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About Medford mail tribune. (Medford, Or.) 1909-1989 | View Entire Issue (July 24, 1958)
o O HA J&AL 9RIBUNI, M.dforJ, Oregon, TJ.una'.y, July 24, 1958 PEACH 5ATERS' JOY Biggest peach crop in 11 years brings joy to peach eaters as this popular fruit rolls to mar ket for enjoyment "as is," in pies, for the making of jam, fixing pickled peaches and other good things. When it comes to "putting up" fruit, let the children help. Feeding the Family Cj By ZOLA VINCENT Food Editor TEereT" Plenty of Luscious Pachei for All There are fewer plums of all colors, especially purple ones, and this is a source of disappointmtgt for many purple plum eaters who like them for eating out of hand and for putting up for later enjoyment. Spring rains and hail damaged many California plum orchards so we're rely ing on California bad weather escapees and the more bounti o ful crop5 of the Pacific North west for supplies of this popu lar fruit with total west coast supplies 30 percent below last yer. There's food news on the peach of ont however as the biggest crop in 11 years is be ing harvested. Total peach crop estimated at 74 V mil lion bushejs ia nearly a fifth larger thgn last year; way above the 10 year average. Canners tat most of the clingstone peach crop which leaves these luscious red cheeked, yallov-fleshed free stones for anjoyment in a great may -vys. Che Yejsalile Jeack. Not only th peach highly esteemed for eating out of hand but it is the most popu lar of fruits for making pies, cakes ftnd tgrts; is widely used for preserves, jams, nectar and pickles; is marketed in dried form; maHes excellent brandies and cordials. Many frozen. Right here we remind you that Jlbertas are prized for canning but not favored for freezing. Later come the ' Bio Oso Gam thought ideal for frying. Lai Ckillrea Selp V carefully and intelligent ly pnnad, putting up fruit and vegetables can be a source cf great pleasure and satisfaction in the doing as well as Hie ultimate family enjoyment of home-made good giings to eat. ' Take it easy! Work with a group if you're doing large quantities Let the older chil dren help. Youthful energy and enthusiasm are priceless assets that can be directed helpfully in many channels. The children can do K.P. duty, rush produce from gar den or orchard to the kitchen; ("peel the peaches and toma 3 toes, sna$ the beans, hyll the peas; can help sterilize jars and otherwisa be helpful. flThey lso ijoy printing, typ ing or writing labels for the finished pradutt, noting both name of product and date of doing. , o o not attempt to "put up" too much fresh produce at a time or you'll ruin your sunny disposition and waste valuable food. Above all things do not experiment. Ingredients are too costly. Follow canning, freezing or other directions to the letter. They were perfect ed by experts. Talk plans over with your produce man well ahead of time. He is glad to work with you; tell you when seasonal peaks are expected, give you the advantage of his best buys. Take early morning deliver ies and do your processing the same morning. Once you've started the job, finish it. No holdovers or the quality of your finished product will suffer. Check Sugar Supplies The thoughtful home maker who plans to "put up" fruit will buy a bag or two of sugar each time she goes shopping, anticipating her needs for the peak of the can ning season. This will be help ful to the grocer too because the peak of canning and freez ing season comes when freight cars are rushing grains, and sugar, might get side-tracked. There's plenty of sugar but store and warehouse storage space is limited, so plan ahead. Peach Jam With Powdered Pectin . Many agree that powdered or liquid pectin is a great boon to jelly and jam mak ers. Shorter boiling time is required and while more sugar is used, the quantity of jelly is proportionately great er since a portion of the flav orful and fragrant fruit juices are not boiled away. Pectins positively guarantee fine re sults every time when direc tions are followed. Select fully ripe peaches about three pounds for a batch of jam. Remove stems; peel and pit. Crush or chop the peaches. Measure 3 cups of the crushed fruit into a large kettle. Add a package of powdered pectin and one fourth cup lemon juice. Stir until pectin is dissolved. Place on high heat and, stirring constantly, bring quickly to a full boil. Stir in five cups of sugar and heat again to a full bubbling boil. Boil hard for one minute, stir ring constantly. You'll get about eight six-ounce glasses. Remove jam from heat. Skim and stir alternately for five minutes to help prevent floating fruit. Pour the jam into hot sterilized glasses to one-half inch from top. Cover at once with an one -eighth inch layer hot paraffin. Cool glasses, then cover with metal lids; label with name and date and store in a cool dry place. Breakfast de Luxe A little dressing - up and cereal with fresh -peaches be comes ambrosial. The dairy sour cream topping does it. Slice peaches over any fav ored dry cereal. Combine one half cup dairy sour cream, one-fourth cup milk and two tablespoons honey; top peach es. Peachy Dessert Peel, pit and halve four fresh peaches. Place in a small bowl. Cover with a mix ture of one - half cup fresh orange juice and one table spoon port - wine. Chill at least an hour. Good on cot tage cheese too if you'd like a different kind of salad. Spice Some Whole Plums For each quart of spiced or brandied plums, figure on i You 1 can't buy i a i better i m snrra.T'J "(5HH5? thats why Westerners are sweet on Spreckels Sugar! . -y about 2V4 pounds of fresh plums. Since you're planning on serving this soon, we sug gest you put it in pints. Measure one cup sugar and Vi cups water in saucepan; add two sticks whole cinna mon and six whole cloves. Cook until sugar dissolves, about five minutes. Wash 2 pounds plums. If you wish to spice whole plums with skins on, prick skin in several places before adding to boil ing syrup. If you wish to re move skin, leave "as is" and add to boiling syrup after fruit is washed. Cook pre pared plums in boiling syrup two minutes, remove pan from heat, cover and let stand 20 minutes. Remove fruit from syrup. Skin will come off easily. Remove spices, boil syrup until slightly thicken ed; pour over plums. Brandied Plums. If plums are to be brandied, proceed as above but omit spices. Just before you pour syrup over plums, add one - half cup brandy. Allow fruit to cool in brandied or spiced syrup. Serve as meat garnish or with cooked sweetened rice. For Future Use. Fruit may be prepared in quantity for future use. One lug of plums yields 12 quarts fruit. To can, prepare as above, pack in clean hot canning jars, pour boiling syrup over fruit. Process in hot water 15 minutes, counting time when water starts to boil. Remove jars from water, tighten cap. Cool jars before storing. Zucchini with Cheese Wash two pounds zucchini and split lengthwise. Do not peel. Place a layer of zucchini in a buttered one-quart cas serole, then a layer of sliced processed American cheese (use a half vpound of cheese in all). Alternate until both are used, ending with cheese. Top with one eight-ounce can tomato sauce and a layer of bread crumbs. Dot with butter and bake in a moderate oven, 350 degrees, until brown on top and tender throughout, about 30 minutes'. Six serv ings. Try topping individual baked custards with some of those fresh peaches, thinly sliced; maybe a light sprinkle of nutmeg. . . SOC Librarian Back From Conference Ashland Miss Florence Williams, assistant professor of library science and catalog librarian at Southern Oregon college, has returned from the American Library conference in San Francisco. A graduate of Quincy col lege, where she majored in French, Miss Williams secured her bachelor's degree in la brary science from the Uni versity of Southern Califor nia. She later secured her master's degree in English from Colorado State college. Professionally, Miss Wil liams was employed as librari an at Gonzales . Elementary school in Gonzales, Calif.; as chief of branches, Merced county librarian, Merced, Calif.; and since 1955 has been catalog librarian at Southern Oregon college. be sure to ask for o CHEETOS o BAR-B-Q FRITOS z Ideal for Picnics err Snacks Family Cake & Cookie Co. L. S. (Stan) Tiegs, Distributor Talent Ph. KE 5-2775 Med ford's Finest Meats Since 1940" Treat yourself to a fine tender, juicy, flavor filled roast or steaks from our fancy "choice" steer beef aged for perfect eating and well trimmed before weighing. T-BONE STEAK lb. BONELESS TOP SIRLOIN STEAK SIRLOIN TIP "SlESS toast "CHOICE" BONELESS ROASTS lb. 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