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By JOAN KINGSBURY
Post Correspondent
Home gardeners often
arrive at the point where
they have so many vegeta-
bles they don’t know what
to do with them all. If this
is your problem, why not
try to preserve some vege-
tables for later in the
year? Bonnie Turchin of
Jackson Township is shar-
ing some of her favorite
pickling recipes with read-
ers of The Dallas Post this
week.
To insure good quality
home canned fruits and
vegetables, several points
are essential. First, you
must be sure jars and lids
are flawless. Discard any
jars with chips or cracks.
Get all new self-sealing
lids. Wash jars and lids,
except those with sealing
compounds, in sudsy
water; rinse thoroughly.
Follow manufacturer’s
directions for metal lids
with sealing compound as
well as for washing and
sealing two-piece metal
caps and porcelain-lined
zinc screw caps.
There are two methods
that can be used for
processing your canned
fruits and vegetables -
steam pressure canning. If
pipe cleaner through the
pet cock and safety valve
openings to clean. Check
pressure gauge for accu-
racy. Thoroughly clean the
canner Kettle. Wipe the
cover with sudsy cloth,
then a damp cloth; dry.
Place jars on rack in
canner containing two to
three inches of hot water.
Leave space between jars.
Fasten cover securely. Let
steady flow of steam
escape 10. minutes. before
For a water bath
canner, use any big,
tightly covered metal con-
deep
enough for an inch or two
of water over tops of jars
plus a few inches for brisk
from touching bottom.
Lower jars on rack into
(use very hot
water just below boiling
top of jars). Be sure jars
do not touch. Cover. Count
processing time when
water comes to a full boil.
during processing. Add
needed to keep jars cov-
ered.
During the sealing and
cooling process do not
tighten self-sealing caps.
Seal jars with rubbers and
liquid boils out, do not
open jar; seal as is. Cool
jars upright on cloth or
rack away from drafts.
Check to see if jars have
sealed when they are cold.
To test a jar with a flat
metal lid, press center of
lid. If lid is drawn down,
jar is sealed. If jar isn’t
sealed, use immediately or
check jar for flaws and
reprocess with new lid.
Bonnie has found that
when making pickles, use
pickling salt (which is
available in the local
market) instead of iodized
salt. Iodized salt may
cause pickles to become
SIANI'S
CLEANERS
will be closed for
VACATION
July 24th thru
August 6th
string
discolored. Use the fresh-
est vegetables you can get.
Make sure cucumbers are
firm and crisp. When pre-
paring Dilled Green Toma-
toes, Bonnie prefers using
green cherry tomatoes
instead of cutting the
tomatoes into sections.
‘Several of the recipes
Bonnie has provided are so
easy even a real novice
canner can try them. Both
Refrigerator Dills and 48
Hour Dills' require no
canner processing. Refrig-
erator Kosher Dills can be
kept in the refrigerator for
months. For best flavor,
be sure to tore them for
two weeks so that the
flavor can develop before
serving,
Bonnie’s recipe for 48
Hour Dills is easy because
the pickles are not
processed and are also
stored in the refrigerator.
You can use canning jars,
or just a half gallon or
gallon glass jar to make
these pickles.
Bread and Butter Slices,
which include cucumbers,
onions and green pepper
slices, and Dilled Green
Tomatoes do take process-
ing, but have proven to be
favorites with Bonnie’s
family.
Note: Canning informa-
tion was obtained from
The Better Homes and
Gardens Cookbook canning
section.
REFRIGERATOR
KOSHER DILLS
4 c. water
1 c. distilled white vinegar
Y> c¢. pickling salt :
1 t. pickling spice
Fresh dill sprigs -
Garlic cloves,
whole
Small whole, unpeeled cuc-
umbers
Bring wter, vinegar, salt
and pickling spice to a
boil. Simmer for 10 min-
utes. Put:dill sprig and two
garlic cloves in.each steri-
lized jar you use; pack
with cucumbers; pour
enough vinegar mixture
over cucumbers to cover
them. Seal at once. Store
in refrigerator. Allow
flavor to develop two
weeks before usirg. Makes
exactly five pints.
48 HOUR DILLS
1% qt. cold water
1Y,; c¢. white vinegar
1/3 c. pickling salt
» C. sugar
Sprigs of dill
Garlic clove (optional)
Cucumbers, cut in lengths
then into quarters
Bring water, vinegar,
salt and sugar to boil. Cool
peeled,
garlic and cucumbers in
sterilized jars. Place more
dill on top. Pour solution
over cucumbers. Can use
gallon jar or % gallon jars
if desired. Store in refrig-
erator. Ready to serve
after 48 hours.
BREAD AND BUTTER
SLICES
4 gts. unpeeled medium
cucumbers
HELP!
producing top earnings for
full and part time work.
Meeting at Holiday Inn,
Wilkes-Barre July 28th at
7:30 P.M.
Presented by
Herbalifetm
Noel Bourque, California
Open to the Public
For Details Call:
| HERBALIFETM
288-4407 or 655-8573
beans
6c.)
2 green peppers, sliced (1
and two third c.) ;
3 cloves. garlic
Cracked ice
5.c..sugar
3 c. cider vinegar
2 T. mustard seed
1% t. celery seed
1% t. gr. turmeric
Combine cucumbers,
onions, green pepper and
whole garlic cloves. Add
salt. Cover with cracked
ice. Mix thoroughly. Let
stand three hours at room
temperature. Drain well.
Remove garlic. Combine
remaining ingredients.
Pour over cucumber mix-
Plans are near comple-
tion for the Tent meetings
to be held each evening at
7:30 at the old Noxen
School starting on July 24
and concludng on July 27.
The meetings are con-
YALA
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71
which has been
placed in. a large pot.
Bring cucumber mixture
to boiling in pot. Fill hot
pint jars with vegetables
and liquid ‘leaving '» inch
head space. Adjust lids.
Process in boiling water
bath five minutes. (Start
counting time when water
returns to boiling.) Makes
eight pints.
DILLED GREEN
TOMATOES
5 lb. small firm green
tomatoes
3% c. white vinegar
3% c. water
Ys c. pickling salt
6-7 bay leaves
ducted under the auspices
of the Noxen Independent
Bible Church.
Special speaker will be
Evangelist Peter Accardi:
Two services will be held
on Sunday at 11 a.m. and
Dallas Post/Mark Moran
Fresh dill
Prepare home canning
jars and lids according to
manufacturer’s directions.
Wash and core tomatoes,
cutting them into halves or
quarter. Combine vinegar,
water and salt. Bring to a
boil: ‘Pack tomatoes into
hot jars leaving Y inch
head space. Add one garlic
clove, one bay leaf and one
head dill to each jar. Care-
fully pour hot liquid over
tomatoes leaving !4 inch
head space. Remove air
bubbles from jars with
non-metallic spatula.
Adjust caps. Process pints
15 minutes in boiling water
bath canner. Yields seven
pints.
Sou eto
Cholesterol deposited in the arteries
of its citizens has become a national
health problem in the United States and
many investigators believe it to be a
major cause of heart disease.
As an aid to help people maintain a
cholesterol-lowering diet, the Consumer
Education Research Center, a national
non-profit consumer group, offers a
booklet that lists the milligrams of
cholesterol in a wide variety of foods.
, Cholesterol is a whitish lard-appear-
ing substance that is only found in
animal tissue. When cholesterol collects
in the arteries they become constricted,
leaving less space through which blood
can flow. Circulation becomes
impaired, often seriously - sometimes
fatally. Oxygen and food reach the
tissues less rapidly and gradually the
tissues are harmed, the degree of
damage varying with the severity of
the cholesterol build-up and the length
of time it has been excessive.
Visual problems are said to be com-
plicated by cholesterol, narrowing the
blood vessels to the eyes. Similarly, it
is believed that clogging of the arteries
with cholesterol causes leg cramps -
particularly at night when inactivity
further reduces circulation.
To limit cholesterol intake, it is nec-
essary to limit consumption of foods
rich in saturated fats, such as meat,
butter and whole milk dairy products.
The ‘Cholesterol in Food” Booklet,
which is pocket-sized and a handy,
ready reference whether eating at
home or dining out, gives an alphabeti-
cal listing of the cholesterol count in a
wide range of foods from anchovies
(275 milligrams in one-and-one-half
ounces) to yams, (no cholesterol); from
bologna (200 milligrams in seven
ounces) to Welsh rarebit (100 milli-
grams in three-and-a-half ounces). X
The cholesterol guide, written by Dr.
Sally Johnson Lerager and Carol
Franz, points -out that the average
cholesterol count in blood sample
should be approximately 150 to 230
milligrams and advises that daily
intake of cholesterol should not exceed
300 milligrams.
With this in mind, cholesterol count-
ers using this guide will stay away
from such foods as egg yolks (275
milligrams in one large yoke) and
organ meats such as kidneys (375
milligrams in three-and-a-half ounces)
and liver (600 milligrams in seven
ounces).
The guide is available by sending
$2.00 (including postage) to CERC, P.O.
Box 336C, So. Orange, N.J. 07079.
No one likes picnics better than
salmonella. Salmonella is not a person,
nor is it a small fish. It is a variety of
bacteria that loves picnic food and
warm temperatures, but hates people.
It is the culprit most often involved in
food realted illness.
“It’s favorite foods are those contain-
ing milk, eggs, fresh meat, poultry,
fish, seafood, and some cold cuts,” says
Thomas DeMelfi of the state Health
Department’s Division of Epidemiol-
ogy.
DeMelfi advises that precautions in
preparing the food are as important as
thdse taken in getting it to the picnic
Site. He offers these tips for a carefree
outing:
- All picnic foods should be prepared
as close to serving time as possible.
- Be sure all utensils and counter
surfaces used to prepare the food are
clean.
- Thaw frozen foods in the refrigera-
tor or microwave instead of ‘at room
temperature in order to prevent bac-
teria growth.
- Wash your hands thoroughly each
time you handle raw foods.
- Bacteria can grow in a temperature
range from 40 to 140 degrees. Picnic
foods that require refrigeration should
be stored in the refrigerator until ready
to leave and kept colder than 40
degrees until ready to serve. :
- To reduce the risk of food related
illness, choose foods that travel well
and are less likely to be contaminated.
Examples of these are such traditional
picnic fare as pickled eggs, baked
beans, raw vegetables and fruits,
canned fruits, juices and beverages,
breads, rolls, cookies and crackers,
processed cheeses, and smoked or
canned meats.
- At the picnic site, store your cooler
in the coolest spot you can find away
from the direct sunlight to preserve the
ice or cold packs inside longer.
‘Contaminated food may not look or
smell spoiled,” DeMelfi says. The best
advice is if in doubt, don’t eat it. ’
DeMelfi says salmonellosis usually
occurs 12 to 36. hours: after eating
contaminated: food. The symptoms
include abdominal pain, diarrhea,
nausea and vomiting. The illness may
last for several days and is rarely fatal.
If the illness persists, see a physician.
Frosting
formed only six weeks
ago, presented the largest
club entry in the history of
Pennsylvania cake shows.
The club submitted 78
cakes - almost one-third of
the 287 cakes entered.
Regina, Sears, Sunbeam, etc.
adults filled 13 tables at
the exhibition.
Representing Frosting
Friends at the youth table
were: Jill Shaw, Dallas,
age 12, Snoopy sheet cake;
Scott Ardoline, Kingston,
age 11, a chocolate house;
Jason Ardoline, age 9, Big
at 7:30 p.m.
A nursery is available
and children’s meetings
are on the program.
Rev. Jerry Tallent is
pastor of the Noxen Inde-
pendent Bible Church.
© 25 YEARS EXPERIENCE
© FAST SERVICE
© COMPLETE REPAIR DEPT.
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Most Brands Bags, Belts, Hoses, etc. For Sale
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