American Falls press. [volume] (American Falls, Idaho) 1907-1937, 1915-08-12

Canning Fruit and Vegetables.
(By T. W. Potter. State Club Supt)

Canning Fruit and Vegetables.
(By T. w. Potter. State Club Supt)
Fruits as well as vegetables should
he as fresh as II Is possible to obtain
them. All bruised spots should be
cut out. When fruit or vegetables
are brought home for canning, keep
In coolest place possible until ready
to use. Never get more ready at n
time than your Gamer will hold.
Use a thin-bladed sharp knife for
pairing fruit.
How to Blancb.
Peaches, plums, a%pricots, and to-
matoes should be blaDched. That Is,
put In a wire basket or n bag, iik,
an ordinary flour sack and plunge
into a vessel of boiling water;
hold for a moment OF two, and then
plunge into "A vessel of cold water.
The skins can then be easily pulled
off. Blanch but one thing al a
time In the same water. Change
the blanch water frequently.
Recipe for California Syrup.
III OUTS sugar; l at. water, boil TO
medium thick syrup, called ~ de-
gree density syrup.
Baltimore Syrup.
1 at. sugar, III ats. water: boil
to a thin syrup. This Is chiefly used
in the east. An asbestos mat IL
good to use in making syrup.
There are three important points
to remember in canning fruit
Can your fruit so as 10 retain the
color, the flavor and the texture.
Grade fruits 80 they have the
same color size, and do.rees Of
ripeness.
Three ways Of preserving peaches;
Whole with pits In; pits rel loved
and sliced. Directions:
Remove skins by blanching: put
In Jars, pack tightly; pour In syrup
using either syrup desired: put Gov
ers on Jars, partially tighten; put In
boiling water for % minutes; use
porcelain for all containers, II pos.
sible.
Treat apricots same as peaches
but keep In water one-third longer.
Keep all fruit In boiling water one.
fourth longer In attitudes of 1000
feet or more.
A Sure and Easy Way u Pcclimg
Peaches.
Dissolve I tablespoon potash, !
tablespoon alum In az gallons OF
warm water. Keep warm. Dir
peaches In this for a minute or two
and skins Will easily peel off.
Canning WIndfall Apples.
II IL n good plan to take care o.
windfall apples. Many usually &,
to waste. A little foresight and la.
Dor will be the means OF supplying
many a meal with a beautiful appe
tixing and wholesome dish, which
otherwise would be either lackin,
or would be supplied at a highe
cost.
These apples may be canned Who'll
and used az a breakfast dish, 10
desert. salads. baked. etc. Their
will be many that are too mucI
marred for canning whole. In thi
case the injured places may be re
moved-the apples sliced and came,
for either pie filling or for appl,
sauce. Following are the receipts
tor taking care Of windfall apples
For canning whole apples selec
only firm, not over-ripe apples. Re
blemishes and bruised spots
cut out core. Blanch for two min
utes In boiling water, plunge II
cold water. Pack In tin cans Of
glass jars and add Just n little thin
syrup. Place rubber and top ~
Jars and partially tighten. (or cal
and tin cans.)
Process 20 minutes In home-mad,
hot water bath: 10 minutes In
Water Seal. 10 minutes In steam
pressure outfit. or 6 minutes In
pressure cooker,
Remove jars, tighten covers, ant
invert to cool.
WIndfali Apples for PIE Filling.
Peel. core and slice. Scald ~
minutes In boiling water. Plung'
In cold water. Pack In glass or Tn
and add about one teacupful OF hot
thin syrup to each quart. Plac,
rubber and top on Jars, PARTIAL.
tighten. leap and tin cans.) Ster
ilixe 16 minutes IN homemade no
water beth, ~ minutes In watel
seal outfit. 10 minutes under 8 lbs
steam. or 8 minutes In pressur,
cooker.
Canning Corn On and or the Cob
orr the Cob-Ssisot sweet corr
aars Of uniform size and prope'
ripeness. II too ripe. the corn will
color while processing. Processing
liz the canning term for sterilization
or cooking. II corr In not rip
enough, much Of the food value 4
lost In cutting the corn from tn,
cob. Use either glass jars or Il
N Fol market purposes use III
can
Remove husk, silk. shank, tip
and injured or defective places