Ladies Have You Heard? By Doris Thomas Lancaster Home Economist CANNING METHODS NOT RECOMMENDED AND WHY Would you drive your car the wrong way on a busy one way street just because it was a shorter route to your destination? Of course not! But many home canners use canning methods that are just as dangerous jiecause it’s less time con suming, or they simply don’t CLICK'S ROOFING & SPOUTING Handier & Installer Of BAKED ENAMEL TIN ROOFS Colors: Turquoise, Red, Mint Green, Rust, Brown, White and Plain. Sizes: 5 ft up to 36 ft. All in one. Also cut to exact length. SAMUEL B. GLICK R,D.I, Kinzer, Pa PH; [7171442-4921 Call in Morning Before 6:30 and Evenings after 6:00 P.M. No Sunday Calls Tool up here for a great future in the hog business >«, Producers planning to stay in the hog business are 'Xjgplmg up to squeeze more pork from their feed and thetr labor If you’re one of them, chances are you’ll appreciate the built-in feed and labor efficiency of AGSTAR equipment. Sensible feed-saving design features like preci sion TIP TOP feed flow adjustment on AGSTAR feeders. HWE SEU, SERVICE, & INSTMi E. M. Herr Equipment, Inc. R.D. 3 Sprecher Road Willow Street, PA Lancaster Co. 717-464-3321 want to acknowledge safe canning rules. Open Kettle canning is one of those unsafe but popular home canning methods. Open kettle canning means foods are supposedly cooked until adequately heat processed in an open kettle. Then foods are packed in sterile jars and sealed - there is no further heat treatment after food is in jars. IL~j 1_ . Open kettle canning is not recommended even when jars are sterilized because it is impossible to prevent spoilage micro-organisms in the air from recon taminating cooked food while it’s being transferred from kettle to jar. And, there simply is not enough heat processing to prevent spoilage. Oven canning is another processing method some home canners use to process foods. Oven canning in any oven - conventional or microwave - is unsafe. The balance of internal and external pressure in an oven cannot be maintained as in a canner. Glass jars cannot tolerate this unbalanced pressure and may break or explode inside • the oven, resulting in loss of food being canned and potential danger to the person canning or others nearby. Just as important is the uneven heat distribution in an oven. The foods in the center of some jars may never reach a high enough temperature for a long Great labor-saving ideas - like self-cleaning watering cups with smooth Porcelainized Steel surface, and fully automatic feeding and ventilation equipment We think you'll also appreciate the ruggedness and durability of every piece of AGSTAR equipment You can buy AGSTAR equipment and install it in your own buildings Or, you can get it already installed and ready to use in one of our new factory-built modular hog \ , i, -'' s >-^-^-^-.^ ii" v ’N»*^.', ( - «, fa v T - 'J.-& ' ti },i c i)«H<«i>MnMiin. -fijßtft -s'* </ '1 < - / 'i \ j h <- i\ r« I V \ v , •* i \ .V '--f ' nip/ > - v.l ml USL enough time to destroy all spoilage organisms present. Also, canning lids may not seal properly in the dry heat of the oven. Microwave ovens sold a few years ago gave in structions for canning, but now even the manufacturers of these appliances realize this is an unsafe practice. In addition, the metal canning lids affect the basic working principle of the microwave oven. Another very unsafe processing method tried by some people is using an automatic diswasher to heat process canned foods. Diswashers are great time saving appliances but they’re unsafe for home canning except for washing empty canning jars. Water temperature in a dishwasher is usually about 130-160 degrees F., not nearly hot enough to safely process canned food. Canning with aspirin is another canning myth which is unsafe. Aspirin is not a preservative and doesn’t contain enough acid to change the acidity of any food. Using aspirin will NOT replace or reduce the heat processing needed to can foods safely. Cold Pack is not really a canning method but the terminology could cause some problems if used literally. When cold or raw foods are packed into jars you must also process the full jars in boiling water or in a pressure canner for the recommended times to sterilize the foods. There are only two recommended methods of processing foods being canned - boiling water and the pressure processing. The method you use depends on - - .< Lancaster Farming, Saturday, July 16, 1977 the type of food you are canning. Use a pressure canner for canning meats and vegetables, other than tomatoes and pickled beets. Use a boiling water bath for canning all fruits, tomatoes, and pickled beets. For specific instructions on canning home foods safely, contact the Extension Office in your area and ask for circular 561, “Canning Fruits and Vegetables”. BUYING SUMMER SQUASH Summer brings many vegetables we don’t see any other time of the year. And some of the fresh, new tastes in vegetables come from the squash family. Summer squash come in many varieties. For example, there’s the white bush scallop squash, also called patty pan. It’s white to creamy white, is smooth and disk-shaped, and scalloped around the edges. Yellow Summer squash are usually the most plen tiful. They have an Poultry production is higher HARRISBURG, Pa.- Pennsylvania’s poultry production during the week ending June 25 was 17 per cent above the same week a year earlier, according to the Pennsylvania Crop Reporting Service. The 1,713,000 placements of broiler chicks were about the same as the previous week. Average placements during the past ten weeks in the commonwealth were 16 per cent above a year ago. In the 21 poultry states, placements were 70,704,000, production buildings for sows, pigs, or finishing hogs The equipment samples in the photo are arranged to demonstrate as many of our 40 types of hog equip ment as possible For full details on this and our other equipment for confinement, open lot, or pasture as well as cattle, sheep, or horse equipment contact your AGSTAR dealer Or, if you prefer, just use the coupon ■ililWMW* s 'V /• i " 'y'l <>S t • j*. «~; , N» S v A I' ti f " v t \ elongated-bulbous shape and usually have a rough, warty skin. Yellow squash may be either straight or crook necked. Some green Summer squash are striped in darker green or black. These green squash are long and cylin der-shaped. And they are usually the zucchini or italian marrow varieties. When you’re buying Summer squash or when you’re picking them from your garden, choose the fresh, crisp, tender ones. The best squash are fairly heavy for their size. Of course they should be free from cuts and bruises. Pay attention to the skin of the squash too. Since for most uses, the squash is cooked with the skin on, choose immature squash with tender skin. This means the seeds are young and soft, too. So, try mild-flavored Summer squash now. Choose the scalloped, the yellow, or the green. Then pick a favorite to enjoy for the rest of the Summer. one per cent below the previous week, but three per cent more than the corresponding week a year earlier. Average placements in the 21 key states during the past ten weeks were five per cent above a year ago. TRY A CLASSIFIED AD! •Vi FULL LINE PARTS DEPT. fidsV 103 n > Jl
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