Show From the C and H Sugar Kitchen I ant snap t 1 x 5 S 'S J M f i I m Canning lime Time Is Here Capture the fresh flavor of summer fruits now by canning or freezing them Be sure to use ripe perfect fruit and follow tallow the instructions carefully Your results will stretch your food tood dollar provide delicious treats you can enjoy all year yea long and give you youa a real sense of ot accomplishment Use pint or quart jars for canning fruits and pints or half halt pints for tor jams jellies and pickles Choose the jar size to fit tit your family's needs To get you started heres here's a recipe tor for a colored bright true true- f flavored la voted Strawberry Jam taken from the new C and H 11 Sugar canning leaflet STRAWBERRY JAM JAI 4 cups prepared strawberries 4 cups C and II U Granulated Sugar 2 Z tablespoons lemon juice Wash hull lull and slice strawberries then measure Into large sa saucepan Add 2 cups of at sugar Heat fleas and boll boil hard 5 minutes stirring constantly Add lemon juice and rest of ot sugar Bring Dring to boll boil and boll hard stirring constantly until ready to jell Pour into shallow dish and stir occasionally while cooling Let stand overnight to plump fruit truit Pack cold In sterilized glass or jars j jand and seal Makes 2 pints pinta Jell Test Jest Dip a clean metal spoon in boiling jam hold up edgewise When 2 heavy drops form and nd slide together at edge 1 of ot spoon jam is ready to jell ell Takes Take from 2 to 20 minutes de depending de fruit pending on pectin in fruit for more delicious tested recipes recipe like tike tills this and a coin complete piete 1 guide to fanning canning freezing and lam Jane and jelly Icily nicking making with rust fruit end tend a Misaddressed stamped tamped envelope to fo Sugar Kitchen Can ning Preserving Dept K C and H II Sugar Co o One Olle California orna Street San Francisco C. C 9 u |