Estimated Nutrition (whole recipe, rough)
Counts 5 of 6 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 5 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Apple Juice | 1 medium (182g) | 95 |
| Corn | 1/2 cup kernels (82g) | 77 |
| Strawberry | 1 cup (152g) | 49 |
| Sugar | 1 tbsp (12.5g) granulated | 49 |
| Salt | 1 tsp (6g) | 0 |
| Water | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- two cups of strawberry juice to four cups of apple juice
- four cups of apple juice of the juice of one orang-e
- 9 cups of corn use 1 cup sugar
- 1 cup sugar
- 2 cupfuls water
- 9 cups of corn i use 1 cup of water
- 1 cup of water
- 1 cup of sugar
- four cups of apple juice
- one orang-e
- 3 min i t2
- 3 min
- 5 min
- 8 min
- 15 min
- 6 min
- 30 min
- 20 min
- 22 min
- 3 hrs
- 2 hrs
- 4 hrs
- half teaspoon- ful salt
- salt
Directions
extract and a little yellow coloring'. Strawberry, two cups of strawberry juice to four cups of apple juice. The orange jelly was made by the addi- tion to every four cups of apple juice of the juice of one orang-e and one lemon with a few drops of oil of or- ange added, and some orange color- ing. Orange marmalade was made in the same way, only some sliced or- anges were added. In adding lemon or orange juice or any flavoring oils to the jelly it is better to w»it until the jelly is about to set, or as cool as possible; otherwise the heat will drive
off the highly volatile flavoring oils. For yellow coloring I use tincture of curcuma or tumeric. It is cheap and absolutely harmless. For red use cochineal or any of the vegetable col- ors which may be had at any drug store. For orange use a mixture of red and yellow.
Economical Jelly.
I boil my plum, apple, etc., parings and make the juice into jelly, so noth- ing is lost that might be used as food. —Mrs. W. R. Crow, 1153 Forty-ninth avenue Southeast.
Canning Vegetables and Meats
Time Table for Cold Pack Canning of Vegetables and Meats.
Scald or Blanch
Boil in Cans
Tomatoes and Corn
Corn (on or off cob)
Dandelions
Greens (all others)
Beans (Lima or St.)
Brussels Sprouts . .
Sauer Kraut
Cauliflower
Sweet Potatoes ....
Beef and Pork
Poultry and Game..
|1 to 3 min I T2, C8
5 min. 5 to 8 min.
5 min. 15 min. 15 min. 15 min.
6 min. 6 min. 6 min. 6 min.
30 min. 20 min.
|22 min. |1% hrs. I lhr. 1% hrs. iy2 hrs.
3 hrs. 2 hrs. 2 hrs. 2 hrs. 2 hrs. 2 hrs. 2 hrs. 2 hrs. 2 hrs. 2 hrs.
1 y2 hrs. 1 y2 hrs.
2 hrs. 1% hrs. 1 y2 hrs. 1 y2 hrs. 1 y2 hrs.
4 hrs. 3% hrs.
3 hrs. 3 hrs.
1 % hrs.
Vegetables
Oven Canning for Vegetables.
It has been said that the oven can- ning is not guaranteed to be sure for vegetables and meats, but I can all my vegetables and meats — everything except preserves, in the oven, and never had a can spoil in years. This is much easier and much more eco- nomical than any other method. It is fully described under oven canning for fruits. If your fruit, etc., boils over, and the can is not full, fill with hot syrup, or vegetables with boiling water."
To Can Corn.
Carefully cut corn from cob. To 9 cups of corn use 1 cup sugar, % cup
salt (scant), 2 cupfuls water; boil 20 minutes ana can. This will be sure to keep. Many people have tried it and it never failed. — Mrs. Williams.
Salt Canned Corn.
For 9 cups of corn I use 1 cup of water, 1 cup of sugar and % cup of salt. Boil five minutes and seal. When opened in winter the corn should be soaked in cold water for one hour. — Bertha Blowers, Hood River, Or.
To Can Corn.
Have corn just the right age. If too old it will not keep well or be nice. Clean silk from corn with vege- table brush, cut from cob and scrape the cob lightly. Fill your jars full and press down so the milk will stand on top. Seal and place in boiler with wooden grate on bottom. Place jars on this and fill boiler with water to cover jars. Cover the jars with a heavy cloth, then the top of the boiler with heavy paper; then the lid. Let come to a boil, then keep fire very low and simmer Zy2 hours, remove from fire and let stand In the water until cold. I use Economy jars. Corn put up in this way will keep several years. In preparing for table put corn in pan and add sugar, salt and butter, with a little water; simmer on back of range % hour; then add a little milk or cream. You will find this very nice. I can beans and peas the same way, only filling the jars with cold water with a half teaspoon- ful salt for each jar of beans. — Mrs. E. G. Compland.
To Can Corn.
Cut the kernels lengthwise with a knife, then scrape with the back of the knife, thus leaving the hulls upon the cob, fill jars with corn and a lit-