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Newspaper
Hamiota Echo
Location
Hamiota, Manitoba, Canada
Date
Jul 07, 1948
Page
3
New titleholder Corky Crowley of Dallas leads a trio of runners up in the swim for health contest. Wendy Wells of New York finished second and Lou Campbell of Sunbury, Pennsylvania, placed third.
Home canning guide outlines steps for cold and hot packs, open kettle methods, and pressure canning. It stresses equipment readiness, sterilization, rapid packing, and heat penetration to ensure safe preservation of fruits and vegetables with emphasis on peaches peppers corn greens and jams.
Instructions describe steaming and peeling peaches, halving and pitting, then slicing if desired. Pack in hot sterilized jars with curved peach skins positioned outward for an attractive pack. Ripe peaches peel easily, any difficulty noted but incomplete.
Instructions describe canning crabapples with the Open Kettle method. Keep stems on, make a thin sugar syrup, wash fruit, simmer until softened, pack into hot jars with juice, seal, cool, and store in a dry cool place.
Instruction notes washing prunes and removing stones for more packed fruit. It acknowledges many people prefer the flavour of prunes canned with stones.
Peel the pears and cut in halves or quarters. Remove cores. Soak in water to prevent discoloration. Pack into hot sterilized jars.
Instructions describe preserving fruit for jelly including achieving a workable set, color, and flavor. Emphasizes correct proportions and boiling times, washing fruit, and preparing it for cooking before a large preserving batch.
Wash and dry jars before storage and check for leaks. If a leak is found replace the rubber seal and sterilize. Store in a cool dry dark place or wrap jars in paper. The cartons used for packing provide a satisfactory storage space for filled jars.
Prepare fruit with water to cover and simmer until soft. Mash lightly. Strain through a jelly bag hung to drain without squeezing. Heat sugar with fruit juice, then mix with heated sugar and boil until the drop test shows two drops side by side. Sterilize glasses and fill for setting. If jelly fails, place in sun or warm oven.
Step by step on preserving berries describesbalied berries sugar addition gradual heating overnight rest reheating pouring into hot jars and processing five minutes for both pint and quart sizes.
A simple method to flavor cherries with a heated spice solution. Simmer water salt vinegar sugar or cinnamon and cloves in a cheesecloth packet, cool, remove spices, and cover cherries packed in jars then seal.
Peel and soak small white silverskin onions in a brine of two quarts water one cup salt and lemon juice overnight. Drain rinse pack in sterilized jars. Boil two quarts white vinegar lemon juice and sugar. Pour over onions seal jars. Optional red pickling peppers per jar.
Recipe for pickling 5 medium cucumbers and 3 onions with salt, vinegar, water, sugar, celery and mustard seeds, turmeric. Wash slice and soak, boil vinegar mixture, combine, heat through, pack in hot jars and seal to keep crisps.
A vintage pickling method describes preparing mixed sweet pickles using cucumbers, cauliflower, beans, and onions. Vegetables brined for two days, then drained and packed, with a dressing of vinegar sugar and spices boiled briefly before sealing the jars.
A homemade preserve combines rhubarb onions and brown sugar with vinegar water and spices. The rhubarb is sugared and rested before adding diced onions whole spices and seasonings then simmered and jarred for sealing.
A guide to making syrups for fruit preservation. Thin syrup uses 1 cup sugar to 2 cups water, medium 1:1, and heavy 1:1 with a five minute boil. For pint jars adjust syrup to about 1 cup for large fruit and about 1/2 cup for small fruit.
Instructions describe making raspberry jam with 1 pound raspberries sugar juice of four lemons. Let berries and sugar stand 3 to 4 hours then heat to boil and cook rapidly for about 20 minutes. Add lemon juice and boil until jellies 5 to 10 minutes more.
A recipe for orange peach marmalade uses 12 peaches, pulp from 3 more peaches, peel from 15 oranges, cup chopped red cherries and sugar. Peels and fruit are mashed, oranges ground, then boiled with sugar until thickened about 25 to 30 minutes. Jars are sterilized and sealed, yielding 9 glasses.
Wash and stem gooseberries then simmer with orange juice until soft. Stir in sugar and boil until thick and clear for 20 to 25 minutes. Add grated orange rind, then ladle into sterilized jars and seal.
A simple canning note describes making jam by combining 4 cups sliced strawberries 4 cups sugar and thinly sliced lemon. Simmer over low heat until sugar dissolves then boil hard for eight minutes. Stand one minute skim and fill sterilized jars. Do not double this recipe.
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