Show I II I Round the Coun County y with ith Na Naomi mi I This week eek I 1 am conducting a aI dress bust school In la p Park rk City I The ten women that are enrolled enroll enroll- led ed have chosen chose their own pat pat- and and rn They are l' l us IS I ling lug materials other than the cot cot- tons tone that they have ha used before In previous schools Why does my home borne canned fruit turn tern dark m ny of ou our homemakers are asking The I most common cause Is under pro Altitude ha has a lot to d do with it Most time tables are given for sea level Of course they thay do give suggestions on figuring jig fig how much time to add ng-I ng for altitudes above sea aea level Unfortunately Unfortunately Unfortunately wpm n fall fail to i ire re read d that part of the Instructions tion Consequently they process their Fruits the length of time tn for rd-for for for sea ea level Sometimes the fruit keeps but too often It spoil spoils Water bolls boils at our high alti tildes des in Utah at at temperatures much lower than at sea level We need more time tim at these tower temperatures to Insure Ins thorough Sterilization of the fruit This Thle longer processing time will prevent prevent pre pro vent both spoilable and darkenIng darkening darken darken- ing lug of the fruit Here are some more more suggestions to help assure canning success success- De Desure Be sure sure you iou are aresing a wate water which la Is deep enough to coyer cover or two Inches of water and still allow space for iIi tL-b tL w water ter to boll Fruit often otten urns s' s dark in the the Jar jat when the water doe does not cov cover r the Jars jara Heat penetrates through the boiling water more completely than li It f does foe oes through the air above It J I Have the water boiling hot hotI I when hen you ou put the Jara jars into theater the water ater bath As you till fill and cap each jar put lut it into the boiling water v. U wait until you seven sevell or eight I ht Jara jars read ready to put Irto th the boiling water they cool th tho water down so that the fruit will stew at a low temperature re for too ong before the water gets b back ck to boiling This' This will over over- cook cok the fruit before you can can nt coi-nt the actual processing time Use Standard canning caning Jars Jan others may break when you put them into the boiling water Standard canning jars have the manufacturers manufacturer's name flowed flowe into th he side of the jar Jan These Jars are tempered to stand the holing boling tern tern- peT without breaking It I you OU would like more con com com- lete details on fruit canning methods methods methods me me- call or get In touch with me I h have ve printed material which will give you all the steps including time tables tables' for safe sate canning both for fruits and vege vege- tp bl a Perhaps you would like ilke to try this recipe for Peach Betty Detty It be be- easy to prepare and would make a delicious dessert 4 cU cups 6 sliced peaches peach 2 cups bread crumbs 1 lemon Juice Vt 14 cup brown sugar 2 butter Arrange layer of peaches in oiled baking dish Cover with crumbs a little sugar and bits of butter Repeat t l layers yera until dish dishI I in Id full fulL- Sprinkle lemon Juice on top Bake Dake fois tor 30 mInutes at degrees decrees F. F S Serve i with whipped I cream or Ice cream |