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Show Home Agent Urges Use of Apples In Spring Diet Now is the time to can some of U e Utah apples to augment the late spring and early summer fruit supply says Miss Helen Pixton, home demons ration agent at large at the Utah State Agricultural college The thrifty homemaker watches the season when buying food products pro-ducts and plans her purchases ahead to insure an adequate supply of fruits for family meals the year around. Hundreds of bushels of Utah apples ap-ples are coming out of storage onto the local markets within the next few weeks. "Why not buy two or three bushels of apples today and fill up some of those empty jars on the cellar shelves. Apple pie is just as delectable delec-table in June as it is in January Apples canned now will cost about 1 cent per serving," says Miss Pixton. Pix-ton. The following are recommended methods for apple canning: Precook apples to prevent shrinking, shrink-ing, before packing into hot sterilized steriliz-ed containers. Pare the apples and cut into the size desired. If the pieces must stand, place them in a milk salt and vinegar solution (2 tablespoons salt and 2 tablespoons vinegar per gallon of water) to prevent pre-vent darkening. Precook the apples by boiling for five minutes in a light syrup, or steam until wilted. Fill into the jars hot and cover with boiling sirup. Process immediately either in the pressure cooker or in the hot water bath. Process apples at 5 pounds pressure pres-sure for 10 minutes in pressure cooker, and for 27 minutes by the hot water bath method at 5,000 feet altitude. Be sure to have the jars completely covered by the water if the water bath method is used, and count the time from the moment the water comes to a jumping boil. Maintain the heat on a slow even rolling boil. (See U. S. A. C. Extension Ex-tension Service Circular M. S. 825 for time tables corrected to various altitudes.) Apples may be baked as for serving, serv-ing, adding sugar to taste, and water if necessary, or they may he boiled whole In the syrup. Pack hot into the containers and cover with hot syrup. Whole apples thus canned are excellent for salad or dessert. Select a variety of apple that will hold its shape -when cooked in a heavy sugar syrup. Cut into cubes or balls. Precook for five minutes and process. Apple cubes are always ready as a base for delicious fruit cocktails. The core of the apple may be removed re-moved and apple rings made by cutting slices one-fourth inch thick across the apple. If you are canning can-ning Jonathans, leave the skin on to add a delicate pink tint. Precook Pre-cook the apple rings, pack and process. pro-cess. Can apple rings for salads, desserts or for meat accompaniments. accompani-ments. o |
