THIS YEAR BEAT HIGH LIVING 
CUSTS—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. 
HE COLD PACK To "cold pack’’ means 
‘and dipped in cold water). All 
_ tomatoes: ™may be cold packed, 
except tomatoes, grapefruit and 
erries are better when hot packed, 
ACK—Hot packing means filling 
, may be done ‘in four different 
as a canners, 2. oe 
oe bath a steam pressure, The 
water bath canner is considered best for 
processing fruits, juices tomatoes, pickles 
and preserves. 
done hsstoreatinten by ben ies either. a 
wire rack, or putting a piece of wood at 
|, or that which has been blanched : 
_part y cooked food. Most . 
ne and meats 
the bottom of the canner, to keep the jars 
4 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 9 
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; 
through | the clo! 
atch | handles of rack 
IMPORTANT 
This fall when you start to make use of 
your canned foods, be sure to remember 
these safequards. 
Bofl all canned meats and boa vegeta- 
bles 10 to-15 minutes before tasting, Never 
taste any canned product when it has a 
peculiar odor. 
or sandwiches, boil and then chill, Reboil 
left-over vegetables before serving. 
ae 
h, and lift out. Seal jars 
eee to direction. : 
Reaping A Health Harvest 
Your vegetable garden is chock full of 
all the vitamins and minerals needed 
for e average person's robust, good 
te 
Beans, Lima: High in Vitamin B., medium 
in Vitamin G, 
Beans, String: High in Vitamin A, medium 
in Vitamin B, and C. 
Beets, Greens: High in Vitamins A and Cc, 
Cabbage: High in Vitamin C, medium in 
Vitamins A, B, and G. 
Carrots: High in Vitamin A, and medium in 
Vitamins Bi and 
Corn: Medium in ‘Vitamins A,Bi and C. 
Lettuce: High in Vitamin A, eee in 
vitamin Bi and G. 
Onions: Medium source oL Vitamins Bi and 
Parsley: High in Vitamins A and C., 
Peas: High in Vitamins A, Bi, and G. Medi- 
um in Vitamin C. 
Radishes: Medium source of Vitamins Bi 
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 C and 
_medium in Vitamin G, 
Turnip Greens: High in ‘Vitamins A, ve and 
G, and medium in Vitamin Bi. 
Turnips: High in Vitamin C. 
HANDY TIME TABLE FOR PROCESSING GUIDE FOR QUICK FREEZING 
ATER VEGETABLE PREPARATION 
PRESSURE BATH 
ASPARAGUS 
Pounds Minutes Hours 
SCALDING 
PACK 
Precook 3 mins. Hot pack 10 40 
VEGETABLE 3 min, 
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, 
Asparagus 
Beans: 
Green & Wax 
Lima & Butter 
Beets 
Broccoli and 
_ Brussels Sprouts 
BEANS, Gree i 
35 to 55 bo eek 
55 to 65 
35 to 40 
Precook 5 mins. Hot pack 10 
Precook 5 mins. Hot pack 10 BEANS, Li re : 
Cook. Skin. Hot Pack 10 tabre ss 1Y4-2Y2 min. 
Boil 3 mins. Hot pack BEETS 2Y2 min. 
Cauliflower Boil 3 SUS Hot pack BROCCOLI Soak in salt water lf hr. Small-3 min. 
Carrots Boil 5 mins. Hot pack Trim. Split stalks and heads. Large-4 min. 
Celery Boil 3 mins. Hot pack BRUSSELS Select fairly small sprouts. 4 min. 
| Osea SPROUTS 
‘ : ‘ k * ” . 
Boil 3 mins, Hot pack CARROTS Scrape. Cut in 14” slices or 
Boil 3 mins. Hot pack dice. 
Boil 5 mins. Hot pack CAULIFLOWER Trim. Break into 1” pieces 
Precook until wilted. PEAS Use only tenderest. Wash 
Hot pack Prepare within 2 hrs. of pick- 
Boil 2 mins. Hot pack ing. 
Boil. Skin. Hot Pack 35 to 40 RHUBARB Use tender stalks. 
; 3 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. 
SQUASH, Cook until done. Do not sea- 
summer son, 
SWEET CORN, Choose best ears. Wrap 
on cob separately. Seal ends, Freeze 
3Y promptly. 
SWEET CORN, Scald. Slice corn from cob. 
cut kernels Rinse well, drain and freeze 
promptly. 
Choose tender, medium size. 
Wash well and dice in 2” 
cubes. 
Cream style 
Whole grain 
On the Cob 
Egg Plant 
Greens-All kinds 
3 min. 
3 min. 
45-60 sec. 
Okra 
Parsnips-Salsify 
Peas: 
Green 
Blackeyed 
Peppers, Green 
Cut into 114 min. 
SPINACH 
SQUASH, 
winter 
1 min. 
none 
Boil 3 mins. Hot pack 
Boil 3 mins. Hot pack 
Cover with brine, 
Cold pack 
Heat. Skin. Pack, no liquid 
50 to 60 
60 
Pimentos 
none 
Potatoes: 
Precook. Skin. Hot pack 
Precook. Hot pack 1 22 7-11 min. 
Pumpkin and 
Winter Squash 
Sauerkraut 
Summer Squash 
Tomatoes 
Turnips, Rutabagas, 
& Kohlrabi 
Precook. Hot pack 
Cold pack 
Precook. Hot pack 
Cold pack 
7-11 min. 
Y2 to % 
Precook. Hot pack Wn 
TURNIPS 2Y2 min. 
