EATUKITAY.

THE GUARDIAN. CI-IARLOTTETOWN ii

JULY 1. 1951

.. --m....-...s.iE. - ..-..- i sure to heat the wax in a amall 10030030030033 container over hot water (or dou- - ble boiler). Never over direct TIII ' heat. A good suggestion is to use ” -m - an old coffee pot, small size, which CCHIIIIIQ & PPIICPVIIIQ lied Raaberry and Ourrant Jelly 2 embjea yau to pour mu, wlx my s..s.n k H. 4 1 2 (2 I14 lhll Illlce st ' aumetugfuuli thmughO the llgurxnfl . r. - CUP! - po t t. r a o c - 8 cups (1 lbs. 10 oz-so auzar . In-lcan, with Ilioe rim beiltlit to reign i F0? Y0"? requirements 1 box powdered fruit pectin ' a pouring lip is a good idea. Melt- call at our store T0 PFEPBYO INN: Crush lh0r- , ed wax Ihould be poured on in This is the height of the nuuhly about 1 1-2 quarts fully two lgygrg for the but seal (a strawberry season,

ripe currents. Add 1-2 cup Water: brim to a boil. Crush thoroughly about 1 1-2 quarts fully ripe rasp- Place

With a few timely tips

depth of about U! inch in each layer) allowing wear in harden be- tween pouringa. After waxing.

We can supply all your needs.

MccGowun's Ltd.

berries. Combine fruits. the 1 1h H 1 SI fr its in jelly cloth or bag and f F B t cover gasses W1 rm 3' -' all 908! out Juice. cured paper covers or use metal Knmuh. To make the jelly: Measure ' top if you mve than. y . . t tO309;O0;03003094

Juice into a large saucepan. Mea- sure sugar into a bowl to be added

lcter. Place pan containing juice Planning Ahead... and their specific requirements.

over high heat. Add powdered fruit Jams and jellies for gift-giving

pectln and stir until mixture comes A Real Time--saver should he considered at this time,

in a hard boil. At once stir in sug- and adequate amounts of your 6 ar. Bring to a lull rolling ball. A few minutes of beforehand favorites made to cover this. But

then boil hard one minute, s1lr- planning can save many minutes do take advantage of the fruits -

ring constantly. Remove from when your actual preserving pro- and vegetables when they are at

heat. skim, pour quickly into glass- cess begins, For instance, 1 have the peak of their season - for it

rs. Melt new wax and pour over jolly: cover. Makes about ten six- ouncc glasses.

I O O

stra whcrry Marmalade

4 cups 42 1-4 lbs: prepared fruit 1' cups :3 lbs.) sugar

1-3 bollle liquid fruit. pectin To prepare fruit: Remove skins

in quarters (mm 1 medium-sized I I I ' b th' th d Gather ill 1 th d 1' 1 1 ho canning or preserving

osange and 1 medium-sized lemon. ' mm; 31 . is int? 0 - 3 n 958 tmo em imes. suci Prassure n me . -

My quarter-5 liar: shave of! and CFRANCE: B.5.RTlg,Nt ll" Ulemlls 1”" l"l9d9” 5p00"s' short-cuts as using commercial A word About 3 3”” deal M u"? "e5P”"IlbImV QIICTTS. CH5. Of . . . . . . . . . . . discard about half or white pan, ;0n5"m9l'yi-9l'”(9. .'p - knives, colander. standard mea- In” ml make ho e ruervy Cookers for Canning for successful canning lies. in the

vmh 3 Sharp kmye 01- scissors. (nenrral Foods, Limited suring cups. lactic, elc.. in one spot - I P99 5 m 13 rubber jar ringsl. grlgaty 15 wh);

slice remaining rind very fine. Add in the kitchen. mZ'94 "31 I0Y- Elmer Imwdewd 9” Expo”-mcms have shm,m that .ll3l'h . this "5"? b ” blglgpnrign

1'2 cup waler End 1'8 Ieaspoon A 'm”'”' 3' '1” Calmd” M” Now comes the most important "quid mm pew" pmducu sushi the most scientific and safest t'ltIJ;10()lg (II,Lal:IlLY00f gynlglrlie yrour cf: Pin's' :.s. of ' ' ' ' ' ' ' ' ' t ' t ' baiklnz 50d?l- min" I" 5 boll am :' ind v ll l' at it's "preserving j . sparkling, flavorful Jams and Jel- - . . ; -

simmer. covered? 10 minutes, tio,:1e'- M”... ,,?.d what 9. wonder. part the actual purchasing of the lies mm never want W 0 back: method for home canning is the depend on. forh;)Vr,i1y aihttty-n8Ven1::Sl'I'

'"l"lnil 0933-Rona”-Vs Cl” ”” ful thrill of achievement. there is fruits and vegetables. 50135 only y . E 'prcssui'e cooker. which heals food W31-V ”"g5v . 0 .b1 '

lo the tedious.' long-boil methodl .0 a u,n.p(,..M.”.e above 11,... 1,0”, about them uliicli makes possi e cgnfs a do'. or 'hr.& for 25:

tight skin of peeled fruit and slip

pulp nut of each section. Add pulp iinz Jams and jellies . . canned avoiding all those that are bruised Wm, the 51,0” boil memod nmde- mg pom; of ...am.. This 15 nw, . L 1' b- and JUICE '0 Umlmlned. cooked mm; and i'r'g('lahles . .. favorite or damaged in anv way. Use only possible by me use of commercial: essaiy for there are four spccitic Telflelflberi Iffc; 5:5 btg" -lllggw gm ' Q ' d 20 min- i- I ' " . ' l ts which roducc food r'pO'il' bf” 'mg5 I” U i - ' rind and simmer. cmere . y rriishes. y those fruits that me firm and pectin the actual boning Mme fowagen. D d ' es um? and mega should be dlpped inns longer. C1-ash Vihoroimhly No woman nerd frar her ability ripe. This 15 wise economy A for j - - - 3 ago in canned foo s. enzym . quickw in boiling water before ..ch . I . . . . . . ' . y . . . . ' . . . . . . r log IWOUI Om? Villa” WHY "99 Slllallc tn ”dn down" ill? marvellous cal- nmv 111': 1,95. results can possibly both jams and jellies is yjust one, moulds. yeasts and bacteria. For beznu -adjusted mm Hw mp of the l”1”l"l95- C0mbl"9 mills and l"”' axy of fruits and Veizeiables thahbe "achieved from the be-"rt Quality "”""Ie' T”: W" "59 ml” 3' 1” Ca""l""z """'."'d f””d5'5."ch, ah sterilized jars. small metal tongls Of 900d qllCIIT sxre 4 cups into a very large sau(-e- are so pxemiml 1., am. coum...-.113: fwnsy peak of ripeness and goodness meal. foul. H5" ”"d C"-mill Wk Are we bat utensil for Wis. For Y nm- reauy run and so rewardinz. Here: . when the flavor is thefullest and arable: NR9 Peas-RC9"! a:gcm:;.-r home canning. sealers should be enamel. curved sides. each . . .. 52.65 To make the l.lEi'l'Il(lla5lPI Add are some suggestions to help youl Govern the ..lI'l0rllI fol" fruits best, and you”;:cIf50 peilceiil. moie lhc piessuighcocgec; gzvice 1 ca: tested for mp” aihughmws bay - t f i . : . d - v . d ' tbl: 3 mg or pre- la and "e rom tie same sne way. e I i . . . . IA y ,':.';:.";...:a”if-ii." .22. ;.1:;;.:.:r.;m.'a.:;g;r...m0” 5” 3" "8" 9” i W ” ” glve h... .. .. 1...... me mm. This easily ac ALUMINUM PRESERVING KE'l'TLES. 12 gt. ..a ' i- ' - ' I ' v iii the ' truc- . . 0 - h.ing to a full ro.iing hail. and boil fashioned method. For theres ncl. fully tahntt Ca0rI;lpni”'e1iry1ed iinns Vow Iy mu mm wmon sealmg them, dzpszss-wnh rack comPl.'. htrd one minute. S11;-ytllz consiant.- -- y need fol concentiatte tihel J51"? manrlj ions ma wokm booklet Then than allowing umm to stand "Dy 1;-. Remove from heat and at omr jelly m xture lo 2; rgit' ',ie nx PYC55 if i ' vd yd . R d.-.3 C1...-..n cloth. stir in liquid pectin. Thcn stir consistency because you add they kvclu gang); sure of safe, success- 9nm:leV”Lf0':he wa-my seem, out and skim by turns for five min- exact amount of pectin needed to: u 0 "Hi - . ca be sure that the ja.-s are ' lites. to cool slightly, to prevent produce the perfect ”jam" or "jcll". gfxughrz. I lb' sIze' :ase of ' ' ' ' ' ' ' ' ' ' floating fruit. Ladle quickly into . But remember this. it is important Importance of Proper S glasses. Melt new wax and pour to follow exactly Ehe instnictioins, Sealing In filling jam and jelly glases, . over marmalade: cover. Makes n that accompany 1 ese commerc a or if for jams and pickles you use I' ' about ten six-ounce glasses. . E R - N E R pecnns, using the exact amounts! On)... J-am masses and 59319;: jars mat came Wm; salad dressy I I2 Eb. SIZE. CCSC Of . . . . . . . . of ingredients called for in eachiln good condjnon .-hould be use 1.1; or ppanut buy”. 0.. olives, . . . - .. l'9C5D0- A150 It Should be "ml-9m'l -discard all those that are Ch-Pd allow about lx'2-inch space at the

RHl.'BATI.F AND STRAW- cans" tho buy he alien . . I - V . Id b . . BERRY JAM depend mu Iov lIuIuly',u":PROd. fejrchaaxlidgeldtlxallltlrd Tilrid xammiig-I I)vr;f5xlI9:SIIVhOl:?):1;tLI?)IIt?h lull? soa-D3 1RillgoKIll)8l'(lorI) xx'lilJ1LIld plglzgulz . , . . . . . , . . , . , . "”"f''''' M "'""""'Y '" '”"" nificent variety or recipes in thel water. rinsed, and allowed to 5., .. ,9... ....,...S a.,.,... me use 0, pngssung COOKERS: cups 2 bsl prepmed mt "oh" and wM'W' booklets that B-CCOMPRTIY eilch b0l- drain Before using 3” 313559” Daraff”n wax in assuring a com V . . T . T .

7 cups v3 lbs.) sugar l-2 bottle Certo

To prepare fruit: slice thin or

chop Ildn not pcaln about. one prtund rhu harh. Crush about one quart ripe strawberries. Combine

fruits. Measure 4 cups into a large saucepan.

To make jam: Add sugar to fruit in saucepan and mix well. Place over high hrat. bring to a. full roll- ing boil, and boil hard one min- ute. stirring r-onsiamiy. Remove from heat and at once stir in Cer- to Then stir and skim hy turns for 5 minutes to cool slightly. to

prevent. floating fruit. Ladle H 4 & Hm Qlllfl(l,V lnlo classes. Paraffin. ma” .,e,e.ab1e,.' fowl, fish, 0' IIALHS Makes about N" glaswsi etc. The Pnzsro CO0KF.R- W U” U ,2 CANNRRiamarleoflinaatquality ,.mL.',? '5 2.3.1, M materials and comes equipped ".0 5 ;l';'::L 'Ih '. I pa 1., f87I(, wire can- ' ' 3., i:;.:m..:.:.i .(copy of the N3u.;. QollJlAlY! Th o Easier cker Right now Strawberries are at their , valuable recipe and instruction "0. 7 ,”,Im., "' ” 1 I . , - r - . .,,,.,.., --T... M...i.m Guide to an." 531,95 , . best for preserving and we strongly 1. , Pressure Cooking and Cam aka th o SUGGESSI.-"L n...z". na..a...m.. .........n N 2' :.':,.l';:2l"-3 32,11: .,. IIOIII. W1 CERT cam. you canning "mm mm. W. need for safer home canning 0' ;uu':,

PRESEIIIIIIIG

USE

man .143 muss

in n ma.

l'I?!iM ."H'i mu Nllh .

'-v as in; v.xxxV.x

VICERDY RUBBER JAR RIBS GIVE A PERFECT SEEM

USE NEW

RUBBER

JAR RINGS

EACH SEASON

in a shelf full of gleaming. temp-

found it a splendid idea to set out all the equipment I need for that particular dag. most of which is found in the average homemak- cr's kitchen. Assemble all the nec- essary Jelly glasses and Jars and wash them thoroughly in warm soapy water: rinse them well. Or do the same for pint and quart sealers. Make sure your pressure cooker is in good wurkliig condi- tion if you are planning to do can-

those in perfectly fresh condition.

serving by the size of your family

Hero II "In PIESVO LOOK"-

4 SIZES

I LIQUID DUAITS HOLDS 4 OUAIT OI

Ideal for quantity cooking. for

and large meal cooking. NATIONAL PRESSURE COOKER (0. (canaoa) LIMITED WALLACEIURG ONTARIO

AND EVERYTHING ELSE that you want to put away for a wonderful winter. When you start to can anything. you want to be sure that theylli all turn out good and ROGERS HARDWARE is the spot where you can be sure of results when you buy your canning not-ds lu-re. Why take chanccs? Got the best and got it quickly at ROGERS HARDWARE, when you want it!

Here are it few suggcstions:- CANS and COVERS - MASON JARS - JAR RINGS PRESSURE COOKERS in assorted sizes and types.

SPECIAL 1 Famous IVES WAY CANNER

lilfi z'3l7tl

rwozvrs "If It's Hardware We Have It''

is then that they are the least ex- pensive as well as the

your home preserving is really worthwhile project.

best and then a

More Successful Jam and Jelly-making with tNaiural Fruit Pectin

amount of fruit as with the old-

bered that the recipes for powder-

tle or paclcagc of commercial fruit pectin.

ENJOY BERRIES um

These. as

lped or cracked. etc.

jars and sealers should be ster-

YEAR 'ROUND

MASON JAR TOPS.

quarts. case of 12 31.75

MASON FRUIT JARS. pints. case of 12 1.48

per dozen

35:

the most. compleic seal. Always

complishcd by filling thcm partial-

l0P Of the zlzisv-this gives ample

plcie seal. Always use new wax,

liiized in boiling water.

for old wax can cause spoilage. Be

Make your Canning and Preserving chore easier

room Music none

167 Queen St

Get Your PRESTO

MILLER BROS. LTII.

145 6!. George St. Phone 555

Recipe booklet

under the label of evcryl bottle and In every package. Each type ha apa-

)5u'Il be proud

Ink

1'0 say”l MADE IT "

Familieslarelllafbers A Jam and Jelly

I t

And in thi

keeps its With Certo

and you 9etE.7&o..r.v from your fruit

You'll make the lovclipst jams and jellies with Certo - easily - quickly. For Certo is a

highly concentrated fruit

pectin product. and pectin is

he natural jellying substance extracted from fruit.

You need only a one-minute

ull, rolling boil with Certo.

You don't boil down your

precious juice. so you average 5071: more jam or jelly from the same amount of fruit.

s short boil your fruit fresh. natural taste and color. there's a kitchen-tested

recipe for each kind of fruit. Follow the simple directions carefully and you'll have lovely. sparkling jams and jellies every time.

Theyfll taste better - look prettier - tum ouv right.

-kc your Flak

LIOU

avstats Coda in aitliar term will

give you oqvlly good aeaoloa.

APro&MoIOOnonlPOOJa'

Io-)'

GEM FRUIT JARS.

souls iwo pound tins . . . . . . . . . 515.95

SMALLMAIPS

STRAWBERRIES-STRAWBERRIES-STRAWBERRIES

while they last.

LE DEL.luf'Rv M VNI IHO7

have fresh ibcrrics arriving hourly which guarantees you fresh berries Order your supply here and we will deliver than direct

to the cannery if you wish.

IF YOU CAN THEM AT HOME

We have everything you need or low- csi prices. Coma in today.

ERHZEMVKIS '- SC-Il!l!lIlfI.ii.Vll.I.S m' KIIQIIIEISIMVTIIS C EHHQHMVHIS

QSTRAWBERRIE - STRAWBERRI& -STRAWBERRIES - STRAWBERRIES

nawnmanims-smawnaiuuns-smawnEnnm)s4

' ii-'"3”i"ii STIIAWBERRIES 933930 Cooker-Caniicr Today eTrj'-'nyn:3I1Mm. 53 Cooker-Canner From - NOW Ill QOOC SIIOOIY

211 lumen St.

The.

camuua and PRESERVIIIG

Season is Here! V See us about your needs

SllAMA'S lirocertoria

' Phone 1396

J .