Herald and news. (Klamath Falls, Or.) 1942-current, July 24, 1952, Image 10

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Herald and news., July 24, 1952, Page 10, Image 10

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Newspaper Page Textf PAGE TEN iIKRALD AND NEWS. KLAMATH FALLS. ORVXON TIIUKSDAV. JULY 2-1. 1U.V2 Get Out Your Kettles, Roll Your Sleeves Can This U the teon of tht year rvhen ll the goodneaa of summer ' IrulU and th surplus vegelablea I'lrom your garden caa go Into Jsrs I lor winter menus. There is nothing; so satisfying to ..most nomemaxere wan pantry S.ehelvea lull oi Jewel-colored jams J and Jells, a variety of pickles, rel tshej and sauces. Si Err on the side of cannln too f 'much, rather than too little. Home Ji canned products are so much oeiier Jl ter than factory canned. S- Spend a little time during the summer malting Jelly to be used St on breakfatsl toast, hoi biscuits, Sbetween-meal sandwiches (or the children, and lop a siieable food m expense item from your grocery 5 linn f Excellent telly Is easily msde 5 from Uie Juice of tart apples. T grapes, currants, blackberries and Z several other fruits and berries. m They contain enough pectin, the substance in fruits which makes jelly "set". But. some fruits are low in pectin, notably cherries, " pesches. strawberries snd sweet a, apples, and the amount of pectin Si in a fruit may vary from season to season. It is also Influenced by I the degree of ripeness. You mav mix fruit Juices known to be low in pectin cup for cup with those known to contain a great deal of pectin, but it's usually 2 better to add pectin the kind you S buy in liouid or powdered form al when making Jelly of low-pectin f fuits. It is also faster. A one-minute i boil is enough for jeiiy-masing 1 when you use well-known brands ! of natural fruit pectin. You mav even make Jelly from i canned or frozen fruits and juices by using pectin. This is one oi uie ! easiest ways of making jelly be I cause it eliminates preparation of II the fruit and permits you to make 8 jelly any day of the year In about . 15 minutes time. Pectin mav be bought at the food store In either liouid or now- i dered form. Be sure to follow the J directions which come with the pot 9 tie or package when you make your S Jelly. S PEACHES When you can peaches, get Ik everything ready you will need and i examine your fruit Jars, being sure that there are no nicked edges on the tops to prevent perfect sealing. 2 Follow directions for getting jars S and lids ready for use. S If fruit is not juicy, make sirup S by boiling 1 or 3 cups sugar with a cups water for S minutes. For C juicy fruit use just enough water to melt sugar and boil until sugar 2 dissolves. SWash. rinse and drain, firm, sound, ripe, full flavored fruit. Dip 8 or 10 evenly ripened peaches in 5 boiling water 1 or I minutes, then Jj dip into cold water and drain. Cut a peach in half, remove pit and skin 4 and drop fruit into water contain- jog 1 tablespoons each vinegar and salt to the gallon. (Do not allow ! the fuit to stay In this water over J 20 minutes.) . Drain fruit, then cook H In sirup until boiling hot to the center. 5 (Note: Peaches may be packed 3 without heating but they are more I likely to float and discolor when B packed raw. Unevenly ripened fruit should be peeled wtth sharp knife.) Pack hot fruit, cut side down. 1 Into hot fruit jars. Leave one-half n inch space at top of jar. Cover h fruit with sirup in which heated. 2 Hun a knife between peaches and r side of Jar to bring air bubbles to the surface: More sirup may be needed to cover fruit after bubbles are removed. The ' top layer of peaches Is likely to dark en If not covered with liouid. S.'al. Stand jars on rack in caraifr of steaming, not boiling, water. Wat er should cover lops of Jars. Put lid on canner. SUrl counUm pro cessing time when water reaches a rolling boll. Process pints and Quarts of hot' packed (reestone peaches 30 minutes, clings & min utes. 11 laKva o lu iu uiiuukcs luuner for fruit packed raw. When process ing time Is uo. take Jars out of canner. Stand them out or a draft and several inches apart to cool. After lars have cooled about 10 hours, take off the bands and test seal by pressing on lid. If the -lid is down or goes down and stays down when pressed with the finger, the Jar Is sealed. Bartletts are the best pears for home canning, but a number of other varieties ' are good. When home-canned pears are hard and urlttv. It is because the variety used wasn't meant for canning. Or it may be that the pears were not removed from the tree and spread in a cool place until tender and full flavored. This takes from J to 6 weeks depending upon the variety of fruit and the temperature of the storage. PEAKS When canned pears hsve untidy i!s ?'" "R1'' centers, it is because somebody dug with a knife instead of scoop ing with a spoon. The work goes fastest with a regular pare-coring spoon, but an aluminum measur ing spoon will do a good job of lifting the- gTltty core and seed. Use a knife to cut out the strings" that run from stem to stern. But don't start cutting until the pears have . been carefully washed and rained, and every thing else needed la ready. The core should come out before the peeling comes oft. Cut each pear in half and finish it up before cutting another pear. Drop the prepared fruit into weak salt water (3 tablespoons salt to 1 gallon water) until there is enough to fill 3 or 4 jars. Then take pears out of the salt water, rinse and drop into boiling hot sirup (1 cup sugar to 3 or 3 cups water). Cook until pears are boil ing hot throughout. This takes 5 or 10 minutes. Put hot pears Into hot fruit Jars and cover with boiling sirup in which thev were heated. Run knife between fruit and Jar to remove air bubbles. Add more sirup if needed to cover fruit. Adjust lids and bands according to directions on the box. Process pints and air ouarts 3S minutes In a-boiling water bath canner: It.takes a little longer at high altitudes, sea level ur mountain top, home-canned pears ran and rhould be of a Quality that wins praises and prizes. TOMATOKS In home-canning tomatoes, the utilltv or regular pack. In which the tomatoes are pressed down tmht. Is all right . lor most pur poses, but a lew whole packed tomatoes come In handv. - When chilled and cut In quarters, they add much to tomato, aspic and other congealed salads. Recardless of how you are going to pack tomatoes, use only clean, Iresli, sound, firm, red-ripe toma toes for canning. Every tomato should be washed, rinsed, and i drained before scalding. To scald ! tomatoes without over-cooking, put i 6 or 8 In a square cheesecloth or ; wire basket and hold In boiling water About one-half minute. Dip i in cold water and drain before out-I ting out the core. (Cut deep enough to get it aii.i After the core is out. slip oft the skin and drop tomato into a hot fruit Jar. If whole tomatoes are wanted, pack them closely without crushing and add hot, to mato juice or water to cover. If using utility pack, press the loma- until Juice runs from them. One teaspoon salt Is usually added to each quart of tomatoes, although tomatoes keep as well without salt. Dont forget to leave almost H inch of headspace when filling the tar. Run a knlfo down between the tomatoes and the Jar to bring uo air bubbles. Moie liquid may l;e needed to (ill anare leil when the bubbles are removed from Jars m woole psi-kod tomatoes. Don't bother to aod more to the utility psck. Wipe tops -and threads of lari clean. Then apply lids and bunds according to Instructions printed on Ihe box. Process tomatoes In a boiling water bath. 34 minutes (or whole tomatoes and 4 minutes for a utility park. gRPAREDF0Rj THIRST-PROVOKING WEATHER AHEAD. KEEP A SUPPLY OF 0LYMPIA BEER at!oml trNHI MCNM CO.-, toasts. Wua, . A. HAGEL'S HENHOUSE FRYING CHICKEN At lu Beit . , Fresh' and Clean Now Available At PINE ST. MARKET CARL'S Superior Foods PETERSON'S MARKET SHASTA VIEW GROC. UNIQUE MARKET WIARD'S Chicken Stilt MARY ANN Drive In rSSc Vim em dm ml MISSION SMADS WILL PLEASE EM AIL! Delight everyone! Serve a salad mad with firm, tender, delicious Mission macaroni. II Mi yrSXtbi - l ""acaroni. it s easy to make and easy ' f?r r A X I ' and Is extra cool and ' "" A r-'J I vV . "pHnsj. Mission Ii the best "N 1 CrrWv, v::t z i SALE STARTS FRIDAY - 9 A.M. lo) 12) a,- . , '' " i m l i at.-- -w. 4 V VZx 15 GETTING pu nr? a iriT3!? n if urn. f..i ii i jm ii vv v.fr.1 u a NOW-AT PRICES EVERYONE CAN AFFORD! About Locker. " - 'f0 fr y f SIRLOINS T-BONES ROUNDS WHILE THEY i LAST! 2 HALF or WHOLE HAMS 10-14-lb. Average LUNCH MEAT ib. lb. 59c 55c YOUNG BEEF LIVER - 55c VIENERS Skinles, Good Quality ?49c POT- Mh 49lib GROUND BEEF Lean and Fresh 49 lb: Rjwm 'VU mm SHORT RIBS 39 Lean . n ITT. n c lb. nnnz Ma 4707 So. 6th 9 TttERE$N0mUt(7HPSESt(r TO CASH M ON THESE... SAVE Mi SOW PALMOLIVE Rea. Ban 3 'or 23C CASHMERE BOUQUET Reg. Bart 3 'or 23C FAB 30 Larqo Siie 30' La rat Size AJAX CLEANSER 2 25c m VANILLA Holiday, Colored Pure, Schilling! i-oi 19c wean FRE I ,n dy Lin,,,,, I - 2lbs. 4j 2-oi. IT c Blue Bell Ret. 25c Siit Potato Chips Facial Tissue .o::.1 25 reeniianslOfoS' Peaches 4f.r$1 SUNSHINE KRISPY CRACKERS ,25c SUNSHINE HYDROX COOKIES .,,k, 3?c SUNSHINE MARSHMALLOWS ,b. 32c GERBER'S . BABYF00D"t:i."4 ,.,35c 35c PLANTER'S COCKTAIL PFAMIITC IkMHUI dot. ctn PLANTER'S PEANUT BUTTER ..,.,., 45c MISSION PEAS 303 tint 2 ,25c CAMPBELL'S SOUPS A Complttt. Anortmentl WRIGHT'S LIQUID BARBECUE Addi Flavor ORANGES Sweet Juicy Valtnci , . Red, Ripa Slietrt Tomatoes smoke ::r: 29 Ttl 49c CLING WRAP -. 39' 8-lb. bog I nrVB Moor umtTiiB i unnt mm m- CELLENT LOCKER OR FOOD WRAP Cucumbers Fancy iliccrt 19c 3 ... 10c ld::.W4LLlW 19 Fancy fruit Bananas Zucchini s"""s,""h 2 -19c PEAS ; NO WASfflZCOAOMa I - . 2-35c strawberries ''""-.-48c H oi. pkg. 22C Redi-Wip Topping - 59c 1 W i We feature only Top Quolitv Meats! jf,fitf Don't be mislead by "Baraoin" prices you'll find that "Bargain" priced meat Is more expensive In the long runl BeeS Roasts CORNED BEEF Bonalaii, lorv . Curad Juit Right '""Ground BEEF Frath Ground -All Meat Ns Caraol Vib. Beei Short BIBS U.S. Grada "Good" Mi BED HENS Fancy Rhadt lilond Rtdt Fili Drtiiid Ml EIanimli:(a)2)i. Sausage i Vib. f Iftipfl ' I0L0GNA, LIV JUI411W1I SAUSAGI La Meats LIVIR rga Anertmant All The Good Kindt c lb.