The Waterbury Democrat., 1932-05-12
HOW WINTER, TOO. CAN BE. COME 4 'S'TltAWBEItRS
 SEASON.
 nv gISTIau MARY

StrnwborrIes aro ono of tho first fruits Of tho summer available Tor canning and preserving and tho housewife usually welcomes them enthusiastically. Taken care of onrly in tho seas0n, they are out of tho way before tho rush of canning and promise delicious nd. | dltIons Co winter meals.
 on account of their heldlty, struWborries are very easy Go can in tho average homo kitchen. They will "keop" If canned by tho old. fashioned 0pen- -kettle method, but they lose their vltamln c content. Tho hoat -GOntrlllcd oven offers one of tho oasIoat monns of canning many fruits and tomatoes. The wnthor1bath eannor, tho ntenin pressure cooker and any of tho "stonmers" and "wnterless cook. CTS" on tho m0rkct arc suitable for tho canning of wborrioA.
 it ls important that fruit for canning OF preserving bo perfect. ly rlpc but not tho least bit Over- ripe, So sort borrIoB carefully md uso the largo perfect ones for straight canning and tno prcsorv. Ing, and tho Imperfect berries, which require cutting, for 0ld'fnsll. i0nod strawberry jam. Bruised and blemishod berries must be trimmed and mndo usablo because tho canning and preserv lnR proc. osAes cannot correct any lmpcrfoGs tons in the fruit
 BcrrIcs Are Easily Bruised.
 Strawberries must loo handled very carefully, There is h g0ssa- mor.lIko covering over tho berry that Is easily broken. For thlH roason, when washing berries, do not pour water directly onto tho fruit. Rather, drop berries Into a big pan of cold Wnter or Into q deep Colnndor plnc0d in a larger pnn of water. Lft G0lander gent. iy up m down in tho water, let' ting borrlos settle slowly together without any violence. Change. wa ter several times until all traeer of snnd and grit are removed Drain, and fruit Is roady to use.
 After berries arc thoroughly washed, 'pnck them Into stcrlized pnrs, adjust tcstcd rubhors and pour over medium syrup to cover fruit. IInlf.seal and process ac. cOrdng to rulc--quar Jars lb minutes In hot water bath, thirty i've minutes in hoat.reg ulated oven nt 25O degrees r.. and eight min. utes in team pressure cooker at $ 10 10 pounds pressure. Remove 1nrs at end of processing period, fully seal and cool quickly.
 Pack the fruit closely but take cnrc not to mash or crush Ell cans to within one-half inch or top,
 TO make medium syrup, boil thrc cups of sugar and two cups of water for five minutes or until syrup clInes to spoon. Allow three. fourths cup sugar for each quart con of fruit. Be sure 10 make enough syrup to fill all cans. Ex- tra syrup can be kept In n glass jar in n cool place until wanted for the next abtch of canning.
 If the berries are ppe-cooked for five minutes before packing in jars shrinkage is prevented. Add no liquid and put fruit over a low fire. Simmer for five minutes and then add the prepared syrup. Let berries stand in syrup for eight or ten hours and then pack In ster- lized pars and process.
 Strawberry preserves nade ac- cording to the following rue arc especially well favored and retain their bright color.
 
 Strawberry Preserves.
 one quart berries, cups sugar.
 Put 1lz cups sugar with fruit and boil five minutes. Add re- maining sugar and boil ten to hf- teen minutes. A watery fruit must be cooked longer. Turn into an eaithenware jar and let stand twenty-fou hours. Stir occasion-