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Show IG O G Q O O O Q O Q O O Qifiot fU Vegetable Preparation Required pS2S ckl? Minutes Toundt Asparagus I w,,k, pr.coov 3 n,i..,, 40 I 10 Donne "'ft Wo in, itring, cut or loave wholoj 40 10 DcunS w precook 5 minute. Beans, Lima woth' prcook 5 55 10 ppfle Woh, retain tlemj cooV 15 minutes, 40 10 " Bc&Ij dip jkini, pack. BrviteU Sprout! Remove outer leavtt, waih; precook 40 10 Cabbage 5 minutes, odd fresh water. Carrots Br""'" 35 10 ffltllifWer Remove outer leovei, woh, precook 35 10 VUUIIUUrrci 4 minute, pock, - Corn on Cob r' hu,V; prcooh 5 minu" 80 10 Com, Whole-Kerne! ffi om cob; prc'' 5 m'""""' 80 10 Greens, n m ZVtCZ 60 10 Parsnips, Turnips yp0f" p"cooh 5 35 10 Dp-. SKoI), grade (uie only young), precook 60 10 3 minulei, pack looter. Pumpkin, Squash '"" 60 10 1 Sauerkraut jffff 0" 1 Vegetable Preparation and Processing (See Directions Below) Home-grown vegetables are beginning be-ginning to push their way out of the , -g. soil In your own 6?Jrt Victory gardens, r' up J I Perhaps, at first, ef fly j you will be so de-1 de-1 I if M uhted that you Iff l U want them J! IrD aU for table' -WJ come reaij2a. tion that you can "put up" most of your points for next winter if you can them now. Because pressure cookers are un-rationed un-rationed this year, most homemak-ers homemak-ers will use them for processing vegetables. That is all to the good, for the use of the pressure cooker cuts down processing time, and insures in-sures more success in canning if properly used. Non-Acid Vegetables. Before getting into the fundamentals fundamen-tals of canning, we must understand the difference between acid and non-acid non-acid vegetables. Tomatoes are in the acid group, but the others, green beans, corn, peas, etc., are all non-acid, non-acid, and require processing under pressure so that they will keep. Fresh Vegetables. Selection of the vegetable for canning can-ning is one of the important steps. You will be much more careful of what vegetables you put up, if you remember these two points: 1. You get out of your can only what you put into it, i.e., if you can an old, withered ear of corn, then that's what you'll have when you open the jar. 2. Canning, at best, does not improve im-prove your food; it only preserves it. Save Used Fats! Short Route to Jar. Another old maxim that comes In handy during canning time is the one which goes, "two hours from garden to can." That means that you pick the vegetables from your garden and start canning immediately. immedi-ately. If you buy vegetables, get to the market early, and select those that come in fresh in the morning. Take them home and get them started on their way to the jar as fast as possible. pos-sible. , Incidentally, if you are using your own Victory garden as a supply base for canning 1 1 vegetables, be sure to pick them 5y"V in the morning Jcxjjr" while the morn- ing dew Is still Wm$m&-on Wm$m&-on them. Picking jhmX. them later in the day, after the sun has dried out some of their natural moisture, will not give nearly as good results. Preparation Required. 1. It's a good idea to wash jars first in hot soapy suds and check them for nicks and cracks. All canning equipment may be prepared a day ahead to have everything In readiness when canning actually begins. be-gins. 2. Prepare vegetable as directed in chart above. In many cases pre-cooking pre-cooking Is recommended to shrink the vegetable and set the color. 3. As soon as vegetable Is prepared, pre-pared, get Into the jar as soon as possible, otherwise flat sour may develop. Packing Vegetable. 4. Most vegetables are packed to within one-half inch of the top of the jar. Exceptions to this rule are corn, peas and lima beans. 5. Liquid in which vegetable was precooked may be added to the Jar except In the case of strong liquids such as spinach and greens. Before Processing. 6. Wipe top of jar before placing on lid. Use manufacturers' direction direc-tion in this case, as all lids differ and your manufacturer knows what kind of tightening Is necessary. Save Used Fats! Processing. 7. Process vegetable, using timetable time-table given above. In using the -,r pressure cooker, ryLSt? allow steam to - CyTTj escape for 7 to 10 Vt3 w- minutes before closing petcock. AEvs Allow pressure I 2auUe to come up I ' - I J to desired tem-' tem-' perature before starting to count processing time. When processing time Is over, remove re-move cooker from range, then let pressure gauge come back to zero before opening. Storage Tips. 8. Remove jars from cooker and lay on several thicknesses of cloth or paper. Do not tighten lid unless so directed by the manufacturer of the jar. Some jars should not be inverted. Here again, consult your Individual directions. 9. Store in a cool, dark place. Make sure the jars are not In a draft. Use of Vegetables. Before tasting or using any home-canned home-canned vegetables, boil them in an open vessel for 10 minutes. This will kill any of the toxins which may have formed In the jars. Non-dieting friends will like this: Chocolate Chip Pie. 1 baked pie shell 1 tablespoon nnflavored gelatin 4 cup cold water m cops milk 3 egg yolks cup sugar M teaspoon salt lA teaspoon nutmeg H teaspoon vanilla 3 eg& whites 3 tablespoons sugar Soak gelatin In cold water. Scald milk. Add slowly to beaten egg yolks. Add Vi cup sugar, salt and nutmeg. Cook in double boiler over hot water, stirring constantly until mixture coats a spoon. Add soaked gelatin and vanilla. Chill until slightly thickened. Beat egg whites until stiff. Beat in remaining 3 tablespoons ta-blespoons sugar. Fold In gelatin mixture. Pour Into baked pie shell. Chill until firm. Sprinkle with chipped semi-sweet chocolate. Lemon Meat Loaf. (Serves 5 to 6) li pounds lean pork, ground 2 eggs, beaten K cup cracker crumbs 2 strips bacon Juice and rind of 1 lemon 1 enp canned tomatoes Salt and pepper to taste H cup milk Combine the meat, eggs, cracker crumbs, seasonings and lemon juice and rind. Place in loaf pan and cover with tomatoes and strips of bacon. Bake covered In a slow (250-degree) oven for 2 hours. Remove Re-move cover and add milk and continue con-tinue baking uncovered for Vi hour more. you wish more detailed instruc tions on vegetable canning, write to Miss Lynn Chambers, Western Newspaper News-paper Union, 210 South Desplaine Street, Chicago 6, Illinois. Please don't forget to enclose a stamped, self-addressed envelope for your reply. Released by Western Newspaper Union. |