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 
the bottom of the canner, to keep the jars 
¥2 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 trate of 
pimentos, sauerkraut, rhubarb and tomatoes 
are ACID foods. 
Vegetables, (except those 
mentioned above) meats, poultry, game and 
sea foods are NON-ACID, Vour vegetable gues is 
ON PACKING—Packing the jars should be nearly all the vitamins an 
f ™m 
done carefully in such a way that they are _ F Plac a on i for the average person's © a 
neither crowded nor waste space. Filling « inch. health. 
jars too full interfer with sealing and Beans, Lima: ‘High in Vita in B, medit m 
; in Vitamin G. : 
Beans, String: High in Vit amir ‘med aa 
in Vitamin B, and C. — . 
Beets, Greens: High in Vitamins A and Cc, 
Cabbage: High a Vitamin ce medium in 
Vitamins A, B, and G, a 
_ Carrots: High eee A, and medi 
-Reopi 
good 
_ Vitamins B 
_ Corn: Me 
Lettuce: | High 
Peas: es 
um in Vitarn 
-Radishes: 
and ©, 
Spinach: High in . Vitamins A and 
dium in Vitamin B: and G. 
Squash: High in Vitamin A. 
_ Tomatoes: High in Vitamins A ae cS and 
medium in Vitamin 
Turnip Greens: High in Vitamins A, C and 
G, and medium in Vitamin Bi. 
Turnips: High in Vitamin C. 
your ounce food: be sure : “remember 
‘ these safeguards. 
Boil all canned meats and honed vegeta- 
eam pressure. The 
bles 10 to 18 minutes before tasting. Never 
considered best for: 
THE WATER BATH CANNER—This can be 
done inexpensively by making either a 
wire rack, or putting a piece of wood at 
lf canned goods are to be used for salads 
or sandwiches, boil and then chill. Reboil 
left-over vegetables before serving, 
HANDY TIME TABLE FOR PROCESSING GUIDE FOR QUICK FREEZING 
VEGETABLE 
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 
Okra 
Parsnips-Salsify 
Peas: 
Green 
Blackeyed 
Peppers, Green 
Pimentos 
New White 
Pumpkin and 
Winter Squash 
Sauerkraut 
Summer Squash 
Tomatoes 
Turnips, Rutabagas, 
& Kohirabi 
ALL 
PACK 
_ Precook 5 mins. Hot pack 10 
Precook 5 mins. Hot pack 10 
Cook. Skin. 
Boil 3 mins. 
Boil 3 mins. 
Boil 5 mins. 
Boil 3 mins. 
Boil 3 mins. 
Boil 3 mins. 
Boil 3 mins. 
Boil 5 mins. 
Precook until wilted, 
Hot pack 
Boil 2 mins. 
Hot Pack 
Hot pack 
Hot pack 
Hot pack 
Hot pack 
Hot pack 
Hot pack 
Hot pack 
Hot pack 
Hot pack 
Boil. Skin. Hot Pack 
Boil 3 mins. 
Boil 3 mins. 
Hot pack 
Hot pack 
Cover with brine. 
Cold pack 
Heat. Skin. Pack, no liquid 15 
ATER 
W. 
PRESSURE BATH 
Pounds Minutes Hours 
-Precook 3 mins. Hot pack 10 40 
Sh) (OSS) 
55 to 65 
10 35 to 40 
40 
40 
35 to 40 
35 to 40 
50 to 60 
60 
Precook. Skin. Hot pack 
Precook. Hot pack 
Precook. Hot pack 
Cold pack 
Precook. Hot pack 
Cold pack 
Precook. Hot pack 
4 
2Y2 
34 
Y2 to % 
2, 
VEGETABLE 
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 right 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 Y% hr. 
Trim. Split stalks and heads. 
Select fairly small sprouts. 
Scrape. Cut in 4” 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. 
114-22 min, 
22 min. 
Small-3 min. 
Large-4 min. 
4 min. 
3 min. 
3 min. 
45-60 sec. 
14 min. 
1 min. 
none 
none 
7-11 min. 
7-11 min. 
22 min. 
