The Harrison times., 1917-06-16
CAN TkiE SURPLUS.

Do not forget that a 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-
ton 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-
ton 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 Is 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 in coander 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 berrIea
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
come to within two inches Of the tops
Of jars. Have a 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 q 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
berries 10 minutes Pack in hot sterl.
li1ed jars Seal, then process 10
minutes in the usual way,