PRESERVING 79

top; adjust the jar rings and the tops. Tighten, then loosen tops
4 turn. Place in a pan of hot water and oven bake for 25 minutes,
using a 275°F. oven. Remove the jars from the oven, tighten the
tops and wrap each jar before storing. Yield: 6 pints.

STRAWBERRY PRESERVES

4 pounds strawberries 1 tablespoon lemon juice
2 pounds white sugar

Wash and hull the strawberries; weigh after hulling. Place
alternate layers of fruit and sugar in an enamel bowl; sprinkle with
the lemon juice. Cover the bowl with a damp cloth then with a
bath towel; let stand over-night. In the morning, drain off the
juice without crushing the strawberries. Bring it to a rolling boil;
skim. Add one layer of berries; let them come to the boil.
Place the fruit in sterile jars; fill the jars to overflowing with the
boiling syrup. Seal; invert to test for leaks. When cool, wrap in
newspaper and store. The fruit retains its color, flavor and shape.
Yield: 6 pint jars.

TOMATOES CANNED IN GLASS JARS

Scald and skin the tomatoes; pack them in sterile jars, adding
1 teaspoon salt and 1 teaspoon sugar to each quart jar. Fill the
jars to within 14” of the top with boiling hot tomato juice, made
from large tomatoes. Now release the air bubbles by running a
knife around the edge of the jar. Adjust the rubber, glass and zinc
tops; screw down, then back 14 turn to allow for bubbling. Bake
in slow oven (275°F.) 35 minutes for pint jars, 45 minutes for
quarts. Remove from the oven, screw down the tops and invert to
test for leaks.

GRAPE CONSERVE

8 pounds grapes 4 pears
4 tart apples 2 oranges, sliced
4 peaches Sugar

Wash and stem the grapes; weigh. Separate the pulp from
the skin. Place the pulp in a preserving kettle; add the apples
which have been cored and diced (do not peel). Cook the grapes
and apples gently until soft; press through a sieve. To this pulp
add the grape skins, the peaches and pears which have been peeled
and diced, the oranges which have been thinly sliced and quartered.
Simmer gently until soft; measure. For each cup of fruit pulp add
34 cup white sugar. Stir until dissolved; cook slowly until thick.
Yield: 8-8 oz. jars.