Can Surplus Fruits and Vegetables


  For a sauce or marmalade take sufficient fruit to make I quart of pulp, removing the skins. Add 1/2 cup strained orange juice or half orange and half lemon juice, and cook the mixture rapidly until thick. Add 2 to 3 cups of sugar and cook to the desired consistency. Seal boiling hot in hot jars. Spice may be added if preferred.
                            PLU31S
  Cultivated.-Select sound, uniformly ripe plums. Prick with fork. Let stand in hot medium syrup until cool. Pack in jars as firmly as possible without crushing; add syrup, somewhat concentrated, and process quarts 12 to 15 minutes.
  Wild-Select well-ripened but not over-ripe fruit. Wash and drain. Prepare medium syrup and when boiling add plums. Cover and remove from fire. If plums have considerable acidity, when cold-preferably the next day-drain off juice, add sugar sufficient to make a 50 to 60 percent syrup, bring to a boil and boil 10 minutes. Add plums and again set aside. When cold, if plums are tender and slightly transparent and syrup somewhat heavy, pour into hot, sterilized jars, seal and simmer pint jars 5 minutes. These wild plums, with their peculiar acidity and tang of the skin, are not only fine for canning but for juice, jelly, and butter making. (See "Plums, Wild and Otherwise" for other utilization recipes.)
                  ROSELLE OR "JELLY" OKRA
  Pick calyces as soon as they are full grown to get best flavor and jellying quality, and to extend the roselle season from November into February-providing, of course, there are no frosts.
  Roselle Sauce.-When served as sauce, use equal measures of calyces (with seed removed) and water. Cook gently until tender in open kettle. Sweeten lightly, bring to boil again, pack at once into hot containers, place in water bath (at boiling) and process quarts 8 to 12 minutes. If a smooth product is desired rub through a fruit press before sugar is added.
  Note: This annual has been tested sufficiently to indicate its value and to warrant more extended cultivation in the warmer sections of Forida. The plant is a vigorous grower and bears abundantly. The stems are reddish in color and branch profusely. The blossoms fade within one day and the calyces, which are the edible portion, are ready for picking abouL three weeks after the bloom appears. These are open pods, much smaller than the ordinary okra, bright red in color, and contain a very pleasing and refreshing acid. Roselle practically takes the p:ace of cranberry, and a few bushes of this ornamental and useful plant should be found growing in every garden in South Florida for making "ade", sauces, and jams.