Milford chronicle., 1940-05-10

diet. Last week we gave the direC
tions for canning the surplus Vegt
tables from the garden. We sImpl
cannot ignore the value of home
produced and home-canned fruits an
fruit juices, so we are including 10
day the directions for canning then
so that our canned food budget ma
be complete. Our best nutritiOnist
say Serve fruits twice a day" 81
while you are all steamed up will
canning preparations, better plan Il
fill up some of those empty jari
with some of our delicious Delaware
fruits and fruit juices. so that mex
winter you will be well supplied Will
easy and healthy desserts at a mo.
ment's notice. With the abundance
of fruits produced in this state, we
should never be without plenty Ol
them on hand. both fresh and can
ned.
Canning Fruits and Tomatoes
Fruits and tomatoes are more sat
isfactorily prOcessed by the hOt-wa-
ter wash h-bOiler) method.
How to Prepare Fruits
Select and grade fresh, sound fruit
II is better TO have fruit for canning
a little under-Tipe rather than over
ripe.
Wash carefully and prepare as for
table use (peeling, cutting, etc.)
Fruits may be canned without any
sugar. However, shape, color and
favor are better when some sugar is
added.
Syfups are clasSed as:
Thin--l part sugar TO 3 parts
water.
Medium part sugar TO parts
water.
Thick-l part sugar to l part
water.
To make-stir sugar and water
over fire and bring TO boil.
Syrup used depends ON tartness of
fruit being canned.
Methods Used In Canning Fruits
Pack fruit In without
any previous pre-cOOking. Fill
jar with hot syrup With this
method, longer time is required
for prOcessing-15 to 80 minutes
depending upon the fruit.
2-OT, cook in syrup as for table use. !
pack in jars, fill with boiling
syrup, process minutes.
Steps In Canning Fruits
Prepare fruits and pack in jars
as indicated in Methods ] and 2
wipe shoulder of jar clean with |
damp cloth. put on rubber and |
cover.
ta1 With Mason scTew-top Jars -
screw cover on as tightly as !
you can with thumb and lit |
lie finger, without using pres
sure.
CbD With glass wire-clamp jars
place the wire that goes over
the cover in place. DO not
snap down other wire llntil
after the processing la com
plete.
(cI With Crown Mason or Kerr |
caps, ill jars TO within inch |
uf top Ia allow for expansion |
due 10 heat In processing seal !
tight.
3 In water bath. count time for pro-
cessing from point when water
around Jars actually bOils.
4-When cooking (pTOcessing) is
NuHlpittEs Liht jars uWtf uie AT II
time. and tighten cOvers. when
cold. store away in cool. dry
place. n
Time for Cooking taterill2lng and
prOcessing) time table below.
Points to be Careful AbOut
Always have new rubber rings.
Also, new tops for Mason jars
. DO not have water cover Jars in
the wash boiler. Have water come
within ! or inches of The tops
Of the jars.
3--DO not attempt TO tighten covers
of screw top jars after the Jars
and contents are cold. This breaks
the seal and the product may
spoil.
DO not stand jars on heads TO
cool.
Tanning Fruit juices
Fruit juices canned at home are
nutritious, refreshing aud can be
served at any meal. They are espe
;ially good 20 serve at breakfast. III
Fruit juices require much less sm-
gar than when made into jelly. From
health standpoint, this is very de-
lirable. iii
The juices of such fruits as: Ap- ii
lies, Strawberries. blackherries,
aspbeTries, elderberries, currants,
lrapes provide a wide variety.
The flavor is finer il sugar is added
When canning.
Juices from well-ripened fruit are
etter in favor.
low to Prepare Fruit Juices
Blackberries, raspberries. cur
ants, eldarberries, Strawberries, HI
rapes-wash, crush fruit, heat slow
TO simmering point, simmer until
lice can be pressed out easily. Strain
trough double thickness of cheese
10th or jelly bag.
Ii Juice free sediment is desired,
II stand in a cool place for several iii
ours. Then pour off the clear Juice
r siphOn off carefully from the sedi-
tent. IIl
Add " to q cup sugar to one gal i
N of Juice. Heat TO boiling point, Hi
ut into bottles or jars and process
TO minutes in water bath. count
g the time from point when water
round jars actually bOils.
II you have a thermometer, YOU
IN process the jars 30 minutes at
20 degrees F. Some think this gives
lice of a better favor than when
for the shorter time at a
ghagg tbOiling) temperature.
II bbttles are used, flll to within
" - = H.. n A.