The Indianapolis times. [volume] (Indianapolis [Ind.]) 1922-1965, 1927-04-29
TIPS ON
CANNING
PRESERVES
1t Is Wise to See You Have
Plenty of Jars, Rubbers,
Kettles on Hand.

- NOW is the Tune Tor all SOOd mousse
Neepers who would have a we'll
Stocked preserve cupboard to look
over their supply of jars, rubbers,
kettles and all utensils necessary for
the making of jellies and jams.
Notice particularly the condition of
can tops and rims. Nicked rims of
cans can do much harm and should
not be used for cold or hot pack
canning. They may, however, be
used for fruit preserves or for the
storing of dry food supplies.
Keep Extra Sugar
Be sure to have extra sugar in the
house to use for jelly-making in an
emergency. Fruit very often can be
saved from waste if made into a
glass or two of jelly or preserves.
Even when Il regular jelly-making
campaign is on, the product is much
nicer if only a few glasses are made
at a time so if apple parings, a cup
or two of rhubarb and a part of
quart of Strawberries are in danger
of being thrown away, make a glass
of jelly. The parings from five
appes-about one apple pie-1 cup
diced rhubarb and a cup of straw
berries cooked together will make
Q glasses of jelly, delicate in color
and flavor and delightfully."- firm,
Remember Pectin
Another thing to keep in mind is
the necessity for adding pectin to
some fruits in order to make them
'jell.' Strawberries, for instance,
will not thicken into a firm jelly
without the addition of pectin. There
are several brands of commercial
pctin on the market-or apple juice,
'~gurrant juice or under-ripe goose
berry juice can be added to pectin-
poor fruits.
Just now, rhubarb is at it's best
and Strawberries are coming in.
Strawberry and rhubarb conserve is
delicious. Rhubarb is comparatively
cheap and many housewives have a
olump of this garden sauce" grow
ing in their back yards. If a pre-
dominating strawberry flavor is
wanted, more berries than rhubarb
must be used.
Strawberry and Rhubarb Conserve
One quart strawberries, cups
diced rhubarb, 4 cups granulated
sugar.
Wash rhubarb we'll before dicing.
Wash and hull berries. Put berries
and rhubarb into preserving kettle.
Add a few tablespoonful Of boiling
water to prevent burning and bring
to the boiling point Simmer for five
minutes and slowly sift in sugar.
Cook until mixture is thick and
transparent Watch carefully to pre-
vent sticking. Pour into hot steril-
ICED jelly glasses and, when cold,
seal with parafne.
Rhubarb and Orange Conserve
Two pounds rhubarb, 2 oranges,
1 lemon, 81 cups sugar, u cup
English walnut meats.
Crate rind of orangey and lemon
and extract juice. Wash rhubarb
ard cut in half-inch pieces. Combine
all ingredients except nuts and heat
slowly until sugar is dissolved. Cook
rapidly until mixture is thick and
clear. Add nuts and cook five min
mNtes longer. Turn into sterilized
lasses and cover with parafine when
cold.
Rhubarb, strawberries and pine
apple combine we'll. How often there
will be about a cup of diced pine
apple left after serving a neal Save
this fruit for next winter by com
bining it with rhubarb alone or with
Strawberries and rhubarb together.
Rhubarb has peculiar quality of in
creasing the bulk of a marmalade or
lam without materially changing its