THIS YEAR BEAT HIGH LIVING 
COSTS—CAN, FREEZE, PRESERVE 
It’s easy to fight the rising costs of food the year-round, if you 
plan on canning or freezing and making the most of every- 
thing in your garden. 
It's important to remember that only clean, 
sound, strictly fresh food should be canned. 
All fruits, vegetables, and meats should be 
canned or frozen only when at the perfect 
stage for cooking. 
The two classfications of food for canning 
are ACID and NON-ACID. Fruits, ripe 
-pimentos, sauerkraut,,rhubarb and tomatoes 
are ACID foods. Vegetables, (except those 
mentioned above) meats, poultry, game and 
sea foods are NON-ACID, 
ON PACKING—Packing the jars should be 
done carefully in such a way that they are 
neither crowded nor waste space. Filling 
jars too full interferes with sealing and 
also loses liquid, Packing too tightly pre- 
vents proper heating and causes spoilage. 
THE COLD PACK—To ‘‘cold pack’ means 
taw food, or that which has been blanched 
(scalded and dipped in cold waiter), All 
fruit and tomatoes may he cold packed, 
but all except tomatoes, grapefruit and 
certain berries are better when hot packed, 
THE HOT PACK—Hot packing means filling 
the jar with hot, partly cooked food. Most 
fruits, all nomacid vegetables and meats 
should be hot packed. 
ON PROCESSING—Processing (to prevent 
spoilage), may be done in four different 
ways: 1, Water bath canners, 2. Pressure 
cookers, 3. Steamers, 4. Ovens. 
The best results have been obtained by 
hotwater bath and steam pressure, The 
water bath canner is considered best for 
processing fruits, juices tomatoes, es 
and preserves. 
THE WATER BATH CANNER—This can be lf 
done inexpensively by making either a 
wire rack, or putting a piece of wood at 
HANDY TIME TABLE FOR PROCESSING 
VEGETABLE PACK 
the bottom of the canner, to keep the jars 
Y inch from the bottom, The water should 
be steaming when the jars are put into 
the canner. Lower the jars slowly into the 
water. Processing time is counted from the 
time the water is actually boiling. Keep it 
boiling constantly and at the same rate of 
speed the whole time the processing is 
being done. Remove the jars at the exact 
time your chart shows, and seal, 
THE PRESSURE COOKER — All non-acid 
vegetables should be processed in a steam 
pressure cooker. Place jars on rack in a 
cooker with 1 to 2 inches of water, Be sure 
to leave enough space between jars to 
allow circulation of steam. 
Adjust and fasten lid securely. Don't close 
the petcock until steam has escaped in a 
steady stream from 5 to 7 minutes. The 
pressure must be kept steady. Remove from 
heat when processing time is through and 
let stand until the gauge is at zero, Open 
petcock slowly, tilt the lid away from your 
face. Spread a heavy cloth over the top 
of the cooker; catch handles of rack 
through the cloth, and lift out. Seal jars 
according to direction. 
IMPORTANT 
This fall when you start to make use of 
your canned foods, be sure to remember 
these safeguards. 
Boil all canned meats and non-acid vegeta- 
bles 10 to 15 minutes before tasting, Never 
taste any canned product when it has a 
lf canned Goode are to be Used for ealads 
or sandwiches, boil and then chill. Reboil 
left-over vegetables before serving, 
ATER VEGETABLE 
_ Turnip Greens: 
Reaping A Health Harvest 
Your vegetable garden is chock full of 
nearly all the vitamins and minerals needed 
for the average person's robust, good 
health. 
Beans, Lima: High in Vitamin B., medium 
in Vitamin G. 
Beans, String: High in Vitamin A peda 
in Vitamin B, and C. 
Beets, Greens: High in Vitamins A and C. 
Cabbage: High in Vitamin C, medium in 
Vitamins A, B, and G. 
Carrots: High in Vitamin A, and medium in 
Vitamins Bi and G.. 
Corn: Medium in Vitamins A,Bi and C. 
Lettuce: High in Vitamin A, medium in 
vitamin Bi and G 
Onions: Medium source of Vitamins Bi and 
Parsley: High in Vitamins A and C. 
Peas: High in Vitamins A, Bi, and G. Medi- 
um in Vitamin 
hears Medium source of Vitamins Bi 
an 
Spinach: High in Vitamins A and C. Me- 
dium in Vitamin Bi and G. 
Squash: High in Vitamin A. 
Tomatoes: High in Vitamins A and Cc and 
medium in Vitamin G. 
High in V temins A, C and 
G, and medium in Vitamin Bi, 
Turnips: High in Vitamin C. 
GUIDE FOR QUICK FREEZING 
Ww 
PRESSURE BATH 
Pounds Minutes Hours 
Asparagus 
Beans: 
Green & Wax 
Lima & Butter 
Beets 
Broccoli and 
Brussels Sprouts 
Cauliflower 
Carrots 
Celery 
Corn: 
Cream style 
Whole grain 
On the Cob 
Egg Plant 
Greens-All kinds 
Cook. Skin. Hot Pack 
Boil 3 mins. Hot pack 
Boil 3 mins. Hot pack 
Boil 5 mins. Hot pack 
Boil 3 mins. Hot pack 
Boil 3 mins. Hot pack 
Boil 3 mins, Hot pack 
Boil 3 mins. Hot pack 
Boil 5 mins. Hot pack 
Precook until wilted. 
Hot pack 
Boil 2 mins. Hot pack 
Boil. Skin. Hot Pack 
Okra 
Parsnips-Salsify 
Peas: 
Green 
Blackeyed 
Peppers, Green 
Boil 3 mins. Hot pack 
Boil 3 mins. Hot pack 
Cover with brine. 
Cold pack 
Pimentos 
Potatoes: 
Precook. Skin. Hot pack 
Precook. Hot pack 
Pumpkin and 
Winter Squash 
Sauerkraut 
Summer Squash 
Tomatoes 
Turnips, Rutabagas, 
& Kohlrabi 
Precook. Hot pack 
Cold pack 
Precook. Hot pack 
Cold pack 
Precook. Hot pack 
ALL 
Precook 3 mins. Hot pack 10 
Precook 5 mins. Hot pack 10 
Precook 5mins. Hot pack 10 
10 
Heat. Skin. Pack, no liquid 
40 
Shi foots) 
55 to 65 
35 to 40 
50 to 60 
60 
15 
120 4 
45 2Vn 
70 32 
Yn to % 
2Y2 
ASPARAGUS 
BEANS, Green 
BEANS, Lima 
BEETS 
BROCCOLI 
BRUSSELS 
SPROUTS 
CARROTS 
CAULIFLOWER 
PEAS 
RHUBARB 
SPINACH 
SQUASH, 
winter 
SQUASH, 
summer 
SWEET CORN, 
on cob 
SWEET CORN, 
cut kernels 
TURNIPS 
PREPARATION 
Prepare tight after picking. 
Cut in 1” pieces or 6” spears. 
Wash. 
Choose only tenderest beans. 
Break in 1” pieces or slice. 
Shell. Prepare within 2 hrs, 
after picking. 
Top and peel. Cut 14” slices 
or dice in small pieces. 
Soak in salt water VY hr. 
Trim. Split stalks and heads. 
Select fairly small sprouts. 
Scrape. Cut in 14” slices or 
dice. 
Trim. Break into 1” pieces 
Use only tenderest. Wash 
Prepare within 2 hrs. of pick- 
ing. 
Use tender stalks. 
34” pieces. 
Use tender greens. Wash. 
Use firm, hard rind variety. 
Bake. or steam until done. 
Scoop out. Place pan in ice 
water to cool. 
Cook until done. Do not sea- 
son. 
Choose best’ ears. Wrap 
separately. Seal ends. Freeze 
promptly. 
Scald. Slice corn from cob. 
Rinse well, drain and freeze 
promptly. 
Choose tender, medium size. 
Wash well and dice in 2” 
cubes. 
Cut into 
SCALDING 
3 min. 
2 min. 
114-2 min. 
2Y2 min. 
Small-3 min. 
Large-4 min. 
4 min. 
3 min. 
3 min. 
45-60 sec. 
114 min. 
1 min. 
none 
