Show fv wr ff ir 1 icy r r i f i rr f Cr S r y i iw w rr SNAG r i C 1 PROCESSING p INa Vegetable Preparation ReqUIred Ito Dot Water Rate r Pre Cooker Cooter Bath Min Min Lbs Wash precook 3 minutes Asparagus pack P kh 4 40 0 10 Beans Beans- Wash string cut or leave String Wax whole precook S 5 minutes 40 10 Beans Lima Shell grade wash precook 5 minutes then pack 55 10 Wash retain stem cook B Beets 15 min slip skins pack 40 10 Remove outer leaves wash Cabbage abbage C Brus- Brus precooks minutes add sets sele Sprouts fresh water 40 10 Carrots Wash ash peel precook S 5 minutes pack hot hot- 35 10 10 Remove outer leaves wash Cauliflower C la au lower precook 4 minutes pack ck 35 10 Corn Cob R Remove move husk precook S 5 on minutes pack N 80 10 Cut from cob precook 5 Corn Com minutes minutes pack 80 10 Wash steam to wilt Greens Greens' pack loosely 60 10 Parsnips Wash pare precook 5 Turnips minutes s pack pack 90 35 10 P Peas Shell SheIl grade use young precook 3 min pack loosely ely 60 10 Pumpkin Cut Cu in pieces s steam or bake bake Squash until tender pack 60 10 Sauerkraut no Pack water cold add salt add salt no water N 30 Guide Guido Vegetable Canning With This Chart See Set Recipes Reaper Reci es Below Canning Vegetables I THOSE HOSE GARDENS will soon be beA A bursting with lovely green yel yel- yellow yelI yellow yellow I low and red vegetables which you'll want to speed onto your canning shelves for healthful eating this fall falland falland falland and winter Best results can be achieved when you have the kitchen ready the night before to take in inthe inE inthe E the produce pro d u c e early ear 1 y in the IJ morning while the dew is still y fresh on them a Whether you pick your own vegetables v e get a b I e s or buy them from somewhere else try to get them well on their way to canning within two hours Vegetables which have been picked for longer than eight hours before canning do not give as tender or high quality canned products Certainly the work is made easier if the kitchen is all set for action This means that you have your jars freshly washed and scoured sitting in tubs or large kettles ready to You can put them on to boil when you go out to pick the vegetables Have a work table ready with colanders knives and spoons where you can work on the vegetables after they're washed The pressure cooker should have been checked for use to see that the gauge is accurate It should be clean and fitted with a rack ready to receive the jars after they're packed Have a large kettle ready on the work table or range so that vegetables vege vege- vegetables vegetables tables can be pre Some women still use cold pack that is pack the jars without any cooking of the vegetable However most women say they have more luck with precooking since this shrinks the vegetable before packing and also sets the color better Choosing Vegetables ITS IT'S I TS T'S EASY to determine whether a vegetable is right for canning just by careful inspection Here are tips to guide you Asparagus stalks should be green for the greater part of their length inasmuch as the white parts are woody Choose firm stalks Lima beans or snap green beans should be young and tender Both types should look green and fresh Green beans should snap readily when bent r Kernels K ern c r n e 1 s on corn should be beU plump and full U of milk mil k The husk should be fresh and green In greens g x e ens choose those tho t h o s e with tender ten d e r young and leaves Never use wilted leaves Pea pods should be bright and full lull Avoid the puffy pods with small peas Peas when shelled should be tender LYNN CHAMBERS' CHAMBERS MENU l Apricot Juice Tuna Fish Loaf Creamed New Potatoes Succotash Tomato Salad Bacon Muffins Beverage Lime Sherbet Follow These Directions VEGETABLES V E GET A B L E S are WHEN brought in inn for washing and preparation have your pressure cooker all ready to use The rack should be in place the safety valve assembled and the petcock open The jars should be ready too after washing in a pan of hot water Have the teakettle or other vessel vessel ves ves- vessel sel with boiling water ready too as this is the liquid you'll need for filling vegetable jars Wash and prepare the vegetables to fill the jars you have Pre-cook Pre the vegetable for the specified length of time then ladle into the jars immediately Add enough boiling water to the jar so that it reaches to within n to Ih inch of the top Add salt to the jar in the proportion of Ih teaspoon to pints and 1 teaspoon for quarts Run a spatula around the inside of the jar to release air bubbles Wipe the sealing surface of the jars with a clean cloth Adjust the jar closure using man man- manufacturers manufacturers' manufacturers manufacturers' manufacturers manufacturers' directions These vary with different caps so its it's smart to read directions for the particular one youre you're using Place jars in cooker seeing that they do not t touch and that there r. r he r is IS enough room for r the hot air J to circulate r There should be befi fi I cover enough the cooker cooker- the water f r bot bot- bottom bottom b to in inthe inthe tom or the rack Adjust s the t lid lidon mi l j on the cooker ok and a nd tighten t i g h ten clamps as directed by Processing Under Pressure TURN THE heat under the cooker TURN a. a on and let steam pour from the petcock for 7 to 10 minutes This is necessary for releasing the air from the cooker so that when you do dostart dostart dostart start the actual pressure cooking you'll have correct temperature i Close the petcock and let the cooker come to the desired pres- pres ure Its It's important that this be maintained as fluctuations of a pound or two either way several times during processing will drain liquid from the jars thus giving an unattractive look to them as well as leaving them dry to the point where they are uncovered Process according to vegetable chart given above Turn heat oft off of and remove to a cooler place until the gauge regis regis- registers registers registers zero then release petcock clamps and cover Always stay far enough away so that the steam does not burn you as you open the cooker |