Show r Il Yr K L K YS s y r ti iti S JJ J l Yr l s rs Y f x L Y a rr h h r 5 Jt w 4 v. v NI vrr S r x v r y L yr r Y ys ae r rh 7 y f rh r r rG s lr ri wv sv 4 4 S.- S. y ea S J I i Ii r r F. F r Iii Can Your Most lost Luscious Fruit See recipe below elow Fruit Preserving I This Is the year many women have waited for the for the year when they hey could obtain unlimited quantifies quantities quantities ties fies of sugar to put up all the fruit in their orchards and berries in their patches For many of us it has been so soong long ong 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 I- I underlying organ organ- organizational organs s I J work is most Important t tand 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 a rack and a tightly fitting cover Or you also may use a pres pres- pressure pressure 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 n size and moisture content it is still possible to make some sort of estimate as to how much syrup and the he number of jars you will need For sweet fruits you will use a syrup made of 2 cups of sugar to 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 the fruit is very acid 2 cups of sugar to 1 cup of water is essential The syrup is made simply by add add- adding adding adding ing the sugar to the water and boil boil- boiling boiling boilIng ing together for 5 minutes If you are canning large fruits such as peaches and pears allow 1 pint of syrup to toa toa Y- Y a quart jar of e- e fruit For small C fruit or berries you will need only a half pint of syrup to the I f i quart I The amount of fruit usually de de- depends depends de- de depends upon the size but ordinarily we count 2 pounds of fruit for the quart jar This This will win aid in estimating estimating ing mg your yield Method of Packing Some fruits and berries are hot- hot packed but most women prefer us us- using using using ing the cold cold pack method method for pre pre- preparing preparing paring fruit for canning as it takes less time If the fruit is carefully packed there will be little floating Wash Wash and clean cl an 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 in ina a boiling water bath making certain certain certain tain that the water comes to two I LYNN CHAMBERS CHAMBERS' MENU l I Pineapple Ice Ham Loaf Loa with Spiced Peach Garnish Buttered Potatoes Harvard Beets White Bread Molded Melon Salad Fresh Berries with Cream Cookies Beverage inches above the jars If the water tends ends to boil away during the proc proc- processing processing processing essing time its it's a good idea to have havea a kettle of boiling water near by byrom from rom which the supply can be read- read readily readily ily ly replenished Count the processing time from the he time the water starts boiling When processing time is finished remove jars with a jar lifter lliter to prevent burning the fingers forgers and place lace on thick layers of newspaper newspaper I to o cool coot For many of the new neVi type lids 1 the he manufacturer does not approve approve inverting the jar to test for leaks I 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 ex ex- experts experts ex- ex experts you will want to observe the he processing mila il il time ime very care care- caret t fully ully The follow- follow following following ing ng fruits care I are processed for 20 I minutes apricots apri apri- apricots m cots blackberries ries ties blueberries cherries currants gooseberries peaches pears plums raspberries rhubarb and ries Apples and pineapple processed in n 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 in- indicator indicator indicator between 5 and 10 pounds pressure and process all fruits ex ex- except except ex- ex except 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 placed to prevent discoloration Add one teaspoon of salt to each 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 viII be equal Can I can ripe over-ripe fruit No its it's too difficult to get a good prod prod- Use ripe over-ripe fruit and ber ber- berries berries 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 Newspaper Union |