po nal to
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Jam or jelly that is 5 har or augary will be lik you leave it

« in a warm oven ugar softens. i ;
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d two tablespoons vinegar when canning straw es, this
retain the red color ofthe berries. -.....

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e jelly much clearer and more ateastie looking
raining the fruit and juice through a flour sifter. dt

L of st and effort Boy
10 pe

jam hina burni 3, rub the bottom of preserving p
with a little ofl. It pre |

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keep dill pickles. crisp, “add a teaspoon
when pickles re canned. +e

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ets x. in ae
- Use only sack for pickles and kraut
been treate
taste.

To keep pickle

ent Mold in Jelly: rcs f tissue paper le e75 | ‘
ops of jelly glasse d in —— and placed. ><

top of Jelly or jam they ld. ¥ <7

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Do not peel pears for canning, scald as you do tomat
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canning tomatoes, put dn p yu nions a — peppers wil
is grand with rig oF wagerront maa =2:

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eH a pears o es for ling easpoon salt
to the water in eo “a pre 1=
brown. —Coverarpeomen. ee

ly to use.

rving Method: If you are isuebniaae in extract ecial??

eserves freeze the — it in season and make it-i es

fe that ta tests at the Tilinois: .*"
hat this method is supe: vy

‘eserves when the fruit is z |

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