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About The Cottage Grove sentinel. (Cottage Grove, Lane County, Oregon) 1922-current | View Entire Issue (June 21, 1951)
SAVE-THE HOME CANNING WAY Recipes to Try Today Io a full rolling boil mid itoli hard IX > make out h running "plan.” I inimité, htnnng constmitly Re Keep In mind thb size of your KAHPHEHKY JAM move from heat Then stir mid family, f i ml s a n d vegetables Yield: about 1» «lxounce glu»»e» skim l»y turns for 5 minutes to available for canning, number I cup» prepared fruit I cool slightly, to pn-vi-nt floating of week* fresh piodui’e is out-of- 8* i ewps »iigar fruit Lmlle quickly into glasses season, expensive, or not avuli • I bottle liquid Fruit pectin Paraffin at once aille. To prepare the fruit. Crush Ihor I Xi, we n|M(il, FOLLOW DIREC- oughly about 2 quarts fully rl|ir red raspberries Ilf desired, sieve IxiN’T hold pKMluce over, but if half of pulp to remove some of you must, in an emergency, mh -<|» I Measure 4 cups Into a very keep It In the refrigerator. large saucefian IXIN’T undertake t™> much can To make (he jam. Add sugar to ning on any one /lay. Weari- fruit in saucc|Min mid mix well I riVKM, can-lcKxncu, haste and Place over high heat, bring to a "nerves" may result in Jan of full rolling iMtlt mid boll hard I wasted foods. minute, stirring constantly. Re |X)N'T use unsound or ov<-r-ii[x- move from heat nnd stir in bottled fnrtl pi i tiii Tin ti -,ni and skim prpduce by turns, for 5 minutes to cool IX)NT delay fx-tween steps in canning. »lightly, to prevent floating fruit DONT can on excessively hot. ladle quickly into gkisM-s Paraf humid days. fin at once. CANNED KANPREKItlEN Select ripe but fir m I mti ics Handle berries carefully to prevent By Miss Marjorie Black crushing Wash and drain. Pack raw in clean, Nd containers, shak Noted Western Home Economist ing down for n full pack. Cover (I otm I luck with fióme ci ■arming is with toiling thin syrup Adjust really not luck at all hut clow ad- lid» Process in pressure cooker herence to the reliable i rulos for 5 lbs of pressure for 8 minutes food preservation. TI m - m - rules arc Imwd on the principles listed on < H(>« < HOU KELIKII this |>agc. I g»ll<>n ch»p|M-d cabbage tiilldc for Easier < aiming It onions lx i check equipment before you It green (»epper» begin. , It red pepper» IX) I m - sure everything you Use. quarta ch<ip|H il green tnmatœ» even the cloth for wiping off 5 eupa aligar scaling surfaces. Is dean. tahleapoona muatard I tablea|MM>n turmeric IX) nmtotnber that "boiling" i tableapoon ginger mean» Just that not warm or simmering tablea|HH>na mualard aeed tablea|MHina celery aeed tableap<M>iis mixed whole apirea 2-3 quart» vinegar Chop onions mid peppers Mix nil vegetables with *» cup salt lx-t stand overnight Drain. Add sugar and iqiices to v (negar Simmer 20 minutes Then add vegetables and simmer until hot mid well- srasonerl Pack hot chow-chow in to hot jars; »cal at once. 21 COOKER-CANNER BLA( KHEKKY JAM Yield: about II «lx-ounce glasses . 3 eupa prepared fruit 7 cup» »ugar I bos [Miwdered fruit pretin To prepare the fruit. Crush com- pleteiy, one layer at a time, about 21» quarts fully ripe blackberries (If drairrtl. sieve half of pulp to rcnuivr some of seeds • Measure 5 cups txilp into a large saucepan. To make the jmn. Measure »ugar mid set aside Place sauce iwn holding fruit over high heat Add powdered fruit pectin and stir until mixture comes to n hard boll. At once stir in sugar Bring Complet«* Line of Canning Supplies including jars lids, rubbers -quart 21-quart Presto Cooker- Canner No. 21 ALL THE GREAT COOKEK EE ATI KES Jelly Making Simplified by Natural Fruit Pectin Method $30.85 18-qnart PKENTO < OOK- EK-CXNNEK N o . 7 hold, fl l*lnl jar« or 7 quart jars $28.85 Designed for big capacity canning. Takes even half- gallon jars. Ideal for quantity, high-speed cixik- ing for bilge families, churches, chilis, etc. The Presto Cooker - Canner recipe instruction book tells you how to cook and can more quickly, easily, and economically. Combination 1’rranurr Con- trol Wright and I'rtenek for Constant Check of Premure «•auge Accuracy and Added * Anti-vacuum Valve and Over-1* ressu re Plug for Safer Canning and Cooking. • Marie of Cust Aluminum Al loy to l.axt a Lifetime with Ordinary Carr. • Complete Accessories, Inset I’nns, Colander Pan, Cook ing Rack and Canning Bas ket. MAKE Swartz and Wolfard YOUR HEADQUARTERS CANNING SUPPLIES C & H Sugar 822 West Vt ai n The two-piece cap (metal band and metal lid with f)owed-in seal ing comfxmiid around edge of lid) has Ix-comc the favorite tiecause the band can be screwed tight I when jar is filled and no further tightening is needed. Then, too, no extra rubber ring is required. The newest development in two- piece closures is the “dome” type of lid This has an ufiward bulge hr "dome" which is drawn down FOR Certo, Sure Jell Gireau’s Market Examine all jars before using The scaling surface must be smooth, free of nicks, cracks or sharp edges. • Hornee Meal fur Nnfe, Simple Hold« I hatf-gnllon jnr* or 7 quart Jnrw or IM pint Main We have a full stock now! ELLIOT VO JE, Owner 1. Gloea jars and Iida used for canning In water hath or steam pressure should first be sterilized by boiling. False. The containers as well as the food are sterilized while processing iBut jars and lids must be sterilized when open kettle method is used.) Correct processing time for each vegetable is given in ally home- canning guidi HERE’S THE NEW BIG SEVEN VITAL CANNING QUESTIONS For fruita, tornato«-«, pickled vegetable» Use a toiling- water bath. You can prix-i-xg these acid frxxls safely in Ixijling water. For corn, bean«, other eonimoa vegetable» (except torturine»)— I' m - a steam-pi ensure nxrker To prix ess t h e s e low-acid vege tables salely takes a tempera ture higher than boiling water. The best way to get this tem perature is to liold steam under pressure. Natural fruit |x-ctin products simplify the art of jelly making. Pectin, a natural substance found in most fruits in varying amounts, IS what makes Jelly jell. The mod ern method for making jams mid for < annlng jellies employs the use of natural The aim of canning is to Pre- fruit jx-ctin in either powdered or serve f<x»d at the peak of flavor, liquid form. By adding pectin to fruits, color and texture, and keep it from s|x>i)ing by heating contain housewives can now finish home ers of I< hm I hot enough and long made spreads in just 15 minutes enough to obtain these results. after the fruits are prepared. Also, The containers are sealed to pre when fiectin is added, only a one- vent bacteria from entering. minute txiil is required thus as (kxMl-quuilty fruits and vege suring that the rich, full goodness tables arc essential for top-quality of the fresh ripe fruit is not boiled canned foods. Thorough washing axning । away, «s as napfx-ns hapfs-ns so oiwn often wnen when of fruits und vegetables before using the old-fashioned long-boil cutting or |M-ehng is imixirtant us meth™! The short boil also means dirt contains bacteria of the hard economy so imixirtant today est ty|w to destroy. Vegetables, because the yield is about 50% except tomatoes, must I m - scalded । more glasses. or |>artly pre-cooked and packed l*nqM-r Supplies Necessary hot. This heating reduces surface bacteria and shrinks the f<xx! so it Regular home-canning jars arc is easier to fxick. ' made to withstand high tenqx-ra i tun- and assure airtight seal. Their cost is low and they can be used again and again. S. Safe processing times for canning are determined thru research. True. Extensive research on home canning has been made by the Bureau of Human Nutrition and Home Eco nomics, United States De partment of Agriculture. 2. A pressure cooker can be used for processing pint jars of vegetables. SAV E FKIITS NOW — EAdm when a vacuum is created in the jar, After the jar cools, this type of lid is easiiygcsted for seal by pressing the cchter with the fin gers. If the "dome" stays down, I the jar is sealed. The metal band should lx? taken off the jar within 12 hours after prix essuig and the lid tested for seal. Bands can be used many times. The lids should be used only once. Sugar — All-Important Sugar is one of the most impor- tant elements in successful can- ; ning and jelly making. It acts as a preservative; helps to conserve essential vitamins; brings out the true flavor of fruits and protects their natural color and texture. I Sugar is also im[iortant nutrition ally for it is one of our cheapest sources of energy. When following recipes, always i measure the sugar carefully, be sure there are no lumps, and make certain you get a level mea- ! sure by drawing a knife across the top of the sugar. When adding ! the sugar, be sure to mix well and make certain that it is thoroughly i dissolved. In canning, I repeat, it is im perative to follow directions to the letter and avoid experiment ing. Follow the example of gener ations of homemakers, and stick to -an all-sugar pack for fruits. ' jams and jellies. Write for Free Booklet and File-Size Folder If you’re planning to can fruits and vegetables this sum mer, first study your subject carefully and you will, find rhe sure way to success. “How to Save by Horne Canning’’ is a small booklet that gives a clear, comprehensive treatment o f this subject. It is written in at tractive, simple form and con tains charts and recipes. Also available is a file-size folder containing a number of new recipes for jams, preserves and conserves, which may be se cured by sending a postcard re quest to Miss Marjorie Black, Room 804, 333 Montgomery Street. San Francisco 4, Cali fornia. This booklet and recipe folder are free of charge and give a wide selection of thor oughly tested canning, preserv ing and jelly-making recipes, as well as rules for canning suc cess. 7. There are three different syrups used In canning. True. Thin, medium and heavy. I. Oven canning is safe for fruits. Thin Syrup one part sugar, three parts water or fruit juices; bring to a boil. False. Oven canning is never safe. The jars may seal com pletely in processing and enough pressure be built up within the jars to cause an explosion. Heavy Syrup — one part sugar, one part water or fruit juices; bring to a boil. YWd!Think of W GOME get 50% more gl»«» J Fa.tm! T^ ju- P«^" With y Follow recipes csrefuUy re. Eovim! Tb«« ’ no 8“ beautifully every »nd jams and jell*, turn out beau J RKI mt letfytM1 FtayoG Ye*’¿.clous flavor of fruk CERTO bew! Excitin8 rec,pw every bottle. Product pt G.nwtl Foods Oven canning is never safe. The jars may seal completely in priK-essing and enough pressure be built up within the jars to cause an explosion. Homemade Jams and Jellies can’t be beat can’t be bought! _________________ Z___________ The Bureau of Human Nutri tion and Home Economics, United States Department of Agriculture, has determined; through research, the safe processing times for can ning. These times may be secured from any competent home can- ning guide. ■ , MORE AND BETTER THEY’RE BEST! • You don’t have to be an “expert" to can at home — when you use easy - to - seal, easy-to-test. Ball Dome Lids. Safeguard your precious foods against imperfect seal by using only Dome Lids , . . Preferred by home-canners the country over! Check the superior Ball features shown below! JAMS AND JELLIES WITH SURE-JELL NATURAL FRUIT PECTIN! More Yield! It's true! Sure-Jell—a highly concentrated natural fruit pectin product—saves precious juices, gives you 50% more glasses from the same amount of fruit! SEAL sot Hut» Cn . . can with CGI16! Medium Syrup one part sugar, two parts water or fruit juices; bring to a boil. WITH CERTO THE NATURAL FRUIT PECTIN’ CAN AT HOME WITH EASY-TO-TEST A pressure cooker used for processing pint jars of vegetables should have an accurate control or indicator of 10 |x>unds of pres sure- (240 degrees Fahrenheit, and lx* large enough w hen closed to hold pint jars and a rack. wnmcE True. When pectin is added in the short-boil method of jelly making, the fruit Juicc- sugar mixture is boiled only one minute and the yield, therefore, is about 50% more glasses. 3. If liquid is lost from a jar of vegetables during pres sure processing, It may be replaced afterward. Falx«-. A jar should never be opened and refilled with liquid because bacteria would enter. Eat Better Spend Less Glass Jars and lids used for I canning in water bath or steam pressure should-not be sterilized by boiling Sterilizakon takes ! place during the canning process ! When canning, make out a can ning plan. Keep in mind the size of the family, fruits and vege tables available for canning, num ber of weeks fresh produce is out- of-season. and how expensive the product is. 8. Jelly made with added natural fruit pectin has a greater yield than jelly made without added pectin. True. However, the pressure cooker must have an accu rate con t rd! or indicator of 10 pounds pressure (240 F. ) and be large enough when closed to hold pint jars and a rack. FAMOUS EXCLUSIVE StAltD Betty Flgyor» If Dome is down, the jar is sealed. No wonder millions of women have switched to Dome Lids! Sure-Jell lets you use ript fruit—turns out sparkling jams and jellies with wonderftti fresh fruit flavor. OVf» ANY OTHH IRANO IN PACIFIC COAST HOMES Experience says * f Cross Section of DOME UD Shows 5 • Way Protection with Sure-Jell, fruits jell after a one-minute boil— and you’re all done in lust 15 minutes after fruit is prepared. Whit» enamel Kid- ten it ant inner coat, food Kid ten tient told lacquer ¡nudo 3 Tin-plate (trouble on-coaled ileal), food acid reculant told lacquer outtido Guesswork’s gone- with Sure-Jell! Just follow the exciting recipes in the booklet with the package I »HOP EARLY IN THE WIIK —avoio crowd »! SEND FOR FRFF BOOK Contains canning meth- i bds, time tables, recipes Home canning can ’ you up to half on canned food requirements! andH BAU BROTHERS COMPANY Dept. C 0*1, Muncie, Indiana l/omemaJeJams and'Jellies -^TÄati bought! ‘ I
