The Dermott news., 1917-06-07
CAN HE SuRPLuS.

Do not forget that pint or 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- ton by Miss Emma Archer, i'll 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. teets peas lima beans. peppers. car fots, okra. and plums Instructions VII also be furnished upon applica- ton for brining pickles. making sour kraut and caring for sweet potatoes.
 Save the Berries.
 Many kinds of berries are consii cred valuable food a. we'll as good crssert Do not let them go 10 waste. THe following general instructions can be followed in putting up most of rhe 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 a teaspoon of soda. Bring this solwiy to the boiling point and continue for 15 minutes Dip the rubhers in boiling water when ready for use
 Two quarts of crushed berries will make enough juice to can n quarts of berries Put berries in preserving kettle; hca, slowly 10 boiling. crush strain through cloth. pressing out all the juice. To one quart of this juice add two-thirds of pound of sugar and make I syrup. or to one gallon of juice add three pounds, nine ounces sugar 10 make the syrup. Let the syrup cool.
 Select berries uniform in size and quality. Put berries in colauder 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 stemming the herr,cs take jars from the water and stand on towel that has been wet in hot Nater
 Fill the jars with berries and pour OF the cooled syrup full to overflow. ing. Press very carefully the fruit from the sides with the handle of a silver spoon or paddle for this pu-. pose to allow the air to escape Wipe the top of the jar. put the rubber on and lay the glass top on or screw the top half way down Place jars on wooden rack in water the same tenn perature as the contents, letting it come 10 within two inches of the tops of jars Have a tight cover for tho basin 10 keep in the steam. Do not count time until the water begins to boil. Keep 1t boiling steadily for the time required.
 Exhaust in quart jars two minutes Seal the jars air tight promptly al the end of that time and process 10 min. utes Remove them from the boiling water, being careful not to allow a draft to strike the glass jars If cans are used. the enamel lined can must he obtained as tin will turn them white Glass jars are preferable for canning berries.
 Berries intended for cooking pur poses need not have sugar cooked with them, but should be canned the same as with sugar
 1 Crushed Strawberries.
 One pound of sugar for every three or four quarts of strawberries Put a layer of strawberries and i then sugar, until all the sugar is used 1 for the above amount Let stand over night. In the morning boil juice and hsrsies 10 minutes. Pack in hot sterl i h1.d jars. Seal. then process fC i minutes in the usual way.