Show C asi B 8 0 0 a BYi ak nn wt w t r pre na roca vegetable preparation required bath blin aln idt abi wash precook 3 minutes minute asparagus pack to 40 10 beans wash string cut or leave string wax whole precook 5 m minutes 40 10 shell grade wash precook beans lima 5 minutes then pack ISO 65 15 10 wash retain stem cook beets 15 min mill slip skins pack 40 10 remove outer leaves wash cabbage brussels precook it 5 minutes add sprouts fresh water 40 10 wash peel precook 5 carrots minutes pack hot 35 10 remove outer leaves wash cauliflower precook 4 minutes pack 35 10 remove husk precook 5 corn on C cob b pack 80 10 cut from cob precook 5 col corn minutes pack so 80 10 wash steam to wilt pack greens loosely 0 ISO 60 10 parani parsnips Par snips Ps wash pare precook 5 turnips minutes pack 90 35 10 shell grade use young peas precook 3 min pack loosely 60 10 pumpkin cut in pieces steam or bake squash until tender pack 60 10 pack cold add salt sauerkraut no water I 1 30 follow this chart for canning see recipes below canning queries pressure cookers and other canning equipment will be working overtime to take care of garden produce this year and those of you who have canned foods undoubtedly know that its a big task but not a thankless one when it comes to next winters eating theres no other food task so gratifying as canning tor for once you are finished finist aed you have loaded shelves to look at in order to avoid canning mistakes and failures check over the these s e points first garden fresh sound ripe vegetables are the only kind w worth orth canning unsound produce does not improve during the ahe c canning a nning process and its a waste of time money an and d food to put stale vegetables into jars select all vegetables as carefully tor for canning as you would for your most finicky guest and be a long way toward success tender peas small beets plump shiny corn crisp and meaty beans etc all will give satisfactory results because they are prime produce to begin with every vegetable should be washed thoroughly before the skin Is cut or broken why because some of them have dirt and fuzz that Is 9 difficult to remove once it becomes mixed with the juicy content u nt pre cooking and hot packing gives best results as this method shrinks the vegetables and gives a better looking pack as well as ai less shrinkage in the jar use ue Fres pressure sure cooker cocker some women can can consistently and successfully by processing vegetables in a hot water bath either they are very careful workers or just plain P lain lucky however foolproof f 0 ol 01 results are best obtained by using a steam pressure cooker it is 1 possible to bring food to a higher temperature in tills this way and kill harmful bacteria thus avoiding spoilage po flage canning also may be done in much less leas time with a pressure cooker and nd there li Is less opportunity to lose food values in this way fortunately the equipment is now available or in many communities it is obtainable on a cona communal muna basis at a canning center or such boil before serving one of the basic rules for home canned vegetables is to boll the canned vegetable 10 to 18 15 min 5 utes before tasting or using never taste a vegetable which you my may suspect is spoiled if you are arc certain of spoilage discard it tf if not sure cook it first and then taste this boiling is ij best done in an all open kopea saucepan the rule applies to all vegetables except tomatoes and red which are add acid vegetables and hence in a somewhat LYNN SAYS SATS glamorize foods before serving for both fruit and vegetable salads you may use the prongs of the fork for fluting such things as cu cucumbers sad and bananas use vegetables prepared in molds to make vegetable platters more attractive carrots peas and spinach are nice to look at whoa when served la in a ring mold ve use a contrasting colored vegetable in the center of the mold LYNN CHAMBERS MENU braised braided lamb steaks potatoes green beans carrot raisin slaw biscuits and honey fresh cherry pie bevers beverage ge I 1 different class from nonacid non acid vegetables such as peas beans corn etc some questions always come up concerning particular vegetables during canning time I 1 r typical queries are these and here are the answers what causes cloudiness in canned peas this may be caused by insufficient cooking or some mineral in the water used for canning proper pre cooking or soft cli distilled stilled water eliminates the cloudiness now ugh high shall I 1 pack vegetables pack them to within inch of the top of the jar except peas uma lima beans beam and corn which are packed to w within athin one inch ol of the top to allow tor for extra expand expansion ion what causes corn to turn brown in the can most often this Is due to a high temperature used during canning which carm carmell elizes zes the corn sometimes a high deposit of mineral such as iron in water used tor for ca canning 9 rt will cause it why d do 0 beets tamo turn white this may be due to certain varieties or to too old beets use the very dark red kind and tee see that they are young and freshly gathered why do vegetables fail au apart w when ben home canned this Is due to 0 ver processing or overcooking overlooking over cooking in pressure cooker or water bath watch the time and check with timetable to avoid this error shan shall I 1 over process or cas neither la Is good but under processing probably will result in spoilage while overcooking overlooking over cooking win will give you wilted looking goods that do not hold their shape how much shall I 1 can at on one time unless you have help fa or r preparing the vegetables it is best to do it in several small batches so BO vegetables do not spoil if you can ge get the e pro produce uce from garden to kettle or lar jar within two hours you are working according to the best rule much depends upon your own speed and ability how much salt should be used season according to taste or not at all most people if one teaspoon of salt to each ach quart of vegetable Is in added as ai a last measure to the jar before it is closed should jar tops be wiped before cover Is placed on jar yes this Is essential to lebove any bits of vegetable water or salt which might prevent a perfect seal what kind of covers should I 1 use there are a number of good varieties available and each should be used according to the manufacturers directions released by western newspaper union ring black or green olives around the sides of a meat salad bowl to make it look attractive never overcook food it you want it to look nice on the platter have it crisp looking even if 11 cooked if vegetables lack appeal for the children invest tn in a set of fancy vegetable cutters and use these for a change to add interest use your gayest mats or linens when serving out on the porch or if I 1 n m pottery and heavy goblets are ideal for service here |