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32—Camaster terming? Saturday. June 2§71974
| ADIES
HAVE
YOU
By Dons Thomas. Extension Home Economist
The “How-To” On Making
Pickles, Jellies, and
Jams At Home
A wide' - variety of fruits
and vegetables may find
their way to your’ table as
pickle products—adding
spice to meals or snacks.
Skillful selection and
blending of spices, sugar,
and vinegar with fruits and
vegetables give crisp, firm
texture and pungent, sweet
sour flavor.
Basic steps
1. Use only good quality
ingredients, firm, not too
ripe fruits or vegetables.
2. Use vinegar that is high
grade cider or white distilled
of 4 to 6 percent acidity.
Strength of vinegar is
usually shown on the label.
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Backfilling to your specification
iwJ. BACKHOE
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Installation of
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Binkley & Hurst Bros.
FARM MACHINERY and EXCAVATING
Lititz RD4, Pa
HEARD?
Use pure granulated salt.
Alum and lime are not
needed if quality ingredients
and up to date procedures
are used. Do not dilute the
vinegar, unless the recipe so
specifies.
3. Use tested recipes.
Measure or weigh all
ingredients.
4. Use proper equipment.
For heating pickling liquids,
do not use utensils of copper,
brass, galvanized, or iron;
these metals may react with
acids or salts and cause
undesirable color changes in
the pickles or form un
desirable compounds. For
fermenting or brining, use
stone, glass, or unchipped
enamel-lined containers.
5. Use a water-bath
ASPHALT
PAVING
BULLDOZER
WORK
Rothsville Station Road
Its
I* f A ifil
canner for processing jars of
pickle products. Any large
metal container.,with a close
fitting lid, deep enough to
allow for one to two inches of
water above the tops of the
jars, plus extra space for
water to bubble during
boiling; and a wire or wood
rack to keep jars from
touching.
HEATPROCESSING is
recommended for all pickle
products, including
sauerkraut. Adequate
heating is best achieved in a
boiling water bath. Such
treatment destroys
organisms that' cause
spoilage, and inactivates
enzymes that may affect
flavor, color, and texture.
SPOILAGE? Always be on
the' alert for signs of
spoilage. Before opening a
jar, examine it closely, for
leakage or buldging lid.
When a jar is opened, look
for spurting liquid, mild,
unusual odor, off-color,
softness, or slippery feel. If
there is any doubt, do not
taste; dispose of contents so
that they cannot be eaten by
humans or animals and-then
boil empty jars for 15
minutes.
PROBLEMS WITH
PICKLES? Shriveling? It
may result from too strong
vinegar, sugar, or salt;
overcooking -or over
processing.
Soft or slippery? Generally
means microbial action has
caused spoilage. This action
may be caused by too little
salt or acid, insufficient
heating, moldy spices,
improper brining, or seal not
airtight.
Dark Color? Ground spices
or too much spice, iodized
salt, overcooking, minerals
in the water or use of iron
utensils.
CAUSES OF SPOILAGE
IN SAUERKRAUT? Soft
ness not enough salt, too
high temperatures during
fermentation, air pockets ~
caused by improper packing.
Pink color - caused by
yeast on the surface; these
grow if there is too much
salt, uneven distribution of
salt, or if the kraut is im-
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TWO-YEA* SOQ.OO
WARRANTY *
ALLEN H.
MATZ, INC.
505 E. MAIN
NEW HOLLAND, PA.
354-2244
sisono )oa oh, emmßfcv
properly covered or
weighted during fer
mentation.
Rotted occurs during
fermentation when cabbage
has not been covered suf
ficiently to exclude the air.
Dark unwashed or
poorly trimmed cabbage, not
enough juice to cover the
cabbage, exposure" to air,
high temperatures, long
storage.
About Picnic Food Safety
Going on a picnic?
Remember that even on a
picnic you need clean hands,
clean utensils and a clean
work area when working
with food.
Washing hands and
utensils can be a problem on
a picnic, so you might use
something disposable such
as wax paper, to protect your
hands when you pick up
hamburger patties to put
them on the grill.
Take along extra forks and
spoons for serving so you
won’t have to reuse the ones
you cooked with. Use a clean
plate for those patties when
they come off the grill in
stead of the plate you used
before_cooking.
. When cooking outdoors,
use a low fire instead of a
roaring one. Longer cooking
over low heat means less
shrinkage, more thorough
cooking. Cook ground meat
all the way through.
Once you’re through
eating, put any leftovers
back into your portable
cooler to keep them cool and
safe to eat until you put them
into your home refrigerator
or freezer.
Easy Cleaning
Microwave ovens ar? very easy
to clean and should be cleaned
after each use Just wipe with
a damp cloth
Olive History
In ancient times, the olive was
cultivated for its oil The an
cients used the oil for medicine,
for food, and or anointing their
bodies
All The Capacity You'll Meed!
See Your Local
Badger Dealer CARL L - SHIRK SHOW-EASE STALL
Lebanon, Pa. 523 Willow Rd.
Ph. 867-3741 Lancaster, Pa.
UOYD E. KREIOER GRUM ,Ibw?„ FARM ISAAC W. HURST
R.D.#l u . V, !- C R.DJI
Cochranville, Pa. Oi!a™Slu G p!| Ve East Earl - Pa -
Ph. [2ls] 932-2934 Ph St3lB Ph - f2ISJ 445-5767
TRY A (XASSIFTEDAD
PHONE 626-2191 or 394-3047
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350 Strasburg Pike
Ph. 397-5179
is iS ts iS tS tS
Ms
* i
Lancaster, Pa.
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