The Waterbury Democrat., 1933-06-06
SISTER
N| MARYS
0| KITCHEN
NEA Service Writer

| ers to look over their canning
equipment and be sure that every
thing is in readiness for the fruits
and vegetables as they come into
season.
| The homecoming of fruits and
tomatoes presents few problems.
The hot-water bath Gamer, a ''wa-
1 terless cooker" steamer, or q
heat-controlled oven and the hot
pack method of canning insure
! good results. The hot-water bath
Gamers and .'waterless cookers
can be bought in most house-fur-
nishing stores and are available in
| various sizes.
The homecoming of non-acid
vegetables such as peas, beans,
corn, spinach, and SO forth in
wolves a more difficult situation.
1t is almost impossible to effect
adequate sterilization of these
| DDS of canning. State UNIVERSE
ties all over the country as we'll as
the United States department of
agriculture recommend that all
vegetables canned at home with
the exception of tomatoes be can
ne din steam pressure cooker.
Stcrilize the Cans
There are certain steps which
are the same for the canning of
all fruits and vegetables.
The cans, rubbers and lids must
be thoroughly sterilized before be-
| ing packed with any product.
Wash them in hot soapy water.
Then put the lids into a big dish
pan or the boiler of the hot-water
| bath Gamer. Put the cans on their
sides, letting them rest on the
Bring to the boiling point and boil
ten minutes. Add rubbers for just
a minute.
1t is not economy to try to use
last years rubbers. Buy the best
| rubbers on the market and plan
to have a new rubber for each jar
of fruit or vegetable to be can
ned.
When a can is to be half sealed
for processing turn the top as far
as possible with the thumb and
little finger. To seal completely
after removing from oven, hot
water bath or "waterless cooker
screw the top down as tightly as
possible.
|
Remember that the water must
cover the tops of the cans by at
least two inches when you are us
ing the hot-water bath Gamer or
the "waterless cooker"
If you are using an ordinary
steamer the steam rises from be-
low the jars, circulated around
them and sterilizes the fruit. OF
course there is no pressure in this
kind of a steamer.
| The steam pressure cooker ster-
ilizesS fruits, vegetables and meats
| by means of living steam in a ket-
tie from which all air has been
driven.
| Because Strawberries are one OF
the first fruits of the summer
canning and preserving campaign
we usually welcome them enthu-
siastically. We can take care OF
them early in the season before
the rush of canning and Jelly max
ing begins and the rows of canned
and preserved fruit promise deli
cious additions to winter meals.
| On account of their acidity,
Strawberries are very easy to can
in the home kitchen. They will
keep" If canned by the old-fash-
toned open-kettle method but they
lose some of their vitamin c con-
tent as we'll as flavor and color.
The heat-controlled oven offers
one of the easiest means of can
ming many fruits and tomatoes,
The water-bath Gamer, the steam,
pressure cooker and any of the
"steamers" and "waterless cook
ers" on the market are suitable
for the canning of strawberries.
i The fruit should be perfectly
ripe but not the least bit over-ripe
Bruised and blemished berries
must be trimmed and made disable
because the canning and preserv.
ing processes cannot correct any
imperfections in the fruit.
Strawberries canned according
to the following rule are usually
firm and fine favored.
Canned Strawberries
Il After berries are thoroughly
washed, pack them into sterilized
Jars, adjust tested rubber and pour
over medium syrup to cover fruit
alf-seal and process according to
rule-quart jars 16 minutes in hot
water bath, IS minutes in heat reg
ulated oven at 275 degrees F., and
pressure cooker at 5 to 10 pounds
pressure. Remove jars at end of
processing period, fully seal and
cool quickly.
i Pack the fruit closely but take
care not to mash or crush. Fill
cans to within one-half 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 three
fourths cup sugar for each quart
can of fruit. Be sure to make
enough syrup to fill all cans. Ex-
ira syrup can be kept in a glass
jar in a cool place until wanted
for the next batch of canning.
If the berries are pre-cooked for
five minutes before packing in jars
shrinkage is prevented. Add no
liquid and put fruit over low fire.
Simmer for five minutes. Then add
prepared syrup. Remove from fire
and let stand eight or ten hours.
Pack in sterilized jars and process
as usual. This method prolongs
the canning operations but the
canned berries are excellent.
TOmorrow's Menu
Breakfast: Chilled tomato juice,
cereal. cream, crisp broiled bacon,
erheated cinnamon rolls, milk,
coffee.
Luncheon: Asparagus with hard
cooked eggs and buttered crumbs,
lettuce with French dressing. pine
apple ginger bread. milk, tea.
i Dinner: Stuffed baked calves
hearts, mashed potatoes, beet
greens. cottage cheese with chives
on lettuce, rhubarb tarts, milk,
coffee.
LORNA DOONE MELBAS
| For each individual serving