Canning Strawberries - Mrs Fenstermacher
the it the the THE WAY TO KEEP STRAWBERRIES A number of persons have asked for a recipe, for canning strawberries for exhibition purposes so that the fruit will retain its shape and color. The following recipe is one that Mrs. C. H. Fenstermacher secured last year In Minnesota and by which berries that were canned held their shape and color perfectly. It is a recipe that Is recommended recommended by Mrs. J. M. Daily, director of the city and county school gardens and canning clubs and that Mrs. Fenstermacher Fenstermacher has kindly given in response response to a request for her method of preparing the fruit. Scald glass fruit j.rs and allow them to cool. Pack them with larire and perfect berries that are not over ripe and lay the tops on the Jars. Into a large granite kettle place a rack for holding: the Jars or lay a clean, folded dishtowel on the bottom of the kettle and place the Jars on the towel. Fill the kettle with cold water almost to the top of the Jars and place it over a slow fire. It should require about twenty minutes to come to a boil and as soon as It begins to boll lift from the fire. While the water is boiling prepare a light syrup, two small cups of cane sugar to 3 quart Jars of the berries. Boll the Syrup and when the water in which the Jars of fruit have been placed has come to a boil lift wis Jars out one by one, quickly pour the boiling syrup into the cans until they are full. If air bubbles form In the Jars run a silver knife, sterilized In boiling water, to the bottom of each Jar, around the edges until the bub bles are all released. Have the rub bers sterilised and screw the tops on the jars, being careful that the jars are filled to overflowing. After the jars are sealed turn them upside down until they are cool. This prevents -.is berries from rising to the top of the Jar and remaining there After the Jars are well cooled and the fruit has absorbed all the syrup it will hold wrap each Jar In paper to keep out of the light and set In a cool place.