The Idaho recorder. [volume] (Salmon City, Idaho) 1886-1927, 1918-08-09

RECIPES FOR CANNING SEASON
Cook fresh tender string beans in
kettle, 2 hours the same day they are
picked. Place in hot jars, rubber and
top adjusted. with teaspoon salt TO
quart of beans, immense in hot water
bath and boil hard for two hours
with tops loosened Is OF turn.
The boiling in Jars may be done
the second day If more convenient
Mrs. p. ]. Dempsey
In making preserves and marina
ladies' this summer | might suggest
the use of equal Weight of corn syr.
up and sugar. making a three-fourths
syrup. instead of all sugar We have
tested this with gooseberries
herd at the University. and the pro-
duct was smoother than a preserve
with all sugar. There aer two meth
DDS of combining the Ingredients
Oae is 10 make blended syrup of
thu corn syrup and sugar and cook
the fruit in it. The other Is to add
the sugar to the gently simmering
fruit. cook gently until il is dissolv-
ed, then add corn syrup (equal
weight. pound for pound with the
sugar. and boil fast This Is impor.
tant, as otherwise the product may
not ba of good color. Corn syrup has
been used in Great Britain for many
yeas in the making of Jams and pre-
serves. Miss Hoover of Home Eco
nomics Department. Moscow.
PEAS-Bianch in live steam for
to 10 minutes. Dip quickly in cold
water. Pack Immediately In hot
glass Jars or tin cans. Add boiling
hot water to All container. Add Level
teaspoon salt per quart. Place rub
bers and caps OF jars In position, no,
tight Seal tin cans completely
Sterilize $50 minutes. Remove from
container; tighten cover invert to
cool and test joints. Wrap paper tc
prevent breakage and fading. and
store.
A cloudy or hazy appearance OF
the liquid when peas are keeping
we'll indicates that the product was
roughly handled in the blanchins
and cold dipping, or that split or bro
ken peas were not removed before
packing. When peas are too old ant
lblanching Is not done carefully, the
skin becomes cracked and the LIQUID
cloudy. Farmers Bulletin s39
Carrots, eeets, Turnips. Parsnin,
Grade for size. color and degree OF
ripeness. Wash thoroughly, use veg
etable brush. Scald or blanch in no,
water sufficiently to loosen the skin
Dip quickly in cold water. Scrape OF
pare to remove skin. Pack whole
vegetables. slices, or cross section
4 nj In, hot ri. L.,
Add boiling water until full. Add
level teaspoon salt to quart. Place
rubbers and tops OF jars In position
partially seal. but not tight. Steril
ize 80 minutes. Remove jars from
Gamer: tighten covers: invert to
cool and test joints. Wrap in paper
and store.
How to prevent fading OF beets
Small beets that run 40 to the
quart are the most suitable size for
first-class packs. The older the bee:
the more chance there Is for loss OF
color. When preparing the bee,
leave on ] inch Of the stem and AL
the tail while blalnching, Blanch not
more than ) minutes, and coid-dip
The skin should ba scraped from the
beet not peeled. Beets should be
! packed whoie II possible Well can.
ned BETS Will show slight loss of
color wien removed from the can
ner but will brighten up in few
days. Farmers Bulletin 500
Soft Fruits and Berries-These In.
I ciud apricots, blackberries, blue
berriIi. cherries, currants. peaches.
plums. raspberries and strawberries.
After hulling. seeding. stemming
or skinning the fruit, place fruit in
strainer and rinse by pouring cold
water over IT, Pack from strainer In.
to hot Jars or cans without crushing,
using big spoon or ladle. Hot syrup
previously prepared should be pour
ed over the fruit at once. Sterilize
10 minutes. Remove from canner
tighten coyes invert 10 cool, and
test jointn. Farmers Bulletin 500.