American Falls press. [volume] (American Falls, Idaho) 1907-1937, 1916-02-17

OF American FOODS, II NO. l4z on
"The Principles of Nutrition and the
Nutritive Value of Foods" can be Sc
.cured from the division of publica-
lions for 10 cents each.
The University of Idaho is working
on a nutrition bulletin which they
hope to publish early in June, a book
which will take into consideration Ia
no products.
Monday afternoons program was a
discussion about Canning Fruits.
Vegetables and Meats by Miss Hoov-
er, and a demonstration of the use Of
the pressure cooker by Miss Brown.
Miss Hoover explained various
methods Of canning: the cold pack,
the open kettle, the oven method.
The open kettle is used more than any
other method and in the ase OF
fruits which have an abundance OF
acid and are, for that reason, easy to
preserve, 1t may be used to good ad-
fdnldRt. lut ONCn nlCIllOu may NC
used for tomatoes or meats. The cold
pack Is very successful but is tedious.
For several reasons the pressure
cooker is by far the best method to
use with such vegetable as peas,
beans and sweet corn. These possess
no acid. They usually harbor, no
matter how fresh and attractive they
may appear, numerous bacteria,
causing fermentation and putrefaction
Therefore they must be cooked long
and hard at a high temperature to
insure keeping, for the bacteria must
be e%stroyed or the food will spoil. AT
our altitude we cannot get a temper
allure higher han 20S degrees and this
Is not enough. So cooking by steam
under pressure remains the one alb
solutely reliable method of canning
meat, fish and vegetables.
Miss Hoover recommends b~lanching
fruits or vegetables to preserve the
color, to render firmer, to retain the
flavor; in some cases to make more
digestible by making possible the re-
moval of tough outer skins.
Blanching berries or other small
fruits is done by placing in a square
Of thin cloth and plunging into boil
ing water. Let them remain two to
three minutes then plunge into cold
water. Peaches or tomatoes may re-
main in the boiling water four or five
minutes. Vegetables also require a
longer period.
Corn on the ear should be allowed
to remain in the boiling water a full
five minutes and in cold water ten,
Speaking further on canning corn
Miss Hoover advised that just the tips
of the grains be cut off and the milk
pressed out with the back of a knit,
thus avoiding the cellulose husk o.
the kernels which is so ~indigestible.
A topic which was one Of interest t.
her hearers was jelly-making. TIVE
elements are necessary. One is acid
the other is pectin. Service berries
have pectin but no acid. Judicioui
combinations may result in juice
which not only have fine f~lavors, blu
will also jell. Over-ripe fruits will
not jell. Mrs. Ravens of Salt Lake
demonstrators Of Utah-Idaho sugar
talked briefly on the value of the SUI
gar industry in Idaho. There are fou
sugar factories in our state and tn
quality Of the beet sugar placed o.
the market is second to no grade o
cane sugar chemically, cane and bee
sugar test the same.
The sugar industry in Utah an,
Idaho last year amounted to SO, 900, 90
$1,000, 900 was paid to farmers 70
beets.
Formerly we had Just grounds 70
objecting to use beet sugar as 1t wa
not carefully refined up to four year
ago. Blueing was used to whiten |
but all this has been relegated to tn
past. $500. 600 worth of new machin
cry has been installed during the pas
year, and with the new process of re
filming, the best possible grade of 81
gar is the result.
Hence. Mrs. Haven urges, that W
patronize this one of our home indus
treis and thus aid in the development
of Idaho.