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Show J S L 1 0 S 0 iyjjtjnn CUmlehs .. - . , , , PROCESSING Vegetable Preparation Required Hotwtr pressure cooker r Bath Mln. Mln. Lbi. Atnaratnn Wash, precook 3 minutes, Asparagus pack jgg 40 10 Beans Wash, string, cut or leave (String, Wax) whole; precook 5 minutes.. 18O 40 10 Beans Lima Shell grade, wash; precook .Beans, Lima 5 nutes, pack 180 55 10 1 r ....... Wash, retain stem; cook Beets IS mm., slip skins, pack.. 120 40 10 nuu. t,. Remove outer leaves, wash; Cabbage, Brus- precook-s add sels Sprouts Freshwater 120 40 10 ri-4. Wash, peel; precook S Carrots minutes, pack hot 120 35 10 r-,,.i:a Remove outer leaves, wash; Cauliflower precook 4 minutes, pack 150 35 10 - (-i. Remove husk; precook 5 ... Corn on Cob minutes, pack 210 80 10 - Cut from cob; precook 5 Corn minutes, pack 210 80 10 - Wash, steam to wilt, Greenf . pack loosely 180 60 10 Parsnips wash, pare ; precook 5 Turnips minutes, pack 90 35 10 pM. Shell, grade (use young); reas precook 3 min., pack loosely 180 60 10 D Pumpkin Cut in pieces, steam or bake ... , Squash until tender, pack 180 60 10 Sauerkraut 11 30 Chart Your Vegetable Canning Course (See Recipes Below) Home-Canned Vegetables Yes, that canning season has come around again. Gardens all over the country LYNN CHAMBERS' MENU Liver Loaf Mashed Potatoes Buttered Spinach Bran Muffins Hearts of Lettuce Salad Blueberry Crisp Beverage are bursting and blooming with their bounty of peas, corn, green beans, beets, carrots car-rots and greens. It's time to stop being the proverbial pro-verbial grasshopper grasshop-per and become finger over the top edge, and then washed in hot soapy suds and rinsed in clear hot water. Pressure Cooker Desirable. Although the time table at the top of the column gives time for processing proc-essing in the hot water bath, it should be remembered that the pressure cooker is the only method accepted by most authorities including includ-ing the department of agriculture. Why is this, you ask? First of all, there is danger of botulism in foods that are not properly prop-erly processed. This particular type of poisoning comes from the soil, and when present in the food and not destroyed by processing, they produce a toxin which is a deadly poison. A pressure canner is regarded re-garded as the only means of providing pro-viding temperatures high enough to kill the botulinus bacteria. You may also ask why the pressure pres-sure canner is recommended for vegetables and not considered essential essen-tial (though it is desirable) for tomatoes to-matoes and fruits. The answer is that vegetables, and also meats and fish belong to the non-acid group. In acid foods, the bacteria can be killed in a reasonably short length of time by boiling-water bath temperature, tem-perature, but in non-acid foods, much higher temperatures, as you get in the pressure cooker, are necessary. nec-essary. Use of Pressure Cooker. Prepare the raw vegetable as directed di-rected on the chart given at the the busy ant who wisely laid in provisions pro-visions for the winter. Well-laden shelves give a wonderful wonder-ful feeling of plenty when the earth becomes bare and unproductive. You can simply go down to your canning cellar and select the vegetables vege-tables that go best with the meal. There's particular joy in this if you've raised them yourself and watched them grow by degrees, but even if you haven't done your own gardening, you'll enjoy those hand-picked hand-picked foods. What Is Processing? When we speak of canning vegetables, vege-tables, we often use the word processing. proc-essing. This simply means that you can the food, placing it in sterile jars and apply a high enough temperature tem-perature to kill the micro-organisms and then seal the jars so no more can get in. If you're new at this canning business, busi-ness, remember these two important impor-tant points: get produce as fresh as possible (this is where having a garden of your own helps so much) and trying to observe to the letter the rule of getting the vegetables from garden to can in two hours. Rule No. 2 is to have all your equipment ready so that there will be no time lost once you start the vegetables on their way to the jars. Essential Equipment. You will need these pieces of equipment to make your canning top of this column. col-umn. Pre - cook vegetable to shrink it somewhat some-what and make a more attractive pack. Save the cooking liquid to fill the jars. Allow Al-low head space of about inch at the top of each jar except in the 0 program run as smoothly as possible: pos-sible: clean jars with caps, tongs with which to remove re-move the jars from the canner; towels; newspa pers, a large kettle for pre-cooking the vegetables, spoons, small paring par-ing knife, pot holders, and of course the canner, preferably a pressure cooker. You may also find a funnel fun-nel essential, and it's nice to have a teakettle with a spout so that you can pour hot water into the jars after aft-er they are filled. The day before you actually decide de-cide to do your canning check over the above equipment list and see that everything is laid out and ready. The jars should be checked for nicks and cracks by running a case of corn, peas and shell beans which need 1 inch because they swell more during cooking. Also add salt if desired, about 1 teaspoon to each quart. Pour boiling water into canner to a level of about 2 inches, or follow manufacturer's directions. Seal or partially seal the covers on the jars, then place them on rack in pressure canner. Adjust cover of canner and fasten tightly with clamps. Leave the pet-cock pet-cock open until a jet of steam comes from it for 7 minutes. .Check to see that no steam escapes from anywhere any-where else except the petcock. Then close the petcock and allow al-low the pressure to rise to designated designat-ed temperature. Then, and only then, begin to count your processing process-ing time, checking often to see that the temperature does not fluctuate. When processing is finished, turn off the heat and let the pressure gauge come down to zero. Open petcock gradually, remove lid away from you and set jars on several thicknesses thick-nesses of cloth towels or newspapers, news-papers, away from a draft. Never taste home canned vegetables vegeta-bles which you think may be spoiled. Your sense of smell is the best guide in telling you if the vegetables vege-tables are good or not If you are still using the hot-water hot-water bath for processing, follow the cooking times as directed, and always boil the vegetables in an open sauce pan for 10 minutes before be-fore tasting or using when ready to serve. Released by Western Nt-wspaper Union. |