| Show alor Rl or T canning miss bedfor 4 an i of the fe new bew school uses the follow 7 mg proportions Proportion A in canning fruit for apples appl peaches years blackberries ind sweet chemes ge de fourth foi d of sugar suar to every of fruit nit and one quart of water 16 every found of 01 siar tn in canna canning 1 mg at strawberries sout sour clerx es and to which she adasa a ha half cupful 1 ot of 10 to ie every pound of fruit sh she e alses one half bound of di bugar to is a pound of j lal th the I 1 vou hoa as before for blue pa plums ams and g gages agis she he uses t ei fp fourths rth s ofa of a pound of W to one of fruit and water water in the ep ah as a lor the oth others er s ex except p pineapples ine apples ie no wal water I 1 tomake a sarup sy as the they y have sufficient jum without it pineapples should cl stan stand il la in sugar ingar at least twenty minutes before heating to stait thi the flow ai juice jnice ind and should af steam m forty ave minutest minutes or clear they should be shredded i silver fork as the tha large slices ot look so temptingly tempting la cans are awkward awk wara rhen when served seft ed at the ahe table able it heing almost to dut trim tham with the d without coill soiling ng tsie ta ii ee clothe damson pa plums igi e aim five eve pounds of af iruin to threet afree of sagar igar alb s sib ald d fira firs bej steamed before jitt blotting inar fremin them in ar sy rp druif should be nic measured e by byth escales as sugar does cotT aryit may aia j bw in a pint or half vint pint vastire ea t bat bilang T the cans inay mi bi be canned ciunel and used to flavor ilava r bances and il discs mp 3 0 I 1 |
