Winnipeg Free Press

Winnipeg Free Press (Newspaper) - August 17, 1963, Winnipeg, Manitoba Winnipeg free press saturday August 17, 1968 preserving now Means Good bating later even in these Days of Auto Matic appliances and Quick mix foods the homemaker takes Pride in making a few jars of fruit jams and con serves to enliven her menus when fresh fruits Are no longer available. These delicacies not Only make Delight Ful spreads for breads but can be used As toppings and fill Ings in countless ways during the Winter months. Vacuum sealing tops Are Fine for the Large family. Be sure the jars have no Nicks or cracks. Wash jars and lids thoroughly in hot soapy water. Rinse in Clear water. Cover jars and lids with cold water and bring to boil. Keep hot until ready to fill. One word of caution do not boil plastic containers just Wash Well and rinse in hot water. Fill jars leaving Winch head space when they Are to be stored in a cold cupboard. For Freezer jams leave Inch head space. No one wants to spend too much time during the hot weather watching the preserving Kettle. Uncooked and Short boil jams and conserves Are gaining i popular Ity every year. Jams that can be tucked into the Freezer after they Are set this is the no Cook method keep their color and fresh flavor for months. However if you have no Freezer and still wish to make them after they Are set tuck them in the refrigerator and use within a three week period. Once the jars Are opened whether from Freezer or Normal refrigeration use within two or three Days and keep refrigerated except when on the table. Jams and conserves Are related to each other. Normally jams con Sist of one or two fruit combinations. Or More fruits Are combined then the Jam becomes a conserve their consistency is relatively the same although the con serve May be slightly thinner. Be sure to make a few extra jars of jams and conserves. They make wonderful gifts at Christmas or to take to a Friend who is ill. Then too they Are rated As Best Sellers at the Church and club bazaars. Apartment dwellers who do not have Cool storage space yet Long for a homemade spread Are ready buyers at the fund raising event. In some areas sealing papers can be obtained that Are placed on the hot jams and conserves before the lid is set in place. A thin layer of melted paraffin makes a very satisfactory Seal. Melt until just liquid but not smoking Over very Low heat. Pour on thin layer about thick. Let har Den then add second thin layer Tilting Glass so paraffin will cover entire surface. When second layer has hardened attach Metal lids. Jams should be Cool at this Point. White Corn syrup or liquid Honey can replace half the sugar in cooked jams and conserves. Never use Honey or Corn syrup for the full amount. To thicken some sugar is required. Use one cup of either for each cup of sugar replaced. Do not tamper with recipes that use commercial liquid or powdered pectin. The Correct proportions of fruit sugar Ami pectin have been studied by researchers employed by the makers of the Pec tin. They have studied the enzyme action of the fruit. Once these Are determined Home economists apply these instructions and devise recipes for the Home Kitchen. No one wants a failure and this can happen with commercial pectin when the recipes Are not meticulously followed. Peach n Blueberry Jam 15 peaches 4 cups blueberries i cup water 5vs cups sugar Teaspoon Salt 2 Sticks cinnamon 1 Teaspoon whole cloves Teaspoon whole allspice place peaches in boiling water for i minute. Plunge into cold water. Peel remove stones. Chop into medium Dice. Wash and pick Over berries. Place peaches Ber Ries and water in preserving Kettle. Bring to boil reduce heat to simmer. Simmer 10 minutes stir ring three or four times to prevent sticking. Add sugar and Salt. Tie spices in bag. Add. Bring to boil Over Low heat stirring frequently to dissolve sugar. Increase heat and Cook quickly to 220 Deg. F. On Candy thermometer or until fruit is Clear. Ladle into sterilized Glas ses. Seal. Yield about nine 6 ounce glasses. By Norah Cherry free press food editor Freezer red Plum Jam 2 cups prepared red plums 1 Tablespoon Lemon juice 4 cups sugar 1 cup water 1 Box powdered fruit pectin Wash plums Cut in half remove stones. Put through Fine Blade of food chopper. Measure two cups. Place in Large bowl add Lemon juice and sugar. Let stand 20 minutes stirring every four minutes. Bring water and pectin to full Rol Ling boil stirring constantly. Boil for one minute while stirring. Add to plums and stir three minutes to dissolve sugar. Ladle into Freezer containers and cover. Let stand 24 hours or until set. Label and store in deep freeze. Yield seven 6-ounce glasses. Winter conserve 44 in. Dried peaches in. Dried apricots 5 cups cold water 1 whole Orange it cup Orange juice 3 Tablespoons Lemon juice 1 cup bleached Sultana raisins cup chopped crystallized Gin Ger 4 cups sugar cup slivered blanched almonds Wash dried fruits place in pre serving Kettle. Soak Fine retaining liquid. Wash Orange Quarter remove seeds if any. Slice thinly. Add to fruit and liquid in Kettle with Orange and Lemon and raisins. Bring to boiling Point Over Low heat. Sim Mer 10 minutes. Add sugar Cook for 25 to 30 minutes or until thickened and Clear. Add almonds. Cook three minutes longer. Ladle into sterilized Jelly glasses. Seal. Yield 12 no elaborate equipment is necessary. A wooden spoon and a Large shallow preserving Kettle will do the Job. The shallow Kettle Cooks the fruit quicker and pre serves the color. A Candy thermometer is a help but not necessary. Your jams and conserves will be thickened and ready to ladle into jars at a temperature of 218 to 220 Deg. F. Before you Start cooking select your jars and glasses. Most Home makers prefer the six ounce Jelly Jar or six to. Eight ounce plastic Freezer containers. Half pint jars with the soft fruits such As Ber Ries and currants Are Over for an other year. The season for firm fruits is just starting. Keep this collections of jams and conserves to have when the fruit is at its Peak and prices Are right. Maybe you will not be making As Many jams and conserves this year because sugar has increased in Price Over last year. However commercial jams have increased somewhat in Price to keep in line with the Market Price of sugar. Anyway what gives a better sense of achievement than a shelf or two with rows of jewel like jams and conserves ready for family eating pleasure Tomato conserve 3 cups prepared Tomato pulp 1 Lemon 1 Box powdered fruit pectin 5 cups sugar cup seedless raisins it. Cup slivered blanched almonds select Large tomatoes. Wash. Cover with boiling water for 30 seconds. Plunge into cold water. Peel. Remove Stem and Core. Cut in quarters remove seeds. Dram off juice. Place in preserving Kettle. Bring to boil turn heat to Low simmer 10 min utes. Measure three cups pulp. Return Tomato pulp to preserving Kettle. Add thinly sliced Lemon. Stir in powdered pectin. Bring to full rolling boil stirring constantly. Add sugar again bring to full boil. Boil Iofe minutes. Add raisins and almonds. Bring to full boil and Cook v6 minute longer stirring constantly. Remove from heat. Cool stirring frequently for five minutes. Ladle into sterilized Jelly glasses. Seal. Yield about seven 6-Qunce glasses. Heavenly conserve 2 ibs. Apples cup water 1 in. Peaches 1 in. Pears 2 Lemons 3 ibs. Sugar 6 of. Bottle Maraschino cherries Peel Core and slice apples thinly. Place in preserving Kettle with water. Cook Over Low heat for 15 minutes or until tender. Mean while pare peaches and pears. Core and slice thinly. Grate Rind from Lemons and squeeze out juice. Add peaches pears Lemon Rind juice and sugar to apples. Cook Over Low heat for 30 to 40 minutes or until thickened. Drain cherries and chop finely. Add to conserve Cook three minutes longer. Ladle into hot sterilized Jelly jars Seal. Yield eight 6-Ouace Jelly jars. Four fruit conserve 6 Green apples 12 peaches z Large Beefsteak tomatoes 4 oranges sugar pare and Core apples chop finely. Cover peaches with boiling water plunge into cold water. Pare and chop finely. Peel tomatoes re move seeds and Dice. Wash oranges put through Fine Blade of food chop per. Combine fruits in preserving Kettle measure. Bring fruits to full rolling boil reduce heat to Low. Cook 10 minutes. Add cup sugar for each cup measured fruit. Stir Over Low heat until sugar dissolved. Bring to boil Cook slowly for 50 minutes or until thickened stirring frequently. Ladle into sterilized Jelly jars. eight six ounce Jelly glasses. Crab n Plum conserve 2 cups diced crab apples cup drained canned crushed pineapple 4 cups sliced red plums 6 cups sugar cup slivered blanched Al monds Wash crab apples Cut in half Core and Dice. Measure. Place crabs pineapple and plums in pre serving Kettle. Bring to full rolling boil. Add sugar stir until sugar is dissolved. Cook until thickened stirring frequently to prevent stick ing. If using Candy thermometer Cook to 218 Deg. F. Add almonds Cook one minute longer. Ladle into sterilized Jelly glasses. Seal. Yield about nine 6-ounce jars. Pear Honey _ 12 pears 1 cup untrained crushed Pine Apple 3 Tablespoons fresh Lime juice 1 Teaspoon grated Lime Rind 6 Wash pears. Pare and Core. Chop finely or put through medium Blade of food chopper mix ingredients in preserving Kettle in order listed. Cook Over medium heat until thickened stirring frequently. La dle into sterilized Jelly glasses. Seal. Yield eight 6-ounce Jelly glasses. Italian prune Plum Jam 4 ibs. Italian prune plums 7 cups sugar 2 Tablespoons Lemon juice Wash plums Cut in half. Remove pits. Place prunes and sugar in preserving Kettle. Let stand for two hours to draw out juice. Place on moderate heat bring to boil stirring until sugar dissolved. Boil 20 minutes stirring occasionally to prevent sticking. Add Lemon juice. Cook two minutes longer. Ladle into sterilized Glas ses. Seal and cover. Yield eight a ounce Jelly glasses. Peach Plum Jam 5 cups sliced peaches 5 cups sliced red plums 8 cups sugar 1 Lemon place peaches in boiling water for one minute. Plunge into cold water. Peel and pit. Slice thinly. Pit but do not Peel plums. Mea sure fruit and place in preserving Kettle. Add sugar and thinly sliced Lemon. Bring to boil and boil rapidly to Jelly stage 220 Deg. F. On Candy remove from heat. Skim and stir alternately for five minutes. Ladle into sterilized Jelly glasses. Seal. Yield 12 to 14 six ounce Jelly jars ;