Show Yr S YA IM r. r I v J j t PROCESSING Vegetable PreparatIon Required not water e c Cooker r oath Biro Wash precook 3 minutes Asparagus pack 1 8 0 40 10 Beans Beans- Wash string cut or leave String Wax whole precook S 5 minutes 40 10 Beans Lima Shell Shep grade wash precook 5 minutes then pack 55 10 Beets Wash ash reta retain n stem st m cook 15 minutes slip skins pack 40 10 Remove outer leaves wash Cabbage Cabb B Brus age rus- rus precook 5 minutes add sets eels Sprouts fresh water 40 10 C Wash peel precook 5 minutes pack hot 35 10 ower Remove out outer r leaves wash C Cauliflower precook 4 minutes pack 1 50 35 10 Remove R move husk precook S 5 Corn on Cob minutes pack 80 10 Cut from cob pre precook ook 5 Corn Coen minutes pack 80 10 Wash steam to wilt Greens pack loosely 60 10 Parsnips Wash pare precook S 5 Turnips minutes s pa pack k 90 35 10 P Peas Shell grade use only young cas precook 3 min pack loosely 60 10 Pumpkin Cut in pieces bake Squash until tender pack pack- 60 10 Pack c cold ld add salt S Sauerkraut auer k rau t no water 30 Handy Chart Helps You Can Vegetables See Recipes Below Vegetable Canning Tips The surprise point values on vege vege- vegetables vegetables vegetables tables when stocks were beginning to dwindle this year made many manya a woman vow v w not notto notto to get caught short-handed short this r r C t C following winter K Though it may mean a few hours a I- I of solid work fir fir- 4 vegetable canning is certain to be worth the time and effort put into it Women who have canned in years past find it is just as easy to put up vegetables as any other kind of prod prod- uce It is simply a matter of carry carry- carrying carrying carrying ing out a few simple rules to the letter Selection and Preparation Young tender freshly gathered vegetables are a must Any delay from garden to canning kettle gives bacteria a chance to develop and makes processing more difficult Tough overripe vegetables give poor results because canning improves no vegetable If II you want prime quaI- quaI quality quality ity then can that kind of vegetable Preserve the sweet flavor of peas and corn for example by picking them yourself if possible and put put- putting putting putting ting them in the canning assembly line as soon as possible Two hours from garden to kettle is a rule not just something that sounds nice To achieve best results grade vegetables vegetables vegetables for size and ripeness Wash them thoroughly in large contain contain- containers ers with plenty of running water Clean vegetables are freed of much bacteria which the soil itself its ell can carry Hot Pack or Cold Pack If II you have the time take it to pack hot-pack vegetables as this saves food and color values and gives a better product in the can By hot- hot pack is meant packing the vegetable hot hof This consists of cooking the vegetable a few minutes to shrink it so that it doesn't shrink too much in the jar during processing and us us- using using using ing that same liquid in which it was cooked for the jar Many women who can hundreds of quarts do not always have time to hot pack their vegetables and in that case they simply prepare the vegetable for the jar and process according to directions Preparing the Jars Round up the children to help with the canning as best results are aretTI areS S achieved when Y t everything moves i. i clockwork i like f The day before actual canning y starts lay layout out the equipment ket ket- kettles kettles ties utility pans for holding the jars while they are filled knives pans for washing etc A big job to get out of the way is the jars All these should be washed in large pans of soapy suds and rinsed thoroughly made ready for sterilizing the following day Be sure that jars are checked for Lynn Says Canning Memos Dont Don't cheat on processing time by trying to hurry vegetables or fruits along in the water bath or pressure cooker Time can be saved by having produce or equipment in readi readi- readiness readiness ness so that all work goes along on a production line schedule After the jar has been packed press a clean silver knife e all the way around on the inside of the jar to destroy bacteria and air bubbles Dont Don't forget to wipe the rim of the jar after packing p it with food Lynn Chambers' Chambers Point-Easy Point Menus Broiled Sausages with Corn Com Jellied Tomato Salad Biscuits with Honey Lemonade Gingerbread with Apple Sauce nicks and cracks Have plenty of covers etc on hand Then when canning starts place jars in pans or orI I kettles and pour boiling water over them I Filling the Jars To fill the jars quickly since speed is important to prevent bacteria from developing lay the jars on a large utility pan and place it right next to the kettle in which vegetables vegetables vegetables bles have been cooked Ladle in vegetables as quickly as possible In Inmost Inmost Inmost most cases add liquid to within one one- half inch of the top For starchy vegetables like corn and peas leave one inch space at top Adjust the to manufacturers manufacturer's cover according directions How now to Process As soon as the jars are ready they should be speeded into pressure cooker or boiling water bath If you youcan youcan can c possibly get a pressure cooker use it as it will save time give bet bet- better better ter results It is the method recommended recommended mended by the United States depart depart- department department ment of agriculture All pressure cookers vary in some way as to the closing of the cover and its it's best to follow directions that come with it These however are points well worth remembering with a pressure cooker have 1 to of hot wa water water ter at the bottom place jars on the t L rack make sure s scover f cover is fastened securely permit steam stearn to escape I I from petcock for 7 to 10 minutes 1 before closing Do Donot Donot Donot not count processing time until the meter registers the desired pres pres- sure The best way to prevent liquid from escaping from the jars is to keep the temperature even It should not fluctuate as this causes the con con- contents contents contents tents of the jar to boil over and over over- overcooks overcooks cooks the vegetable Cooling Jars After the jars have processed ac according ac- ac according cording to the table given above set them on several of cloth or newspaper and allow to cool away from a draft Test for seal when cool and store in cool dark place Some jars need tightening after processing others do not Study the directions which come with the cov covers ers covers as the manufacturer knows what treatment is necessary in the case oi of his particular brand Common Queries 1 Is it necessary to boil boU vegetables vegetables' vegetables vegetables vegetables' bles' bles before using Home-canned Home vegetables should always be boiled before tasting or using for 10 to 15 minutes 2 What is meant by non-acid non vegetables vegetables Non-acid Non vegetables include all aU vegetables except tomatoeS tomatoeS- ripe pi pi- mien toes or sauer J jJ f kraut Since most j vegetables are non-acid non they r f s tie J might contain bot bot- l cr AI a type of 01 bacteria which could be harmful and they require a steam pressure cooker to destroy it during process ing 3 Should salt be added to vegetables bles in canning Salt is usually added in the pro pro- proportion proportion proportion portion of 1 teaspoon per quart for purposes of seasoning It may be omitted Released by Western Newspaper Union |