Fitzgerald leader enterprise and press. (Fitzgerald, Ben Hill County, Ga.) 1921-1964, 1925-07-02
Fruits And Vegetables
Important In Diet
Mrs. Bertha B. Luke, Home
Economics Agent

The amount of fruits and vegeta-
bles in the diet has very definite
influence on health. These foods pro-
vide the minerals and vitamines so
necessary to health, and are help
full in maintaining the neutrality or
slight alkalinity of the blod and It's
sues. Milk, fruits and vegetables are
non-acid forming and tend to neut-
ralize acid in the system, while
meats, eggs and all cereal foods
leave an acid ash in the tissues.
1t is therefore the duty of those
at the head of the family to see that
a supply of vegetables and fruits SUI
ficient to meet the needs of the fam
lily the year round is provided
There should be an all year gar1e!
and canned foods through the win,
ter months when the number of veg
etables which can be grown in the
garden is limited.
The requirements for the family
should be based on the following
Vegetables, other thar potatoes
and dried beans should be served
twice daily; tomatoes, three times ;
week; fruits, once daily, and eggs
at least once per day for chilren.
In Georgia it is possible to get a
least one fresh vegetable from tn
garden each day during the winte
months, and since two are required
it is wise to can one vegetable pc
day for this season. This depends
rowever, on the location. Those liv
ing in the northern part of the stat
can more than those living in tn
southern part. For the majority i
is desirable that there be provided
one canned vegetable for each da.
from November to May 1.
| Canned Peaches
Before preparing fruit make tn
quantity of No. 3 syrup needed, al
lowing about one cup of water TO
each quart jar. Put in the cracke,
peach pit for every quart of tsyrup
Sort the fruit, using only firm
sound, uniform peaches for canning
Feeling may be done by placing tn
peaches in a wire basket or chees
cloth square and immersing in boil
ing water about one minute, unit
skins slip easily. Remove, plunge TO
a minute into cold water and slip of
the skins. Cut into halves, remov
the seeds and imerse in the hot syr
up. Allow to stand in the syrup un
! til thoroughly cold. Where peeling i
done by hand peaches should b.
blanched for 20 to 40 seconds befor,
imersing in hot syrup. Pack, placin,
halves in overlapping layers, tn
concave surfaces of each half bein,
downward and the blossome end ia
ing the glass. Fill with syrup anc
paddle carefully to remove air bub
bles. Process quart jars 20 minute
and half gallon, 35 minutes.
Peach Pickle
10 pounds of packed peaches,
pounds sugar, l quart vinegar, l ia
blespoon whole cloves, crushed, l ia
blespoon stick cinnamon, crushed,
cup hot water.
Pare peaches and drop in col,
water imediately to save their color
weighed one pound at time befor
dropping in water.)
Put sugar into preserving KEITH
with 1 cup hot water, boil and skim
add vinegar and spices, tied il
cheese cloth bag. Drain peaches wei
and drop in boiling liquor, cook un
til you can pierce easily with stray
Pack in sterilized jars while hot an,
process l minute.
Peach jam
Ia pounds peaches cut in small
pieces, 1 pound sugar, cans juice
l tablespoon bark of cinnamon,
inch ginger root, 5 allspice berries
l cracked peach seed, 10 Who'll,
cloves, 1 sprig mace, (tie spices il
cheese cloth bag).
Cook altogether until thick as ma
malade and clear, about 220 degree!
F. Remove spice bag, pack in no
jars, clamp on hot caps and process
$50 degrees for 20 to 80 minutes.