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HomeMy WebLinkAboutThe Brussels Post, 1972-08-30, Page 13With the abundance of fall fruits now available, it is difficult not to succumb to the art of home preserving'. Home-made jams, such as this Fall Fruit Jam cooling on the doorstep, are easy to make and delicious to serve all year long, according to home economists. Homemade jam a joy to make "BACK-TO-SCHOOL" With an Olympia Portable Typewriter Guaranteed for 1 full year from HURON BUSINESS MACHINES 113 Ontario St., Clinton. Phone: 4824338 for home demonstration. STAY ALIVE WITH RED CROSS WATER SAFETY NuseNtoo"fts"w"esi\w"../ September food supplies Beef; Supplies will average moderately above a year ago with increases in the west more than offsetting decreases in the east. Pork; Supplies will continue average below the all time record levels of a year ago with de- creases in both eastern and west- ern Canada. Eggs; Supplies should be ade- quate, however there could be shortages in some areas for short periods. Poultry; Chicken and turkey supplies will be ample. Fruit & Vegetables: Supplies are expected to be adequate in most areas across Canada but smaller than last year. "' Apples will be in adequate supply except in Nova. Scotia. Pear and grape supplies will be ample. Plum/prune and peach supplies will be adequate. The largest supply of Canadian vege- tables such as broccoli, Brussels sprouts, cabbage, cauliflower, celery, onions, peppers, pump- kins and squash is usually har- vested at this time but supplies will range from light to ample. Tomato supplies will continue to be light to adequate. Potato supplies should be adequate. BERG Sales — Service Installation FREE ESTIMATES' • Barn Cleaners • Bunk Feeders • Stabling Donald G. Ives R.R. 2, Blyth • Phone Brussels 88740424 - - - --- -4, 4, Jam making is a simple pro- cess; fruit and sugar are con- centrated by boiling until the mixture is thick. The long cook method of making jams has been modernized to a shorter method by the use of commercial pec- tin. The longer cook jam has a higher concentration of fruit but the pectin jams have a shorter cooking time. You also get a larger yield of jam by using pectin. Commercial pectin is avail- able in two forms, powdered and liquid. The two types can not be interchanged successfully in a recipe as the methods of use vary and the proportion of in- gredients must be altered. For instance, liquid pectin is added to cooked fruit and sugar after it has boiled for one minute. Powdered pectin is added to the unheated crushed fruit before the addition of sugar. Instructions for using, both types are always included in the package. Pure fruit jams can still be made without the addition of pectin. The times for cooking these jams vary with the kind of fruit used, but most fruits reach the jam stage at about 220 degrees F on a candy ther- mometer. Those fruits rich in pectin, such as currants and plums, usually reach this stage between 215 and 218 degrees F. The best test for d oneness is to remove the jam from the heat, place a teaspoon of jam on a cold saucer and chill quickly. If the jam is not firmly set, cook it a few minutes longer and test again. To help you take advantage of the abundance of fall fruits now available, home economists selected these two new jam recipes from their files for you to try. The "Prune Plum Jam" uses liquid pectin while the "Fall Fruit Jam" is done by the longer cook method. FALL FRUIT JAM 4 cups chopped peeled peaches (about 1 quart) 4 cups chopped peeled pears (about 2 pounds) 1 cup chopped greengage plums (about 1 pound) 1 cup chopped peeled apples 2 tablespoons lemon juice 5 cups sugar. Combine fruits and cook slowly until tender (about 5 minutes). Add lemon juice and sugar bring to boil and cook until thick (about 35 minutes) stirring frequently. Skim, stir for 5 minutes, pour into hot sterilized jars and seal. Makes about 6 cups. ,Processed read-Ha-eat meats How much do you know about processed meats? There is a wide variety of these meats, sometimes called cold cuts, available in the stores these days. 'They are packaged in plastic pouches, making it easy to identify which type of meat you are choosing. The label tells you nearly all you need to know about the meat you are buying. Besides the name of the meat, for exam - ple, Bologna, there may be a listing of all the ingredients used in its preparation. If not, stan- dards of composition have been established in the Food and Drugs Act for processed meats such as sausage, ham, corned beef and meat loaf. A standard defines the product, specifies the mandatory and optional ingred- ients and assures you, the con- sumer, that the meat does not contain harmful or unnecessary substances. All packages of ready-to-eat meat will carry a Health Inspec- tion stamp - a round stamp bearing a crown in the center and around the crown, the words "Canada Approved" or "Canada", plus the registered number of the processing plant. This meat inspection is carried out by Canada Agriculture veter- inarians on all meat used in the preparation of processed meats. The amount of meat binder and the moisture content are specified, and the labelling on all products is checked to see that it is informative and not decep- tive. All meat packages are labelled as to net weight; often they will list the number of slices in the package as well. The package also carries the name and address of the packing or processing company and the common name of the meat pro- duct. If you have a complaint about the processed meat you have purchased, you should either register the complaint with the store or contact the address on the package. Nowadays most processed meats are vacuum packaged in plastic pouches. This type of package allows the meat to remain fresh, without drying out. The meat, after slicing, is wrap- ped in air-tight plastic and vacuumsealed. All the air is removed in the sealing process, and often, some ' of the juices from the meat are sucked out into the package. According to the home economists, Agricul- ture. Canada, Ottawa, an un- opened vacuum package of pro- cessed meat will keep about one week in your home refrigerator. The meat must be kept refriger- ated at all times, and this is marked on the label. Once opened, the meat should be used as soon as possible. Some packages are resealable, but usually the meat should be re- wrapped in plastic for further storage. Breakfast to drink Recipes are developed by food specialists at the Ontario Food Council, Ontario Department of Agriculture and Food. FRUIT NOG BREAKFAST 2 eggs 2 tablespoons honey 3 ounces (half of 6-ounce can) orange juice concentrate, un- diluted 1 1/2 cupS milk 1/2 banana, sliced (optional) Using electric mixer, beat eggs well. Gradually add honey, orange juice concentrate, and milk, beating until frothy. Or place ingredients in blender con- tainer and blend on high speed for 30 seconds. Makes 2 to 3 servings. BANANA MAPLE EGGNOG 2 to 3 tablespoons maple syrup 1/2 banana, peeled and sliced 1 cup cold milk 1 egg dash salt place in blender container; blend on high speed for 30 sec- onds. The making of jams has come a long way in the past few years. Back in the 1800's, when jam- . was just beginning, most of the jams contained very little fkuit and were colored and flavored as required. Their sweetness made them popular with poor families and it is said that bread and jam often became the chief food for children in two meals out of three. ANNOUNCEMENT CORMIER Homes Ltd OF TIVERTON Wish to announce the opening of their new display lot in BLUEVALE Friday, September 1 For Your Inspection Will Be MOBILE HOMES DOUBLE WIDES PERMANENT DWELLINGS AND THE ALL-NEW 65 FOOT LONG MOBILE HOME While You Are There Don't Forget to Fill Out the Coupon for FREE PORTABLE TV LOCATION: BLUEVALE • CORNER OF HIGHWAYS 86 AND 87 PRUNE PLUM JAM USING LIQUID PECTIN 2 pounds prune plums (about 1.1/2 quarts) 1/2 cup water 7 cups sugar 6 tablespoons liquid pectin (1/2 bottle) Pit and chop plums. Combine with water. Bring to boil and cook covered 5 minutes. Mea- sure 4 1/2 cups cooked fruit and combine with sugar. Bring to a boil and boil hard for 1 minute, stirring constantly. Re- move from heat, stir in pectib and skim. Stir for 5 minutes, pour into hot sterilized jars and seal. Makes about 9 cups: Makes 2 servings: THE BRUSSELS POST, AUGUST 30, 1972-13