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Show Fruit Preparation Required Processing Hot Walw fiasan Bith Ccw Unit SRs.-liflif to Miovla n M inula Wash, pare, core, cut in pieces. Drop Annies n s8fttly salted water. Pack. Add Mppies syrup. Or boil 3 to 5 minutes in syrup. Pack. Add syrup. 25 10 Apricots Wash, halve and pit. Pack. Add syrup. 20 10 Berries ZTcrlnZXZ?" Wash, stem, pack. Add syrup or water. 20 8 Cherries Wash, stem, pit. Pack. Add syrup. 20 10 Cranberries Wash, remove stems. Boil 3 minutes in No. 3 Eyrup. Pack. 10 Currants Wash, 6tem, pack. Add syrup or water. 20 10 Put in soda bath S minutes, rinse. Pre-Figs Pre-Figs cook S minutes in syrup. Pack, add syrup. ' 30 10 Grapes Wash, stem, pack. Add syrup or water. 20 8 p . Peel, pack, add syrup, or precook 3 reacnes 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 Peel, remove eyes, cut or slice. Pre-Pineapple Pre-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 minutes in syrup. Pack, add syrup. 35 ' 15 Rhubarb Wash, cut into pieces. Pack. Add syrup. 10 5 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...ft. Scald 1 minute, cold dip 1 minute, Tomatoes peelf core quarter. Pack. 35 10 Fruit Preparation and Processing Guide (See Directions Below) Canned Fruit If you want to assure your family of its basic seven fruit requirement, then busy yourself with putting up fruit at home. Fruits, commercially canned, have carried a high point value and this has made their serving in many 2j2yEv y fanultes prohibi- 1 tive. But lucky -Fuvl' indeed are those jATVfvy homes in which v 1 there are ample jp" ; fefJ stocks of home- canned fruits. Fruit canning Is infinitely more simple than vegetable canning. The reason for that is that fruits are acid and, therefore, can be sterilized more readily. A hot water bath is ideal for processing proc-essing the fruit once it is in the jar. If you cannot obtain one, use a regular regu-lar wash boiler, fitted with a rack to keep the jars a half inch from the bottom. A cover that fits tightly over the canner helps keep the steam in and does not waste fueL Steps in Canning. 1. Select fruit in the peak of condition. con-dition. Your can will yield only what you put into it. 2. Wash fruit or berries carefully, pare and pit according to directions for fruit in the fruit canning chart given in this column. 3. Fruit is pre-cooked for several minutes in certain cases to shrink it, and to give you a better looking pack with as little floating as possible. 4. Use a light or medium type of syrup in which to pre-cook the fruit or cook in its own juice. 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 with-in one-half inch of the top of the jar. 6. Adjust the cap according to the instructions furnished by the manufacturer. manu-facturer. He knows the type of sealing seal-ing It will need. 7. Process fruit either in the water bath or the pressure cooker according accord-ing to the time indicated on the canning can-ning chart For a boiling water bath, see that the water boils during the entire processing period. 8. As soon as the jars finish processing, proc-essing, remove them from the can- Lynn Chambers Point-Saving Menus Frankfurters with Hot Potato Salad Relish Buns Butter Cole Slaw in Tomato Cups " Raspberry Cobbler Beverage ner, set on several thicknesses of paper or cloth and allow to cool. All jars should not be inverted, so watch the manufacturers' instructions instruc-tions on this point. Oven Canning. This year, I'm not recommending oven canning of fruits because wartime war-time restrictions in equipment have caused many changes to be made in jars and caps, and this method is not safe. Many women had accidents acci-dents last year and much fruit was spoiled. Play safe, and use the water wa-ter bath. Sugar Syrups. As long as sugar is still rationed, you'll want to use it sparingly so there's enough for yTV peaches as well faik as for plums and f t TJ grape jelly in the fv faU- Wise homemak- lT$Mmwlm ers are using the I m III W llti thin or medium syrups, as these fr-r'y(v3J will mellow and ' ripen the fruit but still not consume too much of the precious sugar supply. Thin Sugar Syrup. 1 cup sugar 3'J cups water Bring to a boil, stirring only until sugar is dissolved. Keep hot but not boiling. Medium Sugar Syrup. 2 cups sugar 4 cups water. Follow directions above. Open Kettle Canning. Women who have canned for years on 'end. still prefer the old-fashioned, old-fashioned, open-; open-; WZfTTytV kettle method for T caning fruits. It gives a luscious YvPsS' product and if v SsHzz: e canner is 4gg!l7 carefuL n spoil-i$jfa spoil-i$jfa !fi aSe wil develop. iflik L-?ii Care must be ffil g taken to wash and E;ti-.H yr-f-yggj sterilize all utensils uten-sils carefully so that no bacteria will be introduced into the jars to work spoilage later. Unless you are experienced at canning, can-ning, I do not suggest you try this method, but if you do, here are the directions to observe: 1. Wash and sterilize all equipment equip-ment This means jars. rubbers, spoons, spatulas, funnels, in fact, anything that comes in contact with the food. 2. Make sure the food has reached the boiling temperature before' filling fill-ing jars. Fill each Jar to the brim as rapidly as possible. 3. ' Run a spatula down the sides of each Jar after filling. Refill with more juice to the rim of the jar. 4. Seal completely, at once. 7 you wi$h additional instruction for canning fruit or berries, write to Miss Lynn Chambers, 210 South Desplaines Street, Chicago 6, Illinois, I'lcase enclose en-close stamped, self -addressed envelope for your reply. Released by Western Newspaper Union. |
