit puk pack add 20 10 nula etab dou 3 iiames in no 3 syrup pick 10 CL wants wash stem puk vack add arup am or water 20 10 put in soda bath S rings PM pr ng figs cook S ablaut I 1 b rsvp W P pack add am gnip 30 ato 10 I 1 gropes with waits stem acm pick PUL add syrup or water tr 20 1 8 9 1 bcd pack add byrm M or A 3 pach minute 1 a b pick add 20 10 sew not hot pelm pan pam haw e por precook 3 to U 3 mm in quoi pak add ciup as to 10 pal abr rt 71 ka art or L uc H an pineapple cook la no t TUP IT S to 19 pick with gnip 30 15 lum prick puk add 20 10 pan cut at ift I 1 alc plc piece I 1 elpa 1 WP W P pax am as 15 rhubarb W 11 laih eat beope bt ope 1 pack add 1 10 S wah tam precook away 7 iw lola bam to aroa turnip 1 0 ad 1 cool bou 1177 lynip 3 MUM add atrin and kt sum for or ormi boan R atit pack 20 8 scald 1 V cold cow dip ap I 1 eilbott em con ii pack MO 3 10 can your fruits berries derries with this chart sn see reak below fruit canning la is easy FRUIT CANNING yields big re tun turns tor for little effort every homemaker admit admits when she be goei goes to her canning shelf abelt to load her amis arms with a jar ot of pear pears tor for the luncheon salad berries for pie or peaches for dessert its irs delightful too ton to gaze on the colorful jan jar ot of fruit and berries with their luscious array of colors and marvel at the juicy goodness in them fruit canning is simple too because b e 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 same juices which may be used for packing ape select alpe fruits FOB FOR FRUIT canning its wise to choose fruits which reach full maturity on an vines or trees in place of getting green produce which you have to ripen on the window sill or out on the back porch naturally ripened fruits and berries have firmness that makes them easier to handle as well as sweetness which can be acquired in no other way plan to can only the amount that you can handle efficiently tor for speed wed la Is required so to there is no spoilage on the way to the jar when fruit waits around after one step for another it will be exposed to air and will lose much of its flavor and a appearance ppe arance MAKING A WATER BATH THE USE OF a boiling water bath canner has been widely used and recommended for processing fruits since it gives such good results this can y ar rist easily be made ta at home if it you afef Sf ef do not already have one X 15 21 i select a large X 1 preserving keti za I 1 tie ue lard pall or even wash tub ia S the vessel xa 17 L I 1 1 should hould have a cover which tits fits tightly so that you can cover it during processing and thus prevent the 0 water from boiling bolling away even so its we a good idea to have a kettle of water bubbling on the range to replace whatever does boil away and escape in steam as the jars must be well covered during the whole processing time whatever vessel Is used tor for a canner such as described above lynn chamber chambers mean menu barbecued chicken french fried potatoes Pot atoe lima beam with bacon cole slaw tomato salad crusty kous rolls beverage butter boston cream pie should aljo also have a rack that keeps the jars oft off the bottom of the ca canner about one hau an inch if you cannot buy a rack to fit lit ose use jar fitting these an around the bottom |