THE MANITOBA HEALTH COOK BOOK

The method in general is that described above. Use meat
when it is fresh. Remove from the bones and cut into sizes con-
venient for packing. Parboil the meat with the bones for 15 to 30
minutes. Then remove everything not fit for food, bones, gristle,
etc. Pack in jars and add the parboiled liquid filling the jar. Fats
or oils from the meat should be melted and poured over the con-
tents. Having put on sterile rubbers and covers, partially tightened,
sterilize for 3 hours. Remove from container and tighten tops.
Jars should not be allowed to cool while inverted. This would per-
mit fat to harden at the bottom rather than at the top of the jar.
By this method with reasonable care chicken, turkey and other
fowl as well as beef, veal or pork can be preserved in delicious form
ready for use in the dog days. Try it and you will make it your
rule to have it every year as a part of your plans for the summer.

CANNING FRUITS

Canned Pears

Peel pears and quarter or halve. Drop into cold water con-
taining | T. salt to | qt. water as soon as they are peeled. ‘This will
prevent discoloring.

Make medium syrup of equal parts sugar and water. When
boiling, drop drained pears in and cook gently until tender. Do
not attempt to cook too many at one time or they will crush. Pack
them, cut side down, into hot, sterile jars and fill to overflowing
with boiling syrup. Adjust rubbers and caps and seal tightly.

Canned Plums
2 qts. plums 4 ¢. sugar 3 c. water

_ Wash and wipe plums and prick each one several times with
a darning needle to prevent their bursting. Mix sugar and water
and bring to a boil. Drop prepared fruit into this and cook gently
until they are tender, then skim them out and pack into hot, sterile
jars. Fill jars to overflowing with syrup and seal immediately.

&

Fruit Juices

If for use in beverages or pudding sauces, fruit juices should
have sugar added in the proportion of | cup of sugar to | gallon of
juice. If to be made into jelly do not add any sugar at all. A satis-
factory method is the following:

Select sound, ripe fruit, crush and heat slowly to a simmering
point (about 185 deg. F.). When cooked sufficiently, strain. Ifa
perfectly clear juice is desired allow to stand for a few hours io
settle. Pour juice into clean, hot jars. Partly seal and process in a
water bath at a simmering temperature for 30 minutes. Remove
from the canner and seal immediately. The simmering temperature
helps to prevent loss of flavor. Bottles may be used to can fruit
juices—dip tops in paraffin or sealing wax.

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