“BLUEBERRIES (CANNED) 
th 
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 min. 
at 5 lbs. pressure. 
Select. firm, slightly under-ripe fruit. Wash carefully. 
Pack into sterilized jars. Add hot light or medium syrup. 
Adjust caps. Process 20 minutes in boiling water bath. 
BLUEBERRIES (FROZEN) 
Select firm fruit. Pick over, wash, drain well. Pack 
1 part by weight of 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. 
BLUEBERRY JAM 
41% cups—2 1, lbs. pre- To prepare fruit, crush about 
pared fruit 144 quarts fully ripe  ber- 
7 cups—8s lbs. sugar ries. Add juice of 1 medium 
1 bottle pectin lemon and grated rind of 
4% lemon. Measure sugar 
and prepared fruit into large 
_ kettle, mix well, and bring 
to a full rolling boil over 
hot fire. Stir constantly be- 
fore and while boiling. Boil 
hard 2 minutes. Remove 
from fire and stir in pectin. 
Skim; pour quickly. Par- 
afin at once. Makes 12 
glasses. 
FROZEN BLUEBERRY WHIP 
1 cup sieved Blueberries Combine Blueberries, sugar, 
1-3 cup sugar lemon juice and salt. Let 
2 tbsp. lemon juice stand 10 min., or until sugar 
Few grains salt is dissolved. Beat egg 
2 egg whites whites stiff, but not dry, 
fold in berry mixture. Pour 
into freezing tray of auto- 
matie refrigerator; set cold 
control at point recommend- 
ed 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 nor- 
mal. Serves 4. 

