OCR Text |
Show PROCESSING Vegetable Preparation Required Ho' w" ritsnr. cker 1 Bath Mln. Mia. Lbs. Asnai-mrii. Wash, precook 3 minutes. Asparagus pack m Jf) Beans Wash, string, cut or leave (String, Wax) whole; precook 5 minutes. . . 180 40 10 Reans lima Shell, grade, wash; precook oeans, Lima 5 minuteSi then pack lg() M 1() geejg ' Wash, retain stem; cook 15 min., slip skins, pack. .. . 120 40 10 Cabbage, Brus- Remve ut leaves wash; ids Snrniit precook 5 minutes, add sels hprouts fresl) water m iQ 1Q Carrots Wash, peel; precook 5 minutes, pack hot 120 35 10 Panliflnwrr Remove outer leaves, wash; u "uwer precook 4 minutes, pack.... 150 . 35 10 Cnrn nn Pnh Remove husk; precook S Mrn on ub minntes pack 2j0 g0 1(J q0 Cut from cob; precook 5 minutes, pack 210 80 10 P Wash, steam to wilt, pack loosely 180 60 10 Parsnips Wash, pare; precook 6 Turnips minutes, pack 90 35 n 10 pea Shell, grade (nse young); precook 3 min., pack loosely 180 60 10 Pumpkin Cut in pieces, steam or bake Squash until tender, pack 180 60 10 Sauerkraut 30 Follow This Chart for Canning (See recipes below.) Canning Queries Pressure cookers and other can nlng equipment will be worklni overtime to take care of gardei produce this year, and those of yoi who have canned foods undoubted ly know that it's a big task, but no a thankless one when it comes t next winter's eating. There's no other food task st gratifying as canning, for once yoi raVll . IS have loaded W II v snerves i0 I oW II X 'S'' n orcer t W J avoid canning F 'H mistakes and fail-jfii fail-jfii Jkr mes- check over M bw 'f"" these points. First, garden-fresh, sound ripe vegetables are the only kind worth canning. Unsound produce does not improve during the canning process,' proc-ess,' and it's a waste of time, money and food to put stale vegetables Into jars. Select all vegetables as carefully for canning as you would for your most finicky guest, and you'll be a long way toward success. Tender peas, small beets, plump, shiny corn, crisp and meaty beans, etc. all will give satisfactory results because be-cause they are prime produce to begin with. Every vegetable . should be washed thoroughly before the skin is cut or broken. ,Why? Because some of them have dirt and fuzz that is difficult to remove once it becomes mixed with the juicy content. con-tent. , Pre-'cooking and hot packing gives best results, as this method shrinks the vegetables and gives a better looking pack as well as less shrinkage shrink-age in the jar. Use Pressure Cooker Some women can can consistently and successfully by processing vegetables veg-etables in a hot water bath. Either they are very careful workers or just plain lucky. However,, foolproof fool-proof results are best obtained by using a steam pressure cooker. It is possible to bring food to a higher temperature in this way N and kill harmful bacteria, thus "avoiding spoilage. a Canning , also may be done in much less time with a pressure cooker, and there is less opportunity opportu-nity to lose food values in this way. Fortunately, the equipment is now available, or in many communities communi-ties it is obtainable on a communal basis at a canning center or such. Boil Before Serving One of the basic rules for home-canned home-canned vegetables is to boil the canned vegetable vegeta-ble 10 to 15 min- fTWTK utes before tast- W J vlY'ocfT Ing or using. If ifVp v'Jff "1 Never taste a llLL laslllwfa vegetable which f. 'VTsmi rou may suspect K'.'S? K ?&I s spoiled. If you Isj M M.p'fcM are certain of ij'.'trgl" aaLtfel spoilage, discard t; if not sure, cook it first and hen taste. This boiling is best done in an pen saucepan. The rule applies to ill vegetables except tomatoes and ed pimientoes, which are acid vegetables veg-etables and hence in a somewhat LYNN CHAMBERS' MENU j Braised Lamb Steaks , Parsleyed Potatoes j . Green Beans Carrot-Raisin Slaw Biscuits and Honey ; Fresh Cherry Pie Beverage , different class from non-acid vege tables such as peas, beans, corn etc. Some questions always come uj concerning particular vegetablei during canning time. Typical queries are these, and here are the answers: r What causes cloudiness in canned peas? This may be caused by insufficient in-sufficient cooking or some mineral in the water used for canning. Proper Prop-er pre-cooking or soft, distilled water wa-ter eliminates the cloudiness. How high shall I pack vegetables? Pack them to within inch of the top of the jar, except peas, lima beans and corn, which are packed to within one Inch of the top to allow for extra expansion. What causes corn to turn brown In the can? Most often this is due to a high tempera- om.yi wrtmm ture used during jMjh, JV$ canning, which fwJjSy EgM carmelizes the KftS I fH 'I corn. Sometimes r&r I fcg? w a high deposit of IK Kg J i mineral such as vf ifl iron In water fSyff1 used for canning Mcj ( p2 f will cause it. vA W If Why do beets VmI V . turn white? This tTtt may be due to Ltmo.i oftiiio m n i certain varieties or to too old beets. Use the very dark red kind, and see that they are young and freshly gathered. Why do vegetables fall apart when home canned? This is due to overprocessing or overcooking In pressure cooker or water bath. Watch the time and check with timetable to avoid this error. Shall I overprocess or underproc-ess? underproc-ess? Neither is good, but under-processing under-processing probably will result In spoilage while overcooking will give you wilted looking goods that do not hold their shape. How much shall I can at one time? Unless you have help .for preparing the vegetables, it Is best to do it In several small batches so vegetables do not spoil. If you can get the produce from garden to kettle or jar within two hours you are working according to the bst rule. Much depends upon your own speed and ability. , How much salt should be used? Season according to taste or not at an. Most people are satisfied if one teaspoon of salt to each quart of vegetable Is added as a last measure meas-ure to the jar before it Is closed. Should Jar tops be wiped before cover is placed on Jar? Yes, this is essential to remove any bits of vegetable, water or salt which might prevent a perfect seal. What kind of covers should I nse? There are a number of good varieties vari-eties available, and each should be used according to the manufacturer's manufactur-er's directions. Released by Western Newspaper Union. |