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!
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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