| Show ITS CANNING TIME with food taking on a greater than ever importance under the national defense program want to A make a thoughtful selection for L stocking a shelf of extra good jams and jellies tor for later use when winter comes glow with deep satisfaction over your canning efforts of the summer since a record breaking peach crop the third greatest in the history of the country is expected plan to put up many many jars of this golden ripe fruit not only as jam jelly or marmalade but as conserve combined with other fruits ripe peach jelly makes 6 medium sized glasses wt 2 cups juice 3 34 cups sugar 1 box powdered fruit pectin to prepare juice pit and crush thoroughly do not peel about wt pounds fully ripe peaches add 1 cup water bring to a boil and simmer covered 10 minutes add a few peach pits crushed to mixture while cooking place fruit in a jelly cloth bag and squeeze out juice place the juice over a hot fl fire and add fruit pectin mix well and continue stirring until mixture comes to a hard boil add the sugar stirring constantly bring to a fully rolling boil boil hard 1 minute remove from fire skim pour quickly into glasses paraffin at once peach marmalade makes 11 small glasses 4 cups prepared fruit 7 cups sugar I 1 bottle fruit pectin to prepare fruit peel off the yellow rind of 1 medium orange and 1 medium lemon with sharp knife leaving as much of the white part on the fruit itself put rinds through food chopper twice add 34 cup water and A teaspoon soda bring to a boil and simmer covered 10 minutes cut off the tight skin of the peeled fruit and slip the pulp out of each section add pulp and juice and the juice of an additional lemon to the rind simmer covered 20 minutes peel 1 h pounds of ripe peaches pit grind or chop fine combine with fruits mix sugar and fruit place in a large kettle bring to a boil boil gently 5 minutes stir constantly while boiling remove from fire stir in bottled pectin then stir and skim by turns for 5 minutes to cool slightly and prevent floating fruit pour quickly and paraffin at once LYNN SAYS to test when jelly is done dip in a clean spoon and hold it high when the last drop sheets or flakes off the side of the s spoon poon remove from the fire another way which I 1 like too is to see if two drops drip off the side of thi the spoon simultaneously it if they do the jelly will jell fresh fruit which is ripe should be used for jams jellies conserves marmalades and preserves remove any spots or bruises as they may cause your whole batch to spoil cook them as short a time as possible so they will retain their lovely colors and look as though they were brought from garden to glass jars pick a rainy day or a day before you start canning to look over your equipment and get it clean for use dirty jars should be boiled in soda water and washed in soap suds boil old lids 20 minutes in soda water using 1 teaspoon soda to 1 quart of water FOR YOUR JELLY SHELF ripe peach jelly peach marmalade pear chips apple appie butter Goose gooseberry berryand and raspberry jelly harlequin conserve recipe given preserved pears make a good accompaniment compani ment either for the meat course or for muffins and rolls served at luncheon like pear chips 8 pounds pears 4 pounds sugar pound ginger preserved 4 lemons wipe pears remove stems quarter and core cut into small pieces add sugar and ginger and let stand overnight add lemons cut in small pieces rejecting seeds and cook slowly 3 hours put into glasses seal label and store in a cupboard apple butters have long been family favorites since so especially nice for childrens chil dreWs lunches or snacks when they come in from playing or a hurry up batch of filled cookies thick and delicately spicy apple butter fills the bill and uses much less sugar than jams and jellies apple butter makes 6 pints 4 quarts cooked and sieved apples apple 2 cups sugar 1 teaspoon cloves 1 teaspoon allspice 1 teaspoons cinnamon 6 cups sugar 2 cups cider vinegar combine apples 2 cups sugar and spices cook until thick add remaining sugar and vinegar cook until thick stirring constantly pour into hot sterilized jars and seal immediately this may also be cooked in a pressure cooker or in the oven to prevent sticking since some fruits do not convert into jelly easily a commercial pectin is usually employed to make the fruit jell properly often fruits which jell easily that is those which have sufficient pectin in themselves are used in combination with fruits which do not crabapples Crab apples unripe grapes currants gooseberries goose berries cranberries quinces huckleberries huckle berries and blackberries jell well if enough of them are not used in the combination betterose better bette ruse use the pectin and play safe conserves ought to have a place of honor on the canning shelf for theres nothing quite so yummy as these sweet Z mixtures of several fruits delightfully enhanced by nut meats and raisins serve them forth on relish trays or as garnish on meat platters and make a delicacy of the most humble meal maal harlequin conserve makes 15 6 ounce glasses 25 ripe peaches 10 red plums 1 fresh pineapple 1 pound white grapes 1 orange sugar pound walnuts or pecans wash fruits thoroughly prepare peaches plums and pineapple cut in small pieces halve grapes and remove seeds slice whole orange very thin cook fruits slowly over low heat until soft measure add 34 cup sugar for each cup of fruit cook over slow heat for 20 minutes then add nuts cook slowly stirring occasionally until thick and clear about 1 vi hours seal in hot sterilized glasses released by western newspaper union |
