Show me X N X late canning cannin well the summers about over with late fruits peeping through the leaves in the agi corchard orchard and the 0 P 1 last of the seasons vegetables pushing up 7 through theearta the earth L t I 1 am assuming you have most of your canning done but there are some things that cannot be canned until late that time will soon arrive so be prepared sometimes it is the things canned last that are the sweetest and best turned out that may be because were in practice but perhaps too its because things like pears and grapes are in season and the family likes end of the garden pickles best of all look over what youve canned during the summer before winding up with a final session of canning and try to balance the canning cupboard and fill in spaces with the foods you need our recipes today are 0 of a variety to help you do just that pear butter wash pears but do not peel slice and add a small amount of water to start cooking cook until soft then press through a colander to each cup of pulp add cup sugar and a few spices if desired cook to a paste stirring frequently to prevent burning pour into sterile jars and seal at once you know fruit butters will spread alot a lot of slices of bread this winter and put a damper on that rifling of the cookie jar heres how its done with apples spiced apple butter 4 gallons prepared apples 1 gallon sweet cider 4 pints sugar I 1 teaspoon allspice 1 teaspoon cinnamon pare core and slice apples boll boil cider until reduced by one half add apples to cider while boiling and ff nm cook slowly until il the fruit is soft press through a va aji il sieve and then ago return to tire fire pta and continue cooking stirring frequently to prevent burning when the fruit begins to thicken add sugar and spices cook until smooth and thick pour into sterile jars and seal while hot end of the garden pickles acup 1 cup sliced cucumbers acup I 1 cup chopped sweet peppers acup I 1 cup chopped cabbage acup 1 cup sliced onions acup I 1 cup chopped green tomatoes scup 1 cup chopped carrots LYNN SAYS making good jelly to extract the juice from fruits and berries so that it is clear use several of cheesecloth or some flannel A wire mesh strainer may be used to hold the cloth the bag should never be squeezed or the jelly will be cloudy the best jellies are made in small batches so that cooking time can remain short for fruits rich in pectin jelling quality use 34 to 1 cup of sugar for each cup of juice the pectin content of fruits is highest when they are just barely ripe A combination of and overripe over ripe fruit will make a satisfactory combination for flavor and pectin requirements J LYNN CHAMBERS MENUS stuffed pork shoulder slivered carrots and onions green beans mashed potatoes gravy garden salad biscuits with honey plum cobbler beverage acup 1 cup green beans cut into I 1 inch pieces 2 tablespoons mustard seed 1 tablespoon celery seed acup 1 cup chopped celery 2 cups vinegar 2 cups sugar 2 tablespoons turmeric soak cucumbers peppers cabbage onions and tomatoes in salt water cup salt to 2 quarts water overnight drain cook the carrots r and string beans in boiling water until tender drain well mix soaked and cooked vegetables with remaining ingredients and boll for 10 minutes pack into sterile jars and seal two preserved fruits that are both piquant and satisfying are grape gumbo and peach and apple conserve here are preserves that will add that magic touch to the meat course during winter grape gumbo 4 pounds seeded grapes 1 orange thinly sliced pound seeded raisins 4 cups sugar cook all of the ingredients until the mixture is 14 of the consistency of marmalade pour into sterilized jars and seal at once conserve needs stirring and watching so that it does not stick do not cook too long or these delicate fruits will lose their color peach and cantaloupe conserve 1 pint diced dicea peaches 1 pint diced dicea cantaloupe 2 lemons juice and grated rind 3 cups sugar cup walnuts blanched and chopped combine ingredients with the exception of nutmeats nut meats cook until mixture is thick and clear add nut meats and pour into sterile jars seal while hot both plums and apples are late in the season fruits yet they make delicious jelly it if you still have enough of your sugar ration left crab apple jelly select sound crab apples wash and remove blossoms cut into quarters without peeling barel barely y rover cover with water and boil until fruit is tender strain the juice through a jelly nw bag measure and bring juice to a boil add cup of sugar to each cup of juice and boll boil rapidly to jelly stage pour into sterilized jelly glasses and seal immediately plum jelly wash plums and cover with cold water boil until plums are quite soft press juice through jelly bag strain and measure bring juice to a boil and add one cup of sugar sug ar for each cup of juice boil rapidly to jelly stage then pour into sterile glasses and seal at once plum and orange jelly 5 pounds plums cut up 6 oranges 1 lemon sugar wash plums cover with cold water and bring to a boil add oranges and lemon and cook until plums are soft drain in jelly bag boil extracted juice 15 minutes and to every 4 cups of juice a add dd 3 cups sugar boll boil rapidly to jelly stage pour into sterile glasses and seal released by western newspaper union |