ok ae

i i
When icine jelly and hatig a piece’of string o iges of
« the glass before ng in paraffin. This makes it e¢
emove paraffin*when opened for table use.

two tablespoons vinegar
retain the red color of the berries::

You can
strai
a lot

e jelly much clearer and more aieabtive wep at 7 ee
g the fruit and juice t gh a flour os Ns ‘ye
time and effort too. 3
-* EB * Be bn
To prevent jam tad turenin ottom of preserving cain ae
| with a little vil ” It preve ning. |
sh: a e* ‘. &
keep dill. pickles « érisp, add a teaspoon Oo to the liquid
when pickles “canned. y i
-¥- ¥
only sack s
been treated,
: taste.

To keep pen re ) riveling add one heaping ‘pious of alum
to first salt water. wv
7%

~ How-To Pre er Mold in Jelly: If tissue paper the ize
a ops of jelly glasses in vinegar and placed* -
n of jelly or jam they d. XK.

Do not peel pears for canning, “scald as you do ye natoes:
skins will slip off.

on ughly before ste

If you wash: at Wh
e berries will stay firm.

no waste

oa
ed kal

te
canning tomatoes, pu
is grand with rice ni and it is ally
¢ eo

yhen preparing pears or neaches for canning.add a te:

e water in which they stand to prevent them

g brown. 4 x Fi

New Preserving Method: If you are interested ae “extra-sp
preserves as you need +

ollege of’ Agriculture it n

to the old Ong Of ms
season. cise