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Hints for oneal tine

Thoroughly sterilize jars, covers and ‘rubbers. Do not think because
they have been washed and _ scalded, that they are properly prepared;
hundreds of jars of fruit are lost every yeat by not having jars, covers and <<) / /
rubbers thoroughly sterilized. You should Ho sterilize all utensils,/ spoons, t-
cups, forks, etc. » On

When buying jars examine every one. Take off the top and run your
finger around the edge; if the smallest crack or broken place, is found—if
the jar or cover is imperfect in any way, it, should be rejected. :

Be sure the rubbers are of a good quality; many times fruit is either
spoiled or the flavor destroyed by using inferior rubbers. ft t

SYRUPS for use in canning are miade by boiling Alberta Sugar with
pure water. The syrup should be boiled whtil it appears clear and trans-
parent.

Two measures of Alberta Sugar to one of water makes a rich syrup.

The density of the syrup may be easily increased or diminished, according
to taste, by regulating the amount of sugar and water.

For preserving cherries, strawberries, etc., a syrup of 40 degrees den-
sity is used. For preserving currants, peaches, plums, quinces, etc., a
syrup of 24 degrees to 32 degrees density is used.

For canning blackberries, cherries, peaches, pears, plums and _ rasp-
berries, a syrup of 14 degrees to 17 degrees density is used.

1 pint of sugar to 1 gill of water makes a syrup of 40 degrees density.

1 pint of sugar to % pint of water makes a syrup of 32 degrees density.

1 pint of sugar to 1 pint of water makes a syrup of 24 degrees density.

1 pint of sugar to 1%4 pints of water makes a syrup of 17 degrees density.

1 pint of sugar to 2 pints of water makes a syrup of 14 degrees density.

Unusual Preserves with Alberta Sugar

TART APPLES
Peel and quarter firm apples, throwing them into cold water

as you do so. Weigh the fruit and allow two pounds of Al- ~—
berta Granulated Sugar to eight pounds of apples. Put %
apples into a preserving kettle. Pour over them barely enou
cold water to cover them, and let them cook of until ten-
der. While these are cooking make a syrup mixing the
sugar with water (allowing a cupful of water ed each pound
of sugar) and bringing to a boil. Cook for four minutes, then lift
the tender apples from the water. Lay them gently in the
syrup, simmer for a minute and while very hot put into jars.
Seal immediately.

RED CURRANT MARMALADE

Squeeze some ripe red currants through a coarse muslin.
To every pint of juice put a pound of Alberta Sugar. Boil
it very well. When nicely boiled to a jelly, have some nice,
even clusters of large white currants, nicely picked. Throw
them in and boil five minutes. This will turn out stiff and

trenspaxant and will keep indefinitely.
—Above by Mrs. N. Hampton, Regina, Sask.