BLUEBERRIES (CANNED) 
Select firm, slightly under-ripe fruit. Wash carefully. Pack cold in sterilized 
jars. Add light or medium syrup, as your taste prefers to within one-half inch 
of top of jar. Adjust caps. Process in pressure cooker 8 minutes at 5-lb. 
pressure. 
Select firm, slightly under-ripe fruit. Wash carefully. Pack into sterilized jars, 
Add het, light or medium syrup. Adjust caps. Process 20 minutes in boiling 
water bath, oo ah 
rs 
BLUEBERRIES (FROZEN) 
Select firm fruit. Pick over, wash, drain well. Pack 1 part by weight or 
sugar to 4 parts by weight of fruit (1 cup sugar to 6 cups fruit); or in syrup 
to cover. Seal boxes and quick freeze. 
a ad: 4 ' 
a BLUEBERRY JAM 
4) cups—2%4 ibe.. prepared To prepare fruit, crush about 144 
4 trait quarts fully ripe berries. Add juice 
7 cups—3 lbs. sugar of 1 medium lemon and grated rind 
of 1% lemon. Measure sugar and pre- 
pared fruit into large kettle, mix well, 
and bring to a full rolling boil over 
hot fire. Stir constantly before and 
while boiling. Boil hard 2 minutes. 
Remove from fire and stir in pectin. 
Skim; pour quickly. Paraffin at once. 
Makes 12 glasses. 
1 bottle pectin 
FROZEN BLUEBERRY WHIP 
1 cup sieved Blueberries Combine Blueberries, sugar, lemon 
1/3 cup sugar juice and salt. Let stand 10 minutes, 
2 tbsps. lemon juice or until sugar is dissolved. Beat egg 
Few grains salt whites stiff, but not dry, fold in berry 
2 egg whites mixture. Pour into freezing tray of 
automatic refrigerator; set cold control 
A at point recommended for freezing ice 
cream. Freeze until slightly firm. Place 
in chilled bowl. Beat smooth with 
rotary beater. Return to tray and 
freeze firm. Reset control to normal. 
Serves four. 

Ask your Grocer for Blueberries: Fresh under TRU BLU 
brand, canned under South Haven brand. Quick frozen under 
several brands. 
