The Lakeland evening telegram. (Lakeland, Fla.) 1911-1922, 1918-07-30
Chesley, Tallahassee, Florida.
Directions for the Preservation Of
Guavas, Pears, Scuppernong
Grapes and Cling Peaches
Without Sugar
GUAVAS


float the halves in boiling water for
20 seconds, drain and pack carefully
in jars. Cover to over flowing with
boiling water Seal partly. process
pint jars 20 minutes, quarts, 40 min.
utes. Seal Immediately.
While packing have pan of water
near and dip hands into water care
fully to remove seed which stick to
them.
Canning In Tin
Select, prepare, float, and pack as
in canning in glass. Cover fruit with
water to within one-fourth inch from
top of can. Cap, exhaust s minutes,
and tip. Process number cans Is
minutes; number 3 cans, 35 minutes.
Immediately after processing place
cans in cold water to cool and stop
the cooking.
Preparation Of Guava Juice to Be
Canned for Jelly Making
Wash guavas, remove blossom end
and slice into small piecs with sharp
knife. For each one pound of guavas
taken add pints Of water and boil
until soft, about one hour. Pour in.
to cheese cloth bag and allow to
drain. This juice Is then drained
without pressing through clean
flannel jelly bag. Pour the sterilized
juice into bottles or glass jars or tin
cans and seal. If using glass Jars or
tin cans follow instructions in can.
ming in glass or tin. If using bottles
put sterilized stoppeds In lightly. Set
bottles on rack in vessel Of water.
Process at simmering point for 35
minutes. Remove from water bath.
Put stopper in tightly and when cool
dip shoppers in melted parafin or
sealing wax to a depth Of one inch
PEARS
Select pears, ripe but not soft
Peel, blanch, put in cold BATH drain
and pack rapidly. Cover with water
process quart jars IS minutes. Is US
ing tin cans exhaust number cans
minutes and process rs minutes.
CLING PEACHES
Sort the fruit, using firm, sound
uniform peaches for canning. Tht
peel may be removed by placing thu
peaches in wire basket or cheese
cloth square and immersing II
boiling water until tho skin slip
easily. Remove, plunge for minut
: into cold water and slip off Skin
! Pack in glass or tin and fill each ia
4 or can with water and paddle care
!, fully to remove the air bubbles. E,
a haust number 8 cans 3 minutes, prt
e cess 20 minutes. In glass, process
quart jars Is minutes and half gallo
. jarss 40 minutes.
t. KEIFER PEARS PRESERVED Z
n SYRUP
" Peel, quarter, and core pears, DO
or steam In clear water until easil
n pierced with straw. Cover viii
n cane syrup, diluted cook until Il
J. pears are tender II syrup is NJ
sufficiently thick when pears are te
: der remove pears and cook syrl
J until of desired consistency.
I Pack pears In sterilized jars; po
D boiling syrup over fruit, partly tigf
en- covers to jars; process 25 minut
| seal-Miss Genevieve Crawford, T,
lahassee, Florida.
! WATERMELON RIND PRESERVE
WITHOUT SUGAR
Cut watermelon rind in one In
squares; cut out soft red part, to fiji
I white part, also the green on O.
i side. Cover with water, cook un
= tender, A steam pressure Gamer
I Of great assistance here as the ri
Z cooked under pressure becomes t
d der In three minutes.
, When tender drain, drop into boili
/ can syrup, cook until transpare
= season with spices and lemon JUG
I cook until transparent. This usua
I takes about one hour.
= Drain the syrup from the rind af
Z allowing it to stand over night. Pr
\ the rind into sterilized jars. Br
I syrup to boil and fill the jars. s
and process Is minutes.-Miss &c
! We've Crawford, Tallahassee, Flori
1 Directions for canning or dry
e and instructions on home made dri
I may be had on application to y
I County Home Demonstration Ag
= or by addressing Home Econon
Department, Florida State Coll
4 for Women, Tallahassee, Florida.
The following bulletins may be
. on application to Home Econon
\ Department, Florida State Coll
III