Show r il l lJ SYrl f rf i Ij Y y f rf i f lr fl 3 V. V S V. V 1 v lr t w. w l N S t M. M i l l 1 4 r x r. r r. r rl i J. J r Fruit Preparation Required Processing ea roan II C iks 5 rims T. b.-T. h M as Wash pare core cut in Drop in slightly salted salted water wat r. r Pa Pack k Add App APples syrup Or boil 3 t to S minutes in syrup Pa Pack k Add syrup 25 10 Apricots Wash halve and pit Pack Add syrup 20 10 Berries Od t rT r ar Wash Wa stem pack Add syrup or water 20 8 CherrIes Wash stem pit Pack Add syrup 20 10 Wash remove stems Items Boil 3 minutes in Cranberries No 3 syrup Pack 10 Currants Wash stem pack Add syrup or water 20 10 P Put t in soda bath S minutes rinse Pre Pre- figs cook k S 5 minutes in syrup Pack add syrup aoi 30 10 Grapes Wash stem Item pack Add syrup or water 20 8 Peel pack add syrup or precook 3 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 Pet Pul remove eyes cut or slice Pre Pre- Pineapple cook in No 2 syrup S to 10 minutes Pack with syrup lyruP 30 15 Plums Wash prick skins ns Pack Add syrup 20 10 QuInces Wash pare cut in pieces Precook 3 minutes in syrup Pack add syrup 35 35 15 Rhubarb Pack Add syrup 10 S 5 SWash Wash stem Item precook gently for 3 ruin min in syrup Remove from syrup and StrawberrIes cooL Boil syrup 3 minutes minute Add berries and let Jet stand for lor several hours Re Re- heat beat Pack 20 8 Scald 1 minute cold dip 1 minute Tomatoes peel core quarter Pack 35 10 Can Fruits and Berries This Easy Way Yay See Recipes Below Fruits Plenty A-Plenty Among the most envied women the he past few years were those with large stocks of their own canned fruit Yes commercially canned fruit has been a rn mighty rare com com- commodity comi commodity i a. a during the i war and its it's still scarce If you plan now to do your canning you'll be among the lucky home- home homemakers homemakers homemakers makers when shortages really be be- become become become come acute during the fall and win win- ter There are few pleasures greater for or the cook than those like jewel-like quarts and pints of luscious fruit on the pantry shelf And besides its it's very easy to can fruit because they are acid and easy to prepare You have a choice of two pre pre- preferred pre pre- preferred preferred methods and you are not limited to a pressure cooker in case that is causing you some worry A Ahot Ahot Ahot hot water or water boiling-water bath as asIt's asit's asit's Its It's sometimes referred to because the water must be kept bubbling merrily above the jars all during processing is very adequate for canning fruits and tomatoes As you may know by trips to the store you can buy one of those large kettles fitted with a rack and anda a cover to hold anywhere from four to six or even eight jars If you dont don't want to buy a water-bath water you can rig one up yourself with a and a rack Some wom wom- women women women en have even found lard pails satis satis- satisfactory satisfactory satisfactory factory because they are deep enough to let the water come the required two inches above the jars and still broad enough to take four pints or quarts easily depending upon their height Selection Important 1 J cant can't stress too highly the im im- importance importance im- im importance of having the freshest possible pos pos- possible possible sible produce for canning purposes Perhaps it is best pointed out in inthis inthis inthis this way You know the rapidity with which fruit spoils as soon as it itis itis itis is picked You also know how im im- important important it is to have unspoiled fruit placed in a can because it spoils when preserved if there are bacteria there that begin working free Blemish-free fruit will take less time to put in cans and the chances of spoiling arc are cut down Besides that the appearance of the fruit is better LYNN CHAMBERS CHAMBERS' MENUS Chicken With Dumplings Lima Beans and Corn Stuffed Tomato Salad White Rye Bread Spread Fresh Fr sh Diced Pineapple Cookies Beverage Freshly picked fruit and berries young tender and full ripe are the best ingredients for canning reci- reci r ci- ci pes Under ripe i fruit does not I have mellow fla fla- flavor flavor flavor vor and over over- overripe overripe overripe 1 ripe fruit will be mushy That's why the prime condition of fruit is so important Look out for bruised spots signs of decay and other injuries All these things have a great bearing on the quality of your final canned fruit Making the Syrup Fruit may be canned in just plain water but if you have any sugar at all those extra canning stamps for sugar 1 make a syrup even ifa if ifa ifa a very thin one for canning fruit The syrup mellows them and brings out true flavor Here are some proportions for the lighter syrups which are popular this year Light 1 cup sugar 3 cups wa wa- ter Moderately light 1 cup sugar 2 cups water Medium 1 cup sugar 1 cups water To make the syrup combine the sugar and water and allow to boil boll for five minutes without stirring Remove scum and use to fill jars You'll need from to 1 cup syrup for each pint of fruit after its it's packed in the jar If I desired juice may be extract extract- extracted ed from fruits and berries by crush crush- crushing crushing crushing ing heating and straining No su su- sugar sugar gar is needed Use it as you t t r c would syrup In making syrup syr syr- syrup syrup up one-half one corn a f Y i syrup may corne b be e used with one one- o ohalf half sugar Honey may also be used but it does darken the fruit and emphasize the flavor Methods of Packing Fruits may be packed cold-packed for canning prior to processing This means that raw fruit is packed cold into the jars then processed in the water boiling-water bath or pressure cook cook- er This is suitable for many fruits and berries and is usually used by women who have a lot of canning to do The pack hot-pack method is sometimes used for fruits This means pre- pre precooking precooking precooking cooking the fruits in the syrup a short time before packing in the jars and processing The open kettle method gives beautiful fruit but is not often used today because there is too much danger of contaminating the fruit after it is cooked and transferred to the jars In this method the fruit is cooked thoroughly in an open ket ket- kettle kettle kettle tle in the syrup and then placed in inthe inthe the the- jars and sealed Released by Western Newspaper Union |