Milford chronicle., 1940-05-03

Last week we were discussing the
question of getting Jars, jar rubbers,
and storage places ready to take care
Of the surplus from out of our gar
dens. And how good that surplus
will taste next winter when we open
UP the jars.
II is true that there is a lot Of work
connected with the saving of this
good. It always has to be done dur
ing the hot weather and in the busy
season. But when you consider how
much better fed your family will be
all the year round, and how much
you are saving in cash with this
home production. perhaps your task
will not seem so hard. A few Jars
canned each day or week during the
season amount up amazingly In
numbers. And, II you have the coop
GRAFTON and help OF the family, the
work Is even easier. The children
are home from school, and can be in
Cluded In the famlly's saving plan.
They will get quite thrill out Of
being made partners in the home
business.
Directions below will be of value
when canning vegetables. The time
table is given for both the hot water
bath and the steam pressure cooker.
In the country agricultural extern
sion officers these cookers are avail
able for interested persons to bOr-
row and try out. Pressure cooking is
particularly desirable for beans, peas
and corn. Often they are bought CO.
Operatively by three or four families
thus greatly reducing the cost. The
same plan might be followed with the
use of the sealer when canning in tin.
How To Prepare Vegetables
Pick vegetables fresh from garden.
Can as quickly as possible. Use a
square Of cheese cloth to put vege-
tables in Except corn, tomatoes and
leafy greens) 10 lower into boiling
water when pTe-cOoking.
ASPARAGUS-Wash, cut in short
lengths OF leave whole. Put in boil
ing water, heat 2 minutes.
STRING BEANS-Wash, snip ends,
string, break or cut into short
lengths or leave whole. Put In boil
ing water and simmer minutes.
LIMA BEANS AND PEAS-U5e
only young and tender beans or
peas, she'll aud wash. Bring to boil
in water TO cover.
BEETS AND CARROTS Cut on
tops. wash well. boil until skins
scrape off easily. Slice or dice or
leave whole.
CORN-Take of husks and silk.
Cut of about one-thiFd of the kernel
and scrape out the rest. Add half as
much boiling water as there is corn.
Bring to boil. stirring to keep from
GREENS-Pick over. wash we'll,
cover with boiling water. heat till
wilted
SUMMER SQUASH - Use only
young and tender squash. Wash, cut
in three-fOurtn inch slices or in one
inch cubes. Add little water, simmer
until heated through. stirring Occa- |
siOnalIy.
PUMPKIN-Wash. peel, cut in one
inch cubes and proceed az for sum-
mer squash.
TOMATOES wash, scald |
until skins slip off easily.
Steps In Canning
l-Get vegetable ready az directed |
above. The heating is called pre-
cooking.
Put in jars. Leave one-half inch |
space at top. Add one level tea
spoonful salt to each quart jar.
Fill with hot water, except corn |
and tomatoes. Put on rubber and
cover.
(a) With Mason jars-screw COW
er on as tightly az you can
with thumb and little finger.
without using any pressure.
(b) With glass top jars-place
the wire that goes over the
cover In place. Do not snap
down the other wire.
(c) With tin cans-seal tight.
Place on rack in canning outfit
to cook the length of time given
in the table. This cooking is call
ed sterllizlng or processing.
In Water Bath, count time from
point when water around jars
actually boils.
in Pressure Cooker. count time
from point when pressure is at 10
pounds.
cooking is complete, take
jars out, one at a time, and
tighten covers. When cold, store
away.
Time For Cooking (SterlllzlRg or