1. Use only the finest vegetables obtain- 
able. 
2. Prepare and freeze vegetables as 
quickly as possible to preserve vitamins 
and flavor. 
3. Scald vegetables by placing in colander 
or similar container and immerse in rap- 
idly boiling water. Use small quantities 
so water will boil within Y2 minute after 
vegetables are added. Count only the 
time that the water is boiling. Drain 
quickly. 
4. Cool by immersing immediately in cold 
water; ice water is best. When vegeta- 
bles are thoroughly cooled remove and 
drain. 
5. Pack in suitable containers. Allow 1 to 
1¥2 inches space for expansion in freez- 
ing. 
6. Place in quick freeze immediately after 
packing. 
Asparagus. Wash and cut into desired 
lengths, blanch 2 to 3 minutes. 
Green Lima Beans. Shell and scald 1 to 1 ¥2 
minutes. 
Green Beans. Wash, stem and string. Scald 
Oty Sage 
EEZING 
Zucchini. Use young tender squash. Wash, 
remove blossom ends, slice 1 inch thick, 
scald 1% to 2 minutes. 
NOTE: In each case scalding is to be fol- 
lowed by draining, chilling, packing and 
quick freezing. 
CANNING NOTES 
Use only clean, strictly fresh fruits and 
vegetables. When packing your jars or 
tins do not crowd or waste space. 
The two methods of processing most often 
used: Water bath canners and pressure 
cookers. 
WATER BATH CANNER: Keep jars ¥% inch 
from bottom by means of a wire rack or a 
piece of wood. Lower the jars slowly into 
s ga: the water, which should be steaming. Count 
only the time the water is boiling. Keep it 
boiling evenly throughout the processing. 
Remove jars at the exact time shown in 
your chart and seal. 
PRESSURE COOKERS: Process all non-acid 
vegetables in a steam pressure cooker. 
Place jars on rack in cooker with 1 to 2 
inches of water. Be sure to leave enough 
space between jars to allow circulation of 
steam. 
Fasten lid securely. Close petcock only 
after steam has escaped steadily for 5 to 
7 minutes. Keep pressure constant. Remove 
from heat at end of processing time. Let 
stand until gauge is at zero. Open petcock 
slowly, tilt the lid away from your face. 
Spread a heavy cloth over the cooker, catch 
handles of the rack through cloth and lift 
out. Seal jars according to directions. 
De You Plant by the Moon? 
For those of our customers who follow the ancient practice of planting by 
the moon, we have prepared this handy reference chart. It shows the day 
and the hour at which the moon enters each of its phases. For instance, on 
January 22nd at 1:43 A.M., the moon enters the first quarter. It remains in 
this phase until January 30th at 7:44 A.M., when it becomes full. 
whole beans 5 to 6 min., cut beans 2 to 3 Last New > First Full ee 
min., French cut beans, 1 to 2 min. Quar. Moon Gay Quar. Moon f on 
Brussels Sprouts. Soak in a salt brine or cold = 
water 15 minutes. Scald 3 to 4 minutes. 1953 ‘ 
Cauliflower. Break into flowerets, soak 5 
minutes in brine. Scald 2 to 3 minutes in Jan. 8 6:09 P.M. 15 =: 10:08 P.M. 22 1:43 A.M. 30 7:44 A.M. 
brine. Feb. 7 12:09 P.M. 14 «9:10 P.M. 27. =: 1:44 A.M. 
Carrots. Wash and dice or slice; scald 2 to M 
$ ar. : 
3 minutes. Small ones may be left whole; L 2:59 A.M. 
scald 3 to 5 minutes. Mar. Fe 2 26 A.M. 15 7:05 P.M. 22 4:10 P.M. 30 8:55 P.M. 
Corn on the Cob. Husk, trim and wash. Apr. 7 12:58 P.M. 14 4:09 A.M. 21 8:40 A.M. 29 12:40 P.M. 
Scald, a few ears at a time, for 1 to 2 min- 
ares et ee Ma 6 :21 P.M. : .M. : : 
each ear in parchment paper or locker pa- June 5 1:35AM. WW 10:55PM. 19 8:01PM. 27 11:29 A.M. 
per. THAW before cooking. . f July 4 6:03 A.M. 11 10:28 A.M. 19 «12:47 P.M. 26 =©8:20 P.M. 
Whole Kernel Corn. Husk, trim and wash. SA ge RRC I a EC a, ST Og ERE LE GET ST ee 
uN Aug. : .M. 3 .M. ; : 
Ee eee ey |) Ausm 201 AM STO iao AM 18.0 4:06 Ame) l95 Aoi AM 
the cob, pack dry and seal tightly. Aug. 31  6:46P.M. 
ek Shell and immediately scald for | to Sept. 30 5:51 A.M. 8 3:47P.M. 16 5:49 P.M. 23 12:15 P.M. 
2 minutes. 3 : : ‘ 
Spinach. Blanch 1 to 2 minutes, a small Oct. 29 9:09 P.M. 8 8:40 A.M. 16 5:44 A.M. 22 8:56 P.M. 
quantity at a time. Avoid cooking. Stir Nov. 28 4:16 P.M. 7 1:58 A.M. 14 3:52 P.M. 21 7:12 A.M. 
gently while in the boiling water to prevent Dec. 28 1:43P.M. 6 6:48 P.M. 14 12:40A.M. 20 7:43 P.M. 
cohesion. 
Seed Seed Distance Distance Depth Seed Seed Distance Distance Depth 
Required Required between apart of Required Required between apart of 
VEGETABLE for 50 ft. to sow rows in rows planting VEGETABLE for 50 ft. to sow rows’ inrows planting 
of row an acre inches inches’ inches ; of row an acre inches inches _ inches 
Artichoke, Globe ...... VW 0Z. 6to8oz. 40to48 18 to 24 1 KohliRabignea. eater 14 oz 4to5ilbs. 14to24 4to6 ve) 
ASDALASUS| ee stele aes: << VY oz. 4 lbs. 14to24 38to6 ie Leelee), Badentelkenetentars V4, oz A lbs. 14to36 2to3 3 
Beans, Bush .2....-.;. % Ib. 50to60 Ibs. 24to30 2to3 1% to2 Mettuce pone stercussesi seven 14 oz °3 Ibs. 12to18 4to12 ls 
Beanisyy Lula. nite. + <6 1% Ib. 30t050 lbs. 24to386 3to6 1% to2 Melon, Musk ........ WY oz 3to4 lbs. 70to80 386 to 60 34 
Beans, Pole ......... % lb. 30to35 lbs. 36to48 6to8 114 to 2 Melon, Water ....... YE oz 3to4lbs. 72to96 172 to 96 34 
IB GOteyaitetn si crsvornstoters rece s Yn oz 8tol4lbs. 14to24 38to4 Wwtol Mustandar:cioeiyercrae cre WA oz 4 Ibs. 14to24 6to9 a 
Beet, Mangel & Sugar % oz 6tol10 lbs. 18to24 6to9 %tol Okra 6. esse eee weed 1 oz 8tol10 lbs. 24to40 18 to 24 
Swiss, Chard. sie <c\- VW oz 6to10 lbs. 18to24 10to12 1 Onion: Be cicero ae VY oz 3to4]bs. 18to24 3to4 34 
BYOCCOMI tists <ter-teforetsie YA oz A oz. 20to36 16to22 %tol Onion (for sets) ...:. 60 to 85 lbs. 12to14 Notthin’d % 
Brussels Sprouts ..... Y% oz. 4 oz. 20to 36 16to22 Mwto% Parsnipntssoctera tai Wy oz 3to4lbs. 18to24 38to4 % 
Cabbagsemas stone. ss Y oz 4 oz. 18to 36 14 to 24 VY Parsley |) disttacess seni s Y% oz 8to4lbs. 12to20 6to8 yy, 
Gardoonss tee ee VY oz 5 oz. 20to 32 20to30 %tol Peasr ne. stave heel pears %4 Ib. 90to 180 lbs. 24to36 1to2 Litor2 
Carrot cio agns sists dec « ¥%oz. B8to4dibs. 16to24 I1tos Y Pepper .........+++. oz. I1to2lbs. 20to30 18to29 % 
Cauliflower ......... YY oz 4 oz. 24 to 30 20 to 24 Vy, Rotatoes! rn eniwan 8 lbs 800-1000 24to 36 18 to 24 6 
Celeryii nantes aici te rrtuirs'e 1% oz 4 oz. 24to80 4to6 % Pumpkin see ts 2 02 3to4 lbs. 96 to 110 60 to 84 34 
Chicoryhaemier: ye) aistetore VY oz 4to5lbs. 20to36 2to3 %tol Radishirrac ste cer 1, Oze 10 toma) lbs.) 12/tol8 i.) tito? % 
Collard Fanci accent cs Y4, oz. 5 oz. 24t030 14to18 % Rhubarb’... 0eses4es % oz 8Ibs. 24to42 20to24 % 
CormmePovwe ae wueric 3 OZ. 6to8lbs. 34to40 6 to8 iL Rutabaga ........... Vy oz 2to Abs ks tol24 ae tore , 
Corns Sweetest es 4oz. 10tol2 lbs. 30to42 9tol2 1 Sage os seeeee ee eeese Th oz 4to5 lbs. 20to24 6to10 14 
Cornusalads ran: 20z. 10to12lbs. 14to18 3to4 34 Salsifynytrccvaete sever 34 oz %to 8 lbs.% 18 to\24 9 2to03 ip, 
CLOSE Riee yi ad oii. 1 oz. 10 Ibs. 12to18 2to4 MW Sorrel .......+-.50 oz. <Atodlbs. 18to22 2to3 Ve 
Cucumbersutis ste sesh %yoz. 3to4lbs. 48to60 12to36 % to TN Spinachiiven erie 3%, 0z. 10to20 lbs. 14to18 38to5 % 
Dandelion ........... Woz, 5to6lbs. 18t022 6tol0 % Squash, Bush ........ loz. 4to6lbs. 42to48 42 to 48 1 
Dill... .. esse ee eee Ve o1 5 Ibs. 20to36 4to6 Y% Squash, Vining ...... 1 oz 4lbs. 72 to 90 60 to 90 1 
Egg Plant .......... woz 5to6oz. 24to36 18to24 Suri flower’ hav seen ne: loz. Tto8lbs. 48to70 10tol2 1 
Badivementr? is,i5.: oz, 4to5lbs. 18to24 S8tol2 % Tomate © i sie gets 2 oz. 40to60 36to40 1% 
Petinelv ewan). t6 ire-c Yoz, 3to4lbs. 24t032 5to8 34 Tobacco ....-.+.++++s 2 0%. 36 to 48 24 to 36 Ip 
Kaletetieteey 2 25 b35 Y% oz Ato B Ibel-© 24 to 32 14 to 22 % TUPI piven seers oeekenerel = 4 o0z. 2to3 lbs. 12to20 2to4 14 
LOOK FOR OUR ECONOMY SIZE PACKETS—SEE PAGE 11 19 
