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Show Improper preparation dangerous Beware of grandma's cannong methods were designed for use .at sea depends, Ms. Sellers, said. the product. This level. is unreliable. People in the class seemed to practice Staff writer if of said Mendenhall a been that have There couple prefer food preserved by the Can? Freeze? Dry? cases of botulism in Utah in tomatoes are combined with low methods they had used These one word questions recent years, he said. These ' acid foods to make barbecue, ' previously. They liked the of minds the into cases are carefully checked by taco or other sauces or to make things they were used to eating. keep popping home gardeners who produce health authorities and in each soups, then it is important to use She said Mendenhall told the more food than their families case improper canning methods a tested recipe. Some of the group that children eating can eat during the summer. were used, Mendehnall said. approved recipes call for using school lunch will almost always In addition many people Pressure canning is the only the boiling water bath method choose canned green beans over and others for pressure cooking. purchase or are given a few safe canning method for nonfrozen because are that those We are trying to get the bushels of fruit and vegetables acid foods. children are more acmost untested family-typ- e Joan Sellers, extension home that they would like to preserve soup and customed to the taste of canned and add to their home food economist for this area said, sauce recipes out of circulation beans. because of safety factors, he green We still find quite a bit of open storage. But there was agreement, Interest in all three methods kettle canning here. This said. The USU Extension Service of food storage method is not safe for canning among the class members, that canning, is high freezing and drying anything. We discourage its has a new publication Tomato it is a waste of time to can or d Menbottle zucchini or broccoli. T. V. Food Mixtures now and use. said right for food most which has the of science One questions denhall, many recipes specialist, Those with questions Utah State University frequently asked Mendenhall is sauces, including marinara and problemscanning should call the about the safety of canning sauce, and a few for soups and local extension office at Cooperative Extension Service. chili. But there is a big void in tomatoes by the boiling water ext. 235. Ms. Sellers said she will These recipes have been knowledge about how to bath method. For years this answer questions or send out tested by the USU Extension free literature method was considered compreserve food safely, he said. about canning There are several reasons for pletely reliable throughout the Service, by Ball Corporation, In some cases bottled problems. this void, said Mendenhall, who country. But some of the newer Muncie, Ind., or by Kerr Glass foods can be sent to the USU in has degrees in both food tomato varieties contain less Manufacturing Corp., Sand Logan for testing if there is a sciences and microbiology, as acid than the earlier Ones. Springs, Okla. question about their safety. ' The sauce and soup canning well as an undergraduate minor Tests have revealed that Utah The following recipes are in chemistry. book, in which all recipes grown tomatoes have high the USU Extension Service from at contain tomatoes, is available There has been an explosion enough acid content to make d booklet Tomato and in of Extension the Office food for the the in the technology them safe canning by Mixtures. Food for Courthouse Carbon water more bath are There method, County boiling preservation. 50 cents. Mendenhall said. good ways of preserving food Besides making all the inIf the tomatoes were grown and more food varieties Barbecue Sauce should formation in content before acid in Utah the available than ever they can available to said. 4 he the as be Most without as possible, many people people, adequate, quarts peeled, cored, chopped history. USU Extension staff is trying tomatoes (approximately 24) It should be remembered, special effort, are unable to some other methods to let 2 cups chopped onions however, that as tomatoes keep up with all the developments in food science. ripen, the acid content declines. people know about preserving 2 cups chopped celery 1 food safely. We try to get people to can In addition the home food cups chopped sweet green or To fill for the demand stilli must be are tomatoes but red that pepper (3 medium) help absolutely preserver ripe 2 hot red peppers he said. People' food preservation knowledge, sure that his methods are safe, firm, sometimes think that very ripe the USU staff is training Va teaspoon cayenne pepper especially in canning. to Master Food Preservers in 1 teaspoon pepper corns Traditionally the way learn tomatoes are good for making 1 cup brown sugar packed . con-We have each but and the acid tomato other i about canning, community. juice traveled several hundred miles 2 cloves garlic (crushed) methods of food preservation, tent might be too low. was by observing a mother or If the canner believes the throughout the state during the 1 Tablespoon salt 1 Tablespoon dry mustard past several weeks, he said. grandmother as they canned or tomatoes do not contain enough 1 Tablespoon paprika in of was Mendenhall for foods Price last acid froze citric dried or storage. acid, one teaspoon intensive an week to Ms. on has few 1 or more teaspoon tabasco added each a be occasions, conducting This, quart. may food preservation sauce led to disaster, Mendenhall said. Sellers said that some people Combine tomatoes, onions, He cited one example of an use lemon juice or vinegar to course at College of Eastern Utah. increase the acidity of tomatoes celery and peppers. Cook until Oregon couple in their seventies but lemon juice or vinegar does who had been canning fruit and People who took this class, vegetables are soft, about 30 of hours for which 50 three not it minutes. Press through a fine but increase for enough. college years vegetables was to a is and credit slim Another sieve or food mill. Cook until a offered, with passed precaution very apparently adjust sea level charts and written test are available to mixture is reduced to about one-hsafety margin. of the original volume, about answer questions on home food recipes for altitude. They fell ill and died from Mendenhall sea correct minutes. 45 Tie pepper corns in level To corn botulism, after eating recipes preservation, said. a cheese cloth bag; add the canned by the boiling water for foods canned by the boiling We decided to train comwater bath method, add one bath method. remaining ingredients and cook to minute Mendenhall said the woman processing time for munity resource people because slowly until mixture is the had learned this method from each additional 1000 feet above the extension staff cannot consistency of catsup, about 1 Vz her mother many years earlier sea level when the specified possibly get to all the people hours. As mixture thickens, stir who need information, he said. when food preservation time is 20 minutes or less. frequently to prevent sticking. Pour hot into hot jars leaving (hie of the interesting exAdd two minutes to techniques were less advanced. 1000 conducted head space. Adjust caps. the time for each An analysis of unopened by periments processing bottles of com in the couples feet above sea level if the class was to taste test 25 fruits, Yield 4 pints. Process boiling water bath: home revealed that half of them specified time is more than 20 vegetables and meats that had been canned, frozen and dried to Pints for 20 minutes, half pints contained the deadly botulism minutes. Recipes for other canning determine which method of food also for 20 minutes (sea level). organism. The couple may have avoided illness earlier by methods, besides the boiling preservation produced the most To use, add 1 cup salad oil to 1 flavorf id product. water bath, must also be adpint jar barbecue sauce. boiling their vegetables after What best Yield: 4 pints is the for method? this if before altitude It and bottle the they justed opening ByARVA SMITH eating Low-Aci- 637-47- 00 Low-Ad- 30-ho- ur af ch tv I i teaspoon salt 1 Meat Sauce or 3 garlic cloves, minced Vz cups vinegar Combine all ingredients, v 5 pounds ground beef bring to a boil. Cover and ' 2 cups chopped onion simmer 5 minutes. Pack in hot 1 cup chopped green pepper (2 clean jars. Use all the liquid, divide all the liquid among all medium) inch head the jars leaving 9 cups cooked or canned tomatoes and juice space. Put on caps. Screw band 4 cans (6 oz.) tomato paste firmly tight. 2 Tablespoons brown sugar Process boiling water bath: 2 Tablespoons minced parsley Pints 20 minutes (sea level). lVz Tablespoons salt (USU Extension, Logan, Ut.) 1 Tablespoon oregano Yield: 2 pints Vz teaspoon pepper (for spaghetti, casseroles) lasagna t, -- Tomato-Vegetabl- e Vz teaspoon ginger teaspoon allspice 2 Tablespoons vinegar Brown beef, add onions and green peppers and cook slowly until tender. Add remaining ingredients and simmer until volume is 14 pints. Skim off excess fat before canning. Pour hot into hot jars leaving head space. Adjust caps. Yield: 14 pints Vz ch Process pressure canner: Pints for 75 minutes, for 60 minutes. 10 pounds pressure (sea level). half-pint- s Taco Sauce 3 cups tomatoes, peeled and chopped each yellow and green jalapeno peppers, seeded and 2 chopped Vz cup onion chopped 2 quarts peeled, cored, chopped tomates( 12 large) 1 Vz quarts water quarts pared, cubed potoatoes (6 medium) 1 quart lima green beans 1 quart cut com (9 ears) lVfc quarts carrots sliced (12 medium) 2 cups celery sliced 2 cups chopped onion Salt Add water to vegetables; boil 5 minutes. Pour hot into hot clean jars leaving head space. Add Vz teaspoon salt to each quart. Adjust caps. Process pressure canner: pints 55 minutes, quarts 85 minutes 'at 10 pounds pressure (sea level). 1 Vz (Vi-inc- h) h) Yield: 14 pints Triple duty meatloaf By CECILY BROWNSTONE Associated Press Food Editor An acquaintance of mine makes an interesting meat loaf using ground beef and bulk pork sausage, embellished with pistachio nuts, that does triple duty. She serves it cold, as you would a French pate, as a main dish for lunch or as a first course for dinner. Or she offers it as a sandwich filling for a light meal or an afternoon or evening snack. Pistachio Meat Loaf egg pound ground lean beef pound bulk pork sausage cup finely chopped peeled 1 large Vz Vz 1 apple Vz Vz V cup fine dry bread crumbs cup finely chopped onion cup coarsely chopped natural pistachios V teaspoon salt teaspoon dried crushed oregano Vz Va teaspoon coarsely ground pepper Lettuce Cherry tomatoes Comichons In a medium bowl beat the egg enough to combine the yolk and white. Add the beef, sausage, apple, crumbs, onion, pistachios, salt, oregano and pepper. Pack into a glass or metal loaf pan (about 7 by 4 by 2 inches and holding 3 cups). Bake in a preheated s 350-degr- oven until well-do50 to 60 minutes. Let stand about 20 minutes to reabsorb some of the juices; drain off remaining juices; cool; turn out. Cover tightly and chill. At serving time, cut into thick slices. Serve on letne Vi-in- tuce ch garnished with the tomatoes and comichons as a' main dish for lunch or as a first course for dinner. Or use as a filling for sandwiches for a light meal. NOTE: Comichons are sour pickled midget gherkins imported from France. I |