Show lynn chambers point saving menus frankfurters with hot potato salad relish buns butter cole slaw in tomato cups raspberry cobbler beverage 5 pack fruit into hot sterilized jars and add boiling syrup or fruit juice with which to cover the fruit most juice or syrup is added to within one half inch of the top of the jar 6 adjust the cap according to the instructions furnished by the manufacturer fac he knows the type of sealing it will need 7 process fruit either in the water bath or the pressure cooker according to the time indicated on the canning chart for a boiling water bath see that the water boils during the entire processing period aas 8 As soon as the jars finish processing remove them from the canner set on several of paper or cloth and allow to cool all jars should not be inverted so watch the manufacturers instructions on this point oven canning this year im not recommending oven canning of fruits because wartime restrictions in equipment have caused many changes to be made in jars and caps and this method is not safe many women had accidents last year and much fruit was spoiled play safe and use the water bath sugar syrups As long as sugar is still rationed want to use it sparingly so theres enough for peaches as well as for plums and grape jelly in the fall wise homemakers are using the thin or medium syrups as these will mellow and ripen the fruit but still not consume too much of the precious sugar supply thin sugar syrup 1 cup sugar ya cups water bring to a boil stirring only until sugar is dissolved keep hot but not boiling medium sugar syrup 2 cups sugar 4 cups water follow directions above 11 you wish additional instruction for foi canning fruit or berries write to misi min lynn chambers south Desplain ei street chicago 6 illinois please enclose stamped sell addressed envelope for you reply release by western leitem newspaper |