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Show 1 CAN PEAS AND BEANS, TOO! i . f 'l'"J" "' ' T f?3 iii, 1 ; 3 fer?t 1 ml&4 r" m ., Peas . . . Some like them hot, some like them cold, but nearly everybody every-body likes them canned, or so claims Gladys Kimbrough, Home Service Director of Ball Brothers Company. Not everybody likes green or "English" "Eng-lish" peas and that's all right because there are plenty other peas of different color and flavor. Photo Courtesy Ball Bros. Co. perature that makes you say "Whew, ain't it hot in here!" The quicker you make it too hot for bacteria, bac-teria, the better. So, don't piddle around when canning vegetables or anything else for that matter. If you have no pressure cooker, use a water-bath canner never an oven or a steamer for vegetables). And remember to boil beans and peas 15 minutes before tasting them even if a pressure cooker is used for about once in a million or so times, a toxin forms in non-acid foods. Such toxin can be destroyed by boiling. Failure to take this precaution pre-caution has been known to cause serious se-rious illness. Reboil non-acid vegetables vege-tables left over from one meal to another. To use a water bath right: Have the water steaming hot and deep enough to cover the tops of the jars two or more inches when they are put into the canner. Get the water boiling as quickly as possible and keep it boiling steadily every minute min-ute of the time called for in the recipe. Take the jars out of the canner as soon as they have processed proc-essed long enough; complete the seal on all jars that require it (all except two - piece vacuum seals should be partly sealed before and completely sealed after processing the vacuum seals are sealed before only) ; stand the jars far apart on a cloth or folded newspaper to cool. Make sure every jar is sealed when put away for winter and, believe it or not, there will come a day when you will say "I didn't dream it possible pos-sible that canned peas could taste so much like garden fresh ones." All kinds of peas, lima beans, and f butter beans are canned the same way. All should be picked and canned the very day the pods are full enough to be shelled. At that time they will be from small to medium me-dium size, tender and sweet. Peas and beans begin to lose flavor fla-vor and food value -as soon as pulled from the vine and are likely to spoil If time is wasted between gathering, gather-ing, preparing, and canning. Flat sour and all other spoilage can be avoided by paying strict attention at-tention to canning rules. Yes, Kules, they are as simple as this; 1. Check over jars and lids the day before the canning is done. If glass top seals or two-piece metal vacuum seals are to be used, examine exam-ine the top edges of the jars the slightest flaw may cause you to have to do work over. The same is true of the sealing surface of glass lids. If there is any doubt as to the tension ten-sion of the wires on "lightning" Jars, fill them with hot water, seal, let stand until cold, then hold upside up-side down and examine for leaks, and don't forget to wash jars, caps and rubbers clean. 2. Use young, tender, freshly gathered gath-ered vegetables and they won't be fresh after being out of the garden all night. 3. Prepare no more than your canner can-ner will hold and not that many if the canner is large and the help small. 4. Wash tt pods clean before shelling. Sorry, but dirt is the chief cause of spoilage, so rinse the peas or beans in clean, cool water after they are shelled. . 5. Cover with hot water and cook from 3 to 10 minutes, depending upon size; then. pour into the jars while boiling hot this won't break jars that have been covered with lukewarm luke-warm water, heated to boiling and kept hot until needed. 6. Leave about an inch space at the top when filling the jar: add Vi teaspoon salt to each pint. Pint jars are best for peas and shelled beans because the heat reaches the center of the pack more quickly but whether pints or quarts are used, be sure to have enough water to insure quick heating all the way to the center cen-ter of the jar. Seal or partly seal jars, depending upon type used; then put into the canner as quickly as possible and process the correct length of time. Young, tender, green peas take 50 minutes; blackeyed and iield peas, lirnas and butter beans are processed 60 minutes at 10 pounds pressure. If no pressure cooker is available, process (boil) 3Ms hours in hot-water bath canner. Use the same time for pint and quart jars. Nothing larger than a quart is safe for canning non-acid vegetables. The bacteria that cause spoilage in peas and beans thrive in the tern- |