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Show chl yCtiq cant I "-ybealong year that never JeXhour to do that spending? $ nor wait until the ei ev brQw bec w didn't you .worry a ekSoyr the friends who "have ever? ra ? NobodyhaserW and the very thing one pr. son may consider too everyaayv to rate gift wrapping ma be f but priceless in the eyes of anotoen So. why not for a change do mos of your Christmas shopping right in your own fruit pantry? Now is the time to start! Use Home Canning Jars If you live in or near the country, a package of native greens-pme cedar, mistletoe, red berries, bitter sweet, holly, or what have i you-along you-along with two or three pint or half pint jars of your best home canned relish or preserves or chicken wiU mean far more to the friends who went to the big city to make good than anything you could buy for them But here is a word of warn- ing Be sure not to trespass on some other person's property when you go greens hunting (you might land in jail). And be sure that the canned offerings are in regular home canning jars, otherwise you may not get credit for stirring good wishes into that wild blackberry jam, spiced figs, citron preserves, quince jelly, chutney, rummage pickle or whatever is your specialty. Wrap Jars Safely We have the word of Gladys Kim-brough, Kim-brough, Home Service Director for Ball Brothers Company, manufacturer manufac-turer of fruit jars, that home canned products are good travelers when they can go in comfort, but are Bnicky when it comes to roughing it. In fact, they demand well padded berths. For Christmas packing, Miss Kimbrough suggests that each jar be washed, polished, labeled, and wrapped in thick, shock-absorbing layers of cotton batting, then fitted snugly into a box. The box is gift wrapped and placed in a larger one for shipping. The m t side box should be marked "ftJ, g gile." pi Rummage Pickle jni 1 quart chopped ripe tomatoes PI: 2 quarts chopped green tomatoes 3 large onions i 1 large cucumber 1 quart chopped cabbage 2 cloves garlic ' yi cup salt IN 4 cups brown sugar A 1 tablespoon celery seed S' 1 tablespoon mustard seed 2 cups chopped celery So 3 green peppers cel 3 red peppers 1 pod hot red pepper 1 teaspoon ground ginger ( 1 tablespoon ground cinnamon ca i4 teaspoon ground cloves jel 2 quarts vinegar 5 Chop and measure vegetables. Mii with salt. Let stand overnight, mC Drain. Add other ingredients. Sim pU mer until there is no excess liquid Pack into hot jars; seal at once. g0j Peach Chutney cea 1 gallon peaches Da 2 onions 2, 1 clove garlic 1 cup seeded raisins , Vi cup white mustard seed 2 tablespoons ground ginger j 1 pod hot red pepper yj( 1 cup brown sugar 5 cups vinegar Chop peeled peaches, onions, gat. C lie and raisins. Add the vinegar, c'a Cook until soft. Add all other b jer. gredients. Cook until thick. Pom ' ' into hot jars; seal at once. Ap y. pies, pears, or plums may be sub pu; stituted for peaches In this recipe. k |
