Show cm r ys t. t fJ AV A r 4 A T EI L D fl J J MEM l L v 2 M S I Ir It Ir Ii r r iter t r i ii i i j ij J w 13 a k r Use a Water Bath for Canning Tomatoes Fruits See Recipe Below r r Try Canning Many homemakers who have nevar nev- nev nevI never I tr er done so 10 before will be hard at work doing some someI I old fashioned putting up this g summer Not only 1 will it be econom econom- economical economIcal I r ical to put up ups t your own Victory s I d 3 gardens garden's surplus I fi but also It will be bea a vital step in stretching those precious points next winter Cannings Canning's simpler today and much of the spoilage that occurred formerly for for- merly can be prevented if U the homemaker home- home homemaker homemaker maker checks the causes of spoil spoil- age Theres There's a reason for every type of spoilage and what's more important every everyone one of them can be prevented if U she's carefuL First its it's not smart to use leftover left left- leftover over produce that you wouldn't eat at the table Select only prime fruit fruitA ft A and vegetables in perfect condition y Best cst quality goes into commercial canning and canning should and o should it-should home for home home- canning Get out Into the garden early in the morning to get vegetables vegetables vegetables bles and fruits and can immediately or if U you market tie a bandana on your Jour hair and go out early in the morning to get your produce while its it's still fresh Cleanliness is another important factor Remember that food spoils for other reasons than that the jar Is not airtight air More spoilage than you ever dreamed of can result from not washing the food properly and discarding dis db- discarding carding bruised or imperfect vegetables vegetables vegetables bles and fruits Be sure to peel the food if U it is to be peeled so that r no dirt and the bacteria that lurk in it Jt get rubbed in the product as it is isIl Il J peeled Work as as quickly as possible with the food once its it's started on its way to 10 the can Flat sour our which oc- oc occurs occurs occurs curs in vegetables vegetables vegetables bles can often develop In vege vege- vegetables vegetables j tables for exam exam- example example pIc if U the Jars in which ich the pre pre- precooked precooked i r cooked food is placed laced stand too long lo g before proc p c essing Too much delay In lk tian- tian dung food from one step to the ott bt other er r may cause a great loss of vet mins min's and minerals Do as much preparation ahem o r time as possible like checking equip equipment ment and getting together jw Jm which are arc examined for imperfections limper ec r tIon bons and ond nicks Wash all aU Jars Jars' jars a a caps in soapy suds not in cool dishwater dish dish- dishwater water after the breakfast dishes sll 1 And scald or sterilize them fi r Select Day for Canning Jt If 1 theres there's a D huge quantity to be canned it would be a good idea to round up as os many m i friends blends rJ end s' s sand and neighbors to help and tJ td do the canning on a community basis basiz In Inmany Inmany many towns pressure cookers cook which L Your Canning Shelf SheU Tomatoes Beets Peas Green Beans Spinach Corn Recipe given are necessary for canning non-acid non vegetables are available at the can can- canning canning canning ning center Then if 1 all aU produce must be canned In a single day it will tivi 1 be necessary to recruit as much help as possible from others in your community and give them your our time when needed Canning day should be canning day only not laundry day da general cleaning and baking day too Its It's setter better better too not to be overly ambitious ambi ambi- ious and try to do three bushels of tomatoes all aU in one sweep for you will do better with a small quantity and feel less tired even though it may take several days in which to finish I Processing Foods I Fruits and vegetables need proc proc- processing processing I essing which mea th s-th application tion of heat to the product for a certain definite period of time You just cant can't put fruit into Jars seal and I store and expect them to stay in perfect condition i Water-Bath Water Method In some cases when pressure I cookers are arc not obtainable a water water- bath may be used for vegetables and meats However n the water bath is ismore ismore more preferable for tomatoes tom a toes which are acid and technically a i fruit and fruits To make a water bath use a large wash boiler boller or deep vessel fitted with a rack made of laths perforated ed material or galvanized wire Have a tight fitting cover Place prepared jars on the rack which must hold them at least 4 inch above bottom of the canner The water bath should be filled with boiling water which comes at least an Inch or two above the tops of the jars Jars on the rack should not touch each other Start counting processing time lime as soon as water around jars begins to bubble and keep it boiling bailing during entire process process- period If U necessary add boil boil- boiling boilIng ing lag water U if it ft boils away for the water must always be boiling bolling at least an inch above the tops of the Jars fats Herd Her are some recipes for com com- rii ii fruits its and vegetables Tomatoes Scald tomatoes in boiling bolling water 1 ute s dak k in cold water 1 min min- minute ties ute peel peas f core core e quarter and pack pac k I into clean sterile le jars Add no wa wa- water ter ter Add a of salt to each Q quart t of tomatoes t es Put on band and screw band tight Process in hot bet water bath for lor 35 minutes Shell grade gr ac peas using only prime quality Pre prec ok 3 to 7 min min- minutes minutes minutes utes depending on size pack loose loose- loosely loosely 11 ly adding water hot hot water to t within thin 1 Inch ii d of top Adjust cap cap- a nd process In I pressure pi sure cooker c ker 60 mI minutes i at 10 1 0 po pounds ands or 80 minutes J. J nut lit hot ta water er erba i bath ba I t ka s. CS jt Use le ij e small l or Wadi 1 carefully carefully- Ive Le Ve v the roots ands and m. m 1 long king Bout Boll Plunge to io cold c ld water r the the- skins and pact pack Into clean caa jars Add 2 teas tea tea tea- s of salt s t and sugar mixture to toch 9 ch h quart quart jar if desired Fill to within wj k IncH iI ith boiling water at f Put cap cap ap cA r g. g Sadly firmly tight Process ta water hot ter 1 baui minutes Sr bi r. r in pressure presure Cooker Booker 40 minutes at 10 pounds j are Sou o ou hating ft arin r i g di difficulties it 4 pluming p I m bJ 1 Stretching hl your your Lynn L Chamber con fans fans' i r ou j il i you o br L r. r cn CI a seI nl e c te op or tou core in-core ill care o 03 ol l Ite ai as Wc l e lQ- lQ Pe ssi f Street Chicago Illinois n l d by Western Newspaper Union I |