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Show The Tooele Transcript, Friday, October 6, 1972 g Tooele County Extension Office Haley oa L RoUm, USU Exiemdom AfC CWCWW5WS:S!:SS!WSSSSftSKfSfSjWS!WSSfiS!tWSftWSftSfi!SR' Food Clips Most pickles begin as brine stock," They have lieen cored for weeks and even months in a salt water bath in vats, with closely controlled fermentation. FRESHNESS CODE ! Sour pickles are brine stock pickles which have been finished in vinegar and spices. Although usually packed whole, they may le cut into slices or strips. Many perishables in our food centers are now code dated so that you know exactly how fresh they are. A sign in each department explains how to read the code. Sweet pickles start as sour pickles from which the vinegar has been drained. They arc finished in sweet, spicy liquors which are added from time to time until the desired sweetness is attained. " is similar to sour mixed pickles except for the addition of a mustard sauce flavored with spices such as yellow and brown mustard seed, tumeric, garlic, cinnamon, cloves, ginger, nutmeg, cayenne and black and white peppers. Chow-Chow- ' Dill pickles are flavored primarily with the aromatic herb, dill, which may Ite supplemented with various mixed spices. There are three variations: Genuine dills take a long process of natural fermentation. Processed dills are started as brines and finished in dill. "Over night dills" are fermented a day or two and then placed in cold storage. a a a SWEET GHERKIN PICKLES Yield: 7 to 8 pints Cucumbers, I 4 to 3 inches in length 5 quarts (about 7 pounds) 4 cup Salt, pure granulated 8 cups Sugar 6 cups Vinegar Tumeric tsp. 2 tsp. Celery Seed 2 tsp. Whole mixed pickling spice Stick cinnamon .8 pieces .4 teaspoon Fennel (if desired) 2 tsp. Vanilla (if desired) FIRST DAY: Morning - Wash cucumbers thoroughly; scrub with vegetable brush; stem ends may be left on if desired. Drain cucumbers; place in large container and cover with lmiling water. Afternoon ((i to 8 hours later) - Drain; cover with fresh, boiling water. SECOND DAY Morning - Drain; cover with fresh, boiling water. Afternoon - Drain; add salt; cover with fresh, boiling water. THIRD DAY ' Morning - Drain; prick cucumbers in several places with table fork. Make sirup of 3 cups of the sugar and 3 cups of the vinegar; add turmeric and spices, lleat to boiling and pour over cucumbers. (Cucumbers will be partially covered at this point.) Afternoon - Drain Sirup into pan; add 2 cups of the sugar and 2 cups of the vinegar to sirup. Heat to boiling and pour over pickles. m FOURTH DAY Morning - Drain sirup into pan; add 2 cups of the sugar and 1 cup of the vinegar to sirup. Heat to boiling and pour over pickles. Afternoon - Drain simp into pan; add remaining one cup sugar and the vanilla to sirup; heat to boiling. Pack pickles into clean, hot pint jars and cover with boiling sirup to 4 inch of top of jar. Adjust jar lids. v Process for 5 minutes in boiling water (startto count processing time as soon as water returns to boiling.) Remove jars and; complete seals if necessary. Set jars upright, "several inches apart on a wire rack to cool. " A bulletin entitled Making Pickles and Relishes at Home is available bv calling the Tooele County Extension Office On Sale This Week FOR HER - La FOR HIM The Family I LLUSTTUTEDUBRAHYOF OKING sIf 42V2-0- Encyclopedia Frost less or Non-Fro- st It costs approximately $7.50 to operate a frostless freezer, or about $6.00 for a freezer you defrost yourself, for a period, according to Utah Power and Light figures. So it makes sense that you make your freezer work for you economically as well as for its convenience, Helen Thackeray, Consumer Information Specialist, Utah State University Extension stated. YOU SHOULD think of a home freezer as a food bank you deposit food in it, and von withdraw it as needed. With good management, the home freezer costs less in money and offers less in loss of food flavor and nutritional value. First the decision to purchase a frostless or freezer. It depends on whether the small savings is worth tire extra effort. Most ladies can think of a thousand things she would rather do than the messy job of defrosting. There is a disadvantage, however, with the frostless type freezer. More care must be taken in packaging food for the freezer or they will dry out. FREEZERS ARE Trostless partly because of air circulation, which dries food excessively. This means that you dont just bring food home from the store and toss it in the freezer in its ' store wrapping. We suggest that glass jars, regular freezer container, two thicknesses of heavy duty foil or regular freezer wrap be used. The food to be frozen should be wrapped tightly as air space allows frost to form on the food, causing loss in quality. For economy, food should turn over at least three times during the year. It will keep longer if well packaged and the freezer temperature stays Constant at about 0 degrees, but the ' more the freezer is used the cheaper the operation per pound two-mon- th ak La Choy Soy Gan Sauced1 iner Varieties 39c QQe OO LA CIIOY BEAD SPROUTS LA CIIOY FRIED Volume 6 $-J6- D less Freezer Bi-p- Z. Chow Mein Noodles 882-024- A mm urn Treat your family to the best Chow Mein Dinner you ever served! Chicken, Pork, Shrimp or Mushroom. Handyman Bo-il-Yflurs- hinese Food hoy LA CIIOY FORTUNE Volume 6 $-- 8 RICES, COOKIES CHINESE VEGETABLES 69 LA Volume One Available for 29' S' CIIOY BAMBOO SHOOTS WATER CHESTNUTS S". S 39' 44' 39' 46' 46' shook hums. Rath Blackhawk , Mild Smoked ss Lb. COUNTRY US , LARGE-EN- SWIFTS Pbt DAR-- S SUCf of packaged food will be. AS A HIDEAWAY for leftovers, a freezer is pretty expensive," comments Mrs. Robins. Meat is probably the costliest food to freeze but can also be the most economical when bought in quantity or on specials. Frozen cooked foods, especially main dishes, help the homemaker to plan ahead and economize on time. Instead of preparing one casserole, two or more can be .made at the same time for future use. FOLLOWING ARE a few do's and don'ts for better freezer management. - Do not freeze unblanched vegetables. They wont poison you, but they do take on off flavors and lose nutritive value, texture and color. Do not season uncooked meat before freezing. Freezing can change or accentuate the flavor. DONT FREEZE mayonnaise and oil base salad dressing they they separate; raw potatoes, celery and carrot sticks bed get limp and rubbery; eggs, milk and cream come crystalline with ice. Cheese can be frozen but must be thawed slowly to preserve texture. CHICKEN FA CHICKEN 111 PRE-PAC- Lincoln Knows The Tire Industry Safety Council says that a good way to demonstrate the impor- tance of til e safety is to have students take the Penny Test . Simply take a Lincoln- head penny and insert it into the tread groove. If the top of Lincolns head shows in two or more adjacent grooves, the tires have worn to the dangt point. PflOTVis Lady Kathryn - Queen Size $1.49 Value PH - Fl PreV!"ton will be observed Octoto 14. October 9 is the 101st anniversary of the Chi- cago Fire, the worst fire in feek ber the history of the United states woman was actively super-th- e vjsjng her son as he transplanted seedlings and shrubs. A neigh- bor compijmented her generous- ly on the beauty of her yard. The boy i00ked up from his labor and remarked, My mother has been blessed with a green ton- miP K) BONELESS!! hard-cooke- The difference between a winner and a loser is just a fraction. 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