Show t I wd I J 0 f. t f. f t o x i M x W x i 1 4 A I Can Your Most lost Luscious Fruit See recipe below Fruit Preserving This is the the year year many women have waited for the for the year when they could obtain unlimited quantities quantities quantities ties of sugar to put up all the fruit in their orchards and berries in their patches For many of us it has been so long since we put up fruit in any quantity that a quick up brush-up of methods is essen essen- As in all big undertakings the 1 underlying organIzational organizational organizational organ organ- work is most important and this can be bedone bedone bedone done the day before The day before you begin actual canning check on equipment to be sure that it works properly For fruit and berry canning you will need a water bath which may be bea a large kettle or broiler fitted with 0 a rack and a tightly fitting cover Or you also may use a pressure pressure pressure pres pres- sure cooker for processing but this is not as essential for fruits as it itis itis itis is for vegetables You will need several large pans and kettles for preparing the fruit and for making the syrup You also will need to prepare jars checking them for cracks and imperfections and washing them in hot soapy suds Make certain you have enough covers or lids Estimating Amounts Although fruits and berries vary in size and moisture content it is still possible to make some sort of estimate as to how much syrup and the number of jars you will need For sweet fruits you will use a syrup made of 2 cups of sugar to 4 cups of water for slightly acid fruit use 2 cups of sugar to 3 cups of water for acid fruit 2 cups of sugar to 2 cups of water is ample If It the fruit is very acid 2 cups of sugar to 1 cup of water is essential The syrup is made simply by adding adding adding add add- ing the sugar to the water and boil- boil t. t 2 r ing lur i t If you are canning large fruits such as peaches and pears allow 1 pint of syrup to toa toa toa a quart jar of 1 fruit For small Ic fruit or berries you will need I only a half pint of syrup to the theiL I i 4 quart quart- iL The amount of fruit usually depends depends depends de de- de- de upon the size but ordinarily we count 2 pounds of fruit for the quart jart jail This will aid in estimating estimating ing lug your yield Method of Packing Some fruits and berries are hot- hot packed but most women prefer using using using us us- ing the cold pack method for preparing preparing preparing pre pre- paring fruit for canning as it takes less time If the fruit is carefully packed there will be little floating Wash Vash and clean the fruit peeling and coring slicing and stoning when necessary Pack into sterile jars and attach the lid using manufacturers manufacturers' manufacturers manufacturers' manufacturers manufacturers' directions Process by placing the fruits ina in hi hia ina a boiling water bath making certain certain tam tain that the water comes to two LYNN CHAMBERS CHAMBERS' MENU I Pineapple Ice Ham Loaf with I Spiced Peach Garnish Buttered Butter d Potatoes Harvard Beets White Bread Molded Melon Salad Fresh Berries with Cream Cookies Beverage inches above the jars If the water tends to boil away during the processing processing proc proc- essing time its it's a good idea to have havea a kettle of boiling water near by from which the supply can be readily readily readily read read- ily replenished Count the processing time tune from the time the water starts boiling When processing time is finished remove jars with a jar lifter to prevent burning the fingers and place on thick layers of newspaper to cool For many of the new type lids the manufacturer does not approve inverting the jar to test for leaks This is one reason for not inverting certain types of jars When the Jars are cool wipe them off label and store in a cool dark place Use This Time Table If you are using the water bath which is recommended by most experts experts experts ex ex- ex- ex you will want to observe 40 the processing ca time very care care- fully The following following follow follow- ing fruits are EL processed for 20 O M W minutes apri aprI- apricots apricots cots blackberries ries blueberries cherries currants gooseberries peaches pears plums raspberries rhubarb and ries Apples and pineapple processed in the same type of water bath will require 30 minutes while quinces require 35 minutes If you are using the pressure cooker for processing keep the in indicator indicator indicator in- in between 5 and 10 pounds pressure and process all fruits except except except ex ex- ex- ex pineapple and quinces for 10 minutes The two exceptions will require 15 minutes processing Queries Answered How high should fruit be packed for canning Pack fruit and syrup to within one inch of the top How much salt should be added to water in which peeled fruit is isIl I Il placed ed to prevent prevent dis discoloration l rati urn Acid one teaspoon 01 at salt sait to quart of water used What makes fruit and tomatoes float Too much processing too heavy a syrup or too loose a pack may be the causes Why should fruit for canning cannin be uniform in size and ripeness Fruit should be evenly ripe and about the same size so that processing will be equal Can I can qan ripe over-ripe fruit No its it's too difficult to get a good prod prod- Use ripe over-ripe fruit and berries berries berries ber ber- ries for fruit butters as the fruit will have to be mashed and there is enough sugar to act as a pre pre- Released by Western Vestern Newspaper Union |