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Show Vegetable Preparation Required Hotw.tPBRa?kCEpr!!r(!c.ok.r I Minulei Minutes Pound t Asparagus w0.k p,.ccov 3 180 I 40 I 10 Beon$5? "Vl. wl"l 180 40 10 Beans, Lima a:'-w"'" Pf,coot 5 ",i"u"'- 180 55 10 Beets y'.'i-.i;"'t:;A""" mv 120 40 10 Bruii.U Sprouts R.mov. out.r l.avei, wolh; prccook 10f AC f Cobba3. 5 minum, odd lr..h wol.r. 4U Carrots ""V,","'1 5 120 35 10 Cauliflower ''-T.'T i'"""' ""'" 150 35 10 Corn on Cob "tTJ"" h" """ 5 210 80 10 Corn, WMe-Kemel l'm 'b"-"'t s 210 80 10 Greens, .11 krt V.:.0,;!! 180 60 10 Parsnips, Turnips 90 35 10 Peas lhr?J1''")''"'' 180 60 10 Pumpkin, Squash "'""' '"",m bot' "'"""d"- 180 '60 10 Sauerkraut o""' ajJ 10"- ( 30 Vegetable Preparation and Processing Guide Stock Those Shelves Well-justified pride is yours ii you can gaze at the summer's crop of vegetables, nicely put up on your canning shelf for, comes the winter, you have but to open one of those brightly colored jars with tomatoes, toma-toes, peas, beans, beets or carrots or any of the other oth-er vegetable favorites fa-vorites and part TH1S WEEK'S MENU Raspberry, Cherry Fruit Cup Lamb Steaks Creamed New Potatoes Buttered Greens Onion-Orange Salad Raisin Bread Custard Pie Beverage set them in a draft, but rather away from one, with jars far enough apart to allow a free circulation of air around them. Stacking the jars or covering them with a cloth does not allow for free circulation of the air. Jars should not be packed in boxes or in the canning cupboard until they are properly cool. When the jars are cool, test to see if they are sealed properly, by taking a spoon and tapping the lid gently. If they give off a clear, ringing sound, they are properly sealed. If the sound is low and dull, there's a leak somewhere, and you would do best to re-can the food, and prevent spoilage. Sterilizing Jars, Caps, Lids. To dip the jars, lids and caps In hot or warm water is not proper sterilization. Before placing in sterilizer, ster-ilizer, wash all caps and jars and lids in soapy suds, then rinse thoroughly. thor-oughly. Place in a pan on a rack or on a cloth laid on the bottom of the pan and pour warm water over them. Bring to a boil and boil for 15 minutes. The equipment may stay in the hot water longer, until you are ready to use it. Speed Is Necessary. The time from which the vegetables vegeta-bles or fruit are picked and canned should be pared down to exceed not more than two hours. Changes take place in the composition of the food which makes it less desirable for canning, each hour it is allowed to. stand without being canned. Packing the Food. Sandwiching the food down in the jars too tightly prevents the heat from getting around it and will result re-sult in improper processing. Especially Espe-cially important is a fairly loose packing with vegetables like corn, , peas, greens and lima beans. If liquid boils away or evaporates during processing, do not replace this other liquid before sealing the jar. Even though all the vegetables vegeta-bles or fruits are not covered with juice, they will keep perfectly well, provided the contents are cooked properly and sealed well. Since- tomatoes are technically a fruit and are acid, they are canned differently from vegetables. Tomatoes. Scald tomatoes in boiling water 1 minute. Soak in cold water 1 min- of that well bal- " anced meal is planned and on its way to the table. Time was when canning was an unscientific and highly questionable process, but all this is past now, and you can now put up any of the vegetable and victory garden produce, prod-uce, and be certain that it will be attractive to look at, good to eat, and will not be spoiled If you take the simple precautions that make for successful canning. Safest method for canning vegetables vege-tables is by the pressure cooker. Your concern here is to be sure to process the exact length of time the vegetable requires, as indicated by the table at the top. If not properly prop-erly processed, the food will spoil. Selecting Vegetables. Young, tender vegetables, freshly gathered, give you the best finished product. Canning cannot remedy tough, over-mature produce, so do not expect it to. Nor, should you expect to can what you cannot dispose dis-pose of at the table while fresh. Commercial canners use vegetables grown to order, not leftovers, so it behooves you, homemakers, to take a tip from them. Cleanliness is important You'll enjoy letting cool water trickle, trickle, trickle over the vegetables to free them entirely of every trace of soil Any soil left on the vegetable vegeta-ble can carry bacteria, and thus be a major factor in spoiling an otherwise other-wise good product. Process the jars of vegetables as soon as they are packed, never allowing al-lowing them to stand around until you get to the serious business of canning. Spoilage Factors. Mold, yeast and bacteria cause food spoilage. They lurk in air, soil and water and must be destroyed de-stroyed by proper processing if the food is to keep in perfect condition. Then to assure food keeping well e be sure the jar ute.PeeL core and pack into sterilized steri-lized jars. Add 1 teaspoonful of salt to each jar and cover with boiling water or tomato juice to within Vz cover is fastened as tigntiy as possible. pos-sible. -This you can do by any number of available devices. It is also important when packing the jars, after vegetables have been precooked and you are spooning them into the jars, to wipe off any excess before fastening on the cover. cov-er. Any small particles which lodge between cover and jar will cause spoilage. Cooling the Jars. Proper cooling is important to the good keeping of canned food. Do not inch of the top. Put on cap, screw tightly and place in pressure cooker for 10 minutes at 5 pounds, in a hot water bath for 35 minutes or in the oven for 75 minutes. Vegetable Soup Mixture. 1 large onion (cut fine) 1 quart tomatoes (cut fine) 2 cups okra (cut fine) 2 cups corn (cut fine) Combine the ingredients, stirring carefully to prevent scorching, for about 12 minutes. Pack loosely into clean jars and add 2 teaspoons salt to each jar. Put on cap fastening it tightly, and process in pressure cooker 40 minutes at 10 pounds. the directions for the vegetables you wish to can are not given in today's column, or if you have any vegetable canning problems, write to Miss Lynn Chambers, explaining your problem to her. Address your letters to her at Western Newspaper Union, 210 South Desplaines Street, Chicago, Illinois. Please enclose a stamped, selfiddressed envelope for your reply. Released by Western Newspaper Union. Lynn SayB: How many jars will it take? That's the question many home canners are asking when it comes to figuring the number of jars she should have. Here are hints on some of the common canned goods: Tomatoes: 3 pounds yield a quart jar. String Beans: 1 bushel yields 17 to 20 quart jars. Greens: 1 bushel spinach yields 13 pints; 1 bushel dandelions yields 15 pints. Corn: 100 ears of golden Bantam Ban-tam makes about 14 pints. Beets: 12 pounds yields 6 pints in the stalk, 2 pint jars, if cut in pieces. Peas: 1 bushel pods yields 14 pints. |