YORK - Canning meats for future use is an age-old, inex pensive way to feed your family. You can take advantage of the family hunter’s bounty or specials from the butcher or supermarket and enjoy them long after the season is past. You can also treat \our family to meat specialties and pates not always available on your grocer’s shelves. But you < { / \ BOBCAT...Ahead Of Its Time... 7:00 am 10:17 am 4:10 pm I MELEOE COMPANY Carlisle, PA PETERMAN FARM EQUIPMENT 717 249-5338 Chambersburg, PA CLUGSTON IMPLEMENTING. 717-263-4103 Harrisburg, PA HIGHWAY EQOIPMENT NORMAN D. CLARK £& || I & SUPPLY CO. & SON INC. 215-679-7164 CWRK | 717-564-3031 717-734-3682 S- '■^««««««««««(««««<««««(«««««««(««««««<«««««««<«»«««««««««"<««««««««« < ”««' < ««« << ««« < « (<< ” < " <<<,<, ” (<<<(<<<<<<<<<<<<(((<« " <<<<<<<<<<<<<(< 't 5 Canned meats can be fair winners may be confused by conflicting advice about how to can meat If you want your canned meat to be the best of the county fair or at least the best in the neighborhood, take this advice from A. Joan Lamberson, Extension home economist for Penn State University Cooperative Extension Service. Here’s how the experts judge canned meat To Keep You Ahead Of Your Workl 8:35 am 4:35 pm Martmsburg, PA dealers Bmow Hatfield, PA LCL CONSTRUCTION EQUIP. SALE CO. 215-362-2510 Wilmington. DE 302-998-0128 Honesdale. PA CHARLES H. SIEPIELA, INC 717-253 3334 Honey Grove, PA 11:02 am ' ** t.j. mi in a day's ami! The all new hydrostatic 400 Series 9 Series, 17 Models, Air or Liquid Cooled, Gas or Diesel, Skid-Steer and Myerstown, PA SWOPE & BASHORE INC Palm, PA WENTZ FARM SUPPLIES INC All canned food products, in- i'.ih ig canned meats, must be exhibited in standard canning jars, and sealed v ith vacuum or self sealing lids, with the screw or ring bands removed The jar should not contain too much fat for the type of meat-no more than *4 of content. The fat at the top of the container should be free from discoloration or foreiga- 4^ <( »• 9:27 am S-, 2:42 pm 6:19 pm Articulated. Mill Hall, PA D 7?7 L 7 E 26 & 3 G nS EB SCAT ENTERPRISES INC 215-767-1711 717-933-4138 uitlei The texture should be good it 'he type of meat and if the meat browned, it should not be crusty and hard The liquid of canned meats vanes with the method of processing, but usually it should be half-way up It should be clear, free from sediment, and may or The product chmild he rv><i"'d may not be jelly-like The color of the product should be natural for cooked meat-it may have a pink or red cast, but should not be bloody looking The (oioi should be deal Quarryville, PA GRUMELLI'S FARM SERV. 717-786-7318 Towanda, PA S.P.E. INC 717-265-4440 Tunkhannock,-PA BARTRON FARM SUPPLY 717 836 4011 Lancaster Farming, Saturday, July 6,1985-823 full to within inches of the top. The pieces should be uniform in size and the jar should be relatively free of trapped air Prepare canned vegetables YORK lt's> nearly the peak of the season for many of Penn sylvania’s vegetables That means it’s time to get ready to can your favorites so you and your family can enjoy summer vegetables all winter long You may even be thinking of entering your favorite in a local fair or the Farm Show If you are, or if you just want to be sure of making the finest, you need to know how the judges decide which canned vegetable is the best of all the rest A Joan Uamberson, home economist with Penn State's Cooperative Extension Service, has developed criteria to use in ludgmg canned foods exhibited at fans and farm shows and she's sharing them with you Use these lips to make yours the best All canned food products, including canned vegetables, must be exhibited in standard canning jars, sealed with vacuum or self sealing lids, but with screw or ring bands removed 5 - Vegetables used for canning | hould be young and tender, free 5 from strings, fiber, large stems, I cores, white streaks, or star -5 chmess Pack vegetables in jars to within one inch of the top The liquid should be clear and cover the product There should be no sediment in the bottom of the jars and the jars should be relative!} tree of trapped air Vegetables for canning should be uniform in size and shape and have no defects They should have an even color throughout and the color should be characteristic of the vegetable Vegetables should hold their shape and not appear mushy If you are canning beans or peas, be sure none are split
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