HomeMy WebLinkAboutThe Brussels Post, 1980-08-27, Page 14MAITLAND VALLEY'
Insurance Agency Ltd.
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BRUSSELS MONKTON
887-8863 'Murray Siddall 347-2241
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SHE WINS AGAIN -- Helen Dobson of R.R.1, Ethel was once again the
ovetall winner at the Brussels Horticultural Society's Flower Snow held , GOOD EATING — Mr. and Mrs. Charlie Thomas of Brussels' enjoyed
at St. John's Anglican Church on Friday. Presenting her with the trophy -themselves at the ham and turkey suPper, prepared by. the Brussels
is Horticultural Society President, Mrs. Betty McCall. (Photo by Ranney) Horticultural poCiety'and held at St. John's Anglican Church on Friday..
Huron farm' and home news
(Photo by Ranney)
thos e tomatoes
Red ripe tomatoes! when frozen. Use in cooked Producers who did, not re- of Agriculture. and 'Food
What a beautiful sight! That dishes only as the fresh beiVe enrolment forms by office.
is, as long as you can safely appearance isnot maintained mail may pick them up at ' • Stan Paquette; Assobiate
preserve the quantity , in freezing. • their local. Ontario. Ministry Agricultural Representative
you have grown and have For canning tomatoes, • *
them ready 'to enjoy next T begin by washing and then
winter. scalding in hot water to .
Tomatoes may be frozen, loosen skins. Dip in cold
canned or used in relishes, water, remove skin and core.
sauces, catsup and juice. Let Half fill the hot canning jars
us look at the frozen and with tomatoes. Dissolve 1/4
canned products here. First, tsp. citric acid (available in
the frozen-Select fully ripen- drug stores) and 1/2 tsp..
ed fruit that is free from pickling salt per pint jar in 1
blemishes. Scald in hot water tablespoon boiling water.
to looseti the skins. Cool ' Add to jar. Fill the rest of the
immediately in cold water. jar with tomatoes. Add hot
Peel and `core. They may tomato juice or water. Slip a
then be frozen as is adding 1 knife down between jar and
teaspoon salt per quart, or tomatoes to release air
stewed •2,3 minutes. Stewing bubbles, Finish adding- juice
will prevent a tough, stringy but leaving IA " headspace at
product when unthawed. the top of the jar. Cover jar
Pack in plastic containers or quickly with a hot lid and
glass jars leaving 11/2 " head- screw down jar ring accord- ,
space to allow for expansion ing to type of jar used. Place
in boiling water bath
- processor and process in
rolling boil,' 55 minutes .for
• pints, 60 minutes for quarts.
Remove jars careftilly
when time is up and place on
a thick towel to cool. Let jars
cool at least 12 hours. Test
for seal according to manuL
facturers suggestions. Store
in a cool, dry, dark location
for best results. Always
remember to destroy without
tasting any home canned
product which looks or smells
abnormal.
But why citric acid and
' boiling water processing, you
ask? Citric acid is essential in
raising the acidity of toma-
toes into the range to ,be
processed in a water bath
processor rather that'" a
pressure canner. Since
tomato varieties and ripeness
change the acidity, it is
recommended that it be
added to all home canned
tomatoes. The boiling water
: bath processing time is to
ensure that all of the product
has been thoroughly heated,
excess air is driven out and-a
*good vacuum seal is created
ensuring a safely canned
product. Don't take chances.
Can and freeze your products,
'carefully. Your family's
health , depends on it.
If you wish anther infor-.
oration on home canning,
freezing, or' making of jams,'
jellies or pickles contact the
Home Economists, Agri-
cultural Office, Clinton' at
482-3428 or Zenith 7-2800.
Grace Bird '
Home Economist
ENROL SOWS BY sEPT. 1
Final date for Enirolnient in
the Sow Weaner Pig Stabili-'
zation Plan is September 1st.
GEE WHIZ, DO I HAVE TO EAT IT? It's not
known whether Chris Stevenson of R.r. 2,
Brussels enjoyed the main course of his meal or
not but he wasn't too happy about having to eat
his raisin pie when he and his mother Bev
attended the ham and turkey supper at St. John
Anglican Church on Friday (Photo by Ranney)
CRAVVFORD,MI LL&DAVI ES
MURRAY J. ELSTON
CRAWFORD, MILL,
DAVIES & ELSTON
and the firm will continue
the practice of law under the name of *
has joined the firm as a partner
Offices located at: VVIngham, BrUssels,
Ripley, Blyth,
Lucknow, Gorda
Barristers & Solicitors
are pleased to announce that
J.H. Crawford, Q.C.
Alan R.M. Mill, B.A., LL.B,
Ross E. Davies, B.A., LL.B.
Murray J. Elston, B.A., LL.B. 0
t