The Kennewick courier-reporter. [volume] (Kennewick, Wash.) 1939-1949, 1947-07-17
Honlenlalzers'
Briefs
BY Loretta V. Cowden
. Assoc. Extension Agent

Our lucious golden apricots are
following the example set by
cherries and are ready for pre-
serving early this year. Your
Home Agent picked a small crate
of Moreparks from Mrs. L. H.
Raymond's trees and sent them by
Air Mail to Panama. Not that I'm
trying to run competition with the
recent shipments of KenneWick
produce to Mexico City. I just
wanted to share part of this love-
ly fruit with my family members
there.
Canning: Now that sugar is
available we can recommend
either heavy syrup Of l cup
sugar to cup water or medium
syrup of cup sugar to ! IL cups
water. To measure the amount OF
syrup needed; pack a jar of fruit,
fill with water to inch of the top,
pour off water and measure it.
Above proportions makes l IL
cups heavy syrup and 2 cups med
ium syrup.
Canning apricots may be done
either by the open kettle method
or by cold packing the fruit. Open
kettle is slower than the cold pack
method and more apt to "mush"
the fruit. Secrets of open kettle
canning are to cook small amounts
at time, covered with syrup;
cover pan until fruit starts to boil
and boil ten minutes. It is also
important to be sure jars are
thoroughly serilized and seal only
one jar at a time as it is filled.
To cold pack apricots pack the
raw fruit after washing and pit
ting, into clean jars to within
IL inch of the top. Cover to with
in l inch OF the top with syrup as
the fruit will shrink. Seal lids
according to directions for lids.
Place filled jars on rack in water
bath that covers the jars. Bring
water to boil and allow 20
minutes boiling time for quarts
and 18 minutes for pints. When
processing time is up, remove
quickly, seal lids further If not
self-sealing type, and cool out OF .
draft.
a pressure cooker may also be
used at S lbs. pressure, allow
ing 10 minutes for quarts and
S minutes for pints.
Freezing apricots is very SIM
pie way to preserve them. A trick
to remember in freezing Is to add
/ IL teaspoons lemon juice to one
cup sugar syrup, which will pre-
vent the halves. from darkening.
A sugar syrup of l cup sugar to
IL half cups water, boiled and
chilled, and covering the apricot
halves will give a better product
than those frozen unsweetened or
packed with dry sugar. We also
freezing raSpberrieS.
Lemon juice added to your ap-
ricot jam at about ! tablespoon
per cup of fruit viii keep the jam
from turning dark. Bulletins are
available on canning and freezing
from your. Extension Office.
Now to change the subject. A
delegation of All leaders repres-
enting each area in the county
were guests of the Prosser Cham
Der of Commerce last Tuesday.
Leaders chosen at the leaders
council meeting were: Mr.. Sam
Birdsell, Mr.. Welland Sutten and
Mr.. J. c. Conanster. Mr.. w G..
Switzer was chosen also, but were
unable to attend. Each Leader
gave a good report on the club
work in his community and sug-
gested ways in which the Chamber
of Commerce could assist the club
program.
The home agent accompanied
them to answer any questions on
the country wide club program.
New bulletins just made avail
able on handicraft which may be
of interest to women or youth
groups are: "How to Make Shell
II -,