The Kennewick courier-reporter. [volume] (Kennewick, Wash.) 1939-1949, 1949-07-14
Homemakers
Briefs
By PAT ARMELlNG
Associate Extension Agent

. BOOKLETS on home canning and
freezing, published only a Few
wears ago, may be antiques 10.
day. Old directions should not
always be relied on year a1ter
wear. Improved methods are con-
tinuously being developed by
research. It pays to retire these
antiques in favor OF the most
modern methods.
This is especially true OF book.
lets and bulletins on home 1reel-
ing. With the wide research IN
this field, each year brings I'M.
proved methods. Canning dlrec-
lions also may need to be re-
placed. Many of the lang. pro-
cessing times recommended 1or
safe canning of vegetables dur.
ing the war already are out OF
date. Many vegetables keep SAT,
civ with shorted processing and
are better in flavor. texture ana
color. However, I know you VIII
hang on to those favorite recipes
of yours for jam, jelly, preserves
and marmalades. The only
change will probably be to make
more to satisfy the appetite OF
your family. l ran across a re.
cipe for apricot.filbert marmal.
ade. For those that like april
cots this is extra special for your
hot biscuits in the winter mon
tbs. will gladly send it to you
if you will either call or drop
me card at the extension Of
flee in KenneWick or Prosser.
Apricots also are in demand
for freezing too. Detailed in
structions for this are given in
the extension bulletin No. 375,
From Farm to Freezer" If you
wish to protect the color and in
crease vitamin C content, add
one.fourth teaspoon ascorbic
acid to each cup of syrup. A
mixture of ascorbic- citric acids
may be used (but slightly more
tart flavor results. This will pre-.
vent the darkening of the fruit.
Be sure that your syrup is cool
ed before adding to the fruit.
This will hasten the freezing.
Watch to see that the fruit is
covered with syrup, a piece of
crushed cellophane or Waxed
paper will keep fruit under syr-
up. This information is also use.
able for the freezing of peaches.
There has been much pro-and-
con discussion of the freezing
of beans. With their addition of
food value and color they are
| important to your mid-winter
meals. II you watch your variety
and methods you should be
pleased with a delicious product.
For snap and wax beans, freeze
only young tender beans with
light 0r no seed bean develop.
ments. Beans that are too ma.
ture will be tough when frozen.
In the pre-. cooking or scalding do
exact timing, and cool as quickly
as possible. This is best done
when only about a pound of
beans is done at a time. Check
your Freezing Bulletin for more
detailed instructions Of the other
steps. 1t also gives the best var
ieties.
With the canning season in
front of you, you want to be
sure that your range is giving
you its best. A clean kitchen
range looks and also cooks better
than one allowed to gather gre.
ase, spilled food, dust or rust.
For full, even, efficient heat
cleanliness is important. Reflect
ing surfaces must be kept shin.
Ing to do their Job of throw.
ing out heat.
The manufacturers booklet
which comes with the range in
cludes advice on cleaning, but
here are q few general hints,
and helps.
Metal and porcelain surfaces
need frequent washing with a
cloth moistened in; warm suds.
This should be done only after
the stove cools as the tempera.
ture change may crack the en-
amel. The after the dishes hab-
it Of washing the stove is good.
You can use a dry cloth or paper
to wipe off the acid foods that
may mark the enamel. Ovens
are often neglected in cleaning,
that is until you heat them for
use and have smoke. Dilute am.
monia helps remove scorched ON
grease in ovens. Apply with a
cloth or set q dish holding an
ammonia. soaked cloth In a clos.
ed oven overnight. The fumes
will loosen the soil. Leaving the
oven open to cool after using
helps keep 1t clean and prevents
rusting from closed-in steam.
II your pressure cooker is lar: