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Show ISHOPPERS CORNER By DOROTHY BARCLAY HOME FRONT LINE HOMEMAKERS, line up for youi summer campaign! Preserve the home front by preserving food by canning, freezing or drying, anything you can lay your hands on! For the national drive for food preservation pres-ervation is being stepped up! Food fruits and vegetables particularlyare par-ticularlyare plentiful now and throughout the summer. You're either growing your own, or choosing choos-ing from the generous stock at your I grocer's and it's up to you to make it last, by putting up for the hungry winter months. The department of agriculture reports re-ports vastly increased interest in home-gardens and in requests for seeds. They estimate that 2'i million mil-lion more gardens are in operation than there were a year ago. Congratulations, Con-gratulations, home-makers and home-gardeners! But that's not enough! To meet the challenge the need for increased in-creased food supplies and the stretching of the family food budget call for preserving all the fruit and vegetables you can find from your own garden and from your food stores and stepping up your own food preservation program along with the national demand! Here, too, the department of agriculture reports increased interest this year twice as many requests for information in-formation on home-canning and freezing! BUDGET SAVER Does it pay to put up foods at home? Says a prominent nutritionist, nutrition-ist, "In dollars and cents, you can save about one-half the cost of the food if you invest your time in canning can-ning and freezing". Worth it, don't you think? This same authority goes on to point out that you homemakers who take advantage of peak seasons to buy fresh foods in quantity on the market, are not only saving money, but checking inflationary pressures. Set your goal for your family, on the elastic basis of 100 quarts of canned or frozen food per person per year. On the basis of that goal, figure 30 quarts of tomatoes in various forms; 20 quarts of green and 10 quarts of other vegetables; and 40 quarts of fruits. LINE UP SUPPLIES Good news for the novice-cannerl There are plenty pressure-cookers still available and plenty of advice ad-vice on how to use and care for them I Remember that pressure-cooking means working with steam under pressure, which could spell danger. However, danger can be avoided by following these simple rules: 1. Be sure the safety valve Is kept clean, free from corrosion and In working order; 2. Keep enough water In the can-ner. can-ner. 3. Fasten the lid securely. 4. Make sure the petcock is open when you put the lid on the canner. 5. Be sure the petcock Is open before be-fore unfastening the lid. For you novices in the ranks of canners, your dealer will be only too happy to give you detailed advice. ad-vice. And if you need more glass containers con-tainers than you ever had use for before, be of good cheer the supply sup-ply Is high, if you hurry! |
