INTRODUCTION

This Canning and Fruit Recipe Booklet is presented to you with the compli-
ments of the fruit growers of the Okanagan and Kootenay Valleys of British
Columbia, to help you with your own home canning, and to show you how
easy it really is. It contains, also, several tested recipes which the whole fam-
ily will enjoy.

Fresh Fruits, in season, are not only nutritious and wholesome, but lus-
cious and refreshing for warm weather desserts and salads, and a special
treat just eaten out of hand. |

Home preserved fruits are a tasty and enjoyable part of any meal. A well
stocked cupboard of preserves will give you almost unlimited mealtime variety
and make your menu planning much easier the whole year ’round.

HOME CANNING

Home canning is an Art, but an easy and most
satisfying one, and you’ll point with pride to the
beautiful preserves you’ve done yourself. For
best results, may we suggest you follow instruc-
tions closely.

The keeping of preserved fruit depends up-
on sufficient processing time at the correct tem-
perature—and airtight containers. All fruits are
sterilized at the temperature of boiling water.

We recommend the “Boiling Water Bath-
Cold Pack” method of home-preserving—as this
method will give you the best results with the
minimum of equipment and effort.

Your Preserving Fruit When buying fruit for preserving, be sure to select
good quality—the better the fresh fruit you use,
the better will be your results. When you get your fruit home, examine it to
see whether it’s ready to use or should be held a day or two. Don’t be afraid
to buy fruit if it is a little on the green side in the stores—Simply hold it at
room temperature and your fruit will ripen to perfection, without loss of
flavor. Never put fruit in the refrigerator unless it is fully ready to eat.
Preserve fruit when it is ripe, but still firm—just the way you’d eat it fresh.
For jams and jellies use fruit when it is slightly
firmer than for preserving.

Home Canner Use a regular canner, or any

large kettle that has a cover
and is deep enough to allow at least 2 inches of
water over your tallest jars. You must have a
wire or wooden rack to keep jars from touching
the bottom, so the water can circulate under the
jars. We suggest you partly fill the canner with
hot water to preheat while you are preparing
jars.

Have you tried Apricots poached in their own juice?

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