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Show ',, -,..,; ,:.:. ". , ry( 0 PROCESSING Veqetable Preparation Required , H . 3 M Water Bath Pressure Cooker Minutes Minutes Pounds . Wash, precook 3 minutes, Asparagus pack iso 40 10 D-nn String Wash, string, cut or leave Deuilj Wax whole; precook 6 minutes ISO 40 10 Bl . Shell, grade, wash; pre- eanS, Lima cook 5 minutes, then pack ISO 55 10 Wash, retain stem; cook D 15 minutes, slip skins, BeetS pack 120 40 10 Remove outer leaves, Brussels Sprouts wash; precook 5 min., add Cabbage fresh water 120 40 10 Wash, peel; precook 5 C-arrOtS minutes, pack hot 120 35 10 Remove oute.' leaves, Ci.ti wash; precook 4 minutes, auhflower pa(.k 150 35 10 Remove husk; precook 5 Com On COD minutes, pack 210 80 10 f Cut from cob; precook 6 l-om, Whole-Kernel minutes, pack 210 80 10 GWash, steam to wilt, reens, all kinds pack loosely 180 60 10 n t Wash, pare; precook 5 Parnsnips, Turnips minutes, pack 90 35 10 Shell, grade (use only D voung) ; precook 3 min., reas pacic i00seiy iso 60 10 B i r i Cut in pieces, steam or Pumpkin, bquash bake until tender, pack ISO 60 10 . . Pack cold, add salt, Sauerkraut no water 30 Prepare Canning Vegetables Correctly (See Directions Below) Canning Day Menu Cold Baked Ham Potato Salad Green Beans, Crumbled Bacon Bread and Butter Sandwiches Pickles Melon Wedges with Lemon Beverage loosely, and to within one inch of the top, as they will swell during the processing. Greens, such as spinach, kale and others, should also be packed somewhat loosel;- to allow the heat during processing to penetrate pene-trate them properly. AD other vegetables vege-tables should be packed tightly so that the jar will be full, after processing proc-essing time is over. Use of Pressure Cooker Helps Assure Safety VEGETABLES BELONG to the non-acid group of foods, and this means that, to be canned with safety, they should be processed at high temperatures for a long period of time. The pressure cooker should be fitted with a rack at the bottom, a tight cover that will hold in the steam, a petcock and a pressure gauge that will give accurate temperature tem-perature for processing. To use the cooker properly, place an inch or two of water in the bottom, bot-tom, and the filled jars on the rack. Prepare only enough jars to fill the cooker. Adjust the cover and fasten tightly. The petcock should be left open to release air in the cooker, for five to seven minutes. Then close the petcocK Processing Vegetables IT'S EASY to bring the garden vegetables to the table, even in midwinter, mid-winter, if you put them into jars now. Then, when you want them, they'll be at your beck and call, s-. providing menu (Py inspiration a s iJWI T7 we as nlJtritious flWrIJ food for the V o 4 j Canning is no $-&$til Pr0Dlem vou " JSumSO, organize the work properly and avoid doing too much in a half day or a whole day. Lack of efficiency causes food to spoil before you get it properly processed and causes loss all along the way. Do only as much as you can accomplish ac-complish easily, and you'll cut down opportunity for spoilage. Then, too, you can do another batch of foods the following day without letting them over-mature in the garden. Try to estimate the amount of time required to prepare and process proc-ess the vegetable, as well as the amount of produce you'll have, so there's no trip necessary to the store to buy more jars while the vegetables wait, and probably spoil. There should be no time lost in the canning procedure, for spoilage may result, and certainly loss of food value, flavor and color. It's smart not to plan any other big jobs for the day you can, as best results come from devoting yourself exclusively to this particular particu-lar enterprise. Plan a simple dinner, din-ner, and prepare in advance, if possible, so that nothing except the slightest and most unexpected interruptions in-terruptions can intervene. How to Select, Prepare Vegetables TENDER, YOUNG VEGETABLES give the best results when they are canned because they can be processed proc-essed more readily, and their flavor is at peak. They should be washed very thoroughly in plenty of water to remove all dirt, as soil frequently frequent-ly contains bacteria which may cause spoilage. For washing, use a sink which can be stoppered, as it holds plenty of water, or a large basin or kettle. If you can spray the vegetables with water, this helps to get them clean. Use several changes of water, until it runs clear. If the vegetable is to be canned whole, it's best to sort according --e- 't to size, as this ' -f J t i will give a better lV sj lookinS Pack- lt 4).-Jv. f" also helps during Wjgi0 processing, a s S riehz. larger vegeta-SES3 vegeta-SES3 "E3fi bles take slightly HPf4 ! j linger process-ISwMt process-ISwMt i, ing, and this lIl-SS would overcook tiiiir'imini-ifi--' ' n the smaller vegetables vege-tables if placed in the same jars. Tomatoes, beets and carrots should be blanched by plunging into hot water, then dipped in cold water. This shrinks the skins and makes for easier peeling. Hot pack is usually preferred for vegetable canning because it shrinks the vegetable before packing, pack-ing, and make more fit in the jar. To hot pack, cook the vegetable for a few minutes, according to the chart, before packing in the jars.' Peas, corn and lima beans should be packed in the jars somewhat and allow the temperature to come to the desired amount. Start counting processing time only after the desired temperature tempera-ture is reached. When processing time is complete remove the cooker from the fire and let the pressure return to zero before be-fore removing the cover. Remove jars from the cooker and set on several thickness of cloth or newspaper. If the self-sealing variety vari-ety is used, the lids should not be tightened or adjusted. Let these cool in the upright position, away from a draft. Store in a cool, dark place. Wash, Scald Jars Before Usbig Before packing food into jar- for canning, check the jars to make certain they do not have nicks or cracks in them. It's especially important im-portant to see that the rims of old jars are perfect, as a faulty rim will prevent perfect sealing. Jars to be used for hot bath or pressure cooker should be washed in hot, soapy suds. Then they should be rinsed thoroughly to eliminate all soap. Scald the jars with boiling water and invert on a clean, folded cloth from which they are to be used. Caps and lids are best prepared by placing in a shallow pan or bowl and by pouring boiling water over them. Leave them in the container until ready to use. Note: All vegetables, except tomatoes to-matoes which are acid, as well as all meat, poultry and fish, canned at home, should be boiled in an open vessel for at least 10 minutes before tasting or using. If storage room is too hot, the seal on the jars may be destroyed by causing expansion of the contents con-tents of the Jar. Freezing and consequent con-sequent thawing injure the flavor and texture of canvd products. Beets should be precooked with about two inches of the top left on so they will not bleed too much and thus lose their red color. If the jar is defective, the vegetable vege-table requires re-packing and this is scarcely profitable as the vegetable vege-table would not stand up to processing process-ing the regular length of time. LYNN "AYS: Know These Canning Facts For Preserving Vegetables Salt may be added to the vegetables vegeta-bles when they're packed in jars, or it may be added later when the vegetable is heated for serving. It may be omitted entirely for dietary reasons. Never attempt to save an overripe over-ripe vegetable by canning it. Usually Usual-ly there's too much damage done by the ripening to give you a good canned product. |
