The Goodly Guava


 CANNED GUAVAS
 There are several ways of canning guavas. They may be canned
whole, peeled, or unpeeled; may be halved, seeds removed by
means of the dilver or a fruit press, and this pulp returned to
halves and cooked with them. Or shells and pulp may be cooked
separately.
 Wash, remove blossom end. Peel, if skin is blemished in any
way. Cook two to three minutes (according to size and ripeness
of fruit) in boiling, thin, or medium syrup. This preliminary
cooking is given in order to have full pack when processing is
completed. If "peach" pack is desired and guavas are large and
thick meated, halves may be packed in jars, after very slight pre-
cook, in over-lapping layers. The concave surface of each half
should be downward and the blossom end should face the glass.
Add a tablespoon of hot syrup with each layer. Process 20 to 25
minutes.


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Fig. 3.-The fruit press is indispensable equipment in the preparation of
 guavas. This one is of heavy weight aluminum and will last a lifetime.
 It will be found useful in many other ways about the kitchen.