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Show 4B Lakeside Review South, Wednesday, June 15, 1983 New Modes f? Of Canning Are Urged i, KANCITIS By SHELLEY Review Correspondent Eight out of ROY 10 con- food tainers of sent to Utah State Univefsity home-preserve- d for testing have unsafe levels of according to Jill Holbrook, USU extension agent. micro-organism- s, During a program at the ' Southwest Branch Library in Roy, Holbrook stressed the im- portance of using preservation techniques. When using a pressure cooker, begin with a base of 10 pounds of pressure. Then add one pound for every 2,000 feet above sea level. In the Ogden area, this would mean 2 xk added pounds. If the food is blanched, one must al$o made adjustments for high altitude. Fruits or vegetables should be cooked one minute longer for every 1,000 feet above sea level. In the Ogden, area, this means blanching four minutes longer than basic cooking time. Many, people think food doesnt taste as IN THE EARLY DAYS OF THE GROCERY its good if cooked this long, but it will last longer and there is less chance said of organisms growing, Holbrook. She emphasized that organism growth can even occur in a freezer. She said tomatoes often cause problems because people tend to be overconfident when canning them. If you add too many other things to the tomatoes, the acid content becomes low enough so that harm-fu- l micro-organism- ft t r V i.X r i can s STORE, PEOPLE BOUGHT THEIR FOOD FROM BIG BINS AND BARRELS. SAFEWAY PROUDLY: ANNOUNCES A RETURN TO THAT CONCEPT, AND A MAJOR BREAKTHROUGH IN SAVING OUR CUSTOMERS MONEY ON FOOD. develop. The USU Extension Service recommends a ratio of six cups of tomatoes to one cup of any added ingredients such as peppers or onions. If you dont use this ratio with tomatoes, you run the risk of spoilage, said Holbrook. Fermentation, or what is commonly called pickling, is growing in popularity as a pre- r SAVE servation technique. People are looking for different ways to preserve food so they can give their families more variety, said Holbrook. Homemakers can use a simple fermentation process to yp TO ' , ON DISCOUNT BULK FOODS AT THE NEW SUPE SAVER STORES IN LAYTON & BOUNTIFUL. utilize leftover fresh vegetables. The recipe consists of five pounds of finely chopped vegetables combined with three tablespoons of sugar. After putting the vegetables in a large con- tainer such as a crock, they should be covered with a plastic bag full of water. The water-fillebag keeps oxygen off the surface of the vegetables so molds cannot grow. In six weeks, the vegetables will be ready for eating or canning. . For people who want to preserve fruit without using sugar, the extension service has valuable tips and recipes. (Call the to extension service at request sugarless canning and freezing recipes.) To freeze most berries and grapes, spread a layer of the fruit on a cookie sheet and freeze solid. Then put the fruit conin airtight, moisture-proo- f tainers and freeze. No sugar is d 399-550- i t v j . e Over the years Safeway has endeavored to find new ways to offer customers more for their dollar. The New Super Saver Stores in Layton and Bountiful were designed with that concept in mind to save YOU money on food. Weve made a major breakthrough in food shopping by bringing back a concept used in the early days of the grocery store BULK FOODS. Becuase we are able to eliminate packaging and some handling costs, bulk foods are less costly to us, and we can pass our savings along to you. On many bulk items youll see savings of up to forty percent! Come in to your Bountiful or Layton Super Saver Store today and discover this new concept designed to save you money. Youll find that scooping from bulk barrels can save you plenty on food, and thats an old " fashioned idea we all can enjoy. ", r ' ' 1 required. Recipes have also been developed for jams and jellies using artificial sweeteners. In addition, a new jelling mix is available for use with substitute sweeteners or when no sweetener is used. The mix is available in, supermarkets. . . . i Strawberry Jam quart cleaned strawberries to 4 teaspoons artificial sweetener 1 3 tablespoon lemon juice box powdered pectin Crush strawberries in saucepan. Stir in lemon juice, pow1 1 dered pectin and artificial i ifT7T sweetener. Bring to boil and boil 1 minute stirring constantly. Remove from heat. Continue to stir 2 minutes. t Pour into sterilized of inch to Put within 14 top. jars on cap, screw band tight. When cool, store in refrigerator. Yield; 2 Vi half pints. half-pin- 0 -- Bountiful Man Is Promoted BOUNTIFUL Kerry D. son of Janice J. Brinkerhofif of 429 West 2700 South, Bountiful, and Dell V. Brinkerhoff, also of Bountiful, has been promoted in the U.S. Air Force to the rank of senior Brinkerhoff, airman. The is airpians wife, Linda, D. and the daughter of Alma Arlene H. Eakle of 934 West THREE LOCATIONS TO SERVE YOU... , ' . WEST 2735 WEST 7800 SOUTH 1500 South, Woods Cross. He is a 1976 graduate of View-mbHigh School, Bountiful. JORDAN nt r .LAYTON 41 1 WEST 1500 NO. LAYTON HILLS MALL . BOUNTIFUL 5-PO- INT SHOPPING MALL |