Page 6, Portland Observer, September 11, 1905
Reduce Heart Attack Risk
Tomato mixtures need special care
Freezing is the best way to preserve
salsas and other tom ato-vegetable
mixtures prepared at home. However,
if the mixtures must be tanned, it's
im p o rta n t Io use a p ro p e rly tested
recipe to assure a safe, wholesome
product.
That's the reminder given by Caro
lyn Raab, Oregon State University Ex
tension fixxlv and nutrition specialist,
as tomatoes and other vegetables are
harvested from backyards and com
mercial fields.
A lllxxigh tomatoes are considered a
high acid food and can be processed
safely in a boiling water bath, the ad
dition o f other vegetables to a tomato
sauce reduces the acidity o f the prod-
uct. Such m ixtures may have to be
processed in a pressure canner to as
sure that C lo s trid iu m b o tu lin u m
spores are destroyed, the specialist
emphasizes.
Because the a c id ity o f tom ato-
vegetable combinations can vary great
ly depending upon the type and quan
tity o f ingredients, researchers are not
able to standardize processing recom
mendations, she explains. Therefore,
i t ’ s extrem ely im p o rta n t to use a
tested recipe. No changes should be
made in the ingredients listed.
" I f you d o n ’ t have a tested recipe
to use, the mixture should be frozen,"
Raab stresses. "T o m a to -veg e ta b le
mixtures freeze well and may be frozen
in am ounts convenient to use. O f
course, once the mixture has thawed,
it should be stored in the refrigerator"
Tested recipes for canning tomato-
vegetable m ixtures can be found in
home canning inform ation published
by Ball or Kerr companies. Raab said
In a d d itio n to fo llo w in g a tested
recipe, it ’ s im portant that the canncr
avoid using overripe tomatoes or mak
mg the product thicker than recom
mended.
For persons interested in canning
tom ato-vegetable m ixtures, Raab
has a taco sauce recipe tested by New
Mexico Slate University using cither
green chili or halapeno I lie taco sauce
recipe is as follows:
3 cups tomatoes, peeled and
chopped
3 cups green c h ili, peeled and
chopped, remove seeds if desired
(OR 3 cups ja la p e n o , seeded,
finely chopped)
’4 cup onion, chopped
I '/ i teaspoons salt
3 garlic cloves, minced
l ' j cups vinegar
Combine all ingredients, bring to a
b o il, cover and simmer 5 minutes
Pack in hot, clean jars A d ju st lids.
Process in water bath lo r .30 minutes
Start counting processing tune when
water returns to boil Yield about 4
pints or K lu ll pints per recipe.
Enjoy More Fish
F re sh f r u it , fresh v e g e ta b le * and
te n d e r, fla k y , snowy vs lu te end from
I he ii y w a t e r s o f th e N o rt li A t la n t ir.
team ill th is irre s is tib le salad F la vo r
f i l l , lig h t e a tin g , it also c a rrie s th e
special h e a lth b e n e fits o f s a ltw a te r
fis h
now k n o w n to h e lp p ro te ct
a g a in s t h e a rt disease
R esearch at th e U n iv e r s ity of
l.e id e n in d ie N e th e rla n d s , w h ich
fo llo w e d X 5 ll m en fo r 20 years, has
revealed th a t those w ho a te fis h
at least once o r tw ic e a week were
a ls iu t tw o a m i a h a lf tim e s Ze«s
lik e ly to die fro m h e a rt disease th a n
m en w h o ate none a t a ll T he gissl
news comes a t a tim e w h e n cod la lso
m arke te d as srrod* is in excellent sup
ply e v e ry w h e re n a tio n a lly S erved
( h ille d a nd c h u n k e d in a salad ' pic
lu re d her«) o r oven baked, top|s*d
w ith crum b s, i t ’ s a q u ic k and easily
p re p a re d d e lic a te fla v o re d conve
m e m o tis s l
Look For Your 12-Page Safeway
Shopping Guide In Your “ This
Week" Magazine For More
Savings!...
SAFEWAY
‘- Í 5 U
H e a rty C od A n d G r a p e fr u it S a la d
,'l-i S e n inns
1 one pound n kg frozen N o rth
A tla n tic ( isi f ille ts
Isole, fia d d is k o r flo u n d e r
m ay he s u b s titu te d >
2 g ra p e fru it, peeled a nd cu t
in sections
I avocado, peeled and sliced
I c a rro t, g ra te d
le a f le ttu c e
lem on y o g u rt
Do not thaw frozen fis h B ru s h fis h
lig h tly w ith m a rg a rin e or o il, hake in
non -tic k or lig h t ly greased sh a llo w
pan in c e n ter ol oven lo r 20 m in u te s
iF o r fle s h fis h , la v f ille t fla t and
m easure at th ic k e s t p a rt B ake at
45O"F fo r It) m in u te s per in c h of
th ic k n e s s I C h ill fis h a m i b re a k in to
c h u n k s A rra n g e g ra p e fru it, uvucudo
and c a rro t on le a f le ttu c e lo p w ith
fis h S erve w ith lem on y o g u rt
E asy O v e n B a k e d C o d
2-,'f S e rvin g »
I one p o u nd n kg frozen N o rth
A tla n tic ( isl
I I cup m ilk
I 2 n ip cereal o r bread cru m b s
I tahlesjHMin h u lte l or m a rg a rin e
A llo w frozen fis h to stand, un
w rapped, at room te m p e ra tu re fo r
20 m in u te s C u t in to .............. q u a !
p o rtio n s D ip top o f each p o rtio n
in m ilk and cru m b s Place on shal
low Iig h tly greased pan a nd dot w ith
flu t t e r o r m a rg a rin e B a ke in 450"F
oven fo r 20 25 m in u te s o r u n t il fis h
fla k e s easily w h e n tested w ith a fol k
(F o r fre s h fis h , la y f ille t fla t and
m ea su re a t th ic k e s t p a rt B ake at
450*F fo r 10 m in u te s p e r in ch o f
th ic k n e s s I
Process tomatoes
properly when
canning — OSU
Persons planning to can tomatoes
at home this year should remember to
select them carefully and process them
properly to assure that they are sale
to eat and w on't spoil, reminds Caro
lyn Raab. Oregon Slate U n ive rsity
I xtension too Is and nutrition special
id.
This means selecting firm , ripe to
matoes tree from biuises and decay
Overripe tomatoes should be avoided
because they are lower in acid. And
then use the hot pack method and
process the filled jars in a boiling water
hath for the proper amount o f time.
I ast year's recommendations from
the OSU I xtension Service that to
matoes be packed boiling hot and then
processed at the rate o f 3? minutes for
pint jars and 45 minute for quarts are
still in effect, Raab notes
The changes made last year, Raab
said, were to insure that molds, yeasts
and bacteria which grow in high acid
fixxlv. such as tomatoes, w ill be de
stroyed
For an extra margin of safety, R.iab
points out that c itric acid or lemon
juice can be added to each jar ol toma
toes to increase acidity. Use o f citric
acid (o n e -fo u rth teaspoon per p in t;
one half teaspoon per quart) or lemon
ju ic e d tablespoon per pint; 2 table
spoons per q u a rt) w ill reduce the
chance o f spoilage
A d d itio n a l in fo rm a tio n and direc
tions to r canning tom atoes, other
vegetables, or fru it is available from
the county offices o f the O S l I sten
sion Service
Bel-air Frozen
Orange Juice
79
Pure.
Unsweetened
Cencentrate,
12-0unce Can
R ed Or G old en
D e lic io u s
S a i e d p T o 7 6 '. N o L im it !
From The Orchards
Of Sam LeFore. Jr.
0 , M ilton-Freew ater,
Sweet. New Crop!
3-Lb. Yuban
Coffee
Lb.
s5”
39
No. 1 Bananas Lb. 29(
3-Lb. Carrots Bag 8 9
25-Lb. Onions
s3 "
Your Choice
01 Regular Or
DripM atic G rinds
S a ie d p To $3.60, No Limit!
R egular
G round B e e f
Approx
4 j-lb Chubs
Save Up To
51« Lb
_ ,
Lb.
88*
s 4 NN
Top Sirloin c ’ Lb. S
1
Sliced Bacon
Lb? I59
Pepperoni
Pizza 3 / $5
Piazza 20 Oz Size
Snow Star
Ice Cream
Assorted
Flavors,
Half Gallon
3 24
Save Up To $1.6» On 3
Aqua-Fresh
Toothpaste
Regular Or
"F o r K id s "
Pump. 4.6-Oz.
M I A ’ ’»• ■
4‘*4 q
$ J19
S ave Up To
2-Lb. M edium
C heddar C h e e se
Bandons. Made
In Oregon.
Perfect For
Snacking. Salads
Sandwiches,
Sauces Etc.
1 0 , N o L im it!
I
Crescent
Dinner Rolls
Krusteaz Mix
Applesauce Seneca
M*Of
Peanut Butter
Pillsbury.
Refrigerated
8-0unce.
Save 30*
G old’n S o ft
M argarine
Soft Golden
Spread. No
C holesterol.
Low Sodium.
1-Lb Tub
69*
To 40’
Frozen Broccoli
Tortilla Chips
Ragù Sauce
2 Fori
S 1 3 9
Santitas
14 Oz
A d im t
36 Oz
l atra Gerite
Or f atra Cheese
37 Oz
5 1 49
i
P ric e s E ffe c tiv e 9 / 1 1 T h ru 9 / 1 7 / 8 5 A t
A ll S a fe w a y s In T h e V ic in ity O f O r ig in a tin g
P u b lic a tio n . L im ite d T o R e ta il Q u a n titie s . N o
S a le s T o D e a le r s .
-IT'»'
SAFEWAY
J