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Show rolls around. Write to the County Extension I office for a canning bulletin and I suggestions for sugar substitutes, j CAN "FRESHXESS" TO ACHIEVE TOP RESULTS IN FOOD PRESERVATION To accomplish a first-rate job of home canning, can "freshness" - advises Myrtle Davidson, assistant director for home economics of the Utah Extension Service. Capture Cap-ture and hold all possible flavor color, minerals and vitamin values of the fresh vegetables or fruit She offers the following tips to home -canners who want to keep cheir canned foods from beiii" on .the dull, droopy. t.,steless. and vitamin-less side: Put up only ripe fruit; youn tender vegetables, no canning magic ma-gic exists which can bring old tough beets or snap beans back to youth again. Neither will can mug improve hard green fruit or bruised or overripe fuit or toma- os.' In fact, a little damaged tood can cause spoilage of a whole 1 canning catch. Work quickly. Call on the men ;md children in th family, if .nevssary. for many hands hasten1 ihe journey of produce from "r-den "r-den to dinner. When foods must waif, they wilt and toughen, and vnamms and fresh flavors disappear. disap-pear. Keep food cool and wel' ! ventilated. Coun: canning time accuravllv , AUow the full time advised for processing, cr.d then lose no time ; 111 removing jars of fruits or tomatoes to-matoes from the boiling water bath. With a pressure canner. always al-ways used for canning non-acid vegetables, follow carefullj- direc- tions for opening canner. then j take the jars out promptlv. To let irs linger inside the canner fives them more cooking than i needed. Tin cans should be placed immediately in mld water. Store immediately after canning in a cool, dark place. Warmth and light tend to increase the lo" of vitamins, and color as welL Use th? canned products durir.i ! th.e current year. Longer storag' I is not. unsafe, if foods are nrooe-Iv canned, sealed airtight, and stored ' well, but canned foods decrease in quality end food value as t::r. goes on. A good food plan calls, for empty jars, ready to be re::U-d when each new canning season |