CANNING

When making jelly and jam hang a piece of string over the edges of
the glass before pouring in paraffin. This makes it easier to
remove paraffin when opened for table use.

Jam or jelly that is hard or sugary will be like new if you leave it
in a warm oven until the sugar softens.

Add two tablespoons vinegar when canning strawberries, this will
retain the red color of the berries.

You can make jelly much clearer and more attractive looking by
straining the fruit and juice through a flour sifter. It saves
a lot of time and effort too.

To prevent jam from burning, rub the bottom of preserving pan
with a little oil. It prevents burning.

To keep dill pickles crisp, add a teaspoon of alum to the liquid
when pickles are canned.

Use only sack salt for pickles and kraut because other salt has
been treated, thus will soften, discolor, and give unpleasant
taste.

To keep pickles from shriveling add‘one heaping tablespoon of
alum to first salt water.

How To Prevent Mold in Jelly: If circles of tissue paper the size
of the tops of jelly glasses are dipped in vinegar and placed
on top of jelly or jam they will not mold.

Do not peel pears for canning, scald as you do tomatoes and the
skins will slip off.

If you wash strawberries thoroughly before stemming there will be
no waste and your berries will stay firm.

When canning tomatoes, put onions and peppers in with them. This
is grand with rice or macaroni and it is all ready to use.

When preparing pears or peaches for canning add a teaspoon salt
the water in which they stand to prevent hom from turning
rown.

New Preserving Method: If you are interested in ‘‘extra-special’’
preserves, freeze the fresh fruit in season and make it into
preserves as you need it. Laboratory tests at the Illinois
College of Agriculture indicate that this method is superior
to the old one of making the preserves when the fruit is in
season.

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