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Show Canning Simple and Remarking Process By Bea Kummer "Don't put all your eggs in one basket," could go with canning and preserving for the winter ahead. Summertime is the time for fresh fruits and vegetables veg-etables and cost much less especially in bulk than per pound. So as the squirrel eats one nut and puts two away for winter storage, so should we by canning for the long winter win-ter months ahead. With sugar sug-ar going up everyday and plenty of the fresh fruits and vegetables on the market, now is the time to prepare for the days ahead. Canning is a simple process pro-cess and can be very rewarding re-warding when complete, as an artist admires his paint ings, so can the housewife admire her variety and color of bottles on the pantry shelf such a feeling of security and accomplishment. It is so easy to can . . . Before beginning read carefully care-fully instructions and recipes re-cipes to be sure you have chosen the correct method for that particular food. Be sure to use correct processing time, no matter how carefully food may have been selected and prepared if not processed long enough will spoil. The first rule is in selection selec-tion of sound firm ripe fresh foods, over mature and bruised foods can produce spoilage in the canned product. pro-duct. Wash all foods thoroughly before preparing them. Sort to ma toes, berries, cherries and plums discarding discard-ing all spoiled or bruised ones. Large fruits such as peaches, apples and pears should be wash ed before peeling and all trace of bruises or decayed spots removed. re-moved. Cut well around these defective de-fective parts, many times the fruit around them is soured and this portion may cause the entire jar to spoil. Store in cool, dry, dark place with a temperature 70 degrees or below. Canned foods should not be subjected to freezing as it may soften the texture of them, but it does not cause spoilage unless it breaks iha cdq! nn fha I9r nor you should write an article on how you fed twelve children chil-dren on a miner's wages. It is a fact that without the foods I can when they are plentiful, there are many times they many have gone hungry, but I have always maintained if they eat right their health is good and I would much rather have a grocery supply than a doctor bill. Variety and nutrition are essential for good health and a little time spent when supply is plentiful can supply both as well as economy. There are many of the wild fruits and berries growing in our mountains and as they helped to sustain our pioneer ancestors so they can also be good for us. It just takes a little time and energy. We Processing is the application applica-tion of heat to food in the jar, pressure canner, boiling boil-ing water bath and open kettle are methods that may be used. Timetables are usually usual-ly found in a canning book. Boiling water bath is recommended recom-mended for fruits, pickles and tomatoes. Pressure can-ners can-ners are recommended for meat, poultry, fishand vegetables. vege-tables. There are also pickle time charts and always be sure to check your altitude charts. Canning for the Diabetic without sugar can be quite successful as all fruit and fruit juices can be done with out sugar. Some artificial sweetners may be used in canning and freezing. An amazing array and variety var-iety of foods can be canned so that you can plan your canning to supply all your needs throughout the cold winter months. Meats, fish, fruits, vegetable catsup, sauces can be bottled successfully suc-cessfully and really enjoyed by all. Someone said to me once have strawberries, raspberries, raspber-ries, choke cherries, elderberries, elder-berries, wild grapes and many other sources of food if we just look for them and a day in the hills can also be quieting and restful for the soul. Elderberries are delicious de-licious as jelly and also makes delicious pies. Wash and pick from stems, fill jars and process with a light syrup, then when ready to make inta pies add the thickening and a little more sugar if you prefer a sweeter sweet-er flavor. Use the recipe in your package of pectin for elderberry jelly. Pick berries from stem. Wash and crush thoroughly if they do not liberate much juice, add a little water and mash again. Squeeze out juice. Add 14 cup lemon juice to each 3 14 cups juice; 3 14 cups juice, lpkg MCP pectin, 4 12 cups sugar. sug-ar. Boil jellies two minutes, skim, pour into prepared glasses or hot seal jars. Cover immediately with paraffin or hot seal lids. |