Chapter 8

Scald sound, firm freestone peaches, a small number at a time, in boiling water just long enough to loosen skins; dip quickly into cold water and slip off skins. Cut peaches in halves and remove stones.

Can-cooked method.--Pack peaches in overlapping layers with rounded side upper-most facing glass. Fill each jar with hot syrup and adjust rubber, cover, and upper clamp, thus partly sealing jar. Place jars on rack in hot water that covers the tops to a depth of 1 inch. Bring water to boiling point, and boil pint jars 16 minutes, quart jars 20 minutes. Remove jars, seal, and invert to cool.

Open-kettle Method.--Cook peaches in syrup until tender; then with sterilized spoon slip them carefully into sterilized jar; fill jar to overflowing with syrup. Adjust rubber, cover, seal immediately, and invert to cool.

CANNED CHERRIES

Wash and pit cherries. Can sweet cherries as berries. Blanch sour cherries 1/2 minute, in boiling water. Dip in cold water; drain and pack closely into hot sterilized jars. Cover with boiling water or boiling medium syrup. Loosely seal. Sterilize 16 minutes in boiling water bath. Remove jars at once, tighten covers, invert to test the seal and cool.

CANNED PEARS

Wash and peel fruit and follow directions for canned peaches.

CANNED BERRIES

Blackberries, blueberries, huckleberries, raspberries, loganberries, gooseberries and strawberries should be canned as soon as possible after picking. Hull or stem; place in strainer and wash by lifting up and down in pan of cold water.

Pack into hot sterilized glass jars, using care not to crush fruit. To insure a close pack put a 2 or 3 inch layer of berries on the bottom of the jar and press down gently with a spoon. Continue in this manner with other layers until jar is filled. Boiling water or boiling thin or medium syrup should be poured over the fruit at once. Loosely seal. Sterilize 16 minutes in boiling water. Remove jars, tighten covers, invert to test seal and cool.

ASPARAGUS

Asparagus must be fresh and tender. Select tips of uniform size and maturity, wash, cut into lengths according to containers to be used. Scrape off scales and tough outer skins and tie in bundles to fit jar.

Immerse lower ends in boiling water for 5 minutes, then entire stalks, for 3 minutes longer.

Cold dip, drain, pack neatly, tips up, in hot sterilized jars. Add salt and cover with boiling water. Loosely seal, sterilize two hours in boiling water bath. Remove as soon as time is up. Tighten covers, invert to test seal and cool.

BEANS

String Beans and Wax Beans.--Wash, string, leave whole or break in uniform pieces. Blanch 5 to 10 minutes or until the pod will bend without breaking. Cold dip, drain well and pack into hot jars. Add salt and cover with boiling water. Loosely seal and sterilize two hours in boiling water. Tighten covers, invert to test seal and cool.

CORN

Select tender juicy sweet corn, at the best stage for table use and can as soon as possible after gathering. Remove husks and silk; blanch tender ears 5 minutes, older ears 10 minutes. Cold dip and cut from cob. Pack into hot sterilized jars. As corn swells during sterilization, leave space of 1 inch at top. Add salt and cover with boiling water. Be sure water penetrates through the corn to the bottom of jar. Loosely seal and sterilize 3 hours in boiling water. Remove, tighten covers, invert to test seal and cool.

JAMS

Jams are usually made with small fruits or chopped large fruits. Cook slowly with equal weight of sugar until thick; put into sterilized tumblers or small jars and seal.

RASPBERRY JAM

Pick over berries. Mash a few in bottom of preserving kettle; continue until fruit is used. Heat slowly to boiling point and add equal quantity of heated sugar. Cook slowly 45 minutes. Put into sterilized jars or tumblers. Other berry jams can be made in same way.

PLUM CONSERVE

4 pounds plums 1 cup seeded raisins 2 oranges sugar juice 1 lemon 1/2 pound walnuts

Wash plums; remove stones; add raisins and oranges which have been sliced very fine. Measure and add 3/4 cup sugar to each cup fruit and juice. Put into kettle, cook slowly about 45 minutes or until thick, stirring to keep from burning. Add lemon juice and chopped nuts. Pour into sterilized jars.

JELLIES

Heat and mash fruit until juice runs readily. If fruit is not entirely broken rub through coarse sieve. Pour into sterilized jelly bags of unbleached muslin or doubled cheesecloth and drain but do not squeeze. Take 7/8 cup sugar for each cup of juice. Boil juice 8 to 20 minutes (berries and currants require less time); add sugar which has been heated in oven; stir until sugar is dissolved and boil about 5 minutes. Pour into hot sterilized tumblers. Hard fruits like apples and quinces should be cut up, covered with cold water and cooked until tender before turning into jelly bags.

PICKLES

PICKLED PEACHES

2 pounds brown sugar 2 cups vinegar 1 ounce stick cinnamon 1/2 ounce whole cloves 4 quarts peaches

Boil sugar, vinegar and spices for 20 minutes. Dip peaches quickly in hot water then rub off the fuzz with a cloth. Cook a few peaches at a time in the syrup, cook until tender. Pack in sterilized jars. Adjust sterilized rubbers, and fill each jar to overflowing with hot strained syrup. Seal jars immediately.

CHOW CHOW

1 quart small white onions 1 quart small cucumbers 2 heads cauliflower 3 green peppers 1 quart vinegar 6 tablespoons mustard 3 tablespoons flour 1 cup sugar 1 tablespoon turmeric

Peel onions, add cucumbers, cauliflower separated into flowerlets and sliced peppers. Soak over night in brine (1 cup salt to 1 quart water). Drain and cook in fresh brine until vegetables are tender, drain again. Boil vinegar, add paste made with mustard, flour, sugar, turmeric and a little cold vinegar, stirring until mixture thickens; add vegetables and cook slowly 10 minutes. Seal in sterilized jars.

SWEET TOMATO PICKLES

1/2 peck green tomatoes 4 onions 4 green peppers 1 cup salt 1/2 cup white mustard seed 2 teaspoons pepper 3 teaspoons cinnamon 3 teaspoons allspice 3 teaspoons cloves 2 quarts vinegar 1 pound brown sugar

Chop tomatoes, onions and peppers; cover with salt and allow to stand over night. Drain, and add to vinegar, spices and sugar which have been heated to boiling. Cook 15 minutes and seal in sterilized jars.

CHILI SAUCE

12 medium-sized ripe tomatoes 1 red pepper 1 onion 2 cups vinegar 1/3 cup sugar 2 tablespoons salt 2 teaspoons cloves 2 teaspoons cinnamon 2 teaspoons allspice 2 teaspoons nutmeg

Peel and slice tomatoes; add chopped pepper and onion; put into kettle with remaining ingredients. Heat slowly to boiling and cook slowly 2-1/2 hours. Seal in sterilized jars.

DR. PRICE'S PHOSPHATE BAKING POWDER

is made in the same factory in which Dr. Price's Baking Powder containing cream of tartar has been made for nearly seventy years, and embodies all the skill, scientific knowledge and great care used therein.

It perfectly leavens the food and never leaves a bitter taste even if you should happen to use more than the recipe calls for. With it you can make a delicious angel cake with three eggs instead of eight, and can economize in other expensive ingredients.

Safety, surety, satisfaction, form a triple guarantee that comes with every can of Dr. Price's Phosphate Baking Powder. Use it often--use it always and enjoy the results.

The low price at which Dr. Price's Phosphate Baking Powder is now sold brings an economy to the home which, when combined with quality, is too important to be overlooked.

"What Shall I Have For----?"

The perplexing home question with every woman is "What shall I have for Breakfast, Luncheon, Dinner, or Supper?"

The mission of the new Dr. Price Cook Book is to always give the right answer to this question, but the book will not help if it is hidden away in a table drawer and seldom used. Keep it where it can be seen so you will remember to ask it questions before every meal. The result will be a surprise in delightful variety, and also in the reduced cost of supplying the table.

When planning a meal, just run your finger down the index and get an answer to the question, "What shall I have?"