THE MILL WHISTLE
August 2, 1948
CANNING RECIPES
By Mrs. W. B. Weaver
Chili Sauce
4 quarts chopped and peeled tomatoes,
2 cups chopped onions, 1 cup chopped
sweet red pepper, 1 cup chopped green
pepper, 1 small, hot red pepper, 3 table
spoons salt, 1/2 cup sugar, 1 tablespoon
white mustard seed, 1 teaspoon cin
namon, 1 teaspoon allspice, 21/2 cups
vinegar.
Combine the vegetables, salt and
sugar, and cook until the mixture be
gins to thicken, then add the vinegar
and whole spices in bag, and cook until
the mixture becomes a thick sauce.
Pour into hot jars and seal immediately.
Drain juice from vegetables before add
ing vinegar. This will shorten the cook
ing period.
Lima or Butter Beans
Select young and tender lima or but
ter beans, precook five minutes in open
kettle, and pack jar to within one inch
of the top. Cover with boiling water
and add one teaspoonful of salt and
one teaspoonful of sugar to each quart.
Seal tightly. Process 55 minutes at 10
pounds pressure in Pressure Cooker.
Process three hours in Hot Water Bath.
Corn
Sweet corn is canned in two differ
ent styles—whole grain and cream
style. Whole grain corn is cut from
the cob without scraping, while for
cream style the corn is given a more
shallow cut and the cobs are scraped.
The whole grain product retains the
appearance and flavor of fresh corn
more nearly than the cream style be
cause it can be given a lighter proces
sing and therefore is not so much over
cooked. When cream style corn, which
is thick and vi-scous, is canned in glass
jars, it sometimes becomes brownish
in color due to caramelization of the
sugar by the heavy processing requir
ed.
Whole Grain Corn
Use only tender, freshly gathered
sweet corn; shuck, silk, and clean
carefully. Cut from the cob deeply
enough to remove most of the kernel-3
without objectionable hulls. Do not
scrape the cobs. Place in open kettle,
adding enough water to cover and cook
5 minutes. Pack boiling hot in steril
ized jars to within one inch of the top.
Add 1 teaspoon of salt, and 2 teaspoons
of sugar to each quart of corn. Seal
tightly. Process in Pressure Cooker 60
minutes for pints and 70 minutes for
quarts. In Hot Water Bath process 3V2
hours for pints. (Use 15 pounds pres
sure for Pressure Cooker.)
Cream Style Corn
Gather the sweet corn when tender;
shuck, silk and clean carefully. Cut toe
corn from the cob by shallow cutting
through the grain and scraping. Place
in open kettle, adding enough water
to cover and cook 5 minutes. Pack
boiling hot in sterilized jars to within
one inch of the top. Add 1 teaspoon
of salt, and 2 teaspoons of sugar to each
quart. Seal tightly. Process in Pres
sure Cooker 75 minutes at 15 pounds
pressure, for pints. Hot Water Bath
process 3V2 hours for pints.
Only pint jars are recommended for
canning corn. Quart jars can be used
but are not advised.
Okra
Gather young pods, wash in cold
water, cut off stem, but do not cut
into seed pod. Can okra whole. Cook
in open kettle 5 minutes. Pack into
jars, cover with boiling water and add
1 teaspoon of salt. Seal tightly. Pro
cess in Hot Water Bath for 3 hours. In
Pressure Cooker process 40 minutes
at 10 pounds pressure for quarts and
35 minutes for pints.
Watermelon Rind Pickle
7 pounds watermelon rind, 3V2 pounds
sugar, 1 pint vinegar, 3 sticks cin
namon, 1 tablespoon whole cloves, 1
tablespoon whole spice, 1 teaspoon
ginger root (if desired).
Prepare 7 pounds of rind. Remove
the green part and cut ofE the pink
melon until the rind is firm. Cut these
pieces into uniform strips 1 % inches
wide and 2% inches long.
Let stand overnight in weak brine.
Rinse and scald until tender in alum
water. (Two level teaspoonfuls pow
dered alum to 1 quart water.) Rinse
again in cold water.
Bring sugar, vinegar and spices to a
boil the day before, let spices remain
in syrup overnight. Next morning re
move spices.
Drop watermelon strips in boiling
syrup until heated thoroughly. Put in
sterilized jar, cover with syrup and
seal. (Do not crowd in jar).
Grape Conserve
7 pounds grapes, 1 pound nut meats,
sugar, 4 oranges, 1 pound seedless
raisins.
Stem the grapes, wash them and place
in a large kettle without water. Mash
slightly, and let boil until well cooked
and the juice free. This will take
about 15 minutes. Put the grapes
through a sieve to remove seeds, then
measure the pulp. To every four cup
fuls of pulp, add three cupfuls of sugar.
Add the raisins, the oranges sliced very
thin, and boil carefully but rapidly to
the jelly stage. Remove from fire, add
the nut meats cut in small pieces, pour
into glasses, and seal.
V . . . —
“So that second-hand car you bought
is shaky?”
“I’ll say it is. Since I’ve been rid
ing in it. I’ve had to discard my belt
and start wearing suspenders.”
Payroll Savings Buys Comfort
For Your Fighting Relatives
Not all of your payroll sav
ings and other War Bond pur
chases are used for tanks,
p!anes and gunpowder. A part
of your investment goes for the
comfort of j our father, brother,
son or friend.
Put your war bond buying
through your payroll savings
plan on a family basis to do the
most effective job in providing
for the care and safety of your
men in the armed forces. Fig
ure it out for yourself how much
beyond 10 per cent of the ag
gregate income of your family
you can put into war bonds
above the cost of the necessities
of life.
Remember a single S18.75
war bond will buy for a fighting
soldier on the front: Two cot
ton undershirts at 44 cents; two
pairs of cotton shorts at 76
cents; two pairs of cotton socks
at 34 cents; one pair of shoes
at SI.31; a cotton khaki shirt
at §4.64; pair twill trousers at
$4.16; one web waist belt at 23
cents; two cotton neckties at 44
cents; Z khaki caps at $1.26
and one twill jacket at $3.16.
Total S18.74.
An $18.75 war bond should
make a marine comfortable for
the night with a 23-pound mat
tress at $4.20; two blanliets at
$13.54; a pillow at 56 cents and
two pillow cases at 30 cents.
Total $18.60.
Or he could be provided with
a rubber poncho at $4.77; a hel
met with its lining and other
items of its assembly at $5.62;
a rifle cartridge belt at $2.15;
a marine corps pack consisting
of haversack, knapsack and
suspenders at $5.10; a canteen
and its cover at $1.05. Total
$18.69.
Those of you who worry about
the comfort of your boy in serv
ice can help insure his comfort
by buying war bonds. And 10
years from now you’ll take back
$25 for every $18.75 you put in.
U. S. Treasury Department