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Show iii)Mii)Tjiii,ijMim'i.'i'M'JiMm'.i 'Wv mmmm mm 1 fr - y ' - Canning Is Food Insurance for Winter (See Recipes Below) Early Canning V Strawberries and rhubarb, green peas and asparagus are all flaunting flaunt-ing their gay col- ors before our 'r -yr eyes and begging I S life to be eaten, ei- 9 ; $ ther now or later. . .J A One of the most 'cfTTTf basic rules in ljQ Ll canning is that i ':f jif fruit and vegeta- 1 bles should be canned at the peak of the season to be their best. If you want a good product, you will have to put up a good food is another way of putting put-ting this rule across. Canning at best does not improve the food, it simply preserves it for future use. Unless strawberries are sweet and bright in color, they will not become so in the jars. The same is true of everything else which we put up. Less canning sugar will presumably presum-ably be alloted this year than previously, pre-viously, and it would be well to decide de-cide just how much of what you are going to put up before you start in using sugar. It will have to be strictly budgeted if it is to reach over all the winter's needs. Those of you who have canned while sugar has been rationed know that it is possible to can with a great deal less sugar if you will put the fruit up not quite so sweet. Most of us can do with less sugar as long as we have nice looking jars of fruit. One of the "musts" on your canning can-ning list this year should be sev-r sev-r i eral jars of jams, a, jellies and pre- serves to spread hgf ' JXkf- on bread next win-ter win-ter butter SUP 9S- plies are loW" The IMSSv famUy wiU greet S:Av'.:.vjTr these fruit concoctions con-coctions with cheers: Strawberry Marmalade. (Makes 12 6-ounce glasses) 2 oranges 2 lemons A enp water A teaspoon soda 1 quart strawberries 7 enps sugar M bottle fruit pectin Remove peels from oranges and lemons; cut off white membrane. Force peels through food chopper. Add water and soda. Cover and simmer for 10 minutes. Add orange and lemon pulp and juice. Simmer for 20 minutes. Add crushed strawberries. straw-berries. Measure 4 cups prepared fruit; add sugar. Bring to boiling and boil 5 minutes. Remove from heat; stir In fruit pectin. Let stand 5 minutes; skim; seal in hot, sterilized glasses. Currant Jelly. (Makes 4 to 5 small glasses) 1 quart currants W cup water Sugar Wash and pick over currants but do not remove stems. Mash a few in the bottom of a preserving kettle and continue until all berries are used. Add water, cover and heat slowly. When fruit is thoroughly heated, put into a jelly bag or In several sev-eral thicknesses of cheese cloth and drain off juice. Measure 4 cups Juice, bring to boiling point and boil 5 minutes. Add S cups of sug-I sug-I ar and boil 3 minutes, or until jelly sheets off a spoon. Pour into several sev-eral hot sterilized glasses, cover with paraffin and store. Strawberry and Rhubarb Jam. (Makes 6 to 8 Glassos) S enps cooked pink rhubarb S caps strawberries 4 cups sugar Lynn Chambers' Point-Saving Menus. Mixed Vegetables in ' Bologna Cups Creamed Potatoes Perfection Salad Toasted Muffins and Jam Chocolate Souffle Beverage Use tender red rhubarb, trim off hard ends, wash without skinning, cut into small pieces. Mix fruit and sugar, let stand several hours. Cook gently in preserving kettle until thick and clear. Pour into hot sterile glasses and paraffin at once. For canning spring's first fruits, use the directions given in these recipes to save color, food value and quality. Canning Strawberries. Use only fresh, ripe, firm and sound berries. Wash and stem. To each quart of berries add 1 cup sugar. sug-ar. Place in a porcelain enam- eled kettle (to prevent the berries from turning dark), let stand until juice flows. Cook slowly to the boiling boil-ing point, then rapidly for 3 to 4 minutes, then cover kettle and let stand overnight. Drain berries and pack into hot sterile jars. Heat syrup until it boils, pour immediately over fruit to within one-half inch of the top of the jar. Adjust cover and process in hot water bath 8 minutes or in pressure cooker 5 minutes under un-der 5 pounds pressure. Remove jars, let cool and store. This is an excellent, if unorthodox method for canning rhubarb. It is prepared by baking the fruit and then canning: Canning Rhubarb. Wash tender, rosy rhubarb and cut into -inch pieces with a sharp knife. Measure the rhubarb and place it in a baking dish and add Vi as much sugar by measure as rhubarb. rhu-barb. Cover and bake in a moderate mod-erate (350-degree) oven 30 to 35 minutes min-utes until rhubarb is tender, but whole. Pack into hot sterile jars immediately after removing from oven and process 10 minutes in a boiling water bath or 5 minutes at 5 pounds pressure in pressure cooker. Canning Asparagus. Wash young, tender asparagus and remove tough ends. Cut to fit into Jar or in -inch lengths. Tie into small bundles and place in a saucepan. Add a small amount of boiling water and cook 4 to 5 minutes. min-utes. Place immediately into hot sterile jars, adding boiling liquid to within inch of the top along with 1 teaspoon salt to each quart Adjust cap and process Immediately in a pressure cooker, processing pint jars 35 minutes at 10 pounds pressure. pres-sure. Canning Peas. Select tender, even-sized green peas. Shell and wash. Place in saucepan with t4.'Oi&flvjS boiling water to MV& cover. Heat to p jj y boiling. Pack as J I toy II hot as possible Xr JA j into sterile jars. f H Add 1 teaspoon Jt K i salt and 1 tea- f 11 n. Lll spoon sugar to each jar. Process in the pressure cooker 50 minutes at 10 pounds. Vitamin Value and Retention. The more quickly you work once the fruits and vegetables are collected, col-lected, the better will they retain their nutritive qualities. Everything should be in readiness so there is no time lost going from step to step. If jars are stored in a cool, dark place there is a better chance of their keeping their vitamins and minerals. SUleaacd by Western Newspaper Union. |