Newspapers / The Black Mountain News … / Sept. 6, 1945, edition 1 / Page 12
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“Do’s and Don ’ts” for Yo nr Success in Canning Tomatoes v. '•: &<s!s " ■ wjj^Wjy ' v -jypffi^ . t I " —Photo Courtesy Ball Brother* Co. The huge number of new home canners who sail through with flying colors, while those who boast of years of experi ence flounder, is amazing. Or is it? Gladys Kimbrough, Home Service Director for Ball Brothers Company, manufac- turers of glass fruit jars, sees noth-< ing unusual in the situation because she finds it far easier to teach a person who has never canned than to “unteach” one backed by years of haphazard experience. To prove her point, Miss Kim brough calls attention to the fact that tomatoes rate top place in both ease of canning and spoilage after can ning., What’s the answer? Sheer carelessness plus old-fashioned open-kettle canning. Anybody can rig up a water-bath canner for proc essing fruits and tomatoes. A lard can or a wash boiler, fitted with some sort of platform to hold the jar half an inch or so from the bot tom of the utensil is all that is needed for a water-bath. Carelessness Causes Spoilage Spoilage of water-bath processed tomatoes is usually traceable to carelessness in selection and prepa ration or failure to follow the mantf-' facturer’s latest instructions. Pre war instructions should in most in stances be forgotten. Remembering them gets a lot of old-timers into trouble. Tomatoes should ripen on the vine and be used as soon as they are firm ripe. They should be canned the day they are gathered, but if kept cool they may stand as much as 24 hours before process ing. This is mentioned because some persons must depend upon a mar ket for their supply. Any tomato containing a decayed spot, nu mat ter how small, should be discarded. Canning those from which such spots have been removed leads to spoilage. Sound over-ripe ones and those from which small spots have been cut may be made into chili sauce or ketchup—never, never into juice. Juice requires sound tomatoes. The jars, caps, rubbers, and can ner should be ready before one prepares the tomatoes. Every toma to should be carefully washed before it is scalded for skinning. If you have no wire basket, a square of cheese cloth will serve the purpose of holding tomatoes for scalding. Simply put enough tomatoes for fill ing one or two jars on the cloth, catch up the four ends of the square, and hold the “bag” in boiling water from one-half to one minute. Then, if you like, dip the bag in cold water, making it a little easier to remove the skins. Next use a sharp pointed knife to remove every bit of the core, slip the skins, cut away any green or white spots and drop the tomato into a clean hot jar. Cut tomatoes if they won’t go in whole. After two or three tomatoes are in the jar, press them with a clean wooden spoon (one which has been boiled) until they crack and the juice runs out to fill the spaces between the fruit. Yes, “fruit” is right. We call them vegetables be cause they grow in gardens. When the jar has been filled to within A. J. WALDROP Your Friendly WATKINS DEALER R. R. 1 Box 182 Swannanoa, N. C. BUY VICTORY BONDS <s■ ——_ about one inch of the top, add salt to suit your taste, and adjust the cap according to the manufacturer’s instructions. After two or three jars have been filled, ease them down in the canner. Have the water in the canner steaming but not boiling. When all the jars are in, the water in the canner should cover them an inch or more and should be brought to boiling as quickly as possible. Keep it boiling steadily but gently. When processing time (from 30 to 45 min utes) is up, remove the jars, stand them out of a draft and several inches apart to cool. If most of the pulp goes to the top of the jar and the juice stays at the bot tom, it is because the tomatoes were poor quality, picked green, packed too loose, or the water in the can ner boiled too hard. The cold pack, water-bath proc essed method is probably preferred by the majority of authorities on the subject but for the last few years there has been a trend toward hot packing. Selection and preparation for hot packing is the same as for cold, packing. After the cores and skins are removed,-the tomatoes are quartered and cooked until they have boiled gently for 5 minutes. Then they are put into hot jars and processed 20 minutes in a hot water bath canner. Boil Tomatoes Slowly Open kettle? That’s what causes most of the spoilage! Those who are not willing to adopt the more modern methods should remember that the prepared tomatoes should be boiled slowly for 20 minutes, then poured into hot jars. The ket tle of tomatoes and the pans of water holding jars, caps, and rub bers, should stay over the heat so that a jar may be lifted out of boiling water, placed on a cloth folded in a pan, then filled with boiling tomatoes, and sealed light ning quick. Mason jars which are to be sealedj with zinc caps and Ideal jars may | be filled to the top but should not be overflowed. About one-half inch head space should be left when, glass top or two-piece metal Vacu- Seal caps are used. Yes, open kettle canning is hot work and results are uncertain, so why not now, since food is so price less, change to better methods? Os! course, the newest is not always the best. For example, oven canning, new in comparison to some of the others, has been given a fair trial and condemned because it is un reliable and dangerous. A great many persons like to process tomatoes ten minutes at five pounds in a steam pressure cooker. This is safe enough but tends to over-cook the tomatoes, so our best home canners use a water bath for processing all acid foods. ff 1 AOT BONDS TODAY? By Frank Morgan Illustrated by Harry C. Wood harry c. wood tell ns to pnt everything we can in War Bonos.” £** bu/ 0 m mm * JjSJL DISTANCE RUNNINGSTAR, &QND3 Tvonsurv Deharttiicnt THE SWANNANOA VALLEY GRANGE m The Grange is America's oldest and largest farm organization and is the only farm fraternity in the world. The Grange has lived for 76 years and is stronger today than ever before because its ideal set-up and its program of work. Beginning with the farmer and his family and cen % tering around the rural community, the Grange springs from the grass roots and grows and serves from the bottom up, not from the top down. There are four logical organization steps that make the grange ideally suited to serve Agriculture. .. FOR THE HOME AND COMMUNITY The Grange is organized around a logical community center. It includes the entire family in its membership and admits those of good moral character who are directly interested in rural life. The Grange is always the unfailing supporter of the school, the loyal ally of the church and is ever ready to lead or support other leadership in improving every as pect of the home and community. Grange projects include such items as beautifying the church, and school grounds, improving the appearences of mail boxes and home surroundings, ministering to the needs of the sick and unfortunate, promoting rural electrification and telephone developement, organizing milk routes, establishing better roads, sponsoring health clinics for the children, helping to provide school lunches for children from low in come families, promoting baseball teams and other recreational pro grams, sponsoring community fairs sponsoring 4 H Clubs and Scout clothing, Cancer and Polio Campaigns, and countless other services are rendered that benefit the enttre community. The Grange can make any programs, Rea Cross, War Fund Drives, the conservation of food and North Carolina Rural Community a better and happier place in which to live The Grange pioneered in the Youth Movement 76 years ago by giving young people equal voice and vote in determining Its policies. A perm anent Youth organization has been set up within the Grange in North Carolina. Through this medium a special youth meeting is conducted where the young people discuss problems of interest; a summer camp is sponsored for healthful recreation anu wholesome association; the most represenative Grange boy and girl is selected in each county and in the State each year; essay contests are encouraged; contacts maintained with young members called into the military service of their country and other interesting features ate carried on by this groupe of enthusias tic members. In the Grange we see young people and their elders working together for a well rounded program of home and community life. The Grange is the open door of oportunity to the young people in every com munity FOR CHILDREN: Believing that .the future of the nation depends upon the training of its children, the Grange set-up also includes the Juvenile Grange, open to the children of the community and a distinct unit in itself Juvenile Granges have their own rituals and degree work; conduct an education al hour at their meetings; carry on wholesome anr social activities and evenn undertake community projects— all under the direction of a competent adult selected' by the Subordinate Grange, which has juris diction over the Juvenile. Thousands of rural children are enrolled in Juvenile Granges and the greater part of them "graduate" into the parent Grange when they reach the age of 14 years. H. D. Smith Maste: ■ VI. C. Stanley Gate Keeper Ben Buchanan Oversee:■ The above are the principal offi- C. S. Betts Treasure™ of the Grange. The present E. W. Jackson Secyß.nembership is between 40 and 50 Mrs. E. W Jackson LectureraThe last meeting they took in 10 C. J. Rich Jr. Steward now members. John Gregg Asst. Steward j A THE BLACK MOUNTAIN NEWS EDMONDS ON FURLOUGH .. .. Pfc. Thedore R. Edmonds whose present address is McGuire General Hospital Richmond Va. Is spending 90 days at home with his mother He is in the McGuire General Hospital being treated for shrapnel wounds received in the leg He entered the service in Sept. 1942. He received his basic training at Ft Benning Ga. and later saw action with Pattons Third Army In southern France, in Bastogne, and in Germany, He was fighting near the Rhine ’liver before the cross ing when he was wounded, for this he was given the purple heart, wounded, for this he was given the purple heart. Ho is a graduate of Swannanoa high school,and was employed by the Beacon Mfg. Co. Before entering the service. Pfc. Edmonds also has two brothers in the service, Robert in the army in the South Pacific and Elroy in Texas. Elroy has also action in the air force in Germany. They are sons of Mrs Lula Ed. monds of Swannanoa. O MOORE ENTERS SERVICE Pvt. Tom Carson Moore, is sta • tion-d at Fort Bragg N.C. He en tered service in the latter part of July. Pvt. Moore is receiving his basic training at Fort Bragg. He attended Swannanoa School and is a former employee of Beacon Manufacturing Co. He is the son of Mrs. Ella Moore Wilson of Swan nanoa. CONGRATULATIONS THE BLACK MOUNTAIN NEWS FOR A MUCH NEEDED ENTERPRISE SMOKY MOUNTAIN TRAILWAYS QUEEN CITY TRAILWAYS CAROLINA SCENIC TRAILWAYS UNION BUS STATION 32 Coxe Avenue Phone 17 BUY MORE WAR BONDS - AND KEEP THEM! NATIONAL TRAILWAYS BUS SYSTEM ALLISON GROCERY AND SERVICE STATION GAS & OIL WASHING - GREASING and TIRE REPAIRING WOOD TRUCKS TELEPHONE 3737 Swannanoa, N. C. THURSDAY, SEPTEMBER b7 1945
The Black Mountain News (Black Mountain, N.C.)
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Sept. 6, 1945, edition 1
12
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