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Show 4B Lakeside Review North, Wednesday, Aug. 17, 1983 Avoid Hand-Me-Do- the result of colonization by which are By SHARON STEELE Review Correspondent Ive open-kettlc- wn micro-organis- present in the natural my toma- d toes for years and never had ele- ments, including air, soil, water, and even the food itself. These minute plants represent three yeasts, and bacteria. Although unusual odors and altered appearance can alert the home processor to spoilage in bottled produce, some of the most harmful toxins cannot be detected by human any trouble, is a phrase often heard during the harvest season when modern knowledge of canning hazards is pitted proagainst cedures. I always use empty peanut butter, mayonnaise, and pickle jars, is another declaration that makes the rounds each year, even though such stock jars are untempered, with mouth openings and threads that do not match the metal lids and screw bands produced for home canning jars. To home economists like Judy Starkey, USU Extension groups--mold- hand-me-do- s, Pack Own Fresh Methods Of Canning Fruit for Pies areas above sea levels. Altitude correction, when using sea level charts requires the addition of one minute to the senses. Because the only sure way of preventing loss of food and potential poisoning in home canning is through careful adherence to proven safeguards, the extension service urges the homemaker to update old recipes, procedures, and processing times. Of special interest to Northern Utahns and others who live in high elevations are processing times adapted to Canned pie filling need not have that characteristic tinny taste. For just made flavor, why not pack your own fresh apples or cherries with complimentary spices and thickening agents into sterilized jars? The following recipes come from-V.TMendenhall, Extension Food Science Specialist at Utah State University. specified processing time for each additional 1000 feet above sea level, when the time is 20 minutes or less. Add two minutes to the processing time for each 1000 - Apple Varieties: Jonathon, McIntosh, Granny Smith, Red or Yellow Delicious 2 Vi C. water Vi C. sugar 6 T. cornstarch 2 Qts. sliced (Vi in. thick) apples ' Vi C. lemon juice (only necessary when using red or yellow delicious apples 4 t. commercial ascorbic-citri- c acid Dissolve I C. sugar in 2 C. water by heating gently. Cool acid and add 4 t. ascorbic-citri- c 2 slice Peel and (Fruit Fresh.) Qts. apples into sugar, water, acid solution. Gently boil apples in solution for 5 minutes. Let cool for 10 min. Combine Vi C. sugar, 6 T. cornstarch, and salt. Mix with Vi C. water until smooth paste is formed. Slowly add paste to apple mixture. Stir just enough to disburse the starch throughout. Bring apple filling to a boil and hold for minute. Immediately hot fill quart, pint or 1 ing to canning techniques is about like playing Russian roulette. Youre really lucky, and glad youre still with were us, is her standard answer.In hopes of dissuading just one homemaker from what could be a potentially fatal practice, Judy likes to retell USU Food Science Specialist Von Mendenhalls account of a couple in their 60s who had canned corn for a hundred years in a hot pack canner rather than a pressure cooker. One year they had a bottle in which harmful bacteria had grown, releasing poisonous toxins. Both husband and wife died. Spoilage in bottled food is i Sour Cherry Pie Filling 2 Qt. pitted sour pie cherries 2 Vi C. sugar . 6 T. cornstarch Vi t. salt 2 Vi C. water Apple Pie Filling Services, 50 E. State St., hold- . nt . feet above sea level if the specified time is more than 20 minutes. jars. Process in a boiling water bath for 40 minutes 2 quarts. To (sea level). Yield: avoid an unsafe product, do not in the change the proportions double to not Do attempt recipe. or triple the recipe. half-pi- - . v . Combine pitted cherries with 2 C. sugar and 2 C. water. Boil gently without stirring for 5 minutes until foaming ceases. ReC. move from heat. Combine cornVi C. 6 T. sugar, water, starch and i t. salt. Mix until cornstarch is well dispersed. Add the sugar, water, cornstarch and salt mixture to the cooked cherries. Stir just enough to distribute starch into cherries. Bring to a gentle boil and hold for minute. Pour while boiling into hot jars to within 1 inch of top. Put on lid and screw band firmly. Immediately place into a boiling water bath and process for 30 minutes.Yield 2 Quarts. V,i V 1 WE WANT TO WIPEOUT CANCER IN YOUR LIFETIME 1 fied for use in modem homes, is in fact bottling. By heating By SHARON STEELE Review Correspondent i bottom, and a cover. Steps for using a water bath canner, as outlined by the Kerr Research and Educational Department in Ten Short Lessons in Canning & Freezing, should be reviewed annually by all home canners: 1. Before the preparation of the food is begun, place the water bath canner on the beat with sufficient water to cover the jars at least one inch over the top. This permits water to be heating while food is prepared. Water should be boiling when jars of food are placed into it. 2. Prepare only enough jars of food at one time as will fill the food, packing it immediately into glass jars, corking them, and placing them in a boiling kettle, Appert learned that food remained edible for extended lengths of time. Although Appert did not fully understand why food treated in this manner remained edible, attributing his success in preserving to absolute privation of the contact of external air . . . after, the internal air is rendered of no effect by proper application of heat by means of the water bath, his fundamentally correct system has evolved into a process that reaches ritual propo- canner. rtions for millions of 3. Place jars of food on the age. rack in the canner far enough By stages man learned to dry homemakers during the harvest and store grains, and salt, months. apart to allow the circulation of Besides bottles and lids, two water around them. If water smoke, or dry meat, but it was not until the early nineteenth pieces of equipment are essential does not cover jars at least one century that alternate methods to the home canning procedure inch over the top, add boiling of preservation were developed. the boiling water bath canner water to this height. Start counIn 1795, famine, intensified by and the pressure cooker. ting processing time as soon as the Napoleonic wars, prompted Highly acid produce like fruit, the water in the canner reaches a the French government to offer pickles, and tomatoes can be good rolling boil. Keep the water a prize of 12,000 francs to anysafely processed in a large kettle boiling all during the processing one who could devise a practical or pail that is deep enough to period. If water boils down, add means of preserving foods for cover bottles one inch or more sufficient boiling water to keep it military use. Only after 14 years, over the top, with additional at the required height. in 1809, did M. Nicholas t, room to accommodate boiling. 4. Process the required length of Paris, claim the reward Frequently sold under the of time. to earn the title of Father of name of cold pack canner, the 5. As soon as the processing water bath container must have time is up, remove jars from Canning. rt a perforated rack, to hold jars at canner. Do not tighten screw Canning, in the way that did it, a method now modi inch above the bands on caps. Set jars upright 2 least or 3 inches apart on several thicknesses of cloth or rack to cool. Do not set hot jars in a draft, or on a cold wet surface. Do not cover. 6. When jars are cold, test for seal and remove screw bands. 7. Before storing, wash jars of food in warm, soapy water, rinse and dry. The pressure canner (cooker) is a heavy gauge kettle designed to heat foods at high temperatures by means of steam pressure. All 'meats and vegetables, except tomatoes and sauerkraut, are low acid foods. Failure to use a pressure cooker for their preservation can result in spoilage. Far more serious than the loss of food is the potential for serious, even fatal, poisoning. Napolean got blamed for a lot of things, but few housewives would think to attribute the seasonal chore of home canning to that feisty French emperors escapades. Historically speaking, for centuries the supply and demand of available foods dictated a feast or famine lifestyle to peoples uneducated in the potential for preserving fresh fruits, vegetables, or meats. Consequently, surplus food that might have eased the hunger pangs of months was often lost to spoilve AMERICAN CANCER SOCIETY be fitted with a locking lid to prevent the escape of steam, a safety valve and petcock or exhaust steam valve, and a rack to hold jars one-hainch or more of the bottom of the canner. Manufacturers directions must be carefully followed with each individual canner. Two methods of packing jars are the raw or cold pack method and the hot pack method. For raw packing, vegetables or fruits are cut to serving size and packed into clean jars according to the recipe, leaving prescribed head space. Hot packing is accomplished by precooking prepared vegetables before packing them into the jars, leaving prescribed lf ; - head-spac- e. For both raw and hot packing, boiling juice, syrup, or water is poured over the top to within Vi inch. Next, the sealing edges of each jar are wiped clean and a scalded lid is placed on the bottle with sealing composition next to the glass. The bands are screwed firmly tight, before processing. ' . v 3 f E .i mii i1 ' a ' f. American Cancer Society Space contributed as a public service. Ap-per- SCHOLARSHIPS AVAILABLE! So With V2 Price Tuition We carefully consider Ap-pe- one-ha- lf Easy Relish Recipe Uses Fresh Zucchini ; Whether you have a zucchini patch in your garden or buy it at cups shredded, unpeeled zucchini 1 cup sugar your local produce market 1 now is the time to take advancup water Vi fresh zucchini. of cup vinegar tage V cup horseradish Enjoy its delicate flavor with summer meals by making Easy package (3 oz.) lemon flavor Zucchini Relish. Using fruit fla- gelatin Combine zucchini, sugar, wavor gelatin and crunchy fresh zucchini, relish is super simple ter, vinegar and horseradish in a to prepare. Make it up ahead of medium saucepan. Bring to a time and store in the freezer or boil; boil 5 minutes, stirring often. Remove from heat; add gelrefrigerator This way, youll always have atin and stir until dissolved. Ladle quickly into hot sterilrelish ready to serve with a cold-- ; cut buffet, as a condiment to ized small jars or freezer conpicnic sandwiches or along side tainers. Cover tightly; cool. Store in freezer, or refrigerate up to 2 your pork or chicken dinner. weeks. Makes 3 cups. FASV ZUCCHINI RF.MSH Apply at MAYWEDflAVE THE IPLEASHJDSE OF Painters. yt K0w M- for the r- 975 ' 8125 Wed. Night Ladies Night 13 Complete 12 OFF ALL THIS JUST... $1600 Frosts NO APPOINTMENT I for all specials Good thru Aug. 19th, 1983 necessary Ogden, 2971 Wash. Blvd. Ph. Ogdca,VI Tints. P? Plenty of Parking Mens & Roy. 5523 S. 1900 W. Womens' Hairstyling Ph. OVER 1000 PERMANENTS DONE IN THE LAST 30 DAYS. An accurate pressure gauge or weight is necessary to register the amount of steam pressure. This must be checked annually for accuracy. Local extension services often provide this service for a nominal charge. In addition, the cooker must CLOGGING FOR GIRLS AND BOYS (i)iu'int trtam'idnVti.vamim'r CLASSIFIED CLASSES AGES 4-- 6 CLASSES AGES 9 O INTERMEDIATE CLASSES AGES O BEGINNER O BEGINNER 7-- 7-- 13 FAMILY WANT ADS "tho ptopW'i . mark. pkc for northern Utah" OR TRADE BUY-SEL- L, a THY low co tt od - JOANN PARKER MEMBERS OF COUNTRY LINDEN DARE WILDFL0WER CL0GGERS It TOOAYI PHONE 394-771- Dally 1 hour: 8 a.m. till 5 p.m. Saturday. . 8 a.m. till 12 naan CLASSES . Thur. & Fn.. Please bring coupons I i 7685 So. Hwy. 88 3 NEW PRICE PERM INCLUDES Haircut, Manicure, to BLOW DRY Tue. & Wed Haircuts f 89 Ycurs of Distinctive Service From Utah's Oldest Stcakhouse SHAMPOO SET OR - whole family 2-- Vi 1 ; every applicant. ' YW COMIMFOT HELD A (f j F0R INFORMATION CALL 825-354- or lilt 825-418- AT PARKERS DANCE PALACE . Uiiii, 4 1 Smi ' ,:.i .; t I |
