Show Fil l eJ an e nn Y r Fruit J Preparation Required I Processing e WIt tid this S rest b M- M Yalta tc a I tu r Wash pare core cut in pieces Drop in slightly salted salted wat water r. r Pa Pack k Add APples syrup Or boil 3 to S 5 minutes in in syrup Pack Add syrup 25 10 Apricots Wash halve and pit Pack Add syrup 20 10 Berries ad t acm 6 Wash stem pack Add syrup or water 20 Cherries Wash stem pit Pack Add syrup 20 10 Wash remove stems Boil 3 minutes in CranberrIes No 3 syrup Pack 10 Currants Wash stem pack Add syrup or water 20 10 Put in soda bath S minutes minute rinse Pre Pre- FIgs cook S minutes in syrup Pack add syrup 30 10 Grapes Wash stem pack Add syrup or water 20 8 Peel pack add syrup or precook 3 P Peaches h es minutes in syrup pack add syrup 20 10 Select not overripe pears pare halve Pears precook 3 to S minutes in syrup Pack Add syrup 25 10 Pelt Pell remove eyes cut or slice Pre Pre- Pineapple cook in in No 2 syrup S to 10 minutes Pack With syrup 30 15 13 Plums Wash prick skins Pack Add syrup 20 w 10 Wash pare cut in pieces Precook 3 QuInces minutes in syrup Pack add syrup 35 15 Rhubarb Wash cut into pieces Pack Add syrup 10 5 Wash stem precook gently for 3 min mn- mn utes in syrup Remove from syrup and StrawberrIes cooL Boil syrup 3 minutes Add berries and let stand for several hours Re Re- peat heat Pack 20 8 Scald 1 minute cold dip 1 minute Tomatoes peel core quarter Pack 35 10 Handy Chart for Fruit Canning See Recipes Below Fruitful Canning Of all the canning you you can do this season it is the canning of fruits which will pay the biggest divi divi- Not only are fruits a good source of vita vita- vitamins vitamins vitamins mins and miner miner- minerals minerals minerals als but they willII will willena enable ena ble you to II save hundreds of points this year as they did pid last year J Since rationing began fruits have always carried a high ration value and yet they are essential and con con- convenient convenient convenient to serve for breakfast luncheon and dinner Fruits may maybe maybe maybe be canned with or without sugar but the fruit will mellow and ripen in inthe inthe inthe the jars much more satisfactorily if ifa ifa a n sugar syrup is used With syrups plentiful part usually half hall of it is sweetened with a light or dark corn syrup Honey may be substituted for one half the sugar also It will darken the fruit and give it a some some- somewhat somewhat somewhat what stronger flavor but it is good Only fruits that are good in flavor uniformly ripened and firm in tex tex- texture texture texture ture should find their way to the th jar Just as it is true of any other canning and preserving you get only what you put into the can Can Can- Canning Canning Canning ning is designed for preserving the fruit not for improving poor quality produce When large fruits such as peaches pears or apples are canned they require peeling and should be placed in brine 2 teaspoons salt to 1 quart of water to prevent them from irom turning dark while peeling The open kettle method for can can- canning canning canning ning fruit has been a favorite among homemakers for many generations because it gives F may such attractive results However the hot water bath has found f many users be be- because because because cause the danger of spoilage is re re- reduced reduced re- re reduced to a mini mini- minimum minimum minimum mum and the ap ap- appearance appearance ap- ap appearance of the fruit still retains its shape flavor and texture On the theta table ta le time is also given for process process- processing processing processing ing in the pressure cooker if ff one is available but it is not essential for fruit canning as it is for vegetable preserving Syrup Making Guide Thin syrups for fruit canning will vill willbe willbe be most popular this year because LYNN SAYS Fruit Canning Tips Fruit sometimes discolors at the top of the jar if the fruit is under-ripe under or when accurate processing time or temperature is not maintained Discoloration of the top layers of the fruit is caused by oxidation which means that air has not been expelled from the jar by the heat of processing If food is packed too loo solidly or jars filled to overflowing instead of ot to within a half hall inch of the top some of ot the liquid may boil out of the jars during process process- ing Canning powders and preservatives preservatives preservatives tives are not necessary in the canning procedure i of the sugar shortage For this type use 1 cup sugar to 3 cups water Heat the sugar and liquid together until sugar is dissolved and syrup is boiling Or use 4 2 cup corn syrup light or dark or 2 cup honey with i cup sugar Medium type syrup is good for formost formost formost most fruits and berries but it re re- requires requires re- re requires quires a little more sugar The pro pro- proportion proportion proportion portion is 2 cups water to 1 cup sug sug- sugar ar or half hall corn syrup or honey and half of the amount in sugar In past years peaches and pears and some of the other fruits have always been canned with a thick hick syrup syrup-l syrup 1 cup water to 1 cup sugar Dont Don't feel that you cannot can if the sugar doesn't reach around for this type of syrup A thin or medium syrup can do the job Packing Jars Fruits berries and tomatoes which are considered a fruit for canning purposes are delicate in texture and high in juice content They should be packed solidly in inthe inthe inthe the jar to prevent undue shrinkage and consequent empty appear appear- appearance appearance appearance ance after processing Precooking of the fruit is suggested because it shrinks the fruit or berry and en en- enables enables enables ables you to get more in the jar It takes a little bit longer to can by precooking but the results are worth the effort Jars should be filled to within inch of the top If tightly packed up to this point fruit and berries will rarely float after processing and the jars will have a much nicer appear appear- appearance appearance appearance ance because they are full of fruit Make sure the rims of the jar are not chipped as this will prevent a perfect seal Its It's a good idea too to wipe the rims after the fruit and syrup are added so that no parti parti- particles particles particles cles of food or juice stick to them to prevent them from sealing properly Making a Hot Dot Water Bath A water bath canner may be made from a wash boiler or any other large deep vessel that has a close fitting cover and is deep enough to permit the jars to stand upright and still have enough water to come an inch or two above the jars This water should be kept boiling during the entire processing period It should never be allowed to boil away enough to come less than 1 inch above the jars If necessary necessary essary essar have a kettle of boiling wa wa- water water ter on the range beside the water bath to replenish the supply in the canner A rack which will hold the jars rk Jh inch from the bottom of ot the kettle is also essential The jars should be set wide enough apart to allow for free circulation of water How do you count processing time lime As soon as the water starts boiling briskly around the filled tilled jars is the rule J The times given l lon on the above ta table ta- ta table ble are tested and accurate Set the clock with an alarm if necessary necessary sary and do not try to whittle it down As soon as the processing period is up remove the jars and place on several of cloth or newspaper in a place free from drafts and allow to cool Then store in a cool coo dry place The jars should be set far enough apart to allow for free circulation of ot air to bring them to room temperature as quickly as possible Released cd by Western Newspaper Union t |