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Show Extension Service Circular Stresses Good Methods ' To "Can The Safe Way" Elna Miller, extension nutritionist at the Utah State Agricultural college, col-lege, has just released a new circular telling how to "Can The Safe Way." "Every day thie fax-ily needs two servings of fruits and three of vegetables," vege-tables," Miss Miller says. "One vegetable vege-table should be leafy or green or yellow colored, -another should be potatoes, and the third fcriiy be a root vegetable or a second serving of the green leafy or yellcW colored vegetable." Td ratoes or citrus fruits are needed every day and since to.nntoes are grown in Utah and provide the S'.vxe food value as citrus fruit they are reocj rlnended. In addition to this the family needs two servings cf I.Votein focos such as eggs, meat, poultry, fish, and cheese, along rith milk and whole grain cereals. In order to have -a year round supply of these foods imiost Utah homem'akers must provide adequate canning, storing or drying cf the products to te used. Miss Miller points out the system of preserving to be used when she says, "Do not can vegetables which' can be stored satisfactorily. Carrots ani beets may te stored with much less effort than is needed for canning. can-ning. If they are planted late so that they Ixia-ture just befire frost, thiey will be just as palatable as if they are canned. Do- not can non-acid vegetables with any xr-thod exce.rt the pressure cooker. All vegetables except taxiatoes are this class. The j danger of fcod spoilage and food : poisoning is too great if any otner utoth'Od is used." I Axcng other itex considered in the circular are instructions for J using the preoiure cooker, canning 1 in glass in tin and the irethods of processing fruits. Miss Miller ahsOj tells hew to prepare tomato juice and outlines steps in .safe vegetable and meat canning. - Co. ies of this circular ill be fur-niei.-.fd ty the county agent on request. |