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