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Newspaper
Miniota Herald
Location
Miniota, Manitoba, Canada
Date
Aug 05, 1948
Page
6
New titleholder Corky Crowley of Dallas leads the health swim pageant with Wendy Wells of New York as runner up and Lou Campbell of Sunbury finishing third. The event names Corky Crowley as health queen with two finalists from major cities.
Home canning basics cover equipment checks, packing methods, and processing steps. Steps include cold and hot pack, open kettle cautions, pressure cooker use, and heat penetration differences for corn greens and other produce. Proper washing, peeling, blanching, packing hot, and air bubble removal ensure safe sterilization and color retention.
Peel and blanch peaches then prepare pears for canning. Slice peaches and cantaloupes into small pieces and mix equal parts with pears. Dice cantaloupes for texture and flavor. Follow standard canning directions for peaches.
Instructions describe peeling peaches when ripe and steaming or skinning, then cutting in halves and removing stones. Slice if desired, pack in hot sterilized jars with curved peach parts outward for an attractive pack, noting peel ease when fully ripe.
Crabapples canned by the Open Kettle method resemble grandmother preserves. Do not remove stems, preserve tails on, and simmer in a thin syrup of one cup sugar to two cups water. Use one pint syrup per quart fruit, cook slowly until soft, then jar, seal, cool and store.
The text advises washing prunes and removing stones if desired. It notes that more fruit fits in each jar without removing stones, but many people prefer the flavor of prunes canned with the stones.
Peel the pears, halve and core them. Quarter if desired. Submerge in water to prevent discoloration, then pack in hot sterilized jars for preservation.
The guide notes Good Jelly holds shape when inverted but remains soft. It stresses color flavor and proper boiling times. It advises washing and preparing fruit before cooking and placing it into a large preserving container.
Store jars after drying and check for leaks. If a leak is found, replace the rubber seal, reseal, and sterilize as required for the product. Keep jars in a cool dry dark place or wrap individually in paper. Cardboard cartons provide a satisfactory storage enclosure for filled jars.
A kettle is filled with water and fruit added to simmer until soft. The fruit is crushed, drained in a jelly bag, and sugar is heated separately. Juices are boiled with sugar, tested for setting, and poured into sterilized glasses. If needed, the mixture sets in sunlight or warming oven.
Instructions for preserving berries: to each quart add one cup sugar, bring to a slow boil, stand overnight, reheat to boiling, and fill hot jars. Process pints and quarts exactly five minutes.
A brief pickling note describes combining water salt cider vinegar brown sugar or cinnamon and cloves in a saucepan boil five minutes cool remove spices and pour over cherries packed in jars then seal for preservation.
Peel small white silverskin onions and soak overnight in brine of 2 quarts water 1 cup salt and juice of 1 lemon. Drain rinse pack into sterilized jars. Boil 2 quarts white vinegar juice of 12 lemons and 1 teaspoon sugar. Pour boiling over onions seal. Optional 1 2 red pickling peppers per jar.
A simple pickling method using 5 medium cucumbers and 3 onions. Salt and soak, then heat a vinegar spice syrup with celery seed mustard seed turmeric and sugar before returning the cucumber onion mix to the pot, cooking until crisp and sealing in hot jars.
A home recipe outlines brined cucumber and cauliflower pickles. It calls for 6 pounds cucumbers, 1 pound peppers, 3 pounds onions, 1 gallon boiling water with salt, then two days of standing. After draining, pack in jars with a dressing of vinegar sugar spices water boiled five minutes and sealed.
A vintage relish combines rhubarb brown sugar onions and vinegar with water pepper celery salt and whole spices. The mix rests with sugar then cooks slowly for an hour before ladling into hot sterilized jars and sealing.
The guide lists thin syrup as 1 cup sugar to 2 cups water, medium syrup as 1 cup sugar to 1 cup water, and heavy syrup as 1 cup sugar to 7 cups water. Boil 55 minutes after mixing. For pint jars use about 1 cup of syrup for large fruit and about 1/2 cup to 2/3 cup for small fruit.
A simple jam method uses 1 lb raspberries and sugar with lemon juice. Let berries and sugar stand for several hours then boil rapidly until thickened and jelly forms, about 5 to 10 minutes after adding lemon juice.
Peel and grind peaches and orange pulp with orange peel, then measure with peeled oranges and chopped red cherries. Add four times as much sugar as fruit, boil until thickened about 25 to 30 minutes, then jar and seal. Makes nine glasses.
Wash gooseberries and remove stem and blossom ends. Add orange juice and cook until berries are soft. Add the sugar and bring to a full rolling boil and boil until thick and clear, about 20 to 25 minutes. Pour into clean sterilized jars and seal.
Combine four cups sliced strawberries with four cups sugar and twelve lemon slices. Cook on low until sugar dissolves, then boil hard for exactly eight minutes. Stand one minute, skim, and fill sterilized jars. Do not double this recipe.
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