B2o—Lancaster Fanning, Saturday, July 14,1984
CANNING METHODS NOT
RECOMMENDED AND WHY
You wouldn’t slosh gasoline on
the wood in your fireplace just
because it would be a faster way to
start a fire, would you? Well, you
shouldn’t use unsafe canning
methods just because they’re
faster either; Many unsafe
methods of canning have surfaced
over time and should be avoided.
Open kettle canning is unsafe.
(Continued from Page BIS)
Churn-freeze. After freezing,
transfer ice cream to a plastic
freezer container. Ripen in freezer
at least 3 hours before serving.
BUTTER PECAN
SUNDAE ROLL
4 egg whites
l 'z cup sugar
4 egg yolks
1 4 cup sugar
1 2 teaspoon vanilla extract
‘ z teaspoon rum extract
cup sifted cake flour
1 teaspoon baking powder
*4 teaspoon salt
2 pints butter pecan ice cream,
softened
Raspberry sauce
Preheat oven to 350°F. Line a
jelly roll pan with waxed paper;
Have You
Heard?
By Doris Thomas
Lancaster Extension
Home Economist
Open kettle canning means tood is
cooked in an open kettle until it is
adequately heat-processed. Then it
is packed into sterile jars and
sealed without additional
processing. This method of can
ning is not recommended because
transferring the food from the open
kettle to a sterile jar can expose it
to additional microorganisms and
recontaminate the food. Also, the
heat processing in the open kettle
lee Creen Day
butter the paper. Beat egg whites
in large mixing bowl until soft
peaks form; gradually add M> cup
sugar and beat until stiff peaks
form. Combine egg yolks, Vi cup
sugar, vanilla and rum extract in
small mixing bowl; beat until thick
and lemon-colored. Fold yolks into
whites. Sift together flour, baking
powder and salt; fold into egg
mixture. Spread evenly in pan.
Bake 10-12 minutes or until done.
Immediately loosen sides and turn
out onto towel sprinkled with
confectioners’ sugar. Remove
waxed paper. Starting at narrow
end, roll towel and cake together;
cool on wire rack When cool,
unroll; remove towel and spread
with ice cream. Reroll and freeze
several hours or overnight Serve
with Raspberry Sauce
Ladies
does not always kill all the
microorganisms that could cause
spoilage.
Steam canning, in spite of
research done in the past ten
years, is not a safe canning method
either. Steam canners that are
marketed today do not allow for
venting of steam. Insteady of pure,
saturated steam or boiling water,
steam canners use a mixture of air
and steam which is not deadly to
microorganisms and which will not
sterilize your canned food
properly.
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 may break or
explode from this uneven pressure
and result in the loss of food or
injury if it occurs while opening the
oven. An oven also does not
distribute heat evenly, resulting in
some jars not being heated enough
for sterilization. Jar lids also don’t
seal well in the dry heat of an oven.
Automatic dishwasher canning
is also unsafe. Dishwashers were
made to wash dishes, not process
food. The temperature of water in
a dishwasher is usually about 130-
160°F, not nearly hot enough to
process canned food.
Aspirin canning is another un
safe method. Aspirin is not a
preservative and doesn’t contain
enough acid to change the acidity
of any food. It cannot replace or
even reduce the need for heat
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processing of canned foods.
Cold pack is not 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 sterlize
the food.
The only two recommended
methods of processing food are
boiling-water and pressure
processing canning. The method
you use depends on the type of food
you’re processing. Use a pressure
canner for canning meats and
vegetables, other than tomatoes
and pickled beets. Use a boiling
water bath for canning fruits,
tomatoes and all pickled foods.
For specific instructions on
canning home foods safely, contact
the Cooperative Extension Service
office in your county.
DRESS FOR SUMMER
Garment design, fabric content
and construction, color and ac
cessories can all affect how
comfortable you are in the sum
mer heat.
Your first consideration in
selecting summer clothes should
be choosing a garment that allows
heat to escape. To be more com
fortable select clothing that is
loose fitting since fabrics that cling
to the body are not as cool and
comfortable because air cannot
circulate.
Consider garments with large
necks, armholes and legs, unlined
automatic farm systems
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garments, pants that do not
require a belt, straight legged
pants, and sleeveless or short
sleeve garments. Look for shirts
and blouses that can be worn
outside of skirts and pants.
Fabric construction is another
important consideration. Hold the
fabric up to the light; if you can see
through it, it will feel cool.
Lightweight fabrics are more
comfortable than heavy ones and
smooth textures are cooler than
rough ones. Shiny fabrics reflect
the sun rays better than dull ones,
making them cooler.
The more absorbent the fiber,
the cooler you’ll be. Choose cotton,
linen, silk and rayon for summer
wear.
Read the garment label to find
out about special finishes. Soil
release finishes increase ab
sorbency; stain and wrinkle
resistant finishes decrease it.
Color choice is also important.
White or light colors reflect the
sun’s rays; black and other dark
colors absorb them.
For your inner garments, choose
those made of 100 percent cotton or
at least part cotton.
Summer accessories should
include an open straw hat, sandals
and open shoes, small, light
jewelry and narrow belts.
The final consideration should be
the cleanliness of the garment.
Clean clothing is cooler than dirty
clothing because body oils and dirt
coat the fibers and fill up air
spaces, preventing ventilation.
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