The Rural Voice, 1978-06, Page 28meat and blade steaks. These are medium
to less -tender cuts. From the rib and loin
areas come rib roasts and steaks, wing.
T-bone, porterhouse, sirloin and filet
steaks. These cuts are all tender.
Moving along the back of the carcass to
the hip, cuts include round roasts and
steaks, rump and sirloin tip. These are all
medium tender cuts. Sections such as the
shank, brisket, plate and flank come from
the underside of the carcass. The muscles
in these areas have been more active,
resulting in less tender cuts of beef.
By knowing the basic areas from which
cuts are taken, you can determine if the
cuts are tender, medium tender, or less
tender. Use dry heat methods such as
roasting, frying, broiling or barbecuing for
tender cuts and dry or moist heat methods
for medium -tender cuts. Use moist heat
methods such as braising, stewing or pot
roasting for less tender cuts.
Read meat labels carefully. If you have
problems, talk to the meat manager at the
food store where you shop.
Booklet helps you
prepare for canning
Don't wait until fruits and vegetables are
in full abundance to prepare for the
canning season. You should be ready to
can just as soon as the fruits and
vegetables are ripe and at their peak of
quality.
Food specialists at the Ontario Food
Council, Ministry of Agriculture and Food,
say that it's essential to have complete,
up-to-date instructions for home canning.
Follow the instructions whether you've
canned before or are trying it for the first
time. Once you've decided to spend the
time and money to can at home, you'll want
to be sure your fruits and vegetables are of
good quality, and safe for your family to
eat.
Up-to-date canning instructions are
available in the booklet Home Canning
Ontario Fruits and Vegetables. It is yours
free of charge from the Information
Branch, Ministry of Agriculture and Food,
Legislative Buildings, Queen's Park,
Toronto, Ontario M7A 1A5. This booklet
contains information on required equip-
ment, and instructions for the preparations
of fruits and vegetables, their processing
procedures and times, and guidelines on
how to test for a seal and store the finished
product. There's a special section on
canning tomatoes. The do's and don'ts of
home canning as well as questions
commonly asked about canning are
included.
Be prepared for the canning season!
Write for Home Caning Ontario Fruits and
Vegetables now. Read the book. You'll
have all the necessary information at your
fingertips.
PG. 28. THE RURAL VOICE/JUNE 1978.
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