The Indianapolis times. [volume] (Indianapolis [Ind.]) 1922-1965, 1932-08-24
BY SISTER MARY
NEA Service Writer

~HNN~Nf 80 - Nt'ttf
Galleries and mineral constituents
undergo no change during the can
ming process. the strained or pu-
reed type being actually more con-
centrated than the fresh or canned
whole product
Commercially canned products
and those canned at home by the
modern hot-pack method suffer no
appreciate loss Of vitamin content.
Destroys Vitamin c
The open-kettle method Of can
ming is destructive to vitamin G.
Peaches canned by this method
loose half their potency, while com
mercially canned ones equal fresh
ones in this respect.
Consequently, let's can our fruits
by the pack method. OF course, they
will keep by the open kettle method,
because fruits are easy to can.
But the flavor and quality are
finer, the food value is greater and
the work is no heavier when the
pack method is used
1t is a good idea to sort fruit
using the fine, perfect fruit for can
ming and the blemished for. buffers
and preserves.
The imperfections must be cut
away and discarded before prepar-
ing any fruit for preserving in any
way.
Can Fruits in Syrup
Fruit is prepared as for table use
1t then is cooked for a few min
utes and packed hot in hot, steril-
lied jars, and hot syrup to cover is
poured over.
The jars are half sealed and
processed for the required length
of time by the most convenient
method.
Fruits are canned in thin, me-
dunn or thick syrups. The thick
ness of the syrup will depend large
ly upon family tastes and the use of
the canned product
Fruits wanted for pies can be
canned in thin syrup. Very tart
fruits and those wanted for sauce
will need a thick syrup.
Medium syrup is suitable for
pears, most berries and small fruits
Thin syrup is made by boiling one
part sugar and three parts water
for three minutes.
Medium syrup is made the same
way, but the proportions are one
part sugar and two parts water.
Cook 3 Minutes Syrup
Thick syrup is made by boiling
equal parts of sugar and water
Wash and peel the fruit if neces-
sary, and cook it for three min
utes in the syrup. Then pack in
hot jars, half seal and process. At
the end of the processing time, re-
move jars, seal and cool quickly. .
The methods for canning fruit
are the same as for tomatoes-hot
water bath, heat ~-gulated oven
and pressure cooker.
The following time table for
processing the various fruits has
Debu carefully IeSIeQ,
Apples, whole. Cook in medium
syrup until rather clear. Pack hot,
cover with syrup and process in
hot water for fifteen minutes. Pro-
cess forty minutes in heat regulated
oven at 275 degrees F.
Apple sauce Make as for table
use, pack at once in 0t jars and
process for ten minutes in hot water
bath.
Rules for Peaches
Peaches-Pour over boiling water
to cover. Drain and dip in cold
water This makes the skins peel
off very easily. just like tomatoes.
Pre-cook in medium or heavy syrup,
pack in jars, cover with boiling
syrup, half seal and process in hot
water bath for twenty minutes, in
oven at 275 degrees F. for thirty
five minutes, and ten minutes in
steam pressure cooker at ten pounds
pressure.
Apricots are treated the same way
as peaches.
Cherries. Remove pits, add one
cup of sugar to each quart of fruit
and bring to the boiling point
Pack hot and process ten minutes
in hot water bath and for thirty
minutes in oven at 275 degrees F.
Pears. Pare and core. Cook in
medium syrup for three minutes.
Pack hot in hot Jars, cover with
syrup and process for twenty
minutes in hot water bath, thirty
five minutes in oven at 275 degrees
F., and ten minutes in pressure
cooker at ten pounds pressure.
Plums. Wash thoroughly and
prick surface of skin. Bring to
boiling point in heavy syrup and
pack at once In hot jars.
Process twenty minutes in hot
water bath, forty-five minutes in
oven at 275 degrees F. and ten
minutes in steam pressure cooker
at ten pounds pressure.
Always count the time for pro-
cesSing in the hot water bath after
the water begins to boil the second
time.
Remember that the juice of
canned fruit contains water-soluble
minerals and sugars, and should be
used with the fruit when served
Fruit buffers can be proceSSed
in heat-regulated oven. They do
not need to be stirred while cooking
to prevent them from sticking to
the bottom of the kettle and burning
as it is necessary to do when they
are cooked over the surface burner.
Process them for four or five hours
at 325 degrees F. Heat sugar and
fruit on top of stove before putting
in oven.
Cook in a wide-open kettle until
as thick as wanted. Then put into
sterilized jars and seal.
LUNCHEON HELD