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Show The Standard's l). A. C. Bureau I Articles of Interest to Farmers, Housekeepers and Others ' I Written for The Standard by Experts at Utah's Noted j; J Agricultural College at Logan ! II II Mill ! WITH THE EXTENSION PEOPLE Instead of Sulphur and Molasses and J Sarsaparilla By Amy Kelly Slate Home, Demonstration Leader, Universitv of Idaho Extension I Division ! Can you Torgei th'c spring days when your mother concocted h gooey-looking gooey-looking mixture of sulphur and made you take a spoonful after each meal lo "clear up your system'.'" It ruined Iho balmy spring days for me, the thought of that unpalatable mixture. Perhaps you had lo lake sarsaparilla. sassafras tea, or some other brand of stuff that was expected lo clear out all the poison pois-on that had accumulated in your system sys-tem during Iho winter months. Possibly Ave needed something of that sort "when our diets wero so limited lim-ited and we did not havo Ihe great variety that, we are now able lo obtain through the processes of canning and drying of foods. Even berore the war, wo began to realize the importance and benefits of canning vegetables and more fruit, but the Impetus given lo this measure as a result of the work of the food administration, university extension division, and schools and colleges will continue and will martc the praclice of canning all possible vegetables and fruits an established one. The considerable number of deaths! that have resulted from eating canned fruits, meal and vegetables Infected with bacillus botulinus have caused many people toe afraid of using canned meat and vegetables especial-, lj. The bacillus botulinus is a bacteria that may come int contact with any food substance and which, when, il grows and lejproduces, forms extremely extreme-ly loxinc substances that are highly poisonous even in small amounts. It is now a firmly establish and proved fact that In canned goods that arc properly proccsaed, this bacteria is 1 killed if present. If a reasonable amount of precaution is taken to see that the .product tastes and smells normal and ihero is no gas formation v. hen the product is used then there need ho no danger from this type of poisoning. If you are not satisfied or ; certain of the product in quqslion, as a precautionary measure, boiling it for five minutes will destroy the bacteria land the poison. This is true for toxins !of bacillus tyoiulinus and not for any j putrefactive changes lhat may hao taken place. liierctare, uo not stop canning or. cease to eat canned products because; of fear of botulinus poisoning. Can and continue to can with as much ardor ar-dor as you did during the war .period, apt! jour diet will be belter balanced.' Can especially such vegetables as spinach, asparagus, string beans, peasi and tomatoes. We know now lhat our bodies need during the winter as well' as during the summer, the organic! acids and minerals which fruits supply sup-ply and ihe minerals and roughage which vegetables supply. For this reason rea-son then, we need to can vegetables, to' say nothing of the variety they lend j that adds to the ease of preparing meals. So much has been written and r- , ;iuany bulletins have been published1 giving iTistructions for canning of all I kinds of foods that it will not be nccs , sary to take space here for any in- Giructions. It is not necessary to ex-1 patlate upon the merits of canned i iruits and the money saved by home' canning, but a few words upon can ning of vegetables may encourage some to continue or to attempt to can' ihem. Because of the spore-forming, bacteria prcscut in most vegetables, aj long period of sterilization in the wat ' er Ijalh or a high temperature such as , jean be obtained under pressure necet . sary to insure the destruction of ike I bacteria antl the safe keeping of the vegetables we recommend very strong ' ly the use of a small pressure cooker I for home canning .purposes. Such a cooker also permits of as many other uses in the home in the evcry-dayi course of meal preparation that it is1 a wise Investment for any housewife. some autnonties recommend me use of small amount of lemon juice or vinegar vine-gar when canning .vegetables. It is a well known fact that tomatoes are easily canned and sterilized; this is due to the acid content, as .bacteria are more readily destroyed at a lower temperature in an acid medium. Because Be-cause of this fact some women mafce a practice of canning tonmatoes and coin together and find that the mix-iture mix-iture keep.! well. By using flvo fluid jounces (10 tablespoonsful) of lemon juice per gallon of brine, the sterilization steriliza-tion period is as follows, compared with the waterbalh without using lemon lem-on Juice, when the one period, cold pack method Is used: Asparagus-'-I-Ioth water bath 212 degrees, de-grees, lemon juice added to vegetable, Asparagus Hot water bath 212 degrees, de-grees, no lemon juice, 120 minutes. Green Beans Hot water bath 212 .degrees, lemon juice added to vegetable, vege-table, 00 minutes; hot water bath 212 degrees, no lemon juice, 120 minutes. The amount of acid used is small and does not effect the flavor to any great degree. The vegetables canned In this manor make excellent salads. If ordinary cider vinegar is used, twice' the amount given for lemon Juice Is' needed; if the strong vinegar is used, I the same amount, Some vegetables may be dried w'th good results. Il is probably a more simple matter to dry corn than to can II. and after it is cooked, It is difficu't lo distinguish thed rlcd corn from the canned. Thefollowing Is n successful method that has been used by oik family for many years. Select lender .ears still in the milk; stage. Cut kernels half off and scrape ' out remaining pulp. Line a dripping pan with clean, light wrapping pap'r and spread corn about two inches thick. To eight quarts of corn add four level tablespoonfuls of "sugar and mix' well. Set In the oven, stirring fro- quern ly until milk is well dried up. I Spread thinly on clean cloth and dry In sfin or on warm porch. When thor-I thor-I oughly jlry, pack away in jars or buck ets. To cook: One cup corn, cover well with hot water, soak one hour. Cook j three quarters of an hour la water In I which the corn Is soaked, adding more j water if necessary. Add one-half cup of I cream or rich milk and a bit of butter i for serving. Corn may be stewed and then baked or scalloped. I During tho .past ear a great many peojile have been canning chicken af-I af-I ter the non-laying hens have boon , culled from the flocks. The month:? of ! October and November are a good I time lo do this. This is economy from two standpoints and has proved pry satisfactory to those who have tried it. We hope to see even more ptoph? pursuing this policy the coming lull. ' Beef and veal arc excellent when prop-i prop-i erly canned. For those who raise nr.d jcure their own pork it is recommended j that they can a portion of that part of the hog that cannot be used Immediately Immed-iately and that cannot be cured, sucii as the U:nderloin and spare ribs. Can ning of meat .does not necessarily mean the purchase of more jars, as many seem to think, as by the lime imeat canning is done, part or the jars j have bt'en emptied of fruit and vegetables. vege-tables. J Bulletins on the canning of meat.;. ' fruits and vegetables may be obtaim d ;by writing the University Extension I- Division, Boise, Idaho. j i ! |