“ ‘
ne ge ng pe en ene ee en page a or

SYRUPS FOR FRUIT

Thin Syrup—1 c. sugar to 2 c. water
Medium Syrup—1 c. sugar to 1 c. water.
Thick Syrup—2 c. sugar to 1 c. water.

Boil sugar and water in covered saucepan for 5 minutes. Allow 1 ¢.
syrup to each pint jar.

CANNING OF MEAT
Use fresh meat (chicken, turkey, beef, pork, etc.)

Remove bones and cut into suitable pieces. Parboil 15 to 30 minutes,

“as meat which is not parboiled shrinks in the jar. Pack into jar, adding

1 tsp. salt to each quart jar. Add the liquid. Put on the rubbers, adjust
covers and partially seal. Sterilise in hot water bath for 3 hours. Remove
and seal tightly. . ,

43