Show 0 ciofi iam wd by mrs julia kiene westinghouse home economist secrets of home canning NO f 0 its about it weve each I 1 got to do our share of home canning this summer the he heith ith of the family next winter largely depends on it A balanced diet of fruits and vege vegetables taLles is absolutely necessary an and d the supply of commercial c 0 mm erceal ly canned goods is dwindling already canned peas peas are arc one third less IL ss plentiful than a year ago and A the supply of canned beans is only about halt half what whatever eve r method of can mrs hire kiona kiene nin S you 1 go EO in for oven water bath or pressure cooker the secrets of success are the same 1 select food th at you young ng and in its prime 0 otherwise tb lie youre throwing away time lime and money 2 cut as short as possible th the I 1 C time between picking and cannin canning g especially with vegetables A good rule is two hours from vine to can 3 limit yourself to ten or twelve quarts a day particularly important when canning alkaline vegetables stick to those rules they reduce spoilage so do these wash ve vegetables e carefully and that means remove all the dirt sterilize jars thoroughly 9 aly dont use last years rubbers be sure the lid is tight last but certainly not least after tho the food is canned dont let it stand in the hot kitchen get it down into the basement as fast as you can and never store it in a kitchen cabinet how much should you can im coming to that next week MENU creamed chicken with heird cooked on sliced tomato on lettuce chilled grope crape juico juice and cookies grape juie juice recipe wash sound bound rive ripe snipes grapes cover with water and heat beat slowly to simmering do riot nob boil cook slowly until trait fruit li is very soft bott then strain through a has ba add 3 1 cup sugar to each quart 0 of juice pour into sterilized jars jara put on cap process in water b bath th 30 rn minutes t NEXT EXT WEEK nee 31 more 0 r canning secrets |