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Show Prepare for Winter With Delicious Canned Fruit (See Recipes Below.) Fruit Canning Plan now to put up those fruits from the market or vour victory garden while you can still capture their garden-freshness garden-freshness and summer sweetness. sweet-ness. This year's canning will re-auire re-auire more care- THIS WEEK'S MENU Smothered Steak With Onions Green Beans Scalloped Potatoes Tomato-Lettuce Salad Bran Muffins Whipped Fruit Gelatin Beverage White corn syrup is another acceptable ac-ceptable substitute, but since it is less sweet than sugar, substitute 1 cups of corn syrup for 1 cup of sugar. Syrups to Use. Thin syrups (No. 1) are used for small, soft fruits such as cherries and berries. Make the syrup by using us-ing three parts of water to one part of sugar. Medium syrup (No. 2) does best by sour berries, acid fruits as cherries cher-ries and rhubarb, and peaches. Boil two parts of water with one part of sugar. Heavy syrup (No. 3) is prescribed for the large, sour fruits in which you desire extra sweetness. Measure one part water to one part sugar and bring to a boil. Apples or Pears. (Hot Pack) Wash, pare, core uniform-sized apples ap-ples and cut to desired sizes. (If ful planning than ever before, for waste in the fruit itself, canning jars, rubbers or sugar is highly undesirable. un-desirable. Chart your plans before embarking embark-ing on the canning program. Consider Con-sider first how much sugar you will have available, with the five pounds per person allotment for people who are canning. Plan this amount so it will do for the jams, jellies, preserves, pre-serves, and sugar syrups for fruit canning. If possible, can in the early morning morn-ing hours when you are rested and your mind free from too many other oth-er thoughts. You will then be able to follow recipes more carefully, to work with more energy and spirit. The day before you will, if you are the bright and alert homemaker, have gathered together your jars, washed them, bought necessary supplies sup-plies of rubbers and covers and other oth-er equipment. Bring out the preserving kettles and pressure cookers, too. See that they are well scoured, that you have the racks, petcocks, pressure gauge, and steam-tight cover on the pressure pres-sure cooker well In order. A hot water bath Is best for processing pro-cessing fruits because they are acid. fruit is to stand long enough to discolor, drop into in-to water which has been slightly salted, until ready to use.) Drain from brine. Boil 3 to 5 minutes in They can safely at high temperatures, tempera-tures, and texture, tex-ture, flavor and color are best Oven canning is good also. For the hot water bath, j use a large wash a medium syrup and pack into clean Jars, fllllng with syrup to V4 inch of the top. Put on cap, screw band tight, process in hot water bath 25 minutes, or in the oven (at 250 degrees) 75 minutes.' If using a pressure pres-sure cooker, process at 5 pounds for 10 minutes. Apples or Pears. (Open Kettle) Select uniform fruit, wash, pare and core. Cut into halves or slices. Drop into boiling No. 1 syrup, and boil for 20 minutes. Pack into clean, hot, sterilized jars and seal tight Peaches. (Open Kettle) Select firm, ripe peaches. Peel or dip peaches in hot water, then in cold and sliD off neeL Leave whoie boiler or vessel with tight fitting cover. Fit this with a rack at least inch from the bottom. Fill the rack with enough water to cover jars at least one inch over the top. Count the processing time as soon as water surrounding the jars begins to boiL There should be free circulation circu-lation of water around jars. For oven canning, set the tempera- ture at 250 degrees. Set jars on a rack in the cold oven, however. Start counting time when the oven is switched or turned on. Do not allow al-low the temperature ever to exceed 250 degrees as this causes liquid to boil away and evaporate. In placing your jars in the oven, allow for free circulation of heat between be-tween them. Do not allow the jars to touch each other, as this will often cause breakage, and do not allow them to come in contact with the sides of the oven. If liquid evaporates during the processing in the oven, do not fill the jars after you take them out Some evaporation does not affect successful canning of the fruit. The Sugar Question. Fruit may be canned successfully without sugar or sugar syrup with water or fruit juice used in its place. Sugar, however, does mellow and ripen the fruit giving it a better flavor. You might try making your fruit syrups for fruit canning less sweet than usual if you are short on sugar. Honey may be used in place of sugar in making the sweet syrup, but the fruit will be somewhat more dark than if sugar is used and the fruit flavor will be intensified. Use honey for each cup of sugar in the substitution. or cut m halves or slices. Boil 20 minutes in No. 2 or 3 syrup, and pack in clean, hot sterilized jars. Seal tightly. Peaches. (Hot Pack) Prepare as above, removing peel and pits. Precook for 3 minutes, then pack into clean jars, add syrup to within Vi inch of the top. Put on top, screw on firmly, and process in a hot water bath for 20 minutes, or in the pressure cooker for 10 minutes min-utes at 5 pounds, or in the oven (250 degrees) for 68 minutes. Plums. (Hot Pack) Use the same method and time as for peaches, except do not peel the fruit merely prick the skins. Berries. (Cold Pack) (Except strawberries and cranberries) cranber-ries) Wash, stem and pack berries. Pack into clean Jars and add No. 2 or 3 syrup. Put on cap, screw tightly. Process in hot water bath 20 minutes or in pressure cooker 8 minutes at 5 pounds or in the oven at 250 degrees for 68 minutes. Cherries. (Cold Pack) Wash, stem and pit cherries, if desired. Pack into well cleaned Jars, fill with No. 2 or 3 syrup depending depend-ing on the sweetness desired. Put on cap and fasten tightly. Process 20 minutes in a hot water bath, 10 minutes in the pressure cooker at 5 pounds, or 68 minutes in a 250-degree 250-degree oven. tht directions for the fruit you de-tire de-tire to can are not given here, or if you have any query on other canning problems, prob-lems, write to Miss Lynn Chambers, explaining ex-plaining your problem to her. Address your letters to her at Western Newspaper Newspa-per Union, 210 South Desplaincs Street, Chicago, Illinois. Please enclose a stamped, self-addressed envelope for your reply. Released by Western Newspaper Union. Lynn Says: How many jars are you putting up of the fruits? Here's a guide to help you pick out Jars: Cherries: 9 baskets yield 2 pints pitted, 7 pints, if whole. Peaches: 214 pounds (small basket) yields 1 quart Plums: 1 14-pound basket yields 25 pints. Strawberries: 1 crate yields 26 pints, if canned whole; 31 (7-ounce) (7-ounce) glasses of jam. |