The Brinkley argus., 1917-06-08
CAN THE SURPLUS.

Do not forget that pint of beans or peas or some other vegetable saved each day throughout the summer will furnish large supply of food for the family next winter. Circulars have been prepared for free distribu- ition by Miss Emma Archer, in charge of the home demonstration work with the Extension Division of the Univer- sity of Arkansas on how to can string beans, peaches, tomatoes, corn, beets, peas, lima beans, peppers, car ,rots, okra, and plums. Instructions will also be furnished upon applica- ltion for brining pickles, making sour kraut and caring for sweet potatoes.
 Save the Berries
 Many kinds of berries are consid- cred valuable food as well as good dessert. Do not let them go to waste. The following general instructions can be followed in putting up most Of the berries found in Arkansas:
 To sterilize the jars. put in the bot tom of the pan towel or an inverted pie pan to keep the intense heat from breaking the jars. Lay the jars side down, also put in the pan the glass caps or screw tops. Cover the jars with cold water and add teaspoon of soda. Bring this solwly to the boiling point and continue for 15 minutes. Dip the rubbers in boiling water when ready for use
 Two quarts of crushed berries will make enough juice to can 10 quarts of berries. Put berries in preserving kettle; heat slowly to boiling, crush, strain through cloth, pressing out all the juice. To one quart of this juice add two-thirds of a pound of sugar and make a syrup. or to one gallon of juice add three pounds, nine ounces sugar to make the syrup. Let the syrup cool.
 Select berries uniform in size and quality. Put berries iA oolander or sieve and wash by pouring or running water over them before they are stemmed, as much of the juice of the berries will be lost by handling them ! too much. After stsmming the berr1ea take jars from the wsser and stand on a towel that has bsea wet in hot water
 Fin the jars with berries and posr on tho cooisd syrup full to overflow ing. Press very oafafvliy the fruit from the sidss with tho handle of silver spoon or . paddle for thts Dshr- pose te sAow the atr ss oss0pe Wipe the toD of the jar, put the rubber oc and lay the Glass top on sr screw the top hAk way down. Faos jars on woedsA rack in water the sRnaS tenn porature as the contents, lettiAx # oous to within two n ches of the tops of jars. Have a tiUht cover for ths phasin to keep in the s&ssA. Do not count tina until the water ssSins ts bod Keep 1t boiling steadily for the ttns repaired
 ExAass< in anart tass two minutes. sssai the 3srs air tight promptly at the end Of that time and preoess 10 mia Ntyoss Remove them Arvn the boiling w~tsr being careful Hst so ansv a 'dsaft to strihe the stass tAs. If can, sre used, the ssArni haed can must be obtained as hn VII t4sn then white. GlaH jars are rCsesrzsss tsr canning berries.
 Berries inten deA isr cooking p~r poses need not have sugar cooked wxh them, but should be canned the same as with sugar
 Crushed etr~~kscS<Sa
 One pound of sugar fo< every three or fonx quartz Of strawberries.
 Px layer of strawberries and then sugar, until all the sugar is used for the above amount. Let stand aver night. In the morning boil juice and berr1es 10 minutes. Pack tA hot steri nssd tars. Seal, then p~ooess 10 mlnutes in the usual way.