Show defasi j ED ja y VIALL CRAY science institute PEACHES PEACHE SAND AND PEARS before starting to can peaches or tiny any other fruit collect and examine equipment and put it in good order alavo a liberal supply of new rubbers rub beis test and fit jars and lids A sure sura method of testing Is to put water into the jar put on rubber fasten tile tho lid ild tight and invert it I 1 the jar leaks try another lid ild discard all defective lids and orace grace viall gray jars to avoid further trouble regulate Keg ulato balls for glass top jars jara by removing from jars a and n a tightening or loosening them by bending to fit with everything in readiness you ore re now ready to can tile tho peaches select peaches which are ripe but not kofl before preparing fruit make thin syrup or richer it if desired allowing ono one cut cup for each quart jar add oho ohe cracked peach pit for each quart of syrup boll five minutes and st strain min immerse peaches about one minute in boiling vater or until skills wll will slip easily plunge at once into cola col water and stone rack pack in jars jar at once placing the halves in over lapping layers concave sides lowi flown with blossom end facing glass containers with syrup process quart jars for 10 minutes at 5 lbs ibs pressure pint jars for 0 6 minutes process no 2 and no 3 tin cans for 10 minutes at a OFFER IN IM PRIZES IN NATIONAL CANNING CONTEST to ward off a threatened surplus of farm products 1 in jimiy ry atlon ct lon and to impress snore housewives with the economy and nd healthfulness of home canned foods a national cannies contest Is I 1 now under wr way to rod find ur the best jar of canned fruit arze jr and melt meat I 1 la the th country try two hun drad and t ty two aih h praxes to talling h hv be kieen hung up by the S sr sn r rack Fund foundation tin ma aruid s peaks ph of 1230 lor tho th bt J jar of Q food entered tred 1 in uia the conceit con t ext any W woman an or airl trl 1 11 sibl to enter ter the test b but t eaarl rout be b la in not later the october 1 1829 1929 further ornta uon tin on ur the C dontot tt and nd fjar tre nd 4 etry entry 1 blanks blank for or la in entries narle roy may be bad by writt altin w to anna A willien 4 dir director aw N lional cannies cholett Coo Cori lett test S doman avenue chasn Is 5 lbs pressure never use more than 5 lbs ibs pressure for or peaches and all other malts fruits jans and berries pears maj may be canned whole or cut la in hah halves eg reel peel and remove core II if cut in halves when packed whole leave stems steins on cook from 6 5 to 10 minutes according to size in a medium syrup until barely flexible tills this ing Is necessary in order to make a full pack when packed hole whole it if pears are small place la in layers stems up let the second row fill the ZI 15 3 Z D P f pears may be canned whole or cut i 0 in halves spaces between the two stems add the hot syrup as tho the layers are built up process 8 minutes at 6 5 lbs ibs pressure many people think the pear Is rather bland la in flavor so they add additional flavor as lemon or ginger to tile tho s syrup then add a slice of lemon or a small ploce piece of ginger root when packing the jar tho the Il leffer the pineapple and ana the lo le conto conte pears are desirable for canning when canning a larger quantity of pears they aro are apt to turn brown very rapidly when exposed to air this can be avoided by placing the fruit la in a dilute salt brine 2 tablespoons salt to 1 gallon water A good medium syrup for pears Is made by boiling together one quart ot of sugar with two quarts of water it pears are canned in tin plunge immediately into cold water and cool os na quickly as possible otherwise fruit way may turn pint pink lo in color miss helen clelen moir is visiting at the tha home ol of mr air and mrs airs writ S supt bupt and mrs F AT fowler and their little sons burnell and robert will leave saturday august 16 for salt lak balte 0 city and provo to visit relatives anil and friends |