Evening star., 1945-07-05
CANNING TIPS.

4 4A1fS oSNNA "a b686CcSAO1Ac utldt
make canning easier. First, I may
shock some Of you when I tell you
that 1t Is ever so much easier for me
to prepare such vegetables as green
beans, peas, lima beans, ETC., IL !
take them to the living room and
settle myself in the most comfort
able chair. feel more as If I'm rest
ing than working! ! also wash my
jars in the laundry tubs. 1t holds so
many that they almost soak them
selves clean and then you can take
the wash machine filler hose and
rinse them all at once.
My kitchen is small and the work.
ing space scarce, so I set up a card
table in the dining room to hold my
clean jars and my food when I finish
processing 1t. like to leave 1t at
least "a hours before I put 1t away.
have had excellent results with to-
matoes and peaches by processing
them in the pressure cooker at S
pounds pressure for 10 minutes. This
does not overlook them. The re-
suits are about the same as by the
water bath method. ..,
Here are instructions for extract
ing fruit juices for jelly making with
the pressure cooker. have used it
in making grape jelly and the fin
ished product was far superior to
the old-fashioned way of boiling the
fruit. 1t has beautiful color and a
fuller flavor.
Wash fruits, remove all blemishes
and stems. Crush small juicy fruits
such as berries and cherries with a
wooden potato masher. Add no
water to these very juicy fruits.
Large, hard fruits such as apples,
crabs and ounces should be sliced
thinly, retaining the skins and
cores. Add the usual amount of
water Il to Ia cups water to each
quart Of sliced fruit or enough that
it can just be seen through the top
layer of the fruit). Put fruit and
water into the inset pans. Put one
cup OF water in the bottom of the
cooker, then the rack without legs
and the filled inset pans. Close
cooker and heat. Wait until steam
has issued from the petcock for one
minute before closing it, then allow
the pressure to come UP. Berries and
small fruits, such as currants, cher
ries, grapes and small plums, should
be cooked at pounds pressure for
about 10 minutes. Apples. ounces,
peaches and larger pluns should be
cooked at is pounds pressure for Is
minutes.
DO NOT release the steam until
the hand on the pressure gauge re-
cedes to zero Ito do this would re-
duce the quantity Of juice and I'M
pair the flavor and aroma. Now
open the petcock and release the
steam VERY slowly. .,-
Turn the fruit into a jelly bag
to drip.
I hope some of these ideas are of
help to others!
SINK TOP.
(Front M. A. B., Arlington.)
For Mrs. M. r. G., Washington,
about her linoleum covered sink top
which is breaking away. I suggest
calling in a mechanic in that line,
for the sooner 1t Is looked over the
less money and expense you have
to pay, for II the plywood OF
grained wood stays wet 1t then has
to all come away. So 1t only has to
have covering now, / assume, but
once neglected the whole works will
have to be put in new, which will
take up time in her kitchen, also
expense.
| I enjoy the Readers Clearing
House very much and wish to add
my name to the list for the recipe
books or whatever they are going
to be.
TO DRY FIGS?
From Mrs. D. r., Arlington.)
I have big fig tree. I would like
to know how to dry figs, as I don't
like them canned. Hope some one
can give me an answer on this.
CHOCOLATE ICE CREAM?
(Fron. Mrs. H. N. r., Washington J
On June 20 Mrs. ]. RS recipe for
vanilla ice cream appeared in the
column. I have used this recipe
and it is truly one of the best. ]
wonder whether any one has ever
used that recipe, or one similar, for
chocolate ice cream. The recipe calls
for can sweetened condensed milk
8 cups bottle milk, 2 teaspoons lemon
juice, 2 teaspoons vanilla fiavoring
for the vanilla ice cream. I would
appreciate hearing about a similar
recipe for the chocolate flavor.
| u X X X
THANK-YOU NOTE.
From Mrs. II. II. S., Jr., Arlington J
This is a belated thanks TO RICH
friends who so kindly sent me over
seas recipes In the early spring. ]
kept them all and tried several at
once. The boxes reached their
South Pacific destination In excel
lent condition and were very much
enjoyed.
X \
| ACKNOWLEDGEMENT.
| Our thanks to Mrs. W.. B. D.,
l Arlington, trhose contribution