The Hood River glacier. (Hood River, Or.) 1889-1933, 1915-06-10

Z steam, or 10 minutes III pressure cooker.
Remove jars, tighten covers, and invert
/ TO cool.
| STRAWBERRIES.
Can fresh, sound berries same day |
picked Hull twist berries off hulD
place in strainer, bour water over to
cleanse. Pack in jar or tin without
crushing. Pour hot sirup over berries
to top. Place rubber and top, partially
tighten. Gap and tip tins.) Sterilize
- minutes in hot-water bath, 6 minutes
under pounds of steam, Q minutes in
water-seal outfit, or minutes in
pressure cooker.
(Sirup: u OTIS. sugar to l qt. water
boiled to medium thick.)
STRAWBERRIES.
Same as above except sirup. Sirup |
Crush berries for one quart natural
juice, add l at. sugar, boil to medium
thick sirup. Add as in No. /.
STRAWBERRIES (Sun Preserves). |
Select ripe, firm berries. Pick and
preserve same day. Hull and rinse as
in No. /. Place in shallow platter IN
single layer; sprinkle sugar over them
pour over them 40 degrees sirup (same
as No | boiled thicker). Cover with
glass dish or window pane. Allow to
cook in hot sun to 10 hours. Pack in
glasses, jars, or cups; tie paper over
tops. (Paraflin or sealing wax Keep
in cool, dry place.
CARROTS, PARSNIPS, SWEET
POTATOES, etc.
Scald from to minutes in boiling
water. Plunge in cold water. Remove
skins; pack whole or sliced; add boil
ing water and flevel teaspoonful salt to
each quart. Place rubber and top and
partially tighten. (Cap and tip tins)
Process b hours in hot-water bath, |
hour, Is minutes in water seal, / hour
under five pounds of steam, or 40 min
utes in pressure cooker.
EGG PLANT.
Scald minutes in boiling water;
plunge in cold water; remove skins.
Slice crosswise and pack; add boiling
water and level terspoonful of salt to
each pint. Place rubber and top and |
partially tighten. Gap and tip tins.)
Process hour in hot-water bath, 80
minutes in water-seal outfit, IS minutes
in steam pressure, or 80 minutes in
pressure cooker. Remove jars, tighten |
coveIs, and invert to cool.
SWEET CORN-on the cob.
Banch in boiling water 10 to Is min
utes according to ripeness, size, and
freshness; plunge in cold water, Pack,
alternating butts and tips; add boiling |
water and l level teaspoonful of salt to
each quart. Place rubber and top and
partially tighten. (Cap and tip tins.)
Process $50 to 240 minutes in hot-water
bath, II hours water-seal outfit 80
ulluuJOo uHtICI pOuuuo vi otVahli VI III
minutes in pressure cooker, Remove
jars, tighten covers, invert, and cool.
SWEET CORN-off the cob.
Same as above, except cut from ear
after blanching. Pack and fill jars with
boiling water, adding one level tea
spoonful salt to each pint. Proceed as
| above.
PEAS, BEANS, etc.
Blanch 5 to 10 minutes in boiling
water; plunge in cold water. Pack and
add boiling water and level teaspoon
full salt to each pint. Place rubber and
top and partially tighten top. Gap
and tip tins.) Process II hours in hot
water bath, hour in water seal, l hour
under 3 pounds of steam, or IS minutes
in pressure cooker.
| CHARDS, BEETS, TURNIPS, etc.
Scald l to 6 minutes in boiling water;
plunge in cold water; remove skins.
Slice and pack add boiling water and
one level teaspoonful salt for each pint.
Place rubber and top and partially
tighten. tCap and tip tins.) Process
| Il hours in hot-water bath, II hours in
water-seal, hour under 5 pounds of
steam, or 40 minutes in pressure cooker.
Remove jars, tighten covers, and invert
to cool.
GREENS spinach, DandelioE,
Mustard, Beet Tops, etc.
Blanch in boiling water 5 minutes,
plunge in cold water. Cut ready for
table use. Process 20 minntes in open
kettle to shrink; season with slice of
bacon for each pint. Pack, add hot
water and little salt to each quart.
Place rubber and top and partially
tighten. Gap and tip tins.) Process
As minutes in hot-water bath or water.
seal outfit, 40 minutes under 5 pounds
of steam, 80 minutes in pressure cooker.
Remove, tighten covers, and invert to
cool.
. NOle. 1t 10 always duFisnOiO W
process the greens a short time before
packing in order to reduce the bulk for
packing.
WINDFALL APPLES.
Note: For the canning of whole
apples select firm, not over-ripe apples.
A great difference in the canned pro-
[ ducts will be noted in the different
varieties of apples. Recipe below is in
tended for firm and preferably tart var
ieties. Some varieties will require less
time and some more. Experience will
teach adjustment Of time.
} Recipe Remove blemishes, cut out core
= Banch for minutes in boiling water
plunge in cold water. Pack in tin can