Weekly journal-miner., 1919-07-30

kt6plHg lIull ulllSSS we ndke lIut
 preserve, in canned fruit 1t merely
 adds to the flavor but the keeping
 quality comes from sterile jars and
 care in putting up. When boiling
 hot fruit is poured quickly into hot
 sterile jars. and good rubbers and
 sterile lids are put on quickly and
 firmly to make perfect seal-the
 loss will be next to nothing. Turn
 all jars upside down for AS hours and
 the suspicious few will show up and can be used at once.
 Of the many types of jars on the
 market l personally have best sue cess with the old-style screw-cap Ma
 son, which now has a splendid DOT celain-lined aluminium cap on sale at the B.-B Co. store, and the jar with glass lid and wire spring to hold it in place, using the same rubber ring as the Mason. l have tried out all the cans and lids with d wax com position instead of rubber rings and have lost much fruit with every make of them. Some of them will hold for months and then decompose, loosen, and let the fruit spoil. l do not think dependable substitute for the best grade of rubber rings has yet been found. This is the verdict of many of my friends here in Yavapai, and we all steer straight to the B.-B. flor Good Luck" rubber rings.
 Mixing Fruits in Canning.
 Judging from the pleased exclama- tions from my visitors this past year over my canned fruit many people do not know that mixing varieties of fruit in canning is a great improve ment to many and pleasant ay ol varying havors at will. Peaches are
 fine mixed with a small quantity of Wixon plums, and pears blend with apples, quinces, pineapple, or even rantaloupe.
 Quinces and pears are as good as quinces and apples and few large raisins add to the flavor of quince apple, or pear in canning. l often cook a piece of orange or lemon or a leaf of mint with my canned pears or apples and always crack and cook a few peach seeds with my peaches. The small seedless white grapes now on the market in quantity are de lightful canned with peaches or early apples or with very ripe pears. A teacupful to d quart jar will give a unique combination. Red plums of the American wild plum type make a most delicious jelly or preserve with crab apples, worlds better than any crab alone, not too much plum but a small cup to a quart
 Native Wild Fruit Flavors.
 Navapai has two types of wild cderries. the choke and the black cherry, the latter growing and fruit ing all about the hills near Prescott. The very distinctive flavor of this cherry is delicious in combination with crab or other apple juice for jelly and the pure cherry jelly or pre- serve is greatly liked by many. The Prescott housewives who go out i'll the Point or Rocks after wild grapes would be equally eager for wild cher ] -ies if they knew now to use them.
 If the cherries are dead ripe half apple juice should be used in the . jelly; fl just red less apple is needed. 1 One third cherry juice to two thirds apple gives d delicate but delicious elly.
 If some of our people knew what a inc cordial these cherries make, de- .eloping both kick and boquet with lge, there would be stampede out nto the hills the next few weeks.
 Choke cherries should be mixed with a good deaf of apple juice as hey have a wild tang that is some j. what strong alone. 1,
 Just now our hills are red with the bright berries Of the "squaw berry" ' ,r lemonade berry" as it is com nonly called; low bush bearing quantities of berries that are sticky , nd very sour. Children often gather , hen! to make a drink but apparently cw housewives know that they have he property of making other fruits ely well. Sweet fruits which do not ontain enough pcctin to make jelly will ''jelI" if cooked in water in which the squaw berries have been oaked-merely pour boiling water ycr them, let them cool in it, then [ train and use the water to cook the T wect fruit. !,
 | noticed in the Point of Rocks itely very fine manzanita berries, in uantities. These little apples" make
 very delicate jelly quite like red ( urrant but more pale in color. They f re unusually large and fine this C ear. h Never was there such a wild grape f rop; larger and thicker clusters than il or years. Wild grapes make the V