Image provided by: University of Oregon Libraries; Eugene, OR
About Medford mail tribune. (Medford, Or.) 1909-1989 | View Entire Issue (June 15, 1950)
EIQHT MEDFORD (OREGON) MAIL TRIBUNE Thunday, Jun IS, 1950 Recipes for Every Family STRAWBERRY JAM 4 cup prprd fruit 6V4 cup can augar , 1 box powdared fruit peH To prcpara th fruit. Crush com pletely, one layer at a time, about 2 quarts fully rip strawberries. Meas ure 4 cups pulp Into a larfje sauce pan. To make the am. Measure sugar and set aside. Place saucepan holding fruit over high heat. Add powdered fruit pectin and stir until mixture comes to a hard boll. At once stir in sugar. Bring to a full rolling boll and boil hard 1 minute, stirring constantly. Remove from heat, skim, ladle quickly into glasses. Paraffin at once. Makes about 10 six-ounce glasses. BOYSINBIRRY JELLY 4 cup juice 7V4 cups sugar 1 bottle fruit pectin To prepare th ulc. Crush thor oughly about 3 quarts fully ripe boy senberrles. Place in jelly cloth or bag and squeeze out iulce. Measure 4 cups into a very large saucepan. (If berries lack tartness, use only 3Vi cups prepared iuice and add 'A cup strained lemon juice.) To make the elly. Add sugar to Iuice in a saucepan and mix well. ei.r. nvnr hiah heat and bring to a boil, stirring constantly. At once stir in bottle trurt pecrin. men onng to a full rolling boil and boil hard 1 minute, stirring constantly. Remove from heat, skim, pour quickly into Paraffin at once. Makes about 1 1 six-ounce glasses. CANNED TOMATOES Plunge Into boiling water for W Dlunn nnicklv into COld Wa ter. Cut out stem ends, peel and quarter, bring to Don, stirring ontn. Pack hot In hot sterilized jars to within V4 Inch of top. Add Vi tsp, sal to pint jars, 1 tsp. to quarts. Ad just lids. Process In boiling water bath 35 minutes for pints or quarts. PICCALILLI t pounds oniona 1 pound green peppers 5 pounds green tomatoes JVi pounds cabbage S cups cane 2 tablespoons white mustard 2 tablespoon celery ad 2 tablespoons Mil 2 quarts vinegar sugar Peel onions: seed green peppers; Dut all veaetables through food chop per, using medium knife. Combine all ingredients. Cook until slightly thickened and vegetables are tender (about 20 minutes), stirring occasion ally. Fill, boiling hot, Into hot, steri lized jars. Seal immediately. HERE'S THE SECRET! The Sray sell ing comjxnition of the Km Lit! ii a cin't-benpird secret. BE SUUE BUY KERR! ANOTHER ADVANTAGE! Only km Lids are tinuhrd both sides with food-acid resistant Km Cold Lac quer. (Commercial carmen use pnld lacrnicr, loo.) Therefore BE SURE to BUY KERR! REMEMBER-there's no tailing urinv with Kerr- It's easv to test for certain seal. BE SURE-BUY KERR! "THERE'S NOTHING like Km say swmcn from coast to coast. You can BE SURE-BUY KERR JARS, CAPS and LIDS for all your canning. Your desler has them. AVOID SP0IU0I...I trill best FREE! ' eft H OOOO AT I NO". I an tun aiia. mm ih uit Mr cost. I mimym Nil SmSM. ' I I mm m m mm a Www t , J .. . V rfKk. '4) L ! L.l tlx v SI no tor. r- It4 MERES With the Noted Western Home Economist By Mitt Marjorit Black Horn canntno can be on of the most satisfying and useful of all home making activities. There art a few rules to follow and a few tricks to the trade that will greatly simplify this important activity. I hope that some of these suggestions and tips may help you to have more fun and better re sults with your home canning. -. tmmm .9 .. , . lake tiieC&OQ Shortcut ti The best Jaw and Jell You eertasted! v Try "5 , , S,rowberry-Rhbarb Jon, today. - nirial A Irult 7 I 4cuplF i.botil.C.r.o full roHirie fxi P" . A nrmove from nwi coramim,- b , m9 L'r.ieTunc. glasses. There's magic in the HOMEMADE A Predict Search to Continue For Portland Fliers Klamath Falls. Ore.. June IS (U.R The Klamath branch of the Oregon air search and rescue unit said toriny it will resume the snirch for a plane missing since March 21 with four Port landers aboard. The unit plans to set up a camp Saturday at the forest serv ice airstrip at Silver lake and proceed with a coordinated air ground search for the plane which disappeared en route home from a goodwill tour to Havana, Cuba. Those aboard the plane were Lee Blakkolb. 47. Portland pilot; Mrs. Illakkolb. and Mr. and Mrs. W. B. I.iindstrom of Portland. Their plane, a Beechcrnft. left Lakevlew, Ore., and was not seen again. Acting Governor of Oregon Designates Father's Day June 18 Salem, Ore.. June IS (U.P State Senate President William of Oregon today following Gov. Douglas McKay's exit from the state for the governor's confer ence hi nite hulpluir Springs, W. Va., opening Sundnv. Walsh's first action iii the top post was to send off n Father's day statement at the statehouse, and the statement summed up dad as a pretty good Joe. The senate president and gov ernor tm Inm fi-.,m rn. tin,. designated Sunday for observ ance 01 miners nay in uregon, Which la the rlat flip notinnnl observance. mm following suggesiidns Plan Your Canning Routine Beforehand I have found that It pays to gather together all the basic equipment the day before you begin the actual can ning operation. Most of the items required are to be found In the aver age homemaker's kitchen. Assemble your jars and glasses and wash them in hot soapsuds. Rinse well and scald with hot water, invert on clean folded cloth. Make sure that your pressure cooker, water-bath canner and clock are in good working order. Most im portant of all, select fruits and vege tables that are fresh, free from bruises, firm and iust ripe. Only the best grade fruits will produce the top-notch results that you seek. As for the amount of food vou should can, try making out a "canning budget." Factors to keep in mind are the size of your family, fruits and vegetables available, amount of eanned foods consumed by your family. amount of eanned foods needed for gifts, ate. About Pressure Cookers for Canning There are four specific agents which produce food spoilage: enzymes, molds, yeasts and bacteria. These agents must be destroyed by the oroo- er application of heat In the canning process. Therefore, the most scientific and safe method of home canning is rna pressure cooker, wnich heats foods to a temperature above the boiling point of water. For canning non-acid foods such as meat. fowl, fish and certain vegetables, the pressure cook er Is the only safe way' to can. Easier, Quicker Way Means Richer, Better Flavor 50 more glassesl Certo, the wonderful fruit pectin product, takes the guesswork out of jelly-making. And it's quick . . . lakes just a onc-minule boil juices don't boil away. Fruits ktep natural flavor, color and fragrance . . , while you average 50 more glasses from the same amount of fruit I Make all your jams and jellies with Certo . . . over 80 tested recipes with every bottle- """ , nce stir in - - . ,OI , uu - word of General Foods Safety Conference Slated at Tillamook Tillamook. Ore., June 15 (U.R) Gov. Douglas McKay' regional safety conference will open here Friday with a welcoming address by Mayor Harry Elliott. The government called the conterence with the idea that the entire safety movement must be integrated. All major fields of accident prevention will be dis cussed. The governor will not attend the conference because he will be at the annual conference of governors at White Sulphur Springs. Va., but his transcribed official greeting will be heard by the delegates. Last Coxcomb Mi Homes To Be Moved Astoria. Ore.. June 15 (U.R) The Int three of 18 homes en dangered by the Irvin avenue slide on Astoria s Coxcomb hill will be removed this week, the American Red Cross reported. Reinforcement of two bridges on Irving avenue was necessary before the houses could be moved. About $70,000 was spent by the Red Cross in relocating fam ilies displaced earlv this vear when a section of the steep hill side broke loose and began mov ing slowly toward the Columbia river. Dtl 1m on CliiMKtPr. AcU: s 30 p m for following rty; lo a m MontHy for Monday; neon Sturda fnr Sunday a nv I uptwm Q 4 mjjik new Owners of pressure cookers have found that their values and usefulness increase with the years. Properly cared for, a pressure cooker will serve you welt through many seasons of can ning. Pressure cookers have year-round cooking value in addition to their serv ice during the canning season. Importance of Proper Jars In addition to destroying the agents that spoil food, the home maker must see that other organisms do not reach the processed food during and after the time It Is canned. The food must be quickly sealed in airtight jars or containers sturdy enough to withstand high temperatures. The lids of the containers must be smooth and free from nicks and cracks. Most important of all, the lid or cap must fit the jar on which It Is used. I have found that the lid gold lacquered on both sides resists flak ing, and is also resistant to food acids. This type of jar lid is self-sealing as it cools and is tightened completely before processing, requiring no re tlghtening after processing. It seals the jar absolutely airtight, so that air cannot get to the processed food. Jelly-Making Is Easy Using Natural Fruit Pectin Making jellies and jams the modern way employs the use of natural fruit pectin, either powdered or bottled. The short-boil method of jelly-making using natural truit pectin, produces jellies and jams that are sparkling and ' flavorful, gleaming and fragrant. Pow- I 4 Everything For HOME CANNING Strawberries C & H Sugar Kerr Jars Certo Complete Canning Supplies EAST SIDE MARKET OF MEDFORD 606 East Main Street $13.45 Sttve up to 300 kitchen houre a year! Cook looda in minute, not boors. Save food color and flavors, vitamins and mineral, and anve money, toot Easy to use. omry to clean, Pebbto Cookrrs are iIoni for quick, snfs canning- The pressure cunning meth od is recommended as the only saps wsy to process non-acid foods. flcm 3 WEST SIXTH STREET Experience A Year Round Treat ENJOY BERRIES THE YEAR 'ROUND dered pectin is obtained from citrus fruits, liquid pectin from apples; both give no flavor to the preserved prod uct they only accent the natural flavor of the berry or fruit. Tha short boil method yields about 50 per cent more alasses from the same amount of fruit as the long-boil method since practically none of the fruit iuice is boiled away. Pectin, the substance that makes jelly "jell,," allows the home lelly-maker to use fruits that are at their peak of ripeness and good ness. It is important to follow exactly the directions for jellies and jams; use the exact amount of pectin, pow- Send for Free Booklet and File-Sixe Folder If you're planning to can fruits and vegetables this summer first study your subject carefully and you will find the sure way to success. "So You're Canning" is a small booklet that gives a clear comprehensive treatment of this subject. It is written in attractive, simple form and is charmingly illustrated. This booklet, plus a file-size folder containing a number of new recipes for jams, preserves and conserves, may be secured by sending a postcard request to Miss Marjorie Black, Room 804. 333 Montgomery street, San Francisco 4, California. These booklets 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. COOKER for -SPEED COOKING and SAFE CANNING TIME TO JOIN THE "Y" 'Specialists in Homewares" 41 ,ua H C0DH omt urn own mano w none coast homcs says : (o I lUtl nan dered or bottled, as specified in the recipe and do not interchange recipes. Use Pure Cane Sugar for Sure Carmine Results For many. reasons, one of the most I important elements in successful j canning and jelly-making is sugar, j Sugar acts as a preservative; it helps j to conserve essential vitamins; it j brings out the true flavor of fruits ' and protects their natural color and texture. Just as Grandmother used oure cane sugar for her syrups and jellies, modern homemakers have also discovered the importance of using cane sugar for sure canning results. In canning and preserving, I reepat, it is imperative to follow directions to the letter and avoid experimenting. Follow the example of generations of homemakers, and stick to an all-sugar pack for fruits, jams and jellies. MIRRO-MATIC PRESSURE PAN The precision automatic control of the MIRRO-MATIC enables you to select a pressure of 5, 10 or 15 pounds . . . the correct pressure for properly cooking each type of food. That's "Perfected Speed Cooking." New, improved, re movable gasket automatically seals and locks cover tinder operating pressure. Dome shape cover provides added cooking spaoe for chicken and other bulky foods ... or to pressure-can one-pint jars. Com in and t th MlRR(UMATtC ... th "Bit Oitfertnct" in Prt lnQC anire Pons 4 Quart 1 j " COMPANY TELEPHONE 2-5201 OD with IT'S PURE CANI ENJOY HELPFUL HINTS IN JELLY-MAKING Question: What art the essen tials of jelly and jam-making? A. They are pectin (the jellying substance In fruit), sugar, and fruit acid. These Ingredients, properly balanced, turn tha fruit or fruit juice into jam or jelly. Jelly-making is not for the woman who cooks "by instinct," for a jam or jelly recipe is realty a scientific development. Question: How ii the right amount of pectin determined when making jams and jellies? A. Modern jelly - makers use commercial pectin following tested recipes, thus insuring just the right amount of pectin with each fruit. Question: What causes weeping jelly and ii there a cure for it? A. Separation of a small amount of syrup, known frequently as weeping, is normal and will not harm jellies and jams unless yeast and mold start growing on tha seepage. To prevent ex cessive weeping, leave a half inch space at the top when filling the glass. Paraffin, cover tightly and store in a cool, dry place. Question: How much paraffin should b used on each glass? A. Immeediately after the jelly or jam has been poured into the glasses, cover with a thin coat of paraffin about Va" thick. One tablespoon of melted par affin will give the desired thick ness and prevent weeping. $,ort-Bbi AND GET 50 MORE GLASSES FROM EVERY QUART OF FRUIT! One-Minute Boil! That's all you need with Sure-Jell. And you average half again more finished jam and jelly than with long-boil recipes! No Waste! The short-boil method saves your time . . . saves your fruit. And you're sure of success when you follow Sure -Jell recipes exactly I What Flavor! Vou use fully ripe fruit with Sure-Jell, America's leading powdered pectin product, so you get wonaertui jresn frutt flavor -There's mas-c in the word HOMUMAOB , .(stamp SUOA1 . . . BE SURE WITH CJH Question: Can a recipe be dou bled? A. We don't recommend it. Fol low the recipe exactly, measure every ingredient with a stand ard measuring cup, and time the boiling to the minute. Question: What Is meant by a full, rolling boil? A. A full, high, tumbling boil which cannot be stirred down. flu est ion: It is permissible t squeeie the jelly bag? A. Yes. Squeezing the pulp will increase the quantity and fla vor of the jelly. If the bag it not squeezed the jelly will be clearer. Question: Is it necessary to measure fruits for jam after crushing? A. Yes; Fruits must be meas ured after they are crushed be cause each fruit is different in size. The perfectly balanced recipes calling for liquid or powdered pectin are based on measurements of crushed fruit. Question: Can- you substitute bottled pectin in a recipe that calls for powdered fruit pectin? A. No. Each recipe is individ ually tested and does not allow for a substitution. Question: How long will jams and jellies keep? A. About a year. The flavor and color are retained for various lengths of time. Rscipes
