&—Lancaster Farming,, Saturday, August 1, 1964
For the
Farm Wife and Family
CANNING TIME IS HERE
By Mr*. Richard O. Spent*
This is the time of year homemakers
reach for the canning kettle to capture
-the good fresh flavor of summertime fruits
and vegetables for wintertime meals. Wheth
er you raise the product in your own garden
or buy it at a roadside stand food that
you put up yourself is always something
special. Be sure, however, that you process it
carefully so it doesn’t spoil. Here are some
suggestions from food experts for proper
processing:
1) For fruits, tomatoes and pickled
vegetables, use a boiling water bath canner.
2) For all low-acid vegetables use a
steam pressure canner. Be sure it is in good
SPENCE working order and that the gage is accurate.
Process the full time pre- and destroy spoilage—causing
scribed. micro-organisms such as yeasts
s ✓ i
3) Wash all fruits and veg
etables thoroughly. Use run
ning water; wash several times.
4) Thoi'oughiy cleanse jars
and lids. Rinse with hot water.
5) Check the seal on the
jar a day after canning. Tap
the center of the lid with a
spoon. A clear, ringing sound
means a good seal—and good
eating come wintertime.
HEAT-PROCESS PICKLES—
The latest word in home pres
ervation of pickles and rel
ishes is “heat-process ” That’s
what the USDA recommends
to maintain the texture, color,
and flavor of pickled fruits
and vegetables Food special
ists advise homemakers to
process products in a boiling
water feath (rather than cold
pack or open-kettle process)
This will inactivate enzymes
which might cause off-flavois
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and molds. Micro-organisms in
pickled foods are not consid
ered potentially dangerous—as
long as acid content is high to
begin with and remains high
during storage But if spoilage
micro-organisms survive pro
cessing, they may begin to
grow within the jar of food
and reduce the acid content
'ln the resulting low-acid sur
loundings, botulinum spores, if
present, could start to grow
and pioduce a deadly toxin
The boiling-water bath pro
cedure is as follows Pack pic
kle products into glass jars ac
cording to directions given in
the recipe. Adjust lids. Im
merse the jars into actively
boiling water in canner or
deep kettle. Be sure the water
comes an inch or two above
the jar tops; add boiling wa
ter if necessary, but do not
i pour it directly on the jars.
Cover the container with a
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Shavings Coarse or Fine
Bagged, Paper or Burlap
Trailer Load Prices Bagged or Bulk
HAROLD B. ZOOK
Phone 394-5412 Lancaster 220 Lampeter Road
WWF FEEDS
ULTRA-LIFE
• CHICK STARTER
• GROWING MASH
SIPES PAINT
• Luxury Enamel For Inside • Outside Paint
• Field and Garden Insecticides
# Spray Materials o£ All Kinds
# Timothy Seed
• Fertilizer and Limestone
West Willow Farmers Assoc.
WEST WILLOW Ph. 394-5010
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tl-Z )
close-fitting lid > and bring the
water back to boiling as quick
ly as possible. Start to count
processing time when water
returns to boiling, and con
tinue to boil gently and steadi
ly for the time recommended
for the food being canned. Re
move jars immediately and
complete the seals if neces
sary. Set jars upright, several
inches apart, on a wire rack to
cool.
Processing procedures for
fermented cucumbers and
fresh-pack dills are slightly
different from the usual water
bath procedures. For these
products, start to count the
processing time as soon as the
filled jars are placed in the
actively boiling water. This
prevents development of a
cooked flavor and a loss of
crispness.
Try your hand at making one
of the more unusual pickles—
dilled green beans. They are
quick and easy to prepare.
DILLED GREEN BEANS
4 pounds (about 4 quarts)
green beans, whole
V* teaspoon per pint jar, hot
red pepper, crushed
Vz teaspoon per pint jar,
whole mustard seed
Vz teaspoon per pint jar, dill
seed
1 clove garlic per pint jar
5 cups vinegar
5 cups water
Vz cup salt
Wash beans thoroughly, dram
and cut into lengths to fill
pint jars. Pack beans into
clean, hot jars, add pepper,
mustard seed, dill seed and
garlic. Combine vinegar, wa
ter and salt; heat to boiling.
Pour boiling liquid over beans,
filling to Vz inch from top of
jar. Adjust lids as required
for the type of lid used Pro
cess m boiling water for 5
minutes Jars will cool the wa
ter, so start to count the pro
cessing time as soon as water
in canner returns to boiling.)
Remove jars and retighten
seals if necessary. Set jars up-ing water for 20. minutes
right, several inches' apart, on (start to count processing time
a wire* rack to cool. Makes- T after water in canner returns
pints. ' to boiling). Remove jars and
complete seals -if , necessary.
Set jars upright,' several inch
es apart, on a wire rack. Makes
7 quarts
ft ft '»
PICKLED PEACHES
3 quarts sugar
2 quarts vinegar
7 2-ineh pieces stick cin-
namon
2 tablespoons whole cloves
16 pounds (about 11 quarts)
peaches, small or medium
size
Combine sugar, vinegar stick
cinnamon and cloves, (Cloves
may be put in a clean cloth,
tied with a string, and re
moved after cooking, if not
desired in packed product.)
Bring to a boil and let sim
mer covered, , about 30 min
utes. Wash peaches and re
move skins; dipping the fruit
in boiling water for 1 minute,
then quickly in cold water
makes peeling-easier. To pre
vent pared peaches from dark
ening during preparation, im
mediately put them into cold
water containing 2 tablespoons
each of salt and vinegar per
gallon. Drain just before us
ing. Add peaches to the boil
ing syrup, enough for 2 or 3
quarts at a time, and heat for
about 5 minutes. Pack hot
peaches into clean, hot jars.
Continue heating in syrup and
packing peaches into jars Add
1 piece of stick cinnamon and
2 or 3 whole cloves (if de
sired) to each jar Cover
peaches with boiling syrup to
, i/ 2 inch of top of jar Ad
just jar lids. Process in boil-
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DAIRY CATTLE
Improved Ciodrin and Vapona
Combination Spray
For Dairy Barn Control
Use Cygon Available at
392-4963
ORGANIC PUNT FOOD CO.
GROFFTOWN RD. Next to the Waterworks
LANCASTER NEW HO
394-0541
“ANY ONE MAY BUY FROM FARM BUREAU'
* Jit #
WATERMELON PICKLES
quarts watermelon rind
(about 6 pounds, unpared,
or Vz large melon)
cup salt
quarts water
quarts (2 trays) ice cubes
cups (2V-i quarts) sugai
cups white vinegar
cups water
tablespoon (about 46)
whole cloves
1-inch pieces stick cm
namon
l' lemon, thinly sliced, with
seeds removed
Pare rmd and all pink edges
from the watermelon. Cut in
to -1-inch squares or fancy
(Continued on Page 9)
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