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, 
LD PACK—To “cold pack" means: 
7 a cold ae 
a pei a eg either a 
wire rack, or putting a piece of wood at 
ipped in cold “water). Al 
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 to 
allow circulation of steam. 
Adjust and fasten lid securely. 
the petcock until steam has escaped in a 
steady stream from 5 fo 7 minutes. The 
pressure must be kept steady. Remove from 
heat when ‘nt the au time is through and 
it th 
‘This fall when you start to make use of 
your canned foods, be sure 2 remember 
these safeguards. 
Boil all canned meats and bone vegeta- 
bles 10 to 15 minutes before tasting. Never 
taste any canned product when it has a 
peculiar odor. 
“=4f canned goods are to be used for salads 
or sandwiches, boil and then chill, Reboil 
left-over vegetables before serving, 
ont close | 
Reaping A Health Harvest 
Your vegetable garden | is chock full of 
nearly all the vitamins and minerals needed 
for the aaa: re s ee good 
health, 
Beans, Lima: High in Vitamin B., medium 
in Vitamin G. 
‘Beans, String: High in Vitamin A, median 
in Vitamin B, and C. 
Beets, Greens: High in Vitamins A and C. 
Cabbage: High in Vitamin C, medium in 
Vitamins A, B, an 
Carrots: High in Vitamin: 7 and. medium in 
Vitamins Bi and G.. 
Corn: Medium in Vitamins A,B: and C 
Lettuce: High in Vitamin A, medium — in 
vitamin Bi and 
Onions: Medium source of Vitamins Bi and 
G. 
Parsley: High in. Noemie A ond Cc 
Peas: High in Vitamins 2 Bi, and G. Medi- 
um in Vitamin C. 
Radishes: Medium source of Vileming Bi 
and C. 
Spinach: High in Vitamins AU and Cc. Me- 
dium in Vitamin Bi an 
Squash: High in Vitamin A. 
Tomatoes: High in Vitamins A and c and 
medium in Vitamin G. 
Turnip Greens: High in Vitamins A, C and 
G, and medium in Vitamin By. 
Turnips: High in Vitamin C. 
HANDY TIME TABLE FOR PROCESSING GUIDE FOR QUICK FREEZING 
WATER VEGETABLE PREPARATION SCALDING 
PRESSURE BATH 
VEGETABLE PACK Pounds Minutes Hours ASPARAGUS Prepare right after picking. 3 min. 
Cut in 1” pieces or 6” spears. 
Asparagus Precook 3 mins. Hot pack 10 40 Wash. 
Beans: BEANS, Green Choose only tenderest beans. 2 min, 
Green & Wax 
Lima & Butter 
35 to 00 
55 to 65 
Precook 5 mins. Hot pack 10 
Break in 1” pieces or slice. 
Precook 5 mins. Hot pack 10 
BEANS, Lima Shell. Prepare within 2 hrs. 114-22 min. 
Beets Cook. Skin. Hot Pack 10 35 to 40 after picking. ke 
A VU" alt : 
Fe ais Sprouts Boil 3 mins. Hot pack 40 Page fide mga ga Gea eT eye ee 
Cauliflower Boil 3 mins. Hot pack 40 BROCCOLI Soak in salt water \ hr. Small-3 min. 
Carrots Boil 5 mins. Hot pack 35 to 40 Trim. Split stalks and heads. Large-4 min. 
Celery Boil 3 mins. Hot pack BRUSSELS Select fairly small sprouts. 4 min. 
Gout SPROUTS 
Cream aie a : gs: Hot ee CARROTS eae: Cut in 4” slices or 3 min. 
On the Cob Boil 3 mins. Hot pack aes 
sawn : ages atea were CAULIFLOWER Trim. Break into 1” pieces 3 min. 
Greens-All kinds Precook until wilted. PEAS Use only tenderest. Wash 45-60 sec. 
Hot pack ae within 2 hrs, of pick- 
Okra Boil 2 mins. Hot pack 1 ; 
: f tend talks, Cut t 1 in. 
Parsnips-Salsify Boil. Skin, Hot Pack RHUBARB aa pieces staixs, Cut into 12 min 
pe ae Boil 3 mins. Hot pack SPINACH Use tender greens. Wash. 1 min. 
Blackeyed Boil 3 mins. Hot pack SQUASH, Use firm, hard rind variety. none 
p G Coy aciitheSae winter Bake. or steam until done. 
eppers, Green. Cold omer ‘ Scoop out. Piece pan in ice 
Bish water to cool, 
See Heat. Skin. Pack, no liquid SQUASH, Cook until done. Do not sea- none 
otatoes: summer , 
prec eOn ce a Pecks 1 2Vs SWEET CORN, Cees best ears. Wrap 7-11 min. 
ea, : hte aE lata on cob cage” Seal ends, Freeze 
umpkin an promptly. 
f 31 
Winter Squash _Precook. Hot pack /2 SWEET CORN, Scald. Slice corn from cob. 7-11 min. 
Sauerkraut Cold pack cut kernels Rinse well, drain and freeze 
Summer Squash Precook. Hot pack promptly. 
Tomatoes Cold pack iy to % TURNIPS Choose tender, medium size. 2Y> min. 
Wash well 
cubes. 
Turnips, Rutabagas, 
& Kohlrabi 
ALL 25 
and dice in 4” 
Precook. Hot pack 2Y2 
