New Britain herald., 1928-06-13
s How to
 Keep Vitamins
Sister Mary Describes the
 Canning of Fruits.
BY SISTER MARY

D1 0AS1L1t Mhttx Recent investigations and reports comparing the food value, mineral content and vitamin content of strawberries with oranges are ex- tremely interesting and valuable to the housewife.
 unusually good mineral substi- tutes for oranges. Although slight ly lower in lime, strawberries are four times higher than oranges in iron content per unit of weight.
 Vitamin C. the scurvey pre- ventive, rates about as high in strawberries as in oranges. But vitamins A and B. the growing and building clements are lower in berries than citrus fruits.
 Commercially canned and homo canned berries by the cold pack method lose practically no vitamin c content through the canning process.
 Become . COnfectiOn
 Of course strawberry preserves and jams are quite different thing. The large amount of sugar added changes the fruit from protective food valuable for it's mineral and vtamin content to a confection rich in carbohydrates.
 To home can strawberries. the best and easiest way to preserve the valuable but elusive vitamin Is the problem before the con- scientious housewife. If she must pay a comparatively high price for her fresh fruit she will find she can effect decided saving by buy ing commercially canned berries by the dozen cans.
 Rut the woman who lives in a small town or is in a community easily accessible to berry markets may want to do her own canning. The hot-water bath, steam pres sure cooker and heat-controlled oven all represent satisfactory equipment for home canning, The general preparation and packing of the fruit in the jars for either of the devices Is almost identical.
 A Home Outfit
 Since the average housewife will find the hot-water bath outfit less expensive to buy and quite possible to make at home the pro cedure is explained for this equip ment.
 Wash and hull berries. Care- fully cut away any bruised or soft spots on fruit.
 To wash berries, drop into a colander placed in large pan of cold water. When fruit. is clean, gently lift the colander from the water. letting the berries settle slowly together without violence Water softens the delicate fruit and rough handling breaks the gossamer-like covering and allows the immediate escape of the juices
 Pack Emit Closely
 Pack perfect, well-washed ber- ries in sterilized jars, adjust test ted rubbers and pour over medium syrup to cover fruit. Half seal cans and put in hot water bath. The water must cover the jars at least an inch. Process quart jars 16 minutes after the water reach es boiling point and pint jars 14 minutes. Remove from boiler. tighten covers and turn cans up- side down where they will cool quickly but not be in draught. When cold, store in a dark, cool place.
 These specific suggestions hold true for all canning
 Pack fruit closely but do not mash or crush.
 To sterilize cans for packing, wash in hot soap suds. Rinse in scalding water. Cool and put in the boiler to be used for hot-water bath. Fill boiler with cold water, bring to the boiling point and boil for ten minutes. Remove cans from boiler as needed for filling with material. The covers should be included
 Wash rubbeTs in hot suds and rinse in scalding water Stretch 10 be sure they are fresh and elastic.
 | Make Plenty Of Syrup | Medium syrup is made by boil ing cups of granulated sugar with cups of water for five min utes. Reckon between 1-3 and 1-o cup of sugar for each pint can of berries. Be sure to make enough syrup to fill all the cans. Extra syrup can be kept in a cool place until warted for the next batch of canning.
 To half-seal scrcw-top jar, i tighten cover with thumb and l little finger. TO seal, screw down as tight as possible.
 To half-seal spring-top jar, fit cover and adjust top bail. To seal. | clamp bail over jar.
 Do not let the cans touch each other in the hot-water bath. Strawberries and other fruits canned by this method retain their flavor and color and remain