Show LYNN CHAMBERS MENU Barbecued Spareribs Fried French-Fried Potatoes Corn on the Cob Toasted Buns Perfection Salad Fresh Berries with Cream Orange Icebox Cookies Beverage Bartlett pears are good for canning canning canning can can- ning but some people prefer the smaller Kieffer variety which also are good if they are allowed to ripen in a cool place 60 degrees for a week or two after picking Any variety of plum may be canned as long as it is well flavored and ripe HAVE YOU EVER found yourself In the midst of packing fruit into jars and suddenly discovered that you wont won't have enough T This his means digging Into the storage closet or running to the store for more and then washing and sterilizing sterilizing sterilizing ster ster- them All AIl this comes at a time when you should be rushing the food into jars as f fast st as pos pos- sible Avoid this by figuring out how many jars you need ahead of time One half bushel of sized good-sized perfect peaches yield eight quarts Six pounds of apples yield three to o four quarts One half bushel of apricots gives nine to 11 quarts One half bushel of plums will give 10 to 11 quarts Two and one-half one pounds of pears yield one quart Five cups about two pounds of berries will give one quart Eight to 10 tomatoes 2 21 2 2 1 to 3 2 1 pounds give one quart HAVE ALL EQUIPMENT Including Including including ing jars with proper lids ready Check jars for nicked tops and cracks Wash Vash in hot soapy water and rinse thoroughly Do this the day before Use only fresh fruit and berries for canning Discard those with badly broken skins broken or overripe overripe overripe over over- ripe specimens Pack cold or precook according to directions in chart Fill jars to within one and one one- half haIt inches of top add syrup to within one half inch of the top Place into a boiling water bath with water coming an inch or two above the jars Count processing time from the time the water starts to boil not when it is just simmering simmering simmering simmer simmer- ing unless so specified If you use a pressure cooker follow time giver in chart After 24 hours cooling period wash the jars off with a damp cloth dry and label Store in a cool dry place |