Show save the surplus food plans plaris aided by federal information on subject assistance for housewives and welfare 0 organization organizations alch which are s their attention right now on saving the surplus fruit and vegetable crops Is 13 offered by the bureau of home economics and other bureaus of the IT U S department of 0 agriculture in ln the form of information on canning p t e serving pickling drying and storing practically all nathe native fruits and vegetables ege tables with the passing of the day i hen when each family had to make the most of the preparations itself for the winters supply of food the practice of home canning and preserving hai has gradually declined during emergencies such as the world war and in the present ce economic situation there Is a revival of and community effort to put aay away foods while hile they are we plentiful plent fil ifil tor for inter use encouraged 11 by large crops and attendant low costs many persons are arc working to save the surplus not only tor for their own personal use but for relief distribution recipes for the various methods of food preservation pres were formerly a matter of great family pride but with ath the shift to commercially prepared foods the home has lost much of this sort of knowledge so that this season when this save the surplus campaign got underway canners had to seek outside I 1 information moreover the surplus savers are canning kinds of fruits and vegetables which they have never canned before and tor for some of these there has been little or no satisfactory canning information in the homes in this category arc are included th nonacid non acid vegetables such as peas beans corn okra and squash which are difficult to sterilize they require temperatures of about degree degrees to 2500 decrees P F that can be obtained only in a steam pressure cooker it Is dangerous and it is wasteful to take chances on inadequately sterilized canned foods banned lanned goods that spoil waste the food itself and also the labor und and expense of canning spoiled food Is dangerous the saving of non acid vegetables by canning should not be undertaken the bureau says unless they fan can bo be obtained fresh and held under cold storage it canning is to be delayed elix briefly many of these vegetable vegetables however can be dried successfully an and some may be preserved by salting the bureau of home economics haa aral lable to the public a bulle tin on brulte and vegetable it at home which was revised this year and which cont contains atris detailed information on the various metti methods of the bureau discuss jelly making I 1 pickles and relishes jellied rape grape 1 fruit and lemon peel jams and ind conserves and some special ways of utilizing peaches other bureaus of the department i 0 f agriculture ap have published bulletins built betins tins on homemade fruit buyers which include peach plum and pear mar as ell as the better known lawn apple batter butter home drying ot of ints fruits and vegetables vinegar makia unfermented apple juice unfermented trap juice home storage ot of vegetable vegetables and the making of pickie and commercial production ot of sauerkraut uy or all of these nuy may be had free of chanze upon request to the bureau of home economics or the office of at information ox of ohp th U 8 department of agriculture Aerl culture |