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Show Davidson Gives Canning Tips To accomplish a first-rate job of home canning make "freshness" your watchword and capture and hold all possible flavor, color, minerals and vitamin values of fresh vegetables and fruit, Myrtle Davidson, assistant director for home economics of the Utah Extension Ex-tension service, advised Utah homemakers Thursday. She suggested that home canners put up only firm, ripe fruit and young, tender vegetables. No canning can-ning magic exists which can bring old tough beets or snap beans back to youth again. Neither will canning improve hard green fruit, or bruised overripe fruit or tomatoes. toma-toes. In fact, she warned, a little damaged food can cause spoilage of a whole canning batch. ''Work quickly when you begin to can," Miss Davidson said. "Call on the children and others members mem-bers of the family, if necessary, to hasten the journey of produce from garden to canner. When j foods must wait, they wilt and toughen, and vitamins and fresh flavors disappear. Keep the pro. duce cool and well-ventilated." Check the canning time1 accurately, accur-ately, she advised. Allow the full time advised for processing, end then lose no time in removing jars of fruit or vegetables from the boiling water bath. With a pressure canner, always used for canning non-acid vege- tables, follow carefully directions for opening canner, then take the jsrs out promptly. To let jars linger inside the canner giva them more cooking than needed. Tin cans should be placed immediately immed-iately in cold, running water. Store the product immx;ia;.f'ly ?.i.(r canning in a cool dark plac Warmth and ;'jr.t tend to Jncrsc :ne io-s of vitamins ar.d color as 1 well. |