| Show follow this chart for canning see recipes below canning queries pressure cookers and other canning cannine equipment will be wo working aking overtime to take care of garden produce this year and those 0 ot f you who have canned foods undoubtedly know that lva it a big task but not a thankless one when it comes to next winters eating theres there no other food task so gratifying as canning tor for once you are finished you 0 1 have loaded shelves to look at in order to avoid canning mistakes and failures check over these points first garden fresh sound ripe vegetables are the only kind worth canning unsound produce does doe 3 not improve during the canning process and its it a waste of time money and food to put stale vegetables into jars select all vegetables als as carefully for canning as you would tor for your most finicky guests guest and be a long way toward success tender peas small beets plump shiny corn crisp and meaty beans etc all will give satisfactory results because they are prime produce to begin with every vegetable should be washed thoroughly before the skin la Is cut or broken why because some of them have dirt and fuzz that Is I 1 difficult to remove once it becomes mixed with the juicy content 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 in the jar ar use pressure cooker some women can can consistently and successfully by processing vegetables in a hot water bath either they are very careful workers or just plain lucky however foolproof results are best obtained by using a team steam pressure cooker it is possible to bring food to a higher temperature in this way and kill harmful bacteria thus avoiding spoilage Canin canning hg also may be done in much less time with a pressure cooker and there is less opportunity to lose food values in this way fortunately the equipment Is now available or in many communities it Is obtainable on a communal basis at a canning center or such bou boll before serving one of the basic rules tor for home canned vegetables Is to boll the canned vegetable 10 to IS 15 aln F utes before bedfor as ing or using fr never tate taste a IL vegetable which you may suspect Is spoiled if you are certain of spoilage discard it if not sure cook it first and then taste this boiling la is best done in an open saucepan epan the rule applies to all vegetables except tomatoes and red which are acid vegetables and hence in a somewhat LYNN CHAMBERS MENU braise d lamb steaks potatoes green beans carrot raisin slaw biscuits and honey fresh cherry pie bevera beverage ge different class from nonacid non acid vegetables such as peas beans corn etc some questions always come up concerning particular vegetables during canning time typical queries are these and here are the answers what causes cloudiness la in canned peas this may be caused by insufficient clent cooking or some mineral in the water used for canning proper pre cooking or soft distilled water eliminates the cloudiness how high shall I 1 pack vegetables pack them to within inch of the top of the jar except peas lima beans bean and corn which are ar e packed to within one inch of the top to allow for extra expansion whit what causes corn to turn brown in the can most often this Is due to a high temperature used during canning which carmell carme zes the corn sometimes a high deposit of mineral such as iron in water used tor for canning will cause it why do beets turn white this may be due to 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 fau fail apart when home borne canned this is due to over processing or overcooking overlooking over cooking in pressure cooker or water bath watch the time and check with timetable to avoid this error shall I 1 over process or under proc ess neither Is good but under processing probably will result in spoilage while overcooking overlooking over cooking will give you wilted looking goods that do not hold their shape HOW flow much shall I 1 can at one ne time unless you have help tor for preparing the vegetables it Is best to do it in several sma small 11 batches so vegetables do not spoil poll if you can get the produce from garden to kettle or jar within two hours you are working according to the best rule much depends upon your own speed and ability flow much salt should be used season according to taste or not at an all most people are satisfied it one teaspoon of salt to each quart of vegetable Is added as a last measure to the lar jar before it Is closed should jar tops be wiped before cover Is placed on lar 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 1 use there are a number of good varieties available and each should be used according to the manufacturers directions released Bele aed by western News newspaper union |
