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Show hi, , ,ihilirt..-1ii.,iil'-,A.v.li frysA kJ ':&GUSUtWL9 SP ' - - - - NS, V , PROCESSING , Pre-Cooking Hot-Water Bath Pressure Cooker VEGETABLE Time Minutes Minutes. Pounds Artichokes 3 ISO 40 10 Asparagus 3 ISO 40 10 Beans, lima 3 ISO 40 10 Beans, string, wax 3 ISO 40 10 Beets 15 120 40 10 Brussel sprouts 5 120 35 10 Cabbage, carrots 5 120 35 10 Cauliflower, broccoli 4 120 35 10 Corn 3-5 210 80 10 Greens Wilt 180 60 10 Peas 3-7 ISO 60 10 Spinach Wilt 180 60 10 Tomato juice 5 5 Vegetable Canning Guide Non-Acid Vegetables Are you putting up many greens and vegetables from your Victory garden this year? In other years, the first question we asked after that, was, do you have a pressure cooker? You see, a pressure cooker is the safest, most desirable method of putting up vegetables vege-tables which are non - acid. The reason: In most soil there is a deadly germ called Botulinus which attaches itself it-self to vegetables m the non-acid class, to wnicn most of them belong. Mr. Botulinus is hard to destroy except by extreme heat which the . pressure cooker can give as most vegetables are processed at an above-boiling point, 240 degrees Fahrenheit. Let me go on record as saying use the pressure cooker if you possibly pos-sibly can. Chances of your being able to buy one are slim, but perhaps per-haps there's a neighbor or friend or a local canning center which will give you the means of having one. If it's absolutely impossible to obtain ob-tain a pressure cooker, do non-acid vegetables by the boiling water bath. It takes much longer to process proc-ess the vegetables, but don't skimp a minute of it, if you would be successful. Processing Foods Processing times have been carefully care-fully tested and cannot be shortened. short-ened. Follow them to the letter to get results. Processing may be done in various ways, and it is important im-portant to select the one best suited to the food you are putting up. A pressure cooker gives you the greatest degree of safety in canning non-acid vegetables for it permits the greatest degree of heat to penetrate pene-trate the jar and thus destroy botulinus. To use the pressure cooker, prepare the product, pre-cook pre-cook it and pack carefully in sterilized ster-ilized jars. Adjust cap. Prepare pressure cooker by pouring hot water into the bottom of the cooker up to the level of the rack. Place filled jars on rack, allowing for sufficient suf-ficient circulation of water around them. Be sure jars do not touch. Place top on pressure cooker and clamp on tightly. Leave pet cock open 7-10 minutes to exhaust all steam in cooker, otherwise you will not get correct pressure. After all steam is exhausted, close pet-cock and let pressure mount to desired degree, de-gree, then turn down heat, and maintain pressure exactly or liquid will be drained from jars if pressure Is allowed to fluctuate. When processing time is up, remove re-move cooker from heat, let pressure reach zero, then remove lid, so steam does not hit you when cooker is opened. Set jars on several thickness thick-ness of cloth or paper, and let cool, without inverting. Hot Water Bath. A large, deep vessel with a tight-fitting tight-fitting cover is best for making this type of canner. Use a big kettle, a lard can, a deep well cooker with galvanized wire or rack at the bottom bot-tom of it to hold the jars one-half inch from the bottom of the canner. Before putting jars in canner, have water boiling briskly. If the jars lower the temperature and It stops boiling when they're submerged, do Lynn Says: What to Do: Make rationing work by using fresh fruits and vegetables for canned whenever possible. To save money, use seasonal produce generously. In main dishes that call for tomatoes to-matoes or tomato juice, use fresh tomatoes when in season, put up home canned foods, or substitute brown gravy: Save and store excess water from vegetables In a covered container con-tainer and use for flavoring soups, stews and gravies. Omit chili sauce and catsup In recipes unless you have the home-canned home-canned variety. Chopped green pepper and reiirhes add pep to salads and sandwich fillings without with-out taking ration points. Cooked dressings or sour cream dressings will help save your using us-ing too much oil for salad dressings. dress-ings. Save every ounce of extra fat from meat. Use it for baking or frying, or give It to the butcher. This Week's Menu Tomato Stuffed with Cottage Cheese Potato Chips Olives Rye Bread-Butter Sandwiches Raspberry Shortcake Beverage not count processing time until the water boils. It's especially important to make certain there's plenty of water in the boiling water bath. There should be enough to come two inches above the jars. If water boils out during processing, add some boiling water from a teakettle on the range. Canning Procedure. Use the table given at the head of this column for guiding you in pre-cooking pre-cooking and processing vegetables. The ideal way of proceeding with your canning is as follows: First, before you even start canning, can-ning, get jars ready by washing them in hot soapy suds and scalding them. Check for nicks, cracks and sharp edges on jars, to see that they are perfect. Prepare jars ahead of time and invert them on several thick- nesses of clean towel near your stove so that you have them on hand when canning. Prepare vegetables by washing thoroughly and then cutting or preparing pre-paring as for table: Precook, according ac-cording to table. Pack in sterile jars and process for required time. Set jars to cool, after processing on several thicknesses of towel or newspaper, away from drafts. Let cool for 24 hours. If using a self-sealing self-sealing lid with screw band, remove re-move screw band and use it over again. Test the jars by tapping gently on lid. If you get a high ringing note, the jar is sealed and may be stored. Reasons for Spoilage. Spoilage reasons are many and may be traced to any part of the canning procedure. Sometimes it is easier to avoid failures if you know what causes certain types of spoilage. spoil-age. If fruit or vegetables are overripe, over-ripe, sterilization is difficult as bac-teria bac-teria may have M -v ) developed to a jWVV? degree which it oftC J is not possible to $ p bs arrest. Use only $ 1 produce in prime if 0 V i"i contJilion ns yu rpipf jars what yu put K'Vc'VliP in them. 1 -- "" Washing all vegetables and fruits before working work-ing will get rid of bacteria which cling in the soil. Unclean jars con work havoc with your canning eiTort. Best remedy for this is washing Jars thoroughly in clean soapy suds and then scalding, scald-ing, and laying the jars inverted on several thicknesses of clean towel until ready to use. Lids should also be sterilized. Sealing. Seal the cap according to the principle prin-ciple on which it was made. A self-sealing self-sealing cap seals by vacuum created cre-ated by Die cooling of the contents of the jar, and the screw band does not need tightening after processing. Zinc caps and rubber bands should be tightened. Can for Health. Fruits and vegetables are known to be a rich source of health-giving vitamins and minerals. Vitamin A for example, so extremely essential to children and adults alike, is found in large quantities of certain fruits and vegetables. Vitamin A promotes growth; it helps to prevent eye diseases; dis-eases; it helps guard against infections; infec-tions; it helps prevent night blindness; blind-ness; It aids in the normal functioning func-tioning of glands; it increases the life span. From experimental studies stud-ies it appears that if a child, during the years from 3 to 10 is fed very large amounts of vitamin A, he will be less susceptible to the usual children's chil-dren's diseases. A growing child requires 3,000 International Units of viUirnin A daily; an adult 6,000 to 8,000 daily. ytm have a canning jncAilum, write In Miss I.ynn Ch'inibrrs, U vstrrn pujtfr I'ninn, 210 South Uf'.sphiinel Street. Chtcfiico, 111. I'letxse enrlone a tt'lj-addrexsed envelope far your reply. Released by Wtern Newspaper Union. |