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THE MANITOBA HEALTH COOK BOOK
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Grape Preserve

Wash and pick grapes off stems, ae skins and pulp, put
pulp through sieve to remove seeds, add skins, and boil together for
half an hour, adding 3%%4 lb. sugar to | |b. fruit. Place in sterilized
jars and seal.

Raspberries

Clean. Make syrup, adding enough Salicylic acid to cover a
ten cent piece for each quart of berries. Fill jars with raspberries,
add boiling syrup to fill jars Place rubber and cover on loosely and
place in oven (about 200 deg F.) for 10 minutes. Seal tightly and
put away. :

Canned Peaches

Make a syrup using 2 c. water to Ic. w-sugar and bring io a.
boil. Drop in peaches which have been scalded, peeled and halved.
Cook gently until they are very tender—about 20 to 25 minutes,
then carefully lift out the peaches and pack, cut side down into hot,
sterile jars. Fill jars to overflowing with the syrup and quickly
adjust the rubbers and caps and seal immediately.

If a heavy syrup is not desired, peaches may be canned success-
fully in syrup made in the proportions of 3 c. sugar to 2 c. water.
Method is the same...

Canned Strawberries

To each qt. strawberries add | c. sugar and 2 T. water. Bring
to the boiling point and boil gently for 15 minutes. Lét stand in
the kettle overnight, then bring to a boil again and pour at once into
hot, sterile jars, filling them to overflowing. Adjust rubbers and caps
and seal immediately.

Canned Blueberries ;

Wash and pick over berries and add | T. lemon juice to each
qt. of berries and 2 c. sugar. Place in a preserving kettle and boil
for 5 min. shaking the kettle occasionally so that the fruit will not
settle and scorch. At the end of this time, turn into hot, sterile
jars. Partly seal and process for 5 min. under boiling water. Re-

move sealers from canner and tighten seals immediately. (Rasp- .

berries may be canned by this same method, but omit lemon juice. )

For a juicier fruit -- Make syrup of 3 c. sugar to 2 c. water. Drop
berries into this and boil 5 minutes. Let stand until cold, then
reheat to the boiling point. Turn immediately into hot, sterile jars
and seal. -

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