Show i It Delicious Fruits Stilt Available for Housewife In Canning Preserving F YOURE YOU'RE suddenly decided to I IF embark on canning theres there's still time to put up jellies pickles anc and jams for your favorite winter whiter 5 meals Then The n too some o of 1 t you may still have space on your you r canning c u p b o a r c she shelves I v e s fo for A T-t- T some of t the h e 1 late ate a t e arrivals Peaches pears grapes plums and apples are now reaching markets to be available for preserving All these fruits have a definite canning appeal whether youre you're past master at the art of preserVing preservIng preserving Ing or a new bride about to embark embark em em- bark on her first making jelly-making ad ad- venture 0 S S SH ERE ARE SOME colorful and H HERE delicious jam combinations combination which are guaranteed to please because the flavors of fruits used compliment each other Plum Peach-Plum Jam 12 ounce 6 Makes glasses 4 cups prepared fruit 7 cups su sugar ar 1 bottle fruit pectin Prepare fruit by peeling and pitting pitting pitting pit pit- ting 1 pounds soft ripe peaches chop or grind fine ine Pit but do no not peel 1 pound fully ripe plums CuIn Cut Cu Cutin Cutin In small pieces or chop Combine fruits and measure 4 4 cups Into a large saucepan Add sugar to fruit and mix well Using high heat bring to a full boil and boil hard 1 minute stirring stirring stirring stir stir- ring constantly Remove from heat hea and add pectin stirring Stir and skim by turns for tor 5 minutes ladle quickly into glasses and paraffin at once Pear-Peach Pear Jam Makes I 6 ounce 8 glasses 2 Z cups finely chopped pears 1 cups finely chopped peaches 1 box powdered fruit pectin 4 cups sugar Add powdered fruit pectin am and sugar to fruits which have been mixed together Mix well anc and heat to the boilS boiling boiling boil boil- ing point stirring stirring stirring stir stir- S ring constantly When a full I rolling boil is reached boil for tor 1 minute Remove Remove Remove Re Re- move from heat and skim Seal In hot sterilized glasses Plum Pear-Plum Jam Makes lakes 8 oun 6 6 e glasses 1 pounds peeled ripe pears chopped 1 4 pounds ripe plums chopped 4 44 cups sugar 1 box powdered fruit pectin Mix fruits stir In pectin and sugar and heat to a full rolling roUin boil Boil hard 1 minute Remove from heat and skim Ladle into sterile glasses and seal at once with paraffin Grape Crabapple-Grape Jelly peck crabapples 4 a pounds Concord grapes S 5 5 k tc r Many 1 delicious combinations of jam may be made from two favorite fruits In place of one A good example of colorful and appetizing jam is the use of peaches and plums as Illustrated Illus Ulus- here S jj 4 S A 5 S iI e Make Mako certain your canning cupboard has shelves well laden with pickles jams and jellies idles for good winter eating Theres There's still time to make the pickles and jellies from late- late ripening fruits berries and vegetables LYNN CHAMBERS' CHAMBERS MENU Cold Sliced Tongue Potato Salad Apple Relish Carrot Sticks Celery Curls Curb Toasted Buns Beverage Fudge Cake with Chocolate Frosting Water barely to cover Sugar Select under-ripe under apples and grapes Wash and pick over Add just enough water barely to cover the fruit and boil until soft Mash and pour Into a jelly bag to drip Do Donot Donot Donot not squeeze Measure juice and let boil for 5 minutes Add sugar sugary y cup sugar for 1 cup of juice and cook until a drop jells on a cold plate or until two drops come off oU spoon at the same time Pour into sterile glasses and seal with paraffin at once Delicious Cucumber Pickles 6 quarts of cucumber slices 1 quart sliced onions 4 large green peppers cut fine 6 cups vinegar 6 cups sugar 3 teaspoons ons turmeric 4 teaspoon white mustard seed Few whole cloves 1 1 u J aJL 11 UI U slices ill ts onions and green pepper in a crock or large vessel vesel and with I cover JI id b r-r- r Pst I S salt a 1 t w water ate r I 1 made by using c 4 cup salt to 1 quart water Let Lets s stand tan d for 3 hours Drain M Mix I x together vinegar sugar and spices heat thoroughly but do not boil Pour Pourover Pourover Pourover over the vegetables and seal in sterile jars Raw Tomato Relish Makes 6 C pints 1 peck ripe tomatoes 2 cups chopped celery 6 large onions chopped fine 2 cups sugar cup salt 2 ounces white mustard seed 1 quart vinegar Peel tomatoes and chop fine tine Drain in a bag overnight Add celery and onions and remaining Ingredients to tomatoes M Mix i x thoroughly and seal in sterile jars This may be served just as it comes from the jar with sandwiches sandwiches sand sand- or it may be warmed slightly slight slight- ly to serve with leftover meats Sweet Pear Pickles 1 peck ripe pears 6 large onions 2 red peppers 2 green peppers 1 cup brown sugar 1 tablespoon mustard seed 3 cups vinegar 1 teaspoon salt Pare and quarter the pears Slice onions thin and mince the peppers Combine all ingredients and cook until the pears are tender Seal in inS S sterilized jars |