MEDFORD' IUUj TRIBUNE. !MEDFORD, OREGON, FREDST, TUNE 3, 1932
PA'GE EIEVEIT
Low Strawberry Prices Assure Extensive Canning This Season
TESTED RECEIPTS
By MABEL C. MACK
County Home Demonstration Asent
With strawberries plentiful and
the price low, this year the thrifty
housewife will fill a large number
of Jars with strawberries for sauce,
or In Jam. preserved or Juiced.
The numerous Inquiries received
by the home demonstration agent
on canning methods would indlcat
that this will be a record year for
canning.
The chief difficulty in canning
strawberries Is that they often lose
their color and float In the Jar. This
Is caused by osmosis the density of
tie syrup is greater than that of
the fruit Juice. The cell walls of
the berry collapse, the Juice escapes
Into the syrup and the berry floats,
To prevent this, use the overnight
method of plumping the berries.
Open Kettle Method.
First select fresh firm berries. To
,each quart of berries add one cup
of sugar and two tablespoons of
water. Wash strawberries before
hulling. Hull and place alternate
layers of berries and sugar In pre
serving kettle. Sugar on top. Heat
Just enough to melt sugar (place
on back of range or In warm oven
for few minutes). Let stand over
night. Next morning bring to boil,
pack Into hot Jars and seal Imme
diately. V Oven Method.
Jt Plump strawberries overnight by
above method, using only one-half
cup sugar to one quart of berries.
Next morning pack berries into hot
itemized Jars and add hot medium
syrup (three parts sugar to two
parts water) to within one-half Inch
from top of can. Jolt each layer of,
berries to assure a full pack.
Partially seal Jars, set In pan
containing one-fourth Inch of warm
water. Place In oven which has
been preheated to 300 degrees.
Process at 375 degrees for 15 min
utes for pints, twenty minutes for
quarts. Count process time from
point when bubbles rise In can.
Strawberry Juice.
Small inferior berries may be used
for making Juice, which U delicious
for beverages, ices, sauces or basis
for gelatin desserts, or for Jelly using
commercial pectin.
Chop berries with knife or food
chopper or crush. Let stand over
night. Drain Juice, and to each
quart of Juice add six tablespoons
sugar and Juice of one lemon. Bring
Juice to rolling boll, and seal Imme
diately In hot Jars.
Fresh Strawberry Jam.
(10 glasses)
Two lbs. crushed strawberries (4
level cups, when crushed). Crush
one layer at a time by pressing
bottom of a tumbler on each berry.
3 lbs. sugar (7 level cups).
Place fruit first in 6 to 8-quart
kettle, then add sugar. Mix well.
Use hottest fire and etir constantly
before and while boiling. Bring to
a full rolling boll and boll hard
1 to 2 minutes. The 2 -minute boil
Is used in seasons when berries con
tain unusual amounts of water. One
fourth teaspoon butter may be added
before boiling to prevent boiling
over. Remove from fire and stir In
one-half cup of commercial pectin.
Skim and stir constantly for Just
five minutes after taking from fire
to cool slightly, which prevents fruit
floating. Fill sterilized glasses quick
ly by dipping, and cover at once
with a thin coating of hot paraffin
wax.
It Is not advisable to enlarge the
recipe.
Pineapple and Strawberry Jam.
(10 glasses)
One lb. crushed strawberries (2
level cups when crushed). Crush, one
layer at a time, by pressing each
berry with bottom of small bottle
or tumbler.
One lb. crushed pineapple (2 level
cups) fresh or canned.
Three lbs. sugar (7 level cups).
Mix well. Use hottest fire and stir
constantly before and while boiling.
Bring to a full rolling boll and boll
hard for one minute. Remove from
fire and stir in 4 cup of com
mercial pectin. Skim, pour quickly
and cover hot Jam at once with hot
paraffin wax. Seal again when cold,
by method described under fresh
strawberry Jam.
Strawberry vrhfp.
(Serves eight)
lpkg. flavored strawberry gelatine
1 cup boiling water
1 cup fresh strawberry Juice ,
1 cup strawberries, crushed, drained
1-3 cup sugar.
Dissolve gelatine In boiling water.
When cool, add strawberry Juice.
When cold and slightly thickened,
beat with rotary egg beater to con
sistency of whipped cream. Fold
In strawberries and sugar. Turn
into molds. Chill until firm.
Strawberry Gelatine.
Drain Juice from a pint can of
strawberries, add enough water to
make one pint, heat to boiling point,
and dissolve it lit a package of fla
vored lemon gelatine.
When it begins to harden, add the
drained berries, stir and pour into
molds. Chill until firm.
Strawberry Sauce.
cup butter
1 cup confectioner's sugar
i cup fresh strawberries.
Cream butter and add sugar gradu
ally, while stirring constantly. Wash,
hull, and drain berries; add to first
mixture one at a time, beating be
tween each addition until well blend
ed. If these directions are not fol
lowed, sauce will have a curdled ap
pearance.
Strawberry Muffins.
2 cups flour
4 teaspoons baking powder
teaspoon salt
2 tablespoons sugar
1 cup milk
2 tablespoons melted butter
1 egg, well beaten
1 pint fresh strawberries.
Cut fresh strawberries In quarters
and place one large teaspoonful of
berries In each hole of the muffin
tins.
Cream butter and sugar, and add
egg. Sift dry Ingredients and add,
alternately, with milk to first mix
ture. Beat very little.
Pour dough over berries. Bake 25
minutes, or until done In hot oven
(400 degrees F.)
Strawberry Pie.
Make pie crust by standard recipe.
Bake In hot oven, 500 degrees, 12
to 15 minutes.
Fill baked crust with fresh se
lected strawberries and cover with
following syrup. Bring to a boil:
H cup sugar
H cup strawberries
2 cups boiling water.
Strain. Add 1 tablespoon corn
starch which has been mixed with
a little cold water, and cook until
thick. Pour while hot over straw
berries. Serve either hot or cold,
with or without whipped cream.
Strawberry Roll.
4 egg whites
4 egg yolks
1 cup sugar
3 tablespoons cold water
1 teaspoon lemon extract
1!4 tablespoons cornstarch
1 cup flour
114 teaspoons baking powder
teaspoon salt
1 qt. fresh strawberries, quartered.
81ft sugar and measure. 81ft flour
and measure. Beat egg whites until
stiff, but not dry, beat in half the
sugar gradually and set aside. With
same beater, beat egg yolks with
water, until thick and lemon col
ored. Beat In remaining sugar. Com
bine mixtures. Mix and sift dry in
gredients and cut and fold Into other
mixture. Do not beat after adding
flour, to avoid breaking air bubbles.
Spread evenly over bottom of
dripping pan, lined with buttered
paper.
Bake 12 minutes In moderate oven
(850 degrees F.) Turn out on paper
sprinkled with powdered sugar. Re
move bottom paper quickly, and trim
thin atrlps from aides and ends of
cake.
Spread cake with cut strawberries.
Roll quickly. Roll In paper until
served.
Strawberry Cocktail.
Strawberries
Pineapple, cubed '
Powdered sugar
Lemon juice.
Wash berries and cut in halves
or quarters, reserving a few of the
best looking ones to use as a gar
nish. Mix with pineapple, sprinkle
with sugar and lemon Juice. Chill
and serve in cocktail glasses.
Strawberry Ice Cream.
8 pints thin cream
2 quarts strawberries
2 cups sugar
4 teaspoon salt
2 tablespoons lemon juice.
Wash, hull and mash
Sprinkle with sugar, cqyer.
stand 2 or 3 hours. Press through
a potato rlcer or colander. Add salt.
Freeze cream to mush. Add strain
ed fruit gradually, and finish freezing.
berries,
and let
Rogue River Meat
Production Heavy
According to Herb Meusel, the
Rogue River Meat Co. killed 150 last
week which were purchased from
valley farmers. The packing plant
is located on the acific highway in
Berrydale and their meats are sold
all over southern Oregon.
Mr. Meusel says: "it is the plan
of the company to keep Increasing
the outlet for livestock raised in this
territory." Twelve men are now em
ployed by the Rogue River Meat Co.
Courthouse
News
(Furnished by the Jackson County
Abstract Co, 121 5. Sixth Street)
Marrlape License.
Ray Rohwer and El da H. Schmel
ser. Dan Mel hose and Lola Mae Whit
son. Peter Tolomel and Mary Malta g
llaty. Donald D. Nellson and Esther M.
Wilier.
Ira Earl True and Lola Strawn.
Clarence C. Aronson nd Mary
L. Baldry.
Robert T. Burgess and Ltllle R. L.
Chandler.
Shelby Lawver and Jane Sehonchin,
Lewis T. Stewart and Thelma E.
Lounsbury.
Leonard R. Atkinson and Beulah
M. Mackay.
Circuit Court.
Joe Barney vs. Tom West, O, N.
Wilson. Lien.
Edward J. Shackel vs. Homer Daw
son and Cecil Klrkendal. Chattel
lien.
Jackson County Bldg. A Loan Assn.
vs. Hazel Atkins, Jackson county.
Foreclosure,
E. H. Lamport, doing business as
Lamport's rs. Frank C. Clark, et ux.
For money.
Jeanette Bodln vs. Lawrence Bodln.
Divorce,
Thomas T. Merrtman v. J. 0.
Woodruff. Chattel Hen.
Jackson County Bldg. 6t Loan
Assn. vs. Robert Elton Holeman,
et ux, L. O. Morris, et ux. Fore
closure. B. J. Palmer vs. Clayton H. Isaacs,
et ux, R, A. Skinner, et &1, Fore
closure. T. T. Gold f rap vs. H. Garfield. For
money.
State Industrial Accident Comm.
vs. H. C. Messenger, Walter J. Mes
senger, Nathan H. Messenger, co
partner. For money.
State Industrial Accident Comm.
vs. Jonas Wold. For money.
Alfred Norrls as JacksonxlUe Cash
Stors vs. John Poppas, et ux. Re
straining order.
Big Pines Lumber company vs.
Daisy Wiltse. Lien.
Nellie M. Bertelson vs. Carroll 8.
Bertelson. Divorce.
Probate Court.
Estate of Cyrus M, Paul, dec.
Probata.
Guardianship of Anna T. Walker
(ino.) Petition for order to release
dower right.
R. J. Jones, P. P. Parrell, Guy
W. Conner Incorporate as "Medford
Packers, Inc."
Estate of Clara Blanche Caldwell
(dec.) Admitted to probate.
Real Estate Transfers,
Julius P. Wolf, et ux, to George A.
Hunt. Deed to tract za F-mt Main
street, Medford, Oregon, II.
Sheriff to Charles J. Anderson, et
ux, sheriff's deed co land In see. 14,
twp. 30 8., R. 1 E.
E. W. Froeltger, et ux, to J. W.
Loftus, Sr., et ux, W. D. to land
In sec. 17, twp. 30 S., R. 1 E., $10.
James B. Wlnnlngham, et ux, to
Raymond R. Rooney, et al, W, D. to
SE4 of 8W14 sec. 2, twp. 41 8., R.
4 W 10.
E. P. Kura, et ux, to the First In
surance Agency, W. D. to NW of
NE14 sec. 13, twp. 35 8., R. 1 W.. 1.
O. D. Low, et ux, to O. H. Blake,
t ux, W. D to 70 1-8 acres
10, twp. 39 8., R. 1 E., 10.
Eugene W!rart to Nora
W. D. to part of blk. 6, city
land, Ore., being part of lot
block 1.00.
Nora Walrad to Ethel V.
et al. W. D. to part lot 1,
City of Ashland, Oregon, $1.
Ben Vlmont to Anna L.
mont, W. D. to 4 acres In
twp. 37 8.. R. 2 W, ftl.
In sec
Walrad,
of Ash-
1. said
Patrick,
blk. fl,
M. Vi
sed. 12,
DISMISSED BY COURT
Orders of dismissals of 16 minor
civil actions, pending In the circuit
court, were signed late yesterday frf
Circuit Judge H D. Norton. Most
of the suits were for recovery of
money, for the most part email sums.
Dismissals of two divorce action
were also included In the list. The
move clears the civil suit calender.
IK)
EKffiODDOBB
CHAMPION IOWA JELLY MAKER '
Mrt. C. B. Otbornm. lowm Stat Jmttr
Champion, Aetna in tha ariitt'a $matem
mbaoa, ia only on of th many Stmt Fair
Jam and Jlly priia winner whm nam
Ctrto tn making all thrir Mae
ribbon Jam mndjaUi
JTt MR
OtLi ':. "-.-!
ONE BOTTLE
TWO BATCHES
On bat t ! of Crte
will malt not on
batch, but I wo full
lOrtr 11 (I !) tch
of trwbrrr jam
or two full batch
of m or jHy
from mnr othr
fruits. Som rctpe
book uodar Ubl.
TN the last S year my jams and
1 jellies bave won 83 prize at the
Iowa State Fair. And the Certo
short-boil jelly making method de
serves most of the credit.
"Certo, first of all, reduces boiling
time to one minute for crushed
strawberry jam, for instance. And
this fact explains both the speed
and economy of the Certo method
of making jam or jelly, as well as
the quality of the product that
results.
"For with only 1 minute's hard
boiling needed, 12 minutes is ample
time to make a full batch of prize
winning jam or jelly. And since no
fruit juice has time to boil away, I
often save as much as 2A1 per glass
over jam or jelly made the old long
boil way.
"And my Certo-made jam tastes
better, too ... simply because the
short boil keeps the ripe, delicate
flavor of the fruit itself from boiling
away in wasteful steam."
Why don't you do a Mr. Cabornt tarteet
nd order a supply of Certo today with
your trawberrlee? You will bo delighted
at the time and money It will save you.
And the ertri flaror It will fir your jama
and jellies, too ... If you will follow care
fully the Certo recipe that com in the
booklet attached to erery Certo bottle.
Get your bottle from your grocer's today.
It ia product of General Food. Corporation.
OGwnl Pea. Core.
It's
Strawberry
Canning
Season
Our Sale Prices Continue
why not SAVE M0XEY on
your canning necessities.
Aluminum
Preserving
Kettles
Large Size
99'
Ladles, Pans and Bowls of
every description.
M.F.&H.Co.
"From the Chmpeit that' flood
to the Beit that's Made"
It's Strawberry
Canning Time!
You'll Find Canning a
Pleasure When You Use a
Westinghouse
or Hotpoint
Electric Range
U- w DOWN
Puts One in Your Kitchen
Balance On Easy Monthly Payments
Be Sure to See the New
Westinghouse Refrigerator
The Last Word In Electrical Refrigeration
Easy Washers
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$64.50
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212 W. Main St.
A. B. Cunningham
Phone 12
0. 0. Alenderfer
I ' YOU USE III
fl -
i
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L