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About Medford mail tribune. (Medford, Or.) 1909-1989 | View Entire Issue (June 20, 1957)
IF YOU'RE intra Fancy Meat Type -Fresh Dressed PAN READY U.S. GRADED CHOICE STEER BEEF LIVER YOUNG TENDER CENTER CUT SHOULDER J k . PORK ROAST 43 DEEP WATER PACIFIC B$ f q CRAB MEAT id EXTRA LEAN -CENTER CUT f (f. PORK STEAK 49 U.S. GRADED CHOICE STEER ROUND STEAK vk. I i4o1-pkg- Sgv 4 '?- i .... - mallets AIIClflTET MLLJIILU SWIFT'NING SHORTENING PARD DOG FOOD SUNSHINE KRISPY CRACKERS FROZEN LEMONADE BP BEACH CLIFF MAINE SARDINES BLUE PLATE BROKEN SHRIMP DOLE S DRINK NOT TRADING AT YUM 45c Meat Prices in This Don't Forget To Ak for Your FREE Tickets Ofi The POWERMASTER Power Lawn Mower Tickets freely given to jll ever 18 years of age. You will be notified if you win. No. 2 WON BY LARRY HAMMACK 722 Penn. Ave. K f Hi beef stew M An1 A IMC rittltUUIHL THE GROCETERIA YOU'RE PAYING TOO MUCH! Ad Good Through NEXT DRAWING 9:30 A.M. Saturday, June 22 Reg. Price 32c (Mfg. 60 off) SWIFT'S PREMIUM BRAND SHORT SHANK Fully The Ideal Outdoor Meat No Cooking Trouble Saturday, June 22nd AT THE- GROCETERIA FOUNTAIN Double Dip ICE CREAM Bring a Friend 15-oz. can IT 3 3 2 29s 12-oz. can 3 29 4 46-oz. can Cooke FOR - Save 11 III 4 ,,,'UO Save 281 Pound Can 83 i Save t Save 7 43 49 Cans Pound Carton i Save 6 5 ,,,'UO if vTfi Save 451 Save 6 Save 60 Save I60 Save 60 Cans 29 5-oz. can J 1 r$L00 Thursday. June 20, 1S57 1 M'V TIME FOR PRESERVING A wealth of fresh fruits and vegetables awaits the homemaker who pl3ns to can, freeze or otherwise preserve this year's bounty. The season is "now" and will continue throughout July and August. Canning, freezing and preserving suggestions are included in today's food columns. Feeding the Family By ZOLA Food Many Families Enjoy Home Canned, Frozen Produce A recent survey showed that 42 per cent of the families in America enjoy the fruits of home-makers' canning and freez ing labors. It is not at all surpris ing when one views the variety of berries, fruits and vegetables available in abundance and at such reasonable prices during June, July and August. Seasonal Fruits for Preserving Here is a list of fruits most frequently u?ed for preserving that are at their peak or mov ing steadily towards it. Also some suggestions for favored ways of preserving other than plain canning or freezing. Straw berries; naturally, s t r awberry jam is a must. Apricots make deli cious apricot-pineapple-almond preserves. P e a c hes are superb pickled; an ideal ac companiment for meat courses. Commercially grown blueber ries, raspberries and blackber ries will be available in light supply. How about some frozen pies? Watermelon brings to mind crispy, tangy watermelon pickles. Rhubarb for sauce. Plump purple plums for spicing and jam making. Cherries will be in light supply this year be cause of unseasonal rains. Grapes for jelly making will be coming along after a while, as will pears and apples. Seasonal Vegetables for Preserving The tomato is botanically speaking a fruit, but legally and by courtesty of the U. S. Supreme Court it is a vegetable. All of which has nothing to do with it's being the most popular and vers atile of the canning vegetables. No homemaker would consider her kitchen shelves adequately stocked without canned tomato es. Tomato juice is easy to can or bottle. Why not season it be fore processing and have a ready to-serve cocktail on hand? To mato preserves are a spicy addi tion to any pantry. Varieties of tomato sauces and pastes are practically limitless. Cucumbers for pickles, pickle relishes, and more pickles are in the good buy class. Corn rel ish is a tasty addition to many a meal. Green beans and limas are in good supply. Spinach and other greens freeze well. Plenty of green peppers, onions, celery and carrots to be incorporated ONLY THE Y MEDFORD (OREGON) MAIL TRIBUNE 5fK 1 VINCENT Editor in relishes and used for season ing. 1 Canning and Freezing Talk Use strictly fresh sound pro duce when it is at the right stage tor preserving. The pods of green or snap beans should be meaty, beans tiny. Shelled beans and peas should be green on the in side, regardless of their normal outside color. Kernels of corn should be plump and glossy; milk-like juice should squirt out when skin is broken by pressure of thumb nail. Fruits and to matoes should be fresh, sound and firm ripe. Underprocessing is the most common cause of food spoiling in sealed jars. Be sure you fol low recipe instructions and time processing accurately. Use home canning and freez ing jars suitable for sealing with the caps used. Be sure to follow manufacturer's instructions for using caps.' They are not the same for all brands. Have everything you need on hand and plan to do small batches. Wash and drain fruits and veg etables to be processed before cutting or breaking skin. Use up-to-date canning methods. Remember, oven can ning is both an unreliable and a dangerous method. Unreliable because the food is likely to spoil. Dangerous because the jars may explode. Pack jars or other containers "comfortably tight," that is, don't waste space, but do leave enough for liquid to circulate between pieces. It is false economy to re-use lids which were made to be used only once. . . So don't! Test all jars for leakage be fore storing. Strawberry-Lemonade Conserve Here Is a new conserve com bining the succulent flavor of strawberries with the refresh ingly sweet tang of lemonade. No lemons to squeeze nor rind to grate, just open a six-ounce can of frozen lemonade concen trate. Recipe makes 10 to 12 pints. 8 cups fresh strawberries 2 cups seedless raisins 4 cups sugar 1 6-ounce can frozen con centrate for lemonade 1 cup chopped walnuts Vi 6-ounce bottle liquid pec tin (about 13 cup) FINEST OF V3 Breast-O'-Chicken Tuna is always firm, tender and wonderfully delicate in flavor for only the finest one third of the tuna is packed under this famous brand. It is rated excellent, also, in both quantity and quality of body-building protein. In fancy solid pack or popular chunk style, Breast-O'-Chicken means best-o'-tunal BREAST-O'-CHICKEN HI-PROTEIN TUNA Combine strawberries, raisfris and sugar; mix well. Cover and let stand 12 hours. Add con centrate for lemonade. Heat to boiling point. Boil 6 minutes, stirring occasionally. Add walnuts and pectin; mix well. Remove from heat. Stir and skim for five minutes. Pour into sterilized hot jars. Seal with metal cap as desired. Tomato Chutney Goes with Curry Tomato chutney has that just right spicy, piquant flavor that curry dishes require. It also com pliments meat, fish and poultry as a relish. 12 ripe tomatoes 6 tart apples 3 onions 3 red sweet peppers 1 pod hot pepper 1 cucumber 1 cup seedles raisins 1 clove garlic 3 cups brown sugar 1 tablespoon ground ginger 1 teaspoon ground cinnamon I teaspoon salt 3 cups vinegar 3 Wash and drain fruits and veg etables. Scald, cor andeel to matoes, being sure to remove core completely. Core and pare apples. Peel onions; remover seeds from peppers. Chop all vegetables and fruits except garlic fairly fine; mine s,rlli. Mix all ingredients and boil until thick. Pour, boilinj hot into' sterilized jars. Seal at one. q Apricoi-Pine&pple Prerv: A long-time family favorifir which bears up well under yeat ly repetition is this recipe fof apricot-pineapple preserve. Tile crunchiness of the blanched ti monds is the perfect texturt d dition. Recipe makes mut seven pints. 5 pounds (50 medium) aprj cots ' 3,i cup (no. 1 flat ci) crush ed pineappls Hi teaspoons finely gtrntecj lemon rind II cups sugar lVj cups coarsely e fee pea, blanched almoncss Wash, halve, pit unpesled pri cots; cut halves Into quartet. Measure 13 14 cupe. Cor.bin U ingredients except almttids i kettle, stirring t blend sugar. Bring to a rolling tyil on high heat. Reduce fceat aiej cook until thick, about 9 utes, or until two thick heay drops run together off ( clesn. metal spoon. Stir often. Remov-er from heat; skim. Stir in warmed nutmeats. Pour into hot, steril ized jars; seal at once. To blanch almonds: Put shel led nuts in strainer; place in pan of cold water. Bring to boil, re move strainer at once. Slip skins O from almonds by pressing be tween thumb and 'fingers. Chop while almonds are moist. . Jess "flying" pieces. Short Method Dill Pickles Looking for a "quick dill pickle?" Well here it is plus a taste-tingling Kosher variation. If you can't find fresh or dried dill, use two to three tablespoons dill seed to each quart. Wash, dry and cut 35 to 40 small-size cucumbers into halves 1 e n g t h w ise. Combine three fourths cup sugar, one-half cup salt, four cups vinegar, three tables poons mixed pickling spice tied in a bag with four cups water. Simmer 15 min utes. In the meantime sterilize bottles and put head of dill into each one. Pack cucumbers carefully. Heat brine to boiling and pour over pickles. Cover with additional dill. P r o c e ss pints and quarts 15 minutes in boiling-water bath. Only the prime portions of selected tuna are used in Breast-O '-Chicken and. THE TUNA M-D TISSUE A m f Package J (Now in Colors) Package 3
