Show w 4 S o 0 ya 1 A A q N so 1 za its victory canning time again see recipes below can what you can markets are becoming green dotted with new vegetables like asparagus spinach and peas there are bits of bright red too a welcome sight those strawberries ries and cherries good fresh so use them in m every way you can but plan to put up some of the best produce in jars jams and jellies will come in mighty handy w when hen youre point conscious a about bo u t butter next winter jars s of vegetables will put nutrition into those winter meals when canned food points are at a premium theres one rule about canning that best remember when you put up those jars of fruits and vegetables two hours from garden to kettle that means using only foods at the peak of condition for you get out of your can 0 only what you put into it if vegetables turn brown in their jars and look unattractive as compared with the fresh produce its probably because of over processing overcooking overlooking over cooking or lack of fresh vegetables when you started canning when you overcook those bright red berries they cant possibly be fresh looking or taste like a reasonable facsimile of the original product follow directions and cook just long enough and the result will be well worth the effort save used fats a good time to put up conserve like grandmother used to make this contains a mixture 0 of f fruits popular now three fruit preserves 2 pints raspberries rasp berries 2 pints strawberries I 1 to pounds cherries equal amount of sugar by weight of all fruits combine all ingredients and boil 25 minutes add cup lemon juice and boil 2 min minutes longer remove from fire and allow to cool when cool pour i into n t 0 sterilized jars and seal al though the preserves look thin when you finish cooking they will thicken upon standing sunshine strawberry preserves 8 cups strawberries 9 cups sugar juice of I 1 lemon lynn says popular observations you like certain foods but like them better if you dont let them fall into a rut instead of serving these favorites the same way all the time try these variations when the milk sours use it in muffins it spells extra lightness rice pudding is good with cream but better still with chilled fruits in season cherries strawberries raspberries rasp berries and peaches spread lamb or ham patties with mustard before frying or broiling get good results good accompaniment with fish tiny beet cubes mixed with sour cream lynn chambers point Sayin saving in menu slice leftover ham potato salad spinach grapefruit strawberry salad whole mole wheat meat bread rhubarb dessert beverage recipe given wash berries and put into pre ll 11 serving kettle with alternate layer of sugar add lemon juice and heat slowly to boiling boil gently 10 minutes pour into sterilized jars jara and set in sun for three days seal with paraffin while in the sun a sheet of glass should be placed over jars to keep out foreign matter save sane used fats ripe sour cherry and currant jelly wt cups juice 7 cups sugar Vs 32 bottle fruit pectin to prepare juice stem but do not pit and crush about vh 1 quarts fully fay ripe cherries crush about 34 quarts fully ripe currants combine fruits add 34 cup water bring to a boil cover and simmer 10 minutes place rit fruit in jelly bag and squeeze out juice measure sugar and juice into a large saucepan and mix bring to a boil over the hottest fire and at once add bottled fruit pectin stirring constantly then bring to a full rolling boil and boil hard v i minute remove from fire skim and pour quickly paraffin while hot early spring vegetables are coming out in the markets and in the gardens they should be canned as soon as they are best so that you will have the best possible re results since pressure cookers are anra tinned this year every homemaker home makel should be able to get one for herself or the use of one as they are the best method for processing nonacid vegetables spinach wash carefully and precook with just the water clinging to the leaves until wilted pack into clean str sier ile jars being careful not to press to too tightly add I 1 teaspoon salt jve in lan ch each quart fill to within put fu 00 of top with boiling water using manufacturers ers directions areca cap ds and process 60 minutes at 10 poun bounas we pressure or 3 hours in boiling ter bath asparagus wash thoroughly removing removing 9 scales tie from stalk cut in jar lengths in bo boiling ailing in in bundles place tips up tough touch bof portions lower water to cover 3 minutes precook 0 vessel tightly cover sti sterile drain pack into clean salt jars tips up add ah teaspoon with water to each pint jar and fin fill process W 40 of top to within inch or minutes at lo 10 pounds pressure hours in hot water bath green peas using only shell and grade peas precook k three grecol tender ones in S young pack loosely gosev to five minutes within I 1 iab of clean sterile jars to tc salt to e ea a eh top adding Vs teaspoon h ch with ith water in I 1 jar fill w pint to within at precooked peas were 60 nn minutes utes s inch of top process groces 3 hours io 10 pounds pressure or boiling water bath meat get go yozo get the most I 1 from rom your lyn i fw CW miss from aw e r chart meat roasting ol 01 w in cars care s her bers by writing to her south def de 21 union nion newspaper a er ase s 6 reply street chicago your youaw for e envelope anvel addressed lell resse rele by wearn este |