The Bismarck Tribune Newspaper, September 13, 1928, Page 9

ARE HERE Best for Canning--Best tor Eating Stacy-Bismarck Compariy Wholesale Distributors — e \1| Perfect Canning : H= a jar of Lorain Oven- canned fruit or vegetables up to the light. ‘The fine color and firm texture canning is one of the joys of ‘ ‘will yield a thrill of satisfaction owning a Reliable Red you shouldn't miss, And when | Wheel Gas Range. It la the Seacern, quick, easy way fruits and vegetables for winter tee. Ask us for a Lorain Oven canning : Montana-Dakota | . Power Co. Phone 727 ~ : -510 Broadway” Cost “The Pride of Perfect Canning” (AKIM Me here "Be ready for this Opportunity Season by getting your jars, sugar, kettles, and other supplies now. Below are given some modern canning methods—clip them for your later use. . Big—Ripe—Luscious—ready to melt in your mouth. x A= FACHES Delicious to eat now with cream and sugar, delightful to contemplate eating next winter, when they have been canned so as to capture their wonderful flavor and dainty goodness. Now is the time to can them—they’re at their best. This is a “peach year”—the time when -many thoughtful home canners put up enough to do for two years. Be sure you have a good- ly portion of your jars filled with this royal fruit—then you and your family and friends can enjoy it during the months to come. ; . Here are ways to can them— Hot Pack Method (Peaches) This method combines the ad- vant s of the Open-Kettle and Cold Pack Methods. The fruit has rocess. Also rom discoloring. structions: 1, Remove skins by blanching (un- less ripe enough to do so with- . any in the pre-cookit the fruit is kept Special in: out this process) 2, Add to boiling syrup—which * has been made ee die ie cup sugag for each cup of water and has been boiled Santen. ba Precook for 5 minutes at sim- mering point. Fill container while boiling hot and “paddle” the sides before laci: cover on, and process im iately. . Process for 12-15 minutes. Seal immediately. It is not nec- essary extra juice. Cold Pack Method Have ready syrup made of from 1-2 to 3-4 cup sugar for each cup water, boiled from 8 to 5 minutes. Allow about one cup syrup’and one Prove peach pit to each quart ruit. Se aa Prepare the peaches one jar at a time. Put. in large square of cheesecloth or wire basket- and Can Plenty of Peaches — This Summer You know how the whole family likes therh—the big, blanch by plunging jnto boiling water. Leave 3 minutes, then cold- dip by immersing quickly in cold water. Peel with aid of silver knife around stem end, halve, re- move pits and | ape in jars, con- cave side up if for exhibition pur- poses. Pour hot syrup over peach- es at once and adjust tops loosely; hen jars in bath of hot water and let boil for 15 to 26 minutes. After they have come out of the canning bath they should be sealed at once. OPEN KETTLE—Cook peaches in a medium syrup, in a sauce pan, until tender. Place in hot sterile jars, fill with boiling syrup and seal immediately. If desired, the syrup the peaches are cooked in may be retained and used with other fruit for jelly making, and fresh syrup poured over the cook- ed fruit. OVEN METHOD—Wash and pack fruit into hot sterile jars to within 1 inch of the top. Put sterile rubbers in position. Pour over the fruit the boiling hot syrup to cover. “Paddle” to remove air bubbles. Adjust lid loosely. Place in oven at degrees for one hour. Remove and seal immedi- ately. PRESSURE COOKER—Follow general pressure cooker directions. Sterilize at 5 to 10 pounds pressure for 10 minutes. luscious Elbertas and J. H. Hale peaches from the Yakima Valley. iThey’re ready now—just in their prime and plentiful. Ramee: the times wine, sam ¥ oe enone ¢ congas peaches ‘before spring or to skimp yourselves. No Lea porting dig ie ailing Petipa up an abundance now—while you can get them. And think what a contented feeling it gives to look at row upon row of jars filled with this delicious fruit— ready for any emergency. EACHES;) 3 BEST FOR CANNING BEST FOR EATING (AKIMA VALLEY ; Yokima, PEACH BUREAU Was, oo ” ‘we ~GUSSNER’S "x; "WE ARE FRUIT HEADQUARTERS Extra Fancy Peaches, (selected for size $ 1 09 ' e and color), per case .....00s, Sime eee ‘$2.75 Fancy heen Pears, Wealthy ‘feniee ce 94c SOIT wine 15 per peck 50c We Are Carlot and Quantity Cash Buyers of Fruits Selecting the Finest of the Crop TRADE AT "is GUSSNER’S "2 AND SAVE — Electricity is the ideal cooking heat. It is supremely clean; convenient and easy to use; flexible in control—a slow, even flow of heat or an intense high heat by turning a switch; and produces scientifically accurate results, The modern kitchen range is electric with a well constructed economical oven in which the proper cooking temperature may be had and held for hours. A Super-automatic electric range turns itself on, at the right time to begin cooking and turns itself off when the cook- ing is done—then keeps the food hot until ready to serve. Maintained Heat Control, securing a definite amount of heat and keeping that supply constant, bakes perfect roasts and cakes, It is invaluable in oven canning where a constant temperature must be maintained in order to sterilize fruits, vegetables and meats. Electric Oven 1—Switch the lower unit on high. 2—Place jars in the oven. 3-—Set temperature control to desired temperature and process suggested time, For further information call the Hughes Electric Co., for Hotpoint canning book. i How to Can in the Phone 222 Today Hughes Electric | 7 eS