Show t 0 f lt by mrs julia kiene westinghouse home economist J more cannin cannies secrets eto kolrs wonders how much to can well you need greens four times a week which adds up to two and a half quarts a month you also need three and a half quarts each of tomatoes and one other vegetable e per month I 1 multiply those three totals b by Y the number of persons in t the he family and your monthly quota of canned vegetables the object of canning is to fill K the jars not just with food but mrs kiene with w i t li health therefore to save precious vitan vitamins i ns and minerals use little ar or no water bring to a steam buic it ay cook in c covered I 1 ar and id dont boil in practice these rules work out this way all vegetables must be blanched in in order to set the color and pm only one 41 cup ap vent spoilage but use f 0 OI 01 of boiling water to four cups cup for vegetables allow allo w one minute a tomatoes f five ive minutes for other vegetables after that quicy i place food in airtight air tight jars to WI win th N wl in one inch of top fill up jar wes liquid in which vegetables W add blanched if not enough boiling water for the food mus must t lie be one a blanketed with water add and n teaspoon of salt then cap jart jar f food is ready for processing 0 a for al alkaline kalin vegetables us and pressure cook cooker er if possible t ten te of maintain constant preast pressure and re fruits A acid vegetables pounds oven s can be canned either in t the he or water bath MENU eVe retable soup crackers cracker butter lenion lemon pie soup sou canning kalp vegetable P at lt with w of 0 cover bones bonen and antl hours two water jeanon and nd cook about into into pour stra strain i n bi bones bonca tr meat and water remove in jam put on cap process Po cocin cin youn do cooker at t 6 P bath 8 3 hours or pressure 1 pressure 60 rai NEXT WEEK kitchen quickie 1 |