The Waterbury Democrat., 1931-05-26
SISTER MAR A ] 5 : ! Y
 KITCHEN
NEA service Writes

NEsA Service WflteF
 Since strawberries are 50 plenii- ful this year, it may be well Fcfti' the time and effort 1t takes to can and preserve some for next winters use.
 The acidity of Strawberries makes them very easy to can itl the average home kitchen, They will keep If canned by the oId-a fashioned open-kettle method, but they lose their vitamin c content The heat-controlled oven provides one of the easiest means of caii1 ming many fruits and tomatoes The water-bath canner, steam-pres- sure cooker and any of the "steainT ers' and "water-less cookers Oik the market are suitable for the canning of strawberries.
 Fruit for canning or preserving should be perfectly ripe but not the least bit over-ripe. So Sort berries carefully and use the largt perfect ones for plain canning anu me preserving and the imperfect berries requiring cutting for old fashioned strawberry jam. The canning and preserving processes cannot correct any imperfectiOns in the fruit Consequently bruised and blemished berries must be trimmed and made usabie.
 | How to Wash Berries
 | When washing berries, do not pour water directly onto the fruit Drop berries into q big pan of cold water Or into deep colander plac- ed in larger pan of water. Lift colander gently up and down into the water, letting berries settle slowly together without any vic-s lence. Change water several times until all traces of sand or grit are moved Drain, and fruit Is ready for use.
 Strawberries must be handled very carefully, for there is Il gos- samer-like covering over the berry that is easily broken.
 After berries are thoroughly washed pack them into steriliztd liars, adjust tested rubbers and pour over medium syrup to cover fruit. Half-seal and process ac-' lcording to rule-quart jars It minutes in hot water bath, 35 min-i utes in heat-regulated oven at l275 degrees F. and minutes in steam pressure cooker at to lO pounds pressure. Remove jars at lend of processing period, fully seal and cool quickly.
 Pack fruit closely but do not lmash or crush. Fill cans 10 within
 half an inch of top.
 To make medium syrup boil three cups of sugar and two cups of water for five minutes or until syrup clings to spoon. Allow 3.4
 cup sugar for each quart can Of
 fruit. Be sure to make enough syrup to fill all the cans. Extra
 syrup can be kept in glass jar m d cool place until wanted for the next batch of canning.
 If you want to prevent shrinkasc you may precook the berries for five minutes. Add no liquid and put fruil lover low fire. Simmer for five
 minutes and then add the prepared syrup. Let berries stand in syrun for eIght or ten hours and theI.
 pack in steriliZed jars and process
 Sunshine strawberry preserves
 are one of the most delicious "comf fits known. Select large perfett '
 berries and wash and hull. Drains Weigh fruit and us three-fourtfls bound fine granulated sugar to each IrOunu Ol DeTfles. Ut q tdyStso berries into d smooth preserving kettle. cover with layer of sugfi'
 and continue layer for layer un''i , tall is used Let stand over nigh. , In the morning put over slow fire i land bring to the boiling point. Re : move scum as it rises and let boil gently for five minutes. Cover with glass or mosquito netting and let
 stand in the sun. Cook in the sl1ii until the syrup is thick. stirring; occasionally. If glass is used tn cover fruit it must be removed anii dried frequently. Twelve. hours of direct, hot. June sunshine will cool. the fruit and juice to the des'ra': thickness. Pour into sterilized glass liars and seal