CD rt tp ar e I 1 a M processing P OCE 1 no required hot water er pressure kressu ro cooker vegetable preparation bath min mi min lbs wash precook 3 minutes asparagus pack ISO 40 10 beans wash string cut or leave string wax whole precook 5 minutes 40 10 shell grade wash precook beans lima 5 minutes then pack ISO 55 10 wash retain stem cook beets 15 mm min slip skins pack 40 10 remove outer leaves wash cabbage brus precook 5 minutes add sels sprouts fresh water 40 10 wash peel precook 5 carrots minutes pack hot 35 10 remove outer leaves wash cauliflower precook 4 minutes pack 35 10 remove husk precook 5 corn on cob minutes pack 80 10 cut from cob precook 5 corn minutes pack 80 10 wash steam to wilt pack greens loosely 60 10 parsnips wash pare precook 5 turnips minutes pack 90 35 10 shell grade use young peas precook S 3 min pack loosely 60 10 pumpkin cut in pieces steam or bake squash until tender pack ISO 60 10 pack cold add salt sauerkraut no water 30 follow this chart for canning see recipes below canning queries pressure cookers and other can ning equipment win be working overtime to take care of garden produce tills this year and those of you who have canned foods undoubted ly know that it a a big task but not a thankless one when it comes to next winter s eating there a no other food task so gratifying gratify mg as canning tor for once you are finished you have loaded shelves to look at in order to avoid canning mistakes and fall ures check over these points first garden fresh sound ripe vegetables are the only kind worth canning unsound produce does not improve during the canning proc ess and it a a waste of time money and food to put stale vegetables into jars select all vegetables ables as carefully for canning as you ifould would for your most finicky guest and you 11 be a long way toward success tender peas small beets plump shiny corn crisp and meaty beans etc all will give satisfactory results be cause they are prime produce to begin with every vegetable should be washed thoroughly before the skin Is cut or broken why because some of them have dirt and fuzz that Is difficult to remove once it becomes mixed with the juicy con tent pre cooking and hot packing gives best results as this method shrinks the vegetables and gives a better looking pack as well as less shrink age in the jar use pressure cooker some women can can consistently and successfully by processing eatables in a hot water bath either they are very careful workers or just plain lucky however tool fool proof results are best obtained by using a steam pressure cooker it Is possible to bring food to a higher temperature in this way and kill harmful bacteria thus avoiding spoilage canning also may be done in much less time with a pressure cooker and there is less anity to lose food values in this way fortunately the equipment Is now available or in many commini ties it is obtainable on a communal basis at a canning center or such boil before serving one of the basic rules tor for home canned vegetables Is to boll the canned legeta ble 10 to 15 mm min utes before tast ing or using never taste a vegetable which you may suspect is spoiled if you are certain of spoilage discard it if not sure cook it first and then taste this boiling is best done in an open saucepan the rule applies to all vegetables except tomatoes and red which are acid eatables and hence in a somewhat LYNN SAYS glamorize foods before serving for both fruit and vegetable sal ads you may use the prongs of the fork for fluting such things as cu cumbers and bananas use vegetables prepared in molds to make vegetable platters more at carrots peas and spin ach are nice to look at when served in a ring mold use a contrasting contrast mg colored vegetable in the center of the mold LYNN CHAMBERS MENU braised lamb steaks potatoes green beans carrot raisin slaw biscuits and honey fresh cherry pie beverage different class from non acid vege tables such as peas beans corn etc some questions always come up concerning particular vegetables les during canning time tapi typical cal queries are these and here are the answers what causes cloudiness in canned peas this may be caused by in sufficient cooking or some mineral in the water used for canning prop er pre cooking or soft distilled wa ter eliminates the cloudiness how high shall I 1 pack vegetables pack them to within inch of the top of the jar except peas uma lima beans and corn which are packed to within one inch of the top to allow tor for extra expansion what causes corn to turn brown in the can most often this Is due to a high tempera ture used during canning which carni elizes the corn sometimes a high deposit of mineral such as iron in water used for canning will cause it why do beets turn white this may be due to certain varieties or to too old beets use the very dark red kind and see that they are young and freshly gathered why do vegetables fall fail apart when home canned this is due to over or overcooking in pressure cooker or water bath watch the time and check with timetable to avoid this error shall I 1 over process or under proc proe ess neither Is good but under processing probably will result in spoilage while overcooking will give you wilted looking goods that do not hold their shape how much shall I 1 can at one time unless you have help for preparing the vegetables it Is best to do it in several small batches so vegetables do not spoil if you can get the produce from garden to kettle or jar within two hours you are working according to the best rule much depends upon your own speed and ability how much salt should be used season s n according to taste or not at all most people are satisfied if one teaspoon of salt to each quart of vegetable Is added as a last meas ure to t the e jar before it is closed should jar tops be wiped before cover Is placed on jar yes this is essential to remove any bits of vegetable water or salt which might prevent a perfect seal what kind of covers should I 1 use there are a number of good vari varl aties available and each should be used according to the manufacture er s directions released by western newspaper union ring black or green olives around the sides of a meat salad bowl to make it look attractive never overcook food it if you want it to look nice on the platter have it crisp looking even if cooked if vegetables lack appeal for the children invest in a set of fancy vegetable cutters and use these for a change to add interest use your gayest mats or laneil linens ris when serving out on the porch or lawn pottery and heavy goblets are ideal for service here