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Show moose tww Wjr Fruit Preparation Required Protessing Cut Mar iis s fa.-r k Mart M1t Wash, pare, core, cut in piece: Drop . . in ilightly alted water. Paclc Add Appl syrup. Or boil 3 to 5 minutet in yrup. Pack. Add tyrup. a lv Apritott W.ih. halve and pit. Pack. Add tyrup. 20 tO mm)st?-iirrm Wash, stem, pack. Add tyrup or water. 20 8 Cherries Wash, stem, pifc Paclc Add tyrup. go ill m . i Wash, remove stems. Boil 3 minute in Cranberries No. 3 gyrup. Pack. JR Currents Wash, ttem. pack. Add syrup or water. 20 Put in soda bath S minute, rinse. Pre-Flgt Pre-Flgt cook 5 minutes in syrup. Pack, add . syrup. JU lv Crepes Wash, stem, pack. Add syrup or water. 20 8 . Peel, pack, add syrup, or preeook 3 Peaches minutes in syrup, pack, add syrup. 20 " Select not overripe pears, pare, halve, Par preeook 3 to 5 minutes in syrup. Pack. Add syrup. 25 10 " Petl. remove eyes, cut or slice. Pre-Pineapple Pre-Pineapple eook in No. 2 syrup 5 to 10 minutes. Pack with syrup. 30 15 Plums Wash, prick skins. Pack. Add syrup. 20 10 - . Wash, pare, cut in pieces. Preeook 3 Quinces minutes in syrup. Pack, add syrup. 3S 15 Rhubarb Wash, cut into pieces. Pack. Add syrup. 10 S Wash, stem, preeook gently for 3 minutes min-utes in syrup. Remove from syrup and Strawberries cooL Boil syrup 3 minutes. Add berries and let stand for several hours. R- . heat. Pack. 20 8 t.... Scald 1 minute, cold dip 1 minute, Tomotoe core( qnlrter. Pack. 35 10 Can your Fruits, Berries with this Chart (See Recipe Below) Lynn Chambers' Menu Barbecued Chicken French Fried Potatoes Lima Beans with Bacon Cole Slaw-Tomato Salad Crusty Rolls Beverage Butter Boston Cream Pie should also have a rack that keeps the jars off the bottom of the canner about one-half an inch. If you cannot buy a rack to fit, use jar lids, fitting these all around the bottom. Use this Routine for Canning THE SAME ROUTINE applies to all fruits, berries and tomatoes, the latter being included in this class rather than with vegetables Fruit Canning Is Easy FRUIT CANNING yields big returns re-turns for little effort, every homemaker admits when she goes to her canning shelf to load her .arms with a jar of pears for the luncheon salad, "yg - ' berries for pie, slrifi? fjffl r peaches for lM.f$ifm dessert. MMgjil It's delightful. syTy too, to gaze on fow Six JHTT the colorful jars KJvvSI? In I of truit and ber" lZ?iNOVil "es' "tn the'r EiSCcsfifeuililJ luscious array of colors and marvel at the juicy goodness in them. Fruit canning is simple, too, because be-cause 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 juices which may be used for packing. Select Ripe Fruits jrjt a since tomatoes - are acid like gTp fruits instead of HasVSl V. non-acid, as are AoSO" et together Kp'sci p"1t and quart ggpNVWM jars as needed, ' and see that they have no imperfections such as cracks or chips off them. Check, also, to see that you have enough suitable covers as well as jar rings, if you are using the cap and rubber closure. Fill the canner almost full of water the jars will take up some room, so it does not have to be completely filled, and turn on the fire so the water can start to come to a boil as you work on the fruit. Prepare the fruit with a thorough washing. Bacteria lodge in soil, and you want to get rid of this so that none will rub into the fruit as you pare or cut it. Use the chart for preparing the fruit for jars. If you want excellent excel-lent results, you'll grade the fruit for size and ripeness as much as possible when packing jars. Fill one jar at a time to within FOR FRUIT canning, it's wise to choose fruits which reach full maturity ma-turity on 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 1 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 for speed is required so 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 appearance. 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. re-sults. This can SsSlS:- easily De made tff&i at home if you jisS;:'::: do not already i:ffi:: Hi ''5- have one. gj g Select a large .v.-.-: 3 Eg preserving ket-?S; ket-?S; Hf S-i tie, lard pail or s ; - .v.v. even wash tub. C -3 The vessel X-i.v.v.-.::-Xv should have a cover which fits tightly so that you can cover it during processing and thus prevent the water from boiling boil-ing away. Even so, it's a good idea to have a kettle of water bubbling bub-bling on the range to replace whatever what-ever does boil away and escape in steam, as the jars must be well covered during the whole processing process-ing time. Whatever vessel is used for a canner such as described above LYNN SAYS: Use These Tips For Fruit Canning To help decide how many jars you'll need, use these figures as a guide. Two to two and one-half pounds of the following will give one quart canned produce: apples, apricots, peaches and pears. Heavy syrup gives the most luscious packs In canned fruits. Use three or four cups of sugar to a quart of water. Bring to a boil and cook just until sugar is completely com-pletely dissolved. y inch of the top with both fruit and syrup (or, fruit juice or water, as desired). Run a spatula down the inside of the jar to remove air bubbles. Wipe top clean and put on the jar, as directed by the manufacturer. man-ufacturer. Process and Cool Jars AS EACH JAR is filled it should be placed into the canner, without touching or giving them a chance to bump against each other. When the canner is full, check to see there is enough water to cover jars thoroughly. When water comes to a boil, start counting processing time. When time is up, lift the jars out on a folded cloth or several thickness thick-ness of newspaper. Tighten those covers which need it, according to the type which you use. Fruit or berries which you plan to use for pie or as juice for jelly can be carined without sugar. You'U add this when the fruit or juice is used. The riper the fruit or berry the less it will need in the way of sweetening. However, allow at least some syrup for sweetening the fruit as you'U need liquid for filling the jars. Pick plums for canning just as they begin to ripen. If too ripe, hey wiU be mushy. If too green, they lack flavor. |