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Show f! , ' "jni"'v ' t '9 g :i''- fi '- 'giSy yf vJ : $jl G:u; : M i. :,H:MmSi mm III :jg y :;i i , j v iip0'sme Trait Preparation Required Processing ent tack Itai. S ln.-r.ee M.nla Matin Wash, pare, core, cut in pieces. Drop , in slightly salted water. Pack. Add Apples syrup. Or boil 3 to 5 minute in syrup. Pack. Add syrup. 25 10 Apricot Wash, halve and pit Pack. Add syrup. 20 10 Berries ZTcrT' Wash, stem, pack. Add syrup or water. 20 8 Cherries Wash, stem, pit. Pack. Add syrup. 20 10 r i . . Wash, remove stem's. Boil 3 minutes in Cranberries No 3 syTup iq Currants Wash, stem, pack. Add syrup or water. 20 10 Put in soda bath 5 minutes", rinse. Pre-Figs Pre-Figs cook 5 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 reocnes minutes in syrup, pack, add syrup. 20 10 Select not overripe pears, pare, halve, Pears precook 3 to 5 minutes in syrup. Pack. Add syrup. 25 10 Pett, remove eyes, cut or slice. Pre- i Pineapple cook in No. 2 syrup 5 to 10 minutes. ' Pack with syrup. 30 15 Plums Wash, prick skins. Pack. Add syrup. 20 10 Quinces Wash, pare, cut in pieces. Precook 3 viointes minutes in syrup. Pack, add syrup. 35 15 Rhubarb Wash, cut into pieces. Pack. Add syrup. 10 S Wash, stem, precook gently for 3 minutes min-utes in syrup. Remove from syrup and Strawberries cooL Boil syrup 3 minutes. Add berries and let stand for" several hours. Re- heat Pack. 20 8 T. Scald 1 minute, cold dip 1 minute, ' 1 Tomatoes core qUarteV. pack. 35 10 Follow Rules for Fruit and Berry Canning (See Directions Below) Can Fruits Well SUCCESSFUL fruit and berry canning is comparatively simple, sim-ple, but good results depend upon your being well-informed of the proper methods as well as accuracy in carrying out certain given directions. di-rections. If you canned fruits and berries last year and had some spoilage then check over LYNN CHAMBERS' MENU Meat Balls Gravy Rice Carrots and Peas Tomato Salad Poppy Seed Rolls Butter Devil's Food Cake Beverage pressure cooker may also be used tor processing. The pressure cooker, cook-er, however, is not as essential to canning fruits and berries, as it is in canning vegetables. Precooking is recommended on the chart above for such fruit and berries as are watery. This method gives a better pack. How to Choose The Best Syrup TN THE CHART, It is suggested that you add syrup to the fruit or berries after it has been packed in jars. In some cases, it is advisable advisa-ble to precook the material in syrup before packing In the jar. For the small soft fruit such as sweet cherries and berries, use a No. 1 or a thin syrup made as follows: the tips I'm giving and see where you slipped. slip-ped. True economy econo-my depends upon up-on having success suc-cess with every jar you've put up. Lack of sue- Use three cups of water to one cup of sugar and bring to a boil. The medium, ' or No. 2 syrup is 1 used for peach-j peach-j es, sour berries, rhubarb, cher- cess in putting up fruit and berries may not have been due to any canning procedure. Your first essential job is to select sound fruit and berries. Fruit or berries must be firm and ripe. Over-ripe material may be used for jams and jellies but should never be canned whole. Discard bruised berries or fruit as well as those which are specked. The fresher the fruit or berry, the better is your chance of canning successfully. If you have your own orchard or garden, then you can go right out and pick the produce and rush it into the kitchen for canning. This is the ideal way to can. e Blanching Means Removing Skins IT'S sometimes desirable to blanch fruit, or peel it. This process means dipping the fruit, such as apricots, peaches, etc., in hot water for a minute or so, then in cold water. The skin will slip off easily with just a slight pressure of the fingers or palm. If you're blanching a bushel of fruit, do it in small doses. Letting the fruit stand in either the hot or cold water for more than the required re-quired minute will make it too watery. ".r nes, or gooseberries. goose-berries. It is made by using two cups of water to one cup of sugar and bringing to a boil. The heavy, or No. 3 syrup is generally gen-erally used on large sour fruits that have to be made extra sweet. Scum should be removed from the syrup after cooking, before pouring the syrup on fruit. Corn syrup and honey may be substituted in whole or in part in making the syrup. All honey, and no sugar, will change the flavor of the fruit as well as make it slightly darker. Wash Fruit Thoroughly, But Avoid Soaking DACTERIA lurk in soD, and for -' this reason, it's necessary to wash fruit and berries thoroughly. However, this does not mean that you allow the fruit or berries to soak in water. They may become waterlogged and give you a very watery pack once the fruit is in the jar. Whole fruits should be washed under gently running water and placed in a colander to drain as soon as washing is over. Berries may be dipped in and out of fresh, clean water in a basin and then placed in a colander to drain. Running Run-ning water may break the berries apart. From three to three and one-half pounds of strawberries are needed for a quart of canned material since they have a high percentage of liquid. One and one-half to two pounds of cherries or plums will yield a quart of the canned product. To sterilize jars for canned foods, wash them first in warm, soapy water. Rinse thoroughly. Cover jars with warm water and allow to come to a boil. Boil for 15 minutes. Let stand in water until ready to use. . . Hot Water Bath Best for Fruit Canning pRUITS and berries, generally hold their shape better when packed hot or cold into the jars and are then processed by the hot water bath. The open kettle method, whereby the fruit is cooked in a iorge kettle on top of the range and packed while boiling hot into sterilized jars, is preferred by some people. After packing in ;'the jars, the LYNN SAYS: These Canning Tips ! Will Help You To make one quart of canned fruit, you'll need two and one-half pounds : of fresh apricots. The same weight of peaches and pears will also give 1 a quart of canned fruit. : Two medium sized pineapples ' are needed to yield a quart of the 1 canned product. : When packing fruit into jars in ' its raw state (cold pack), add ' syrup to within one and one-half Inches of the top of the jar. |