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Show Q O O O G G O O O O O O $ PROCESSIVQ Vegetable Preparation Required n water pressure cooker r , BalhMla. Mln. Lb. Anaracni Wash, precook 3 minutes, Asparagus pack 180 40 10 Beans Wash, string, cut or leave (String, Wax) whole; precook S minutes.. 180 40 10 r.,. Ti-. ShelL grade, waBh: precook Beans, Lima 5 minutes, then pack. 180 55 10 rnr,. Wash, retain stem; cook ceets 15 min.. slip skins, pack.. 120 40 10 rsM,, Remove outer leaves, wash; Sibcf5i,5 Precook 5 minutes, add sels Sprouts fresh water 1 120 40 10 P,,f ' Wash, peel; precook 5 Carrots minutes, pack hot 120 35 10 n-,.,i:n Remove outer leaves, wash; Cauliflower precook 4 minutes, pack 150 35 10 n- nu Remove husk; precook 5 Corn on Cob minute8, pack ... 210 80 10 r- Cut from cob; precook 5 Corn minutes, pack ... 210 80 10 r Wash, steam to wilt, Greens pack loosely i8o 60 10 I Parsnips Wash) pare . precook 5 Turnips minutes, pack 90 35 10 ppaQ ShelL grade (use young); ,reas t precook 3 min., pack loosely 180 60 10 Pumpkin Cut in pieces, steam or bake Squash until tender, pack 180 60 10 Sauerkraut c."l 30 Handy Chart Helps You Can Vegetables (See Recipes Below) Vegetable Canning Tips The surprise point values on vegetables vege-tables when stocks were beginning to dwindle this year made many Q n (fTvSI a woman vow not gpHj "JJt J) to get caught fJ" ;je $33 short-handed this 7l(c($ "rhJ following winter. rTt-FC Though It may j '""WfVi mean a few hours PftHlQV yi of solid work, AVj vegetable canning VtH0Hi is certain to be fjpy worth the time and effort put into it. Women who have canned In years past find it is just as easy to put up vegetables as any other kind of produce. prod-uce. It is simply a matter of carrying carry-ing out a few simple rules to the letter. Selection and Preparation. Young, tender, freshly gathered vegetables are a "must." Any delay from garden to canning kettle gives bacteria a chance to develop and makes processing more difficult. Tough, overripe vegetables give poor results because canning improves no vegetable. If you want prime quality, qual-ity, then can that kind of vegetable. Preserve the sweet flavor of peas and corn, for example, by picking them yourself, if possible and putting put-ting them in the canning assembly line as soon as possible. Two hours from garden to kettle is a rule, not just something that sounds nice. To achieve best results grade vegetables veg-etables for size and ripeness. Wash them thoroughly In large containers contain-ers with plenty of running water. Clean vegetables are freed of much bacteria which the soil itself can carry. Hot Pack or Cold Pack? If you have the time, take it to hot-pack vegetables as this saves food and color values and gives a better product in the can. By hot-pack hot-pack is meant packing the vegetable hot. This consists of cooking the vegetable a few minutes to shrink it (so that it doesn't shrink too much in the jar during processing) and using us-ing that same liquid in which it was cooked for the Jar. Many women who can hundreds of quarts do not always have time to hot pack their vegetables, and In that case, they simply prepare the vegetable for the jar and process according to directions. Preparing the Jars. Round up the children to help with the canning as best results are facruevea wnen everything moves 0 like clockwork. The day before actual canning starts lay out the equipment kettles, ket-tles, utility pans for holding the Jars while they are filled, knives, pans for washing, etc. A big job to get out of the way Is the jars. All these should be washed In large pans of soapy suds and rinsed thoroughly, made ready for sterilizing the following day. Be sure that jars are checked for Lynn Chambers' Point-Easy Menus Broiled Sausages with Corn Jellied Tomato Salad Biscuits with Honey Lemonade Gingerbread with Apple Sauce nicks and cracks. Have plenty of covers, etc., on hand. Then, when canning starts, place Jars in pans or kettles and pour boiling water over them. Filling the Jars. To fill the jars quickly, since speed is important to prevent bacteria from developing, lay the Jars on a large utility pan, and place it right next to the kettle In which vegetables vegeta-bles have been cooked. Ladle in vegetables as quickly as possible. In most cases, add liquid to within one-half one-half inch of the top. For starchy vegetables like corn and peas, leave one inch space at top. Adjust the cover according to manufacturer's directions. How to Process. As soon as the jars are ready, they should be speeded into pressure cooker or boiling water bath. If you can possibly get a pressure cooker use it as it will save time, give better bet-ter results. It Is the method recommended recom-mended by the United States department depart-ment of agriculture. All pressure cookers vary In some way as to the closing of the cover, and it's best to follow directions that come with It These, however, are points well worth remembering with a pressure cooker: have 1 to 2 inches of hot wa- f t- W ter at the bottom ; place Jars on the iMmM rack; make sure l cover is fastened .TV" securely; permit STTnT steam to escape Rn&in from petcock for 'OVMp' I 7 to 10 minutes &&&MLli before closing. Do not count procesing time until the meter registers the desired pressure. pres-sure. The best way to prevent liquid from escaping from the jars Is to keep the temperature even. It should not fluctuate as this causes the contents con-tents of the jar to boil over and overcooks over-cooks the vegetable. Cooling Jars After the jars have processed according ac-cording to the table given above, set them on several thicknesses of cloth or newspaper and allow to cool away from a draft. Test for seal when cool and store in cool, dark place. Some jars need tightening after processing, others do not. Study the directions which come with the covers, cov-ers, as the manufacturer knows what treatment is necessary in the case of his particular brand. Common Queries. 1. Is It necessary to boil vegetables vegeta-bles before using? Home-canned vegetables should always be boiled before tasting or using, for 10 to 15 minutes. 2. What is meant by non-acid vegetables? veg-etables? Non-acid vegetables include all vegetables except tomatoes, ripe pi-If"""!! pi-If"""!! ij.ii mientoesorsauer-1 mientoesorsauer-1 if kraut. Since most ih lly vegetables are )"wh IfJs non - acid, they jvyjv J ftA might contain bot- $&Kg&Vy&2 bacteria which ."T'JicTm could be harmful and they require a steam pressure cooker to destroy it during processing. process-ing. 3. Should salt be added to vegetables vegeta-bles In canning? Salt is usually added in the proportion pro-portion of 1 teaspoon per quart for purposes of seasoning. It may be omitted. Relonsed by Western Ncwsuuuer Union |