PHE..BURPEE

be uniformly ripe and sound, and as large as
possible.

Sort the berries carefully, remove stems or
hulls from the berries, grapes or currants.
Place a shallow layer of the fruit in a large

nder or strainer and wash carefully by
uring water over them, or by dipping the
colander cautiously in and out of the water,
instead of by immersing them for some min-
utes in water.

Pack in cans as closely as possible without
crushing, putting in a few berries at a time
and gently pressing them into place. Three-
fourths pound or three-fourths quart of most

berries will pack into a No. 2 can. Proceed

layer by layer until the can is full. Fill can
with hot, medium syrup. Use hot, thick syrup
for loganberries, currants and some varieties
of strawberries. While hot, seal with Home
Can Sealer. If in making the syrup for ber-
ries, the berry juice is used instead of water,
the product will have better color and flavor.

Process No. 2 cans 10 minutes in boiling
water and No. 3 cans 15 minutes in boiling
water. Remove cans, cool quickly in cold
water; dry, label and store.

Cherries
Use Enameled Cans

When cherries are canned without removing
the pits it is well to blanch them for 15 sec-
onds to prevent splitting. For sour cherries
use hot, thick syrup, and for sweeter ones,
hot, medium syrup. Seal with Home Can
Sealer.

Process No. 2 cans 15 minutes in boiling
water and No. 3 cans 20 minutes in boiling
water. Cans should be plunged immediately
into cold water.

Cranberry Sauce
Use Enameled Cans

2 pints cranberries

2 cupfuls water

4 cupfuls sugar

Make syrup of the sugar and water. Cook
10 minutes, add cranberries which have been
washed and stemmed, and heat to boiling
point. While hot, fill No. 2 cans and seal.

Process 20 minutes in boiling water or 10
minutes at 5 pounds pressure.

Use Plain Cans

figs for canning should be sound and firm.
~prinkle 1 cup of soda over 6 quarts of figs
and add 1 gallon of boiling water. Allow the
figs to stand in this soda bath for 5 minutes.
Drain and rinse thoroughly. Bring 2 quarts
of medium syrup to the boiling point and add
the well-drained figs. Allow the fruit to boil

WAY OF

HOME CANNING

in this syrup for 1 hour. Place the fruit care-
fully into cans and fill them with the hot
syrup. Seal with Home Can Sealer.

Process No. 2 cans 10 minutes in boiling
water and No. 3 cans 15 minutes in boiling
water. Remove cans, cool quickly in cold
water, wipe dry, label and store.

Fruit Juices
Use Enameled Cans

No single item of canning has received less
attention from home canners than that given
fruit juices and fruit syrups. Great quanti-
ties of fruit syrups, sorghum, molasses, maple
syrup, strawberry syrup, cherry and apple
juices have been wasted annually because of
the lack of attention given to the canning of
these nutritious food substances.

These home-made fruit juices will be ex-
cellent for use in gelatin desserts, puddings,
sauces, ice cream, sherbet, etc. If canned
without any sugar they are useful for mak-
ing jelly.

The juices of such fruits as grapes, black
and red currants, blackberries, black rasp-
berries, elderberries and cherries make de-
licious and wholesome drinks and should be
used more frequently in the homes. The
flavor of these juices is finer if they are
pressed from cooked fruit and processed at a
temperature below the boiling point. Select
sound ripe fruit, crush and heat slowly to the
simmering point (about 180 degrees Fahren-
heit). Strain through a double thickness -of
cheesecloth. If juice free from sediment is
desired, let it stand in a cool place for a few
hours. Then pour off or siphon carefully from
the dregs.

The addition of sugar to fruit juices will
give a finer flavor. It may be used in any de-
sired proportion, a fair allowance being 1
cup of sugar to 1 gallon of juice. Fill cans to
overflowing with hot juice and seal.

Process for 30 minutes at simmering point
(about 180 degrees Fahrenheit, or a little
lower than the heat at which the fruit was
cooked). Cans should be plunged immedi-
ately into cold water and cooled as soon as
possible. Wipe dry, label and store.

Apple-Cider
Use Plain Cans
Extract or press the juice from the apples,
allow it to settle, pour off. Heat to a tempera-
ture of 180 degrees Fahrenheit, and fill cans
to overflowing. Seal with Home Can Sealer.
Process at a temperature of 180 degrees

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