The Bismarck Tribune Newspaper, September 10, 1929, Page 3

~ YAKIMA= | LOGAN'S “We Thank You” ; ning needs, the peak. Stop and Shop at Logan's 51 Years on Third Street We are prepared to supply your can- Peaches are now at 8:45 - 10:30 — DELIVERIES — 2:30 - 4:30 Saturday Night Close 8 o'Clock. Rf _ All Phones 211 : Dick’s Peach Week Specials BID. CAN ....creccecsecscvesersereesseees CRISCO CANEand MAPLESYRUP 3%; PANCAKE FLOUR Cocoa, Mason Jar, quart ae 2lc — Eye, 6 boxes .... Peas, 18K Table Grapes, 18K, small size, 2 — DELIVERI 10:30 a. m.-4 a ee ot Get Zour Peaches Here This Week Peaches, per crate . Pears, Py wae per crate . Mason Fruit Jars, all sizes Kerr Fruit Jars, all sizes _, Glass Top Fruit Jars, all sizes “No. 2 1-2 can.... 118 Third Street 23c sweet, new pack, 4 66c Prunes, 40-50 size, 2 lbs. ....scenes 33c 49c tfi30 __THE BISMARCK TRIBUNE TUESDAY, NE TUESDAY, SEPTEMBER 10,1920 0 are here ~ Ripe—Luscious and Blushing from the warm sunshine of the Yakima Valley, these de- licious peaches are now ready to put into your jars for use next winter. Now is the time when they are at their best—reasonable in price and of splendid quality. Just think what a satisfaction it will be to have row after row of shining jars filled with - this golden fruit But they must be canned while they are here. lay. Order your Yakima Valley peaches today. Easy ways to can peaches. Fill Your Fruit Shelf With Luscious Yakima PEACHES Just think how glad you'll be to open the fruit pantry and see these lovely, shining rows of jars, filled with luscious Yakima Peaches—the king of ali canned fruits. NOW at Their Best This is the week when they are at their best—the supply is plentiful, the price is reasonable. Out in the Yakima Valley the sun and breezes have packed this beautiful fruit with sweetness and rich flavor. You can seal this for your delight and the en- joyment of your family during the months to come. , Easy to Can Modern canning methods make home canning easy—and there is nothing you can serve that will be appreciated more than the delicious Elbertas or Hales from Yakima. Be sure you can enough—you'll be surprised how often children will say: “Mother, let’s have canned peaches tonight.” ° YAKIMA VALLEY PEACH BUREAU Yakima, Washington VWAKIMAS=D AC 1 ES We suggest that you do your Canning Now Quality Is Now at the VAKIMA= |has been boiled 5 minutes. Precook | THIS IS THE WEEK CAN The time is short—don’t de- HERE ARE TESTED WAYS TO CAN PEACHES Hot Pack Method This method combines the advan- tages of the Open-Kettle and Cold Pack Methods. The fruit has the same texture throughout the year, and bacteria are killed in the pre- | cooking process. Also, the fruit is kept from discoloring. In case of | Peaches, remove skins by blanching | (unless ripe enough to do so without | this process); in canning prunes, simply pit and halve—do not remove ; skins. Add fruit to boiling syrup— which has been made from 1-2 to 3-4 cup sugar for each cup of water and | for 5 minutes at simmering point. | \ Fill container while boiling hot, and i “paddle” the sides before placing | cover on, and process immediately. Proceed 12-15 minutes; seal imme- | diately. It is not necessary to add extra juice. Cold Pack Method Prepare the fruit carefully, sclect- | ing it with attention to ripeness. In} }ease of peaches remove skin by | | blanching, pit and halve. If prunes | to wash and pit the fruit. Do not | remove the skin of prunes. Make a syrup of sugar and water, cup for | cup, and let boil 5 minutes. Fill the | | jars with hot syrup, taking care to | “paddle” well around the sides to al- | low air bubbles to escape, and place ; jars in the hot water bath. The | water around the jars should boil 15 | ; to 25 minutes, depending upon the | firmness of the fruit. Jars should be ; fealed immediately upon removal from water. When cool, wrap in Paper and store in a dark, dry place. | OPEN KETTLE—Cook fruit in a | medium syrup, in a sauce pan, until tender. Place in hot sterile jars, fill with boiling syrup and seal imme- diately. If desired, the syrup the fruit is cooked in may be retained j and used for jelly making, and fresh syrup poured over the cooked fruit. OVEN METHOD—Wash and pack fruit into hot sterile jars to within 1 inch of the top. Put sterile rub-| bers in position. Pour over the fruit the boiling hot syrup to cover. “Pad- | dle” to remove air bubbles. Adjust lid loosely. Place in oven at 275 de- grees for one hour. Remove and seal immediately. - PRESSURE COOKER—Follow general pressure cooker directions. Sterilize at 5 to 10 pounds pressure Fi 10 minutes. TO EACHES*) | are to be canned, it is only necessary | & Richholt’s Cash and Carry [eer] Grocery ==] THE ORIGINAL CASH AND CARRY STORE — A FEW FANCY DRESSED SPRING CHICKENS, per Ib. ......6..000e Sees 32c Get Our Price on Peaches before you buy. Canning Supplies of All Kinds FRESH EGGS, Per Aozen ....cccccsevccvecverves, Nielote wigs 30c SWIFT'S QUICK NAPTHA SOAP, dite oe sae 39c FRUIT HEADQUARTERS i Extra Fancy Peaches, (selected for size and color), per case guanine $1.39, California Seedless Grapes, BRAD CPW 6. ob ick and engsassneaee, § 1'.95 Canning Supplies A Fruit Jars, quarts with screw tops, POP CORON bo. ccc h eee sec eese ev ces 97c r Fruit Jars, quarts with glass tops, POE CORON 5n6 sch escent ton sessed $ 1 ‘22 Rubbers, PEC DAGUADE osu acdenesaiscr sess acca 5c¢ We Are Carlot and Quality Cash Buyers of Fruits : Selecting the Finest of the Crop Mandan t ) nar GUSSNER’S*: Since 1883 GPT 1a nn en a ae al me Open till 10 o'cleck Saturday nights PHONE 816 311 SEVENTH STREBE This is the week to buy peaches and plums for canning as the quality is at the best and the prices are at their lowest on account of the fruit short- age in the west.