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mngnzinE
SECTION OF
Greenville, California
Published*Thursday, June 7, 1951
CANNING
MISS MARJORIE BLACK
Wester Home Economist
luck with home canning is really
at all, but close adherence to the
food preservation. These
based on the principles listed
FOR
CANNING
can fruits and vegetables within a
of gathering.
equipment before you begin.
You have everything you need,
good order and condition.
sure everything you use, even
for wiping off sea!ing surfaces,
that "boiling" means
warm or simmering.
size of your
available for canning,
fresh produce is out-of-
or not available.
with a group, if possible, l,'s
work goes faster.
of the right size for
being canned, and be sure you
of caps and lids on hand.
"repeat! FOLLOW DIREC-
hold produce over, but if you
an emergency, keep it in the
Undertake too much canning
day. Weariness, carelessness,
"nerves" may result in jars of
:food.
?use canned food that shows
spoilage. Instead, destroy the
children or pets can't get at
use unsound or overripe-pro-
between steps in canning.
canOn excessively hot, humid
the low atmospheric pres-
the boiling point of water
spoilage.
COOKERS
of canning is to preserve food
of flavor',- color and texture,
from spoiling by heating con-
of food hot enough and long
obtain these results. The con-
re sealed to prevent bacteria
tlity produce--:firm, ripe fresh
garden-fresh, young tender
are essential for top-quality
Thorough washing of
before cut'ting or
as dirt contains bac-
the hardest type to destroy'.
and vegetable is cut or other-
in the same way as if it
on Page Four)
Write--
for Free Booklet
and File-Size Folder
If you're planning to can fruits and vegetables
this summer, first study your subject carefully
and you will find the sure way to success. "How
to Save By Home Canning" is a small booklet
that gives a clear comprehensive treament of
this subject. It is written in attractive, simple
form and contains charts and recipes. This book-
let, plus a file-size folder containing a number of
new recipes for jams, preserves and conserves,
may be secured by sending a postcard request to
Miss Marorie Black, 8th floor 3: Montgomery
Street, San Francisco 4, Californt. This booklet
and recipe folder are free of charge and give a
wide selection of thoroughly teted canning, pre-
serving and jellymaking recipes, as well as rules
for canning success.