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.... AVE
(Continued from Page One)
The
Home
The sealing sm'face must he
Cannin00
xvere to be cooked for immediate
use. Vegetables, except toma-
toOs, must'be scalded or partly
precooked an(l packed hot. This
heating re(iuces surface bacteria
and shrinks the food so it is eas-
ier to pack.
* For fruits, tomatoes, pickled
vegetables--Use a boiling.water
bath. You can process these
acid foods safely in boiling
water.
For corn, beans, other com-
mon vegetables (except toma-
toes)--Use a steam-pressure
cooker. To process these low-
acid vegetables safely takes a
temperature higher than boil-
ing watey. The best way to get
this temperature is to hoht
team under pressure.
Correct processing time for
each vegetable is given in any
home.canning guide.
To avoid overcooking, at the
end of processing time, jars are
removed after pressure returns
to zero. Jars should be cooled
right side up away from drafts
and a space left between them
for circulation of air. if you
have no pressure cooker, now is
a good time to get one. It has
many uses and will quickly pay
for itself.
Jelly Making Simplified by
Natural Fruit Pectin Method
Natural fruit pectin products
simplify the art of jelly making.
Pectin, a n,aturaI substance found
in most fruits in arying
amounts, is what makes jelly
jell. The modern method for
making jams and jellies employs
the use of natural fruit pectin
in either powdered or liquid
form. Powdered fruit pectin is
obtained from citrus fruits, li-
quid fruit pectin from apples;
these pectins have no flavor of
their own but hring out the nat-
ural flavor of fruits and berries.
By adding pectin to fruits,
housewives can now finish
homemade spreads in just 15
minutes after the fruits are pre-
}xred. Also, when pectin is
,i
By MISS 5IARJORIE BLACK
Noted Vestern Home Economist
added, only a one-minute boil is
required--thus assuring that the
rich, full goodness of the fresh
ripe fruit is not boiled away as
happens so often when using
the old-fashioned long-boil meth-
od. The short boil also means
economyso important today
because the yield is about 50
per cent more glasses.
It is essential in jelly making
to have the proper balanee be-
tween fruit acid, sugar and pec-
tin. For this reason it is very
important to follow carefully the
directions for jellies and jams
supplied by the manufacturer.
These accurately tested recipes
assure a perfect product every
time.
Proper Supplies Necessary
Regular home-canning jars are
made to withstand high temper-
ature and assure airtight seal.
Their cost is low and they can
be used again and again. Com-
mercial jars are light weight and
the seaffng surface is easily dam-
aged in re-use. Those who save
such jars for home canning run
the risk of both breakage and
sealing failure.
Examine all jars before using.
smooth, free of nicks, cracks or
sharp exlges.
The two-piece cap (metal band
and metal lid with flowed-in seal-
ing compound around edge of
lid) has become the favorite be-
cause the band can be screwed
tight when jar is filled and no
further titghtening is needed.
Then too, no extra rubber ring
is required.
The newest development in
two-piece closures is the 'dome"
type of lid. This has an upward
bulge or "dome" which is drawn
down when a vacunm is created
in the jar. After the jar cools,
this type of lid is easily tested
for seal by pressing the .center
with the fingers. If the "dome"
stays down, the jar is sealed.
The metal band Mmuld be ta-
ken off the jar within 12 hours
after processing, and the lid
tested for seal. Bands can be
used many times, The lids
shouhl be used only once.
Sealing failures are caused by
lack of vaeuuln in jars, Lack of
vacuum is caused by: (1) Using
jars, lids and bands which do not
fit together snugly enou.h to
permit an airtight seal. Rough
edges on jars may create leak-
age. (2) Using lids a second time.
(3) Using warped or rusty
bands. (4) Leavin too much
head space when filling jars. (5)
Packing food into jars so tight-
ly that liquid cannot fill the
spaces .between the 0ieces of
food. (6) Failure to "knife" out
air bubbles. (7) Carelessness in
adjusting lids and bands. (8)
Unreliable methods of canning
or carelessness in following the
manufacturers' instructions.
S uga rflt |i.l m po rta n t
Sugar is one of the most im-
portant elements in successful
canning and jellymaking. It acts
as a preservative; helps to con-
serve essential vitamins; brings
out the true flavor of fruits and
protects their natural color and
texture. Sugar is also important
nutritionally--for it is one of
CHOICE
OVER ANY Oll41:11 |IIAHD IN PACIFIC COAST HOMES
Experience says:
n
W
Peas should be young, tender and green throughout
Like all low-acid vegetables, they should be
packed hot for processing in a pressure cooker.
our cheapest sources of gnerg.v.
When following recipes, al-
ways measure the sugar care-
fully, be sure there are no lmnps
and make certain you get a level
measure by drawing a knife
cross the top of the ugar.
When adding the sugar, be sure
to mix well and make certain
that it is thoroughly dissolved.
In canning, I repeat, it is im-
perative to follow directions to
the letter and avoid experiment-
ins. Follow the example of gen-
erations of homemakers, and
stick to an all-sugar pack for
fruits, jams and jellies.
Seven Vital Canning Questions
1: Glass jars and lids used for
canning in water bath or steam
pressure should first be steril-
ized by boiling.
False. The containers as well
as the food are sterilized while
processing. (But
must be sterilized
kettle method is
2. A pressure
used for processing
vegetables. True.
pressure cooker
accurate control or
10 pounds presstre
be large enough
hold pint jars and
3. If liquid is
of vegetables
l)rocessing, it may
afterward. False.
never be opened
with liquid
would enter.
4. Oven canmng
fruits. False.
never safe, The
completely in
enough pressure
(Continued oa
IT'S
WITH
BE SURE PURE CANE SUGAR., • BE .SURE
PA 4--MAGAZINE CAUFORNIA