OCR Text |
Show The Dragerton Tribune, Dragerton, Utah TUESDAY, JUNE 26, 1951 Alan Ladd May Join Warners When Present Contract Ends Garden Vegetables Always Ready for Table If They Are Treated and Canned Properly By Lynn Chambers Wash, precook 3 minutes, pack Wash, string, cut or leave whole; precook 5 minutes Shell, grade, wash; precook 5 minutes, then pack Wash, retain stem; cook 15 minutes, slip skins, Bean; Beans, Lima Beets pack Brussels Cabbage Use of Pressure Cooker Helps Assure Safety VEGETABLES BELONG to the non-aci- d group of foods, and this means that, to - be panned with safety, they should" be processed at high temperatures for a long period of time. The pressure cooker should bev fitted with a rack at the bottom, a tight cover that will hold in the steam, a petcock and a pressure gauge that will give accurate tem- Preparation Required Asparagus . Remove outer leaves, wash; precook 6 min., add Sprouts fresh water Wash, peel; precook 5 minutes, pack hot Carrots Remove oute.- leaves, wash; precook 4 minutes, - Cauliflower pack Remove Corn on Cob Corn, Whole-Kern- Greens, husk; precook 5 minutes, pack Cut from cob; precook 5 minutes, pack Wash, steam to wilt, pack loosely Wash, pare; precook 5 minutes, pack Shell, grade (use only young); precook 3 min., pack loosely Cut in pieces, steam or bake until tender, pack Pack cold, add salt, no water ........ el ail kinds Parnsnips, Turnips Peas Pumpkin, Squash Sauerkraut Prepare Canning Vegetables Correctly (See Directions Below) Processing Vegetables ITS EASY to bring the ' garden vegetables to the table, even in midwinter, if you put them . into jars now. Then, when you want them, theyll be at your beck and call, providing menu as Inspiration well as nutritious food Canning Day Menu Potato Salad Cold Baked Ham Green Beans, Crumbled Bacon Bread and Butter Sandwiches Pickles Melon Wedges with Lemon Beverage perature for processing. To use the cooker properly, place an inch or two of water in the bottom, and the filled jars on the rack. Prepare only enough jars to fill the cooker. Adjust the cover and fasten tightly. The petcock should be left open to release air in the cooker, for five to seven minutes. Then close the petcock and allow the temperature to come to the desired amount. Start counting processing time only after the desired tempera ture is reached. When processing time Is complete remove the cooker from the fire and let the pressure return to zero before removing the cover. Remove jars from the cooker and set on several thickness of cloth or g vari newspaper. If the ety is used, the 'lids should not be tightened or adjusted. Let these cpol in the upright position, away from a draft. Store in a cool, dark self-sealin- place. the matoes which are acid, as well as LYNN "AYS: all meat, poultry and fish, canned family. Is no at home, should be boiled in an Know These Canning Facts Canning problem if you open vessel for at least 10 minutes For Preserving Vegetables the before tasting or using. organize Salt may be added to the vegetaavoid work properly and doing too bles when theyre packed in Jars, much in a half day or a whole day. Dow to Select, or it may be added later when the Lack of efficiency causes food to Prepare Vegetables vegetable is heated for serving. It spoil before you get it properly TENDER, YOUNG VEGETABLES may be omitted entirely for dietary processed and causes loss all along reasons. give the best results when they are the way. Never attempt to save an overcanned because they can be procDo only as much as you can ac- essed more readily, and their flavor ripe vegetable by canning it. Usualcomplish easily, and youll cut is at peak. They should be washed ly theres too much damage done for spoilage. down opportunity thoroughly in plenty of water by the ripening to give you a good another batch very do can Then, too, you to remove all dirt, as soil frequent- canned product. of foods the following day without ly contains bacteria which may Vegetables will fall apart in the in the them letting cause spoilage. can if theyre overprocessed, so its garden. For washing, use a sink which wise to observe the desired time of amount to the estimate Try can be stoppered, as it holds plenty given. time required to prepare and proc- of water, or a large basin or kettle. Canning a vegetable cannot imess the vegetable, as well as the If you can spray the vegetables prove it; canning is merely the amount of produce youll have, so with water, this helps to get them means of it for later use. theres no trip necessary to the clean. Use several changes of water, The type preserving of produce you can will store to buy more jars while the until it runs clear. determine the quality of the provegetables wait, and probably spoil. duct to be used. be to canned is the If vegetable There should be no time lost in the Bubbles will often appear in a jar sort to best according whole, its canning procedure, for spoilage this after it is removed from the presto as size, may result, and certainly loss of sure cooker. will give a better They will usually not food value, flavor and color. looking pack. It be found after the jar cools, though Its smart not to plan any other also helps during a tight pack of food may show air big jobs far the day you can, as processing, a s bubbles. best results come from devoting If storage room Is too hot, the larger vegetayourself exclusively to this particubles take slightly seal on the jars may be destroyed lar enterprise. Plan a simple dinlonger process- by causing expansion of the conner, and prepare in advance, if ing, and this tents of the jar. Freezing and conpossible, so that nothing except the would overcook sequent thawing injure the flavor inmost and unexpected slightest the smaller vegeand texture of canned products. terruptions can intervene. tables if placed in the same jars. Beets should be with beets and carrots about two inches of precooked Tomatoes, the on Scald left Jars top Wash, should be blanched by plunging into so they will not bleed too much and Before Using hot water, then dipped in cold thus lose their red color. Before packing food Into Jar for water. This shrinks the skins and If the jar Is defective, the vege canning, check the jars to make makes for easier peeling. table requires and this certain they do not have nicks or Hot pack is usually preferred for is scarcely profitable as the vegecracks In them. Its especially im- vegetable canning because it table would not stand up to processportant to see that the rims of old shrinks the vegetable before pack- ing the regular length of time Jars are perfect, as a faulty rim ing, and make more fit in the jar. Flat, sour in vegetables is caused will prevent perfect sealing. To hot pack, cook the vegetable by using over-rip- e produce, or alJars to be used for hot bath or for a few minutes, according to the lowing the food to stand pressure cooker should be washed chart, before packing in the jars. in the jars for too long before they In hot, soapy suds. Then thfey should Peas, corn and lima beans should are processed. be rinsed thoroughly to eliminate all be packed in the jars somewhat Tomatoes are acid and may be with" the Scald boiling jars soapr loosely, and to within one inch of the canned "easily by hot water" bath, water and invert on a clean, folded top, as they will swell during the for this is hot enough to kill any cloth from which they are to be processing. Greens, such as spinach, bacteria which may be in them. used. kale and others, should also be Other vegetable are and Caps and lids are best prepared packed somewhat loosely to allow need high heat as their bacteria are by placing in a shallow pan or bowl the heat during processing to penePrevent cloudiness in canned peas and by pouring boiling water over trate them properly. All other vegeso should be tables in container the them. Leave them by using distilled water if the tap packed tightly be' water is hard and has too man; will that the jar full, after procuntil ready to use. minerals' in it. Note: AH vegetables, except to-- essing time is over. for over-matu- re re-packi- ng pre-cook- ed non-aci- heat-resistin- 7 - Page 7 STAR DUST HOUSEHOLD MEMOS Vegetable -- g. d, By INEZ GERHARD forward to ALAN LADD is looking day next year when his contract with Paramount ends. He expects to sign a contract for ten pictures to be made for Warner Brothers, but as if that were not enough to keep him leaping from saddle to fist-figday and night, he is starta company of his own. Alan ing Ladd Enterprises will produce radio SHOPPER'S CORNER ht By DOROTHY BARCLAY - EARLYBIRD DO you make of this on meat prices? What WHAT does your butcher make out of it? Not much the quick-buck- , yes, but at prices not so many bucks, for his supply of meat is sold for less and much faster so roll-bac- k that theres noth- ing left by Saturday nightl He cant help It. Its up to you to be an bird! This is the way is exthe roll-bac- k early-in-the-we- ek ALAN LADD plained. Suppose your butcher can get 250 pounds of hamburger a week, for instance. Before roll-baclets say he can sell it at 69c a pound. At that price his supply will probably last till the shows and television programs, and will also film Shadow Riders of the Yellowstone. This novel by Les Savage made such an impression on Ladd that he bought the screen last Saturday night straggler leaves rights himself without even asking the store, just before closing time. his studio to get the story for him. Okay but now how about next He gets his same amount-2- 50 week? Laurence Olivier andjyivien pounds, and he rolls back the Leigh, triumphant stars of the price to 59c. How long is that supcurrent festival In Great Britply going to last, do you think? ain, are doing something never Along a b p u t Thursday afternoon before attempted by an acting youll be out of luck, or at the end team. On alternate nights they of a disappointed line of hamburger-hunte- rs play Antony and Cleopatra as I k, written by Shakespeare and by George Bernard Shaw. Shaws heroine is a young girl, Shakespeares a mature and wily siren. Ronald Colman and Benita have signed up for another year in The Halls of Ivy, an encouraging sign to all radio producers who believe that there is a large and growing audience for adult entertainment on the air. Vivien Leigh, meanwhile. Remember, its not your butchers fault. Hes making his 'supply last as well as he knows how, and selling It very reasonably. Dont take it out on him, poor fellowl Just be an early bird I It seems likely that meat will be in short supply until after June 30 when the present price control laws die. Congress, no doubt, will enact new ones and then clear up the confusion in the meat industry. Is the talk of Hollywood because of her brilliant performance in A Streetcar Named Desire. Not yet released, this tragic film is causing a sensation among the Hollywood big shots who have seen it. Paulette Goddard, Rosalind Russell, Hume Cronyn, Gloria Swanson and Lillian Gish are just a few of stars who will appear the on a CBS dramatic series this Summer. Determined not to have a summer slump in radio entertainment, the Philip Morris Playhouse has put out a dragnet and snared popular plays as well as players for this series. top-flig- ht MEAT THRIFT Wouldnt you be surprised to hear Of your money John Barrymore Jr. has moved that just 5.6 per cent on meat? Its true, acinto Aunt Ethels house so as to take is spent to statistics! As a nation best advantage of her offer to coach cording we are more conof him for his biggest role to date. He scious of meat buys than of many will be starred in The Big Night apparently unnecessary items which a suspense thriller for United are just as regularly bought. Thats we say where my money goes, meat we when leave the market Abbott and Costello are going are statistics The revealing here, to film Jack and the Beantoo. This 5.8 per cent share of the stalk and Warner nations income amounts to about Brothers have bought the re235 million dollars a week, for 435 lease rights. This will be the million pounds of meat. That is the first venture into Technicolor for entire supply of veal, pork, lamb the comedians, and their first and mutton left for civilian contry at translating an immortal sumption after military needs are fairy tale into slapstick. Costello So every meat-eate- r has nearfilled. will be Jack, Abbott the magic-bea- n ly three pounds of meat a week salesman, and Buddy about 145 pounds per year per perBaer the giant. son. And what meats are you buying Margaret Sheridan, star of The for your three pounds a week? With Thing; one of the great prices high, aswell known," its successes of the ear, has turned only for special occasion that you lecturer. Color movies she made on squander on steak or rib roast. For d a flight with her ordinary daily fare, your butcher husband last year accompany her has thriftier cuts in all the meats, talk on the evolution of culture. A and, cooperative fellow that he is, group of college students were on hell be happy to help you stretch the trip, and they invited Margaret, that 5.6 per cent meat budget of the airdine hostess, to join them in youri. their lessons. (Released by WNU Features.) meat-lover- far-sight- ed box-offic- round-the-worl- e s, |