New Britain herald., 1921-05-31
TIME TO THINK OF
 FRUIT.
CANNING
By Sister Mary.

uSudily Tn market and at their best and cheapest at the same time. Canned together either just as sauce" or as preserves the combination is de- llcious. And to make the rather ex- pensive fruit go further add from one
 fourth to one-half as much rhubarb as there os other fruit. The rhubarb does not change the flavor of the fruit unless over one-half is used.
 Canned Strawberries and Pineapple.
 -Four. quarts strawberries l large
 pineapple, i cups diced rhubarb, one
 half the weight of all the fruit in sugar.
 ' Pare pineapple and remove eyes
 Cut in small pieces. Put sugar and
 pineapple with just enough water to
 prevent burning in preserving kettle.
 Cook until fruit is quite tender Add
 berries and rhubarb and cook 10 min-
 utes longer. The rhubarb and straw
 berries will cook in the same length
 of time. Put into sterilized jars and seal. The fruit and syrup must be
 boiling when put in the cans and the
 cans must be dilled absolutely full and
 the sealing done quickly.
 Gold Pack Method.
 Cook pineapple in boiling water till
 nearly tender and fill each can one
 fourth full of pineapple. Use the wa
 ter to make the syrup. Use one-half
 the weight of the fruit in sugar and
 cups of water for each Dound of
 sugar. Boil 1 0minutes. Put rhubarb
 in boiling water and let stand one
 minute. Put in cans with pineapple, making cans half full. Add berries to
 fill cans and pour in the boiling syrup till cans are full. Adjust rubber and screw lid partially down. Put cans into hot water bath and boil hard for 16 minutes. Remove from boiler, tighten tops and let stand upside down till cool.
 Sunshine Preserves.
 Pineapples and strawberries may be preserved together by the sun shine method or strawberries used alone. If pineapples are used the pineapple should be cut in one-half- inch cubes and cooked in boiling wa | ter till tender. One pine apple to six quarts of berries makes a good com bination. Weigh fruit and take pound for pound of sugar and fruit. Put fruit and sugar in preserving ket- | tie and let stand an hour. Then put over a slow fire and bring to the boil | ing point Let boil 10 minutes. Pour | onto pIatters and put in the sun to ! finish cooking. The fruit should be covered with mosquito netting while summing. If the platters are covered with glass the moisture must be wiped from the glass several times during the day or the syrup will not thicken. Fill jars with fruit and | cover with paratine.
 gJ. .uidmpgu D.. Strawberry Preserves. Pound for pound of~sugar and ber- l ries, F cup red currant juice to eacl, pound of fruit. . Put the berries with half the sugar m crock in alternating layers Let l stand 12 hours. Put entrants in pre- I serving kettle with just enough water to keep from burning. Bring slowly l to the boiling point. When simmer
 ing crush with wooden potato mash.
 CT and cook a few minutes longer Strain through cheese cloth. Pu, i juice and the rest of the sugar into l preserving kettle and boil to a thin | syrup. Add berries and their juice
 and cook until the syrup sets quickly l when tried in cold saucer Pour l into glasses and cover with parafine l when cold.
 Plain Canned Strawberries. l One quart of fresh berries will l make one pint of canned fruit. For every quart of berries use one l cup Of sugar. Put sugar and berries 1 in preserving kettle with two table l spoons of water. As soon as the ber- ries heat the juice will be drawn out. Let the fruit heat very slowly. Boil gently for eight minutes. Fill steril- n ov,-i,, boiling mass and seal If berries arc