Pine Bluff daily graphic., 1917-06-15
CAN THE SURPLUS.


 Do not forget that pint of beans or peas or some other vegetable saved each day throughout the summer will furnish a large supply of food for the family next winter. Circulars have been prepared for free distribu- tion 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- tion for brining pickles, making sour kraut and caring for sweet potatoes.
 Save the Berries.
 Many kinds of berries are consid- cred valuable food as we'll 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
 
 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 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 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 in colander 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 berries take jars from the water and stand on a towel that has been wet in hot water.
 Fill the jars with berries and pour on the cooled syrup full to overflow, ing. Press very carefully the fruit from the sides with the handle of a silver spoon or a paddle for this pur- 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 como to within two inches of the tops of jars. Have tight cover for the basin to keep in the steam. Do not count time until the water begins to boil. Keep it boiling steadily for the time required.
 Exhaust in quart jars two minutes. Seal the jars air tight promptly at 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 be 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.
 Crushed Strawberries.
 One, pound of sugar for every three or four quarts of strawberries. ; Put a layer of strawberries and then sugar, until all the sugar is used for the above amount. Let stand over night. In the morning boil juice and lherries 10 minutes. Pack in hot sterl- liaed jars. Seal. thAn process 10 minutes in the usual way.
 Daily Thouoht.