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Show On Utah County Farms With Extension Agents SPRAYING Fruit growers should notice, very carel'ully, the codling moth, in their orchards and see whether they will need to put on another spray within with-in the next few days. In some localities lo-calities our hootch pots show a great number of codling moth flying fly-ing at the present time and spray should 'be put on for these the latter part of this week. In other places the moths do not seem to be flying so much so it will depend a great deal on the individual orchard or-chard and wc would suggest each grower take participar notice of his orchard within the next few days to check on this pest. and pour the boiling liquid in which they were cooked over the product. 5. Sealed completely. (If boiler method must be used) the water in boiler should cover jars from one to three inches over lids also. Have lid of boiler as tight as possible. pos-sible. 6. Begin to time when water in boiler 'boils hard and keep a rolling, roll-ing, jumping boil every minute of required time. 7. Processed the length of time for over Utah county altitude if you have a sea level or 1000 feet altitude time table increase tim 70 to 75 per cent. 8. A tablespoon vinegar added to each quart of the non-acid veg- etables as peas, beans, spinach, etc. will help to make them safe. 9. Keep in cool, dry place. 10. After opening for table use, boil hard for 15 minutes before tasting to make safe from botulism. botul-ism. 11. In Utah county one and half cups salt may ibe added to each gallon of water in the boiler. Tlie temperature of the water will be raised so that the processing time may be decreased to that of sea level or 1000 feet. ; GASOLINE KILLS LAWN TESTS Plantain, troublesome lawn weed may now be "painted" out of a lawn with gasoline, the United States Department of Agriculture says, in a1 lease .of August 7. Weed eradication specialists of tlie department suggest daubing plantain, either the broadleaf or buckthorn, with gasoline to kill it. A paintbrush and a small can of gasoline are all the equipment needed. The gasoline is daubed on the leaves at the center of the plant. The crown of the plantain is somewhat cup-stiaped and holds the gasoline until it soaks on down to the roots. and kills the plant. The best time to daub the plants is when the ground is dry. Tying the brush to a long stick takes some of the ache out of the job. Plantain are commonly killed by digging them out and cutting the roots about an inch below the sur-fare sur-fare of the soil. The gasoline method meth-od lessens the work. If the lawn is overrun with these weeds, however, I it should be dug up and remade. FRUIT CANNING The various methods of fruit canning are very successful if carried car-ried out properly. Sugar added to fruits makes a better flavored product but is not necessary for its keeping. It can be canned very successfully without and then the sugar may be added when it is open for use. If you wish any of the late information in-formation on canning of vegetables fruits or meats, phone 305, call personally per-sonally or write extension service, Box 254, city and county building, Provo, Utah. CANNING TIME IS HERE "Vegetable Canning" There are some new principles in canning vegetables that if carried car-ried out will help to make your products safer from spoilage. There are two kinds of spoilage that endanger your products. One is fermentation in which, the product has to be discarded., The other is botulism which is not easily eas-ily recognized but is fatal and has occurred in foods 'in this rocky mountain region. This germ is destroyed toy thoroughly cleaning and a high temperature and that is why processing in a reliable pressure pres-sure cooker, where a temperature higher than boiling point is possible, pos-sible, is recommended for the non-acid non-acid vegetables as peas, beans, spinach, spin-ach, asparagus, mushroms, squash, etc., and meats. The following are rules to follow if your product is 1 to be safe: 1. Follow a recent reliable recipe re-cipe for the product you are canning. can-ning. 2. The product freshly picked thoroughly cleaned and carefully prepared. 3. The jars or containers and lids should be boiled until sterile. 4. The vegetable precooked and packed boiling hot into container |
