The Kennewick courier-reporter. [volume] (Kennewick, Wash.) 1939-1949, 1949-06-30
By LIMA LUCAS DoLAN
NaSsd VWoatAy0 HonnA EconomiS

~ S0$01 SOS70 ~SoSsN
Noted Western Home Economist
Whether you're a "blue rib.
bon" prize winner or newcomer
to the art of home canning, you
will want to save these tested,
scientifically developed canning.
preserving methods and recipes.
l have compiled these for you
from the most reliable sources.
Some of the suggestions may be
familiar to you; some will be
new, but all will be helpful in
setting up your own home cam
ming schedule.
The recipes given here assure
you sure-fire results. They're
tested and re.tested. But remem.
Der, it is very important that
you follow to the letter the recipe
and method given. In jelly-nak-
ing, preserving and canning, you
must follow instructions exactly.
Save your spirit of inventiveness
for preparing dishes from the
finished canned products.
Before you begin canning, you
should first organize all your
materials and equipment. Have
you plenty of jars and caps on
hand? Is the boiling water bath
equipment in order? Is the gauge
on the pressure cooker working
accurately? Do you have ample
supplies of sugar and powdered
pectin? Once you get these ma
terials lined up, you are then
ready to start selecting your
fruit.
POINTERS FOR SELECTING
FRUIT
All authorities agree you must
select only tip-top, fresh, firm
fruit for best results. Over-ripe
or bruised products will cause
spoilage, so do not attempt to
save by buying second or third
grade fruits. -... 49,. tx 81,
How much fruit should you
can? Well, nutrition experts adj
vice two servings of fruit per
day, plus jellies, jams and pre-
serves. So you should figure out
your family's requirements -
and don't forget your Aunt Min
ME, bridge club, family anniver-
saries, holidays and other occa-
sions. Those of you who have
put up extra amounts of pre-
serves and jellies-in gift-pack"
jars-know how welcome these
delicacies are. -.
JARS ARE IMPORTANT
Spoilage in foods is caused by
molds, yeasts and bacteria. In
canning, their activity must be
stopped by proper application Of
heat. The food must be sealed
in air tight Jars to keep other
organisms from reaching it. I
have found that jars must be
sturdy to Withstand high tenn.
perature. The sealing surface
must be smooth, without hicks,
cracks or sharp edges.
It is absolutely necessary that
the jar cap fits the jar on which
it is used. The gold lacquered
type Of lid-on both sides-is ex-
cellent because it has been prov
ed food .acid resistant. Also there
is no enamel to chip or flake.
The screw band, too must be in
tended and designed for that
type Of lid. The self-sealing,
snug-tight caps which seal as
the contents Of the Jar cool are
excellent sealing devices. The
screw bands are removed when
the jars are cold and may be
used again and again.
POWDERED PEcTIN
SIMPLIFES JELLY MAKING
In my experience, / have
found that powdered pectin as
sures excellent results for jam
and jelly.making. BY using
powdered pectin, no long boiling
process is necessary. The quick
boil" prevents evaporation and
loss of fruit which occurs when
the old-fashioned long-boiling
method is used.
Powdered pectin is derived
from citrus fruits. It is colorleSs,
odorless, tasteless. 1t imparts
no foreign flavor. In recipes for
certain fruits and berries, you
will note that lemon juice is used
in addition to powdered pectin.
Do not omit this for it tones up
the flavor, imparts the necessary
tartness the fruit requires.
PURE CANE SUGAR BRINGS
SURE RESULTS
Maybe it is too long ago for
you to remember grandmother's
savory scented kitchen during
preserving time. Our house
teemed with activity and there
was always an air of adventure