14 Capital Journal, Balem, Oregon, Saturday, Junt 11, 1949
Recipes
for Your
Eating
Pleasure
PUN NOW FDR
mi
Here's valuable information for you to dip
and use for guidance this canning season
Any-Berry Jam
( cups ground berries (any
variety)
1 IVs-oi. package powdered
pectin
8 'A cupa sugar
Wash, stem and grind 1 quarts
fully ripe berries, or crush com
pletely one layer at a time so
that each berry is reduced to
pulp. Measure exactly 6 level
tups crushed berries (add water
to fill out last cup, If necessary)
Into a large kettle. For Straw
berry Jam and Black Raspberry
Jam add Vt cup lemon juice to
each 5 tups crushed berries).
Add the 3'i oz. package pow
dered pectin stir well, and
bring to a boil, stirring constant
ly. NOW, add the sugar (which
has been previously measured),
mix well and bring to a full roll
ing boil. BOIL EXACTLY 4
MINUTES. Remove from lire,
let boil subside, stir and skim by
turns for S minutes. Pour into
iterilized jars, allowing Sk inch
ipace for sealing with fresh
paraffin.
Strawberry Jelly
Wash and stem 3 quarts of fully
ripe berries. Crush and squeeze
out juice. Add ' cup lemon
uice. Measure 3 !4 level cups
luice into large kettle. Add one
i lh ounce package powdered
pectin, stir well, and bring to a
boil, stirring constantly. Now
add 414 cups granulated sugar
mix well. Continue stirring
and bring to a full rolling boil
Then boil exactly two minutes
(the difference between simmer
and full rolling boil is that you
cannot stir down full rolling
boil). Remove from fire. Let
boil subside. Skim carefully;
pour into glasses. Yield: 8 me
dium glasses.
Strawberries In Syrup
(Will not float)
M pound (1 cup) sugar
2 pounds strawberries
Vi cup strawberry juice
Boil together sugar and straw
berry juice. This juice may be
obtained by crushing and heat
ing some of the culls or over
ripe berries. Cool and add the
whole-strawberries, then boil 3
minutes. Cover the vessel and
set aside for at least four hours
or overnight. Pack Into clean
jars, filling to within A inch of
top. Put on cap, screwing the
band tight. Process in water
bath for 15 minutes.
Tomato Marmalade
4 quarts tomatoes (meas
ure whole)
2 oranges
2 lemons
Sugar
Vi ounce whole cloves
M ounce cinnamon stick
Remove peel from tomatoes and
slice them. Slice oranges and
lemons very thin and quarter
the slices. Pour off half the
juice from the tomatoes. Weigh
the tomatoes and add an equal
weight of sugar. Stir until the
sugar is dissolved. Add the
lemons, oranges and spices tied
loosely in cheesecloth bag. Place
the mixture over high flame and
boil rapidly, stirring often. Cook
until clear and thick. Pour into
sterilized Jars and seal while
hot. .
i
! (weet Pickled Cherries
i 4 cups sugar
' 1 4 cups vinegar
, V teaspoon salt
i Vi eup water
Vs cup broken stick
i cinnamon
' Vi cup whole cloves
T cups stemmed sweet
cherries (black, red or
wnite)
Heat sugar, salt, vinegar and
water to boiling. Tie spices
loosely in cheesecloth, add to
syrup, and simmer 10 minutes.
'Remove spice bag. Add about
,a third of the cherries (Just
tnougn so mat the syrup will
cover them), and simmer slow
ly until cherries are tender.
Using a skimmer or perforated
spoon remove cherries to hot
sterilized Jars. Add more cher
ries to syrup, and repeat until
all arc cooked. Fill Jars with
the boiling syrup to within V
Inch of the top, and seal. Makes
about i'i pints.
if ; V
By ILMA LUCAS DOLAN
Noted Western Home Economist
Whether you're a "blue ribbon"
prize winner or a newcomer to
the art of home-canning, you
will want to save these tested,
scientifically-developed canning-
preserving methods and recipes.
I have compiled these for you
from the most reliable sources.
Some of the suggestions may be
familiar to you; some will be
new, but all will be helpful in
setting up your own home can
ning schedule.
The recipes given here assure
you sure-fire results. They're
tested and re-tested. But re
member, it is very Important
that you follow to the letter the
recipe and method given. In
icily-making, preserving and
canning, you must follow in
structions exactly. Save your
spirit of inventiveness for pre
paring dishes from the finished
canned products.
Before you begin canning, you
should first organize all your
materials and equipment. Have
you plenty of jars and caps on
hand? Is the boiling water bath
equipment in order? Do you
have ample supplies of sugar
and powdered pectin? Once
you get these materials lined up,
you are then ready to start
selecting your fruit.
Pointers for Selecting Fruit
Ail authorities agree you must
select only tip-top, fresh, firm
fruit for best results. Over-ripe
or bruised products will cause
spoilage, so do not attempt to
save by buying second or third
grade fruits.
How much fruit should you
can? Well, nutrition experts
advise two servings of fruit per
day, plus jellies, jams and pre
serves. So you should figure
out your family's requirements
and don't forget your Aunt
Minnie, bridge club, family an
niversaries, holidays and other
occasions. Those of you who
have put up extra amounts of
preserves and jellies in "gift-
pack" Jars know how welcome
these delicacies are.
Jars Are Important
Spoilage in foods is caused by
molds, yeasts and bacteria. In
canning, their activity must be
stopped by proper application of
heat. The food must be sealed
in air-tight jars to keep other
organisms from reaching it. I
nave found that jars must be
sturdy to withstand high tem
perature. The sealing surface
must be smooth, without nicks,
cracks or sharp edges.
It is absolutely necessary that
the jar cap fits the jar on which
it is used. The gold lacquered
type of lid on both sides is
excellent because it has been
proved food-acid resistant. Also
there is no enamel to chip or
flake. The screw band, too,
must be intended and designed
for that type of lid. The self-
sealing, snug-tite caps which
seal as the contents of the jar
cool are excellent sealing de
vices. The screw bands are re
moved when the jars are cold
and may be used again and
again.
ME Mill
W v'Sfc : p, ,i't ;. - iV,
wrth activity and there wai al
ways an air of adventure abroad
in sorting fruits and berries . , .
boiling Jars to sterilize them . . .
melting wax to seal the fruit.
Grandmother didn't believe in
taking chances and always in
sisted on using pure sugar for
syrups and in preserving The
results were always perfectly
preserved fruit . . . crystal clear
jelly , . , berries that looked as
if they were out of picture
books. My experience, too, has
shown that in home-canning
there Is nothing better for pre
serving than pure sugar. Today,
as ht granmother'i day, pur
sugar Insures canning success.
Peaches (Hot Pack)
Select ripe firm peaches, remove
peel and pits. If peeled fruit is
to stand several minutes before
packing, drop it into slightly
salted water to prevent discol
oration. Drain. Drop into a
boiling medium syrup. Precook
for 3 minutes. Pack into clean
Jars and fill to within Vi inch
of top with syrup. Put on cap,
screwing the band tight. Process
in boiling water bath 20 min
uptes; or in pressure cooker (S
lbs.) 10 minutes (for Pints and
Quarts).
It saves time to assemble all material before yon start.
Powdered Pectin Simplifies
Jelly Making
In my experience, I have found
that powdered pectin assures ex
cellent results for jam and jelly
making. By using powdered
pectin, no long boiling process
is necessary. The "quick boil"
prevents evaporation and loss of
fruit which occurs when the old
fashioned long-boiling method is
used.
Powdered pectin is derived from
citrus fruits. It is colorless,
odorless, tasteless. It imparts
no foreign flavor. Actually, it
accent the fresh natural fruit
Prize-Winning Orange
Marmalade
6 medium sized oranges
(2 pounds sliced)
6 cups water
hi cup lemon juica (about
8 lemons)
1 3 'i -ounce package pow
dered pectin
S Vi level cups sugar (meas
ured ready for use)
1, Cut oranges in cartwheels
with very sharp knife to
make slices as thin as possi
ble. Discard the large flat
peel ends. Sliced fruit should
weigh 2 pounds.
2. Put sliced fruit in 8-quart
kettle. Add the water and
lemon juice.
3. Bring to a quick boil; boil
gently for 1 hour (uncover
ed). If peel is not tender in
1 hour, boil until tender.
4. Measure the cooked material.
Due to boiling, the volume
will be reduced. Add water
to make total peel and juice
exactly 7 level cups.
Put back in bettle. Stir in
3',-i ounce package powdered
pectin; continue stirring and
bring to a full boil.
6. Add sugsr (previously meas
ured). stir gently until it
has reached a full rolling
boil, and boil exactly 4 min
utes. Remove from fire;
skim and stir by turns for S
minutes.
Pour into sterilized jars. If
you use pint or quart jars,
seal hot and invert jars on
lids until marmalade begins
to set. Then, shake well art!
set jars upright. This keeps
the peel evenly distributed
throughout.
NOTE: This recipe works
equally well with Naval Or
anges or Valencias. When eith
er variety is over-ripe and peel
is soft, use cup lemon Juice 'sterilized jars and seal.
instead of Vi cup. (Be sure to
discard any seeds). This recipe
makes 7 pounds of Orange Mar
malade. Cherry Jam
To prepare fruit, pit about 3
pounds of fully ripe cherries.
Grind through food chopper, as
fine as possible. Stir in Vi cup
water. For sweet cherries, add
Vi cup lemon juice, as lemon
juice is absolutely necessary.
For sour cherries lemon juice is
omitted. Put 3'i level cups of
crushed fruit into large kettle.
Add one 3 'A oz. package pow
dered pectin, stir well, and bring
to a boil, stirring constantly.
Now, add 4V4 level cups granu
lated sugar, mix well and bring
to a full rolling boil. Boil ex
actuly 4 minutes. Remove from
fire, let boll subside, stir and
skim by turns for 5 minutes.
Pour into sterilized jars, allow
ing Vi inch space for sealing
with fresh paraffin. Yield: 8
medium glasses jam.
Orange-Peach Marmalade
12 medium cling peaches
3 medium oranges
Rind of 1 Vi oranges
Sugar
Wash and peel peaches, wash or
anges, remove peel from 1 Vi of
the oranges, grind fruit, combine
and measure into large preserv
ing kettle; add equal amount of
sugar. Bring to boil. Boll rap
idly 25 to 30 minutes, stirring
occasionally to prevent burning.
Pour into sterilized jars and seal
while hot.
Rhubarb (Open Kettle)
Wash; cut in t-onvenlent lengths
without removing the skin. Boil
In medium or heavy syrup until
tender. Pack boiling hot into
sV Zi. mm
i f jrVHL.. 3-way protection
V
w
Sand for Packet
of Free lookleti
If you will send a postcard
request to me, Mrs. lima Lu
cas Dolan, Room 804, 333
Montgomery St., San Fran
cisco 4, California, I will be
happy to send you tested rec
ipe folders, free of charge,
which will glva you a wide
selection of canning, preserv
ing and jelly-making recipes
and rules for canning success.
Among this material is an ex
tremely Informative 24-page
booklet prepared by the Bur
eau of Human Nutrition and
Home Economics Division of
the U. S. Department of Agri
culture. The booklet contains
Instructions for both fruit and
vegetable preserving. I sug
gest you write today as there
is a limited supply of these
free booklets.
1-1
-4
h
has women buying! 1
I. COLD LACQUER fiofA tules of lid; won't crack or
AaLe off; also, has proved food-acid resistance.
It's used by commercial packers of food products.
9. "COSH-N-FLO MAI a thick, gray cushion that
seah as it cools. No retightening of caps necessary.
. SNUa-TITI PIT - because Kerr Lids hug sealing
surface of jar, giving an airtight effortless seal
mi fcltt. Many new tip M.a ,
fir Ail Mast Jan
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n
Mil eOTH RIM. rVnHint
Mil OiA MP a. COIF.
IM Mils II., , Ohl.
S Mr. Km fflMt ma mm tm MCI WW, lct lot
Ht C4MMC4 4M1 tOO Pill 1
Himi
FREE l
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. .
JARS CAPS, LIDS
mi JULY CLASSES
TWICE AS MUCH
JUICE and JELLY
From thm sam amount
of fruit or Borriot
when you use tho
M.C.P. JELLY
MAKING SET!
An Amazing New Process !
Developed exclusively by M.C.P. Pectin. Enables you to easily, quickly
squeeze doable the amount of juice . . . and thus make double the num
ber ol glasses of jelly .. . from the same amount of fruit or berries, ai by
any other method. The extra juice you get more than pays for the Pectin
you use.
It's All in the Book!
Ym... "Romance ol Jelly Making with the M.C.P. Jelly
Making Set," that comeg with every Set ... gives lull
tmtruetions. Tells, too, how you can us the JELLY MAK
ING SET to make delicious jellies the year 'round from
Iroien and canned borries.
The Cost? ONLY 25cl
That's right! FOR ONLY 25c in cash or stamps... and
2 Mr.r. Pectin carton ironts . . . this amasing M.u.f.
JELLY MAKING SET will b sent you. postpaid. IT'S A J 1.00 VALUE
FOR ONLY 2hc . . . and worth much more in time and work saved, and
the extra jelly you get. Not sold in stores. ewd today!
USE COUPON TODAY I
Mvlvctl Citrwij Prfttt -, Ankimf Colli.
M C P Ja anal Mtw Paxvin cartM frown for
I b4 f4 Bito. M.C.P. Jy MCffciftf U.
j Add'Mi..
I Ci
J ....
Is
mm
SJ. elj4
i 1 I "sail ill I
A Product e
MUTUAL CITRUS PRODUCT! CO.
H JJ Anaheim, California
and berry flavor. In recipes for
certain fruits and berries, you
will note that lemon juice is
used in addition to powdered
pectin. Do not omit this for it
tones up the flavor, imparts the
necessary tartness the fruit re
quires.
Sugar Brings Sure Results
Maybe it is too long ago for you
to remember grandmother's sav
ory scented kitchen during pre
serving time. Our house teemed
STRAWBERRIES
For
Canning
198 1
Crat. KA
p VI -
Luscious Marshalls
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TTTT Wl
Be sure
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The sugar for sure success in CANNING, PRESERVING, JELLY-MAKING I