Newspapers / The Fieldcrest Mill Whistle … / July 17, 1944, edition 1 / Page 6
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31X THE MILL WHISTLE July 17, 1944 CANNING RECIPES By Mrs. W. B. Weaver Corn Sweet com is canned in two different 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 ap pearance and flavor of fresh corn more nearly than the cream style because it can be given a lighter processing and therefore is not so much overcooked. When cream style corn, which is thick and viscous, is canned in glass jars, it sometimes becomes brownish in color due to caramelization of the sugar by the heavy processing required. Whole Grain Corn Use only tender, freshly gathered sweet corn; shuck, silk, and clean care fully. Cut from the cob deeply enough to remove most of the kernels without objectionable hulls. Do not scrape the cobs. Place in open kettle, adding enough water to cover and cook five minutes. Pack boiling hot in steriliz ed jars to within one inch of the top. Add one teaspoon of salt, and two tea spoons of sugar to each quart of corn. Seal tightly. Process in Pressure Cook er 60 minutes for pints and 70 minutes for quarts. In Hot Water Bath pro cess three and one half hours for pints. (Use 15 pounds of pressure for Pressure Cooker.) Cream Style Corn Gather the sweet corn when tender; shuck, silk and clean carefully. Cut the corn from the cob by shallow cut ting through the grain and scraping. Place in open kettle, adding enough water to cover and cook five minutes. Pack boiling hot in sterilized jars to within one inch of the top. Add one teaspoon of salt, and two teaspoons of sugar to each quart. Seal tightly. Pro cess in Pressure Cooker 75 minutes at 15 pounds pressure, for pints. In Hot Water Bath process three and one- half hours for pints. Only pint jars are recommended for canning corn. Quart jars can be used but are not advised. 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. 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 five minutes. Pack into jars, cover with boiling water and add one teaspoon of salt. Seal tightly. Pro cess in Hot Water Bath for three hours. In Pressure Cooker process 40 minutes at 10 pounds pressure for quarts and 35 minutes for pints. Squash Wash thoroughly and cut into small pieces. If tender, do not peel. Cook until tender, drain off water, mash, pack hot into hot jars, add one teaspoon salt to each quart. Add no water. Partly seal and process for 75 minutes in a Steam Pressure Cooker at ten pounds, or for ZVz hours in a Hot Water Bath. Remove from canner and seal immediately. String Or Snap Beans One bushel or 24 pounds make 25 pint jars. Wash beans well to remove all soil. Snip off end.s and cut into 1-inch lengths. Wash well again. Pack into clean jars, filling two-thirds full at first and packing as closely as possible without crushing. Add one teaspoon of salt and one-half teaspoon of sugar for quarts, one-half teaspoon salt and one-fourth teaspoon sugar for pints. Add hot water to cover, then fill with more beans and more water, till top is reached. Process in Hot Water Bath; 100 minutes for pints, 120 minutes for quarts; Pressure Cooker 10 pounds (240 degrees F.) 35 minutes for pints, 40 minutes for quarts. Beets One bushel or 50 pounds make 40 pint jars. Wash beets, which have had top cut off to within one-half inch of top of beet, using a scrub brush to remove all soil. Place beets in a kettle of hot water, boil until skins will slip readily when beets are cooled. Cold dip beets, but remove at once. Slip skins off, pinch off taproot and top. Rinse beets in cold water, pack as tightly as pos sible into clean jars. Add one-half teaspoon salt and one-fourth teaspoon sugar for pints, one teaspoon salt and one-half teaspoon sugar for quarts, and fill with hot water. Agitate to expel air. Process in Hot Water Bath, 90 min utes for pints, 100 minutes for quarts; Pressure Cooker 10 pounds (240 degrees F.) 30 minutes for pints, 35 minutes for quarts. Blackberry Jam Wash and pick over two quarts wild blackberries. Crush. Bring to a boil, simmer ten minutes. Force through a sieve to remove seeds. Measure pulp. Add an equal measure of sugar. Stir until sugar dissolves. Bring to a boil; boil rapidly until a good jelly test re sults. Pour into clean, hot glasses. Paraffin. Cool; put on covers and labels. (If desired, seeds may be left in.) To Can Plums Firm-fleshed well-ripened plums are most satisfactory for canning. As a general rule, plums are canned with the skins on. Well-ripened plums of some varieties may be blanched in j boiling water and then dipped in cold, and skins removed. If skins are left on, prick with needle to prevent burst ing, dip in hot water and cool imme diately. Pack prepared plums as closely as possible in clean hot j.ars, packing jars lull. Cover fruit with hot syrup. For acid plums use medium syrup, for sweet use the light syrup. Process in Hot Water Bath: pints 25 minutes, quarts 30 minutes. Plum Conserve Two quarts seeded plums One lemon , : i J/s teaspoon salt One large stick cinnamon Six cups sugar One cup raisins One cup nutmeats. Use firm-fleshed plums. Cook until soft with pulp and grated rind of lemon, salt and cinnamon. Add sugar and raisins. Cook until thick. Remove cinnamon, add nuts and pour, boiling hot, into clean dry glasses, seal at once. Half the sugar may be saved by us ing honey or corn syrup or both in this recipe. If this conserve is made with honey, the flavor is pleasing; made with corn syrup, the product is less sweet. Spiced Plums One gallon plums . ' Seven cups sugar Two cups vinegar -i ,•] One teaspoon whole cloves ~ ~ • One stick cinnamon One tablespoon whole allspice. Use firm-meated plums. Pierce with needle. Boil sugar, vinegar and spices (tied in bag) 5 minutes. Cool. Add plums, simmer until hot through. Let stand overnight, then simmer until plums are tender. Pack into clean dry- glasses and seal at once. V . . . — Teacher—(showing the class a copy of the picture of Washington crossing the Delaware): “Now, can any little boy or girl give me a name for this picture?” Small voice in the rear: “Sure! ‘Sit down, you’re rocking the boat’!” V . . . — “How’d you get along with your wife in that fight the other night?” “Aw, she came crawling to me on her knees.” “Yeah? What did she say?” “ ‘Come out from under that bed, you coward’.” V . . . — “Have you any explanation for your wandering around at this time of the night in this drunken condition?” “Ossifer, do you suppose that if I had a explanashun I’d be out here in thish cold instead of in there explain ing to the lil’ wifey?”
The Fieldcrest Mill Whistle (Spray, N.C.)
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July 17, 1944, edition 1
6
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