Rules for Canning Fruits and Berries
Guidance on selecting sound ripe fruit and berries for canning. Emphasizes blanching skins, keeping fruits firm, and using hot water bath processing. Warns against overripe or bruised produce and notes open kettle method among debated practices.
Lynn Bays Canning Tips Will Help You
Lynn Bays offers practical canning advice on syrups for fruit and berries. The guide covers sugar ratios for No 1 No 2 and No 3 syrups, precooking for watery fruits, scum removal, substitutions with corn syrup or honey, and thorough washing without soaking to avoid waterlogged packs.
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Lynn Bays
How Much Fresh Fruit for a Quart of Canned Goods
The guide lists quantities for a quart of canned fruit by fruit type: two and a half pounds of fresh apricots or the same weight of peaches and pears. two medium pineapples. three to three and a half pounds strawberries. one and a half to two pounds cherries or plums. It also notes packing with syrup to one and a half inches from the top and sterilizing jars by washing, heating to boil, boiling fifteen minutes, then standing in water until use.
National health plan debate widens in Congress
Kingsley testifies the medical bill tackles economic problems of doctor and facility shortages and purchasing power. Government funds medical care for millions including veterans and armed forces. advocates push expansion while some lawmakers mull a new public role and a multimillion veteran plan.
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