CANNING ; 73

Small whole carrots canned with the peas make a colorful and
delicious combination.

Green Lima beans canned with the corn gives you a ready-
made succotash. For a large family quart jars are more suitable
than pints.

Oven Canning

If you decide to oven-can your vegetables, prepare them in
exactly the same way, even to loosening the jar ring. Pack the
jars on a large tray and place in the oven. No water is needed
in the tray. Cook for the specified time, making certain that at
no time does the temperature go over 275°F. I frequently turn
off the heat for the last half hour and let the jars stay in the oven
till cool.

PREPARATION OF FRUITS FOR CANNING

Blanching: ‘This consists of placing peaches or tomatoes in
steam or boiling water for 15 to 60 seconds and then dipping in
cold water. This sets the colour and loosens the skins so that they
will slip off easily. Blanch only sufficient fruit for two or three
containers at a time. A wire basket, large strainer or a square of
cheesecloth simplifies handling. Rhubarb may be blanched to re-
duce the acid flavor, set the color and shrink fruit for a closer
pack.

Preventing Discoloration: (Brine Bath). As soon as peeled,
drop such fruits as peaches, pears and apples in a brine of | tea-
spoon salt to 1 quart cold water. Put in brine only sufficient fruit
to fill two or three containers; long standing in brine gives a
definitely salty taste. Change the brine as it discolors.

Precooking: Fruits may be simmered before packing. This is
recommended for peaches, pears, apples and cherries, particularly
when processed in the oven.

SYRUPS FOR OVEN CANNING
Very Thin Syrup—l1 cup sugar to 2 cups water gives 214 cups syrup.

Thin Syrup —1 cup sugar to 1 cup water gives 114 cups syrup.
Medium Syrup —1!% cups sugar to 1 cup water gives 134 cups

syrup.
Heavy Syrup —2 cups sugar to 1 cup water gives 2 cups syrup.

Boil sugar and water for 5 minutes. For large fruits allow
34 to 1 cup syrup for each pint jar. For small fruits allow 14 to 34
cup syrup for each pint jar.

1 cup sugar reduces to 14 cup syrup.