—Lancaster Farming. Saturday, Oct 5, 1974 44 Home On ORANGE JUICE: FROM GROVE TO GLASS If you had to get up every morning and squeeze enough oranges to give your family their daily juice, you’d soon realize how lucky you are to have frozen concentrated orange juice. On top of being easy to prepare, frozen con centrated juice, a recent U. S. Department of Agriculture study shows, costs less than half as much as enough fresh oranges to make the same amount of juice. Let’s take a look at how oranges reach your table in such a convenient and cost saving form. It all starts in the orange groves where raising oranges for processing is big business. Last year, over four-fifths of the $540 million worth of citrus produced in Florida for example, went into frozen concentrated orange juice. As the tons of oranges are harvested, they are packed for shipping to processors. Different varieties are grown in the many groves; some varieties are sweeter, some have more juice than others. Uniform good quality and taste will be maintained by the careful blending and testing of these many varieties of oranges throughout processing. In Florida, State law requires that frozen con centrated orange juice meet specific USDA requirements for flavor and color, as well as additional State requirements. USDA in spection and grading ser vices are usually voluntary, but all frozen concentrated orange juice processed m Florida is required by State law to be made under USDA inspection. USDA works closely with the Florida Department of Citrus and with processors to bring you consistently high quality orange juice. Most of that produced in Florida qualifies for U.S. Grade A. When oranges arrive at the processing plant they are examined before they are made into juice. Fresh fruit and vegetable inspectors with the Federal-State In spection Service test for degree of sweetness and the ratio of sweetness to acid. The test tells the processor approximately how much juice he can expect from the oranges and services as the basis for the payment of the grower. The oranges are then placed in bins to await processing. Here inspection responsibilities are turned over to a USDA inspector specializing in processed products. It is the inspector’s responsibility to insure that the plant is operated under sanitary conditions and that the juice is the desired quality. The inspector checks the processing of the juice from start to finish. He begins by checking the washing and sorting process to be sure that only good, clean fruit is used to make the juice. The juice extracting machine makes quick work of the squeezing process. The juice flows from this machine to equipment that removes seeds and coarse pulp. The juice moves on to the blending machine where an inspector checks the juice in each tank for its degree of sweetness and ratio of sweetness to acid. These are the two most important factors in the flavor of the juice. The juice then is skillfully blended to obtain the desired flavor. Specially designed evaporators are used to concentrate the juice. The juice flows or falls in a thin layer under vacuum through a slightly heated at mosphere. Water in the juice vaporizes and evaporation continues until the juice reaches a high concentration of sugar solids. The concentrate is now ready to be filled into cans, but before this happens processor and inspector want to be sure it measures up to the desired standards. More tests determine what last minute adjustments are necessary to standardize the The Range sweetness, flavor, and color. On the basis of the test results, the processor adds specially prepared fresh juice. This juice contains fruit cells and flavor carrying orange oils saved when the oranges were first squeezed. High quality concentrate may also be added. In addition to his tests for sweetness and acid content, the inspector checks the concentrated juice for defects, such as small pieces of seed or specks that may occur if the juice is overheated during the evaporation process. When the inspector is satisfied with the con centrate, he reconstitutes a sample and checks the color and flavor of the juice. After the containers are filled, the inspector must be sure the cans contain the 6 to 12 ounces listed on the labels. Other tests are made to tell if the juice has been processed properly and will recon stitute without jelling or separating. Does it sound like a lot of work? It is, but it is all necessary to bring high quality frozen concentrated orange juice to your break fast table. Fresh Peach Pie 1 cup sugar 1 cup water Ms teaspoon salt INTRODUCING FOR MEDICATION OF POULTRY AND LIVESTOCK DRINKING WATER OR ANY HIGH RATIO METERING APPLIC' EQUIRING TRUE PROPORTIONING ► Accurate Model DP-194 with E-12 Expansion Tank and H-RF Kit. SPECIFICATIONS Water flow-1/3 to 10 GPM Feed Ratio Max.-1:96 (greater than 1:128 and the feed is fully adjustable) DISTRIBUTED BY AUTHORED DEALERS AGRI-EQUIP. INC. E. M. HERR EQUIP., INC. R.D.2 Ephrata, Pa. R.D.I Willow Street Ph. 717-354-4271 Ph. 717-464-3321 XWWW W\ \ 'V. \ 'A WW • A \ \ V-A ' . "> V.»‘-,i <1 > <J, •i. ■ 3 tablespoons cornstarch or clear jel (6 box peach jello Mix sugar, set and clear jel. Add water and cook until clear. Add jello to clear mixture and cool. Mix sliced peaches with jello and put in baked pie shell and chill. Top with whipped cream. Mrs. Leroy Smucker New Holland XXX , Hearty Casserole 2 cups diced carrots 1% cups diced celery 6 medium diced potatoes 3 tablespoons butter 2 tablespoons flour 2 cups milk 1 cup meat stock 1 cup peas 1 teaspoon salt 1 small onion 2 cups cooked meat Soak bread crumbs in 3 tablespoons melted butter. Cook vegetables separately until soft. Melt butter and blend in flour, add milk and meat stock. Stir until thick. Add salt and combine sauce with other ingredients. Pour into greased casserole and sprinkle with buttered crumbs. Bake at 350 degrees for 40 minutes. Mrs. E. F. Lapp Peach Bottom XXX Chili Con Came 2-3 cups cooked kidney beans 1 pound ground beef Vk teaspoon salt The Anderson Automatic AAEDICATOR Paul S. Hiestand R.D.I, Marietta, Pa. Ph. 717-426-3286 1 tablespoon flour IVit teaspoon chili powder 1 minced onion 2 cups tomato juice Fry onion until slightly brown, add meat, add flour, salt and chili powder to meat and mix together. Then add tomato juice, cover and let simmer slowly for one hour. Add kidney beans and bring to a boil. Mrs. D. Martin Ephrata XXX Golden Eggplant Casserole 2Vz cups peeled-cubed eggplant 18 soda crackers (crumbled) % cup shredded sharp cheese 1 tablespoon melted butter or margarine V* cup chopped celery Vz teaspoon salt V* teaspoon pepper 1 cup cream or evaporated milk Combine and bake. Mrs. Amos Zook New Providence - XXX Yellow Cake 2 egg whites 1-3 cup sugar 2 cups sifted cake flour 1 cup sugar 3 teaspoons baking powder 1 teaspoon salt 1 cup milk Vz cup cooking oil 1 teaspoon vanilla 2 egg yolks In a small bowl beat egg whites with 1-3 cup sugar until thick and glossy but not stiff. Set aside. In a mixing bowl combine flour, 1 cup sugar, baking This is a positive displacement, diaphragm pump - completely water operated and water controlled. Reliable Used for over 10 years by the largest and most progressive plants in Government - Industry - Nurseries and private potable water systems. Sold throughout the free world. Failsafe Water flow controls the pumping action. If there is no water flow there is no pumping action. Trouble Free Built for many years service - of heavy brass wall castings and stainless steel parts - No flimsy injection molded plastic parts that are delicate and easily broken. Water Pressure- Pressure loss Chemical Lift powder and salt. Add milk, oil, and vanHla and egg yolks. Beat with mixer 3 minutes, scrape sides and bottom often. Stir egg whites into batter until well blended about one minute. Pour into greased cake pans that have been floured. , Bake at 350 degrees for 25- 30 minutes until cake springs back when touched. Cool for 15 minutes then remove from pan. XXX Cinnamon Flop 2 cups flour % cup sugar ' 2Vz teaspoons baking powder Vz teaspoon salt Vk cup shortening 1 egg beaten 1 cup milk Combine dry ingredients and lard mixing until crumbly. Add egg and milk gradually to dry ingredients and beat until thoroughly mixed. Put mixture in square pan. Brush top with melted butter and sprinkle with brown sugar and cin namon. Read Lancaster Farming For Full Market Reports i \ l5 to 125 PSIG Small (3 PSIG at 10 GPM ) 5 ft. HERSHEY EQUIP., INC. 215 Diller Ave. New Holland, Pa. Ph. 717-872-5111 Linda Esh Ronks, PA D.E. Miller Wyoming f - ' - * AVAWCV*
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