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
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K f Hi
beef stew
M An1 A IMC
rittltUUIHL
THE GROCETERIA YOU'RE PAYING TOO MUCH!
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June 22
Reg. Price 32c
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Saturday, June 22nd
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IT
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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