Show PO ad s V vegetable preparation required not wa wai processing r fressura Fres sure cooke bath hi min 1 lbs raspa wash precook 3 minutes nu asparagus agus pack 40 10 beans wash string cut or leave string wax whole precook 5 nu 40 10 beans a as L luna a shell grade wash precook ISO 55 io 5 minutes nu then pack wash retain stem cook beets bftts et IS 15 nun mul slip skins pack IN 40 10 remove outer leaves wash cabbage C bros brus precook 5 minutes add eels gels sprouts fresh water 40 10 wash peel precook S carrots minutes nu pack hot I 1 20 35 10 remove outer leaves wash cauliflower precook 4 minutes pack ISO 35 10 remove husk precook 5 S corn on cob minutes pack 80 10 cut from cob precook 5 corn minutes nu pack 80 to wash steam to wilt greens pack loosely 60 10 parsnips wash pare precook S turnips minutes pack 90 as 10 shell grade use young peas p precook 3 min pack to loosely ISO 60 10 pumpkin cut in pieces steam or bake squash until tender pack 60 to pack cold add salt sauerkraut so 30 no water L J here s your vegetable canning conning guide sea see directions below canning time IT S TIME to roll up those sleeves again and start taking out canning equipment the corn Is sweet and te tender the pea pods are full and green and carrots are still in that nice young crisp stage all of which makes them can worthy its not a good idea to wait too long before putting up vegetables because the produce gets too old and as you know canning merely preserves it works no wrinkle smooth or restores no color to old vegetables when you want a good product from the can start with superior material that mean means fresh from the garden produce two hours from garden to can it if you can manage it here are some tips to select good produce asparagus should be tender green and freshly cut if possible cut when it is no more than tiye five inches tall so the ends of the stalks will have a minimum of woody fiber only freshly picked green beans should be used as they dry easily upon standing if you pick your own then get them after the dew is off shapely beautifully green ones can be canned whole lima beans should be almost mature but still green in color as well as being very sweet and tender if immature they lack flavor it if too old they are like dried lima beans young beets the size of a golf ball are ideal for canning be care ful not to break the skin or tap the roots of the beets in order to pre serve the color 0 0 ONLY SWEET CORN can be used tor for canning to select the best corn for canning push a finger nail sharply into the corn kernel II 11 the milk la Is thin and sweet the corn Is perfect tor for canning when the milk is thick the corn Is past the canning stage carrots when right for canning are sweet and tender the young carrots which are about three fourths of an inch in diameter make the best canned product in canning greens select only tender young produce with aged leaves and have them fresh ly picked or at least as fresh as possible don t use old produce with large tough stems and midribs to test for tenderness in okra pierce a pod with the thumbnail and it if tt it cuts through easily the vegetable Is ripe peas will not wait for canning because it takes only a few hours tor for peas to develop from the right stage which Is tender sweet and slightly immature to the point where they are starchy and not as good tasting gather pods early in the morning selecting those which are very green and crisp and well filled with peas PLAN TO HAVE all canning equipment ready by the time you go after your produce so that you can bring it into the house and start it on its way if it you just have to go out into the garden to pick the vegetables you can even start your water boiling tor for the precooking LYNN SAYS here s tips on canning vegetables at home all vegetables contain enzymes which cause various changes in col or flavor and texture to the home canner the most obvious sign of enzymatic activity Is that of food turning dark on top of the jar if you can beets choose those that have deep red color through out neither skin tap root nor the stems should be broken before the beet beets are precooked ta LYNN CHAMBERS MENU roast fresh pork butt browned potatoes quick cooked cabbage salad of mixed greens apple pie with cheese crust beverage bread and butter I 1 I 1 have the jars and covers washed and sterilized the lars jars may be in averted on a clean towel after ster klizing so they be in readiness to till fill have water in the pressure cook er you can start this beating as soon as you come in because there a not very much water needed nat aurally you have checked the pres sure cooker previously to make tarn tam it closes properly and that the pressure gauge works too cleaning equipment such as ket ties and colanders paring knives and other things also should be ready WASH FOODS before cutting stemming or hulling probably need several changes of water for absolute cleanliness handle the vegetables gently and lift bit them out of the water rather than pour ing it oft off them discard any spoiled vegetables during washing try to use the same sized pieces for each jar those vegetables which are outsized may be cut up rather than canned whole then prepare as necessary tor for each vegetable cutting green beans shelling peas scraping car rots et cetera precook or blanch immerse in hot water long enough to shrink or wilt the vegetables to get a better pack vegetables may be placed in a cheesecloth sack and immersed in boiling water fill sterile jars to within one inch of the top then add boiling water to within one halt half inch of the top one teaspoon of salt to each quart also may be added before the water is poured in adjust lids according to manu facture rs directions place the rack in the bottom of the pressure cooker and set the jars on it leave a little space be tween the jars so that the steam can circulate freely only enough jars to tit fit jm n the pressure cooker should be prepared at one time adjust the pressure cooker cover and screw down the safety valve steam should be allowed to escape only through the petcock allow the petcock to remain open from seven to 10 minutes counting from the time the steam begins to escape steadily close the petco clr allow the pressure to come with in two or three pounds of the de sired amount amounts then lower heat this prevents overshooting the desired pressure mark count processing time from the moment the gauge registers the desired pounds of pressure have pressure remain as constant as pos sible bible so you neither overcook or under process your food jar jars may be removed with a lifter onto layers of newspapers or cloth keep them away from drafts beets which do not have an even distribution of coloring usually will have better color if pared cut and precooked for five minutes before canning they reabsorb color when handled this way if your canned corn has a brown ish cast ibis this usually is due to carmeliza tion prevent tills this by using juicy corn plenty of water and correct processing choosing the vegetables carefully and careful handling will give desired result in home canning |